CN105192764B - A kind of instant oyster of smoke and its processing method - Google Patents
A kind of instant oyster of smoke and its processing method Download PDFInfo
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- CN105192764B CN105192764B CN201510704276.2A CN201510704276A CN105192764B CN 105192764 B CN105192764 B CN 105192764B CN 201510704276 A CN201510704276 A CN 201510704276A CN 105192764 B CN105192764 B CN 105192764B
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Abstract
The invention discloses a kind of instant oyster sootiness to season processing method, belongs to marine products processing technical field.It is opened after shell takes meat using fresh oyster as raw material, and to carry out that liquid is smoked, vacuum is tasty, microwave is slight after rinsing, boiling fried, is vacuum-packed, sterilizes up to the instant oyster of the smoke.Since oyster has the characteristics that fishy smell, tissue is soft, water content is high, make to be easy to cause tissue damaged in its processing, it is not easy tasty, and due to the problems such as unevenly oyster meat being easily caused to shrink and influencing organoleptic quality of conducting heat in traditional sootiness, this method promotes penetrating for smoke solution using microwave vacuum, solves the smoked hardly possible of oyster meat liquid, is easy broken tripe in processing, the high tasty difficult and tasty long processing time of moisture, processes the problems such as discontinuous.
Description
Technical field
The invention belongs to marine products processing technical fields, and in particular to a kind of instant oyster of smoke and its processing method.
Background technique
Oyster also cries raw oyster, full of nutrition, is traditional invigorant.Record according to Compendium of Material Medica: " raw oyster, controls void
Men and women's qi and blood is mended in damage, establishing-Yang, removing toxic substances, enables skin delicate, health care labor ".Modern nutriology is studies have shown that oyster contains largely
Protein, amino acid, taurine, polysaccharide, microelement and vitamin etc. are known as the title of " ocean milk ".Oyster is instant at present
Food is few, is primarily due in the processing of oyster have the following problems: one, oyster has special taste, such as fails after processing
It effectively covers, still has many consumers that cannot receive；Two, tasty by seasoning or cooking in process, time-consuming, and
Flavouring can not uniformly penetrating into oyster, tasty low efficiency；Three, traditional sootiness process is more complex, is difficult to control, cost of labor
Height, and current liquid is smoked using dipping, is unfavorable for the infiltration and attachment of smoke solution.
" the cigarette that " application that HACCP is smoked in Pacific oyster can processing in liquid " and Liao Dengyuan that Zhu Lanlan is delivered are delivered
The technical research of smoked oyster can " the sootiness oyster can of preparation is to carry out sootiness, this method cigarette using the method that boiling is impregnated
Smoked low efficiency, time-consuming, simultaneously because high cooking is easy to appear the soft rotten phenomenon of oyster mouthfeel.Yang Xianqing is delivered " high
The half-dried oyster production technology research of moisture " and a kind of Chinese patent (application number: 200810219126.2) " high-moisture oyster
The processing method of ready-to-eat food " is prepared for half-dry type flavourings instant oyster, and baking oven is used to toast seasoning oyster, and energy consumption is high, when
Between it is long, be not easy it is tasty, and in process due to baking when internal/external heating unevenly be easy influence oyster organoleptic quality；Tao Jing
" development of instant oyster foods packed in carton containers " delivered uses boiling using seasoning, hot-working is impregnated, and it is tasty difficult and excessive to be easy to cause
Boiling causes brokenly tripe and mouthfeel soft rotten, while oyster is easy that there are fishy smell.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, and this method preparation oyster can not grow
Term storage, it has not been convenient to carry, be only suitable for eating raw；A kind of Chinese patent (application number: 201310252595.5) " instant bamboo charcoal oyster
Processing method " in using dried oyster as raw material, carry out that package is fried, and product is that black influences sense organ, can not Direct Recognition oyster,
And directly oil content is high after frying, mouthfeel is greasy；(application number: 201210254021.7) " seed oyster facilitates food to Chinese patent
The preparation method of product ", freeze-dried powder and freeze-drying oyster mixing, need before the product is edible by rehydration, food after being digested using oyster
With trouble, oyster is lyophilized without seasoning, tasty low efficiency in reconstitution process；Chen Shengjun deliver " hurdle is instant to high-moisture
The influence of oyster product fungistatic effect " and Chinese patent (application number: 200710009522.8) " a kind of sweet with the tea flavour containing iodine
It is prepared for half-dry type flavourings instant oyster in sweet tea dried oyster ", obtained oyster ready-to-eat food, this method are seasoned and toasted using dipping
Tasty low efficiency, the time is long, is easy that external coking, contraction etc. is caused to influence mouthfeel and appearance since uneven heating is even using baking
Quality.
