Smoky instant oyster and processing method thereof

A processing method and technology for oysters, which are applied to the field of smoked-flavored ready-to-eat oysters and the processing field thereof, can solve the problems of easy scorching and flavoring, discontinuous operation, long time-consuming, etc. Effect

Active Publication Date: 2015-12-30
厦门海洋职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a smoky instant oyster and its processing method, which solves t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of smoky taste instant oyster, its processing method specifically comprises the following steps:

[0039] 1) Shelling: Fresh oysters are taken out of the shell after shelling, and the damaged belly is removed;

[0040] 2) Rinse: Rinse the oyster meat twice with 2% brine;

[0041] 3) Cooking: Cook the rinsed oyster meat with brine with a mass concentration of 2.5% at 100°C for 8 minutes;

[0042]4) Liquid smoking: dehydrate the cooked oyster meat in an environment with a microwave intensity of 330W / kg and a vacuum degree of 0.08MkPa to remove 45wt% of water; then the weight ratio of the smoked liquid to oyster meat is 3.2:1 Put the oyster meat into the smoked liquid for microwave treatment. The vacuum degree of the microwave treatment is 0.06MPa, the temperature is 55°C, and the treatment time is 15 minutes. After releasing the pressure, repeat the microwave treatment once according to this condition;

[0043] 5) Vacuum flavoring: place the liquid-smoked oyster ...

Embodiment 2

[0049] A kind of smoky taste instant oyster, its processing method specifically comprises the following steps:

[0050] 1) Shelling: Fresh oysters are taken out of the shell after shelling, and the damaged belly is removed;

[0051] 2) Rinse: Rinse the oyster meat twice with 2% brine;

[0052] 3) Cooking: Cook the rinsed oyster meat with brine with a mass concentration of 2.5% at 101°C for 6 minutes;

[0053] 4) Liquid smoking: dehydrate the cooked oyster meat in an environment with a microwave intensity of 300W / kg and a vacuum degree of 0.09MkPa to remove 40wt% of water; then the weight ratio of the smoked liquid to oyster meat is 4:1 Put the oyster meat into the smoked liquid for microwave treatment. The vacuum degree of the microwave treatment is 0.08MPa, the temperature is 50°C, and the treatment time is 10min. After releasing the pressure, repeat the microwave treatment once according to this condition;

[0054] 5) Vacuum flavoring: place the liquid-smoked oyster meat i...

Embodiment 3

[0060] A kind of smoky taste instant oyster, its processing method specifically comprises the following steps:

[0061] 1) Shelling: Fresh oysters are taken out of the shell after shelling, and the damaged belly is removed;

[0062] 2) Rinse: Rinse the oyster meat twice with 2% brine;

[0063] 3) Cooking: Cook the rinsed oyster meat with brine with a mass concentration of 2.5% at 102°C for 5 minutes;

[0064] 4) Liquid smoking: dehydrate the cooked oyster meat in an environment with a microwave intensity of 400W / kg and a vacuum degree of 0.07MkPa to remove 50wt% of water; then the weight ratio of the smoked liquid to oyster meat is 2:1 Put the oyster meat into the smoked liquid for microwave treatment. The vacuum degree of the microwave treatment is 0.07MPa, the temperature is 45°C, and the treatment time is 13 minutes. After releasing the pressure, repeat the microwave treatment once under this condition;

[0065] 5) Vacuum flavoring: place the liquid-smoked oyster meat in ...

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PUM

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Abstract

The invention discloses a smoky flavoring processing method for instant oyster, and belongs to the technical field of seafood processing. The method comprises: taking fresh oyster as a raw material, opening the shell and fetching the meat, performing rinsing and boiling, and then performing liquid smoking, vacuum flavoring, microwave slight frying, vacuum packaging and sterilization. Because oyster possesses the characteristics of fishy smell, soft tissue, high water content and the like, tissue is easily damaged and flavoring is not easy during processing, and a conventional smoking method easily causes the problem that oyster meat shrinks because of nonuniform heat transfer and sensory quality is influenced and the like. The method employs microwave and vacuum means for promoting penetration of a smoking liquid, and solves the problems that oyster meat is difficult for liquid smoking, abdomen is easily broken during processing, water content is high, flavoring is difficult, flavoring processing time is long, processing is discontinuous and the like.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and in particular relates to a smoked instant oyster and a processing method thereof. Background technique [0002] Oysters, also called raw oysters, are rich in nutrition and are traditional tonics. According to the "Compendium of Materia Medica": "Oysters can cure weakness, strengthen yang, detoxify, replenish qi and blood of men and women, make skin tender, and prevent aging and fatigue." Modern nutritional research shows that oysters contain a lot of protein, amino acids, taurine, polysaccharides, trace elements and vitamins, etc., and are known as "sea milk". At present, there are few oyster ready-to-eat foods, mainly because of the following problems in the processing of oysters: 1. Oysters have a special taste. If they cannot be effectively covered after processing, many consumers still cannot accept it; It takes a long time to prepare the flavor, and the seasoning cannot pene...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/025A23L1/01
Inventor 陈慧斌王梅英刘智禹
Owner 厦门海洋职业技术学院
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