WO2022217947A1 - Anti-fatigue oyster food and preparation method therefor - Google Patents

Anti-fatigue oyster food and preparation method therefor Download PDF

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Publication number
WO2022217947A1
WO2022217947A1 PCT/CN2021/136671 CN2021136671W WO2022217947A1 WO 2022217947 A1 WO2022217947 A1 WO 2022217947A1 CN 2021136671 W CN2021136671 W CN 2021136671W WO 2022217947 A1 WO2022217947 A1 WO 2022217947A1
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oyster
preparation
oyster meat
oysters
meat
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PCT/CN2021/136671
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French (fr)
Chinese (zh)
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郭红星
周尽学
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海南三元星生物科技股份有限公司
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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

Definitions

  • the invention belongs to the technical field of aquatic product processing, in particular to an anti-fatigue oyster food and a preparation method thereof.
  • Oysters also known as oysters, oysters, and sea oysters, are not only delicious, but also a traditional Chinese medicinal material. ” mentioned that oysters have the effect of “relieving phlegm and softening hard, clearing heat and dehumidifying”. Modern medical research has proved that oysters can nourish yin and subdue yang, calm sweat, strengthen essence and stop belts. Oysters are rich in high-quality protein, and their amino acid composition is perfect. The content is very high, which can reduce inflammation and detoxification, protect the liver and gallbladder, reduce blood lipids, promote the brain development of young children, and soothe the nerves and nourish the brain.
  • Arteriosclerosis, anti-thrombosis and anti-aging, oyster extract also has anti-oxidation, anti-aging, anti-virus, and significantly enhances the immune function of the body.
  • One of the main marine aquaculture species in coastal areas, and also an important export shellfish product in my country, oyster meat not only contains liver-protecting glycogen, but also rich in taurine, which can reduce cholesterol, eliminate fatigue, and improve the body's immune function. It can improve the heart and blood circulation, and it is a kind of seafood economical shellfish that people love.
  • oyster As a highly nutritious aquatic product, the disadvantage of oyster is that it is not resistant to storage and freezing. It will die soon after the water is discharged, and it is easily contaminated by microorganisms.
  • the traditional processed products of oysters are mainly dried oyster products, commonly known as oyster sauce.
  • the moisture content of dried oysters is only 16%-20%, and the original characteristics of aquatic products often undergo irreversible changes and suffer damage.
  • the nutritional value of oysters is greatly discounted.
  • the technical problem to be solved by the present invention is to provide an anti-fatigue oyster food and a preparation method thereof.
  • the present invention provides an anti-fatigue oyster food and a preparation method thereof.
  • the invention provides a preparation method of anti-fatigue oyster food, comprising the following steps:
  • the egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying;
  • the oyster is a Pacific oyster or an oyster
  • the method for cleaning the oyster meat is:
  • the method for soaking with NaCl solution is
  • the oyster meat was soaked in 5% NaCl solution for 1 hour, wherein, stirred every 10min, then rinsed with water and drained;
  • the mass ratio of the NaCl solution to the oyster meat is 5:1.
  • the blanching and cooling are as follows: blanching the oyster meat in boiling water for 1 min, then taking out and draining the water, and standing to cool.
  • the seasoning liquid includes the following raw materials by mass:
  • the frying temperature is 160° C. and the time is 5 minutes.
  • the fresh-keeping liquid includes the following raw materials by mass percentage:
  • nisin 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine, and the balance is water;
  • the soaking time of the preservative liquid is 30s.
  • the sterilization is back pressure sterilization
  • the temperature is 110°C
  • the time is 10 minutes.
  • the present invention also provides an anti-fatigue oyster food prepared by the above preparation method.
  • the water activity of the anti-fatigue oyster food is 0.95.
  • the present invention provides a method for preparing an anti-fatigue oyster food, comprising the following steps: A) soaking the oyster meat with a NaCl solution after cleaning, then blanching and cooling to obtain a blanched oyster. Oyster meat; B) the oyster meat after the blanching is placed in the seasoning liquid and soaked, then pulled out and drained; the egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying; C) will be dehydrated and dried after frying The prepared oyster meat is soaked in a fresh-keeping liquid, drained, and vacuum-packed, and then sterilized to obtain anti-fatigue oyster food.
  • the invention can obviously reduce the fishy smell of oysters and improve the meat quality of oysters by using NaCl solution for soaking.
  • the addition of salt in the salt enhances the ion level of the meat and increases the number of muscle fiber proteins.
  • encapsulates water and fat to solidify improves the water retention of meat, and further improves the sensory quality of oyster meat.
  • it is beneficial to further mask the fishy smell of the oyster promote the formation of a better color on the surface of the oyster, and improve the flavor, color and taste of the oyster when it is eaten.
  • the invention uses multiple fence factors to kill and prevent the reproduction of microorganisms.
  • the pH value of the seasoning liquid itself reaches 5.7
  • the pH value of the oyster meat will decrease when the seasoning penetrates, and the decrease of the pH value makes the growth of residual bacteria after sterilization affected Inhibition, the water activity of fried oysters is only 0.95, which can inhibit the growth of microorganisms, vacuum packaging, inhibit the growth of aerobic microorganisms and prevent oxidative deterioration.
  • Fig. 1 is the preparation process flow chart of the anti-fatigue oyster food provided by the present invention.
  • the invention provides a preparation method of anti-fatigue oyster food, comprising the following steps:
  • the egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying;
  • the selected oysters are Pacific oysters or pleated oysters
  • the area for selecting oysters should be mainly shallow sea areas
  • the harvest seasons are from January to June and October to December every year.
  • the temperature of the purification tank is controlled at 10-15 °C, the salinity is about 3%, and ozone disinfection equipment is added.
  • the purified oysters are boiled and shelled in a high-pressure steam pot, the shell opening temperature is 115° C., and the cooking time is 3 to 5 minutes.
  • the high-pressure steam pot is required to be rapidly heated to 115° C. After reaching the shell opening time, the oyster is released immediately. Pressure in the pot, out of the pot, manually take the meat after opening the shell, remove the oyster meat with peculiar smell and deterioration, and prevent other impurities from being mixed.
  • washed oyster meat was soaked in a NaCl solution, and then blanched and cooled to obtain blanched oyster meat.
  • the method for soaking with NaCl solution is as follows:
  • the oyster meat was soaked in 5% NaCl solution for 1 hour, wherein, stirred every 10min, then rinsed with water and drained;
  • the mass ratio of the NaCl solution to the oyster meat is 5:1.
  • the blanching and cooling are:
  • the oyster meat was blanched in boiling water for 1 min, then removed and drained, and allowed to stand to cool, wherein the mass ratio of the boiling water to the oyster meat was 5:1.
