Method for processing instant foods of high-moisture oyster

A processing method and high-moisture technology, applied in food preparation, food science, application and other directions, can solve the problems of low price, less juice and more residue, rough texture, etc. Soft texture effect

Inactive Publication Date: 2009-04-08
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented process allows for higher levels of water activity (awater), which makes it easier to cook or refrigerate them without losing their quality. It also enhances taste perception when eating raw oystery instead of fryed ones due to its unique crunchy texture that keeps everything looking good even after being frozen up over time. Additionally, this new type of treatment helps reduce costs while still providing an excellent nutritional balance compared to regular grilled ostrich chickens. Overall, these technical improvements improve both the shelf life and overall consumer experience associated with making high-quality edible oysther meals.

Problems solved by technology

This patents discuss how important ingredients like fish oil may affect taste, smell, appearance, texture, healthiness, security, and cost efficiency when producing frozen edibles made through conventional processes involving heating and cooling techniques. However, this approach does result in decreased commercial viability because some components could harm their own qualities during cooked treatments. To address this issue, various innovations were developed over time based upon previous beliefs about specific principles involved in maintaining good quality ice cream while keeping up higher levels of salt added without causing excessive loss of sweetness compared to older counterparts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The processing steps of the processing method of high-moisture oyster instant food of the present invention are as follows:

[0030] (1) Choose fresh and plump oyster meat with no broken belly and few impurities as the raw material, wash it with a thin stream of water to remove impurities such as sediment and broken shells entrained in the oyster meat, rinse it, and drain for 10 minutes;

[0031] (2) Immerse the cleaned oyster meat in boiling salt water of 1 times its weight and scald it. The weight percentage of salt in the salt water is 2%, and add 1% ginger to remove the fishy smell. After keeping it slightly boiled for 3 minutes, pick it up with a spoon Dehydration of oyster meat to a dehydration rate of 40%;

[0032] (3) put the oyster meat after heat treatment and dehydration into the seasoning liquid of 1.5 times its weight and carry out seasoning for 5 hours. The components and weight content of the seasoning liquid are: based on the total weight of the seasonin...

Embodiment 2

[0036] The processing steps of the processing method of high-moisture oyster instant food of the present invention are as follows:

[0037] (1) Choose fresh and plump oyster meat with no broken belly and few impurities as the raw material, wash it with a thin stream of water to remove impurities such as sediment and broken shells entrained in the oyster meat, rinse it, and drain for 12 minutes;

[0038] (2) Immerse the cleaned oyster meat in boiling salt water 1.5 times its weight and scald it. The weight percentage of salt in the salt water is 3%, and add 3% ginger to remove the fishy smell. Dehydration of oyster meat makes its dehydration rate 45%;

[0039] (3) put the oyster meat after heat treatment and dehydration into the seasoning liquid of 2 times its weight and carry out seasoning for 4 hours. The components and weight content of the seasoning liquid are: based on the total weight of the seasoning liquid, 7.5% soy sauce, 10% of vinegar, 5% of sugar, 2.5% of cooking w...

Embodiment 3

[0043] The processing steps of the processing method of high-moisture instant food of the present invention are as follows:

[0044] (1) Choose fresh and plump oyster meat with no broken belly and few impurities as the raw material, wash it fully with a thin stream of water to remove impurities such as sediment and broken shells entrained in the oyster meat, rinse it, and drain for 15 minutes;

[0045](2) Immerse the cleaned oyster meat in boiling salt water twice its weight and blanch it. The weight ratio of salt in the salt water is 3.5%, and add 2.5% ginger to remove the fishy smell. After keeping it slightly boiled for 2 minutes, pick up the oyster with a spoon Dehydrate the meat so that the dehydration rate is 50%;

[0046] (3) Put the heat-treated and dehydrated oyster meat into seasoning liquid three times its weight for flavoring and seasoning for 3 hours. The components and contents of the seasoning liquid are: based on the total weight of the seasoning liquid, 10% so...

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PUM

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Abstract

The invention discloses a method for processing high water content oyster instant food, which comprises the following: (1). a step of raw material pretreatment: fresh oyster meat is selected as a raw material, and cleaned and dried; (2). a step of blanching and dewatering: oyster meat treated according to the step 1 is dipped in boiled salt water for blanching and dewatering; (3). a step of seasoning: the oyster meat treated by the step 2 is picked up and put in season liquid for tasty seasoning and dipping seasoning while stirring; (4). a step of roasting: oyster meat treated by the step 3 is roasted and then cooled; and (5). the oyster meat treated by the step 4 is vacuum packaged and then sterilized in hot water. The product produced by the method has the advantages of having high water content, keeping original color luster and appearance of fresh oyster, lowering production cost and improving the added value of oysters.

Description

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Claims

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Application Information

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Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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