Preparation method of instant oyster food
A technology of instant food and oyster, which is applied in the preparation of oyster instant food and the field of instant food preparation, can solve the problems of complicated processing methods and high processing cost of oysters, and achieve the effects of easy rehydration, high nutritional value, and convenient consumption
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0038] Select oysters with complete tissues and blanch them in boiling water for 2 minutes, take them out and soak them in 3% salt water for 30 minutes, add a few drops of white vinegar to the soaking solution for deodorization, take them out and drain them, and place them on a tray , pre-freeze in a low-temperature freezer at -25°C for 2 hours, then put it into the drying chamber of a vacuum freeze dryer, set the temperature of the cold trap at -40°C, and the degree of vacuum at 20Pa, and raise the temperature of the plate layer to 40°C after drying for 6 hours , Continue to dry for about 5 hours until the moisture content of the dry product is less than 5%.
[0039] The remaining oysters after selection were beaten and added to oyster blanching liquid in a ratio of 1:1, 0.02% of alkaline protease and 0.05% of neutral protease were added, and enzymolysis was carried out at 45°C for 6 hours to inactivate the enzyme, and the pH was adjusted to 6. Centrifuge in a centrifuge at 6...
Embodiment 2
[0042] Select oysters with complete tissues and blanch them in boiling water for 5 minutes, take them out and soak them in 4% sugar water for 50 minutes, add a few drops of cooking wine to the soaking liquid for deodorization treatment, remove the oysters after deodorization treatment, drain and place Put it in a tray, pre-freeze it in a low-temperature freezer at -35°C for 3 hours, then put it into the drying chamber of a vacuum freeze dryer, set the temperature of the cold trap at -40°C, and the degree of vacuum at 35Pa, and after drying for 8 hours, set the temperature of the plate layer Rise to 45°C and continue drying for about 5 hours until the moisture content of the dry product is less than 5%.
[0043] After the selected oysters are beaten, add the oyster blanching liquid at a ratio of 1:3 (w / v). If the blanching liquid is not enough, add distilled water to supplement it, add 0.15% flavor protease and 0.15% compound protease, and enzymatically hydrolyze at 60°C After ...
Embodiment 3
[0046] Select oysters with complete tissues and blanch them in boiling water for 3 minutes, take them out and soak them in 5% sugar water for 120 minutes, add a few drops of cooking wine to the soaking liquid for deodorization treatment, remove the oysters after deodorization treatment, drain and place Put it in a tray, pre-freeze it in a low-temperature freezer at -30°C for 4 hours, then put it into the drying chamber of a vacuum freeze dryer, set the temperature of the cold trap at -40°C, and the degree of vacuum at 30Pa, and dry it for 10 hours. Rise to 42°C and continue drying until the moisture content of the dry product is less than 5%.
[0047] After beating the remaining oysters after selection, add the oyster blanching liquid at a ratio of 1:5 (w / v). If the blanching liquid is not enough, use distilled water to supplement it, add 0.05% alkaline protease and 0.10% compound protease, and ferment at 50°C. Hydrolyze for 6 hours, inactivate the enzyme, adjust the pH to 6, ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More