  • Heat sterilization can better kill yeast, mold and most non-spores, and at the same time can ensure the taste, flavor and color. After blanching for more than 1 minute, the moisture content will decrease, which will change the taste and color of oyster meat. Difference;
  • the blanched oyster meat is obtained, the blanched oyster meat is soaked in a seasoning liquid, then taken out and drained.
  • seasoning liquid includes the following raw materials by mass percentage:
  • the pH of the seasoning liquid is 5.7, and the pH value of the oyster meat will decrease when the seasoning penetrates, and the decrease of the pH value will inhibit the growth of residual bacteria after sterilization.
  • the mass ratio of the seasoning liquid to the oyster meat is 5:1.
  • the soaking time is 1h.
  • the surface of the oyster meat is coated with egg white liquid, and fried, dehydrated, and dried.
  • the frying temperature was 160° C. and the time was 5 min.
  • the mass ratio of oil to oyster meat is 10:1.
  • the water activity of fried oysters is 0.95, which can inhibit the growth of microorganisms.
  • the fried, dehydrated and dried oyster meat is soaked in a fresh-keeping liquid, drained, and vacuum-packed, and then sterilized to obtain anti-fatigue oyster food.
  • the fresh-keeping liquid includes the following raw materials by mass percentage:
  • nisin 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine, and the balance is water;
  • the soaking time of the preservative liquid is 30s.
  • CRDX-280 vacuum packaging machine is used, and the frying and dehydration adopts Universails1000 frying furnace. All processes are carried out on the surface of SW-CJ ultra-clean workbench, and D-8941 stainless steel electric heating portable sterilizer is used for process disinfection.
  • the retort bag After the retort bag is sealed, it should be sterilized as soon as possible, and the interval should not exceed half an hour.
  • the sterilization is to wash the sealed retort bag with a cleaning agent to remove the oil stains attached to the outer wall of the bottle, rinse it with clean water, and put it into a retort for sterilization treatment.
  • the sterilization method is back pressure sterilization, the temperature is 110 °C, and the time is 10min. .
  • the packing is to clean the surface of the sterilized product bag with oil, dry the surface moisture, and put it into a carton. Before the product is packaged, it should be checked and the low-vacuum and no-vacuum bags should be excluded. Then label and package into storage.
  • Fig. 1 is a flow chart of the preparation process of the anti-fatigue oyster food provided by the present invention.
  • the present invention also provides an anti-fatigue oyster food prepared by the above preparation method.
  • 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, which have the following beneficial effects:
  • the present invention carries out deodorization and soaking 60min for oyster meat by adopting the NaCl solution whose mass fraction is 5%, which is not only simple and easy to operate, but also can obviously reduce the fishy smell of oyster and improve the meat quality of oyster.
  • the mass fraction of 5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, and 0.4% pepper powder is added, which is beneficial to further mask the fishy smell of oysters, and promote better color formation on the surface of oysters.
  • the present invention uses multiple fence factors to kill microorganisms and prevent the reproduction of microorganisms.
  • thermal sterilization yeast, molds and most non-spores can be better killed, and the taste, flavor, color and luster can be guaranteed at the same time.
  • the pH value of the liquid itself has reached 5.7.
  • the seasoning penetrates the pH value of the oyster meat will decrease, and the decrease in pH value will inhibit the growth of residual bacteria after sterilization, and the heat resistance of other microorganisms will also be weakened.
  • the water activity of oysters is only 0.95, which can effectively inhibit the growth of microorganisms, while maintaining a good taste of oysters.
  • the use of vacuum packaging can inhibit the growth and reproduction of aerobic microorganisms on the one hand, and prevent oxidative deterioration on the other hand.
  • the oysters used for oyster pretreatment are Pacific oysters.
  • the area for selecting oysters should be mainly shallow sea areas, and individuals with plump oyster meat and delicious meat are selected.
  • the harvest season is from January to June and October to December each year. Avoid oysters During the spawning season, select individual oysters with plump shellfish and delicious meat.
  • the surface dirt is cleaned, washed with sea water, and placed in a purification tank.
  • the temperature of the purification tank is controlled at 10-15 °C and the salinity is about 3%. Increase ozone disinfection equipment to improve disinfection and sterilization effect.
  • the purified oysters are cooked and shelled in a high-pressure steam pot.
  • the shell-opening temperature is 115°C, and the cooking time is about 3-5min.
  • the high-pressure steam pot is required to be rapidly heated to 115°C, and the pot is removed immediately after the shelling time is reached.
  • the oyster meat was soaked in a 5% NaCl solution with a mass concentration of 5% for 1 hour, wherein, stirring once every 10 minutes, then rinsed with clean water and drained; the mass ratio of the NaCl solution to the oyster meat was 5 :1.
  • the ratio of hot water to oyster meat raw material is 5:1, scald in medium heat for 1 min, quickly pick up the water with a spoon, and let the oyster meat cool.
  • the blanched oyster meat is obtained, the blanched oyster meat is soaked in a seasoning liquid, then taken out and drained.
  • the seasoning liquid includes the following raw materials by mass percentage:
  • the pH of the seasoning liquid was 5.7.
  • the mass ratio of the seasoning liquid to the oyster meat is 5:1.
  • the soaking time is 1h.
  • the surface of the oyster meat is coated with egg white liquid, and fried, dehydrated, and dried.
  • the frying temperature was 160° C. and the time was 5 min.
  • the mass ratio of oil to oyster meat is 10:1.
  • the water activity of fried oysters is 0.95, which can inhibit the growth of microorganisms.
  • the fried, dehydrated and dried oyster meat is soaked in a fresh-keeping liquid, drained, and vacuum-packed, and then sterilized to obtain anti-fatigue oyster food.
  • the fresh-keeping liquid includes the following raw materials by mass percentage: 0.08% nisin, 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine , the balance is water; the soaking time of the fresh-keeping liquid is 30s.
  • CRDX-280 vacuum packaging machine is used, and the frying and dehydration adopts Universails1000 frying furnace. All processes are carried out on the surface of SW-CJ ultra-clean workbench, and D-8941 stainless steel electric heating portable sterilizer is used for process disinfection.
  • the retort bag After the retort bag is sealed, it should be sterilized as soon as possible, and the interval should not exceed half an hour.
  • the sterilization is to wash the sealed retort bag with a cleaning agent to remove the oil stains attached to the outer wall of the bottle, rinse it with clean water, and put it into a retort for sterilization treatment.
  • the sterilization method is back pressure sterilization, the temperature is 110 °C, and the time is 10min. .
  • the packing is to clean the surface of the sterilized product bag with oil, dry the surface moisture, and put it into a carton. Before the product is packaged, it should be checked and the low-vacuum and no-vacuum bags should be excluded. Then label and package into storage.
  • the oyster meat is deodorized and soaked for 60 minutes by using a NaCl solution with a mass fraction of 5%, which is not only simple and easy to operate, but also can obviously reduce the fishy smell of oysters and improve the meat quality of oysters.
