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A kind of processing method of oyster leisure food

A technology of snack food and processing method, which is applied in the field of snack food, can solve problems such as complicated steps, discontinuous production, and sensory impact, and achieve the effects of reducing mechanical damage, promoting Maillard reaction, and enhancing flavor quality

Active Publication Date: 2018-12-04
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

[0003] Due to the soft tissue and high protein and moisture content of oysters, there are mainly the following technical problems in the development of instant instant food: 1. Mechanical damage is easy to break the stomach during processing, and it takes a long time to taste through pickling or boiling, and the taste efficiency is low; 2. Heat transfer methods such as ovens are used in the processing process, which may easily cause uneven heating inside and outside and shrink, affecting the taste and appearance quality; 3. The steps in the processing of oyster instant food are relatively complicated, limited by equipment and technology, and the production is discontinuous and efficient. low cost high
[0004] Yang Xianqing published the literature "Research on Production Technology of High Moisture Semi-dried Oysters", Chinese Patent (Application No.: 200810219126.2) "Processing Method of High Moisture Oyster Instant Food" prepared semi-dry seasoned instant oysters, and baked them in an oven Seasoning oysters consumes a lot of energy, takes a long time, and is not easy to taste, and the uneven heating inside and outside of the roasted oysters used in the processing process will easily affect the sensory quality; Steaming, it is easy to make the taste difficult and overcooking can lead to broken belly and soft taste
Chinese patent (application number: 201310513064.7) "A preparation method of oyster seasoning food" provides a ready-to-eat oyster seasoning method, which cannot be stored for a long time and is not convenient to carry, and is only suitable for fresh food; Chinese patent (application number : 201310252595.5) provides "a processing method of instant bamboo charcoal sea oysters". This method uses dried oysters as raw materials and carries out wrapping and frying. The oysters cannot be directly identified. The product is black and affects the senses. After direct frying, the oil content is high. Easy to oxidize, not suitable for long-term storage; Chinese patent (application number: 201210254021.7) "Preparation method of oyster convenience food", using oyster enzymatic hydrolyzed freeze-dried powder and freeze-dried oysters, the product needs to be rehydrated before eating, It is troublesome to eat, freeze-dried oysters have no seasoning, and the taste efficiency is low during the rehydration process; Chen Shengjun published "The influence of barrier factors on the antibacterial effect of high-moisture ready-to-eat oyster products" and the Chinese patent (authorized announcement number: CN101120799 B) "A kind of Semi-dry flavored ready-to-eat oysters were prepared in "Sweet Dried Oysters with Iodine-Containing Tea Flavor". The oyster instant food was prepared by dipping, seasoning and roasting. Coking, shrinkage, etc. affect the taste and appearance quality

Method used

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  • A kind of processing method of oyster leisure food

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Embodiment 1

[0036] The invention discloses a processing method of oyster snack food, which uses oysters as raw materials, takes out the meat from the shell, rinses with salt water, cooks with salt water, tastes in three stages of microwave vacuum, microwave frying, vacuum packaging, and sterilizes to prepare the oyster snack food.

[0037] Specific steps are as follows:

[0038] (1) Rinsing: Rinse the oysters twice with 2wt.% brine after shelling and taking the meat;

[0039] (2) Cooking in salt water: use 2.5 wt.% salt water to cook at 100°C for 5 minutes, and vacuum concentrate the cooking solution to a vacuum degree of 0.02 MPa until the solid content is 5%, to obtain concentrated oyster juice;

[0040] (3) The first stage of microwave vacuum to taste: put the oysters boiled in brine in microwave frequency 3000Hz, vacuum degree 70kPa, dehydrate until the water content is 50%, add seasoning liquid, adjust vacuum degree 20kPa, microwave frequency 1000Hz, season at 40℃ 5min;

[0041] (4...

Embodiment 2

[0049] The invention discloses a processing method of oyster snack food, which uses oysters as raw materials, takes out the meat from the shell, rinses with salt water, cooks with salt water, tastes in three stages of microwave vacuum, microwave frying, vacuum packaging, and sterilizes to prepare the oyster snack food.

[0050] Specific steps are as follows:

[0051] (1) Rinsing: Rinse the oysters twice with 2wt.% brine after shelling and taking the meat;

[0052] (2) Cooking in salt water: use 2.5 wt.% brine to cook at 102°C for 8 minutes, and vacuum concentrate the cooking solution to a vacuum degree of 0.03 MPa until the solid content is 15% to obtain concentrated oyster juice;

[0053] (3) The first stage of microwave vacuum to taste: put the oysters cooked in brine in microwave frequency 4000Hz, vacuum degree 90kPa, dehydrate until the water content is 60%, add seasoning liquid, adjust vacuum degree 40kPa, microwave frequency 2000 Hz, 50℃ Seasoning for 10 minutes;

[00...

Embodiment 3

[0062] The invention discloses a processing method of oyster snack food, which uses oysters as raw materials, takes out the meat from the shell, rinses with salt water, cooks with salt water, tastes in three stages of microwave vacuum, microwave frying, vacuum packaging, and sterilizes to prepare the oyster snack food.

[0063] Specific steps are as follows:

[0064] (1) Rinsing: Rinse the oysters twice with 2wt.% brine after shelling and taking the meat;

[0065] (2) Cooking in salt water: cook with 2.5 wt.% salt water at 101°C for 6 minutes, and vacuum concentrate the cooking solution to a vacuum degree of 0.025 MPa until the solid content is 10% to obtain concentrated oyster juice;

[0066] (3) The first stage of microwave vacuum to taste: put the oysters cooked in brine in microwave frequency 3500Hz, vacuum degree 80kPa, dehydrate until the water content is 55%, add seasoning liquid, adjust vacuum degree 30kPa, microwave frequency 1500Hz, season at 45℃ 7min;

[0067] (4)...

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Abstract

The invention discloses a processing method for oyster leisure foods and belongs to the technical field of marine food product processing. With oysters being raw materials, shells of the oysters are opened, and meat is taken, rinsed and stewed through saline water, made tasty in a three-segment and microwave-vacuum mode, fried slightly through microwaves, subjected to vacuum packaging and sterilized to be made into the oyster leisure foods. In order to overcome the defects that in processing, oyster tissue is soft and prone to being damaged, the oysters are high in water content and not likely to be tasty, and heat transfer is uneven and causes shrinkage, so that meat tasty quality and sensory quality are affected, the microwave vacuum method is adopted for solving the problems that in processing, belly blowing of the oysters is likely to occur, the water content is high, the tasty effect is difficult to achieve, tasty processing time is long, and processing is discontinuous.

Description

technical field [0001] The invention relates to a snack food, in particular to a processing method of an oyster snack food. Background technique [0002] Oysters are rich in nutrients and contain a lot of protein, amino acids, taurine, polysaccharides, trace elements and vitamins, etc., known as "sea milk". The content of taurine in the amino acids contained in oysters is very high. Taurine can promote the development of children's brains and calm the nerves. The unsaturated fatty acids in sea oysters, such as docosahexaenoic acid (DHA) and eicosapenta Oysterene (EPA) accounts for a high proportion of the total fat, and the sea oyster has high nutritional value and delicious flavor and is deeply loved by consumers. [0003] Due to the soft tissue and high protein and moisture content of oysters, there are mainly the following technical problems in the development of instant instant food: 1. Mechanical damage is easy to break the stomach during processing, and it takes a lon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L5/10
Inventor 陈慧斌王梅英李怡彬林祥志李萍
Owner 厦门海洋职业技术学院