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Preparation process of oyster sauce

A preparation process and technology of oyster sauce, applied in the direction of food preparation, application, food science, etc., to achieve the effect of high quality, nutritional value and long aftertaste

Inactive Publication Date: 2013-07-10
青岛浩源集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the alimentary canal of oyster contains a lot of sundries such as seaweed, and these sundries can influence take oyster as main raw material, the flavor of edible oyster sauce processed by conventional methods makes the color of the product black, greatly reducing the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An oyster sauce, the mass percentage of each component is: oyster meat, 50%; seasoning mixed powder, 7%; salt, 2%; onion, 11%; carrot, 20%; vegetarian diced chicken, 10%.

[0026] The oyster sauce is prepared by the following method: fresh oyster meat is cleaned and skinned, then drained, and then vacuum blanched; 500 grams of blanched oyster meat is beaten with a chopping machine, and oyster meat grains account for 50% of the slurry in the slurry. %, particle size is 2-3mm; then add 20 grams of salt, 110 grams of onion, 200 grams of carrots, 100 grams of vegetarian chicken, and finally add 70 grams of seasoning mixed powder, and mix well; stir and heat the mixture in a jacketed pot Fill at 85-90°C, then exhaust at 90°C for 10 minutes, sterilize at 115°C for 15 minutes, and pass the inspection as the finished product.

Embodiment 2

[0028] An oyster sauce, the mass percentage of each component is: oyster meat, 80%; seasoning mixed powder, 7%; salt, 0.5%; dried bean curd, 12.5%.

[0029] The oyster sauce is prepared by the following method: fresh oyster meat is cleaned and skinned, then drained, and then vacuum blanched; 500 grams of blanched oyster meat is beaten with a chopping machine, and oyster meat grains account for 50% of the slurry in the slurry. %, the particle size is 2-3mm; then add 5 grams of salt, 125 grams of dried tofu, and finally add 70 grams of seasoning mixed powder, and mix well; stir and heat the mixture in a sandwich pot to 85-90 ° C for filling , and then exhausted at 90°C for 10 minutes, sterilized at 115°C for 15 minutes, and the finished product is qualified.

Embodiment 3

[0031] A kind of oyster sauce, the mass percent of its each component is: oyster meat, 60%; Seasoning mixed powder, 7%; Salt, 1%; Butter, 1.5%; Onion, 2%; Carrot, 6%; Broccoli, 2%; cucumber 3%; bamboo shoots, 3%; vegetarian chicken, 6%; bean skin 3% and dried tofu 5.5%.

[0032] The oyster sauce is prepared by the following method: fresh oyster meat is cleaned and skinned, then drained, and then boiled in a sandwich pot for 1 hour; 500 grams of blanched oyster meat is beaten with a chopping machine, and the oyster meat grains in the slurry account for 1 hour. About 50% of the grain size is 2-3mm; then add 10 grams of salt, 15 grams of butter, 20 grams of onions, 60 grams of carrots, 20 grams of broccoli, 30 grams of cucumbers, 3 grams of bamboo shoots, 60 grams of diced chicken, bean curd 30 grams and 55 grams of dried tofu, and finally add 70 grams of seasoning mixed powder, and mix evenly; stir and heat the mixture in a jacketed pot to 85-90 ° C, fill it, and then exhaust it...

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PUM

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Abstract

The invention discloses a process for preparing an oyster sauce, which includes the following steps: cleaning fresh oyster meat and removing skin, leaching, vacuum blanching or boiling for one hour by using a jacketed pan, then pulping formula amount of the oyster meat, the oyster granularity in the stuff being 2-3mm, adding formula amount of auxiliary material, finally adding seasoning mixed powder, and mixing uniformly, stirring and heating the mixed material in the jacketed pan to 85-90 DEG C, then canning, exhausting for 10min at 90 DEG C, sterilizing for 15min at 115 DEG C, and then preparing a finished product. The oyster sauce rationally uses various nutrients rich in the oyster, and the meat is fresh, tender, delicious and nourishing, so the oyster sauce is a food with high quality and nutritive value.

Description

technical field [0001] It is recorded in "Compendium of Materia Medica" and "Haiyao Materia Medica". Oysters, commonly known as oysters and oyster yellows, are shellfish that grow on rocks by the sea, and are produced along the coast of my country. Oysters are delicious, tender, and nutritious. The invention relates to an oyster sauce, in particular to a preparation process of the oyster sauce, and belongs to the technical field of seafood processing. Background technique [0002] "Oysters are expensive in the market, and oysters are fresh." Oysters, also known as sea oysters and oysters, have been a rare nourishing product since ancient times. They have been eaten by people since the Han Dynasty. During the Tang and Song Dynasties, they have been regarded as treasures. . Europeans call oysters "the mana of the ocean" (that is, the precious thing given by God), "the milk of the ocean", the ancient Romans hailed it as "the delicacy of the sea-the holy fish", and the Japane...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 吕文良
Owner 青岛浩源集团有限公司