  • the fractions are 5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, 0.4% pepper, which is beneficial to further mask the fishy smell of oysters, promote better color formation on the surface of oysters, and improve oyster consumption Flavor color and taste.
  • the invention adopts a plurality of fence factors to kill microorganisms and prevent the reproduction of microorganisms.
  • yeast, molds and most non-spores can be better killed, and the taste, flavor and color can be guaranteed at the same time.
  • the pH value reaches 5.7.
  • the activity is only 0.95, which can effectively inhibit the growth of microorganisms, and at the same time maintain the good taste of oysters.
  • the use of vacuum packaging can inhibit the growth and reproduction of aerobic microorganisms on the one hand, and prevent oxidative deterioration on the other hand.

Abstract

The present invention provides a preparation method for an anti-fatigue oyster food. In the present invention, by soaking in a NaCl solution, the fishy smell of oysters can be obviously reduced and the meat quality of the oysters is improved. Moreover, after soaking in a seasoning liquid, further disguising of the fishy smell of the oysters is facilitated, and the formation of a better color on the surface of the oysters is promoted, thereby improving the flavor, color and taste of the oysters when eaten. In the present invention, a plurality of hurdle factors are used to kill microorganisms and prevent the reproduction of the microorganisms, when the pH value of the seasoning liquid itself reaches 5.7, the pH value of oyster meat will decrease when seasoning penetrates, the decrease of the pH value inhibits the growth of residual bacteria after sterilization, the water activity of fried oysters is only 0.95, which can inhibit the growth of the microorganisms, and vacuum packaging prevents oxidative deterioration while inhibiting the growth of aerobic microorganisms.

Description

一种抗疲劳牡蛎食品及其制备方法A kind of anti-fatigue oyster food and preparation method thereof
本申请要求于2021年04月14日提交中国专利局、申请号为202110401860.6、发明名称为“一种抗疲劳牡蛎食品及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。This application claims the priority of the Chinese patent application with the application number 202110401860.6 and the invention title "An anti-fatigue oyster food and its preparation method" filed with the China Patent Office on April 14, 2021, the entire contents of which are incorporated by reference in in this application.
技术领域technical field
本发明属于水产品加工技术领域，具体涉及一种抗疲劳牡蛎食品及其制备方法。The invention belongs to the technical field of aquatic product processing, in particular to an anti-fatigue oyster food and a preparation method thereof.
背景技术Background technique
牡蛎又名蚝、蛎黄、海蛎子，不仅味道鲜美，还是一种传统的中药材，被我国首批列为药食同源的保健疗效食品之一，《海药本草》和《本草纲目》中提到牡蛎有“化痰软坚，清热除湿”之功效，现代医学研究证明，牡蛎可以滋阴潜阳，镇静敛汗，固精止带，牡蛎富含优质蛋白质，其氨基酸组成完善，且含量很高，可消炎解毒、保肝利胆、降血脂、促进幼儿大脑发育及安神补脑，牡蛎肉中的脂肪多为具有生理活性的复合磷脂、磷酸肌醇、EPA、DHA等，可防止动脉硬化、抗血栓及抗衰老，牡蛎提取物还具有抗氧化、抗衰老、抗病毒、明显增强机体免疫功能的作用，牡蛎是一种海产贝类，其肉质鲜美，高蛋白低脂肪，是我国沿海地区的主要海水养殖品种之一，也是我国重要的出口贝类产品，牡蛎肉除含有保肝的糖原外，还含有丰富的牛磺酸，具有降低胆固醇、消除疲劳、提高机体免疫功能，可改善心脏及血液循环，是一种为人们所喜爱的海产经济贝类。Oysters, also known as oysters, oysters, and sea oysters, are not only delicious, but also a traditional Chinese medicinal material. ” mentioned that oysters have the effect of “relieving phlegm and softening hard, clearing heat and dehumidifying”. Modern medical research has proved that oysters can nourish yin and subdue yang, calm sweat, strengthen essence and stop belts. Oysters are rich in high-quality protein, and their amino acid composition is perfect. The content is very high, which can reduce inflammation and detoxification, protect the liver and gallbladder, reduce blood lipids, promote the brain development of young children, and soothe the nerves and nourish the brain. Arteriosclerosis, anti-thrombosis and anti-aging, oyster extract also has anti-oxidation, anti-aging, anti-virus, and significantly enhances the immune function of the body. One of the main marine aquaculture species in coastal areas, and also an important export shellfish product in my country, oyster meat not only contains liver-protecting glycogen, but also rich in taurine, which can reduce cholesterol, eliminate fatigue, and improve the body's immune function. It can improve the heart and blood circulation, and it is a kind of seafood economical shellfish that people love.
而牡蛎作为一种高营养的水产品，缺点就是不耐藏、不耐冻，出水后会很快死亡，且容易被微生物污染，牡蛎的传统加工产品主要是牡蛎干制品，俗称蚝豉，由于经过干制的蚝豉水分含量质量分数只有16％-20％，水产品原有的特性往往发生不可逆变化而遭受损害，与鲜品相比，有汁少渣多、质地粗硬的感觉，使牡蛎的营养价值大大折扣。As a highly nutritious aquatic product, the disadvantage of oyster is that it is not resistant to storage and freezing. It will die soon after the water is discharged, and it is easily contaminated by microorganisms. The traditional processed products of oysters are mainly dried oyster products, commonly known as oyster sauce. The moisture content of dried oysters is only 16%-20%, and the original characteristics of aquatic products often undergo irreversible changes and suffer damage. The nutritional value of oysters is greatly discounted.
发明内容SUMMARY OF THE INVENTION
有鉴于此，本发明要解决的技术问题在于提供一种抗疲劳牡蛎食品及其制备方法，本发明提供一种抗疲劳牡蛎食品及其制备方法。In view of this, the technical problem to be solved by the present invention is to provide an anti-fatigue oyster food and a preparation method thereof. The present invention provides an anti-fatigue oyster food and a preparation method thereof.
本发明提供了一种抗疲劳牡蛎食品的制备方法，包括以下步骤：The invention provides a preparation method of anti-fatigue oyster food, comprising the following steps:
A)将牡蛎肉清洗后用NaCl溶液进行浸泡，然后进行热烫和冷却，得到热烫后的牡蛎肉；A) immerse the oyster meat with NaCl solution after cleaning, then carry out blanching and cooling to obtain the blanched oyster meat;
B)将所述热烫后的牡蛎肉置于调味液浸泡，然后捞出，沥水；B) the oyster meat after the blanching is placed in the seasoning liquid and soaked, then fished out and drained;
在所述牡蛎肉表面包裹蛋清液进行油炸脱水干制；The egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying;
C)将经过油炸脱水干制的牡蛎肉采用保鲜液浸泡后沥干水分进行真空包装，然后杀菌，得到抗疲劳牡蛎食品。C) the oyster meat that has been fried, dehydrated and dried is soaked in a fresh-keeping liquid and then drained for vacuum packaging, and then sterilized to obtain anti-fatigue oyster food.
