CN112998224A - Anti-fatigue oyster food and preparation method thereof - Google Patents

Anti-fatigue oyster food and preparation method thereof Download PDF

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Publication number
CN112998224A
CN112998224A CN202110401860.6A CN202110401860A CN112998224A CN 112998224 A CN112998224 A CN 112998224A CN 202110401860 A CN202110401860 A CN 202110401860A CN 112998224 A CN112998224 A CN 112998224A
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oyster
oyster meat
meat
soaking
fatigue
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郭红星
周尽学
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Hainan Sanyuanxing Biotechnology Co ltd
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Hainan Sanyuanxing Biotechnology Co ltd
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Priority to CN202110401860.6A priority Critical patent/CN112998224A/en
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Priority to PCT/CN2021/136671 priority patent/WO2022217947A1/en
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • 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

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Abstract

The invention provides a preparation method of an anti-fatigue oyster food. The invention can obviously reduce the fishy smell of the oysters and improve the meat quality of the oysters by adopting NaCl solution for soaking. Moreover, after the oyster is soaked in the seasoning liquid, the fishy smell of the oyster can be further covered, the formation of good color on the surface of the oyster is promoted, and the flavor, color and taste of the oyster are improved. According to the invention, a plurality of hurdle factors are adopted to kill and prevent the propagation of microorganisms, when the pH value of the seasoning liquid reaches 5.7, the pH value of oyster meat is reduced during seasoning permeation, and the pH value is reduced, so that the growth of residual bacteria after sterilization is inhibited, the water activity of the fried oyster is only 0.95, the growth of microorganisms can be inhibited, and the oyster is packaged in vacuum, so that the oxidative deterioration is prevented while the growth of aerobic microorganisms is inhibited.

Description

Anti-fatigue oyster food and preparation method thereof
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to an anti-fatigue oyster food and a preparation method thereof.
Background
Oyster also known as oyster, oyster yellow and oyster, not only taste is delicious, but also is a traditional Chinese medicinal material, and is one of health-care and curative foods with homology of medicine and food by the first batch in China, oyster is mentioned to have the efficacies of reducing phlegm, softening hard masses, clearing heat and eliminating dampness in the sea medicine materia medica and the materia medica compendium of materia medica, modern medical research proves that oyster can nourish yin, suppress yang, calm, astringe sweat, secure essence and stop leucorrhea, is rich in high-quality protein, has perfect amino acid composition and high content, can diminish inflammation, detoxify, protect liver, benefit gallbladder, reduce blood fat, promote the development of infant brain and calm the nerves and nourish brain, most of fat in oyster meat is compound phospholipid, inositol phosphate, EPA, DHA and the like with physiological activity, can prevent arteriosclerosis, resist thrombus and aging, oyster extract also has the functions of oxidation resistance, aging resistance, virus resistance and obvious enhancement of immunity, and is a shellfish, the oyster meat is delicious in meat quality, high in protein and low in fat, is one of main mariculture varieties in coastal areas of China, is also an important export shellfish product in China, contains rich taurine besides glycogen for protecting liver, has the functions of reducing cholesterol, eliminating fatigue, improving the immunity of the organism and improving the heart and blood circulation, and is a marine economic shellfish which is loved by people.
The oyster is a high-nutrition aquatic product, and has the defects of intolerance to storage and freezing, rapid death after water is discharged and easy pollution by microorganisms, the traditional processed product of the oyster is mainly a dried oyster product commonly called oyster fermented bean, and the original characteristics of the aquatic product are usually damaged due to irreversible change because the moisture content mass fraction of the dried oyster fermented bean is only 16-20%.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide an anti-fatigue oyster food and a preparation method thereof.
The invention provides a preparation method of an anti-fatigue oyster food, which comprises the following steps:
A) cleaning oyster meat, soaking the oyster meat in NaCl solution, and then blanching and cooling to obtain blanched oyster meat;
B) soaking the scalded oyster meat in a seasoning liquid, then fishing out, and draining;
coating egg white on the surface of the oyster meat, and frying, dehydrating and drying;
C) soaking the fried and dehydrated dried oyster meat in a preservative solution, draining the water, carrying out vacuum packaging, and then sterilizing to obtain the anti-fatigue oyster food.
Preferably, the oyster is pacific oyster or oyster with pleat;
the method for cleaning the oyster meat comprises the following steps:
selecting fresh and fat oyster meat without belly breaking and with less impurities, washing with clear water, removing impurities carried in the oyster meat, peeling off the mantle, rinsing, and draining.
