CN110074360A - The processing method of one seed oyster ready-to-eat food - Google Patents
The processing method of one seed oyster ready-to-eat food Download PDFInfo
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- CN110074360A CN110074360A CN201910445736.2A CN201910445736A CN110074360A CN 110074360 A CN110074360 A CN 110074360A CN 201910445736 A CN201910445736 A CN 201910445736A CN 110074360 A CN110074360 A CN 110074360A
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- oyster
- added
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- water
- yeast
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 143
- 235000020636 oyster Nutrition 0.000 title claims abstract description 143
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000021487 ready-to-eat food Nutrition 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 56
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229930006000 Sucrose Natural products 0.000 claims abstract description 29
- 239000005720 sucrose Substances 0.000 claims abstract description 29
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000009278 visceral effect Effects 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 230000001681 protective effect Effects 0.000 claims description 2
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 240000000111 Saccharum officinarum Species 0.000 description 5
- 235000007201 Saccharum officinarum Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000237852 Mollusca Species 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000237519 Bivalvia Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010048259 Zinc deficiency Diseases 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- CEKJAYFBQARQNG-UHFFFAOYSA-N cadmium zinc Chemical compound [Zn].[Cd] CEKJAYFBQARQNG-UHFFFAOYSA-N 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the processing methods of a seed oyster ready-to-eat food, comprising the following steps: selection fresh and healthy, the high oyster of coefficient of condition；Take out soft body, oyster visceral mass is removed, it cleans up, the sucrose solution that 100ml water 2.5g sucrose is added sufficiently impregnates, and smashs to pieces and drains after freezing, is added that 100ml water contains 1.00~1.50g yeast powder and sufficiently impregnates with the yeast soln of 1.2~3:1 of oyster meat weight ratio, the weight ratio that oyster meat and glutinous rice flour is added is the glutinous rice flour of 3:1, it mixes, salt is added, sizes mixing；It dries and controls moisture content；Mold is poured into homogenate, extruding 2 is divided 20 seconds under 700W power, and extruding good oyster crisp chip is vacuum-packed after secondary drying.Production method of the present invention is simple, easy to operate, the oyster piece unique flavor prepared, convenient, enriches the eating method of oyster, is conducive to industry development.
Description
Technical field:
The present invention relates to the processing methods of a kind of method for fine finishing of shellfish more particularly to a seed oyster ready-to-eat food.
Background technique:
Oyster is the Bivalvia in Mollusca, is one of important Mollusca Resource of world ocean, oyster is the day more containing zinc
One of right food (every hectogram oyster meat content is up to 100mg), that is, 2-3 are only eaten daily, provide for one day institute of human body
The crowd of the zinc needed, suitable zinc-deficiency is edible.Taurine contained by oyster, DHA, EPA are important nutrients needed for intellectual development.
Glycogen is the deposit form of human body self-energy, can improve people physical strength and mental activity efficiency.In addition pharmacology test is studied
Show to increase intracorporal zinc content with oyster shell, the zinc cadmium ratio of body can be improved, is conducive to improve and prevent and treat hypertension,
Play shield brain, brain strengthening function.
But current people even rest on a fairly simple stage for the utilization of oyster, pass through the system of simply cooking
At food, salty dried product and health care product is made.Towards market it is extremely limited.Oyster is a kind of well-known food materials, battalion
It supports and enriches, but since its unique fishy smell receive the people of part hinterland can not.
Dilated product is liked by adult and child deeply, but the puffing technique of mainstream is frying-expansion and extrusion.Oil
Fried extruding has the shortcomings that oil content is excessively high, does not meet modern for the demand of healthy diet.Extrusion has to meat
The low disadvantage of albumen phase permeability curve can not largely utilize oyster.Currently without in such a way that puffing technique processes shellfish.
Summary of the invention:
It is an object of the invention to overcome the shortcomings of above-mentioned prior art and simple, easy to operate, the product that provides a kind of production method
Quality is high, eats health, improves extruding efficiency, and good with oyster phase permeability curve, mouldability is high, retains nutriment and original in oyster
Some colors, in good taste, environmental friendly excellent, the processing method of lower-cost oyster ready-to-eat food.
