CN109497461A - A kind of preparation method of oyster can - Google Patents
A kind of preparation method of oyster can Download PDFInfo
- Publication number
- CN109497461A CN109497461A CN201811469225.6A CN201811469225A CN109497461A CN 109497461 A CN109497461 A CN 109497461A CN 201811469225 A CN201811469225 A CN 201811469225A CN 109497461 A CN109497461 A CN 109497461A
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- Prior art keywords
- oyster
- baste
- parts
- mushroom
- water
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- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses a kind of preparation methods of oyster can, comprising the following steps: (1) pre-processes to oyster；(2) production of baste；(3) canned；(4) sealed cans；(5) it sterilizes and cooling；Wherein at least one of the production for being made as mushroom baste of the baste, the production of spicy baste, the production of fried baste, the production of instant seasoning liquid.The present invention has the characteristics that high protein content, rich amino acids and oxidation resistance are strong.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of oyster can.
Background technique
With the development of human society, people's the accelerating rhythm of life, more and more people, which are particular about, to be saved the time, improves effect
Rate, therefore, tinned food are an important directions of current food development, and the demand with people to tinned food is increasingly acute
Increase, more and more businessmans are successively proposed the tinned food of variety classes different taste, such as: tinned fruit, canned pork luncheon meat,
Dace with black bean can etc..
Oyster (oyster) also known as oyster, oyster, it is oyster meat delicate flavour beauty, high protein and low fat, full of nutrition, it is that China defends
Life portion first be both health care curative effect product of the medicinal material but also as food.In the historical floods of human development, the mankind are to oyster
The record of healthcare function has had more than millennial history, recognizes that oyster has the function of dual-purpose of drug and food and has earliest in the world
The country of record is China, oyster is recite in earliest medicinal monograph Shennong's Herbal has and hold back yin, checking exuberance of yang, hidroschesis, change
The function of phlegm, softening hard masses can control frightened epilepsy, dizziness, spontaneous perspiration, spermatorrhea, leukorrhagia, goiter etc.；Remember in the Compendium of Material Medica of Li Shizhen of the Ming Dynasty
It carries, " toast maximum phase of an eclipse beauty makes us thin skin, U.S. color, resolving phlegm and softening hard masses, removing damp-heat, the hernia that disappears, the disease that disappears, block, thin disease knot to oyster meat
Core ".Taurine in oyster has eliminating inflammation and expelling toxin, Hepatoprotective cholagogue, reducing blood lipid, child's brain development and Anshen Bunao etc. is promoted to make
With；The polysaccharide extracted in oyster, have it is antitumor, anti-oxidant, promote blood circulation, prevent diabetes and other effects, Japan Science
Family also found that glycogen contained in oyster can effectively be such that Skin Cell regeneration, pre- anti-wrinkle occurs and ultraviolet light is prevented to cause
Skin injury；The unsaturated fatty acid docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contained in oyster, custom
Claim " docosapentaenoic acid ", has the effects that inhibit platelet aggregation, prevents senile dementia[4].A large number of studies show that oyster is a kind of excellent
Good antioxidant, it can effectively inhibit the generation of human free radical, maintain the formation of people's interior free yl and eliminate it
Between balance.
Currently, oyster can also make full use of new technology, new process in addition to directly cooking and eating, traditional snack and now
Generationization processing combines, and while retaining traditional properties, characteristic, exploitation is some to integrate convenient, nutrition suitable masses
The oyster food of taste.Fermented soya bean oyster, spicy oyster, sootiness oyster, trailing plants are developed using canning technology or in conjunction with technique of refrigeration
The flexible packages such as Bu Gan oyster, the oyster semi-finished product with flavouring, clear soup oyster or tinned oyster can food, for family or
Restaurant directly or further processing after eat, oyster flavor and nutrition can not only be kept by reaching, but can room temperature or low tempertaure storage, improve
The class of oyster food and the purpose of added value.
Summary of the invention
The present invention is intended to provide a kind of preparation method of oyster can, rich with protein content height, amino acid classes
The rich and strong feature of oxidation resistance.
Realize that technical scheme is as follows:
A kind of preparation method of oyster can, comprising the following steps: (1) oyster is pre-processed；(2) system of baste
Make；(3) canned；(4) sealed cans；(5) it sterilizes and cooling；The wherein production for being made as mushroom baste of the baste, spicy
At least one of the production of baste, the production of fried baste, the production of instant seasoning liquid；The wherein mushroom baste
Production include: a) mushroom select: selection without softening, without putrefaction, never degenerate, no disease and pests harm, no discoloration, size diameter are in 4-
The mushroom of 5cm；B) processing of mushroom: cleaning mushroom surface contaminants with clear water, with the root of knife removal stem, it is desirable that section is flat
It is whole, impurity is removed, then stand-by through blanching 2-4min taking-up cooling, draining in 100 DEG C of water；C) it mushroom baste: weighs through pre-
180-220 parts of the mushroom grain of processing, 15-25 parts of illiciumverum, 13-20 parts of ginger splices, 20-30 parts of fennel, 20-30 parts of cloves, cassia bark 15-
Then plus 1900-2100 parts of infusion 0.8-1.2h of water 25 parts, 53-58 parts of salt, 40-45 parts of sugar, 1.5-2.5 parts of monosodium glutamate remove
After slag in addition to mushroom grain.