优选的，所述牡蛎为太平洋牡蛎或褶牡蛎；Preferably, the oyster is a Pacific oyster or an oyster;
所述牡蛎肉清洗的方法为：The method for cleaning the oyster meat is:
选择无破肚，杂质少的新鲜肥满牡蛎肉，用清水淘洗，去除夹带在牡蛎肉中的杂质，剥去外套膜，漂洗干净后沥水。Choose fresh plump oyster meat with no broken belly and few impurities, wash it with clean water to remove the impurities entrained in the oyster meat, peel off the mantle, rinse and drain.
优选的，所述用NaCl溶液进行浸泡的方法为Preferably, the method for soaking with NaCl solution is
在25±5℃的条件下，采用质量浓度为5％NaCl溶液浸泡牡蛎肉1h，其中，每隔10min搅拌一次，之后用清水冲洗，沥干；Under the condition of 25±5℃, the oyster meat was soaked in 5% NaCl solution for 1 hour, wherein, stirred every 10min, then rinsed with water and drained;
所述NaCl溶液与牡蛎肉的质量比为5:1。The mass ratio of the NaCl solution to the oyster meat is 5:1.
优选的，所述热烫和冷却为：将牡蛎肉置于沸水中热烫1min，然后捞出沥水，静置冷却。Preferably, the blanching and cooling are as follows: blanching the oyster meat in boiling water for 1 min, then taking out and draining the water, and standing to cool.
优选的，所述调味液包括以下质量百分比的原料：Preferably, the seasoning liquid includes the following raw materials by mass:
5％的糖，1％的盐，0.6％的味精，2％的酱油，1％黄酒，0.4％胡椒粉，余量为水。5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, 0.4% pepper, and the balance is water.
优选的，所述油炸的温度为160℃，时间为5min。Preferably, the frying temperature is 160° C. and the time is 5 minutes.
优选的，所述保鲜液包括以下质量百分数的原料：Preferably, the fresh-keeping liquid includes the following raw materials by mass percentage:
0.08％的乳酸链球菌素，0.04％的溶菌酶，0.4％的山梨酸钾，2％的乳酸钠，0.05％的乙二胺四乙酸，1％的甘氨酸，余量为水；0.08% nisin, 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine, and the balance is water;
所述保鲜液浸泡的时间为30s。The soaking time of the preservative liquid is 30s.
优选的，所述杀菌为反压杀菌，温度为110℃，时间为10min。Preferably, the sterilization is back pressure sterilization, the temperature is 110°C, and the time is 10 minutes.
本发明还提供了一种上述制备方法制备得到的抗疲劳牡蛎食品。The present invention also provides an anti-fatigue oyster food prepared by the above preparation method.
优选的，所述抗疲劳牡蛎食品的水分活度为0.95。Preferably, the water activity of the anti-fatigue oyster food is 0.95.
与现有技术相比，本发明提供了一种抗疲劳牡蛎食品的制备方法，包括以下步骤：A)将牡蛎肉清洗后用NaCl溶液进行浸泡，然后进行热烫和冷却， 得到热烫后的牡蛎肉；B)将所述热烫后的牡蛎肉置于调味液浸泡，然后捞出，沥水；在所述牡蛎肉表面包裹蛋清液进行油炸脱水干制；C)将经过油炸脱水干制的牡蛎肉采用保鲜液浸泡后沥干水分进行真空包装，然后杀菌，得到抗疲劳牡蛎食品。本发明通过采用NaCl溶液进行浸泡可以明显的降低牡蛎的腥味和提高牡蛎的肉质品质，食盐中添加增强了肉的离子程度，肌纤维蛋白质数量增多，在这些纤维状的肌肉蛋白加热变形的情况下，将水分和脂肪包裹起来凝固，使肉的保水性提高，进而还能改善牡蛎肉的感官品质。并且，采用调味液浸泡后，有利于进一步的掩盖牡蛎的腥味，促进牡蛎表面较好颜色形成，提升牡蛎食用时的风味色泽与口感。本发明采用多个栅栏因子杀灭阻止微生物的繁殖，在调味液本身pH值达到了5.7，在调味渗透时会使牡蛎肉pH值下降，而pH值的降低，使得杀菌后残留细菌的生长受到抑制，经过油炸的牡蛎水分活度只有0.95，可以抑制微生物生长，真空包装，抑制需氧微生物的生长的同时防止氧化变质。Compared with the prior art, the present invention provides a method for preparing an anti-fatigue oyster food, comprising the following steps: A) soaking the oyster meat with a NaCl solution after cleaning, then blanching and cooling to obtain a blanched oyster. Oyster meat; B) the oyster meat after the blanching is placed in the seasoning liquid and soaked, then pulled out and drained; the egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying; C) will be dehydrated and dried after frying The prepared oyster meat is soaked in a fresh-keeping liquid, drained, and vacuum-packed, and then sterilized to obtain anti-fatigue oyster food. The invention can obviously reduce the fishy smell of oysters and improve the meat quality of oysters by using NaCl solution for soaking. The addition of salt in the salt enhances the ion level of the meat and increases the number of muscle fiber proteins. In the case of heating and deformation of these fibrous muscle proteins , encapsulates water and fat to solidify, improves the water retention of meat, and further improves the sensory quality of oyster meat. In addition, after soaking in the seasoning liquid, it is beneficial to further mask the fishy smell of the oyster, promote the formation of a better color on the surface of the oyster, and improve the flavor, color and taste of the oyster when it is eaten. The invention uses multiple fence factors to kill and prevent the reproduction of microorganisms. When the pH value of the seasoning liquid itself reaches 5.7, the pH value of the oyster meat will decrease when the seasoning penetrates, and the decrease of the pH value makes the growth of residual bacteria after sterilization affected Inhibition, the water activity of fried oysters is only 0.95, which can inhibit the growth of microorganisms, vacuum packaging, inhibit the growth of aerobic microorganisms and prevent oxidative deterioration.
附图说明Description of drawings
图1为本发明提供的抗疲劳牡蛎食品的制备工艺流程图。Fig. 1 is the preparation process flow chart of the anti-fatigue oyster food provided by the present invention.
