CN1505984A - Deep processing method for producing serial oyster products - Google Patents
Deep processing method for producing serial oyster products Download PDFInfo
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- CN1505984A CN1505984A CNA021496382A CN02149638A CN1505984A CN 1505984 A CN1505984 A CN 1505984A CN A021496382 A CNA021496382 A CN A021496382A CN 02149638 A CN02149638 A CN 02149638A CN 1505984 A CN1505984 A CN 1505984A
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Abstract
The present invention provides one deep processing method for producing serial oyster products comprehensively and can utilize the material effectively. The present invention provides one feasible technological process for developing rich sea water shell resource. The processing method adopts fresh oyster as material and has the outstanding advantages of simple technological process, high product quality, less investment in apparatus, suitability to large scale production and being environment friendly.
Description
Technical field
The present invention relates to food manufacturing, being specifically related to the marine shellfish is the food-processing method of raw material, and in particular, relating to a kind of is raw material with the oyster, the tandem product method for fine finishing that versatility is strong.
Background technology
Oyster; claim oyster again; have " marine milk " and " marine fruit " laudatory title; has high nutritive value; be precious marine shellfish, distinctive bioactivator in the glycogen that it contains human body institute must all amino acid whose excellent protein, can directly be digested and assimilated by human body, a large amount of taurines, the marine organisms, abundant trace element (as zinc, iron, copper, selenium, magnesium, iodine, phosphorus, calcium etc.) and comprehensive vitamin A, B, B
1, B
2, B
6, B
12, E, H etc., be that the food of raw material production is subjected to liking of China people deeply with the oyster.How could more fully effectively utilize oyster meat and soup juice to produce a greater variety of products, be the problems of people in research always.
Summary of the invention
The technical problem to be solved in the present invention is that providing a kind of is raw material with the oyster, can fully combine and utilize the oyster series of products method for fine finishing of oyster meat and soup juice, can be used for producing a plurality of different types of oyster foods.
The above-mentioned technical problem of the present invention solves like this, one seed oyster series of products method for fine finishing is provided, adopting fresh oyster meat is raw material, it is characterized in that, described method for fine finishing may further comprise the steps: a), boil: treat to drop into bright oyster meat after water temperature reaches 100 ℃, amount of water is 1: 1～1: 1.5 with the ratio of oyster meat amount, stir boiling 15～20 minutes, pull oyster meat after boiling out and add second batch of bright oyster meat, take out 45～55% soup juice after whenever boiling 2～3 batches of bright oyster meat, mend the same amount clear water, after every pot of oyster soup boils 8～9 batches of oyster meat, withdraw from whole soup juice and oyster meat, add clear water in the pot and boil oyster again, separate the oyster meat and the oyster soup that boil; B), ripe oyster is carried out classification and placed apart by specification, clean, ripe oyster diameter 7cm is above to be one-level, and 5.5～7cm is a secondary, and 4.5～5.5cm is three grades, and 3～4.5cm is a level Four; C), the soup juice that separates is earlier through 80 eye mesh screen coarse filtration, removes broken shell, the high temperature infusion concentrates, and eliminates soup juice fishy smell, it is that 15～20 ° and concentration Be are two kinds of concentration of 28～30 ° that soup juice is condensed into concentration Be; D), will drain processing clear soup and smoked oyster can after the ripe oyster meat check of picking out of I and II; E), will pick out three, drain after the check of the ripe oyster meat of level Four, process fried, stew in soy sauce and pungent oyster can; F), be that 15～20 ° concentrated oyster juice filters through 120 eye mesh screens with concentration Be, be processed into expanded bright oyster sheet; G), be that 28～30 ° concentrated oyster juice is processed into pure oyster sauce with concentration Be.