In wherein some embodiments, pretreatment includes: the screening of a, oyster in the step (1): selection is without tripe is broken, newly
Fresh grossness oyster meat, is sufficiently washed with thread clear water, washes away the impurity substances such as the silt being entrained in oyster meat, broken shell, carefully
Wipe filter membrane off, draining 3-7min after rinsed clean；B, deodorant: deodorization is impregnated with 5%NaCl solution, by oyster in deodorization liquid
Room temperature immersion 0.8-1.5h, soak and material quality ratio are 5:1, primary every 10min stirring, are rushed later with thread clear water
It washes, drains；C, blanching and cooling: oyster meat is directly put into blanching 1min in 100 DEG C of hot water, picks up draining with spoon rapidly；d,
Seasoning: oyster meat being placed in basic baste and impregnates 1h, and basic baste and material quality ratio are 5:1；The basic seasoning
Liquid is made by the component of following mass percent: soy sauce 4-7%, monosodium glutamate 0.4-0.7%, sugar 3-6%, salt 2.5-3.5%, more than water
Amount.
In wherein some embodiments, the production of the spicy baste includes: a, component and its dosage: granulated sugar 5.5-
6.8%, salt 1.2-1.6%, vegetable oil 7.5-9.5%, onion 4-4.8%, chilli powder 4.2-4.6%, sesame oil 4.1-
4.7%, yellow rice wine 1-1.8%, mashed garlic 0.3-0.7%, glacial acetic acid 0.3-0.7%, water 3-5%, monosodium glutamate 0.1-0.3%, 20% dense
Spend catsup surplus；B, spicy baste: being heated to 160-180 DEG C for vegetable oil, pours into the onion chopped up, fried to yellow,
Chilli powder is added to stir-fry, sequentially adds water, catsup, granulated sugar, salt, mashed garlic, sesame oil, mixes heating and boils, makes it completely
Yellow rice wine, glacial acetic acid and monosodium glutamate is added, after being sufficiently stirred in dissolution before taking the dish out of the pot.
In wherein some embodiments, the production of the frying baste includes: a, component and its dosage: 1-5 parts of soy sauce,
0.05-1 parts octagonal, 0.05-1 parts of cassia bark, 0.1-0.2 parts of ginger splices, 0.01-0.02 parts of cloves, 0.02-0.05 parts of Radix Glycyrrhizae, dried orange peel
0.01-0.05 parts, 2-6 parts of granulated sugar, 0.05-0.12 parts of salt, 15-25 parts of water；B, fried baste: first by illiciumverum, cassia bark, ginger
Piece, cloves, Radix Glycyrrhizae, dried orange peel are wrapped with cloth bag and are filtered with the slightly boiled 2-3h of water, and soy sauce, granulated sugar, salt, filtering are added.
In wherein some embodiments, the production of the instant seasoning liquid includes: a, component and its dosage: sugared 3-7%, salt
0.5-1.2%, monosodium glutamate 0.4-0.7%, soy sauce 1-3%, yellow rice wine 0.2-0.3%, pepper powder 0.1-0.3%, water surplus；B, instant
Baste: sugar, salt, monosodium glutamate, soy sauce, yellow rice wine, pepper powder, water are mixed and boiled.
It further include the frying of oyster in wherein some embodiments, specially by step (1) pretreated oyster from tune
It is pulled out in taste liquid, draining, refined edible oil is heated to 160-180 DEG C, pretreated male whetstone meat, deep-fat frying time 3- is added
7min is constantly gently agitated for when fried, then is picked up and drained.
It further include leaching baste in wherein some embodiments, the oyster after specially draining immerses 2- in baste
4min。
In wherein some embodiments, the weight ratio of the canned middle oyster meat of the step (3) and baste is (50-100):
(20-120)。
In wherein some embodiments, in the step (4) sealed cans be specially it is filling after sealed in time with fully automatic vacuum
Machine carries out sealed cans in 0.016mPa.
In wherein some embodiments, sterilization and cooling in the step (5) specifically: sterilizing type: 10min-
45min—10min/118℃；Can central temperature is cooled to 45 DEG C after sterilization, cleans the outer droplet of can and dirt i.e.
It can.
