Oyster smoking processing method

A processing method and technology of oysters, which is applied in the field of oyster smoking processing, can solve the problems affecting the development of oyster breeding industry, such as rough texture and low price of dried oysters, and achieve the effect of good appearance, rich smoke flavor and stable quality

Inactive Publication Date: 2010-10-20

SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI

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AI-Extracted Technical Summary

Problems solved by technology

In addition to fresh sales, oyster products are mainly sold as dried oysters. However, due to the rough textur...

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Abstract

The invention relates to an oyster smoking processing method, which comprises the following steps: selecting oysters; placing the oysters in a pickling solution for seasoning pickling; then drying the oysters; next, transferring the dried oysters into a smoking solution; carrying out spraying smoking by the smoking solution in a gradient temperature rising mode during smoking, wherein the gradient temperature rising mode adopts the following temperature ranges: 40 to 50 DEG C for 20 to 40 min; 60 to 70 DEG C for 10 to 30 min; and 70 to 80 DEG C for 20 to 40 min; and then, packing the oysters after cooling. The oyster products prepared by the processing method have the advantages of dense smoking flavor, proper texture tenderness and stable quality, good appearance of the oyster products can be ensured, phenomena such as deformation, juice loss and the like caused by nonuniform internal and external heating can not occur, and the added value of oyster processing products is also improved.

Application Domain

Food preparation

Technology Topic

OysterFood flavor

Examples

Experimental program(4)

Example Embodiment

[0021] Example 1

[0022] The method for smoking and processing oysters provided in this embodiment includes the following steps:

[0023] (1) Seasoning and pickling: first add edible salt to water to make salt pickling liquid, the amount of edible salt is 25% of the water quality, and then add monosodium glutamate, white sugar and rice wine to make pickling liquid, each seasoning accounts for salt pickling The mass percentages of water in the liquid are: 0.5% monosodium glutamate, 2% white sugar, and 4% rice wine. Put the washed oyster raw materials into the above-mentioned pickling liquid, wherein the mass ratio of the pickling liquid to the oyster is 1: 1. Marinate the oyster meat for 50 minutes at room temperature;

[0024] (2) Drying: spread the soaked and smoked oysters on the shelf in the smoker, and use a fan to mechanically dry the oysters for 30 minutes;

[0025] (3)Spray smoke: use smoke liquid to perform gradient heating spray smoke on oysters, that is, smoke at 45℃ for 20min, at 60℃ for 20min, and at 75℃ for 40min, the smoke is smoked through wood particles and then condensed A liquid smoke liquid made by removing harmful ingredients and retaining smoke-flavored ingredients.

[0026] (4) Cooling: Use a refrigerator to cool the oysters until the core temperature of the oyster is 4°C;

[0027] (5) Packing and freezing: take out the cooled oysters, put them in a composite film cooking bag, and vacuum pack.

Example Embodiment

[0028] Example 2

[0029] The oyster raw material used in this embodiment is frozen oyster meat, which includes the following steps:

[0030] (1) Defrosting oysters: Use running water to thaw frozen oyster meat, and then wash it for later use;

[0031] (2) Seasoning and pickling: add edible salt to water to make salt pickling liquid, the amount of edible salt is 30% of the water quality, and then add monosodium glutamate and brown sugar to season to make pickling liquid, where the amount of monosodium glutamate is the salt pickling liquid 0.5% of the water quality, and the amount of brown sugar is 1% of the water quality in the salt pickling liquid. Put the washed oysters into the above pickling liquid. The mass ratio of the salt pickling liquid to the oysters is 1:1.5. Pickle the oysters for 25 minutes;

[0032] (3) Drying: spread the pickled oysters on the shelf in the smoker, and use a fan to air-dry the oysters for 20 minutes;

[0033] (4) Spray smoking: Use spray type smoking liquid to perform gradient heating spray smoking on oysters, that is, smoke at 50°C for 40 minutes, at 65°C for 15 minutes, and at 70°C for 20 minutes, and the smoke is smoked through wood particles. Liquid fumigation liquid made by condensing to remove harmful components and retaining smokey flavor components;

[0034] (5) Cooling: Use a refrigerator to cool the oysters until the core temperature of the oyster is 3°C;

[0035] (6) Packing and freezing: take out the cooled oysters, put them in an aluminum foil composite bag, and vacuum pack them.

Example Embodiment

[0036] Example 3

[0037] The shelled fresh oyster raw material used in this embodiment includes the following steps:

[0038] (1) Raw material pretreatment: dehull the oysters and clean them for later use;

[0039] (2) Seasoning and pickling: Add edible salt to water to make a salt pickling liquid. The amount of edible salt is 20% of the water quality, and then add monosodium glutamate and white wine to season the pickle liquid. The amount of monosodium glutamate is the water quality of the salt pickling liquid. The amount of white wine is 4.0% of the water mass in the salt pickling liquid. Put the washed oyster segments into the above pickling liquid. The mass ratio of the pickling liquid to the oyster is 1:2. Pickled oysters for 50 minutes;

[0040] (3) Drying: Place the seasoned and pickled oysters on the grid rack in the smoker, and use a fan to air-dry the oysters for 40 minutes;

[0041] (4) Spray smoke: Use smoke liquid to perform gradient heating spray smoke for oysters, namely smoke at 40℃ for 50min, 55℃ for 20min, and 75℃ for 30min. The smoke liquid is a liquid smoke liquid made from the smoke through the wood particles, the removal of harmful components by condensation, and the preservation of the smoke flavor components;

[0042] (5) Cooling: Use a refrigerator to cool the oysters until the core temperature of the oyster is 3°C;

[0043] (6) Packaging and refrigeration: Take out the cooled oysters, put them in tinplate cans, and vacuum-pack them.

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Description & Claims & Application Information

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Oyster smoking processing method

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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