According to oyster series of products method for fine finishing provided by the invention, the processing method of clear soup oyster can is in the described steps d: through clean, select, kiering 5 minutes in the boiling water that the ripe oyster meat of I and II of classification is containing 2% salt solution and 0.1% citric acid; Drain, the weighing tinning; Adding concentration is that 2.5% salt solution that boils filtration is cooked flavoring; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mmHg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Adopt 116 ℃ of sterilizations of high temperature 40 minutes, counter-pressure 1.2 kilograms per centimeter by per 100～150 gram clear soup oyster meat
2Cooling, 116 ℃ of sterilizations of high temperature 35 minutes, counter-pressure cooling are adopted in per 100～150 gram oyster meat clad aluminum foil flexible packages; Dry, be incubated storage, play the inspection tinning, adorn box, vanning, finished product.
According to oyster series of products method for fine finishing provided by the invention, the processing method of smoked oyster can is in the described steps d: through clean, select, the ripe oyster meat of I and II of classification evenly comes on the bamboo sieve and sends into smokehouse, under 40～60 ℃ of conditions of temperature, sootiness 1～3 hour; Soak special-purpose baste; The weighing tinning; Adding is cooked flavoring through the edible vegetable oil of 175～185 ℃ of heating and filtration; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Adopt 121 ℃ of sterilizations of high temperature 55 minutes by the canned oyster meat of every 100-150 gram tinplate, the counter-pressure cooling, the canned oyster meat of per above tinplate of 150 grams adopts 121 ℃ of sterilizations of high temperature 65 minutes, the counter-pressure cooling, 116 ℃ of sterilizations of high temperature 35 minutes, counter-pressure cooling are adopted in per 100～150 gram oyster meat clad aluminum foil flexible packages; Play inspection; Wipe canned box; The vanning finished product.
According to oyster series of products method for fine finishing provided by the invention, the timber that described fumigation adopts is the birch and the sawdust thereof of English walnut, grain tree, toothed oak wood, peeling.
According to oyster series of products method for fine finishing provided by the invention, the processing method of fried oyster can is among the described step e: through clean, select, classification three, the ripe oyster meat of level Four in 175～185 ℃ edible vegetable oil fried 10～20 minutes, be light golden yellow to the oyster body, hand has hard crisp doing to be degree; Soak special-purpose baste; The weighing tinning; Adding is cooked flavoring through the edible vegetable oil of 175～185 ℃ of heating and filtration; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Adopt 121 ℃ of sterilizations of high temperature 55 minutes by the canned oyster meat of per 100～150 gram tinplates, the counter-pressure cooling, the canned oyster meat of per above tinplate of 150 grams adopts 121 ℃ of sterilizations of high temperature 65 minutes, the counter-pressure cooling, per 100～150 gram clad aluminum foil flexible package oyster meat adopt 116 ℃ of sterilizations of high temperature 35 minutes, counter-pressure cooling; Drying insulation stores; Play inspection; Wipe canned box; The vanning finished product.
According to oyster series of products method for fine finishing provided by the invention, stew in soy sauce among the described step e, the processing method of pungent oyster can is except that the flavoring that adds, other is all identical with the fried oyster can, stews the oyster can in soy sauce and adds special-purpose baste, and pungent oyster can adds thick chilli sauce.
According to oyster series of products method for fine finishing provided by the invention, described special-purpose baste is by the consumption of per 100 kilograms of fried oysters, add 18～20 kilograms of clear water, 2～4 kilograms of soy sauce, 0.06～0.1 kilogram of Chinese anise, 0.10～0.15 kilogram of husky ginger, 0.06～0.1 kilogram of cassia bark, 0.01～0.06 kilogram of cloves, 0.03～0.06 kilogram of dried orange peel and appropriate granulated sugar and dark reddish brown.
According to oyster series of products method for fine finishing provided by the invention, earlier through 15 minutes intensification, it is temperature required that temperature is elevated to sterilization before the described high-temperature sterilization step.
