Preparation process of instant oyster soft can

A preparation process and a technology for soft canned food are applied in the directions of food science, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., and can solve the problems of poor taste of oysters, poor taste of canned oysters, low purine content and the like, To achieve the effect of improving delicious taste, good taste and rich nutrition

Active Publication Date: 2020-11-13
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The canned oysters prepared by this method have low purine content and are suitable for a wide range of people. However, in this invention, the oysters are cooked and sealed together with the seasoning liquid, and the oysters have poor taste. Poor taste, less umami, strong fishy smell

Method used

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  • Preparation process of instant oyster soft can
  • Preparation process of instant oyster soft can
  • Preparation process of instant oyster soft can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation technology of ready-to-eat oyster soft can, it is characterized in that: comprise the steps:

[0035] A1. Raw material selection and cleaning: select oysters with complete shape and suitable size, dig out the oyster meat and rinse with clean water to remove sediment and impurities, and drain the water for later use;

[0036] A2. Pretreatment: Soak the cleaned oyster meat in 5% salt water and take it out for 10 minutes; put the drained oyster meat into clear water and cook it for 30 minutes, and keep the cooking liquid for later use; The cooked oyster meat is soaked in 2% sodium citrate solution by mass percentage, taken out after 20s and drained, put into 5% saline solution for 60s, then taken out, and drained for later use;

[0037] A3. Cooking liquid seasoning: Add seasoning to the cooking liquid for initial seasoning. The seasoning is calculated according to the volume of the cooking liquid, including the following components: 20% soybean paste,...

Embodiment 2

[0046] A kind of preparation technology of instant oyster soft can, comprises the steps:

[0047] A1. Raw material selection and cleaning: select oysters with complete shape and suitable size, dig out the oyster meat and rinse with clean water to remove sediment and impurities, and drain the water for later use;

[0048] A2, pretreatment: put the cleaned oyster meat in 3% saline solution for 10 minutes and take it out; put the drained oyster meat into clear water, heat and cook for 20 minutes, and then take it out, and the cooking liquid is for later use; Put the oyster meat into 2% sodium citrate solution by mass and soak it for 15s, take it out and drain it, put it into 3% salt water again and soak it for 50s, take it out, drain it for later use;

[0049] A3. Cooking liquid seasoning: Add seasonings to the cooking liquid for initial seasoning. The seasonings are calculated according to the volume of the cooking liquid, including the following components: 15% soybean paste, 0...

Embodiment 3

[0058] A kind of preparation technology of instant oyster soft can, comprises the steps:

[0059] A1. Raw material selection and cleaning: select oysters with complete shape and suitable size, dig out the oyster meat and rinse with clean water to remove sediment and impurities, and drain the water for later use;

[0060] A2, pretreatment: put the cleaned oyster meat in 5% salt water and soak it for 15 minutes and take it out; put the drained oyster meat in clear water and heat and cook for 50 minutes and then take it out, and the cooking liquid is for subsequent use; Soak the oyster meat in a 2% sodium citrate solution by mass for 30 seconds, take it out and drain it, put it in 5% saline solution for 70 seconds, remove it, and drain it for later use;

[0061] A3. Cooking liquid seasoning: add seasoning to the cooking liquid for initial seasoning. The seasoning is calculated according to the volume of the cooking liquid, including the following components: 25% soybean paste, 0....

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PUM

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Abstract

The invention discloses a preparation process of an instant oyster soft can, and belongs to the technical field of food processing. The preparation process comprises the following steps: A1, selectingand cleaning raw materials; A2, performing pretreatment; A3, seasoning the cooking liquor; A4, performing soaking and seasoning; A5, performing drying; A6, performing deep-frying; A7, performing vacuum packaging; and A8, performing sterilization. The instant oyster soft can prepared by the method is golden in color and luster, has the unique fresh fragrance of fried oysters, and is proper in saltiness, rich in chewiness, rich in nutrition and suitable for being eaten by vast consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of instant soft canned oysters. Background technique [0002] Oysters (Ostrea gigas thunberg), also known as oysters and sea oysters, are distributed in Fujian Province, Shandong Province and other places in my country. Oysters are rich in amino acid composition, and the quality and type ratio of essential amino acids are higher than those of cow's milk and human milk, and also contain some special amino acids such as taurine. Relevant studies have shown that taurine can not only improve the body's immunity and heart function, but also prevent atherosclerosis and anti-oxidation. Some children with abnormal retinal structure and function can be improved after supplementing with taurine. [0003] In recent years, many countries have developed a large number of functional foods with oysters as the main raw material. With the progress of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/00A23L5/10A23L5/20
CPCA23L17/50A23L27/00A23L5/13A23L5/11A23L5/19A23L5/276A23V2002/00A23V2200/14A23V2200/16A23V2200/15Y02A40/90
Inventor 黄鹭强钟佳泽陈慧斌陈由强
Owner FUJIAN NORMAL UNIV
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