CN101411518A - Method for preparing soft roast laver and oyster food - Google Patents
Method for preparing soft roast laver and oyster food Download PDFInfo
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- CN101411518A CN101411518A CNA2008101601575A CN200810160157A CN101411518A CN 101411518 A CN101411518 A CN 101411518A CN A2008101601575 A CNA2008101601575 A CN A2008101601575A CN 200810160157 A CN200810160157 A CN 200810160157A CN 101411518 A CN101411518 A CN 101411518A
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Abstract
The invention relates to a method for preparing soft baked laver oyster food, which comprises the following steps: using fresh plump oyster meat as a raw material, boiling the oyster meat in boiling salt water after cleaning, controlling the dehydration rate thereof to between 40 and 45 percent, taking the oyster meat out of the boiling salt water and putting cooling the oyster meat in cold water for cooling thoroughly, and then washing and draining the oyster meat; selecting fresh laver and rinsing out the laver by seawater, and then rinsing and desalinating the laver; selecting sliced ginger and garlic together with spice powder and water to prepare a spicy liquid through stewing and filtering; putting the processed oyster meat and the laver into a flavoring liquid which is prepared from soy sauce, vegetable oil, granulated sugar, the spicy liquid and water after heating and dissolving the mixture and adding rice wine therein, adding organic acid into the mixture to adjust the pH value, and keeping stand the mixture for salting; fishing out the oyster and the laver for drying and baking after the salting, and keeping the dehydration rate between 42 and 46 percent; and cooling, vacuumizing and sterilizing the oyster and the laver to obtain the finished product. The method has the advantages of easy availability of raw materials, simple process, strong operability, and easy realization of mass production. The produced laver oyster has the advantages of delicious taste, rich nutritions, long guarantee period, and convenient eating.
Description
Technical field
The present invention relates to a kind of preparation technology of aquatic food, specifically refer to it is a kind of preparation method of soft roast laver and oyster food.
Background technology
Oyster is the high shellfish of a kind of economic worth, contains protein 45～57% in the dried scallop, lipase 37～11%, glycogen 19～38%.And containing abundant retinol1, B1, D, B2 and E etc., its amount of iodine is higher 200 times than cow's milk or yolk.Also put down in writing in the Compendium of Material Medica oyster control weak, separate erysipelas, medical value such as quench the thirst.At present, the method of existing shortening is now fished in the daily edible many employings of oyster, oyster meat strips out the back and is difficult for preserving, if adopt freezing processing then can reduce the delicate flavour and the nutritive value of oyster meat, it is dark, fine finishining does not also obtain due exploitation, the can that visible oyster product has only dry product-" oyster ", " oyster sauce " that concentrates and is processed into by oyster on the market.
Contain the multiple flavor free amino acid that is in the laver, flavour very is delicious, and its protein content can reach 35%～40% of dry matter, and contains abundant beta carotene, V
B1, V
B2, V
B12And V
CDeng, be called as " treasure-house of vitamin ", also contain various trace elements such as abundant magnesium, zinc, iodine, manganese, contained porphyran is proved to be the activity that suppresses growth of tumour cell in its polysaccharide.In Japan, people get used to laver is called longevity greens/mustard green, angle's dish, have illustrated that laver is not only nutritious, also have good medicinal function.
