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CN-121986914-A - Preprocessing method for oyster and application thereof

CN121986914ACN 121986914 ACN121986914 ACN 121986914ACN-121986914-A

Abstract

The application discloses a preprocessing method for oysters, which comprises the following steps of S1, mixing oysters with seasoning liquid according to a ratio of 1g to 2-4 mL, curing for 10-50 min at 30-50 ℃, and carrying out ultrasonic treatment for 5-15 min at an ultrasonic power of 300-500W after curing to obtain cured oysters, wherein the seasoning liquid is liquid containing salty agent, sweetener, flavoring agent and/or cooking wine, and S2, placing the cured oysters obtained in the step S1 into a vacuum bag, and cooking for 10-30 min at 60-80 ℃ to obtain the preprocessed oysters. The oyster is processed according to the preprocessing method, the hardness, elasticity, chewing property and rebound resilience of the obtained preprocessed oyster are relatively good, the processing loss rate (pickling loss rate) and cooking loss rate of the oyster are relatively good, and the sensory evaluation is also good.

Inventors

  • ZHENG HUINA
  • Mo siyuan
  • CAO WENHONG
  • LIN HAISHENG
  • GAO JIALONG
  • Tan Mingtang

Assignees

  • 广东海洋大学
  • 广东海洋大学深圳研究院

Dates

Publication Date
20260508
Application Date
20260306

Claims (10)

  1. 1. A method for preprocessing oyster, comprising the steps of: S1, mixing oyster and seasoning liquid according to a ratio of 1g to 2-4 mL, curing for 10-50 min at 30-50 ℃, and performing ultrasonic treatment for 5-15 min at an ultrasonic power of 300-500W after curing to obtain cured oyster; the flavoring liquid is liquid containing salty agent, sweetener, flavoring agent and/or cooking wine; s2, placing the pickled oyster obtained in the step S1 into a vacuum bag, and boiling for 10-30 min at 60-80 ℃ to obtain the pre-processed oyster.
  2. 2. The method of claim 1, wherein oyster and seasoning liquid are mixed in a ratio of 1g to 4ml in step S1.
  3. 3. The method according to claim 1, wherein the pickling is performed at 30-40 ℃ for 10-30 min in step S1.
  4. 4. The method of claim 3, wherein the pickling is performed at 40 ℃ for 10-30 min in step S1.
  5. 5. The method according to claim 1, wherein in step S1, ultrasonic waves are performed at an ultrasonic power of 300 to 400w for 5 to 15 minutes.
  6. 6. The method according to claim 5, wherein in step S1, ultrasonic waves are performed at 400W for 5 to 15min.
  7. 7. The method according to claim 6, wherein in step S1, ultrasonic waves are performed at 400W for 10 to 15min.
  8. 8. Use of the pre-processing method of any one of claims 1-7 for reducing the processing loss rate of oysters, improving the organoleptic quality of oysters and/or reducing the cooking loss rate of oysters.
  9. 9. A pre-processed oyster, characterized in that it is obtained by treating oyster with the pre-processing method according to any one of claims 1 to 7.
  10. 10. Use of the pre-processed oyster according to claim 9 for the preparation of an oyster pre-food.

Description

Preprocessing method for oyster and application thereof Technical Field The application relates to the technical field of food processing, in particular to a preprocessing method for oyster and application thereof. Background Oyster is used as the first big shellfish in the world, not only has rich nutritive value, but also is favored because of delicious taste. However, most of the oysters are still mainly sold in fresh state at present, and a small amount of oysters are sold in dried oysters, oyster sauce and smoked oyster cans (main export), so that the types of high added-value products of oysters are very few, the varieties are single, the deep processing technology of oysters is behind, the technical content is low, and the sustainable development of oyster industry is severely restricted. An important technical problem faced by developing prefabricated food by taking oyster as raw material is how to refine the quality of the prefabricated dish product in a kitchen and accurately restore the quality of the current dish in the kitchen. The key to breaking through the technical bottleneck is to solve the problem of lifting the product preprocessing link. In the oyster pre-processing process, oyster pickling and post-treatment are key procedures for improving sense and flavor and ensuring edible safety. However, the existing oyster curing method still has the problems of (1) uneven curing taste and low efficiency, namely the traditional static curing (such as soaking in seasoning liquid) mainly depends on natural diffusion, so that the permeation of the seasoning is slow and uneven, the peripheral oyster meat is possibly oversalty or too heavy in seasoning, the inner or larger oyster is insufficient in taste, longer curing time is needed, and the production efficiency is low, and (2) the texture and the juice loss are that in the long-time curing process, the protein of oyster muscle is denatured due to a high-salt or acidic environment, irreversible juice loss and meat shrinkage hardening are caused, and the original full and tender mouthfeel of the oyster is influenced. In addition, oyster post-treatment usually adopts a hot processing mode for steaming or baking, however, the traditional high-temperature cooking depends on experiences, the temperature, time, steam quantity and other parameters are controlled roughly, meanwhile, the temperature is raised too fast and the heating degree is difficult to control, so that oyster protein is easy to denature and solidify excessively, the meat quality becomes tough and dry firewood, the characteristics of fresh, tender and succulent are lost, and delicate substances (such as amino acids and nucleotides) are lost into the cooking water in a large amount along with the juice, so that fresh aroma is lost and the taste of overripeness is generated. Therefore, it is urgently needed to provide a new comprehensive oyster preprocessing method capable of realizing accurate and controllable processing while maintaining fresh and tender texture and original flavor of oyster. Disclosure of Invention The invention aims to overcome the defects in the prior art and provides a preprocessing method for oyster and application thereof. The first object of the present invention is to provide a preprocessing method for oyster. A second object of the present invention is to provide the use of the above-mentioned pre-processing method for reducing the rate of loss in processing oyster, improving the organoleptic quality of oyster and/or reducing the rate of loss in cooking oyster. A third object of the present invention is to provide a pre-processed oyster. A fourth object of the present invention is to provide an application of the above-mentioned pre-processed oyster in preparing oyster pre-made food. In order to achieve the above object, the present invention is realized by the following means: the invention discloses a preprocessing method for oyster, which comprises the following steps: S1, mixing oyster and seasoning liquid according to a ratio of 1g to 2-4 mL, curing for 10-50 min at 30-50 ℃, and performing ultrasonic treatment for 5-15 min at an ultrasonic power of 300-500W after curing to obtain cured oyster; the flavoring liquid is liquid containing salty agent, sweetener, flavoring agent and/or cooking wine; s2, placing the pickled oyster obtained in the step S1 into a vacuum bag, and boiling for 10-30 min at 60-80 ℃ to obtain the pre-processed oyster. Preferably, in step S1, oyster and seasoning liquid are mixed according to a ratio of 1g to 4 mL. Preferably, the seasoning liquid is a liquid containing 1.5-3.0wt% of salty agent, 3-8wt% of sweetener, 0.2-0.6wt% of flavoring agent and/or 0.1-0.3wt% of cooking wine. More preferably, the flavoring liquid is a liquid containing 2.5wt% salty, 5wt% sweetener, 0.4wt% umami and/or 0.2wt% cooking wine. Further preferably, the salty taste agent is a salt, the sweetener is sugar, and the umami taste agent is monosodium glutamate. P