The present invention has the following beneficial effects: compared to the prior art
Oyster can manufacture craft of the present invention is simple, and storage time is long, clean hygiene, and delicious meat is full of nutrition, production
It is high-efficient.By being pre-processed to oyster, the smell of oyster is eliminated, improves the flavor of oyster, guarantees to the maximum extent
The nutritive value of oyster can promotes absorption of the human body to nutriment；The original form of oyster can be kept very well, and tissue is tight
It is close, there is chewiness, yellowish pink normal, in golden yellow, mouthfeel is suitable for having strong fragrance, eating as opening is convenient, is one
The instant food of money nutrition deliciousness.And protein content is high；Rich amino acids (rely containing 8 kinds of amino acid needed by human
Propylhomoserin, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine) in 7 kinds and human body half
Essential amino acid histidine and arginine.In nonessential amino acid, aspartic acid, glycine and content of glutamic acid are very high.?
In the conversion process of amino acid, most of nonessential amino acid can by aspartic acid, glycine and glutamic acid change come,
The high-content of this 3 kinds of amino acid is conducive to keep the balance and the conjunction of human body protein of human amino acid in oyster can of the present invention
At；Oxidation resistance is strong, and it is a kind of food with extraordinary oxidation resistance that free radical scavenging activity is high.
Specific embodiment
The present invention is further elaborated for following specific embodiments, but not as a limitation of the invention.
Embodiment 1
A kind of preparation method of oyster can, comprising the following steps:
(1) pre-process: the screening of a, oyster: selection is sufficiently washed without tripe, fresh grossness oyster meat is broken with thread clear water,
The impurity substances such as the silt being entrained in oyster meat, broken shell are washed away, careful wipes filter membrane off, draining 3min after rinsed clean；b,
Deodorant: deodorization is impregnated with 5%NaCl solution, room temperature immersion 1.5h, soak are with material quality ratio in deodorization liquid by oyster
5:1, it is primary every 10min stirring, it is rinsed, is drained with thread clear water later；C, blanching and cooling: directly oyster meat is put into
Blanching 1min in 100 DEG C of hot water, picks up draining with spoon rapidly；D, it seasons: oyster meat being placed in basic baste and impregnates 1h, base
This baste and material quality ratio are 5:1；The basic baste is made by the component of following mass percent: soy sauce 7%, taste
Essence 0.4%, sugared 6%, salt 2.5%, water surplus.
The preparation of (two) 4 kinds of taste oyster cans:
1) mushroom oyster can
A: the production of mushroom baste: a) mushroom is selected: selection without softening, without putrefaction, never degenerate, no disease and pests harm, nothing
Discoloration, size diameter 4cm mushroom；B) processing of mushroom: cleaning mushroom surface contaminants with clear water, with the root of knife removal stem
Portion, it is desirable that section is smooth, removes impurity, then stand-by through blanching 4min taking-up cooling, draining in 100 DEG C of water；C) mushroom seasons
Liquid: 220 parts of pretreated mushroom grain, 25 parts octagonal, 20 parts of ginger splices, 20 parts of fennel, 20 parts of cloves, 15 parts of cassia bark, food are weighed
Then plus 1900 parts of infusion 1.2h of water 53 parts of salt, sugared 40 parts, 1.5 parts of monosodium glutamate, after removing the slag in addition to mushroom grain；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 160 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 7min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: tinning: oyster meat after step (B) is drained and mushroom baste and mushroom grain are 100:20 according to weight ratio:
60 ratio tinning；
D: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
E: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
2) spicy oyster can
A: the production of spicy baste: a, component and its dosage: granulated sugar 6.8%, salt 1.2%, vegetable oil 9.5%, ocean
Green onion 4.8%, chilli powder 4.2%, sesame oil 4.7%, yellow rice wine 1.8%, mashed garlic 0.3%, glacial acetic acid 0.7%, water 3%, monosodium glutamate
0.3%, 20% concentration catsup surplus；B, spicy baste: being heated to 180 DEG C for vegetable oil, pours into the onion chopped up, fried
To yellow, chilli powder is added and stir-fries, sequentially adds water, catsup, granulated sugar, salt, mashed garlic, sesame oil, mixes heating and boil, make
It is completely dissolved, and yellow rice wine, glacial acetic acid and monosodium glutamate is added before taking the dish out of the pot, after being sufficiently stirred；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 180 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 3min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: tinning: oyster meat and spicy baste after step (B) is drained are filled according to the ratio that weight ratio is 50:120
Tank；
D: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
E: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
3) fried oyster can
A: the production of fried baste: a, component and its dosage: 5 parts of soy sauce, octagonal 0.05 part, 1 part of cassia bark, ginger splices 0.1
Part, 0.02 part of cloves, 0.02 part of Radix Glycyrrhizae, 0.05 part of dried orange peel, 2 parts of granulated sugar, 0.12 part of salt, 15 parts of water；B, fried baste: first
Illiciumverum, cassia bark, ginger splices, cloves, Radix Glycyrrhizae, dried orange peel are wrapped with cloth bag and filtered with the slightly boiled 2h of water, adds soy sauce, granulated sugar, salt,
Filtering；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 160 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 7min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: leaching baste: the oyster after step (B) is drained immerses 3min in fried baste；
D: tinning: oyster meat after step (C) is drained and fried baste are (50-100): (20- according to weight ratio