Summary of the invention
The purpose of the present invention is to provide a kind of instant oyster of smoke and its processing methods, and which solve in the prior art
The problems such as sootiness is easily burned and tasty difficult, time-consuming, operation is discontinuous.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of instant oyster of smoke, processing method are to open after shell takes meat using fresh oyster as raw material, rinsed, steamed
Frying that progress liquid is smoked after boiling, vacuum is tasty, microwave is slight is vacuum-packed, sterilizes up to the instant oyster of the smoke.
The rinsing is with saline rinse 2 times that mass concentration is 2%.
The boiling be by the meat mass concentration of the oyster of rinsed clean be 2.5% salt water at 100 ~ 102 DEG C boiling 5 ~
8min。
It is to place into and carry out microwave treatment twice in smoke solution the oyster meat microwave dehydration after boiling that the liquid is smoked；
The intensity of the microwave dehydration is 300 ~ 400W/kg, and vacuum degree is 0.07 ~ 0.09MkPa, removes 40wt% ~ 50wt%
Water；
The vacuum degree of the microwave treatment be 0.06 ~ 0.08MPa, temperature be 45 ~ 55 DEG C, the time per treatment be 10 ~
15min；
The weight ratio of smoke solution and oyster meat used is 2 ~ 4:1.
It is to carry out microwave dehydration after the oyster meat for smoking liquid is spread in a single layer that the vacuum is tasty, be then placed in baste into
Row microwave treatment；The operation once rear discharge is repeated, then oyster meat is subjected to microwave dehydration；
The microwave intensity of the microwave dehydration is 300 ~ 400W/kg, and vacuum degree is 0.07 ~ 0.09MPa；It removes for the first time
The water of 35wt% ~ 45wt%, the water of second and third removing 30wt% ~ 40wt%；
The vacuum degree of the microwave treatment is 0.08 ~ 0.09MPa, and microwave intensity is 100 ~ 200W/kg, and temperature is 40 ~ 50
DEG C, the processing time is 15 ~ 25min；
The weight ratio of baste and oyster meat used is 2:0.5 ~ 1 every time；
The raw material composition of the baste is by weight are as follows: and 60 ~ 80 parts of oyster inspissated juice, 2 ~ 5 parts of sugar, honey 1 ~ 2
Part, it is 1 ~ 2 part of cooking wine, 1 ~ 2 part of spiceleaf powder, 0.5 ~ 2 part octagonal, it is 0.5 ~ 1.5 part of Chinese prickly ash, 1 ~ 3 part of chilli powder, 1 ~ 3 part of five-spice powder, purple
1 ~ 2 part of juice of Soviet Union, 1 ~ 3 part of ginger juice, 1 ~ 3 part of garlic leachate, 0.01 ~ 0.05 part of sootiness powder, 1 ~ 3 part of green onion juice, 0.5 ~ 1 part of I+G,
0.5 ~ 1 part of light soy sauce；
The oyster inspissated juice is the cooking liquor collected after oyster boiling, and vacuum is carried out under 0.02 ~ 0.03MPa vacuum degree
Concentration, until solid content is 5% ~ 15%.
The slight frying of microwave is 5 ~ 10min of microwave frying after the brush oil of oyster meat surface；
Its brush oil mass and the weight ratio of oyster meat are 0.01 ~ 0.03:1.
The present invention has following remarkable advantage:
(1) present invention is using the smoked flavor for increasing oyster of liquid, while covering oyster with special fishy smell, makes instant oyster
Flavor is easier to that consumer is allowed to receive, and smoke solution is added during tasty, can reduce the infiltration that tasty liquid in the process smokes ingredient
Out；
(2) present invention is smoked, tasty using microwave vacuum progress liquid, and smoke solution and seasoning uniformly penetrating can be made to oyster
In meat, the fishy smell of oyster is more effectively covered, while microwave has bacteria reducing effect；
(3) Oyster Tissue is soft, and water content is high, is not easy tasty, and tasty using microwave vacuum, tasty speed is fast, high-efficient,
It is time-consuming short, cost of labor can be reduced, makes operation can be continuous, it is easy to accomplish industrialization.
