Shaping processing method for improving coating quality of oysters

Abstract

The invention provides a shaping processing method for improving oyster coating quality, and relates to the technical field of aquatic product processing.The method comprises the steps that before oyster meat is coated, oyster meat to be processed is subjected to standardization treatment; when the oyster meat is subjected to standardized treatment and enters powder coating equipment, coating powder is fed twice, namely coarse coating powder is fed in the front process, and fine coating powder is fed in the rear process; after powder coating, the air pressure is adjusted to push the film to simulate the manual kneading and pressing action, the whole outer powder coating layer of the product is subjected to pressure-equalizing reinforcement, a compact and stable powder coating layer is formed, and unified shaping is performed, so that the oyster coating quality is improved. According to the invention, two shaping processing operation procedures of raw material in-mold shaping before freezing and product mold pressing reinforcement after powder wrapping are added in the original oyster coating processing production link, so that the oyster coating quality is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of aquatic product processing, in particular to a shaping processing method for improving the coating quality of oysters. Background Art

[0002] Breaded oysters, also known as breaded oysters, are a semi-finished food product made from oysters, a type of aquatic shellfish. A complete layer of breadcrumbs is evenly coated on the outer surface of the oyster meat, which can prevent the oyster juice from being lost in the coating layer and retain the juice during frying, ensuring the fresh and tender taste of the oyster meat when eaten. In actual production, the coating process of breaded oysters is completed using continuous mechanized equipment. The oyster meat first passes through a prepared batter pool on a conveyor belt, and after being immersed in the batter, it is directly sent to a conveyor belt covered with breadcrumbs. During the conveying process, the feeding mechanism above simultaneously feeds a certain amount of breadcrumbs to completely cover the oyster meat. After being sent out with the conveyor belt, the oyster meat enters the subsequent mesh chain conveyor belt to remove the excess breadcrumbs that are not fixed on the surface, completing the mechanized coating process.

[0003] Existing processes require that the weight of individual oyster meat used for processing should be controlled within 10-20g, with 15g being optimal. Although oyster meat is graded before production to ensure that oyster meat processed from the same batch is as similar in weight as possible, oysters themselves have biological differences, resulting in oyster meat of the same weight having completely different parameters such as size, contour shape, and surface flatness, which is extremely random. In addition, since the surfaces of oyster meat are not completely flat, but rather each individual presents a different irregular, concave and convex surface. Although mechanized battering and coating production can quantitatively apply batter and coating materials by controlling relevant parameters of the processing process, it cannot guarantee that the total amount of batter that can remain on the surface of the oyster meat and the total amount of breadcrumbs that can be subsequently coated are the same. This results in unstable product quality, making the coating effect of the breadcrumb layer covering the surface of the final product uncertain, and is prone to quality problems such as uneven battering, incomplete coating, and uneven coating thickness. Summary of the Invention

[0004] In order to overcome the defects of the prior art, the purpose of the present invention is to provide a shaping processing method for improving the quality of oyster coating. The present invention adds two shaping processing operations to the original oyster coating production process: putting the raw materials into the mold for shaping before freezing and the product molding and reinforcement after coating with powder, thereby improving the quality of oyster coating.

[0005] In order to solve the above problems, the technical solution of the present invention is:

[0006] A shaping method for improving the coating quality of oysters comprises the following steps:

[0007] Standardize the oyster meat to be processed before coating;

[0008] When the oyster meat is processed and put into the powder coating equipment after standardization, it is coated with powder twice, the first one is coarse powder coating, and the second one is fine powder coating.

[0009] After coating with powder, the film is pushed by adjusting the air pressure to simulate manual kneading and pressing actions, and the entire outer coating layer of the product is evenly pressurized and reinforced to form a dense and stable coating layer, and uniformly shaped, thereby improving the coating quality of the oysters.

[0010] Preferably, the step of standardizing the oyster meat to be processed before coating the oyster meat specifically includes: before coating the oyster meat, oyster meat of different quality, specifications and appearance parameters are subjected to standardized processing such as trimming, shaping and filling to be shaped into raw materials to be processed with the same shape and contour; the soft oyster meat is placed in a shaping mold in sequence so that the surface of the meat is completely in contact with the inner wall of the mold and the interior of the mold is fully filled, and at this time, different amounts of fillers mixed with batter and coating powder are injected into each mold respectively until they are flush with the outer edge of the mold, and shaped into raw materials to be processed with the same volume, and then frozen after completion.

[0011] Preferably, the inner concave surface of the shaping mold imitates the outer contour of the oyster meat, which is an inverted cone-shaped arc-shaped contour surface, and the inner wall is distributed with cross-net-shaped raised lines. The oyster meat after being shaped and frozen in the mold has the same outer contour after demolding, with an arc-shaped contour, a horizontal bottom, and cross-net-shaped grooves on the surface. The net-shaped grooves help retain the slurry and help the powder to adhere to form a firm coating.

