Research On Storage And Processing Technology Of Freshwater Mussel

The biological preservatives were used to preserve the mussels, at 0℃ and 3℃ and 20℃ under the condition of storage. The changes of pH, TVBN, associates, Ca2+,-ATPase, FFA and other indicators were studied. The results show that:under certain temperature, with the extension of time, the effect of preservation of blank control group were significantly less antistaling agent treated groups, antistaling agent treated groups long preservation time, the effect is good. The research results show that the hybrid adding Nisin and lysozyme than used alone has more obvious effect, under the same conditions, to increase the time freshness about 1 times. Test also concluded that Nisin can obviously inhibit the rancidity of fat, and lysozyme for control of bacterial, slow rising TVBN value plays an important role.Convenient mussels seasoning food processing technology, the study results show that using 5% NaCl (w/v) to red in soaking liquid 60 min, the operation is simple and easy, not only can obviously reduce the smell of mussels and improve the quality of the meat. Seasoning process is the key link in the process of seasoning mussels processing, this process to determine the best formula of 5% sugar+1%+0.6% salt monosodium glutamate+1% of the soy sauce, a small amount of rice wine, pepper (w/v), is conducive to further masking, and promote the formation of the surface of good color. This process adopts the Fried as processing method, the specific process parameters of 160℃,5 min, colour, fragrance and taste can be obtained from the mussels products.Mussels ready-to-use flexible packaging processing technology was studied through the orthogonal experiment of seasoning adding proportion of 1.0%(w/w) fennel,3.0% (w/w), yellow rice wine,0.0%(w/w) ginger, in addition to red in effect is better.Studied the mussels halogen processing technology, through the experimental research shows that:the marinade mix add salt 3%, sugar 6%,0.01% pepper, monosodium glutamate 0.2% in auxiliary dried tangerine or orange peel, cinnamon, star anise, clove, wine brewed mussels meat tastes best.