According to oyster series of products method for fine finishing provided by the invention, the processing method of expanded bright oyster sheet is among the described step f: the concentrated oyster juice that with the concentration Be of coarse filtration is 15～20 ° is through the smart filter of 120 eye mesh screens, with per 5 kilograms of concentrated oyster juices and 95 kilograms of starch, sugar, salt mix, and add an amount of water and fully mix and stir; Be squeezed into the cylindric oyster vermicelli of 3～5 centimetres of diameters by plodder; The oyster vermicelli are placed in 100 ℃ of steam ovens steamed 1～1.5 hour; After steaming saturating vermicelli cooling, send into freezer, under-18～-20 ℃ of conditions, freezed 24 hours; On slicer, cut the thin slice of 2～3 cm thicks; In 180～190 ℃ of oil that boil 1～2 minute expanded, drain; Quantitatively pack in the clad aluminum foil bag; Fill nitrogen and hot-press sealed.
According to various processing methods provided by the invention, the ticbit that can obtain various taking conveniences, is of high nutritive value facilitates for people's life.
Implement the series of products method for fine finishing that the fresh oyster of employing provided by the invention is a raw material, be equally applicable to other shellfish of ocean, have following outstanding advantage; at first, technology is simple, secondly; good product quality, the 3rd, equipment investment is low; the 4th; be fit to the large-scale production of many kinds, many tastes, the 5th, help environmental protection; the 6th, can abundant, comprehensive utilization seashells resource.
Description of drawings
Fig. 1 is the flow chart of oyster series of products method for fine finishing of the present invention;
Fig. 2 is the flow chart of the clear soup oyster processing of oyster series of products method for fine finishing of the present invention;
Fig. 3 is the flow chart of the smoked oyster processing of oyster series of products method for fine finishing of the present invention;
Fig. 4 be oyster series of products method for fine finishing of the present invention fried oyster, stew the flow chart of oyster and pungent oyster processing in soy sauce;
Fig. 5 is the flow chart of the expanded bright oyster sheet processing of oyster series of products method for fine finishing of the present invention.
The specific embodiment
Oyster series of products method for fine finishing of the present invention is a kind of comprehensive production approach, can effectively utilize raw material, and the production of varieties of food items is organically combined, and realizes producing in serial form.The present invention is equally applicable to the production of various marine shellfishes, is a practicable processing method of exploitation China seashells resource.
As shown in Figure 1, the oyster alive (oyster) in the ocean is shelled, and exploits fresh oyster meat.When treating that water temperature reaches 100 ℃, bright oyster meat dropped in the pot in batches boil, stir, make sinkings such as the broken shell that adheres on the oyster meat, silt while boiling.Wherein, amount of water is 1: 1～1: 1.5 with the ratio of bright oyster meat amount.Boiled 10～20 minutes, and pulled oyster meat after boiling out, add second batch of fresh oyster meat then, use with quadrat method and operate.Whenever after boiling 2～3 batches of bright oyster meat, take out 45～55% soup juice, mend the same amount clear water, add fresh oyster meat again.After per 8～9 batches of bright oyster meat boil, withdraw from all soup juice, and the broken shell of precipitation in the pot, silt etc. are cleaned up, add clear water again and continue to boil oyster.
Respectively oyster meat and the oyster juice separated are processed.The bright oyster meat that boils is delivered in the raw material workshop, cleans mud, the impurity of oyster surface.With cheek lobe separately, the silt of flushing the inside, broken shell etc.Choose brokenly incomplete oyster bodies such as tripe, disconnected body, with the oyster body classification of cleaning, placed apart.Boiling the back diameter is the one-level oyster the oyster more than 7 centimetres, and diameter is the secondary oyster the oyster more than 5.5 centimetres, and diameter is three grades of oysters the oyster more than 4.5 centimetres, and diameter is the level Four oyster the oyster more than 3 centimetres.Select I and II oyster processing clear soup oyster and smoked oyster for use, three, level Four oyster processing fried oyster, stew oyster and pungent oyster in soy sauce.
