Processing method for instant salt-roasted fresh oyster

Abstract

The invention discloses a processing method for instant salt-roasted fresh oyster. The processing method is characterized in that a preparation process comprises one or more of the following steps: material preparing, pickling, air-cooling and dry-curing at changing temperature, lightly frying for deodorization, pickling, salt-roasting, vacuum-packaging, high-temperature and high-pressure sterilizing and external packaging. The instant salt-roasted fresh oyster prepared by the processing method is moderate in texture tightness and provided with certain chewiness; a browning phenomenon of oyster meat is effectively restrained in a hot processing process, a drying and dehydrating process, and a sterilizing process to keep the attractive golden colour of the oyster meat, so that the good promotional value is achieved..

Description

technical field [0001] The invention relates to a method for processing aquatic products, in particular to a method for processing instant salt-baked oysters. Background technique [0002] Oyster, also known as oyster, is a mollusk with an oval body and two shells. It lives in shallow sea sand and has delicious meat. Alias: oyster clam, left-eyed oyster, clam, sea oyster shell, sea oyster skin, left shell, sea oyster, oyster yellow, raw oyster, fresh oyster, oyster, ancient ben. Oysters contain 18 essential amino acids, glycogen, B vitamins, taurine, calcium, phosphorus, iron, zinc and other nutrients. Regular consumption can improve the body's immunity. Taurine contained in oysters can lower blood fat, hypotensive. [0003] Oysters are a traditional tonic. According to the "Compendium of Materia Medica": "Oysters can cure weakness, strengthen yang, detoxify, replenish qi and blood for men and women, make skin tender and anti-aging." The main component of oysters, glycogen...

AI Technical Summary

Problems solved by technology

[0005] Like other aquatic products, the degree of deep processing and utilization of oysters is extremely low, and most of them are only marinated and then dried naturally to form oyster sauce products. Although this processing method has the advantages of simple production process, rich nutrition, unique flavor, easy to carry and eat and other characteristics, but there are the following deficiencies: first, the products are sold raw, which is inconvenient to eat; second, many products are only produced in spring and winter, and cannot be produced in a balanced manner throughout the year, and cannot meet market demand; third, they are affected by the weather. restrictions, short shelf life, seriously restricting products from entering the broad market; four, many products have added different levels of preservatives; high content

In order to overcome the deficiencies of perishability, poor umami taste and potential safety hazards in existing processing methods

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