Specific embodiment
Its processing method is opened after shell takes meat using fresh oyster as raw material, carries out that liquid is smoked, vacuum enters after rinsing, boiling
Frying that taste, microwave are slight is vacuum-packed, sterilizes up to the instant oyster of the smoke.
A kind of instant oyster of smoke, processing method specifically comprise the following steps:
1) open shell: fresh oyster takes meat after opening shell, rejects broken tripe damage etc.；
2) it rinses: by saline rinse 2 times that the meat mass concentration of oyster is 2%；
3) boiling: by the meat mass concentration of the oyster of rinsed clean be 2.5% salt water at 100 ~ 102 DEG C boiling 5 ~
8min；
4) liquid is smoked: by the oyster meat after boiling in microwave intensity is 300 ~ 400W/kg, vacuum degree is 0.07 ~ 0.09MkPa
Environment in carry out microwave dehydration, remove the water of 40wt% ~ 50wt%；Pressing the weight ratio of smoke solution and oyster meat again will for 2 ~ 4:1
Oyster meat, which is put into smoke solution, carries out microwave treatment, and the vacuum degree of microwave treatment is 0.06 ~ 0.08MPa, and temperature is 45 ~ 55
DEG C, the processing time is 10 ~ 15min, and it is primary to repeat microwave treatment by the condition again after discharge；
5) vacuum is tasty: in microwave intensity being 300 ~ 400W/kg after the oyster meat that liquid is smoked is spread in a single layer, vacuum degree is
Microwave dehydration is carried out in the environment of 0.07 ~ 0.09MPa, removes the water of 35wt% ~ 45wt%, then presses the weight of baste and oyster meat
Oyster meat is put into 15 ~ 25min of microwave treatment in baste than being 2:0.5 ~ 1 by amount, and microwave intensity is 100 ~ 200W/kg, temperature
Degree is 40 ~ 50 DEG C, and vacuum degree is 0.08 ~ 0.09MPa；Oyster meat is spread in a single layer again later, in microwave intensity be 300 ~ 400W/
Kg, vacuum degree carry out microwave dehydration in the environment of being 0.07 ~ 0.09MPa, remove the water of 30wt% ~ 40wt%, then press baste
Oyster meat is put into 15 ~ 25min of microwave treatment in baste, microwave intensity 100 for 2:0.5 ~ 1 with the weight ratio of oyster meat
~ 200W/kg, temperature are 40 ~ 50 DEG C, and vacuum degree is 0.08 ~ 0.09MPa, after discharge again by oyster meat microwave remove 30wt% ~
The water of 40wt%；
The raw material composition of the baste is by weight are as follows: and 60 ~ 80 parts of oyster inspissated juice, 2 ~ 5 parts of sugar, honey 1 ~ 2
Part, it is 1 ~ 2 part of cooking wine, 1 ~ 2 part of spiceleaf powder, 0.5 ~ 2 part octagonal, it is 0.5 ~ 1.5 part of Chinese prickly ash, 1 ~ 3 part of chilli powder, 1 ~ 3 part of five-spice powder, purple
1 ~ 2 part of juice of Soviet Union, 1 ~ 3 part of ginger juice, 1 ~ 3 part of garlic leachate, 0.01 ~ 0.05 part of sootiness powder, 1 ~ 3 part of green onion juice, 0.5 ~ 1 part of I+G,
0.5 ~ 1 part of light soy sauce；
The oyster inspissated juice is the cooking liquor collected after oyster boiling, and vacuum is carried out under 0.02 ~ 0.03MPa vacuum degree
Concentration, until solid content is 5% ~ 15%；
6) microwave is slightly fried: being 0.01 ~ 0.03:1 in oyster meat surface brush oil by brush oil mass and the weight ratio of oyster meat
Afterwards, 5 ~ 10min of microwave frying；
7) oyster after processing individually is vacuum-packed, is sterilized, is stored.
