Method for processing instant foods of high-moisture oyster
A processing method and high-moisture technology, applied in food preparation, food science, application and other directions, can solve the problems of low price, less juice and more residue, rough texture, etc. Soft texture effect
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Embodiment 1
[0029] The processing steps of the processing method of high-moisture oyster instant food of the present invention are as follows:
[0030] (1) Choose fresh and plump oyster meat with no broken belly and few impurities as the raw material, wash it with a thin stream of water to remove impurities such as sediment and broken shells entrained in the oyster meat, rinse it, and drain for 10 minutes;
[0031] (2) Immerse the cleaned oyster meat in boiling salt water of 1 times its weight and scald it. The weight percentage of salt in the salt water is 2%, and add 1% ginger to remove the fishy smell. After keeping it slightly boiled for 3 minutes, pick it up with a spoon Dehydration of oyster meat to a dehydration rate of 40%;
[0032] (3) put the oyster meat after heat treatment and dehydration into the seasoning liquid of 1.5 times its weight and carry out seasoning for 5 hours. The components and weight content of the seasoning liquid are: based on the total weight of the seasonin...
Embodiment 2
[0036] The processing steps of the processing method of high-moisture oyster instant food of the present invention are as follows:
[0037] (1) Choose fresh and plump oyster meat with no broken belly and few impurities as the raw material, wash it with a thin stream of water to remove impurities such as sediment and broken shells entrained in the oyster meat, rinse it, and drain for 12 minutes;
[0038] (2) Immerse the cleaned oyster meat in boiling salt water 1.5 times its weight and scald it. The weight percentage of salt in the salt water is 3%, and add 3% ginger to remove the fishy smell. Dehydration of oyster meat makes its dehydration rate 45%;
[0039] (3) put the oyster meat after heat treatment and dehydration into the seasoning liquid of 2 times its weight and carry out seasoning for 4 hours. The components and weight content of the seasoning liquid are: based on the total weight of the seasoning liquid, 7.5% soy sauce, 10% of vinegar, 5% of sugar, 2.5% of cooking w...
Embodiment 3
[0043] The processing steps of the processing method of high-moisture instant food of the present invention are as follows:
[0044] (1) Choose fresh and plump oyster meat with no broken belly and few impurities as the raw material, wash it fully with a thin stream of water to remove impurities such as sediment and broken shells entrained in the oyster meat, rinse it, and drain for 15 minutes;
[0045](2) Immerse the cleaned oyster meat in boiling salt water twice its weight and blanch it. The weight ratio of salt in the salt water is 3.5%, and add 2.5% ginger to remove the fishy smell. After keeping it slightly boiled for 2 minutes, pick up the oyster with a spoon Dehydrate the meat so that the dehydration rate is 50%;
[0046] (3) Put the heat-treated and dehydrated oyster meat into seasoning liquid three times its weight for flavoring and seasoning for 3 hours. The components and contents of the seasoning liquid are: based on the total weight of the seasoning liquid, 10% so...
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