贻贝罐头加工技术研究

Study on Processing Techniques of Canned Mussel

贻贝肉用盐水浸泡，油炸，调味料中再加些醋、酒、沙茶辣等香味物质，可消除罐头制品的不良气味和多余水分，延长贮藏期。采用２０—１０—２０／１３０℃公式进行高温短时间杀菌，反压１．９ｋｇ／ｃｍ２冷却，能在保证罐头贮藏期的前提下保持贻贝的原有风味。罐头中添加胡萝卜等蔬菜，不仅可改善罐头的风味，还能使之具有药用价值。

Mussel meat was soaked in salt water and fried, then spices much as vinegar, wine, musterd sauce were added to eliminate unfavourable odour and extra water from the meat and to elongate the storage period. Sterilization under high temperature and short exposure in the formula of 20--10--20/130℃ and cooling under counter pressure of 1. 9 kg/cm2 could maintain the original flavour of the mussel with the storage period unchanged. The flavour of the canned mussel could be further improved and enriched with medical value if vegetables such as carrot be added into the can.