Clams processing process steps
(1) Acceptance of raw materials of razor clams
Choose fresh clams, pick out broken shells and dead clams. It is required that the various systems of the internal structure of the razor clam soft body have strong vitality, the meat is elastic, and has no peculiar smell.
(2) Washing and spitting of razor clams
Wash the fresh clams in running water to clean the shell mud sand, sandy mud and ooze, and then let them rest in 1.0-1.5% salt water for 4-6 hours to fully spit sand.
(3) Cooking and cooling
After spitting the clams, wash the mucus and silt on the surface, and then pack them into perforated trays and cook them in a high-pressure sterilizer. The shells are opened and the adductor muscle does not stick to the clams. Immediately take out of the pot Cooling and rinsing are carried out, and the time is not suitable for shelling and meat removal, selection and grading.
Cook the cooled clams, peel off the clams, remove the black tendons, remove the broken shells and broken meat, and rinse the mud sand, broken shells and other impurities left on the clams with clean water. Clam meat is divided into first-class (more than 5 cm), second-class (more than 4 cm), and third-class (more than 3 cm) according to the length. Elutriation and draining: Elutriation removes impurities such as sediment, and drains the water.
Clams drying process
Arrange the seasoned razor clams neatly on the plastic mesh, put them in the heat pump drying room, and set the temperature to 50℃-60 until the moisture content is appropriate. After drying, put the clams in a food bag and seal tightly. Put it in a natural environment or in a refrigerator, and let the razor clams shriveled on the surface and still soft on the inside perform moisture balance (moisturizing). After 18-20 hours, remove the food bag from it. Put it for 30 minutes, after thawing properly, put it into the heat pump drying room again, and bake it for a few more times, so that the dryness is suitable.