120) ratio tinning；
E: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
F: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
4) instant oyster can
A: the production of instant seasoning liquid: a, component and its dosage: sugar 3%, salt 1.2%, monosodium glutamate 0.4%, soy sauce 3% are yellow
Wine 0.2%, pepper powder 0.1%, water surplus；B, instant seasoning liquid: sugar, salt, monosodium glutamate, soy sauce, yellow rice wine, pepper powder, water are mixed
It boils；
B: leaching baste: gold in instant seasoning liquid is immersed after pretreated oyster meat is drained and impregnates 1.2h, baste
It is 5: 1 with pretreated oyster meat ratio；
D: tinning: oyster meat and fried baste after step (C) is drained are filled according to the ratio that weight ratio is 50:120
Tank；
E: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
F: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
Embodiment 2
A kind of preparation method of oyster can, comprising the following steps:
(1) pre-process: the screening of a, oyster: selection is sufficiently washed without tripe, fresh grossness oyster meat is broken with thread clear water,
The impurity substances such as the silt being entrained in oyster meat, broken shell are washed away, careful wipes filter membrane off, draining 7min after rinsed clean；b,
Deodorant: deodorization is impregnated with 5%NaCl solution, room temperature immersion 0.8h, soak are with material quality ratio in deodorization liquid by oyster
5:1, it is primary every 10min stirring, it is rinsed, is drained with thread clear water later；C, blanching and cooling: directly oyster meat is put into
Blanching 1min in 100 DEG C of hot water, picks up draining with spoon rapidly；D, it seasons: oyster meat being placed in basic baste and impregnates 1h, base
This baste and material quality ratio are 5:1；The basic baste is made by the component of following mass percent: soy sauce 4%, taste
Essence 0.7%, sugared 3%, salt 3.5%, water surplus.
The preparation of (two) 4 kinds of taste oyster cans:
1) mushroom oyster can
A: the production of mushroom baste: a) mushroom is selected: selection without softening, without putrefaction, never degenerate, no disease and pests harm, nothing
Discoloration, size diameter 5cm mushroom；B) processing of mushroom: cleaning mushroom surface contaminants with clear water, with the root of knife removal stem
Portion, it is desirable that section is smooth, removes impurity, then stand-by through blanching 2min taking-up cooling, draining in 100 DEG C of water；C) mushroom seasons
Liquid: 180 parts of pretreated mushroom grain, 15 parts octagonal, 20 parts of ginger splices, 20 parts of fennel, 20 parts of cloves, 15 parts of cassia bark, food are weighed
Then plus 2100 parts of infusion 0.8h of water 58 parts of salt, sugared 45 parts, 1.5 parts of monosodium glutamate, after removing the slag in addition to mushroom grain；B: male
The frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil with material quality ratio be 10:
1) 180 DEG C are heated to, the male whetstone meat that people is pretreated is added, deep-fat frying time 3min should constantly be gently agitated for when fried, prevent from clinging
Pot, then pick up and drain for use；
C: tinning: oyster meat after step (B) is drained and mushroom baste and mushroom grain are 50:120 according to weight ratio:
50 ratio tinning；
D: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
E: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
2) spicy oyster can
A: the production of spicy baste: a, component and its dosage: granulated sugar 5.5%, salt 1.6%, vegetable oil 7.5%, ocean
Green onion 4%, chilli powder 4.6%, sesame oil 4.1%, yellow rice wine 1%, mashed garlic 0.7%, glacial acetic acid 0.3%, water 5%, monosodium glutamate 0.1%,
20% concentration catsup surplus；B, spicy baste: being heated to 160 DEG C for vegetable oil, pours into the onion chopped up, fried to Huang
Color is added chilli powder and stir-fries, sequentially adds water, catsup, granulated sugar, salt, mashed garlic, sesame oil, mixes heating and boils, keeps its complete
Yellow rice wine, glacial acetic acid and monosodium glutamate is added, after being sufficiently stirred in fully dissolved before taking the dish out of the pot；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 160 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 7min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: tinning: oyster meat and spicy baste after step (B) is drained are filled according to the ratio that weight ratio is 100:20
Tank；
D: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
E: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
3) fried oyster can
A: the production of fried baste: a, component and its dosage: 1 part of soy sauce, octagonal 1 part, 0.05 part of cassia bark, ginger splices 0.2
Part, 0.01 part of cloves, 0.05 part of Radix Glycyrrhizae, 0.01 part of dried orange peel, 6 parts of granulated sugar, 0.05 part of salt, 25 parts of water；B, fried baste: first
Illiciumverum, cassia bark, ginger splices, cloves, Radix Glycyrrhizae, dried orange peel are wrapped with cloth bag and filtered with the slightly boiled 3h of water, adds soy sauce, granulated sugar, salt,
Filtering；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 180 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 3min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: leaching baste: the oyster after step (B) is drained immerses 4min in fried baste；
D: tinning: oyster meat and fried baste after step (C) is drained are filled according to the ratio that weight ratio is 100:120
Tank；
E: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
F: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
4) instant oyster can
A: the production of instant seasoning liquid: a, component and its dosage: sugar 7%, salt 0.5%, monosodium glutamate 0.7%, soy sauce 1% are yellow
Wine 0.3%, pepper powder 0.3%, water surplus；B, instant seasoning liquid: sugar, salt, monosodium glutamate, soy sauce, yellow rice wine, pepper powder, water are mixed
It boils；
B: leaching baste: gold in instant seasoning liquid is immersed after pretreated oyster meat is drained and impregnates 0.8h, baste
