Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making fried oysters

A production method, oyster frying technology, which is applied in the field of seafood processing, can solve the problems of outstanding fishy smell of oyster frying, single taste and nutrition of stone oyster products, and achieve the effect of delicious taste, fishy smell removal and rich nutrition

Inactive Publication Date: 2011-02-16
林添发
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making fried oysters, which can produce delicious and nutritious fried oysters, so as to solve the shortcomings of the existing stone oyster products with single taste and nutrition and the outstanding fishy smell of fried oysters

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The present invention will be described in further detail below in combination with specific embodiments.

[0015] In order to provide a fried oyster with rich nutrition and delicious taste, the invention provides a method for making fried oyster.

[0016] The implementation of the present invention is mainly divided into three steps: preparing materials, putting into a pot and frying. In the process of preparing materials, clean the 3-5 catties ​​oysters, for example, clean the fine sand and sundries on the oysters, at least put them into clean water and see no floating or sedimented sundries. When preparing auxiliary materials, add 3-5 catties ​​of edible powder and appropriate amount of water to make a slurry. The amount of edible powder and water, that is, the concentration of the slurry, can be determined according to the cost and taste of fried oysters. For example, when making oysters of the same weight When frying oysters, if the concentration of the batter is t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for making fried oysters, comprising the following steps of: cleaning 30-50 parts by weight of rock oysters; adding 30-50 parts by weight of edible powder to a proper amount of water to prepare powder paste; uniformly stirring a mixture of 50-200 parts by weight of crushed garlic, 10-30 parts by weight of crushed carrot, 2-5 parts by weight of spice powder, 3-8 parts by weight of monosodium glutamate or chicken essence, 1-5 parts by weight of common salt and 2-5 parts by weight of sweetener; placing the mixture into a container; placing the rock oysters on the mixture; pouring the powder paste to the rock oysters and the mixture or uniformly stirring the mixture, the rock oysters and the powder paste and placing into the container; placing the container into edible oil heated to 70 to 80 percent; and frying for 8 to 12 minutes and taking out. The fried oysters made by using the method have rich nutrition and good taste, and do not have fishy smell of the traditional fried oysters at all.

Description

technical field [0001] The invention relates to a processing method of seafood, in particular to a processing method of stone oysters. Background technique [0002] Seafood is very popular because of its delicious taste, rich nutrition, variety and taste. Among them, stone oyster is a very popular seafood. However, the existing processing method of stone oyster is relatively simple, and most of them are fried with some auxiliary materials. Fried or fried, not only single nutrition, but also monotonous taste. At present, in addition to the aforementioned disadvantages, the fried oysters made by hanging oysters often have a fishy smell. Contents of the invention [0003] The object of the present invention is to provide a method for making fried oysters, which can produce delicious and nutritious fried oysters, so as to solve the shortcomings of existing stone oyster products with single taste and nutrition and outstanding fishy smell of fried oysters. [0004] In order to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/33A23L17/40
Inventor 林添发
Owner 林添发
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com