The purpose of the present invention can be reached by following measure: the processing method of a seed oyster ready-to-eat food, feature
Be itself the following steps are included:
(1) raw material select:
Select fresh and healthy, the high oyster of coefficient of condition；
(2) it pre-processes:
Selected oyster is scrubbed using brush, oyster is pried open after washing off the impurity being attached on oyster shell, selects soft body fertilizer
Large, oyster visceral mass is rejected, is cleaned up, is put into spare in vessel by color saturation, clean oyster；
(3) seasoning and preservation of oyster meat:
(1) it prepares sucrose solution: sucrose and water is uniformly mixed, the ratio of water and sucrose is the sugarcane containing 2.5g in the water of 100ml
Sugar；
(2) prepared sucrose solution in advance is added into spare oyster meat impregnates it sufficiently, and is put into refrigerator and freezes
Preservation 30~take out after sixty minutes, oyster meat is smashed to pieces, and yeast soln is added after draining and sufficiently impregnates, and soaking time 50~
60min, soaking temperature are 25~35 DEG C；In the yeast soln ratio of water and yeast powder be in 100ml water containing 1.00~
1.50g yeast powder；The weight ratio of yeast soln and oyster meat is 1.2~3:1；
(4) preparation homogenate:
It is mixed glutinous rice flour is added in the oyster meat in step (3), the weight ratio of oyster meat and glutinous rice flour is 3:1；By weight
200:1(oyster meat and glutinous rice powder mixture 200, salt 1) ratio salt is added, size mixing；By oyster meat and glutinous rice flour
It is put into baking oven and dries 15~20 minutes with the mixture of salt, 65~75 DEG C of oven temperature, control moisture content to 40%~50%；
(5) microwave bulking:
Template is poured into homogenate in step (4), extruding 2 divides 20 seconds~2 points 30 seconds under 700W power, suitable microwave function
Rate promotes the moisture in oyster thin slice to go out, and power is big, and tissue rapid expanding generates high puffed degree, inappropriate microwave power meeting
Generation expansion rate is not high or is charred phenomenon, influences the mouthfeel of extruding oyster piece, while microwave itself plays the role of sterilization；
(6) it packs:
By the good oyster crisp chip secondary drying of extruding, hot blast temperature is 35~45 DEG C, and wind speed is 3.0~4.0 m/s, when drying
Between be 1.0~2.0h, until dry tack free is without sticky sense；Oyster crisp chip is vacuum-packed afterwards, is kept in dark place.
In order to further realize the purpose of the present invention, the oyster meat sufficiently impregnated in the step (three) is put into refrigerator
Freezen protective 50 minutes, the soaking time 51min of yeast soln is added, soaking temperature is 31 DEG C；In the yeast soln water and
The ratio of yeast powder is to contain 1.20g yeast powder in 100ml water；The weight ratio of yeast soln and oyster meat is 2:1.
The present invention can produce following good effect compared with the prior art: the present invention uses microwave bulking technology, have by
It is hot uniformly, heating speed is fast, product quality is high, be quick on the draw, be easily controllable, the thermal efficiency it is high, and occupation area of equipment is small
The advantages that, and since grease can reduce the extruding efficiency of microwave bulking, so being doomed microwave bulking product is usually to be free of
Grease, so it is more healthy.The present invention preferably retains nutriment and the original color of oyster in oyster, improves
The quality of oyster food.The present invention uses the processing mode of yeast powder deodorant, can effectively remove fishy smell, by adding sucrose
2.5g/100ml sucrose solution (debita spissitudo can be improved extruding efficiency, and excessive concentration, which will lead to coking, influences mouthfeel), salt
Seasoning mode, can both increase its flavor, more can effectively improve extruding efficiency, the present invention is high-efficient using glutinous rice flour extruding,
Good with oyster phase permeability curve, the high feature of mouldability carries out microwave bulking after mixing glutinous rice flour with oyster.Generate in good taste, property
The good extruding oyster crisp chip of shape can be very good the market for opening oyster by this method.Whole flow process will not generate strong dirt
Waste material is contaminated, environmental friendly excellent, project carries out place in Yantai City, is located in coastal area, it is convenient that oyster obtains, raw material sources
Extensively, materials are convenient, and cost is relatively low.The present invention is had selected the mode of microwave bulking, oyster meat is made swollen by comparative experiments
Helping digestion product have expanded the mode of oyster finishing, improve storage duration, and convenient transportation is carried out using the method for microwave bulking
Finishing can not only make full use of oyster individual, push oyster culture, can also be improved the utility value and cultivation warp of oyster
Ji benefit.This new method is not only used in the processing of oyster, can also be attempted dynamic used in other marine commercial molluscs
Object processing industry will accelerate the Advances in Breeding of shellfish.