But how the nutritional labeling with oyster and laver organically combines, be made into a kind ofly can fully satisfy people and can prolong the food of pot-life again to the demand of nutrition, and be the problem of people's primary study.Yet there are no and utilize laver and oyster to be made into a kind of report of food.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides the preparation method of reasonable, the workable soft roast laver and oyster food of a kind of technological design, the soft roast laver and oyster food that adopts this method to prepare fully combines the nutrition of oyster and laver, nutritious, delicious flavour, instant, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of soft roast laver and oyster food is characterized in that: through the following step
The oyster meat that fresh grossness is chosen in the processing of a, oyster is a raw material, and water is fully eluriated, and removes the silt in the clean oyster meat, broken shell; Put into the concentration of boiling then and be 0.2～0.8% salt solution and boiled 10～20 minutes, the dehydration rate of control oyster meat is 40%～45%, and it is cold to put into cold water after the taking-up immediately, and then washs once with clear water, drains away the water, standby;
The processing of b, laver is chosen fresh laver with clean seawater flushing 10～20 minutes, and then with the fresh water rinsing of cleaning 1-5 minute, desalination, standby;
The preparation of c, baste selects for use natural living spice to put into that water is stewing to be boiled 1.5～2 hours, filters and makes spice liquid; Put into flavoring, spice liquid and water then in container, heating makes it to dissolve fully behind the mixing, adds yellow rice wine before taking the dish out of the pot, and mixes thoroughly to filter to make baste, and is standby;
D, pickle the tasty baste that oyster after the above-mentioned processing, laver are put into preparation and mix, add an amount of organic acid for adjusting pH value simultaneously, under 0～8 ℃ of condition, placed 10～15 hours, pickle tasty;
E, drying, bake oyster and the laver pickled after tasty above-mentioned, pull out and drain baste, carry out drying, bake, temperature is no more than 100 ℃, keeps dehydration rate 42～46%;
F, packing, sterilization laver, the oyster with above-mentioned drying, after baking is cooled to room temperature, and placed under 0～8 ℃ condition 10～15 hours vacuum-packed back, carries out sterilization then, cooling finished product.
Select for use natural flavor to put into the spice liquid that the stewing boiling of water gets in the described c step, its selected natural flavor is ginger, garlic and five-spice powder, and the percentage by weight of each component is respectively in the spice liquid: ginger 2～6%, garlic 2～6%, five-spice powder 0.5～0.8%, water 88～95%.
Add the baste that yellow rice wine makes after selecting flavoring, spice liquid and water heating for dissolving in the described c step for use, its selected flavoring is respectively: soy sauce, vegetable oil, granulated sugar, refined salt, the percentage by weight of each component is respectively in the baste: soy sauce 16～22%, vegetable oil 2～3%, granulated sugar 4～8%, refined salt 2～4%, spice liquid 13～16%, water 48～56%, yellow rice wine 0.8～1.5%.
Put into baste in the described d step and pickle tasty oyster, laver, the percentage by weight of itself and baste is respectively: oyster 20～30%, laver 10～20%, baste 55～65%.
The organic acid that the pH value is regulated in interpolation in the described d step is a glacial acetic acid, and its addition is 0.03～0.125% of oyster, laver and a baste weight.
To the sterilization of vacuum-packed laver, oyster, its bactericidal formula is in the described f step: 10 ＇-30 ＇-10 ＇/95 ℃
Abundant raw material of the present invention is easy to get, and technology is simple, and is workable, easily accomplishes scale production.By laver and oyster food color and luster, mouthfeel that this method is made all good, delicious flavour has fully kept the nutritional labeling of oyster, laver, and vacuum packaging makes shelf life storage long, and unpacking is conveniently edible.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
The oyster meat of selecting fresh grossness for use is a raw material, fully eluriate the silt in the clean oyster meat, broken shell with circulating water, prevent to damage oyster meat during elutriation, concentration is 0.2% salt water boil after, get oyster meat 20KG and put into and boil 10 minutes, the dehydration rate of control oyster meat is 40%, pull that to put into cold water immediately cold out, cooled oyster meat should in time pick up and select, and rejects broken shell, impurity, and then with clear water washing once and drain away the water stand-by, the heavily about 12KG of oyster meat this moment; Choose fresh laver 7.2Kg, use about 10 minutes of clean seawater flushing, and then with clean fresh water rinsing desalination in 1 minute, standby; Get ginger 0.17KG, garlic 0.17KG and thinly slice the back and put into five-spice powder 0.029KG that 4kg water is stewing to be boiled 1.5 hours, filter spice liquid 3.86kg; In jacketed pan, add soy sauce 5.47kg, refined plant oil 0.72kg, granulated sugar 1.73kg, refined salt 0.87kg, spice liquid 3.86kg and water 15.5kg then, heating is boiled and is made it to dissolve fully behind the mixing, add yellow rice wine 0.35kg before taking the dish out of the pot, mix filtration thoroughly and be made into baste 28.8kg; Oyster, laver after handling are put into baste, add glacial acetic acid 0.014KG simultaneously and regulate the pH value, place at 0 ℃ and pickled tasty in 15 hours; After the tasty end, oyster and laver pulled out drain baste, carry out drying, bake, baking temperature is no more than 100 ℃, keeps dehydration rate 42%; Laver, oyster dry, after baking are cooled to room temperature, and placed 10 hours under 8 ℃ environment vacuum-packed back, by bactericidal formula is then, and: 10 ＇-30 ＇-10 ＇/95 ℃ carries out sterilization, cooling finished product.