Preferably, the method for soaking by using NaCl solution is
Soaking oyster meat in 5% NaCl solution at 25 + -5 deg.C for 1h, stirring every 10min, washing with clear water, and draining;
the mass ratio of the NaCl solution to the oyster meat is 5: 1.
Preferably, the blanching and cooling are: scalding Carnis Ostreae in boiling water for 1min, taking out, draining, standing, and cooling.
Preferably, the seasoning liquid comprises the following raw materials in percentage by mass:
5% of sugar, 1% of salt, 0.6% of monosodium glutamate, 2% of soy sauce, 1% of yellow wine, 0.4% of pepper and the balance of water.
Preferably, the frying temperature is 160 ℃ and the frying time is 5 min.
Preferably, the preservative solution comprises the following raw materials in percentage by mass:
0.08 percent of nisin, 0.04 percent of lysozyme, 0.4 percent of potassium sorbate, 2 percent of sodium lactate, 0.05 percent of ethylenediamine tetraacetic acid, 1 percent of glycine and the balance of water;
the time for soaking the fresh-keeping liquid is 30 s.
Preferably, the sterilization is back pressure sterilization, the temperature is 110 ℃, and the time is 10 min.
The invention also provides an anti-fatigue oyster food prepared by the preparation method.
Preferably, the anti-fatigue oyster food has a water activity of 0.95.
Compared with the prior art, the invention provides a preparation method of an anti-fatigue oyster food, which comprises the following steps: A) cleaning oyster meat, soaking the oyster meat in NaCl solution, and then blanching and cooling to obtain blanched oyster meat; B) soaking the scalded oyster meat in a seasoning liquid, then fishing out, and draining; coating egg white on the surface of the oyster meat, and frying, dehydrating and drying; C) soaking the fried and dehydrated dried oyster meat in a preservative solution, draining the water, carrying out vacuum packaging, and then sterilizing to obtain the anti-fatigue oyster food. According to the invention, the fishy smell of the oysters can be obviously reduced and the meat quality of the oysters can be improved by soaking the oysters in the NaCl solution, the ionic degree of meat is enhanced by adding the salt, the number of the myofibrillar proteins is increased, and under the condition that the fibrous myofibrillar proteins are heated and deformed, water and fat are wrapped and solidified, so that the water retention of the meat is improved, and the sensory quality of the oyster meat can be improved. Moreover, after the oyster is soaked in the seasoning liquid, the fishy smell of the oyster can be further covered, the formation of good color on the surface of the oyster is promoted, and the flavor, color and taste of the oyster are improved. According to the invention, a plurality of hurdle factors are adopted to kill and prevent the propagation of microorganisms, when the pH value of the seasoning liquid reaches 5.7, the pH value of oyster meat is reduced during seasoning permeation, and the pH value is reduced, so that the growth of residual bacteria after sterilization is inhibited, the water activity of the fried oyster is only 0.95, the growth of microorganisms can be inhibited, and the oyster is packaged in vacuum, so that the oxidative deterioration is prevented while the growth of aerobic microorganisms is inhibited.
Drawings
Fig. 1 is a flow chart of a preparation process of the anti-fatigue oyster food provided by the invention.
Detailed Description
The invention provides a preparation method of an anti-fatigue oyster food, which comprises the following steps:
A) cleaning oyster meat, soaking the oyster meat in NaCl solution, and then blanching and cooling to obtain blanched oyster meat;
B) soaking the scalded oyster meat in a seasoning liquid, then fishing out, and draining;
coating egg white on the surface of the oyster meat, and frying, dehydrating and drying;
C) soaking the fried and dehydrated dried oyster meat in a preservative solution, draining the water, carrying out vacuum packaging, and then sterilizing to obtain the anti-fatigue oyster food.
In the invention, selected oysters are Pacific oysters or oyster folds, the area where the oysters are selected is mainly in a shallow sea area, the harvest season is 1-6 months and 10-12 months per year, individuals with plump oyster meat and delicious oyster meat are selected, after the oysters are fished, surface dirt is cleaned, the oysters are cleaned with seawater, the oysters are placed into a purification tank, the temperature of the purification tank is controlled to be 10-15 ℃, the salinity is about 3%, and ozone disinfection equipment is added.
During pretreatment of the oysters, the purified oysters are steamed and shelled in a high-pressure steam pot, the shell opening temperature is 115 ℃, the steaming time is 3-5min, the temperature in the high-pressure steam pot is required to be rapidly increased to 115 ℃ during steaming, the pressure in the pot is immediately relieved after the shell opening time is reached, the oysters are taken out of the pot, meat is manually taken after the shells are opened, oyster meat with peculiar smell and deterioration is removed, and other impurities are prevented from being mixed.