It is 5: 1 with pretreated oyster meat ratio；
D: tinning: oyster meat and fried baste after step (C) is drained are filled according to the ratio that weight ratio is 70:115
Tank；
E: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
F: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
Embodiment 3
A kind of preparation method of oyster can, comprising the following steps:
(1) pre-process: the screening of a, oyster: selection is sufficiently washed without tripe, fresh grossness oyster meat is broken with thread clear water,
The impurity substances such as the silt being entrained in oyster meat, broken shell are washed away, careful wipes filter membrane off, draining 5min after rinsed clean；b,
Deodorant: impregnating deodorization with 5%NaCl solution, and by oyster, room temperature immersion 1h, soak and material quality ratio are 5 in deodorization liquid:
1, it is primary every 10min stirring, it is rinsed, is drained with thread clear water later；C, oyster meat directly blanching and cooling: is put into 100
Blanching 1min in DEG C hot water, picks up draining with spoon rapidly；D, it seasons: oyster meat being placed in basic baste and impregnates 1h, substantially
Baste and material quality ratio are 5:1；The basic baste is made by the component of following mass percent: soy sauce 6%, monosodium glutamate
0.6%, sugared 5%, salt 3%, water surplus.
The preparation of (two) 4 kinds of taste oyster cans:
1) mushroom oyster can
A: the production of mushroom baste: a) mushroom is selected: selection without softening, without putrefaction, never degenerate, no disease and pests harm, nothing
Discoloration, size diameter 4cm mushroom；B) processing of mushroom: cleaning mushroom surface contaminants with clear water, with the root of knife removal stem
Portion, it is desirable that section is smooth, removes impurity, then stand-by through blanching 4min taking-up cooling, draining in 100 DEG C of water；C) mushroom seasons
Liquid: 200 parts of pretreated mushroom grain, 20 parts octagonal, 16 parts of ginger splices, 25 parts of fennel, 25 parts of cloves, 20 parts of cassia bark, food are weighed
Then plus 2000 parts of infusion 1h of water 56 parts of salt, sugared 42 parts, 2 parts of monosodium glutamate, after removing the slag in addition to mushroom grain；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 160 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 5min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: tinning: oyster meat after step (B) is drained and mushroom baste and mushroom grain are 60:115 according to weight ratio:
55 ratio tinning；
D: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
E: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
2) spicy oyster can
A: the production of spicy baste: a, component and its dosage: granulated sugar 6.4%, salt 1.4%, vegetable oil 8.6%, ocean
Green onion 4.4%, chilli powder 4.4%, sesame oil 4.3%, yellow rice wine 1.4%, mashed garlic 0.5%, glacial acetic acid 0.4%, water 4%, monosodium glutamate
0.2%, 20% concentration catsup surplus；B, spicy baste: being heated to 170 DEG C for vegetable oil, pours into the onion chopped up, fried
To yellow, chilli powder is added and stir-fries, sequentially adds water, catsup, granulated sugar, salt, mashed garlic, sesame oil, mixes heating and boil, make
It is completely dissolved, and yellow rice wine, glacial acetic acid and monosodium glutamate is added before taking the dish out of the pot, after being sufficiently stirred；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 160 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 5min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: tinning: oyster meat and spicy baste after step (B) is drained are filled according to the ratio that weight ratio is 100:40
Tank；
D: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
E: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
3) fried oyster can
A: the production of fried baste: a, component and its dosage: 3 parts of soy sauce, octagonal 0.08 part, 0.08 part of cassia bark, ginger splices
0.14 part, 0.01 part of cloves, 0.04 part of Radix Glycyrrhizae, 0.03 part of dried orange peel, 4 parts of granulated sugar, 0.1 part of salt, 18 parts of water；B, fried seasoning
Liquid: first being wrapped with cloth bag by illiciumverum, cassia bark, ginger splices, cloves, Radix Glycyrrhizae, dried orange peel and filtered with the slightly boiled 3h of water, adds soy sauce, granulated sugar,
Salt, filtering；
B: the frying of oyster: pretreated oyster being pulled out from baste, draining, by refined edible oil (oil and original
Material mass ratio is 10:1) 160 DEG C are heated to, add the male whetstone meat that people is pretreated, deep-fat frying time 5min should constantly gently when fried
Agitation, prevents from clinging pot, then picks up and drain for use；
C: leaching baste: the oyster after step (B) is drained immerses 2min in fried baste；
D: tinning: oyster meat and fried baste after step (C) is drained are filled according to the ratio that weight ratio is 100:20
Tank；
E: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
F: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
4) instant oyster can
A: the production of instant seasoning liquid: a, component and its dosage: sugar 5%, salt 1%, monosodium glutamate 0.6%, soy sauce 2%, yellow rice wine
0.3%, pepper powder 0.2%, water surplus；B, instant seasoning liquid: sugar, salt, monosodium glutamate, soy sauce, yellow rice wine, pepper powder, water are mixed and boiled
Boiling；
B: leaching baste: after pretreated oyster meat is drained immerse instant seasoning liquid in gold impregnate 1h, baste and
Pretreated oyster meat ratio is 5: 1；
D: tinning: oyster meat and fried baste after step (C) is drained are filled according to the ratio that weight ratio is 60:110
Tank；
E: sealed cans: using Full-automatic vacuum capping machine in time after filling, carries out sealed cans in 0.016mPa；
F: sterilization and cooling specifically: sterilizing type: 10min -45min -10min/118 DEG C；By can after sterilization
Central temperature is cooled to 45 DEG C, cleans the outer droplet of can and dirt is mushroom oyster can.
