CN105192764A - Smoky instant oyster and processing method thereof - Google Patents
Smoky instant oyster and processing method thereof Download PDFInfo
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- CN105192764A CN105192764A CN201510704276.2A CN201510704276A CN105192764A CN 105192764 A CN105192764 A CN 105192764A CN 201510704276 A CN201510704276 A CN 201510704276A CN 105192764 A CN105192764 A CN 105192764A
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Abstract
The invention discloses a smoky flavoring processing method for instant oyster, and belongs to the technical field of seafood processing. The method comprises: taking fresh oyster as a raw material, opening the shell and fetching the meat, performing rinsing and boiling, and then performing liquid smoking, vacuum flavoring, microwave slight frying, vacuum packaging and sterilization. Because oyster possesses the characteristics of fishy smell, soft tissue, high water content and the like, tissue is easily damaged and flavoring is not easy during processing, and a conventional smoking method easily causes the problem that oyster meat shrinks because of nonuniform heat transfer and sensory quality is influenced and the like. The method employs microwave and vacuum means for promoting penetration of a smoking liquid, and solves the problems that oyster meat is difficult for liquid smoking, abdomen is easily broken during processing, water content is high, flavoring is difficult, flavoring processing time is long, processing is discontinuous and the like.
Description
Technical field
The invention belongs to marine products processing technical field, be specifically related to the instant oyster of a kind of smoke and processing method thereof.
Background technology
Oyster, also cry raw oyster, it is nutritious, is 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 ".Modern nutriology research shows, oyster contains a large amount of protein, amino acid, taurine, polysaccharide, trace element and vitamin etc., have the title of " ocean milk ".Current oyster ready-to-eat food is few, mainly because there is following problem in the processing of oyster: one, oyster has special taste, as failed effectively to cover after processing, still has a lot of consumer not accept; Two, in process by seasoning or boiling tasty, its length consuming time, and flavouring cannot uniformly penetrating in oyster, tasty efficiency is low; Three, traditional sootiness operation is more complicated, wayward, and cost of labor is high, and current fumersion adopts dipping, is unfavorable for infiltration and the attachment of smoke solution.
Sootiness oyster can prepared by " technical research of sootiness oyster can " that " application of HACCP in fumersion Pacific oyster can processing " that Zhu Lanlan delivers and Liao Dengyuan deliver is that the method adopting boiling to soak carries out sootiness, the method sootiness efficiency is low, length consuming time, simultaneously because the soft rotten phenomenon of oyster mouthfeel easily appears in high cooking." Processing Technology High-moisture Oyster research " that Yang Xianqing delivers and Chinese patent (application number: 200810219126.2) " a kind of processing method of instant foods of high-moisture oyster " has prepared half-dry type flavourings instant oyster, it adopts baking oven to toast seasoning oyster, energy consumption is large, time is long, not easily tasty, and due to the internal/external heating uneven easy organoleptic quality affecting oyster during baking in process; " development of instant oyster foods packed in carton containers " that Tao Jing delivers adopts dipping seasoning, and hot-working adopts boiling, easily cause tasty difficulty and hard cook cause brokenly tripe and mouthfeel soft rotten, easily there is fishy smell in oyster simultaneously.Chinese patent (application number: 201310513064.7) " preparation method of a seed oyster seasoned food " provides a kind of oyster flavouring method that can be instant, the method prepares oyster cannot long-term storage, is inconvenient to carry, is only suitable for eating raw; Chinese patent (application number: be 201310252595.5) raw material with dried oyster in " a kind of processing method of instant bamboo charcoal oyster ", carry out parcel fried, product is that black affects sense organ, cannot Direct Recognition oyster, and direct fried rear oil content is high, mouthfeel is greasy; Chinese patent (application number: 201210254021.7) " a kind of preparation method of instant oyster food ", after adopting oyster enzymolysis, freeze-dried powder and freeze-drying oyster mix, and need through rehydration before this product is edible, edible trouble, freeze-drying oyster is without seasoning, and in reconstitution process, tasty efficiency is low; " hurdle is on the impact of high-moisture instant oyster product fungistatic effect " that Chen Shengjun delivers and Chinese patent (application number: 200710009522.8) prepared half-dry type flavourings instant oyster in " a kind of sweet dried oyster had containing iodine tea flavour ", adopt dipping seasoning and the obtained oyster ready-to-eat food of baking, the tasty efficiency of the method is low, time is long, adopts baking easily owing to being heated unevenly to cause outside coking, contraction etc. to affect mouthfeel and exterior quality.
