Study On Preservation And Processing Technology Of Mussels

With the increasing demand and recognition of health care,mussel meat became more and more favored by consumers because of its rich nutrition and health function.In recent years,food researcher and food enterprise pay more attentions on the development of mussel meat.However,there are relatively scarce mussel products in market,especially the products of high-tech processing and health is relatively few.In this study,the biological preservatives were used to preserve the mussels.Three best preservative agent(lysozyme,tea polyphenols and soluble chitosan)were selected from lysozyme,nisin,glycine,soluble chitosan,tea polyphenols and phytic acid.The best proportions was determined lysozyme 0.3 g/L,tea polyphenols,0.15 g/L,soluble chitosan 3.0 g/L.Under 4 ?,the freshness of mussels treated with preservative agent is better than the blank group,and the preservation time was extended to 14 day.The technology of dried mussels was studied.The difficulty of chewing mussels and the smell of the meat could be effectively reduced with treatment of papain(4%)and activated carbon(0.5%).After being boiled with appropriate proportion of pepper and ginger,mussel's meat would get a better flavor and color.Baking mussels in the baking box with the program of 40 ? for 2 h,45 ? for 3 h,and 30 ? for 2 h,mussels will get a neat appearance,and taste tough enough but not rotten,by this way the taste of dried mussels was improved.The processing technology of mussels sauce was studied in this paper,and the optimal production process for softening mussels was determined as papain(3%)and softening temperature is 55 ?,softening time is 40 min.The formula of mussel sauce is the mussels(20%),the soy sauce(20%),sugar(10%),ginger(3%),garlic(3%),chili(2%),Chinese prickly ash(1%),monosodium glutamate(1%).The processing technology of mussels leisure puffed food was studied,and the optimal method for the mussels leisure puffed food was obtained,the mixture of mussels meat and flour with the ratio of 3:19 then drying for 9 min,and frying for 60 s.