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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to fresh sales, oyster products are mainly sold as dried oysters. However, due to the rough texture, poor taste and low price of dried oysters, the development of oyster farming industry is seriously affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The smoking processing method of the oyster provided by the present embodiment comprises the following steps:

[0023] (1) Seasoning and pickling: first add edible salt to water to make a salt pickling solution, the amount of edible salt is 25% of the water quality, then add monosodium glutamate, white sugar and rice wine to taste to make a pickling solution, each seasoning accounts for salt pickling The mass percent content of water in the liquid is respectively: 0.5% of monosodium glutamate, 2% of white granulated sugar and 4% of rice wine, and the cleaned oyster raw materials are put into the above-mentioned pickling liquid, wherein the mass ratio of the pickling liquid to oysters 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 smoke furnace, and use a fan to mechanically dry the oysters for 30 minutes;

[0025] (3) Spray fumigation: The oysters are fumigated by gradi...

Embodiment 2

[0029] The oyster raw material that present embodiment adopts is frozen oyster meat, comprises the following steps:

[0030] (1) thawing oysters: thawing the frozen oyster meat with flowing water, then cleaning for subsequent use;

[0031] (2) seasoning and pickling: adding edible salt to water to make a salt pickling solution, the consumption of edible salt is 30% of the water quality, then adding monosodium glutamate and brown sugar to taste and making a pickling solution, wherein, the consumption of monosodium glutamate is in the salt pickling solution The consumption of 0.5% of water quality, brown sugar is 1% of the water quality in the salt pickling liquid, the oyster that cleans is put into above-mentioned pickling liquid, wherein, the ratio of the quality of salt pickling liquid and oyster is 1: 1.5, at normal temperature Marinate the oysters for 25 minutes;

[0032] (3) Drying: spread the pickled oysters on the shelf in the smoker, and air-dry the oysters for 20 minu...

Embodiment 3

[0037] The shell fresh oyster raw material that present embodiment adopts comprises the following steps:

[0038] (1) raw material pretreatment: oysters are shelled, cleaned and set aside;

[0039] (2) seasoning and pickling: add edible salt into water to make salt pickling liquid, the consumption of edible salt is 20% of water quality, then put into monosodium glutamate and white wine seasoning and make pickling liquid, the consumption of monosodium glutamate is the water quality in salt pickling liquid 0.5%, the consumption of white wine is 4.0% of the water mass in the salt pickling solution, put the washed oyster section into the above pickling solution, wherein the mass ratio of the pickling solution to the oyster is 1:2, put Marinate the 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 fumigation: the oysters were fumigated by gradi...

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PUM

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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.

Description

technical field [0001] The invention relates to a method for smoking oysters and belongs to the technical field of seafood processing. Background technique [0002] Smoked food has a long history, up and down thousands of years. The attractive smoky aroma has always been loved by many people all over the world. It can be seen that the smoky aroma is one of the important tastes needed by human society. The smoke of the traditional smoking method is a mixture of gas, liquid (resin) and particulate solids produced by the oxidation of plant materials when they burn slowly or incompletely. The smoked food has a special smoked color, aroma and taste, and is durable. storage. But smoke is a kind of harmful gas in essence, and it also contains harmful substances such as strong carcinogen 3,4-benzopyrene (Bap) except the flavor component of smoked food, and ashes and smoke tar etc. in the smoke are also harmful. May contaminate food, environment, equipment and pipelines. Therefor...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 陈胜军杨贤庆李来好吴燕燕刁石强郝淑贤岑剑伟戚勃马海霞黄卉石红周婉君魏涯
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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