荸荠脯 processing method

1. Raw material selection and processing

Choose cockroaches with large bulbs, no rot and pests and diseases as raw materials. After thorough cleaning, peel them by hand or lye, and cut them after trimming. Generally cut into two halves. Then, it was immersed in a solution containing 2% of salt.

2, pre-cooked

Rinse the salt water soaked with water once, transfer it to hot water with a temperature of about 75 °C for 20-30 minutes, put it in boiling water for 3-5 minutes, remove it and put it into cold water to cool, and add 0.2% Soak in sodium sulfite for 2-3 hours.

3, sugar system

Use one cooking method. Remove the above-mentioned sputum, put it into boiling 40% sugar solution, boil for 3-5 minutes, add appropriate amount of cold sugar liquid and boil again. Repeat 2-3 times, add appropriate amount of white sugar, boil for 5-10 minutes. Finally, add sugar to a concentration of about 65%, boil for 15-20 minutes, even the sugar liquid with the raw materials poured into the dip tank for 24 to 48 hours, remove and bake.

4, baking

Remove the sugar-made clams, drain the sugar solution, place it evenly on the baking tray, and send it to the baking room for baking. After baking for about 16-16 hours at 65-70 °C, the hand is not sticky, and the moisture content is 16% 18%. Ventilation and dehumidification should be carried out during the interval of baking, and 1-2 times of pouring should be carried out to make it dry evenly.

5, packaging

Place the baked product in a room at about 25 °C, regain moisture for 24 hours, check and trim, remove the slag and dry slabs, and pack them in non-toxic plastic bags and store them in a cool dry place.

Frozen Mussels

Frozen Mussels,Frozen Cooked Clean Mussel Meat,Cooked Mussel Meat,Seafood Mussel Meat

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