Then, selecting fresh and fat oyster meat without belly breaking and with few impurities, fully washing with trickle clear water, removing silt, broken shells and other impurities carried in the oyster meat, carefully peeling off the mantle, rinsing, and draining for 5 min.
And then, soaking the cleaned oyster meat with a NaCl solution, and then blanching and cooling to obtain the blanched oyster meat.
Specifically, the method for soaking by using NaCl solution comprises the following steps
Soaking oyster meat in 5% NaCl solution at 25 + -5 deg.C for 1h, stirring every 10min, washing with clear water, and draining;
the mass ratio of the NaCl solution to the oyster meat is 5: 1.
The blanching and cooling are as follows:
and (3) blanching the oyster meat in boiling water for 1min, then taking out the oyster meat, draining, standing and cooling, wherein the mass ratio of the boiling water to the oyster meat is 5: 1.
The heat sterilization can better kill saccharomycetes, mould and most of non-spores, and can ensure the taste, flavor and color, and after the heat scalding exceeds 1min, the water content can be reduced, so that the taste and color of the oyster meat are deteriorated;
and (3) after the scalded oyster meat is obtained, soaking the scalded oyster meat in a seasoning liquid, then fishing out and draining.
The seasoning liquid comprises the following raw materials in percentage by mass:
5% of sugar, 1% of salt, 0.6% of monosodium glutamate, 2% of soy sauce, 1% of yellow wine, 0.4% of pepper and the balance of water.
The pH value of the seasoning liquid is 5.7, and the pH value of the oyster meat is reduced during seasoning permeation, so that the growth of residual bacteria after sterilization is inhibited.
The mass ratio of the seasoning liquid to the oyster meat is 5: 1.
The soaking time is 1 h.
Then, coating egg white liquid on the surface of the oyster meat, and frying, dehydrating and drying.
The frying temperature is 160 deg.C, and the frying time is 5 min.
The mass ratio of the oil to the oyster meat is 10: 1.
The water activity of the fried oyster is 0.95, and the growth of microorganisms can be inhibited.
Soaking the fried and dehydrated dried oyster meat in a preservative solution, draining the water, carrying out vacuum packaging, and then sterilizing to obtain the anti-fatigue oyster food.
The fresh-keeping liquid comprises the following raw materials in percentage by mass:
0.08 percent of nisin, 0.04 percent of lysozyme, 0.4 percent of potassium sorbate, 2 percent of sodium lactate, 0.05 percent of ethylenediamine tetraacetic acid, 1 percent of glycine and the balance of water;
the time for soaking the fresh-keeping liquid is 30 s.
After soaking, quickly draining water, putting into a cooking bag with the weight of 20 +/-0.2 g per bag, and sealing in vacuum with the vacuum degree of 0.1 MPa.
Wherein, a CRDX-280 vacuum packaging machine is adopted, a Universal 1000 frying oven is adopted for frying and dehydrating, all processes are carried out on the surface of an SW-CJ superclean workbench, and D-8941 stainless steel electric heating portable disinfector is adopted for disinfection treatment.
After the sealing of the cooking bag, the bag should be sterilized as soon as possible, and the interval time should not exceed half an hour.
The sterilization comprises the steps of washing off greasy dirt attached to the outer wall of a bottle of the sealed cooking bag by using a cleaning agent, washing the bottle by using clear water, and putting the bottle into a sterilization pot for sterilization, wherein the sterilization method is counter-pressure sterilization, the temperature is 110 ℃, and the time is 10 min.
And finally, boxing and warehousing the products, wherein the boxing comprises the steps of cleaning oil stains on the surfaces of sterilized product bags, wiping off surface moisture, filling the product bags into a carton, performing inspection before product packaging, removing low vacuum and vacuum-free bags, labeling, packaging and warehousing.
Referring to fig. 1, fig. 1 is a flow chart of a preparation process of the fatigue-resistant oyster food provided by the invention.
The invention also provides the anti-fatigue oyster food prepared by the preparation method.
Wherein the water activity of the anti-fatigue oyster food is 0.95.
The invention provides an anti-fatigue oyster food and a preparation method thereof, and the anti-fatigue oyster food has the following beneficial effects:
1. according to the invention, NaCl solution with the mass fraction of 5% is adopted to remove fishy smell of oyster meat and soak the oyster meat for 60min, so that the operation is simple and easy, the fishy smell of the oyster can be obviously reduced, and the meat quality of the oyster can be improved.