Summary of the invention
The object of the present invention is to provide the instant oyster of a kind of smoke and processing method thereof, to which solve in prior art sootiness easily burned and tasty difficulty, length consuming time, operate the problems such as discontinuous.
For achieving the above object, the present invention adopts following technical scheme:
The instant oyster of a kind of smoke, its processing method be with fresh oyster for raw material, open after shell gets meat, after rinsing, boiling, carry out that fumersion, vacuum are tasty, namely microwave slightly fried, vacuum packaging, sterilization obtain the instant oyster of described smoke.
Described rinsing be by mass concentration be 2% saline rinse 2 times.
Described boiling be by the oyster meat mass concentration of rinsed clean be 2.5% salt solution boiling 5 ~ 8min at 100 ~ 102 DEG C.
Described fumersion be by boiling after oyster meat microwave dehydration, then put into smoke solution and carry out twice microwave treatment;
The intensity of described microwave dehydration is 300 ~ 400W/kg, and vacuum is 0.07 ~ 0.09MkPa, removes the water of 40wt% ~ 50wt%;
The vacuum of described microwave treatment is 0.06 ~ 0.08MPa, and temperature is 45 ~ 55 DEG C, and the time of each process is 10 ~ 15min;
The weight ratio of smoke solution used and oyster meat is 2 ~ 4:1.
Described vacuum is tasty is carry out microwave dehydration after being spread in a single layer by the oyster meat of fumersion, then puts into baste and carries out microwave treatment; Repeat this operation once rear release of pressure, then oyster meat is carried out microwave dehydration;
The microwave intensity of described microwave dehydration is 300 ~ 400W/kg, and vacuum is 0.07 ~ 0.09MPa; Remove the water of 35wt% ~ 45wt% for the first time, second and third time removes the water of 30wt% ~ 40wt%;
The vacuum of described microwave treatment is 0.08 ~ 0.09MPa, and microwave intensity is 100 ~ 200W/kg, and temperature is 40 ~ 50 DEG C, and the processing time is 15 ~ 25min;
The weight ratio of each baste used and oyster meat is 2:0.5 ~ 1;
The raw material composition of described baste is counted by weight: oyster inspissated juice 60 ~ 80 parts, 2 ~ 5 parts, sugar, honey 1 ~ 2 part, cooking wine 1 ~ 2 part, 1 ~ 2 part, spiceleaf powder, anistree 0.5 ~ 2 part, 0.5 ~ 1.5 part, Chinese prickly ash, chilli powder 1 ~ 3 part, five-spice powder 1 ~ 3 part, 1 ~ 2 part, purple perilla juice, ginger juice 1 ~ 3 part, garlic leachate 1 ~ 3 part, 0.01 ~ 0.05 part, sootiness powder, 1 ~ 3 part, green onion juice, I+G0.5 ~ 1 part, light soy sauce 0.5 ~ 1 part;
Described oyster inspissated juice is the cooking liquor after collecting oyster boiling, and under 0.02 ~ 0.03MPa vacuum, carry out Vacuum Concentration, be 5% ~ 15% to solid content.
Described microwave is slightly fried is the fried 5 ~ 10min of microwave after oyster meat surface brush oil;
The weight ratio of its brush oil mass and oyster meat is 0.01 ~ 0.03:1.
the present invention has following remarkable advantage:
(1) the present invention adopts fumersion to increase the local flavor of oyster, covers oyster simultaneously and has special fishy smell, make instant oyster local flavor be easier to allow consumer accept, and add smoke solution in tasty process, can reduce oozing out of fumersion composition in tasty process;
(2) the present invention adopts microwave vacuum to carry out fumersion, tasty, and smoke solution and flavoring uniformly penetrating can be made in oyster meat, the more effective fishy smell covering oyster, microwave has bacteria reducing effect simultaneously;
(3) Oyster Tissue is soft, and water content is high, not easily tasty, and adopt microwave vacuum tasty, tasty speed is fast, and efficiency is high, consuming time short, can reduce cost of labor, makes operation can be continuous, is easy to realize industrialization.