Nutrient composition content measurement is carried out to the oyster can of 3 four kinds of different tastes of embodiment
One, protein content determination
Test method: micro-Kjeldahl
Operating method: accurately weighing solid sample 2g (fluid sample 10-20ml), the careful 100ml for moving into dried and clean
In kjeldahl flask, finely ground copper sulphate 1g, potassium sulfate 10g and concentrated sulfuric acid 20ml is then added, after gently shaking up, in mounted
The kelvin bottleneck of slaking apparatus puts a small funnel, and it is tiltedly propped up with 45° angle on foraminate asbestos gauge.With electric furnace with small fire
Heating is all carbonized to content, and foam stops after generating, and increases firepower, keeps liquid boiling in bottle, until liquid becomes bluish-green
After color is transparent, it is further continued for heating slightly boiled 30min.It is cooling.After complete digestive juice cooling will be digested, it is transferred to 100ml capacity completely
In bottle, adds distilled water to scale, shake up.Micro nitrogen testing device is installed, digestion dilution 10ml is accurately pipetted in reaction tube, passes through
Funnel, which adds 4% sodium hydroxide solution of 10ml, to be made for several times with a small amount of distillation washing funnel, to clip funnel folder in alkalinity, carry out
Steam distillation.Condenser pipe lower end is previously inserted under the liquid level for filling 10ml 4% (or 2%) boric acid absorbing liquid.Distillation extremely absorbs
Added mixed indicator becomes green and starts timing in liquid, continues after distilling 10min, again by condenser pipe tip lift-off liquid level
1min is distilled, is distilled with stopping behind distilled water flushing condenser pipe tip.Distillate is titrated with 0.1000mol/L hydrochloric acid standard solution
It is terminal to blush.Make a blank test simultaneously.It is measured in parallel again twice.
Protein content is calculated by formula:
In formula:
VSampleFor the volume of sample titration hydrochloric acid, unit: ml
VIt is emptyThe position blank test titration volume of hydrochloric acid, unit: ml
C is the concentration of hydrochloric acid standard solution: 0.1000mol/L
0.0140 is the milliequivalent number of nitrogen
6.25 are scaled the mean coefficient of protein for nitrogen
Test result is shown in Table 1:
The protein content of 1 oyster can of table
As shown in Table 1, after oyster is fabricated to above-mentioned four kinds of cans, the average value difference of their protein content is measured
Are as follows: 7.76%, 7.80%, 7.95%, 7.72%.
Two, Contents of Amino Acids
Test method: with full-automatic amino-acid analyzer respectively to the amino acid content of the oyster can of four kinds of different tastes
It is measured.
Test result is shown in Table 2- table 5:
The amino acid content of 2 mushroom oyster can of table
The amino acid content of the spicy oyster can of table 3
The amino acid content of the fried oyster can of table 4
The amino acid content of the instant oyster can of table 5
Shown in table 2- table 5 as above, the total content of four seed oyster can amino acid be respectively 1.90mg/g, 3.14mg/g,
5.44mg/g, 5.35mg/g, and rich amino acids contain 8 kinds of amino acid (lysine, tryptophan, phenylpropyl alcohols needed by human
Propylhomoserin, methionine, threonine, isoleucine, leucine, valine) in 7 kinds and human body semi-dispensable amino acid histidine
And arginine.In nonessential amino acid, aspartic acid, glycine and content of glutamic acid are very high.In the conversion process of amino acid
In, most of nonessential amino acid can be changed by aspartic acid, glycine and glutamic acid come 3 kinds of this in oyster can
The high-content of amino acid is conducive to keep the balance and the synthesis of human body protein of human amino acid.
Three, total antioxidant capacity measures
Test method:
1) preparation of oyster can tissue homogenate
1, oyster 1g is gone to rinse in ice-cold physiological saline, filter paper wipe it is dry, weighing, be added in the small beaker of 10ml.
