CN104544317A - Preparation method of oyster seasoning food - Google Patents
Preparation method of oyster seasoning food Download PDFInfo
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- CN104544317A CN104544317A CN201310513064.7A CN201310513064A CN104544317A CN 104544317 A CN104544317 A CN 104544317A CN 201310513064 A CN201310513064 A CN 201310513064A CN 104544317 A CN104544317 A CN 104544317A
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Abstract
The invention relates to a preparation method of an oyster seasoning food, namely an oyster sauce. The preparation method comprises the following steps: (1) salting: taking oysters out of oyster shells, firstly washing, then salting, adding 5-20% of common salt, uniformly stirring and then standing; (2) making a seasoning sauce: adding the following seasoning materials by taking 1000g of the oysters which are salted and then subjected to water control till no water drops as reference: 20g-80g of chili powder, 3g-30g of monosodium glutamate, 20g-50g of white granulated sugar, 5g-200g of garlic powder, 20g-100g of ginger powder, 50g-300g of maltose syrup, 5g-50g of fish sauce and 0.2-0.5g of garlic meal; and adding the seasoning sauce manufactured by mixing the seasoning materials according to the proportion into 1000g of the oysters which are salted and then subjected to water control till no water drops, and uniformly stirring to obtain a finished product. The oyster seasoning food prepared by the preparation method provided by the invention has the benefits of unique taste, rich nutrients and attractive color.
Description
Technical field
The present invention relates to seasoned food, the preparation method of a seed oyster seasoned food specifically-oyster pool loud, high-pitched sound youngster.
Background technology
Oyster, also cries raw oyster.Be traditional invigorant, record according to Compendium of Material Medica: " raw oyster, controls deficient, establishing-Yang, removing toxic substances, mends men and women's qi and blood, makes skin delicate, health care labor ".Main component glycogen can supplement rapidly and regain one's strength, and can improve body immunity.Oyster is nutritious; high protein and low fat; 8 seed amino acids containing needed by human, also have glycogen, taurine, the sweet acid of paddy Guang, vitamin A, vitamin B1, vitamin B2, vitamin D, vitamin E, fucose and copper, zinc, manganese, barium, phosphorus, calcium, magnesium, aluminium, iron oxide and organic matter.The height of zinc content, can be the hat of food.Containing the distinctive various active material of marine organisms and several amino acids in oyster.The using method of oyster is multifarious, wherein eats raw and can preserve the original nutritional labeling of oyster.But the distinctive taste of oyster a lot of people cannot accept.Through the stirring of salt marsh and special flavouring, both kept the nutrition of oyster, and made again oyster tastier.
Summary of the invention
The present invention is exactly for the problems referred to above, provides the preparation method of a seed oyster seasoned food.
For achieving the above object, the technical solution used in the present invention is:
One seed oyster seasoned food: the preparation method of oyster pool loud, high-pitched sound youngster,
(1) salt marsh
First shell clean by fresh oyster, carry out salt marsh after the removal of impurity, the addition of salt is the 5%-20% of oyster gross mass, after stirring, leaves standstill 1 ~ 10 hour;
(2) tartar sauce makes
To control water after 1000g salt marsh to the oyster of no longer dripping, the addition of flavoring is: paprika 20 grams ~ 80 grams, monosodium glutamate 3 grams ~ 30 grams, white granulated sugar: 20 grams ~ 50 grams, 5 grams ~ 200 grams, garlic end, bruised ginger 20 grams ~ 100 grams, malt syrup 50 grams ~ 300 grams, fish sauce 5 grams ~ 50 grams, 0.2 ~ 0.5 gram, garlic powder; Controlling after the tartar sauce made after the flavoring for mixture of aforementioned proportion is added 1000g salt marsh in water to the oyster of no longer dripping stirs gets product.
Garlic powder and raw garlic end use simultaneously, more can ensure the taste of garlic, and the peculiar smell removing oyster plays a role.