Detailed description of the invention
Its processing method be with fresh oyster for raw material, open after shell gets meat, after rinsing, boiling, carry out that fumersion, vacuum are tasty, namely microwave slightly fried, vacuum packaging, sterilization obtain the instant oyster of described smoke.
The instant oyster of a kind of smoke, its processing method specifically comprises the steps:
1) open shell: fresh oyster gets meat after opening shell, reject broken tripe damage etc.;
2) rinsing: be the saline rinse 2 times of 2% by oyster meat mass concentration;
3) boiling: be salt solution boiling 5 ~ 8min at 100 ~ 102 DEG C of 2.5% by the oyster meat mass concentration of rinsed clean;
4) fumersion: by the oyster meat after boiling in microwave intensity be 300 ~ 400W/kg, vacuum is carry out microwave dehydration in the environment of 0.07 ~ 0.09MkPa, removes the water of 40wt% ~ 50wt%; Be that oyster meat is put into smoke solution and carried out microwave treatment by 2 ~ 4:1 by the weight ratio of smoke solution and oyster meat again, the vacuum of its microwave treatment is 0.06 ~ 0.08MPa, temperature is 45 ~ 55 DEG C, and the processing time is 10 ~ 15min, repeats microwave treatment once again after release of pressure by this condition;
5) vacuum is tasty: after the oyster meat of fumersion is spread in a single layer in microwave intensity be 300 ~ 400W/kg, vacuum is carry out microwave dehydration under the environment of 0.07 ~ 0.09MPa, remove the water of 35wt% ~ 45wt%, then be that oyster meat is put into baste microwave treatment 15 ~ 25min by 2:0.5 ~ 1 by the weight ratio of baste and oyster meat, its microwave intensity is 100 ~ 200W/kg, temperature is 40 ~ 50 DEG C, and vacuum is 0.08 ~ 0.09MPa; Again oyster meat is spread in a single layer afterwards, be 300 ~ 400W/kg in microwave intensity, vacuum is carry out microwave dehydration under the environment of 0.07 ~ 0.09MPa, remove the water of 30wt% ~ 40wt%, then be that oyster meat is put into baste microwave treatment 15 ~ 25min by 2:0.5 ~ 1 by the weight ratio of baste and oyster meat, its microwave intensity is 100 ~ 200W/kg, and temperature is 40 ~ 50 DEG C, vacuum is 0.08 ~ 0.09MPa, oyster meat microwave is removed the water of 30wt% ~ 40wt% after release of pressure again;
The raw material composition of described baste is counted by weight: oyster inspissated juice 60 ~ 80 parts, 2 ~ 5 parts, sugar, honey 1 ~ 2 part, cooking wine 1 ~ 2 part, 1 ~ 2 part, spiceleaf powder, anistree 0.5 ~ 2 part, 0.5 ~ 1.5 part, Chinese prickly ash, chilli powder 1 ~ 3 part, five-spice powder 1 ~ 3 part, 1 ~ 2 part, purple perilla juice, ginger juice 1 ~ 3 part, garlic leachate 1 ~ 3 part, 0.01 ~ 0.05 part, sootiness powder, 1 ~ 3 part, green onion juice, I+G0.5 ~ 1 part, light soy sauce 0.5 ~ 1 part;
Described oyster inspissated juice is the cooking liquor after collecting oyster boiling, and under 0.02 ~ 0.03MPa vacuum, carry out Vacuum Concentration, be 5% ~ 15% to solid content;
6) microwave is slightly fried: by the weight ratio of brush oil mass and oyster meat be 0.01 ~ 0.03:1 after oyster meat surface brush oil, the fried 5 ~ 10min of microwave;
7) oyster after processing is single carries out vacuum packaging, sterilization, storage.