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Embodiment 1
A kind of instant oyster of smoke, processing method specifically comprise the following steps:
1) open shell: fresh oyster takes meat after opening shell, rejects broken tripe damage etc.；
2) it rinses: by saline rinse 2 times that the meat mass concentration of oyster is 2%；
3) boiling: by the meat mass concentration of the oyster of rinsed clean be 2.5% salt water at 100 DEG C boiling 8min；
4) liquid is smoked: by the oyster meat after boiling in the environment that microwave intensity is 330W/kg, vacuum degree is 0.08MkPa into
Row microwave dehydration removes the water of 45wt%；Oyster meat is put into smoke solution for 3.2:1 by the weight ratio of smoke solution and oyster meat again
Middle carry out microwave treatment, the vacuum degree of microwave treatment are 0.06MPa, and temperature is 55 DEG C, and the processing time is 15min, after discharge
It is primary that microwave treatment is repeated by the condition again；
5) vacuum is tasty: in microwave intensity being 400W/kg after the oyster meat that liquid is smoked is spread in a single layer, vacuum degree is
Microwave dehydration is carried out in the environment of 0.07MPa, removes the water of 42wt%, and then pressing the weight ratio of baste and oyster meat will for 2:1
Oyster meat is put into microwave treatment 15min in baste, microwave intensity 200W/kg, and temperature is 45 DEG C, and vacuum degree is
0.08MPa；Oyster meat is spread in a single layer again later, in microwave intensity be 400W/kg, vacuum degree be 0.08MPa in the environment of into
Row microwave dehydration removes the water of 35wt%, and oyster meat is then put into baste for 2:1 by the weight ratio of baste and oyster meat
Middle microwave treatment 20min, microwave intensity 160W/kg, temperature are 40 DEG C, vacuum degree 0.08MPa, again by oyster after discharge
The water of meat microwave removing 35wt%；
The raw material composition of the baste is by weight are as follows: and 60 parts of oyster inspissated juice, 2 parts of sugar, 1 part of honey, cooking wine 1
Part, 1 part of spiceleaf powder, 1 part octagonal, 1.5 parts of Chinese prickly ash, 1 part of chilli powder, 1 part of five-spice powder, 1 part of purple perilla juice, 1 part of ginger juice, garlic is leached
1 part of liquid, 0.03 part of sootiness powder, 2 parts of green onion juice, 0.8 part of I+G, 0.7 part of light soy sauce；
The oyster inspissated juice is the cooking liquor collected after oyster boiling, is concentrated in vacuo under 0.02MPa vacuum degree,
It is 15% to solid content；
6) microwave is slightly fried: it is 0.02:1 after the brush oil of oyster meat surface by brush oil mass and the weight ratio of oyster meat, it is micro-
Wave frying 8min；
7) oyster after processing individually is vacuum-packed, is sterilized, is stored.
Embodiment 2
A kind of instant oyster of smoke, processing method specifically comprise the following steps:
1) open shell: fresh oyster takes meat after opening shell, rejects broken tripe damage etc.；
2) it rinses: by saline rinse 2 times that the meat mass concentration of oyster is 2%；
3) boiling: by the meat mass concentration of the oyster of rinsed clean be 2.5% salt water at 101 DEG C boiling 6min；
4) liquid is smoked: by the oyster meat after boiling in the environment that microwave intensity is 300W/kg, vacuum degree is 0.09MkPa into
Row microwave dehydration removes the water of 40wt%；Oyster meat is put into smoke solution for 4:1 by the weight ratio of smoke solution and oyster meat again
Microwave treatment is carried out, the vacuum degree of microwave treatment is 0.08MPa, and temperature is 50 DEG C, and the processing time is 10min, after discharge again
It is primary that microwave treatment is repeated by the condition；
5) vacuum is tasty: in microwave intensity being 350W/kg after the oyster meat that liquid is smoked is spread in a single layer, vacuum degree is
Microwave dehydration is carried out in the environment of 0.08MPa, removes the water of 45wt%, is then 2:0.7 by the weight ratio of baste and oyster meat
Oyster meat is put into microwave treatment 18min in baste, microwave intensity 220W/kg, temperature is 40 DEG C, and vacuum degree is