2. The invention adopts a plurality of hurdle factors to kill microorganisms and prevent the propagation of the microorganisms, can better kill saccharomycetes, mould and most of non-spores through heat sterilization, can ensure the taste, flavor and color at the same time, when the pH value of the seasoning liquid reaches 5.7, the pH value of oyster meat is reduced during seasoning permeation, and the pH value is reduced, so that the growth of residual bacteria after sterilization is inhibited, the heat resistance of other microorganisms is weakened, the water activity of the fried oyster is only 0.95, the growth of the microorganisms can be effectively inhibited, the better mouthfeel of the oyster is also kept, and the oyster is packaged in vacuum, so that the growth and propagation of aerobic microorganisms can be inhibited, and the oxidative deterioration can be prevented.
For further understanding of the present invention, the anti-fatigue oyster food and the preparation method thereof provided by the present invention are described below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
Example 1
The oyster pretreatment method comprises the steps of selecting oyster to be selected as pacific oysters, selecting oyster areas to be dominated by shallow sea areas, selecting oyster meat to be fat and individuals with delicious meat, wherein the harvesting season is 1-6 months and 10-12 months per year, avoiding the spawning season of the oysters, selecting oyster meat to be fat, fishing the individual oysters with delicious meat, cleaning surface dirt, cleaning with seawater, putting the oysters into a purification tank, controlling the temperature of the purification tank to be 10-15 ℃, controlling the salinity to be about 3%, adding ozone disinfection equipment, and improving disinfection and sterilization effects.
The method comprises the steps of conducting pretreatment on oysters, conducting digestion and shelling on the purified oysters in a high-pressure steam pot, enabling the shelling temperature to be 115 ℃, conducting stewing for about 3-5min, during stewing, requiring the temperature in the high-pressure steam pot to be rapidly increased to 115 ℃, immediately relieving the pressure in the pot after the shelling time is reached, taking out the oysters, manually taking out the oysters after the shelling, removing oyster meat with peculiar smell and deterioration, preventing other impurities from being mixed, selecting fresh and fat oysters without belly breaking and with few impurities, fully washing the oysters with trickle clear water, removing silt, broken shells and other impurities carried in the oysters, carefully peeling mantle films off, and draining for 5min after the oysters are rinsed clean.
Soaking oyster meat in 5% NaCl solution at 25 + -5 deg.C for 1h, stirring every 10min, washing with clear water, and draining; the mass ratio of the NaCl solution to the oyster meat is 5: 1.
Directly adding Carnis Ostreae into 100 deg.C hot water at a ratio of hot water to Carnis Ostreae raw materials of 5:1, blanching for 1min, quickly scooping up with a spoon, draining, and standing to cool Carnis Ostreae.
And (3) after the scalded oyster meat is obtained, soaking the scalded oyster meat in a seasoning liquid, then fishing out and draining. The seasoning liquid comprises the following raw materials in percentage by mass:
5% of sugar, 1% of salt, 0.6% of monosodium glutamate, 2% of soy sauce, yellow wine, pepper and the balance of water.
The pH of the seasoning liquid is 5.7. The mass ratio of the seasoning liquid to the oyster meat is 5: 1. The soaking time is 1 h.
Then, coating egg white liquid on the surface of the oyster meat, and frying, dehydrating and drying. The frying temperature is 160 deg.C, and the frying time is 5 min. The mass ratio of the oil to the oyster meat is 10: 1. The water activity of the fried oyster is 0.95, and the growth of microorganisms can be inhibited.
Soaking the fried and dehydrated dried oyster meat in a preservative solution, draining the water, carrying out vacuum packaging, and then sterilizing to obtain the anti-fatigue oyster food. The fresh-keeping liquid comprises the following raw materials in percentage by mass: 0.08 percent of nisin, 0.04 percent of lysozyme, 0.4 percent of potassium sorbate, 2 percent of sodium lactate, 0.05 percent of ethylenediamine tetraacetic acid, 1 percent of glycine and the balance of water; the time for soaking the fresh-keeping liquid is 30 s.
After soaking, quickly draining water, putting into a cooking bag with the weight of 20 +/-0.2 g per bag, and sealing in vacuum with the vacuum degree of 0.1 MPa.
