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Oyster product and preparation method thereof

A technology for oysters and products, applied in the field of oyster products and their preparation, can solve the problems of less product varieties and inconvenience in eating, and achieve the effects of improving nutritional value, expanding consumer groups, and improving competitiveness and market share.

Inactive Publication Date: 2004-11-10
MARICULTURE INST OF SHANDONG PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few varieties of products, which are inconvenient to eat, and the products only contain a single nutrient component of oysters. There is no deep-processing product in China, which combines oysters with vegetables and other nutrients to improve the nutritional value of products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 50kg of pre-treated oyster meat, control water, fry, add oyster soup or water, and beat into a homogenous slurry. Take by weighing 5.4kg of processed onions and 5.6kg of carrots, mix them and beat them into vegetable pulp. Mix oyster pulp and vegetable pulp, add 2.0kg of salt, 0.8kg of monosodium glutamate, and 2.1kg of sugar, and stir evenly to form a mixed slurry. After heating 2kg of edible oil, add 0.3kg of sesame, 0.28kg of pepper, 0.1kg of Chinese prickly ash, and 0.20kg of seasoning sauce, then add the above-mentioned mixed slurry and fry until the aroma of the product is emitted. Then filling, exhaust, sealing and sterilization.

Embodiment 2

[0022] Weigh 45kg of pre-treated oyster meat, control water, fry, add oyster soup or water, and beat into a homogenous slurry. Take by weighing 5.4kg of processed onions and 5.6kg of kelp, mix them and beat them into vegetable pulp. Mix oyster pulp with vegetable pulp, add 2.0kg of salt, 0.8kg of monosodium glutamate, 2.1kg of sugar, and 0.08kg of vinegar, and stir evenly to form a mixed slurry. After heating 2kg of edible oil, add 0.2kg of sesame, 0.1kg of green onion, 0.1kg of garlic, and 0.2kg of ginger, then add the above-mentioned mixed slurry, and fry until the fragrance of the product should be emitted. Then filling, exhaust, sealing and sterilization.

[0023] In the oyster product of the present invention, onions and carrots can be used as vegetables, and other vegetables or algae, such as kelp and seaweed, can also be added or used instead. It is also possible to add various seasonings according to different tastes to concoct a variety of products with different ta...

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Abstract

A process for preparing oyster product comprises the steps of, (1) beating oyster meat, (2) shredding the processed vegetable into pulp, mixing the oyster pulp with the vegetable pulp, adding in seasoning, mixing homogeneously into size mixture, (3) heating oil, charging seasoning and the size mixture and frying.

Description

technical field [0001] The invention relates to an oyster product and a preparation method thereof. Background technique [0002] With the development of the economy and the continuous improvement of living standards, people pay more and more attention to the effects of food on their own nutrition, health care, beauty and conditioning functions. The development of medicinal and edible dual-purpose food with nourishing and health functions and unique flavor is the research direction of deep processing of aquatic products. Oyster is a kind of traditional Chinese medicinal material. It is mentioned in "Haiyao Materia Medica" and "Compendium of Materia Medica" that oyster has the effect of "resolving phlegm, softening hardness, clearing away heat and dampness". Medical research has proved that oysters can nourish yin and subdue yang, calm and sweat, strengthen essence and stop belt. Oyster extract has the functions of anti-oxidation, anti-aging, anti-virus, and obviously enhan...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L17/50
Inventor 王颖
Owner MARICULTURE INST OF SHANDONG PROVINCE
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