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
embodiment 1
The instant oyster of a kind of smoke, its processing method specifically comprises the steps:
1) open shell: fresh oyster gets meat after opening shell, reject broken tripe damage etc.;
2) rinsing: be the saline rinse 2 times of 2% by oyster meat mass concentration;
3) boiling: be salt solution boiling 8min at 100 DEG C of 2.5% by the oyster meat mass concentration of rinsed clean;
4) fumersion: by the oyster meat after boiling in microwave intensity be 330W/kg, vacuum is carry out microwave dehydration in the environment of 0.08MkPa, removes the water of 45wt%; Be that oyster meat is put into smoke solution and carried out microwave treatment by 3.2:1 by the weight ratio of smoke solution and oyster meat again, the vacuum of its microwave treatment is 0.06MPa, and temperature is 55 DEG C, and the processing time is 15min, repeats microwave treatment once again after release of pressure by this condition;
5) vacuum is tasty: after the oyster meat of fumersion is spread in a single layer in microwave intensity be 400W/kg, vacuum is carry out microwave dehydration under the environment of 0.07MPa, remove the water of 42wt%, then be that oyster meat is put into baste microwave treatment 15min by 2:1 by the weight ratio of baste and oyster meat, its microwave intensity is 200W/kg, temperature is 45 DEG C, and vacuum is 0.08MPa; Again oyster meat is spread in a single layer afterwards, be 400W/kg in microwave intensity, vacuum is carry out microwave dehydration under the environment of 0.08MPa, remove the water of 35wt%, then be that oyster meat is put into baste microwave treatment 20min by 2:1 by the weight ratio of baste and oyster meat, its microwave intensity is 160W/kg, and temperature is 40 DEG C, vacuum is 0.08MPa, oyster meat microwave is removed the water of 35wt% after release of pressure again;
The raw material composition of described baste is counted by weight: oyster inspissated juice 60 parts, 2 parts, sugar, honey 1 part, cooking wine 1 part, 1 part, spiceleaf powder, anistree 1 part, 1.5 parts, Chinese prickly ash, chilli powder 1 part, five-spice powder 1 part, 1 part, purple perilla juice, ginger juice 1 part, garlic leachate 1 part, 0.03 part, sootiness powder, 2 parts, green onion juice, I+G0.8 part, light soy sauce 0.7 part;
Described oyster inspissated juice is the cooking liquor after collecting oyster boiling, and under 0.02MPa vacuum, carry out Vacuum Concentration, be 15% to solid content;
6) microwave is slightly fried: by the weight ratio of brush oil mass and oyster meat be 0.02:1 after oyster meat surface brush oil, the fried 8min of microwave;
7) oyster after processing is single carries out vacuum packaging, sterilization, storage.
embodiment 2
The instant oyster of a kind of smoke, its processing method specifically comprises the steps:
1) open shell: fresh oyster gets meat after opening shell, reject broken tripe damage etc.;
2) rinsing: be the saline rinse 2 times of 2% by oyster meat mass concentration;
3) boiling: be salt solution boiling 6min at 101 DEG C of 2.5% by the oyster meat mass concentration of rinsed clean;
4) fumersion: by the oyster meat after boiling in microwave intensity be 300W/kg, vacuum is carry out microwave dehydration in the environment of 0.09MkPa, removes the water of 40wt%; Be that oyster meat is put into smoke solution and carried out microwave treatment by 4:1 by the weight ratio of smoke solution and oyster meat again, the vacuum of its microwave treatment is 0.08MPa, and temperature is 50 DEG C, and the processing time is 10min, repeats microwave treatment once again after release of pressure by this condition;
5) vacuum is tasty: after the oyster meat of fumersion is spread in a single layer in microwave intensity be 350W/kg, vacuum is carry out microwave dehydration under the environment of 0.08MPa, remove the water of 45wt%, then be that oyster meat is put into baste microwave treatment 18min by 2:0.7 by the weight ratio of baste and oyster meat, its microwave intensity is 220W/kg, temperature is 40 DEG C, and vacuum is 0.09MPa; Again oyster meat is spread in a single layer afterwards, be 350W/kg in microwave intensity, vacuum is carry out microwave dehydration under the environment of 0.09MPa, remove the water of 40wt%, then be that oyster meat is put into baste microwave treatment 25min by 2:0.7 by the weight ratio of baste and oyster meat, its microwave intensity is 200W/kg, and temperature is 45 DEG C, vacuum is 0.08MPa, oyster meat microwave is removed the water of 40wt% after release of pressure again;
The raw material composition of described baste is counted by weight: oyster inspissated juice 73 parts, 3.3 parts, sugar, honey 1.5 parts, cooking wine 1.4 parts, 1.7 parts, spiceleaf powder, anistree 0.5 part, 0.7 part, Chinese prickly ash, chilli powder 2 parts, five-spice powder 2 parts, 1.7 parts, purple perilla juice, ginger juice 1.8 parts, garlic leachate 1.6 parts, 0.05 part, sootiness powder, 1 part, green onion juice, I+G1 part, light soy sauce 1 part;
Described oyster inspissated juice is the cooking liquor after collecting oyster boiling, and under 0.02MPa vacuum, carry out Vacuum Concentration, be 10% to solid content;
6) microwave is slightly fried: by the weight ratio of brush oil mass and oyster meat be 0.03:1 after oyster meat surface brush oil, the fried 5min of microwave;
7) oyster after processing is single carries out vacuum packaging, sterilization, storage.
