CN102907712B - Method for preparing oyster without fishy smells - Google Patents
Method for preparing oyster without fishy smells Download PDFInfo
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- CN102907712B CN102907712B CN2012103955975A CN201210395597A CN102907712B CN 102907712 B CN102907712 B CN 102907712B CN 2012103955975 A CN2012103955975 A CN 2012103955975A CN 201210395597 A CN201210395597 A CN 201210395597A CN 102907712 B CN102907712 B CN 102907712B
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Abstract
The invention belongs to the technical field of processing and comprehensive utilization of aquatic products, and particularly relates to a method for preparing oyster without fishy smells. The method for preparing oyster without fishy smells comprises the steps of material preparation, flavoring, pickling, batter coating, powder coating, freezing and packaging. The method overcomes the defect that the oyster is difficultly accepted by common consumers due to strong fishy smells, can obtain a taste accepted by the consumers, and is a unique processing technology in the field of processing of aquatic products as the value of freshwater fish is improved.
Description
Technical field
The invention belongs to a kind of technical field of aquatic products conditioning comprehensive utilization, particularly relate to a kind of preparation method who goes the raw meat oyster.
Background technology
At present, the processing of oyster mainly contains original processing method and goes the raw meat processing method.Original processing method only is confined to simple raw material and processes, and does not focus on the improvement to its taste, mouthfeel, and this method has seriously hindered the Sales Channel of oyster.And the general existing deodorization method complex process of going, cost is higher, does not reach the acceptance level of people to oyster fishy smell.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of for people eat for the barbecue or the preparation method who goes the raw meat oyster fried, boiling.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method who goes the raw meat oyster comprises the following steps:
1) get the raw materials ready: get oyster, the rear stripping and slicing of thawing, clean, the oyster piece that obtains handling well;
2) seasoning: by weight, get 80～100 parts of described oyster pieces of handling well of step 1), add wherein 3～5 parts, mashed garlic, 4～5 parts, soy sauce, 2～3 parts of cooking wine, 0.1～0.2 part of Tea Polyphenols, mix and blend 1～2 minute, standing 1～2h, obtain tasty oyster;
3) hanging: by step 2) described tasty oyster is immersed in sauce, obtains the hanging oyster;
4) wrap up in powder: the described hanging oyster of step 3) is put into to breadcrumbs, make the oyster surface apply breadcrumbs, obtain wrapping up in the powder oyster;
5) freezing: wrap up in the powder oyster at-45～-35 ℃ of temperature freezing 25～35 minutes by step 4) is described, packing, namely obtain the described raw meat oyster that goes.
The invention has the beneficial effects as follows: the present invention has fully overcome oyster fishy smell and too heavily has been difficult for received defect, can reach consumers in general can be accepted taste and mouthfeel, having promoted the value of himself, is the process technology of a uniqueness in the aquatic products processing field.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the described sauce of step 3) comprises the component of following weight portion: salt 1-2 part, sugared 2-3 part, monosodium glutamate 1-2 part, starch adhesive powder 8-10 part, demineralized water 20-30 part.
The specific embodiment
Below principle of the present invention and feature are specifically described, example, only be used to explaining the present invention, is not intended to limit scope of the present invention.
Embodiment mono-
1) get the raw materials ready: get oyster, the rear stripping and slicing of thawing, clean, the oyster piece that obtains handling well;
2) seasoning: by weight, get the described oyster piece of handling well of 800g step 1), add wherein mashed garlic 30g, soy sauce 40g, cooking wine 20g, Tea Polyphenols 1g, mix and blend 1 minute, standing 1h, obtain tasty oyster;
3) hanging: by weight portion, be first the salt of 10g, the sugar of 20g, the monosodium glutamate of 10g, the starch adhesive powder of 80g, 200g demineralized water mix and blend was mixed with sauce in 20 minutes, then by step 2) described tasty oyster immerses in sauce, obtains the hanging oyster;
4) wrap up in powder: the described hanging oyster of step 3) is put into to breadcrumbs, make the oyster surface apply breadcrumbs, obtain wrapping up in the powder oyster;
5) freezing: wrap up in the powder oyster at-45 ℃ of temperature freezing 35 minutes by step 4) is described, packing, namely obtain the described raw meat oyster that goes.
Embodiment bis-
1) get the raw materials ready: get oyster, the rear stripping and slicing of thawing, clean, the oyster piece that obtains handling well;
2) seasoning: by weight, get the described oyster piece of handling well of 850g step 1), add wherein mashed garlic 35g, soy sauce 45g, cooking wine 23g, Tea Polyphenols 1.2g, mix and blend 1.5 minutes, standing 1.5h, obtain tasty oyster;
3) hanging: by weight portion, be first the salt of 12g, the sugar of 23g, the monosodium glutamate of 12g, the starch adhesive powder of 85g, 230g demineralized water mix and blend was mixed with sauce in 25 minutes, then by step 2) described tasty oyster immerses in sauce, obtains the hanging oyster;
4) wrap up in powder: the described hanging oyster of step 3) is put into to breadcrumbs, make the oyster surface apply breadcrumbs, obtain wrapping up in the powder oyster;
5) freezing: wrap up in the powder oyster at-40 ℃ of temperature freezing 30 minutes by step 4) is described, packing, namely obtain the described raw meat oyster that goes.