具体实施方式Detailed ways
本发明提供了一种抗疲劳牡蛎食品的制备方法，包括以下步骤：The invention provides a preparation method of anti-fatigue oyster food, comprising the following steps:
A)将牡蛎肉清洗后用NaCl溶液进行浸泡，然后进行热烫和冷却，得到热烫后的牡蛎肉；A) immerse the oyster meat with NaCl solution after cleaning, then carry out blanching and cooling to obtain the blanched oyster meat;
B)将所述热烫后的牡蛎肉置于调味液浸泡，然后捞出，沥水；B) the oyster meat after the blanching is placed in the seasoning liquid and soaked, then fished out and drained;
在所述牡蛎肉表面包裹蛋清液进行油炸脱水干制；The egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying;
C)将经过油炸脱水干制的牡蛎肉采用保鲜液浸泡后沥干水分进行真空包装，然后杀菌，得到抗疲劳牡蛎食品。C) the oyster meat that has been fried, dehydrated and dried is soaked in a fresh-keeping liquid and then drained for vacuum packaging, and then sterilized to obtain anti-fatigue oyster food.
在本发明中，选用的牡蛎为太平洋牡蛎或褶牡蛎，选取牡蛎的区域应以浅海区为主，收获季节为每年的1-6月份和10-12月份，挑选牡蛎肉肥满，肉质鲜美的个体，牡蛎捕捞后，刷净表面脏物，海水清洗，放入净化池，净化池温控制在10～15℃，盐度3％左右，并增加臭氧消毒设备。In the present invention, the selected oysters are Pacific oysters or pleated oysters, the area for selecting oysters should be mainly shallow sea areas, and the harvest seasons are from January to June and October to December every year. Individuals, after the oysters are caught, the surface dirt is cleaned, washed with sea water, and placed in a purification tank. The temperature of the purification tank is controlled at 10-15 °C, the salinity is about 3%, and ozone disinfection equipment is added.
所述牡蛎预处理时净化后的牡蛎采用高压蒸汽锅蒸煮脱壳，开壳温度115℃，蒸煮时间3～5min，蒸煮时要求高压蒸汽锅内迅速升温至115℃，达到 开壳时间后立即解除锅内压力、出锅，开壳后人工取肉，剔除有异味与变质的牡蛎肉，防止混入其它杂质。During the oyster pretreatment, the purified oysters are boiled and shelled in a high-pressure steam pot, the shell opening temperature is 115° C., and the cooking time is 3 to 5 minutes. During cooking, the high-pressure steam pot is required to be rapidly heated to 115° C. After reaching the shell opening time, the oyster is released immediately. Pressure in the pot, out of the pot, manually take the meat after opening the shell, remove the oyster meat with peculiar smell and deterioration, and prevent other impurities from being mixed.
然后，选择无破肚，杂质少的新鲜肥满牡蛎肉，用细流清水充分淘洗，去除夹带在牡蛎肉中的泥沙，碎壳等杂质，并小心的剥去外套膜，漂洗干净后沥水5min。Then, choose fresh and plump oyster meat with no broken belly and few impurities, and fully wash it with a trickle of water to remove impurities such as sediment and broken shells entrained in the oyster meat, and carefully peel off the mantle. After rinsing clean Drain for 5 minutes.
接着，将清洗后的牡蛎肉用NaCl溶液进行浸泡，然后进行热烫和冷却，得到热烫后的牡蛎肉。Next, the washed oyster meat was soaked in a NaCl solution, and then blanched and cooled to obtain blanched oyster meat.
具体的，所述用NaCl溶液进行浸泡的方法为Specifically, the method for soaking with NaCl solution is as follows:
在25±5℃的条件下，采用质量浓度为5％NaCl溶液浸泡牡蛎肉1h，其中，每隔10min搅拌一次，之后用清水冲洗，沥干；Under the condition of 25±5℃, the oyster meat was soaked in 5% NaCl solution for 1 hour, wherein, stirred every 10min, then rinsed with water and drained;
所述NaCl溶液与牡蛎肉的质量比为5:1。The mass ratio of the NaCl solution to the oyster meat is 5:1.
所述热烫和冷却为：The blanching and cooling are:
将牡蛎肉置于沸水中热烫1min，然后捞出沥水，静置冷却，其中，沸水与牡蛎肉的质量比为5:1。The oyster meat was blanched in boiling water for 1 min, then removed and drained, and allowed to stand to cool, wherein the mass ratio of the boiling water to the oyster meat was 5:1.
通过热杀菌可以更好可以把酵母菌、霉菌及大部分的非芽孢杀死，同时可保证滋味、风味、色泽，热烫超过1min后，水分含量会下降，从而使牡蛎肉的口感和色泽变差；Heat sterilization can better kill yeast, mold and most non-spores, and at the same time can ensure the taste, flavor and color. After blanching for more than 1 minute, the moisture content will decrease, which will change the taste and color of oyster meat. Difference;
得到热烫后的牡蛎肉后，将所述热烫后的牡蛎肉置于调味液浸泡，然后捞出，沥水。After the blanched oyster meat is obtained, the blanched oyster meat is soaked in a seasoning liquid, then taken out and drained.
其中，所述调味液包括以下质量百分比的原料：Wherein, the seasoning liquid includes the following raw materials by mass percentage:
5％的糖，1％的盐，0.6％的味精，2％的酱油，1％黄酒，0.4％胡椒粉，余量为水。5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, 0.4% pepper, and the balance is water.
所述调味液的pH为5.7，在调味渗透时会使牡蛎肉pH值下降，而pH值的降低，使得杀菌后残留细菌的生长受到抑制。The pH of the seasoning liquid is 5.7, and the pH value of the oyster meat will decrease when the seasoning penetrates, and the decrease of the pH value will inhibit the growth of residual bacteria after sterilization.
所述调味液与牡蛎肉的质量比为5:1。The mass ratio of the seasoning liquid to the oyster meat is 5:1.
所述浸泡的时间为1h。The soaking time is 1h.
然后，在所述牡蛎肉表面裹蛋清液，进行油炸脱水干制。Then, the surface of the oyster meat is coated with egg white liquid, and fried, dehydrated, and dried.
所述油炸的温度为160℃，时间为5min。The frying temperature was 160° C. and the time was 5 min.
油与牡蛎肉的质量比10:1。The mass ratio of oil to oyster meat is 10:1.
经过油炸的牡蛎水分活度为0.95，可以抑制微生物生长。The water activity of fried oysters is 0.95, which can inhibit the growth of microorganisms.
将经过油炸脱水干制的牡蛎肉采用保鲜液浸泡后沥干水分进行真空包装，然后杀菌，得到抗疲劳牡蛎食品。The fried, dehydrated and dried oyster meat is soaked in a fresh-keeping liquid, drained, and vacuum-packed, and then sterilized to obtain anti-fatigue oyster food.
所述保鲜液包括以下质量百分数的原料：The fresh-keeping liquid includes the following raw materials by mass percentage:
0.08％的乳酸链球菌素，0.04％的溶菌酶，0.4％的山梨酸钾，2％的乳酸钠，0.05％的乙二胺四乙酸，1％的甘氨酸，余量为水；0.08% nisin, 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine, and the balance is water;
所述保鲜液浸泡的时间为30s。The soaking time of the preservative liquid is 30s.