The spice liquid for preparing in the present embodiment, the percentage by weight of its each component is respectively: ginger 4%, garlic 4%, five-spice powder 0.68%, water 91.32%; The baste of preparation, the percentage by weight of its each component is respectively: soy sauce 19%, refined plant oil 2.5%, granulated sugar 6%, refined salt 3%, spice liquid 14.7%, water 53.6%, yellow rice wine 1.2%; Oyster, laver are put into baste to pickle the tasty step poly-, and the percentage by weight of oyster, laver and laver is respectively: oyster 25%, laver 15%, laver 60%; Adding the glacial acetic acid addition of regulating the pH value is 0.03% of oyster, laver and laver gross weight.
Embodiment 2
The oyster meat of selecting fresh grossness for use is as raw material, fully eluriate the silt in the clean oyster meat, broken shell with circulating water, prevent to damage oyster meat during elutriation, concentration is 0.8% salt water boil after, get oyster meat 50KG and put into and wherein boil 20 minutes, the dehydration rate of control oyster meat is 45%, pull out and put in people's cold water coldly immediately, cooled oyster should in time pick up and select, and rejects broken shell, impurity, and then with clear water washing once and drain away the water stand-by, the heavily about 27.5KG of oyster meat this moment; Choose fresh laver 27.5Kg, use about 20 minutes of clean seawater flushing, and then with clean fresh water rinsing desalination in 5 minutes, standby; Get ginger 0.21KG, garlic 0.64KG and thinly slice the back and put into five-spice powder 0.05KG that 11kg water is stewing to be boiled 2 hours, filter spice liquid 10.725kg; In jacketed pan, add soy sauce 13.2kg, refined plant oil 2.48kg, granulated sugar 6.6kg, refined salt 3.3kg, spice liquid 10.725kg and water 45kg then, heating is boiled and is made it to dissolve fully behind the mixing, add yellow rice wine 1.24kg before taking the dish out of the pot, mix filtration thoroughly and be deployed into baste 82.5kg; The above-mentioned oyster of handling well, laver are put into baste, add glacial acetic acid 0.1KG simultaneously and regulate the pH value, place at 8 ℃ and pickled tasty in 10 hours; After the tasty end, oyster and laver pulled out drain baste, carry out drying, bake, baking temperature is no more than 100 ℃, keep dehydration rate 46%, laver, oyster dry, after baking are cooled to room temperature, placed 15 hours under 0 ℃ environment vacuum-packed back, be that: 10 ＇-30 ＇-10 ＇/95 ℃ carries out sterilization then by bactericidal formula, cooling finished product.
The spice liquid for preparing in the present embodiment, the percentage by weight of its each component is respectively: ginger 2%, garlic 6%, five-spice powder 0.5%, water 91.5%; The baste of preparation, the percentage by weight of its each component is respectively: soy sauce 16%, refined plant oil 3%, granulated sugar 8%, refined salt 4%, spice liquid 13%, water 54.5%, yellow rice wine 1.5%; Oyster, laver are put into baste to pickle the tasty step poly-, and the percentage by weight of oyster, laver and laver is respectively: oyster 20%, laver 20%, laver 60%; Adding the glacial acetic acid addition of regulating the pH value is 0.125% of oyster, laver and laver gross weight.