Syrup and white granulated sugar use simultaneously, both improve pol, make again product have toughness.
Described oyster gross mass is the oyster dry weight that after washing, control water extremely no longer drips.
The quality of the oyster after described salt marsh is through controlling the quality of water to the oyster of no longer dripping.
Flavoring described in step (2) can (namely be divided into more than 2 batches to add respectively) in batches and adds in oyster, stirs.
Garlic end described in step (2) is for being ground into 10 ~ 15 object garlic ends, and described bruised ginger is for being ground into 10 ~ 15 object bruised gingers.
Beneficial effect of the present invention:
1, special taste: selected flavoring, under the prerequisite not having influence on the delicious flavour of oyster, eliminates more emphatically the original peculiar smell of oyster, through salting process, more smooth than fresh oyster meat, makes it more tasty, to the different mouthfeel of people.
2, nutritious: this product does not contain any artificial color, anticorrisive agent, genus is pollution-free, non-harmful ecosystem pollution-free food.Multiple proteins, multivitamin, the amino acid of oyster itself containing needed by human body, Yi Jixin, calcium, the trace elements such as phosphorus, can fully absorb these nutritional labelings, and the present invention are without heating, substantially saves original nutritional labeling of oyster after edible.
3, attractive color: product of the present invention is through tartar sauce seasoning, and on the milky basis of fresh gloss ensureing oyster, and the red color of paprika is arranged in pairs or groups, and makes product colour dark red vivid, makes us appetite and open greatly.
Detailed description of the invention
Embodiment 1
Curing process:
First shelled by oyster fresh for 1000g to clean and choose impurity, control water 1 is little of no longer dripping, and with salt 200 grams of salt marsh 10 hours, and then it was little of no longer dripping to control water 1.
Tartar sauce manufacturing process:
Paprika 50 grams, bruised ginger 20 grams, white granulated sugar 30g, malt syrup 100 grams, 20 grams, garlic end, fish sauce 10 grams, monosodium glutamate 3 grams, 0.2 gram, garlic powder (Garlic powder, i.e. dehydrated garlic powder) are mixed and make tartar sauce.Described garlic end is for being ground into 10 object garlic ends (uncooked garlic do not dewatered shreds, grinds grind up powder, is exactly garlic end), and described bruised ginger is for being ground into 10 object bruised gingers (ginger do not dewatered shreds, grinds grind up powder, is exactly bruised ginger);
The manufacturing process of finished product:
The oyster controlling water for subsequent use after the tartar sauce prepared is added 1000g salt marsh stirs, and is finished product, stores after packaging at 0 DEG C of--10 DEG C of temperature.
Product of the present invention to be opened after packaging namely direct-edible or as flavouring application, product colour is dark red vivid, nutritious, and the fresh perfume (or spice) of mouthfeel is good.
In the every 100 grams of finished products of the product made, energy reaches 207 kilojoules, 7.5 grams, protein, 2.9 grams, fat, 37 grams, carbohydrate, 1008 milligrams, sodium.
The nutrient reference value of every 100 grams of produced product is: energy 3%, protein 13%, fat 5%, carbohydrate 12%, sodium 50%.
Embodiment 2
Difference from Example 1 is:
The addition of salt is 5% of oyster gross mass, after stirring, leaves standstill 8 hours; Described oyster gross mass is the extra large oyster dry weight that after washing, control water extremely no longer drips.In the oyster after salt marsh, add the soft white sugar of the oyster quality 25% after accounting for salt marsh, after stirring, leave standstill 8 hours;
The making of tartar sauce, wherein the addition of flavoring is: paprika 80 grams, monosodium glutamate 3 grams, white granulated sugar: 20 grams, 10 grams, garlic end, bruised ginger 20 grams, malt syrup 50 grams, fish sauce 50 grams, 0.2 gram, garlic powder; Controlling after mixed for aforementioned proportion tartar sauce is added 1000g sugaring in water to the oyster of no longer dripping stirs gets product.