2,0.86% cold saline being taken with pipette, the volume total amount of physiological saline should be 9 times of oyster block weight,
It takes the physiological saline of total amount 2/3 in beaker with pipette or pipettor, shreds oyster block as early as possible (when day heat with small cut of ophthalmology
Operation will carry out in ice-water bath, and the small beaker for filling oyster is put into ice water).
3, mechanical homogenisation: being made the homogenate of 10% tissue with 10000~15000r/min of tissue mashing machine or more grinding, can also
(10 seconds/time of Homogenization time, gap 30s continuous 3~5 times, is carried out in ice water) are prepared with interior cut type tissue refiner.
4, by the 10% homogenate generic centrifuge or low temperature low speed centrifuge 2000r/min that prepare be centrifuged 10~
The homogenate being centrifuged is stayed supernatant to abandon precipitating below by 15min.
2) measurement of total antioxidation performance
Measuring principle is that the flavone compound extracted can make Fe3+It is reduced into Fe2+, the latter can be formed with film substance
Firm complex compound can measure the height of its oxidation resistance by colorimetric.Every 1mL sample liquid reaction 1min makes anti-when by 37 DEG C
It answers the absorbance OD value of system to increase by 0.01, is defined as 1 total antioxidant capacity unit U/mL.
The measurement of total antioxidative abilities is as shown in table 6
Eddy blending machine mixes well, and places 10 minutes, distilled water zeroing, 1cm optical path, surveys each pipe absorbance at 520nm.
3) measurement of free radical DPPH ability is removed
Principle: DPPH free radical has single electron, there is the last one absorption, alcoholic solution characteristic purple at 517nm.When having
In the presence of free radical scavenger, its absorption is set to fade away due to matching with its single electron, fading extent receives with it
Electron amount is at quantitative relationship, thus available spectrophotometer carries out quick quantitative analysis.
1, it with the DPPH solution of dehydrated alcohol configuration 0.1mmol/L, is kept in dark place.Test sample solution is in 10% homogenate
Clearly.
2,2mL test sample solution and 2mL DPPH solution are added in same test tube, are shaken up, dark place is stood at room temperature
30min, and 10min is centrifuged at 4000r/min.Its absorbance A is measured at 517nmSample, while measuring 2mL DPPH solution
With the mixed absorbance A of 2mL distilled waterControl, and 2mL test sample solution and the mixed absorbance of 2mL dehydrated alcohol
ABlank。
3, the expression of free radical scavenging ability:
Measurement result: as shown in table 7- table 8:
7 oyster can total antioxidant capacity measurement result of table
It is measuring the result shows that, the total antioxidant capacity of four seed oyster cans is respectively as follows: 0.87U/mgprot, 0.91U/
mgprot、1.04U/mgprot、0.89U/mgprot。
8 free radical DPPH clearance rate measurement result of table
10% Oyster Tissue supernatant pair it can be seen from the ability measurement result of removing free radical DPPH
The DPPH free radical scavenging activity of 0.1mmol/L respectively reaches 93.02%, 90.03%, 84.75%, 81.94%, according to document institute
Show, VCThe clearance rate for removing free radical DPPH reaches 95%, and clearance rate is equivalent to VC86.25% or more.Therefore, of the invention
Oyster can is a kind of food with extraordinary oxidation resistance.
Embodiment described above only describe the preferred embodiments of the invention, not to model of the invention
It encloses and is defined, without departing from the spirit of the design of the present invention, those of ordinary skill in the art are to technical side of the invention
The various changes and improvements that case is made should all be fallen into the protection scope that claims of the present invention determines.
Claims (10)
1. a kind of preparation method of oyster can, which comprises the following steps: (1) pre-processed to oyster；(2)
The production of baste；(3) canned；(4) sealed cans；(5) it sterilizes and cooling；Wherein the baste is made as mushroom baste
At least one of production, the production of spicy baste, the production of fried baste, the production of instant seasoning liquid；It is wherein described
The production of mushroom baste include: a) mushroom select: selection without softening, without putrefaction, never degenerate, no disease and pests harm, it is no discoloration, big
Mushroom of the minor diameter in 4-5cm；B) processing of mushroom: cleaning mushroom surface contaminants with clear water, with the root of knife removal stem,
It asks section smooth, removes impurity, then is stand-by through blanching 2-4min taking-up cooling, draining in 100 DEG C of water；C) mushroom baste:
Weigh 180-220 parts of pretreated mushroom grain, 15-25 parts of illiciumverum, 13-20 parts of ginger splices, 20-30 parts of fennel, cloves 20-30
Part, 15-25 parts of cassia bark, 53-58 parts of salt, 40-45 parts of sugar, 1.5-2.5 parts of monosodium glutamate, then plus 1900-2100 parts of infusions of water
0.8-1.2h, after removing the slag in addition to mushroom grain.