The soup juice of separating adopts the infusion of the straight flame iron pan of open type to concentrate earlier through after the 80 eye mesh screen coarse filtration.Owing in oyster soup juice, contain a large amount of protein and glycogen, in the long-time infusion process of high temperature, can produce Mei Lade (L.C.Mailland) organic reaction, can eliminate the fishy smell of soup juice, produce the distinctive color of oyster sauce.Oyster soup juice is concentrated to two kinds of concentration ranges, and concentration Be is used to process expanded bright oyster sheet at 15～20 ° oyster soup juice, and concentration Be then is used to process pure oyster sauce at 28～30 ° oyster soup juice.
Below, in conjunction with the implementation method of each seed oyster product in other accompanying drawing detailed description oyster series of products method for fine finishing of the present invention.Wherein, the weighing process of illustrated embodiment all is to be as the criterion more than or equal to 75% according to solid content (oyster meat) amount.
As shown in Figure 2, in the present embodiment, during processing clear soup oyster, will through clean, select, kiering 5 minutes in the boiling water that the ripe oyster meat of I and II of classification is containing 2% salt solution and 0.1% citric acid, drain, the weighing tinning, adding concentration is that 2.5% salt solution that boils filtration is cooked flavoring, in vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, in vacuum is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition, carries out sterilization by following formula:
Iron flask dress solid content weighs 100～150 grams, 15 '-40 '-/116 ℃ of back-pressure coolings
The packed solid content of aluminium foil weighs 100～150 grams, 15 '-35 '-/116 ℃ of formulas of back-pressure cooling in 15 '--refer to that the heating-up time is 15 minutes
40 ', 35 '--sterilization temperature reaches 116 ℃ of the actual sterilizing times that should keep behind the assigned temperature--temperature that sterilization is required
The back-pressure cooling--described counter-pressure is 1.2 kilograms per centimeter
2
The formula implication is: iron flask dress clear soup oyster oyster meat in it focuses between 100～150 grams, earlier it is risen to required 116 ℃ of sterilization from room temperature, and this heating-up time is 15 minutes, continues sterilization 40 minutes then, cools off under counter-pressure;
Dry then, insulation is stored, and beats inspection, tinning, dress box, vanning, finished product.Wherein, must put into the special sterilizing framework of location grid during the aluminum foil package sterilization of canned food.
As shown in Figure 3, in the present embodiment, processing is during smoked oyster, will through cleans, select, the ripe oyster meat of I and II of classification evenly comes bamboo and sieves and send into smokehouse, under 40～60 ℃ of conditions of temperature, sootiness 1～3 hour; Soak special-purpose baste; The weighing tinning; Adding is cooked flavoring through the edible vegetable oil of 175～185 ℃ of heating and filtration; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mmHg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Carry out sterilization by following formula:
Iron flask dress solid content weighs 100～150 grams, 15 '-55 '-/121 ℃ of back-pressure coolings
Iron flask dress solid content weighs more than 150 grams, 15 '-65 '-/121 ℃ of back-pressure coolings
The packed solid content of aluminium foil weighs 100～150 grams, 15 '-35 '-/116 ℃ of back-pressure coolings
In the formula 15 '--refer to that the heating-up time is 15 minutes
55 ', 65 ', 35 '--sterilization temperature reaches the actual sterilizing time that should keep behind the assigned temperature
121 ℃, 116 ℃--the temperature that sterilization is required;
Cooling off, dry insulation stores; Play inspection; Wipe canned box; The vanning finished product.Wherein, must put into the special sterilizing framework of location grid during the aluminum foil package sterilization of canned food.The timber that fumigation adopts is not contain pine, camphor tree flavor, as the birch of English walnut, grain tree, toothed oak wood, peeling and sawdust thereof etc.