浸泡完成后，迅速沥干水分后装入蒸煮袋中，每袋20±0.2g，真空封口，真空度0.1MPa。After soaking, drain the water quickly and put it into a cooking bag, 20±0.2g per bag, vacuum seal, and the vacuum degree is 0.1MPa.
其中，采用CRDX-280真空包装机，所述油炸脱水采用Universails1000油炸炉，全部工艺均在SW-CJ超净工作台表面进行，工艺消毒采用D-8941不锈钢电热手提消毒器进行消毒处理。Among them, CRDX-280 vacuum packaging machine is used, and the frying and dehydration adopts Universails1000 frying furnace. All processes are carried out on the surface of SW-CJ ultra-clean workbench, and D-8941 stainless steel electric heating portable sterilizer is used for process disinfection.
蒸煮袋封口后，应尽快杀菌，间隔时间不得超过半小时。After the retort bag is sealed, it should be sterilized as soon as possible, and the interval should not exceed half an hour.
所述杀菌为将封口后的蒸煮袋用清洗剂洗去附着在瓶外壁的油污，用清水冲洗干净，放入杀菌锅进行杀菌处理，杀菌方法为反压杀菌，温度为110℃，时间为10min。The sterilization is to wash the sealed retort bag with a cleaning agent to remove the oil stains attached to the outer wall of the bottle, rinse it with clean water, and put it into a retort for sterilization treatment. The sterilization method is back pressure sterilization, the temperature is 110 ℃, and the time is 10min. .
最后，将产品装箱入库，所述装箱为将杀菌后的产品袋表面洗净油污，擦干表面水分，装入纸箱中，产品包装前应打检，剔除低真空和无真空袋，然后贴标包装入库。Finally, pack the product into the warehouse. The packing is to clean the surface of the sterilized product bag with oil, dry the surface moisture, and put it into a carton. Before the product is packaged, it should be checked and the low-vacuum and no-vacuum bags should be excluded. Then label and package into storage.
参见图1，图1为本发明提供的抗疲劳牡蛎食品的制备工艺流程图。Referring to Fig. 1, Fig. 1 is a flow chart of the preparation process of the anti-fatigue oyster food provided by the present invention.
本发明还提供了一种采用上述制备方法制备得到的抗疲劳牡蛎食品。The present invention also provides an anti-fatigue oyster food prepared by the above preparation method.
其中，所述抗疲劳牡蛎食品的水分活度为0.95。Wherein, the water activity of the anti-fatigue oyster food is 0.95.
本发明提供了一种抗疲劳牡蛎食品及其制备方法，具备以下有益效果：The invention provides an anti-fatigue oyster food and a preparation method thereof, which have the following beneficial effects:
1、本发明通过采用质量分数为5％的NaCl溶液对牡蛎肉进行去腥浸泡60min，不仅操作简单易行，还可以明显的降低牡蛎的腥味和提高牡蛎的肉质品质，采用调味工序中牡蛎加入质量分数为5％糖，1％盐，0.6％味精，2％酱油，1％黄酒，0.4％胡椒粉，有利于进一步的掩盖牡蛎的腥味，并促进牡蛎表面较好的颜色形成，提升牡蛎食用时的风味色泽与口感。1. The present invention carries out deodorization and soaking 60min for oyster meat by adopting the NaCl solution whose mass fraction is 5%, which is not only simple and easy to operate, but also can obviously reduce the fishy smell of oyster and improve the meat quality of oyster. The mass fraction of 5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, and 0.4% pepper powder is added, which is beneficial to further mask the fishy smell of oysters, and promote better color formation on the surface of oysters. The flavor, color and texture of oysters when eaten.
2、本发明采用多个栅栏因子杀灭微生物和阻止微生物的繁殖，通过热杀 菌可以更好可以把酵母菌、霉菌及大部分的非芽孢杀死，同时可保证滋味、风味、色泽，在调味液本身pH值达到了5.7，在调味渗透时会使牡蛎肉pH值下降，而pH值的降低，使得杀菌后残留细菌的生长受到抑制，其他微生物的耐热性也被削弱，经过油炸的牡蛎水分活度只有0.95，可以有效地抑制微生物的生长，同时也保持牡蛎较好的口感，采用真空包装，一方面可以抑制需氧微生物的生长繁殖，另一方面也可以防止氧化变质。2. The present invention uses multiple fence factors to kill microorganisms and prevent the reproduction of microorganisms. Through thermal sterilization, yeast, molds and most non-spores can be better killed, and the taste, flavor, color and luster can be guaranteed at the same time. The pH value of the liquid itself has reached 5.7. When the seasoning penetrates, the pH value of the oyster meat will decrease, and the decrease in pH value will inhibit the growth of residual bacteria after sterilization, and the heat resistance of other microorganisms will also be weakened. The water activity of oysters is only 0.95, which can effectively inhibit the growth of microorganisms, while maintaining a good taste of oysters. The use of vacuum packaging can inhibit the growth and reproduction of aerobic microorganisms on the one hand, and prevent oxidative deterioration on the other hand.
为了进一步理解本发明，下面结合实施例对本发明提供的抗疲劳牡蛎食品及其制备方法进行说明，本发明的保护范围不受以下实施例的限制。In order to further understand the present invention, the anti-fatigue oyster food provided by the present invention and its preparation method are described below with reference to the examples, and the protection scope of the present invention is not limited by the following examples.
实施例1Example 1
牡蛎预处理选用的牡蛎为太平洋牡蛎，选取牡蛎的区域应以浅海区为主，挑选牡蛎肉肥满，肉质鲜美的个体，收获季节为每年的1-6月份和10-12月份，避开牡蛎的产卵季节，挑选贝肉肥满，肉质鲜美的个体牡蛎捕捞后，刷净表面脏物，海水清洗，放入净化池，净化池温控制在10-15℃、盐度3％左右，并增加臭氧消毒设备，提高消毒杀菌效果。The oysters used for oyster pretreatment are Pacific oysters. The area for selecting oysters should be mainly shallow sea areas, and individuals with plump oyster meat and delicious meat are selected. The harvest season is from January to June and October to December each year. Avoid oysters During the spawning season, select individual oysters with plump shellfish and delicious meat. After fishing, the surface dirt is cleaned, washed with sea water, and placed in a purification tank. The temperature of the purification tank is controlled at 10-15 °C and the salinity is about 3%. Increase ozone disinfection equipment to improve disinfection and sterilization effect.
