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 textur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 2...

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 liq...

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, name...

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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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