Embodiment 3
Select for use the oyster meat of fresh grossness to make raw material, fully eluriate the silt in the clean oyster meat, broken shell with the water that flows, prevent to damage oyster meat during elutriation, concentration is 0.5% salt water boil after, get oyster meat 50KG and put into boiling water and boiled 15 minutes, the dehydration rate of control oyster meat is 42%, pull that to put into cold water immediately cold out, cooled oyster should in time pick up and select, and rejects broken shell, impurity, and then with clear water washing once and drain away the water stand-by, the heavily about 29KG of oyster meat this moment; Choose fresh laver 9.67Kg, use about 15 minutes of clean seawater flushing, and then with clean fresh water rinsing desalination in 3 minutes, standby; Get ginger 0.8KG, garlic 0.267KG and thinly slice the back and put into five-spice powder 0.11KG that 14kg water is stewing to be boiled 1.6 hours, filter spice liquid 13.38kg; In jacketed pan, add soy sauce 12.76kg, refined plant oil 1.16kg, granulated sugar 2.32kg, refined salt 1.16kg, spice liquid 8.03kg and water 32.11kg then, heating is boiled and is made it to dissolve fully behind the mixing, add yellow rice wine 0.46kg before taking the dish out of the pot, mix filtration thoroughly and be made into baste 58kg; Oyster after the above-mentioned processing, laver are put into baste, add glacial acetic acid 0.077KG simultaneously and regulate the pH value, place at 5 ℃ and pickled tasty in 13 hours; After the tasty end, oyster and laver pulled out drain baste, carry out drying, bake, the control baking temperature is no more than 100 ℃, keep dehydration rate 44%, laver, oyster dry, after baking are cooled to room temperature, placed 12 hours under 5 ℃ environment vacuum-packed back, at bactericidal formula be then: carry out sterilization under the condition of 10 ＇-30 ＇-10 ＇/95 ℃, cooling finished product.
The spice liquid for preparing in the present embodiment, the percentage by weight of its each component is respectively: ginger 6%, garlic 2%, five-spice powder 0.8%, water 91.2%; The baste of preparation, the percentage by weight of its each component is respectively: soy sauce 22%, refined plant oil 2%, granulated sugar 4%, refined salt 2%, spice liquid 13.84%, water 55.36%, yellow rice wine 0.8%; Oyster, laver are put into baste to pickle the tasty step poly-, and the percentage by weight of oyster, laver and laver is respectively: oyster 30%, laver 10%, laver 60%; Adding the glacial acetic acid addition of regulating the pH value is 0.08% of oyster, laver and laver gross weight.
Embodiment 4
Select for use the oyster meat of fresh grossness to make raw material, fully eluriate the silt in the clean oyster meat, broken shell with the clear water that flows, prevent to damage oyster meat during elutriation, after concentration is 0.4% salt water boil, getting oyster meat 50KG puts into the salt solution that boils and boiled 18 minutes, the dehydration rate of control oyster meat is 43%, pull out put immediately in people's cold water cold, cooled oyster should in time pick up and select, reject broken shell, impurity, and then with clear water washing once and drain away the water stand-by, the heavily about 28.5KG of oyster meat this moment; Choose fresh laver 17.1Kg, with about 15 minutes of clean seawater flushing, and then with the fresh water rinsing of cleaning 3 minutes, desalination was standby; Get ginger 0.33KG, garlic 0.33KG and thinly slice the back and put into five-spice powder 0.07KG that 10.5kg water is stewing to be boiled 1.5 hours, filter spice liquid 10.22kg; In jacketed pan, add soy sauce 12.77kg, refined plant oil 1.6kg, granulated sugar 3.83kg, refined salt 1.92kg, spice liquid 10.94kg and water 35.5kg then, heating is boiled and is made it to dissolve fully behind the mixing, add yellow rice wine 0.68kg before taking the dish out of the pot, mix filtration thoroughly and be made into baste 68.4kg; The above-mentioned oyster of handling well, laver are put into baste, add glacial acetic acid 0.077KG simultaneously and regulate the pH value, place at 6 ℃ and made tasty in 10 hours; After the tasty end, oyster and laver pulled out drain baste, carry out drying, bake, the control baking temperature is no more than 100 ℃, keep its dehydration rate 45%, laver, oyster dry, after baking are cooled to room temperature, placed 12 hours under 5 ℃ environment vacuum-packed back, be that: 10 ＇-30 ＇-10 ＇/95 ℃ carries out sterilization then by bactericidal formula, cooling finished product.