As shown in Figure 4, in the present embodiment, processing is during fried oyster, will through cleans, select, classification three, the ripe oyster meat of level Four in 175～185 ℃ edible vegetable oil fried 10～20 minutes, be light golden yellow to the oyster body, hand has hard crisp doing to spending; Soak special-purpose baste; The weighing tinning; Adding is cooked flavoring through the edible vegetable oil of 175～185 ℃ of heating and filtration; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Carry out sterilization by the bactericidal formula identical with smoked oyster; Cooling off, dry insulation stores; Play inspection; Wipe canned box; The vanning finished product.Wherein, must put into the special sterilizing framework of location grid during the aluminum foil package sterilization of canned food.
Processing is stewed the technological process of oyster and pungent oyster in soy sauce and is processed the basic identical of fried oyster, and its difference is that processing adds special-purpose baste when stewing oyster in soy sauce and cooks flavoring; Then be to add thick chilli sauce to cook flavoring during processing pungent oyster.
The special-purpose baste of illustrated embodiment of the present invention is by the consumption of per 100 kilograms of fried oysters, add 18～20 kilograms of clear water, 2～4 kilograms of soy sauce, 0.06～0.1 kilogram of Chinese anise, 0.10～0.15 kilogram of husky ginger, 0.06～0.1 kilogram of cassia bark, 0.01～0.06 kilogram of cloves, 0.03～0.06 kilogram of dried orange peel and appropriate granulated sugar and dark reddish brown are made.
As shown in Figure 5, in the present embodiment, when processing expanded bright oyster sheet, the concentrated oyster juice that earlier with the concentration Be of coarse filtration is 15～20 ° is after the smart filter of 120 eye mesh screens, with per 5 kilograms concentrated oyster juice and 95 kilograms of starch, sugar, salt mix, and add an amount of water and fully mix and stir, also added 5 ‰ lysine in the described process that mixes and cooked hardening agent, with the natural organic nutrition composition of guaranteeing product and the characteristic of product; Be squeezed into the cylindric oyster vermicelli of 3～5 centimetres of diameters by plodder; The oyster vermicelli are placed in 100 ℃ of steam ovens steamed 1～1.5 hour; After steaming saturating vermicelli cooling, send into freezer, under-18～-20 ℃ of conditions, freezed 24 hours; On slicer, cut the thin slice of 2～3 cm thicks; In 180～190 ℃ of oil that boil 1～2 minute expanded, drain; Quantitatively pack in the clad aluminum foil bag; Fill nitrogen and hot-press sealed, can prevent effectively that the oxidation of grease and the moisture absorption are spoiled.
Claims (9)
1, a seed oyster series of products method for fine finishing, adopting fresh oyster meat is raw material, it is characterized in that, described method for fine finishing may further comprise the steps:
A, boil: treat to drop into bright oyster meat after water temperature reaches 100 ℃, amount of water is 1: 1～1: 1.5 with the ratio of oyster meat amount, stir boiling 15～20 minutes, pull oyster meat after boiling out and add second batch of bright oyster meat, take out 45～55% soup juice after whenever boiling 2～3 batches of bright oyster meat, mend the same amount clear water, after every pot of oyster soup boils 8～9 batches of oyster meat, withdraw from whole soup juice and oyster meat, add clear water in the pot and boil oyster again, separate the oyster meat and the oyster soup that boil;
B, ripe oyster is carried out classification and placed apart by specification, clean, ripe oyster diameter 7cm is above to be one-level, and 5.5～7cm is a secondary, and 4.5～5.5cm is three grades, and 3～4.5cm is a level Four;
The soup juice of c, separation is removed broken shell earlier through 80 eye mesh screen coarse filtration, and the high temperature infusion concentrates, and eliminates soup juice fishy smell, and it is that 15～20 ° and concentration Be are two kinds of concentration of 28～30 ° that soup juice is condensed into concentration Be;
Drain after d, the ripe oyster meat check of the I and II that will pick out, process clear soup and smoked oyster can;
E, will pick out three, drain after the check of the ripe oyster meat of level Four, process fried, stew in soy sauce and pungent oyster can;
F, be that 15～20 ° concentrated oyster juice filters through 120 eye mesh screens, be processed into expanded bright oyster sheet concentration Be;
G, be that 28～30 ° concentrated oyster juice is processed into pure oyster sauce with concentration Be.