0.09MPa；Oyster meat is spread in a single layer again later, in microwave intensity be 350W/kg, vacuum degree be 0.09MPa in the environment of into
Row microwave dehydration removes the water of 40wt%, and oyster meat is then put into seasoning for 2:0.7 by the weight ratio of baste and oyster meat
Microwave treatment 25min in liquid, microwave intensity 200W/kg, temperature are 45 DEG C, vacuum degree 0.08MPa, again will be male after discharge
The water of oyster meat microwave removing 40wt%；
The raw material composition of the baste is by weight are as follows: and 73 parts of oyster inspissated juice, 3.3 parts of sugar, 1.5 parts of honey,
It is 1.4 parts of cooking wine, 1.7 parts of spiceleaf powder, 0.5 part octagonal, 0.7 part of Chinese prickly ash, 2 parts of chilli powder, 2 parts of five-spice powder, 1.7 parts of purple perilla juice, ginger
1.8 parts of juice, 1.6 parts of garlic leachate, 0.05 part of sootiness powder, 1 part of green onion juice, 1 part of I+G, 1 part of light soy sauce；
The oyster inspissated juice is the cooking liquor collected after oyster boiling, is concentrated in vacuo under 0.02MPa vacuum degree,
It is 10% to solid content；
6) microwave is slightly fried: it is 0.03:1 after the brush oil of oyster meat surface by brush oil mass and the weight ratio of oyster meat, it is micro-
Wave frying 5min；
7) oyster after processing individually is vacuum-packed, is sterilized, is stored.
Embodiment 3
A kind of instant oyster of smoke, processing method specifically comprise the following steps:
1) open shell: fresh oyster takes meat after opening shell, rejects broken tripe damage etc.；
2) it rinses: by saline rinse 2 times that the meat mass concentration of oyster is 2%；
3) boiling: by the meat mass concentration of the oyster of rinsed clean be 2.5% salt water at 102 DEG C boiling 5min；
4) liquid is smoked: by the oyster meat after boiling in the environment that microwave intensity is 400W/kg, vacuum degree is 0.07MkPa into
Row microwave dehydration removes the water of 50wt%；Oyster meat is put into smoke solution for 2:1 by the weight ratio of smoke solution and oyster meat again
Microwave treatment is carried out, the vacuum degree of microwave treatment is 0.07MPa, and temperature is 45 DEG C, and the processing time is 13min, after discharge again
It is primary that microwave treatment is repeated by the condition；
5) vacuum is tasty: in microwave intensity being 300W/kg after the oyster meat that liquid is smoked is spread in a single layer, vacuum degree is
Microwave dehydration is carried out in the environment of 0.09MPa, removes the water of 35wt%, is then 2:0.5 by the weight ratio of baste and oyster meat
Oyster meat is put into microwave treatment 25min in baste, microwave intensity 100W/kg, temperature is 50 DEG C, and vacuum degree is
0.08MPa；Oyster meat is spread in a single layer again later, in microwave intensity be 300W/kg, vacuum degree be 0.07MPa in the environment of into
Row microwave dehydration removes the water of 30wt%, and oyster meat is then put into seasoning for 2:0.5 by the weight ratio of baste and oyster meat
Microwave treatment 15min in liquid, microwave intensity 100W/kg, temperature are 50 DEG C, vacuum degree 0.09MPa, again will be male after discharge
The water of oyster meat microwave removing 30wt%；
The raw material composition of the baste is by weight are as follows: and 80 parts of oyster inspissated juice, 5 parts of sugar, 2 parts of honey, cooking wine 2
Part, 2 parts of spiceleaf powder, 2 parts octagonal, 0.5 part of Chinese prickly ash, 3 parts of chilli powder, 3 parts of five-spice powder, 2 parts of purple perilla juice, 3 parts of ginger juice, garlic is leached
3 parts of liquid, 0.01 part of sootiness powder, 3 parts of green onion juice, 0.5 part of I+G, 0.5 part of light soy sauce；
The oyster inspissated juice is the cooking liquor collected after oyster boiling, is concentrated in vacuo under 0.03MPa vacuum degree,
It is 5% to solid content；
6) microwave is slightly fried: it is 0.01:1 after the brush oil of oyster meat surface by brush oil mass and the weight ratio of oyster meat, it is micro-
Wave frying 10min；
7) oyster after processing individually is vacuum-packed, is sterilized, is stored.