[0012] Preferably, when the oyster meat has completed the standardized processing and enters the powder coating equipment, the step of powder coating by the powder coating equipment specifically includes: when the oyster meat has completed the outer layer of sizing and enters the powder coating equipment, the powder coating feeding mechanism feeds the material in two stages, the front stage feeds the coarse powder, which is required to evenly cover the upper surface area of the oyster meat without piling up the powder; the back stage feeds the fine powder, and the amount of powder fed is required to reach a thickness of 10-15 mm on the surface of the oyster meat.

[0013] Preferably, after coating with powder, the film is pushed by adjusting the air pressure to simulate the manual kneading and pressing action, and the entire outer coating layer of the product is evenly pressurized and reinforced to form a dense and stable coating layer, thereby improving the coating quality of the oysters. The step specifically includes: by adjusting the air pressure change in the container, the film is deformed to act on the surface of the oyster meat after coating with powder, imitating the manual kneading action, and uniformly applying pressing pressure to the surface of the coated oyster meat in batches. The initial short-term positive pressure is used to press the upper layer of fine powder into the gaps between the lower layer of coarse materials, so that the loose coating forms a tight structural layer; as the normal pressure is restored, the internal slurry is filled into the gaps in the coating layer under the action of the pressure difference; the positive pressure is applied again for a longer time, and the continuous pressure is further compressed to compress the coating gaps, and the slurry is prompted to bond the coatings together to form a dense and stable coating layer.

[0014] Compared with the existing technology, the present invention adds a shaping step to the raw materials before and after the coating process on the basis of the original oyster coating processing technology: before coating, the irregular oyster meat is shaped into the same shape and contour; after coating, the film is pushed by adjusting the air pressure to simulate the manual kneading and pressing action, and the entire outer coating layer of the product is evenly pressurized and reinforced, so as to improve the product quality of the finished oyster coating product. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Other features, objects and advantages of the present invention will become more apparent upon reading the detailed description of non-limiting embodiments with reference to the following drawings:

[0016] Figure 1 This is a flowchart of the shaping method for improving the coating quality of oysters according to the present invention;

[0017] Figure 2 This is a diagram showing the effect of the oyster after shaping and demoulding;

[0018] Figure 3 This is a pressure difference control curve diagram of the present invention. DETAILED DESCRIPTION

[0019] The present invention will be described in detail below with reference to specific embodiments. The following examples will help those skilled in the art to further understand the present invention, but are not intended to limit the present invention in any form. It should be noted that, for those skilled in the art, several changes and improvements can be made without departing from the scope of the present invention. These all fall within the scope of protection of the present invention.

[0020] Specifically, the present invention provides a shaping method for improving the coating quality of oysters, such as Figure 1 As shown, the method includes the following steps:

[0021] S1: Standardize the oyster meat to be processed before coating;

[0022] Specifically, before coating, the oyster meat, varying in quality, size, and appearance, is standardized through trimming, shaping, and filling to create the same contours. The soft-bodied oyster meat is then placed sequentially into the molds, ensuring that the surface of the oyster meat fits perfectly against the mold walls and fully fills the mold. Then, varying amounts of a filling mixture of batter and coating powder are injected into each mold until it reaches the mold's outer edges. After this, the oyster meat is frozen.

[0023] like Figure 2As shown, the inner concave surface of the shaping mold mimics the outer contour of the oyster meat, with an inverted tapered arc-shaped curved surface and a cross-net-like raised pattern on the inner wall. After being molded and frozen, the oyster meat retains the same arc-shaped contour after being removed from the mold, with a flat bottom and a cross-net-like groove pattern on the surface. The grooves help retain the slurry and facilitate the adhesion of the coating powder, forming a firm coating.

[0024] S2: After the oyster meat has completed the standardized processing and enters the powder coating equipment, it is coated with powder twice, the first one is the coarse powder coating, and the second one is the fine powder coating.

[0025] Specifically, when the oyster meat has completed the outer layer of battering and enters the powder coating equipment, the upper powder coating feeding mechanism should feed the material in two steps, the front step is to feed the coarse powder, which is required to evenly cover about 90% of the surface of the oyster meat without piling up the powder; the back step is to feed the fine powder, and the amount of powder fed should be such that the thickness of the powder on the surface of the oyster meat reaches 10-15mm.

[0026] S3: After coating with powder, the film is pushed by adjusting the air pressure to simulate the manual kneading and pressing action, and the entire outer coating layer of the product is evenly pressurized and reinforced to form a dense and stable coating layer, and uniformly shaped, thereby improving the coating quality of the oysters.

[0027] like Figure 3 As shown, a pressure differential control curve is used to control the two kneading steps, evenly pressurizing and reinforcing the entire outer coating of the product to form a dense and stable coating. Specifically, this shaping process adjusts the air pressure in the container, causing deformation of the thin film to act on the surface of the coated oyster meat, mimicking the manual kneading action and applying uniform pressure to the surface of the coated oyster meat in stages. The initial short-term application of positive pressure presses the upper layer of fine powder into the gaps between the lower layer of coarse material, forming a dense structure layer of loose coating. As normal pressure is restored, the internal slurry fills the gaps within the coating under the action of the pressure differential. A second, longer-term positive pressure is applied to further compress the gaps between the coatings and encourage the slurry to bond the coatings together, forming a dense and stable coating.