The spice liquid for preparing in the present embodiment, the percentage by weight of its each component is respectively: ginger 3%, garlic 3%, five-spice powder 0.65%, water 93.35%; The baste of preparation, the percentage by weight of its each component is respectively: soy sauce 20%, refined plant oil 2.5%, granulated sugar 6%, refined salt 3%, spice liquid 16%, water 51.5%, yellow rice wine 1%; Oyster, laver are put into baste to pickle the tasty step poly-, and the percentage by weight of oyster, laver and laver is respectively: oyster 25%, laver 15%, laver 60%; Adding the glacial acetic acid addition of regulating the pH value is 0.1% of oyster, laver and laver gross weight.
Claims (7)
1, a kind of preparation method of soft roast laver and oyster food is characterized in that: through the following step
The oyster meat that fresh grossness is chosen in the processing of a, oyster is a raw material, and water is fully eluriated, and removes the silt in the clean oyster meat, broken shell; Put into the concentration of boiling then and be 0.2～0.8% salt solution and boiled 10～20 minutes, the dehydration rate of control oyster meat is 40%～45%, and it is cold to put into cold water after the taking-up immediately, and then washs once with clear water, drains away the water, standby;
The processing of b, laver is chosen fresh laver with clean seawater flushing 10～20 minutes, and then with the fresh water rinsing of cleaning 1-5 minute, desalination, standby;
The preparation of c, baste selects for use natural living spice to put into that water is stewing to be boiled 1.5～2 hours, filters and makes spice liquid; Put into flavoring, spice liquid and water then in container, heating makes it to dissolve fully behind the mixing, adds yellow rice wine before taking the dish out of the pot, and mixes thoroughly to filter to make baste, and is standby;
D, pickle the tasty baste that oyster after the above-mentioned processing, laver are put into preparation and mix, add an amount of organic acid for adjusting pH value simultaneously, under 0～8 ℃ of condition, placed 10～15 hours, pickle tasty;
E, drying, bake oyster and the laver pickled after tasty above-mentioned, pull out and drain baste, carry out drying, bake, temperature is no more than 100 ℃, keeps dehydration rate 42～46%;
F, packing, sterilization laver, the oyster with above-mentioned drying, after baking is cooled to room temperature, and placed under 0～8 ℃ condition 10～15 hours vacuum-packed back, carries out sterilization then, cooling finished product.
2, the preparation method of a kind of soft roast laver and oyster food according to claim 1, it is characterized in that: select for use natural flavor to put into the spice liquid that the stewing boiling of water gets in the described c step, its selected natural flavor is ginger, garlic and five-spice powder, and the percentage by weight of each component is respectively in the spice liquid: ginger 2～6%, garlic 2～6%, five-spice powder 0.5～0.8%, water 88～95%.
3, the preparation method of a kind of soft roast laver and oyster food according to claim 1 and 2, it is characterized in that: add the baste that yellow rice wine makes after selecting flavoring, spice liquid and water heating for dissolving in the described c step for use, its selected flavoring is respectively: soy sauce, vegetable oil, granulated sugar, refined salt, the percentage by weight of each component is respectively in the baste: soy sauce 16～22%, vegetable oil 2～3%, granulated sugar 4～8%, refined salt 2～4%, spice liquid 13～16%, water 48～56%, yellow rice wine 0.8～1.5%.