Specific embodiment:
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment is only
It is a part of the embodiment of the present invention, instead of all the embodiments.
Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without making creative work
The every other embodiment obtained, shall fall within the protection scope of the present invention.
Embodiment 1:
(1) raw material select:
Select fresh and healthy, the high oyster of coefficient of condition；
(2) it pre-processes:
Selected oyster is scrubbed using brush, oyster is pried open after washing off the impurity being attached on oyster shell, selects soft body
Big and fleshy, oyster visceral mass is rejected, is cleaned up, is put into spare in vessel by color saturation, clean oyster；
(3) seasoning and preservation of oyster meat:
(1) it prepares sucrose solution: sucrose and water is uniformly mixed, the ratio of water and sucrose is the sugarcane containing 2.5g in the water of 100ml
Sugar；
(2) prepared sucrose solution in advance is added into spare oyster meat impregnates it sufficiently, and is put into refrigerator and freezes
It is taken out after saving 30 minutes, oyster meat is smashed to pieces, yeast soln is added after draining and sufficiently impregnates, soaking time 50min impregnates temperature
Degree is 25 DEG C；The ratio of water and yeast powder is to contain 1.00g yeast powder in 100ml water in the yeast soln；Yeast soln with
The weight ratio of oyster meat is 1.2:1.
(4) preparation homogenate:
It is mixed glutinous rice flour is added in the oyster meat in step (3), the weight ratio of oyster meat and glutinous rice flour is 3:1；By weight
200:1(oyster meat and glutinous rice powder mixture 200, salt 1) ratio salt is added, size mixing；By oyster meat and glutinous rice flour
It is put into baking oven and dries 15 minutes with the mixture of salt, 75 DEG C of oven temperature, control moisture content to 40%.
(5) microwave bulking:
Template is poured into homogenate in step (4), extruding 2 is divided 20 seconds under 700W power, and suitable microwave power promotes oyster
It is big that moisture in thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate expansion rate
It is not high or be charred phenomenon, the mouthfeel of extruding oyster piece is influenced, while microwave itself plays the role of sterilization.
(6) it packs:
By the good oyster crisp chip secondary drying of extruding, hot blast temperature is 35 DEG C, wind speed 3.0m/s, drying time 1.0h,
Until dry tack free is without sticky sense.Oyster crisp chip is vacuum-packed afterwards, is kept in dark place.
Embodiment 2:
(1) raw material select:
Select fresh and healthy, the high oyster of coefficient of condition；
(2) it pre-processes:
Selected oyster is scrubbed using brush, oyster is pried open after washing off the impurity being attached on oyster shell, selects soft body
Big and fleshy, oyster visceral mass is rejected, is cleaned up, is put into spare in vessel by color saturation, clean oyster；
(3) seasoning and preservation of oyster meat:
(1) it prepares sucrose solution: sucrose and water is uniformly mixed, the ratio of water and sucrose is the sugarcane containing 2.5g in the water of 100ml
Sugar；
(2) prepared sucrose solution in advance is added into spare oyster meat impregnates it sufficiently, and is put into refrigerator and freezes
Preservation is taken out after sixty minutes, and oyster meat is smashed to pieces, and yeast soln is added after draining and sufficiently impregnates, and soaking time 60min impregnates temperature
Degree is 35 DEG C；The ratio of water and yeast powder is to contain 1.50g yeast powder in 100ml water in the yeast soln；Yeast soln with
The weight ratio of oyster meat is 3:1.