2, oyster series of products method for fine finishing according to claim 1, it is characterized in that the processing method of clear soup oyster can is in the described steps d: through clean, select, kiering 5 minutes in the boiling water that the ripe oyster meat of I and II of classification is containing 2% salt solution and 0.1% citric acid; Drain, the weighing tinning; Adding concentration is that 2.5% salt solution that boils filtration is cooked flavoring; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Adopt 116 ℃ of sterilizations of high temperature 40 minutes by per 100～150 gram clear soup oyster meat, the counter-pressure cooling, 116 ℃ of sterilizations of high temperature 35 minutes, counter-pressure cooling are adopted in per 100～150 gram oyster meat clad aluminum foil flexible packages; Dry, be incubated storage, play the inspection tinning, adorn box, vanning, finished product.
3, oyster series of products method for fine finishing according to claim 1, it is characterized in that, the processing method of smoked oyster can is in the described steps d: through clean, select, the ripe oyster meat of I and II of classification evenly comes on the bamboo sieve and sends into smokehouse, under 40～60 ℃ of conditions of temperature, sootiness 1～3 hour; Soak special-purpose baste; The weighing tinning; Adding is cooked flavoring through the edible vegetable oil of 175～185 ℃ of heating and filtration; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Adopt 121 ℃ of sterilizations of high temperature 55 minutes by the canned oyster meat of every 100-150 gram tinplate, the counter-pressure cooling, the canned oyster meat of per above tinplate of 150 grams adopts 121 ℃ of sterilizations of high temperature 65 minutes, the counter-pressure cooling, 116 ℃ of sterilizations of high temperature 35 minutes, counter-pressure cooling are adopted in per 100～150 gram oyster meat clad aluminum foil flexible packages; Play inspection; Wipe canned box; The vanning finished product.
4, oyster series of products method for fine finishing according to claim 3 is characterized in that, the timber that described fumigation adopts is the birch and the sawdust thereof of English walnut, grain tree, toothed oak wood, peeling.
5, oyster series of products method for fine finishing according to claim 1, it is characterized in that, the processing method of fried oyster can is among the described step e: through clean, select, classification three, the ripe oyster meat of level Four in 175～185 ℃ edible vegetable oil fried 10～20 minutes, be light golden yellow to the oyster body, hand has hard crisp doing to be degree; Soak special-purpose baste; The weighing tinning; Adding is cooked flavoring through the edible vegetable oil of 175～185 ℃ of heating and filtration; In vacuum is that automatic vacuum is sealed into the tinplate can while hot under 450～620mm Hg condition, is that automatic vacuum is sealed into the aluminum foil package can while hot under 350～500mm Hg condition in vacuum; Adopt 121 ℃ of sterilizations of high temperature 55 minutes by the canned oyster meat of per 100～150 gram tinplates, the counter-pressure cooling, the canned oyster meat of per above tinplate of 150 grams adopts 121 ℃ of sterilizations of high temperature 65 minutes, the counter-pressure cooling, per 100～150 gram clad aluminum foil flexible package oyster meat adopt 116 ℃ of sterilizations of high temperature 35 minutes, counter-pressure cooling; Drying insulation stores; Play inspection; Wipe canned box; The vanning finished product.
6, oyster series of products method for fine finishing according to claim 1, it is characterized in that, stew in soy sauce among the described step e, the processing method of pungent oyster can is except that the flavoring that adds, other is all identical with the fried oyster can, stew the oyster can in soy sauce and add special-purpose baste, pungent oyster can adds thick chilli sauce.
7, according to claim 3,5 or 6 described oyster series of products method for fine finishing, it is characterized in that, described special-purpose baste is by the consumption of per 100 kilograms of fried oysters, add 18～20 kilograms of clear water, 2～4 kilograms of soy sauce, 0.06～0.1 kilogram of Chinese anise, 0.10～0.15 kilogram of husky ginger, 0.06～0.1 kilogram of cassia bark, 0.01～0.06 kilogram of cloves, 0.03～0.06 kilogram of dried orange peel and appropriate granulated sugar and dark reddish brown.