4, the preparation method of a kind of soft roast laver and oyster food according to claim 1 and 2, it is characterized in that: put into baste in the described d step and pickle tasty oyster, laver, the percentage by weight of itself and baste is respectively: oyster 20～30%, laver 10～20%, baste 55～65%.
5, the preparation method of a kind of soft roast laver and oyster food according to claim 3, it is characterized in that: put into baste in the described d step and pickle tasty oyster, laver, the percentage by weight of itself and baste is respectively: oyster 20～30%, laver 10～20%, baste 55～65%.
6, the preparation method of a kind of soft roast laver and oyster food according to claim 1 is characterized in that: the organic acid that the pH value is regulated in the interpolation in the described d step is a glacial acetic acid, and its addition is 0.03～0.125% of oyster, laver and a baste weight.
7, the preparation method of a kind of soft roast laver and oyster food according to claim 1 is characterized in that: to the sterilization of vacuum-packed laver, oyster, its bactericidal formula is in the described f step: 10 '-30 '-10 '/95 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101601575A CN101411518A (en) | 2008-11-15 | 2008-11-15 | Method for preparing soft roast laver and oyster food |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101601575A CN101411518A (en) | 2008-11-15 | 2008-11-15 | Method for preparing soft roast laver and oyster food |
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| CNA2008101601575A Pending CN101411518A (en) | 2008-11-15 | 2008-11-15 | Method for preparing soft roast laver and oyster food |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102413705A (en) * | 2009-05-29 | 2012-04-11 | 龟甲万株式会社 | Heated mixture of soy sauce and sugar, and fatty food |
| CN103919181A (en) * | 2014-05-06 | 2014-07-16 | 泉州贝壳食品科技有限公司 | Shredded dried scallop sauce and preparation method thereof |
| CN104970400A (en) * | 2015-07-23 | 2015-10-14 | 福建省水产研究所 | Preparation method of delicious bangia atropurpurea dish |
| CN105580864A (en) * | 2015-12-25 | 2016-05-18 | 蒋娜 | Oyster-and-kelp short pie |
| CN105876495A (en) * | 2015-01-26 | 2016-08-24 | 谭攸恒 | Nutritious foods containing sea cucumber compositions as well as preparation method and application thereof |
| CN109601872A (en) * | 2019-02-02 | 2019-04-12 | 福建祥芮海洋生物科技有限公司 | A kind of oyster fillings and preparation method thereof being used to prepare bakery product |
-
2008
- 2008-11-15 CN CNA2008101601575A patent/CN101411518A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102413705A (en) * | 2009-05-29 | 2012-04-11 | 龟甲万株式会社 | Heated mixture of soy sauce and sugar, and fatty food |
| CN103919181A (en) * | 2014-05-06 | 2014-07-16 | 泉州贝壳食品科技有限公司 | Shredded dried scallop sauce and preparation method thereof |
| CN105876495A (en) * | 2015-01-26 | 2016-08-24 | 谭攸恒 | Nutritious foods containing sea cucumber compositions as well as preparation method and application thereof |
| CN104970400A (en) * | 2015-07-23 | 2015-10-14 | 福建省水产研究所 | Preparation method of delicious bangia atropurpurea dish |
| CN104970400B (en) * | 2015-07-23 | 2018-07-20 | 福建省水产研究所 | A kind of preparation method of deliciousness Bangiales |
| CN105580864A (en) * | 2015-12-25 | 2016-05-18 | 蒋娜 | Oyster-and-kelp short pie |
| CN109601872A (en) * | 2019-02-02 | 2019-04-12 | 福建祥芮海洋生物科技有限公司 | A kind of oyster fillings and preparation method thereof being used to prepare bakery product |
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Open date: 20090422 |