Improved oyster baking method based on Chaoshan ancient process

Abstract

The invention relates to the technical field of food, and particularly discloses an improved oyster baking method based on Chaoshan ancient process, which comprises the following steps: step S1, selecting and treating oysters, namely selecting fresh and fat oysters, and reserving normal juice when taking the oysters to obtain oyster meat; s2, mixing the fresh oyster juice, sweet potato flour and clear water according to a ratio of 1: 1: 1 to obtain a slurry, and adding the oyster meat to obtain a mixed slurry; s3, duck eggs are added, duck egg white and duck egg yolk are added into the blended pulp to be evenly stirred, and powder pulp is obtained; s4, a three-turning and nine-turning frying method is adopted, an iron pan is boiled to be in a dripping bead state, edible oil is poured into the iron pan, then the powder syrup is poured into the iron pan, frying is conducted, clockwise turning is conducted for three circles, turning is conducted again when the edge is turned up, the operation is repeated for three times, and the oyster fried cake is obtained. The fried ostrea rivularis made by the making method is delicious in taste, can maintain crispness and is good in mouth feel, the original flavor of the fried ostrea rivularis is reserved, and the fried ostrea rivularis meets the convenient requirement of modern catering.

Description

Technical Field

[0001] The invention relates to the field of food technology, and in particular to a method for preparing oyster pancakes improved based on a Chaoshan ancient process. Background Art

[0002] Oyster omelet is a traditional seafood pancake snack popular in southern Fujian, Chaoshan, and other regions. Its production relies on a purely manual frying method. Fresh oysters (sea oysters) are the core ingredients, supplemented with potato starch, duck egg liquid, lard, and spices. The ratio of these ingredients, along with the freshness of the ingredients, directly determines the finished product's umami intensity and crispness. Chaoshan people emphasize the "three flavors in one" when eating oyster omelet: first, dip it in a fish sauce made with Jieyang soy sauce, then sprinkle it with Nanyang white pepper, and finally, sip it with Phoenix Dancong tea to remove the greasiness. This flavor combination embodies the principles of yin and yang, with a succession of salty, savory, spicy, and sweet flavors. As time passes, traditional cooking methods have evolved into newer dishes like shrimp and crab omelet and chebai omelet, but time-honored establishments still adhere to traditional methods: replacing gas stoves with lychee charcoal fires, hand-grinding sweet potato flour with a bluestone mill, and even preserving the unique technique of using oyster shell powder to tin the iron cauldron. These meticulous details earned Chaoshan oyster omelet the designation as a Guangdong Provincial Intangible Cultural Heritage in 2018.

[0003] The traditional method adheres to the three principles of "high heat, thick oil, and fresh fish sauce": Lard is heated to a high temperature of 160°C to 220°C in a cast iron pan (which retains heat evenly). Precise temperature control is used to achieve a balance between a gelatinized outer layer of potato starch and the tender, smooth inner layer of oyster meat. However, this traditional method suffers from two technical bottlenecks: first, loss of freshness, as the oyster meat easily loses its juices when heated at high temperatures; second, insufficient crispness is maintained, as fluctuating heat levels can easily lead to soggy texture, making it unsuitable for the convenience of modern dining. Therefore, further improvements to existing technology are necessary. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for making oyster omelets that is improved based on the ancient Chaoshan process, in response to the defects existing in the above-mentioned prior art. The oyster omelets made by this method are delicious, crispy and have a good taste. They retain the original intangible cultural heritage flavor of oyster omelets and are adapted to the convenient needs of modern catering.

[0005] In order to solve the above technical problems, the technical solution of the present invention is: A method for preparing oyster pancakes improved based on the traditional Chaoshan process, comprising the following steps: Step S1, selecting and processing oysters, selecting fresh and plump oysters, and retaining the original juice when extracting the meat to obtain oyster meat; Step S2, "three waters and three flours" mixing ratio: oyster juice, sweet potato starch, and water are mixed in a ratio of 1:1:1 to form a slurry, and oyster meat is added to obtain a blended slurry; Step S3: adding duck eggs, adding duck egg white and duck egg yolk into the blended slurry and stirring evenly to obtain a slurry; Step S4, "three flips and nine turns" frying method, heat the iron pan until water drips into beads, pour in cooking oil, then pour in the batter and fry, first turn it clockwise three times, and then turn it over when the edge is curled up, repeat this three times to get the oyster pancake.