[0028] The specific operation process is as follows: Place the oyster meat after coating with powder on a flat plate, fasten the sealing cover, and completely place the oyster meat on the bottom plate of the sealing cover with a silicone film. Start the pressure regulating mechanism and perform pneumatic pressure adjustment and shaping according to the process curve. After starting, the air pressure in the sealing cover is increased to 0.20-0.30MPa within 0.5s and maintained for 1-2s; gradually return to normal pressure within 2s and maintain for 2-3s; pressurize again, increase the pressure to 0.20-0.25MPa within 2s, maintain for 3-4s, and gradually return to normal pressure within 2s. Then, maintain negative pressure for 1s to separate the powdered oyster from the film, and then remove the sealing cover to complete the shaping process.

[0029] The sealing enclosure features a bottom plate with a perforated opening, designed to accommodate horizontally placed, non-interfering oysters. A soft silicone mold is mounted on the outer side of the base plate, creating a concave space that can completely enclose a fully coated oyster, leaving a 1-2mm gap between the two.

[0030] The above describes specific embodiments of the present invention. It should be understood that the present invention is not limited to the specific embodiments described above, and those skilled in the art may make various changes or modifications within the scope of the claims, which do not affect the essence of the present invention. The embodiments of this application and the features in the embodiments may be combined with each other in any manner unless there is a conflict.

Claims

1. A shaping method for improving the coating quality of oysters, characterized in that: The method comprises the following steps: Standardize the oyster meat to be processed before coating; When the oyster meat is processed and put into the powder coating equipment after standardization, it is coated with powder twice, the first one is coarse powder coating, and the second one is fine powder coating. After coating with powder, the film is pushed by adjusting the air pressure to simulate manual kneading and pressing actions, and the entire outer coating layer of the product is evenly pressurized and reinforced to form a dense and stable coating layer, and uniformly shaped, thereby improving the coating quality of the oysters.

2. The shaping method for improving the coating quality of oysters according to claim 1, characterized in that: The step of standardizing the oyster meat to be processed before coating the oyster meat specifically includes: before coating the oyster meat, oyster meat of different quality, specifications and appearance parameters is subjected to standardized processing such as trimming, shaping and filling to be shaped into raw materials to be processed with the same shape and contour; placing the soft oyster meat into a shaping mold in sequence so that the surface of the meat completely fits the inner wall of the mold and the interior of the mold is fully filled; at this time, different amounts of fillers mixed with batter and coating powder are injected into each mold respectively until they are flush with the outer edge of the mold, shaping into raw materials to be processed with the same volume; and freezing operation is performed after completion.

3. The shaping method for improving the coating quality of oysters according to claim 2, characterized in that: The inner concave surface of the shaping mold imitates the outer contour of the oyster meat, and is an inverted conical arc-shaped contour surface, with cross-net-shaped raised lines distributed on the inner wall. After the oyster meat is put into the mold for shaping and freezing, the outer contour after demolding is the same, with a circular arc-shaped contour, a horizontal bottom, and cross-net-shaped grooves on the surface. The net-shaped grooves help retain the slurry, help the coating powder adhere, and form a firm coating layer.

4. The shaping method for improving the coating quality of oysters according to claim 1, characterized in that: The step of coating the oyster meat with flour by the flour coating equipment after the standardized processing is completed and the oyster meat enters the flour coating equipment specifically includes: after the outer layer of the oyster meat is starched and the oyster meat enters the flour coating equipment, the flour feeding mechanism feeds the oyster meat twice, the front path feeds the coarse flour, which is required to evenly cover the upper surface area of the oyster meat without piling up the flour; the back path feeds the fine flour, and the amount of flour fed is required to achieve a thickness of 10-15 mm on the surface of the oyster meat.

5. The shaping method for improving the coating quality of oysters according to claim 1, characterized in that: The method further comprises the following steps: after coating with powder, the film is pushed by adjusting the air pressure to simulate the manual kneading and pressing action, and the entire outer coating layer of the product is evenly pressurized and reinforced to form a dense and stable coating layer, thereby improving the coating quality of the oysters. The method specifically comprises the following steps: by adjusting the air pressure change in the container, the film is deformed to act on the surface of the oyster meat after coating with powder, imitating the manual kneading action, and uniformly applying pressing pressure to the surface of the coated oyster meat in batches, and initially applying a short positive pressure to press the upper layer of fine powder into the gaps between the lower layer of coarse material, so that the loose coating forms a compact structure layer; as the normal pressure is restored, the internal slurry is filled into the gaps in the coating layer under the action of the pressure difference; and positive pressure is applied again for a longer time, and the continuous pressure is further compressed to compress the gaps between the coatings, and to promote the slurry to bond the coatings together to form a dense and stable coating layer.

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