Claims (5)
1. the preparation method of a seed oyster seasoned food, is characterized in that:
(1) salt marsh
Taken out from shell by fresh oyster, clean, carry out salt marsh after the removal of impurity, salt addition is the 5%-20% of sea hare gross mass, after stirring, leaves standstill 1 ~ 10 hour;
(2) tartar sauce makes
To control water after 1000g salt marsh to the extra large oyster of no longer dripping, the addition of flavoring is: paprika 20 grams ~ 80 grams, monosodium glutamate 3 grams ~ 30 grams, white granulated sugar: 20 grams ~ 50 grams, 5 grams ~ 200 grams, garlic end, bruised ginger 20 grams ~ 100 grams, malt syrup 50 grams ~ 300 grams, fish sauce 5 grams ~ 50 grams, 0.2 ~ 0.5 gram, garlic powder; Controlling after the tartar sauce made after the flavoring for mixture of aforementioned proportion is added 1000g salt marsh in water to the oyster of no longer dripping stirs gets product.
2. by the preparation method of oyster seasoned food in claim 1, it is characterized in that: described oyster gross mass is the oyster dry weight that after washing, control water extremely no longer drips.
3. by the preparation method of oyster seasoned food in claim 1, it is characterized in that: the quality of the extra large oyster after described salt marsh is through controlling the quality of water to the oyster of no longer dripping.
4., by the preparation method of oyster seasoned food in claim 1, it is characterized in that: the flavoring described in step (2) can add in oyster in batches, stirs.
5. by the preparation method of oyster seasoned food in claim 1, it is characterized in that: the garlic end described in step (2) is for being ground into 10 ~ 15 object garlic ends, and described bruised ginger is for being ground into 10 ~ 15 object bruised gingers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310513064.7A CN104544317A (en) | 2013-10-24 | 2013-10-24 | Preparation method of oyster seasoning food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310513064.7A CN104544317A (en) | 2013-10-24 | 2013-10-24 | Preparation method of oyster seasoning food |
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| Publication Number | Publication Date |
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| CN104544317A true CN104544317A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310513064.7A Pending CN104544317A (en) | 2013-10-24 | 2013-10-24 | Preparation method of oyster seasoning food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192764A (en) * | 2015-10-27 | 2015-12-30 | 厦门海洋职业技术学院 | Smoky instant oyster and processing method thereof |
| CN105211953A (en) * | 2015-10-27 | 2016-01-06 | 厦门海洋职业技术学院 | The processing method of one seed oyster leisure food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543869A (en) * | 2003-11-25 | 2004-11-10 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101558862A (en) * | 2008-04-17 | 2009-10-21 | 新疆中亚食品研发中心(有限公司) | Seasoning chili sauce |
| CN102948824A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant seasoning scallop |
-
2013
- 2013-10-24 CN CN201310513064.7A patent/CN104544317A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543869A (en) * | 2003-11-25 | 2004-11-10 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| CN101558862A (en) * | 2008-04-17 | 2009-10-21 | 新疆中亚食品研发中心(有限公司) | Seasoning chili sauce |
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN102948824A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant seasoning scallop |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《美食美容铺 凉拌小铺》", 30 April 2012, 湖南美术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192764A (en) * | 2015-10-27 | 2015-12-30 | 厦门海洋职业技术学院 | Smoky instant oyster and processing method thereof |
| CN105211953A (en) * | 2015-10-27 | 2016-01-06 | 厦门海洋职业技术学院 | The processing method of one seed oyster leisure food |
| CN105211953B (en) * | 2015-10-27 | 2018-12-04 | 厦门海洋职业技术学院 | The processing method of one seed oyster snack food |
| CN105192764B (en) * | 2015-10-27 | 2018-12-25 | 厦门海洋职业技术学院 | A kind of instant oyster of smoke and its processing method |
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Application publication date: 20150429 |