(4) preparation homogenate:
It is mixed glutinous rice flour is added in the oyster meat in step (3), the weight ratio of oyster meat and glutinous rice flour is 3:1；By weight
200:1(oyster meat and glutinous rice powder mixture 200, salt 1) ratio salt is added, size mixing；By oyster meat and glutinous rice flour
It is put into baking oven and dries 20 minutes with the mixture of salt, 65 DEG C of oven temperature, control moisture content to 50%.
(5) microwave bulking:
Template is poured into homogenate in step (4), extruding 2 is divided 30 seconds under 700W power, and suitable microwave power promotes oyster
It is big that moisture in thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate expansion rate
It is not high or be charred phenomenon, the mouthfeel of extruding oyster piece is influenced, while microwave itself plays the role of sterilization.
(6) it packs:
By the good oyster crisp chip secondary drying of extruding, hot blast temperature is 45 DEG C, and wind speed is 4.0 m/s, drying time 2.0h,
Until dry tack free is without sticky sense.Oyster crisp chip is vacuum-packed afterwards, is kept in dark place.
Embodiment 3:
(1) raw material select:
Select fresh and healthy, the high oyster of coefficient of condition；
(2) it pre-processes:
Selected oyster is scrubbed using brush, oyster is pried open after washing off the impurity being attached on oyster shell, selects soft body
Big and fleshy, oyster visceral mass is rejected, is cleaned up, is put into spare in vessel by color saturation, clean oyster；
(3) seasoning and preservation of oyster meat:
(1) it prepares sucrose solution: sucrose and water is uniformly mixed, the ratio of water and sucrose is the sugarcane containing 2.5g in the water of 100ml
Sugar；
(2) prepared sucrose solution in advance is added into spare oyster meat impregnates it sufficiently, and is put into refrigerator and freezes
It is taken out after saving 45 minutes, oyster meat is smashed to pieces, yeast soln is added after draining and sufficiently impregnates, soaking time 55min impregnates temperature
Degree is 30 DEG C；The ratio of water and yeast powder is to contain 1.20g yeast powder in 100ml water in the yeast soln；Yeast soln with
The weight ratio of oyster meat is 2:1.
(4) preparation homogenate:
It is mixed glutinous rice flour is added in the oyster meat in step (3), the weight ratio of oyster meat and glutinous rice flour is 3:1；By weight
200:1(oyster meat and glutinous rice powder mixture 200, salt 1) ratio salt is added, size mixing；By oyster meat and glutinous rice flour
It is put into baking oven and dries 18 minutes with the mixture of salt, 70 DEG C of oven temperature, control moisture content to 45%.
(5) microwave bulking:
Template is poured into homogenate in step (4), extruding 2 is divided 25 seconds under 700W power, and suitable microwave power promotes oyster
It is big that moisture in thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate expansion rate
It is not high or be charred phenomenon, the mouthfeel of extruding oyster piece is influenced, while microwave itself plays the role of sterilization.
(6) it packs:
By the good oyster crisp chip secondary drying of extruding, hot blast temperature is 40 DEG C, wind speed 3.5m/s, drying time 1.5h,
Until dry tack free is without sticky sense.Oyster crisp chip is vacuum-packed afterwards, is kept in dark place.
Embodiment 4:
(1) raw material select:
Select fresh and healthy, the high oyster of coefficient of condition；
(2) it pre-processes:
Selected oyster is scrubbed using brush, oyster is pried open after washing off the impurity being attached on oyster shell, selects soft body
Big and fleshy, oyster visceral mass is rejected, is cleaned up, is put into spare in vessel by color saturation, clean oyster；
(3) seasoning and preservation of oyster meat:
(1) it prepares sucrose solution: sucrose and water is uniformly mixed, the ratio of water and sucrose is the sugarcane containing 2.5g in the water of 100ml
Sugar；
(2) prepared sucrose solution in advance is added into spare oyster meat impregnates it sufficiently, and is put into refrigerator and freezes
It is taken out after saving 50 minutes, oyster meat is smashed to pieces, yeast soln is added after draining and sufficiently impregnates, soaking time 51min impregnates temperature
Degree is 31 DEG C；The ratio of water and yeast powder is to contain 1.20g yeast powder in 100ml water in the yeast soln；Yeast soln with
The weight ratio of oyster meat is 2:1.