[0006] Preferably, in step S1, the meat should not be washed with water when it is taken out.

[0007] Preferably, in step S4, each side is fried for 90 seconds, and the heat is kept medium throughout the whole process.

[0008] Preferably, in the step S4, auxiliary materials and seasonings are added to the surface of the oyster pancake in sequence, wherein the auxiliary materials include green onion, coriander stems, lard residue and galangal powder; and the seasonings include fish sauce and white pepper powder.

[0009] Preferably, the green onion is 15 grams, the coriander stems are 10 grams, the lard residue is 5 grams, the galangal powder is 3 grams, the fish sauce is 5 grams, and the white pepper powder is 1 gram.

[0010] By adopting the above technical scheme, the present invention provides a method for making oyster pancakes based on the improved Chaoshan ancient craft. The method for making oyster pancakes based on the improved Chaoshan ancient craft successively comprises the steps of selecting and processing oysters, mixing "three waters and three flours", adding duck eggs, and using the "three flips and nine turns" frying method. The oyster pancakes produced have oysters embedded in them when the batter is half-solidified, which can solve the problem of strong fishy smell and taste delicious. The outer layer is gelatinized to lock in freshness, and the batter ratio is optimized to form a honeycomb-shaped crispy skin, which can maintain crispness and good taste. It not only retains the original intangible cultural heritage oyster pancake flavor, but also adapts to the convenient needs of modern catering. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 The present invention is a flow chart of a method for making oyster pancakes improved based on the ancient Chaoshan process. DETAILED DESCRIPTION

[0012] The following is a further description of specific embodiments of the present invention in conjunction with the accompanying drawings. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0013] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0014] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "plurality" means at least two, such as two, three, etc., unless otherwise specifically defined.

[0015] like Figure 1 As shown in the flowchart of the method for making oyster pancakes based on the improved Chaoshan ancient process of the present invention, the method for making oyster pancakes based on the improved Chaoshan ancient process includes the following steps: Step S1: Select and process oysters. The three key principles for selecting oysters are "look, smell, and weigh": oysters with a glossy greyish-blue shell are preferred, and those with a fresh seawater fragrance are preferred. Oysters that feel heavy in the hand are considered to have plump flesh. When handling, gently pry the shells with a bamboo stick, retaining the original juice when removing the flesh. Avoid washing with water. Step S2, the "three waters and three flours" ratio. The improved version of oyster pancakes emphasizes the "three waters and three flours" ratio: the juice of Chenghai pearl oysters, sweet potato starch from the Hanjiang River basin, and clear water from Raoping mountain springs. The three are mixed into a batter in a ratio of 1:1:1. This golden ratio allows the batter to form a honeycomb structure when fried, which is both crispy and able to support the oyster meat. Step S3: adding duck eggs. Duck egg yolks have a high fat content and can form a golden thread-like texture at an oil temperature of 160°C. Step S4, the "three flips and nine turns" frying method, heat the iron pan until water drops into beads, pour in the batter and turn the pan clockwise three times, turn it over when the edges curl up, repeat this three times, fry each side for 90 seconds, keep the heat at medium throughout the process, so that the oyster pancakes are crispy on the outside and tender on the inside.

[0016] Understandably, the recipe ingredients of the above ingredients include: the main ingredients are 200 grams of Chenghaizhu oysters (about 20 pieces), 150 grams of peeled sweet potato starch, and 2 duck eggs; the auxiliary ingredients focus on the "Four Gentlemen of Spicy Flavor": 15 grams of green garlic cut into rice grains, 10 grams of chopped coriander stems, 5 grams of crushed lard, and 3 grams of galangal powder; the seasoning only requires 5 grams of fish sauce and 1 gram of white pepper powder, and avoid using soy sauce to destroy the golden color.

