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PH22014000663U1 - Process of making mussel meatloaf - Google Patents

Process of making mussel meatloaf

Info

Publication number
PH22014000663U1
PH22014000663U1 PH22014000663U PH22014000663U PH22014000663U1 PH 22014000663 U1 PH22014000663 U1 PH 22014000663U1 PH 22014000663 U PH22014000663 U PH 22014000663U PH 22014000663 U PH22014000663 U PH 22014000663U PH 22014000663 U1 PH22014000663 U1 PH 22014000663U1
Authority
PH
Philippines
Prior art keywords
mussel
meatloaf
minutes
mussels
steamer
Prior art date
Application number
PH22014000663U
Other versions
PH22014000663Y1 (en
Inventor
Leonora D Doncillo
Ronald L Orale
Nilda U Combras
Original Assignee
Samar State University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Samar State University filed Critical Samar State University
Priority to PH22014000663U priority Critical patent/PH22014000663U1/en
Publication of PH22014000663Y1 publication Critical patent/PH22014000663Y1/en
Publication of PH22014000663U1 publication Critical patent/PH22014000663U1/en

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  • Dairy Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A process for making mussel meatloaf comprising the steps of: cleaning fresh mussel with tap water three (3) times; steaming said mussels for 10 minutes at 100oC using a steamer; draining said steamed mussels for 30 minutes using a steamer using a strainer; removing mussel meat from the said steamed mussels; chopping said mussel meat into small pieces using a sharp knife; grinding said chopped mussel meat using a meat grinder; dissolving gelatin powder and Isolated soy protem (ISP) in water separately m a bowl; mixing said grinded mussel meat with fish, salt, cornstarch, garlic, onion, white sugar, pickled relish, raisin, cheese, egg white, soy sauce, breadcrumbs, black pepper, seasoning, and said dissolved gelatin and ISP; chilling said mixture to 6 to 10oC for 45 minutes to 1 hour; packing said chilled mixture in a aluminum foil to produce a meatloaf; steamed said meatloaf for 45 minutes at 100oC using a steamer; cooling said meatloaf under room temperature.
PH22014000663U 2014-11-26 2014-11-26 Process of making mussel meatloaf PH22014000663U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22014000663U PH22014000663U1 (en) 2014-11-26 2014-11-26 Process of making mussel meatloaf

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22014000663U PH22014000663U1 (en) 2014-11-26 2014-11-26 Process of making mussel meatloaf

Publications (2)

Publication Number Publication Date
PH22014000663Y1 PH22014000663Y1 (en) 2015-09-11
PH22014000663U1 true PH22014000663U1 (en) 2015-09-11

Family

ID=55305275

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22014000663U PH22014000663U1 (en) 2014-11-26 2014-11-26 Process of making mussel meatloaf

Country Status (1)

Country Link
PH (1) PH22014000663U1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105768019A (en) * 2016-03-14 2016-07-20 李宏宇 Seasoning bag and steamed fish preparation method by using the seasoning bag

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105768019A (en) * 2016-03-14 2016-07-20 李宏宇 Seasoning bag and steamed fish preparation method by using the seasoning bag

Also Published As

Publication number Publication date
PH22014000663Y1 (en) 2015-09-11

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