(4) preparation homogenate:
It is mixed glutinous rice flour is added in the oyster meat in step (3), the weight ratio of oyster meat and glutinous rice flour is 3:1；By weight
200:1(oyster meat and glutinous rice powder mixture 200, salt 1) ratio salt is added, size mixing；By oyster meat and glutinous rice flour
It is put into baking oven and dries 20 minutes with the mixture of salt, 70 DEG C of oven temperature, control moisture content to 45%.
(5) microwave bulking:
Template is poured into homogenate in step (4), extruding 2 is divided 25 seconds under 700W power, and suitable microwave power promotes oyster
It is big that moisture in thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate expansion rate
It is not high or be charred phenomenon, the mouthfeel of extruding oyster piece is influenced, while microwave itself plays the role of sterilization.
(6) it packs:
By the good oyster crisp chip secondary drying of extruding, hot blast temperature is 40 DEG C, wind speed 3.5m/s, drying time 1.5h,
Until dry tack free is without sticky sense.Oyster crisp chip is vacuum-packed afterwards, is kept in dark place.
Sample investigation respectively, the production of brittleness index and rigid output are carried out to the finished product of the finished product of each embodiment after 1 month
Product are substantially unchanged.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (2)
1. the processing method of a seed oyster ready-to-eat food, it is characterised in that itself the following steps are included:
(1) raw material select:
Select fresh and healthy, the high oyster of coefficient of condition；
(2) it pre-processes:
Selected oyster is scrubbed using brush, oyster is pried open after washing off the impurity being attached on oyster shell, selects soft body
Big and fleshy, oyster visceral mass is rejected, is cleaned up, is put into spare in vessel by color saturation, clean oyster；
(3) seasoning and preservation of oyster meat:
(1) it prepares sucrose solution: sucrose and water is uniformly mixed, the ratio of water and sucrose is sucrose of the 100ml water containing 2.5g；
(2) prepared sucrose solution in advance is added into spare oyster meat impregnates it sufficiently, and is put into refrigerator and freezes
Preservation 30~take out after sixty minutes, oyster meat is smashed to pieces, and yeast soln is added after draining and sufficiently impregnates, and soaking time 50~
60min, soaking temperature are 25~35 DEG C；In the yeast soln ratio of water and yeast powder be in 100ml water containing 1.00~
1.50g yeast powder；The weight ratio of yeast soln and oyster meat is 1.2~3:1；
(4) preparation homogenate:
Glutinous rice flour is added into the oyster meat in step (3) to mix, the weight ratio of oyster meat and glutinous rice flour is 3:1；By weight
Salt is added in the ratio of 200:1, sizes mixing；By the mixture of oyster meat and glutinous rice flour and salt be put into drying 15 in baking oven~
20 minutes, 65~75 DEG C of oven temperature, control moisture content to 40%~50%；
(5) microwave bulking:
Template is poured into homogenate in step (4), extruding 2 divides 20 seconds~2 points 30 seconds under 700W power, suitable microwave function
Rate promotes the moisture in oyster thin slice to go out, and power is big, and tissue rapid expanding generates high puffed degree, inappropriate microwave power meeting
Generation expansion rate is not high or is charred phenomenon, influences the mouthfeel of extruding oyster piece, while microwave itself plays the role of sterilization；
(6) it packs:
By the good oyster crisp chip secondary drying of extruding, hot blast temperature is 35~45 DEG C, and wind speed is 3.0~4.0 m/s, when drying
Between be 1.0~2.0h, until dry tack free is without sticky sense；Oyster crisp chip is vacuum-packed afterwards, is kept in dark place.
2. the processing method of seed oyster ready-to-eat food according to claim 1, it is characterised in that the step (three)
In the oyster meat that sufficiently impregnates be put into freezen protective 50 minutes in refrigerator, the soaking time 51min of yeast soln is added, impregnates temperature
Degree is 31 DEG C；The ratio of water and yeast powder is to contain 1.20g yeast powder in 100ml water in the yeast soln；Yeast soln with
The weight ratio of oyster meat is 2:1.
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