Embodiment tri-
1) get the raw materials ready: get oyster, the rear stripping and slicing of thawing, clean, the oyster piece that obtains handling well;
2) seasoning: by weight, get the described oyster piece of handling well of 900g step 1), add wherein mashed garlic 40g, soy sauce 48g, cooking wine 25g, Tea Polyphenols 1.5g, mix and blend 2 minutes, standing 2h, obtain tasty oyster;
3) hanging: by weight portion, be first the salt of 15g, the sugar of 25g, the monosodium glutamate of 15g, the starch adhesive powder of 90g, 250g demineralized water mix and blend was mixed with sauce in 30 minutes, then by step 2) described tasty oyster immerses in sauce, obtains the hanging oyster;
4) wrap up in powder: the described hanging oyster of step 3) is put into to breadcrumbs, make the oyster surface apply breadcrumbs, obtain wrapping up in the powder oyster;
5) freezing: wrap up in the powder oyster at-35 ℃ of temperature freezing 25 minutes by step 4) is described, packing, namely obtain the described raw meat oyster that goes.
Embodiment tetra-
1) get the raw materials ready: get oyster, the rear stripping and slicing of thawing, clean, the oyster piece that obtains handling well;
2) seasoning: by weight, get the described oyster piece of handling well of 1000g step 1), add wherein mashed garlic 50g, soy sauce 50g, cooking wine 30g, Tea Polyphenols 2g, mix and blend 2 minutes, standing 2h, obtain tasty oyster;
3) hanging: by weight portion, be first the salt of 20g, the sugar of 30g, the monosodium glutamate of 20g, the starch adhesive powder of 100g, 300g demineralized water mix and blend was mixed with sauce in 30 minutes, then by step 2) described tasty oyster immerses in sauce, obtains the hanging oyster;
4) wrap up in powder: the described hanging oyster of step 3) is put into to breadcrumbs, make the oyster surface apply breadcrumbs, obtain wrapping up in the powder oyster;
5) freezing: wrap up in the powder oyster at-35 ℃ of temperature freezing 25 minutes by step 4) is described, packing, namely obtain the described raw meat oyster that goes.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. a preparation method who goes the raw meat oyster, is characterized in that, comprises the following steps:
1) get the raw materials ready: get oyster, the rear stripping and slicing of thawing, clean, the oyster piece that obtains handling well;
2) seasoning: by weight, get 80～100 parts of described oyster pieces of handling well of step 1), add wherein 3～5 parts, mashed garlic, 4～5 parts, soy sauce, 2～3 parts of cooking wine, 0.1～0.2 part of Tea Polyphenols, mix and blend 1～2 minute, standing 1～2h, obtain tasty oyster;
3) hanging: by step 2) described tasty oyster is immersed in sauce, obtains the hanging oyster;
4) wrap up in powder: the described hanging oyster of step 3) is put into to breadcrumbs, make the oyster surface apply breadcrumbs, obtain wrapping up in the powder oyster;
5) freezing: wrap up in the powder oyster at-45～-35 ℃ of temperature freezing 25～35 minutes by step 4) is described, packing, namely obtain the described raw meat oyster that goes.
2. the preparation method who goes the raw meat oyster according to claim 1, is characterized in that, the described sauce of step 3) comprises the component of following weight portion: salt 1-2 part, sugared 2-3 part, monosodium glutamate 1-2 part, starch adhesive powder 8-10 part, demineralized water 20-30 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103955975A CN102907712B (en) | 2012-10-17 | 2012-10-17 | Method for preparing oyster without fishy smells |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103955975A CN102907712B (en) | 2012-10-17 | 2012-10-17 | Method for preparing oyster without fishy smells |
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| CN102907712A CN102907712A (en) | 2013-02-06 |
| CN102907712B true CN102907712B (en) | 2013-11-27 |
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| CN2012103955975A Active CN102907712B (en) | 2012-10-17 | 2012-10-17 | Method for preparing oyster without fishy smells |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103393160B (en) * | 2013-06-24 | 2014-09-10 | 福建久安水产有限公司 | Processing method of instant bamboo charcoal oyster |
| CN104082392B (en) * | 2014-05-26 | 2016-06-22 | 奉化市兴达海产食品有限公司 | A kind of method of salting and processing of frozen fish |
| CN104432220A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen flour-adhered seasoned shishamo |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1294873A (en) * | 1999-11-09 | 2001-05-16 | 许葵 | Whole soft-shelled turtle product without fishy smell and its production and storage method |
| CN100536690C (en) * | 2005-12-28 | 2009-09-09 | 武汉工业学院 | Nutrient flavouring made from fresh water fish protein, and its prodn method |
| CN101066066B (en) * | 2007-05-31 | 2011-02-09 | 浙江工业大学 | Quality modifier for pre-treatment of aquatic product before drying and its preparation and application |
| CN100574641C (en) * | 2007-06-07 | 2009-12-30 | 山东省海水养殖研究所 | A kind of scallop product and preparation method thereof |
| CN102132898B (en) * | 2011-03-01 | 2012-09-26 | 陈奇 | Technique for deodorizing freshwater fish |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method of fishy oyster Effective date of registration: 20211118 Granted publication date: 20131127 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
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Date of cancellation: 20230222 Granted publication date: 20131127 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
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