2. the preparation method of oyster can according to claim 1, which is characterized in that pretreatment packet in the step (1)
Include: the screening of a, oyster: selection is sufficiently washed with thread clear water without tripe, fresh grossness oyster meat is broken, washes away and be entrained in oyster meat
In the impurity substances such as silt, broken shell, careful wipes filter membrane off, draining 3-7min after rinsed clean；B, deodorant: 5%NaCl is used
Solution impregnates deodorization, and by oyster, room temperature immersion 0.8-1.5h, soak and material quality ratio are 5:1 in deodorization liquid, every
10min stirring is primary, is rinsed, is drained with thread clear water later；C, oyster meat directly blanching and cooling: is put into 100 DEG C of hot water
Middle blanching 1min, picks up draining with spoon rapidly；D, it seasons: oyster meat being placed in basic baste and impregnates 1h, basic baste
It is 5:1 with oyster meat mass ratio；The basic baste is made by the component of following mass percent: soy sauce 4-7%, monosodium glutamate
0.4-0.7%, sugar 3-6%, salt 2.5-3.5%, water surplus.
3. the preparation method of oyster can according to claim 1, which is characterized in that the production packet of the spicy baste
It includes: a, component and its dosage: granulated sugar 5.5-6.8%, salt 1.2-1.6%, vegetable oil 7.5-9.5%, onion 4-4.8%, peppery
Green pepper powder 4.2-4.6%, sesame oil 4.1-4.7%, yellow rice wine 1-1.8%, mashed garlic 0.3-0.7%, glacial acetic acid 0.3-0.7%, water 3-
5%, monosodium glutamate 0.1-0.3%, 20% concentration catsup surplus；B, spicy baste: vegetable oil is heated to 160-180 DEG C,
Enter the onion chopped up, it is fried to yellow, chilli powder is added and stir-fries, sequentially adds water, catsup, granulated sugar, salt, mashed garlic, fiber crops
Oil mixes heating and boils, make it completely dissolved, yellow rice wine, glacial acetic acid and monosodium glutamate is added before taking the dish out of the pot, after being sufficiently stirred.
4. the preparation method of oyster can according to claim 1, which is characterized in that the production packet of the frying baste
It includes: a, component and its dosage: 1-5 parts of soy sauce, 0.05-1 parts of illiciumverum, 0.05-1 parts of cassia bark, 0.1-0.2 parts of ginger splices, cloves 0.01-
0.02 part, 0.02-0.05 parts of Radix Glycyrrhizae, 0.01-0.05 parts of dried orange peel, 2-6 parts of granulated sugar, 0.05-0.12 parts of salt, 15-25 parts of water；b,
Fried baste: illiciumverum, cassia bark, ginger splices, cloves, Radix Glycyrrhizae, dried orange peel are wrapped with cloth bag first and filtered with the slightly boiled 2-3h of water, is added
Soy sauce, granulated sugar, salt, filtering.
5. the preparation method of oyster can according to claim 1, which is characterized in that the production packet of the instant seasoning liquid
It includes: a, component and its dosage: sugared 3-7%, salt 0.5-1.2%, monosodium glutamate 0.4-0.7%, soy sauce 1-3%, yellow rice wine 0.2-0.3%,
Pepper powder 0.1-0.3%, water surplus；B, instant seasoning liquid: sugar, salt, monosodium glutamate, soy sauce, yellow rice wine, pepper powder, water are mixed and boiled
?.
6. the preparation method of oyster can according to claim 2, which is characterized in that further include the frying of oyster, specifically
To pull step (1) pretreated oyster out from baste, refined edible oil is heated to 160-180 DEG C, is added by draining
Pretreated male whetstone meat, deep-fat frying time 3-7min are constantly gently agitated for when fried, then pick up and drain.
7. the preparation method of oyster can according to claim 6, which is characterized in that further include leaching baste, specially
Oyster after draining immerses 2-4min in baste.
8. the preparation method of oyster can according to claim 1, which is characterized in that the canned middle oyster of step (3)
The weight ratio of meat and baste is (50-100): (20-120).
9. the preparation method of oyster can according to claim 1, which is characterized in that sealed cans are specific in the step (4)
It is filling rear timely Full-automatic vacuum capping machine, carries out sealed cans in 0.016mPa.
10. the preparation method of oyster can according to claim 1, which is characterized in that sterilized in the step (5) and cold
But specifically: sterilizing type: 10min -45min -10min/118 DEG C；Can central temperature is cooled to 45 DEG C after sterilization,
Clean the outer droplet of can and dirt.
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| CN111920021A (en) * | 2020-09-01 | 2020-11-13 | 福建师范大学 | Preparation process of instant oyster soft can |
| CN112998224A (en) * | 2021-04-14 | 2021-06-22 | 海南三元星生物科技股份有限公司 | Anti-fatigue oyster food and preparation method thereof |
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| CN110638001A (en) * | 2019-11-14 | 2020-01-03 | 福建省水产研究所（福建水产病害防治中心） | Processing method of instant oysters |
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