牡蛎预处理时净化后的牡蛎采用高压蒸汽锅蒸煮脱壳，开壳温度115℃，蒸煮时间约3-5min，蒸煮时要求高压蒸汽锅内迅速升温至115℃，达到开壳时间后立即解除锅内压力、出锅，开壳后人工取肉，剔除有异味与变质的牡蛎肉，防止混入其它杂质，选择无破肚，杂质少的新鲜肥满牡蛎肉，用细流清水充分淘洗，去除夹带在牡蛎肉中的泥沙，碎壳等杂质，并小心的剥去外套膜，漂洗干净后沥水5min。During the pretreatment of oysters, the purified oysters are cooked and shelled in a high-pressure steam pot. The shell-opening temperature is 115°C, and the cooking time is about 3-5min. During cooking, the high-pressure steam pot is required to be rapidly heated to 115°C, and the pot is removed immediately after the shelling time is reached. Internal pressure, out of the pot, manually take the meat after opening the shell, remove the oyster meat with peculiar smell and deterioration, prevent other impurities from being mixed, choose fresh and plump oyster meat with no broken belly and few impurities, and fully wash it with a trickle of water to remove Sediment, broken shells and other impurities entrained in the oyster meat were carefully peeled off the mantle, rinsed and then drained for 5 minutes.
在25±5℃的条件下，采用质量浓度为5％NaCl溶液浸泡牡蛎肉1h，其中，每隔10min搅拌一次，之后用清水冲洗，沥干；所述NaCl溶液与牡蛎肉的质量比为5:1。Under the condition of 25±5°C, the oyster meat was soaked in a 5% NaCl solution with a mass concentration of 5% for 1 hour, wherein, stirring once every 10 minutes, then rinsed with clean water and drained; the mass ratio of the NaCl solution to the oyster meat was 5 :1.
直接将牡蛎肉放入100℃热水，热水与牡蛎肉原料比为5:1，中热烫1min，迅速用勺捞起沥水，静置使牡蛎肉冷却。Directly put the oyster meat into 100°C hot water, the ratio of hot water to oyster meat raw material is 5:1, scald in medium heat for 1 min, quickly pick up the water with a spoon, and let the oyster meat cool.
得到热烫后的牡蛎肉后，将所述热烫后的牡蛎肉置于调味液浸泡，然后捞出，沥水。其中，所述调味液包括以下质量百分比的原料：After the blanched oyster meat is obtained, the blanched oyster meat is soaked in a seasoning liquid, then taken out and drained. Wherein, the seasoning liquid includes the following raw materials by mass percentage:
5％的糖，1％的盐，0.6％的味精，2％的酱油，黄酒，胡椒粉，余量为水。5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, rice wine, pepper, and the balance is water.
所述调味液的pH为5.7。所述调味液与牡蛎肉的质量比为5:1。所述浸泡 的时间为1h。The pH of the seasoning liquid was 5.7. The mass ratio of the seasoning liquid to the oyster meat is 5:1. The soaking time is 1h.
然后，在所述牡蛎肉表面裹蛋清液，进行油炸脱水干制。所述油炸的温度为160℃，时间为5min。油与牡蛎肉的质量比10:1。经过油炸的牡蛎水分活度为0.95，可以抑制微生物生长。Then, the surface of the oyster meat is coated with egg white liquid, and fried, dehydrated, and dried. The frying temperature was 160° C. and the time was 5 min. The mass ratio of oil to oyster meat is 10:1. The water activity of fried oysters is 0.95, which can inhibit the growth of microorganisms.
将经过油炸脱水干制的牡蛎肉采用保鲜液浸泡后沥干水分进行真空包装，然后杀菌，得到抗疲劳牡蛎食品。所述保鲜液包括以下质量百分数的原料：0.08％的乳酸链球菌素，0.04％的溶菌酶，0.4％的山梨酸钾，2％的乳酸钠，0.05％的乙二胺四乙酸，1％的甘氨酸，余量为水；所述保鲜液浸泡的时间为30s。The fried, dehydrated and dried oyster meat is soaked in a fresh-keeping liquid, drained, and vacuum-packed, and then sterilized to obtain anti-fatigue oyster food. The fresh-keeping liquid includes the following raw materials by mass percentage: 0.08% nisin, 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine , the balance is water; the soaking time of the fresh-keeping liquid is 30s.
浸泡完成后，迅速沥干水分后装入蒸煮袋中，每袋20±0.2g，真空封口，真空度0.1MPa。After soaking, drain the water quickly and put it into a cooking bag, 20±0.2g per bag, vacuum seal, and the vacuum degree is 0.1MPa.
其中，采用CRDX-280真空包装机，所述油炸脱水采用Universails1000油炸炉，全部工艺均在SW-CJ超净工作台表面进行，工艺消毒采用D-8941不锈钢电热手提消毒器进行消毒处理。Among them, CRDX-280 vacuum packaging machine is used, and the frying and dehydration adopts Universails1000 frying furnace. All processes are carried out on the surface of SW-CJ ultra-clean workbench, and D-8941 stainless steel electric heating portable sterilizer is used for process disinfection.
蒸煮袋封口后，应尽快杀菌，间隔时间不得超过半小时。After the retort bag is sealed, it should be sterilized as soon as possible, and the interval should not exceed half an hour.
所述杀菌为将封口后的蒸煮袋用清洗剂洗去附着在瓶外壁的油污，用清水冲洗干净，放入杀菌锅进行杀菌处理，杀菌方法为反压杀菌，温度为110℃，时间为10min。The sterilization is to wash the sealed retort bag with a cleaning agent to remove the oil stains attached to the outer wall of the bottle, rinse it with clean water, and put it into a retort for sterilization treatment. The sterilization method is back pressure sterilization, the temperature is 110 ℃, and the time is 10min. .
最后，将产品装箱入库，所述装箱为将杀菌后的产品袋表面洗净油污，擦干表面水分，装入纸箱中，产品包装前应打检，剔除低真空和无真空袋，然后贴标包装入库。Finally, pack the product into the warehouse. The packing is to clean the surface of the sterilized product bag with oil, dry the surface moisture, and put it into a carton. Before the product is packaged, it should be checked and the low-vacuum and no-vacuum bags should be excluded. Then label and package into storage.
本发明通过采用质量分数为5％的NaCl溶液对牡蛎肉进行去腥浸泡60min，不仅操作简单易行，还可以明显的降低牡蛎的腥味和提高牡蛎的肉质品质，采用调味工序中牡蛎加入质量分数为5％糖，1％盐，0.6％味精，2％酱油，1％黄酒，0.4％胡椒粉，有利于进一步的掩盖牡蛎的腥味，并促进牡蛎表面较好的颜色形成，提升牡蛎食用时的风味色泽与口感。In the present invention, the oyster meat is deodorized and soaked for 60 minutes by using a NaCl solution with a mass fraction of 5%, which is not only simple and easy to operate, but also can obviously reduce the fishy smell of oysters and improve the meat quality of oysters. The fractions are 5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, 0.4% pepper, which is beneficial to further mask the fishy smell of oysters, promote better color formation on the surface of oysters, and improve oyster consumption Flavor color and taste.