According to claim 2,3,5 or 6 described oyster series of products method for fine finishing, it is characterized in that 8, earlier through 15 minutes intensification, it is temperature required that temperature is elevated to sterilization before the described high-temperature sterilization step.
9, oyster series of products method for fine finishing according to claim 1, it is characterized in that, the processing method of expanded bright oyster sheet is among the described step f: the concentrated oyster juice that with the concentration Be of coarse filtration is 15～20 ° is through the smart filter of 120 eye mesh screens, with per 5 kilograms of concentrated oyster juices and 95 kilograms of starch, sugar, salt mix, and add an amount of water and fully mix and stir; Be squeezed into the cylindric oyster vermicelli of 3～5 centimetres of diameters by plodder; The oyster vermicelli are placed in 100 ℃ of steam ovens steamed 1～1.5 hour; After steaming saturating vermicelli cooling, send into freezer, under-18～-20 ℃ of conditions, freezed 24 hours; On slicer, cut the thin slice of 2～3 cm thicks; In 180～190 ℃ of oil that boil 1～2 minute expanded, drain; Quantitatively pack in the clad aluminum foil bag; Fill nitrogen and hot-press sealed.
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| CN1067553C (en) * | 1994-02-02 | 2001-06-27 | 深圳海王集团股份有限公司 | Oyster extract and method for preparing its prepn. |
| FR2798140B1 (en) * | 1999-09-03 | 2003-04-11 | Ifremer | ENZYMATIC OYSTER HYDROLYSATES AND THEIR APPLICATIONS |
| CN1199586C (en) * | 2001-12-30 | 2005-05-04 | 深圳海王药业有限公司 | Prepn of oyster oral liquid |
-
2002
- 2002-12-11 CN CNB021496382A patent/CN100358439C/en not_active Expired - Lifetime
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| CN101120799B (en) * | 2007-09-13 | 2010-09-08 | 林建生 | Sugariness dried oyster with iodine-containing tea flavor |
| CN101366491B (en) * | 2008-09-17 | 2012-01-25 | 厦门洋江食品有限公司 | Preparation method for clear oyster juice |
| CN101861994A (en) * | 2010-05-05 | 2010-10-20 | 中国水产科学研究院南海水产研究所 | Oyster smoking processing method |
| CN102440402A (en) * | 2010-10-03 | 2012-05-09 | 朱劲丰 | Instant spicy field snail meat |
| CN101999621A (en) * | 2010-11-03 | 2011-04-06 | 厦门中坤生物科技有限公司 | Seasoning oyster juice powder and preparation method thereof |
| CN102078013A (en) * | 2010-12-10 | 2011-06-01 | 中国海洋大学 | Seafood-containing soup can and manufacturing method thereof |
| CN103053985A (en) * | 2011-10-19 | 2013-04-24 | 龙海盛记食品工业有限公司 | Oyster powder, oyster fine powder and preparation method |
| CN104687108A (en) * | 2013-12-05 | 2015-06-10 | 广东美味鲜调味食品有限公司 | A dried oyster preparing method |
| CN104430728A (en) * | 2014-11-17 | 2015-03-25 | 宁德市登月水产食品有限公司 | Processing method of aromatic guava and oyster shortbread |
| CN105192764A (en) * | 2015-10-27 | 2015-12-30 | 厦门海洋职业技术学院 | Smoky instant oyster and processing method thereof |
| CN105192764B (en) * | 2015-10-27 | 2018-12-25 | 厦门海洋职业技术学院 | A kind of instant oyster of smoke and its processing method |
| CN110074360A (en) * | 2019-05-27 | 2019-08-02 | 鲁东大学 | The processing method of one seed oyster ready-to-eat food |
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