For Oyster Tissue softness, water content is high, is not easy tasty feature, and this method promotes smoke solution using microwave vacuum
And seasoning penetrates, is tasty, can increase the flavor of oyster, and can reduce and break tripe in processing caused by secondary damage, covers simultaneously
The special fishy smell that lid oyster has, and the processing method is high-efficient, it is time-consuming short, cost of labor can be reduced, makes operation can be continuous, easily
In realization industrialization.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (5)
1. a kind of processing method of the instant oyster of smoke, it is characterised in that: using fresh oyster as raw material, open after shell takes meat, warp
Rinsing, to carry out that liquid is smoked, vacuum is tasty, microwave is slight after boiling fried, be vacuum-packed, sterilize it is instant male up to the smoke
Oyster；
It is to place into and carry out microwave treatment twice in smoke solution the oyster meat microwave dehydration after boiling that the liquid is smoked；It is described micro-
The intensity of wave dehydration is 300 ~ 400W/kg, and vacuum degree is 0.07 ~ 0.09MkPa, removes the water of 40wt% ~ 50wt%；The microwave
The vacuum degree of processing is 0.06 ~ 0.08MPa, and temperature is 45 ~ 55 DEG C, and the time per treatment is 10 ~ 15min；Smoke solution used
Weight ratio with oyster meat is 2 ~ 4:1；
It is to carry out microwave dehydration after the oyster meat for smoking liquid is spread in a single layer that the vacuum is tasty, be then placed in baste carry out it is micro-
Wave processing；Oyster meat is spread in a single layer by repetition, places into after progress microwave dehydration and carries out microwave treatment in baste, then releases
Pressure, then oyster meat is subjected to microwave dehydration；The microwave intensity of the microwave dehydration be 300 ~ 400W/kg, vacuum degree be 0.07 ~
0.09MPa；The water of 35wt% ~ 45wt%, the water of second and third removing 30wt% ~ 40wt% are removed for the first time；The microwave treatment
Vacuum degree 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 baste and oyster meat used is 2:0.5 ~ 1 every time；
The raw material composition of the baste is by weight are as follows: and 60 ~ 80 parts of oyster inspissated juice, 2 ~ 5 parts of sugar, 1 ~ 2 part of honey, material
It is 1 ~ 2 part of wine, 1 ~ 2 part of spiceleaf powder, 0.5 ~ 2 part octagonal, 0.5 ~ 1.5 part of Chinese prickly ash, 1 ~ 3 part of chilli powder, 1 ~ 3 part of five-spice powder, purple perilla juice 1
~ 2 parts, 1 ~ 3 part of ginger juice, 1 ~ 3 part of garlic leachate, 0.01 ~ 0.05 part of sootiness powder, 1 ~ 3 part of green onion juice, 0.5 ~ 1 part of I+G, light soy sauce
0.5 ~ 1 part；
The oyster inspissated juice is the cooking liquor collected after oyster boiling, and it is dense that vacuum is carried out under 0.02 ~ 0.03MPa vacuum degree
Contracting, until solid content is 5% ~ 15%.
2. the processing method of the instant oyster of smoke according to claim 1, it is characterised in that: the rinsing is dense with quality
Degree is saline rinse 2 times of 2%.
3. the processing method of the instant oyster of smoke according to claim 1, it is characterised in that: the boiling is will to rinse to do
The salt water that the meat mass concentration of net oyster is 2.5% 5 ~ 8min of boiling at 100 ~ 102 DEG C.
4. the processing method of the instant oyster of smoke according to claim 1, it is characterised in that: the slight frying of microwave is
5 ~ 10min of microwave frying after the brush oil of oyster meat surface；
Its brush oil mass and the weight ratio of oyster meat are 0.01 ~ 0.03:1.
5. a kind of instant oyster of smoke of processing method preparation as described 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 |
| CN107960619B (en) * | 2017-12-06 | 2021-09-03 | 成都新柯力化工科技有限公司 | Processing method of fresh scallop food |
| CN112641092A (en) * | 2020-12-21 | 2021-04-13 | 广州城市职业学院 | Oyster food and preparation method thereof |
| CN113180208B (en) * | 2021-03-24 | 2023-01-10 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
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