[0017] Understandably, the Chaoshan people emphasize the "three flavors in one" when eating oyster omelets: first dipping it in fish sauce made with Jieyang soy sauce, then sprinkling it with ground Nanyang white pepper, and finally smothering it with Phoenix Dancong tea to cut through the greasiness. This flavor combination embodies the principles of yin and yang, with a succession of salty, savory, spicy, and sweet aftertastes. As times change, traditional cooking methods have evolved into newer dishes like shrimp and crab omelets and chebai omelets, but time-honored establishments still adhere to traditional methods: replacing gas stoves with lychee charcoal, hand-grinding sweet potato flour with a bluestone mill, and even preserving the unique technique of using oyster shell powder to fill the iron cauldron. These meticulous details earned the Chaoshan oyster omelet its inclusion in the Guangdong Provincial Intangible Cultural Heritage List in 2018. As amber duck egg liquid envelops pearly oysters in the iron cauldron, the rising aroma lingers, reflecting the Chaoshan people's philosophy of "never tire of fine food." This seemingly simple fisherman's delicacy is actually a perfect dance of physics and chemistry: the gelatinization of starch, the coagulation and denaturation of protein, and the creation of a charred Maillard reaction—all achieved in a breathtaking 180 seconds. As the Chaoshan saying goes, "The sun and the moon are hidden in the cauldron; the universe is revealed in the oyster omelet." Each crispy bite is a heartfelt tribute to the sea.

[0018] It can be understood that the present invention has a reasonable design and a unique structure. The oyster omelet produced by the present invention has oysters embedded in the batter when it is semi-solidified, which can solve the problem of strong fishy smell and taste delicious. The outer layer is gelatinized to lock in freshness, and the batter ratio is optimized to form a honeycomb crispy skin, which can maintain crispness and good taste. Through standardized batter ratio and temperature control, the fishermen's wisdom in eating oysters is transformed into a replicable industrial production plan, which not only retains the original intangible cultural heritage oyster omelet flavor, but also adapts to the convenient needs of modern catering.

[0019] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations to these embodiments may be made without departing from the principles and spirit of the present invention, and these changes and modifications still fall within the scope of protection of the present invention.

Claims

1. A method for making oyster pancakes based on an improved Chaoshan traditional process, characterized by: The following steps are involved: Step S1, selecting and processing oysters, selecting fresh and plump oysters, and retaining the original juice when extracting the meat to obtain oyster meat; Step S2, "three waters and three flours" mixing: oyster juice, sweet potato starch, and water are mixed in a ratio of 1:1:1 to form a slurry, and oyster meat is added to obtain a blended slurry; Step S3: adding duck eggs, adding duck egg white and duck egg yolk into the blended slurry and stirring evenly to obtain a slurry; Step S4, "three turns and nine rotations" frying method, heat the iron pan until water drips into beads, pour in cooking oil, then pour in the batter and fry, first turn it clockwise three times, and then turn it over when the edge is curled up, repeat this three times to get the oyster pancake.

2. The method for making oyster pancakes based on the improved Chaoshan traditional craftsmanship according to claim 1, characterized in that: In step S1, do not wash the meat with water when taking it out.

3. The method for making oyster pancakes based on the improved Chaoshan traditional craftsmanship according to claim 2, characterized in that: In step S4, each side is fried for 90 seconds, and the heat is kept medium throughout the whole process.

4. The method for making oyster pancakes based on the improved Chaoshan traditional craftsmanship according to claim 1, characterized in that: In the step S4, auxiliary materials and seasonings are added to the surface of the oyster pancake in sequence, wherein the auxiliary materials include green onion, coriander stems, lard residue and galangal powder; and the seasonings include fish sauce and white pepper powder.

5. The method for making oyster pancakes based on the improved Chaoshan traditional craftsmanship according to claim 4, characterized in that: The green garlic white is 15 grams, the coriander stem is 10 grams, the lard residue is 5 grams, the galangal powder is 3 grams, the fish sauce is 5 grams, and the white pepper powder is 1 gram.

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