本发明采用多个栅栏因子杀灭微生物和阻止微生物的繁殖，通过热杀菌可以更好可以把酵母菌、霉菌及大部分的非芽孢杀死，同时可保证滋味、风味、色泽，在调味液本身pH值达到了5.7，在调味渗透时会使牡蛎肉pH值下降，而pH值的降低，使得杀菌后残留细菌的生长受到抑制，其他微生物的耐热性 也被削弱，经过油炸的牡蛎水分活度只有0.95，可以有效地抑制微生物的生长，同时也保持牡蛎较好的口感，采用真空包装，一方面可以抑制需氧微生物的生长繁殖，另一方面也可以防止氧化变质。The invention adopts a plurality of fence factors to kill microorganisms and prevent the reproduction of microorganisms. Through thermal sterilization, yeast, molds and most non-spores can be better killed, and the taste, flavor and color can be guaranteed at the same time. The pH value reaches 5.7. When the seasoning penetrates, the pH value of the oyster meat will decrease, and the decrease of the pH value will inhibit the growth of residual bacteria after sterilization, and the heat resistance of other microorganisms will also be weakened. The activity is only 0.95, which can effectively inhibit the growth of microorganisms, and at the same time maintain the good taste of oysters. The use of vacuum packaging can inhibit the growth and reproduction of aerobic microorganisms on the one hand, and prevent oxidative deterioration on the other hand.
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。The above are only the preferred embodiments of the present invention. It should be pointed out that for those skilled in the art, without departing from the principles of the present invention, several improvements and modifications can be made. It should be regarded as the protection scope of the present invention.

Claims (10)

  1. 一种抗疲劳牡蛎食品的制备方法，其特征在于，包括以下步骤：A kind of preparation method of anti-fatigue oyster food, is characterized in that, comprises the following steps:
    A)将牡蛎肉清洗后用NaCl溶液进行浸泡，然后进行热烫和冷却，得到热烫后的牡蛎肉；A) immerse the oyster meat with NaCl solution after cleaning, then carry out blanching and cooling to obtain the blanched oyster meat;
    B)将所述热烫后的牡蛎肉置于调味液浸泡，然后捞出，沥水；B) the oyster meat after the blanching is placed in the seasoning liquid and soaked, then fished out and drained;
    在所述牡蛎肉表面包裹蛋清液进行油炸脱水干制；The egg white liquid is wrapped on the surface of the oyster meat for frying, dehydration and drying;
    C)将经过油炸脱水干制的牡蛎肉采用保鲜液浸泡后沥干水分进行真空包装，然后杀菌，得到抗疲劳牡蛎食品。C) the oyster meat that has been fried, dehydrated and dried is soaked in a fresh-keeping liquid and then drained for vacuum packaging, and then sterilized to obtain anti-fatigue oyster food.
  2. 根据权利要求1所述的制备方法，其特征在于，所述牡蛎为太平洋牡蛎或褶牡蛎；The preparation method according to claim 1, wherein the oyster is a Pacific oyster or an oyster;
    所述牡蛎肉清洗的方法为：The method for cleaning the oyster meat is:
    选择无破肚，杂质少的新鲜肥满牡蛎肉，用清水淘洗，去除夹带在牡蛎肉中的杂质，剥去外套膜，漂洗干净后沥水。Choose fresh plump oyster meat with no broken belly and few impurities, wash it with clean water to remove the impurities entrained in the oyster meat, peel off the mantle, rinse and drain.
  3. 根据权利要求1所述的制备方法，其特征在于，所述用NaCl溶液进行浸泡的方法为preparation method according to claim 1, is characterized in that, the described method of soaking with NaCl solution is
    在25±5℃的条件下，采用质量浓度为5％NaCl溶液浸泡牡蛎肉1h，其中，每隔10min搅拌一次，之后用清水冲洗，沥干；Under the condition of 25±5℃, the oyster meat was soaked in 5% NaCl solution for 1 hour, wherein, stirred every 10min, then rinsed with water and drained;
    所述NaCl溶液与牡蛎肉的质量比为5:1。The mass ratio of the NaCl solution to the oyster meat is 5:1.
  4. 根据权利要求1所述的制备方法，其特征在于，所述热烫和冷却为：将牡蛎肉置于沸水中热烫1min，然后捞出沥水，静置冷却。The preparation method according to claim 1, wherein the blanching and cooling are as follows: placing the oyster meat in boiling water for blanching for 1 min, then taking out and draining the water, and standing to cool.
  5. 根据权利要求1所述的制备方法，其特征在于，所述调味液包括以下质量百分比的原料：The preparation method according to claim 1, wherein the seasoning liquid comprises the following raw materials by mass percentage:
    5％的糖，1％的盐，0.6％的味精，2％的酱油，1％黄酒，0.4％胡椒粉，余量为水。5% sugar, 1% salt, 0.6% monosodium glutamate, 2% soy sauce, 1% rice wine, 0.4% pepper, and the balance is water.
  6. 根据权利要求1所述的制备方法，其特征在于，所述油炸的温度为160℃，时间为5min。The preparation method according to claim 1, wherein the frying temperature is 160°C and the time is 5min.
  7. 根据权利要求1所述的制备方法，其特征在于，所述保鲜液包括以下质量百分数的原料：The preparation method according to claim 1, wherein the fresh-keeping liquid comprises the following raw materials by mass percentage:
    0.08％的乳酸链球菌素，0.04％的溶菌酶，0.4％的山梨酸钾，2％的乳酸钠，0.05％的乙二胺四乙酸，1％的甘氨酸，余量为水；0.08% nisin, 0.04% lysozyme, 0.4% potassium sorbate, 2% sodium lactate, 0.05% EDTA, 1% glycine, and the balance is water;
    所述保鲜液浸泡的时间为30s。The soaking time of the preservative liquid is 30s.
  8. 根据权利要求1所述的制备方法，其特征在于，所述杀菌为反压杀菌，温度为110℃，时间为10min。The preparation method according to claim 1, wherein the sterilization is back pressure sterilization, the temperature is 110°C, and the time is 10min.
  9. 一种如权利要求1～8任意一项所述的制备方法制备得到的抗疲劳牡蛎食品。An anti-fatigue oyster food prepared by the preparation method according to any one of claims 1 to 8.
  10. 根据权利要求9所述的抗疲劳牡蛎食品，其特征在于，所述抗疲劳牡蛎食品的水分活度为0.95。The anti-fatigue oyster food according to claim 9, wherein the water activity of the anti-fatigue oyster food is 0.95.
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CN111920021A (en) * 2020-09-01 2020-11-13 福建师范大学 Preparation process of instant oyster soft can
CN112998224A (en) * 2021-04-14 2021-06-22 海南三元星生物科技股份有限公司 Anti-fatigue oyster food and preparation method thereof

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