embodiment 3
The instant oyster of a kind of smoke, its processing method specifically comprises the steps:
1) open shell: fresh oyster gets meat after opening shell, reject broken tripe damage etc.;
2) rinsing: be the saline rinse 2 times of 2% by oyster meat mass concentration;
3) boiling: be salt solution boiling 5min at 102 DEG C of 2.5% by the oyster meat mass concentration of rinsed clean;
4) fumersion: by the oyster meat after boiling in microwave intensity be 400W/kg, vacuum is carry out microwave dehydration in the environment of 0.07MkPa, removes the water of 50wt%; Be that oyster meat is put into smoke solution and carried out microwave treatment by 2:1 by the weight ratio of smoke solution and oyster meat again, the vacuum of its microwave treatment is 0.07MPa, and temperature is 45 DEG C, and the processing time is 13min, repeats microwave treatment once again after release of pressure by this condition;
5) vacuum is tasty: after the oyster meat of fumersion is spread in a single layer in microwave intensity be 300W/kg, vacuum is carry out microwave dehydration under the environment of 0.09MPa, remove the water of 35wt%, then be that oyster meat is put into baste microwave treatment 25min by 2:0.5 by the weight ratio of baste and oyster meat, its microwave intensity is 100W/kg, temperature is 50 DEG C, and vacuum is 0.08MPa; Again oyster meat is spread in a single layer afterwards, be 300W/kg in microwave intensity, vacuum is carry out microwave dehydration under the environment of 0.07MPa, remove the water of 30wt%, then be that oyster meat is put into baste microwave treatment 15min by 2:0.5 by the weight ratio of baste and oyster meat, its microwave intensity is 100W/kg, and temperature is 50 DEG C, vacuum is 0.09MPa, oyster meat microwave is removed the water of 30wt% after release of pressure again;
The raw material composition of described baste is counted by weight: oyster inspissated juice 80 parts, 5 parts, sugar, honey 2 parts, cooking wine 2 parts, 2 parts, spiceleaf powder, anistree 2 parts, 0.5 part, Chinese prickly ash, chilli powder 3 parts, five-spice powder 3 parts, 2 parts, purple perilla juice, ginger juice 3 parts, garlic leachate 3 parts, 0.01 part, sootiness powder, 3 parts, green onion juice, I+G0.5 part, light soy sauce 0.5 part;
Described oyster inspissated juice is the cooking liquor after collecting oyster boiling, and under 0.03MPa vacuum, carry out Vacuum Concentration, be 5% to solid content;
6) microwave is slightly fried: by the weight ratio of brush oil mass and oyster meat be 0.01:1 after oyster meat surface brush oil, the fried 10min of microwave;
7) oyster after processing is single carries out vacuum packaging, sterilization, storage.
Soft for Oyster Tissue, water content is high, not easily tasty feature, and this method adopts microwave vacuum to promote the penetrating of smoke solution and flavoring, tasty, the local flavor of oyster can be increased, and the broken tripe that secondary damage in processing causes can be reduced, cover the special fishy smell that oyster has, and this processing method efficiency is high simultaneously, consuming time short, can cost of labor be reduced, make operation can be continuous, be easy to realize industrialization.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. a processing method for the instant oyster of smoke, is characterized in that: with fresh oyster for raw material, opens after shell gets meat, carries out that fumersion, vacuum are tasty, namely microwave slightly fried, vacuum packaging, sterilization obtain the instant oyster of described smoke after rinsing, boiling.
