制作蚝罐头用蚝干的加工工艺研究  

Research on Processing Technology of Dried Oysters for Making Oyster Cans

作　　者：李婕 LI Jie(Guangdong Meiweixian Flavouring Food Co.,Ltd.,Zhongshan 528437,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528437

出　　处：《现代食品》2021年第13期69-71,共3页Modern Food

摘　　要：本研究以生蚝为原料,经过烫煮、油炸等工序制成蚝干,供后续制作蚝罐头用。试验结果表明,鲜蚝使用蒸汽开壳优于手工开壳;烫煮的最佳参数为料液比1∶4,烫煮温度9~100℃,时间20~25 min。油炸的最佳参数为料油比1∶4,油炸温度170~180℃,小蚝油炸3~4 min,中、大蚝油炸9~10 min。In this study,fresh oysters were used as raw materials,and dried oysters were made by boiling and frying for subsequent production of canned oysters.The experimental results showed that steam shell opening was better than manual shell opening for fresh oyster.The optimum parameters of blanching are the ratio of material to liquid 1∶4,Blanching Temperature 9~100℃,time 20~25 min.The optimum parameters of frying are material oil ratio 1∶4,frying temperature 170~180℃,frying small oysters for 3~4 min,medium and large oysters for 9~10 min.

关 键 词：蚝干 烫煮 油炸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]