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Oyster cake and processing method thereof

A processing method and technology for sea oysters, which are applied in the field of sea oyster cake and its processing, can solve the problems of incapability of long-term preservation and long-distance transportation, and industrialized production of sea oyster frying has not yet been seen, and achieve broad market value and economic effect, The effect of prolonging the shelf life and improving the nutritional value

Active Publication Date: 2013-03-13
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Fried sea oysters are a unique snack in southern Fujian. Fried sea oysters are fresh, delicate, and delicious, and are deeply loved by people in southern Fujian. However, fried sea oysters are a kind of delicacy that is ready-to-eat and cannot be stored for a long time or transported over long distances.
There is no report on the industrialized production of sea oyster decoction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Sea oyster pretreatment

[0034] Select fresh and plump oysters as raw materials, fully wash them with clean water to remove impurities such as sediment and broken shells in the sea oysters; then fully wash them with salt water with a concentration of 5% by mass to remove all sediment and debris Shell; Finally, wash it once with clean water, drain for 15 minutes, and set aside;

[0035] 2) Vegetable pretreatment

[0036] Select fresh leeks, chives, and cabbage, wash them with water, remove the stalks, and cut into 0.5cm lengths; then drain the cut vegetables for 5 minutes, and set aside;

[0037] 3) Mix 100g of sweet potato powder and 50g of glutinous rice flour, add 140g of water, and stir to form a homogenate;

[0038] 4) Weigh 11g of leeks, 14g of chives, and 25g of cabbage that have been processed, add them to the above homogenate and mix evenly, then add 2.3g of salt, 3.1g of white sugar, and 1.1g of chicken essence, and stir evenly to become a mixed slurry; ...

Embodiment 2

[0043] Similar to Example 1, the difference is:

[0044] 1) Sea oysters are pretreated with a salt water elutriation with a mass percentage concentration of 3%, and finally washed once with clean water, and the draining time is 12 minutes.

[0045] 2) During the pretreatment of vegetables, after removing the stalks, cut them into 0.3cm lengths, and then drain the cut vegetables for 3 minutes.

[0046] 3) The amount of sweet potato powder, glutinous rice flour, water, leek, shallot, cabbage, salt, white sugar and chicken stock can be weighed according to the following ratio:

[0047] By mass ratio, sweet potato flour: glutinous rice flour is 2: 1, by mass percentage, water is 95% of the total starch mass, leek is 10% of the total starch mass, shallot is 9% of the total starch mass, cabbage (or called Cabbage, cabbage, etc.) is 16% of the total starch mass, chicken essence is 0.75% of the total starch mass, white sugar is 2.1% of the total starch mass, salt is 1.5% of the total s...

Embodiment 3

[0051] Similar to Example 1, the difference is:

[0052] 1) Sea oysters are pretreated with a salt water elutriation with a mass percentage concentration of 4%, and finally washed once with clean water, and the draining time is 10 minutes.

[0053] 2) When vegetables are pretreated, after removing the stems, cut them into 0.4cm length, and then drain the cut vegetables for 4 minutes.

[0054] 3) The amount of sweet potato powder, glutinous rice flour, water, leek, shallot, cabbage, salt, white sugar and chicken stock can be weighed according to the following ratio:

[0055] By mass ratio, sweet potato powder: glutinous rice flour is 1.5: 1, by mass percentage, water is 100% of the total starch mass, leek is 8% of the total starch mass, shallot is 8% of the total starch mass, cabbage (or called Cabbage, cabbage, etc.) is 17% of the total starch mass, chicken essence is 0.85% of the total starch mass, white sugar is 2% of the total starch mass, salt is 1.55% of the total starch...

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PUM

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Abstract

The invention discloses an oyster cake and a processing method thereof, relates to a method for food processing, and provides the oyster cake and the processing method thereof which have the advantages of simple and reasonable process, high operability and easy large-scale production. The oyster cake comprises the following raw materials: starch, water, Chinese chive, chives, cabbage, chicken powder, white granulated sugar, salt and oysters, wherein the starch comprises sweet potato flour and glutinous rice flour. The processing method comprises the following steps of: preprocessing the oysters and vegetables; mixing the sweet potato flour and the glutinous rice flour; adding water into the mixture and stirring to form homogenate; adding the preprocessed vegetables into the prepared homogenate and stirring uniformly to form slurry; adding the chicken powder, the white granulated sugar and the salt into the prepared slurry and stirring uniformly to obtain mixed slurry; putting the prepared mixed slurry into a die cavity for decocting; turning over until the bottom surface of the decocted mixed slurry is hardened and can be moved, decocting the front side of the mixed slurry, turning over once again until the front side of the mixed slurry is hardened and can be moved, and after shaping the mixed slurry, taking the shaped mixed slurry out from a pot; and cooling the shaped mixed slurry taken out from the pot to room temperature, and quick-freezing, checking and packaging.

Description

technical field [0001] The invention relates to a food processing method, in particular to a sea oyster (oyster) cake and a processing method thereof. Background technique [0002] Sea oysters are rich in nutrients such as glycogen, protein, taurine, amino acids, vitamins, and trace elements. The protein content of sea oysters can be as high as 50%, and the amino acid composition is complete, which is a high-quality protein. Its free amino acids are also rich in taurine. Taurine has anti-inflammatory and detoxifying effects, protects the liver and gallbladder, lowers blood fat, promotes brain development of children, and calms the nerves and nourishes the brain. Sea oysters contain a large amount of glycogen. Glycogen supplementation can improve the function of the human heart and blood circulation, and enhance liver function, and is very beneficial to the prevention and treatment of diabetes. Most of the traditional sea oyster products are dried or frozen boiled sea oyste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
Inventor 刘光明陈亨莉曹敏杰
Owner JIMEI UNIV
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