2. the processing method of the instant oyster of smoke according to claim 1, is characterized in that: described rinsing be by mass concentration be 2% saline rinse 2 times.
3. the processing method of the instant oyster of smoke according to claim 1, is characterized in that: described boiling be by the oyster meat mass concentration of rinsed clean be 2.5% salt solution boiling 5 ~ 8min at 100 ~ 102 DEG C.
4. the processing method of the instant oyster of smoke according to claim 1, is characterized in that: described fumersion be by boiling after oyster meat microwave dehydration, then put into smoke solution and carry out twice microwave treatment;
The intensity of described microwave dehydration is 300 ~ 400W/kg, and vacuum is 0.07 ~ 0.09MkPa, removes the water of 40wt% ~ 50wt%;
The vacuum of described microwave treatment is 0.06 ~ 0.08MPa, and temperature is 45 ~ 55 DEG C, and the time of each process is 10 ~ 15min;
The weight ratio of smoke solution used and oyster meat is 2 ~ 4:1.
5. the processing method of the instant oyster of smoke according to claim 1, is characterized in that: described vacuum is tasty is carry out microwave dehydration after being spread in a single layer by the oyster meat of fumersion, then puts into baste and carries out microwave treatment; Repeat this operation once rear release of pressure, then oyster meat is carried out microwave dehydration;
The microwave intensity of described microwave dehydration is 300 ~ 400W/kg, and vacuum is 0.07 ~ 0.09MPa; Remove the water of 35wt% ~ 45wt% for the first time, second and third time removes the water of 30wt% ~ 40wt%;
The vacuum of described microwave treatment is 0.08 ~ 0.09MPa, and microwave intensity is 100 ~ 200W/kg, and temperature is 40 ~ 50 DEG C, and the processing time is 15 ~ 25min;
The weight ratio of each baste used and oyster meat is 2:0.5 ~ 1;
The raw material composition of described baste is counted by weight: oyster inspissated juice 60 ~ 80 parts, 2 ~ 5 parts, sugar, honey 1 ~ 2 part, cooking wine 1 ~ 2 part, 1 ~ 2 part, spiceleaf powder, anistree 0.5 ~ 2 part, 0.5 ~ 1.5 part, Chinese prickly ash, chilli powder 1 ~ 3 part, five-spice powder 1 ~ 3 part, 1 ~ 2 part, purple perilla juice, ginger juice 1 ~ 3 part, garlic leachate 1 ~ 3 part, 0.01 ~ 0.05 part, sootiness powder, 1 ~ 3 part, green onion juice, I+G0.5 ~ 1 part, light soy sauce 0.5 ~ 1 part;
Described oyster inspissated juice is the cooking liquor after collecting oyster boiling, and under 0.02 ~ 0.03MPa vacuum, carry out Vacuum Concentration, be 5% ~ 15% to solid content.
6. the processing method of the instant oyster of smoke according to claim 1, is characterized in that: described microwave is slightly fried is the fried 5 ~ 10min of microwave after oyster meat surface brush oil;
The weight ratio of its brush oil mass and oyster meat is 0.01 ~ 0.03:1.
7. the processing method instant oyster of smoke of preparing as claimed in claim 1.
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| CN105767951A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Preparation method of instant smoked yesso scallop |
| CN107751853A (en) * | 2017-11-21 | 2018-03-06 | 成都新柯力化工科技有限公司 | A kind of processing method of instant salmon |
| CN107960619A (en) * | 2017-12-06 | 2018-04-27 | 成都新柯力化工科技有限公司 | A kind of processing method of scallop food |
| CN112641092A (en) * | 2020-12-21 | 2021-04-13 | 广州城市职业学院 | Oyster food and preparation method thereof |
| CN113180208A (en) * | 2021-03-24 | 2021-07-30 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
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| CN103393160A (en) * | 2013-06-24 | 2013-11-20 | 福建久安水产有限公司 | Processing method of instant bamboo charcoal oyster |
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| CN105767951A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Preparation method of instant smoked yesso scallop |
| CN107751853A (en) * | 2017-11-21 | 2018-03-06 | 成都新柯力化工科技有限公司 | A kind of processing method of instant salmon |
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| CN113180208A (en) * | 2021-03-24 | 2021-07-30 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
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| CN105192764B (en) | 2018-12-25 |
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