Wherein, a CRDX-280 vacuum packaging machine is adopted, a Universal 1000 frying oven is adopted for frying and dehydrating, all processes are carried out on the surface of an SW-CJ superclean workbench, and D-8941 stainless steel electric heating portable disinfector is adopted for disinfection treatment.
After the sealing of the cooking bag, the bag should be sterilized as soon as possible, and the interval time should not exceed half an hour.
The sterilization comprises the steps of washing off greasy dirt attached to the outer wall of a bottle of the sealed cooking bag by using a cleaning agent, washing the bottle by using clear water, and putting the bottle into a sterilization pot for sterilization, wherein the sterilization method is counter-pressure sterilization, the temperature is 110 ℃, and the time is 10 min.
And finally, boxing and warehousing the products, wherein the boxing comprises the steps of cleaning oil stains on the surfaces of sterilized product bags, wiping off surface moisture, filling the product bags into a carton, performing inspection before product packaging, removing low vacuum and vacuum-free bags, labeling, packaging and warehousing.
According to the invention, NaCl solution with the mass fraction of 5% is adopted to remove fishy smell of oyster meat and soak the oyster meat for 60min, so that the operation is simple and easy, the fishy smell of the oyster can be obviously reduced, and the meat quality of the oyster can be improved.
The invention adopts a plurality of hurdle factors to kill microorganisms and prevent the propagation of the microorganisms, can better kill saccharomycetes, mould and most of non-spores through heat sterilization, can ensure the taste, flavor and color at the same time, when the pH value of the seasoning liquid reaches 5.7, the pH value of oyster meat is reduced during seasoning permeation, and the pH value is reduced, so that the growth of residual bacteria after sterilization is inhibited, the heat resistance of other microorganisms is weakened, the water activity of the fried oyster is only 0.95, the growth of the microorganisms can be effectively inhibited, the better mouthfeel of the oyster is also kept, and the oyster is packaged in vacuum, so that the growth and propagation of aerobic microorganisms can be inhibited, and the oxidative deterioration can be prevented.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The preparation method of the fatigue-resistant oyster food is characterized by comprising the following steps:
A) cleaning oyster meat, soaking the oyster meat in NaCl solution, and then blanching and cooling to obtain blanched oyster meat;
B) soaking the scalded oyster meat in a seasoning liquid, then fishing out, and draining;
coating egg white on the surface of the oyster meat, and frying, dehydrating and drying;
C) soaking the fried and dehydrated dried oyster meat in a preservative solution, draining the water, carrying out vacuum packaging, and then sterilizing to obtain the anti-fatigue oyster food.
2. The method according to claim 1, wherein the oysters are pacific oysters or oyster shells;
the method for cleaning the oyster meat comprises the following steps:
selecting fresh and fat oyster meat without belly breaking and with less impurities, washing with clear water, removing impurities carried in the oyster meat, peeling off the mantle, rinsing, and draining.
3. The method for preparing according to claim 1, wherein the soaking with NaCl solution is performed by
Soaking oyster meat in 5% NaCl solution at 25 + -5 deg.C for 1h, stirring every 10min, washing with clear water, and draining;
the mass ratio of the NaCl solution to the oyster meat is 5: 1.
4. The method of manufacturing according to claim 1, wherein the blanching and cooling are: scalding Carnis Ostreae in boiling water for 1min, taking out, draining, standing, and cooling.
5. The preparation method according to claim 1, wherein the seasoning liquid comprises the following raw materials in percentage by mass:
5% of sugar, 1% of salt, 0.6% of monosodium glutamate, 2% of soy sauce, 1% of yellow wine, 0.4% of pepper and the balance of water.
6. The method of claim 1, wherein said frying is carried out at a temperature of 160 ℃ for a period of 5 minutes.
7. The preparation method of claim 1, wherein the preservative solution comprises the following raw materials in percentage by mass:
0.08 percent of nisin, 0.04 percent of lysozyme, 0.4 percent of potassium sorbate, 2 percent of sodium lactate, 0.05 percent of ethylenediamine tetraacetic acid, 1 percent of glycine and the balance of water;
the time for soaking the fresh-keeping liquid is 30 s.
8. The method according to claim 1, wherein the sterilization is back pressure sterilization at 110 ℃ for 10 min.
9. An antifatigue oyster food prepared by the method according to any one of claims 1 to 8.
10. The fatigue-resistant oyster food product according to claim 9 wherein the fatigue-resistant oyster food product has a water activity of 0.95.
CN202110401860.6A 2021-04-14 2021-04-14 Anti-fatigue oyster food and preparation method thereof Pending CN112998224A (en)

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