Oysters, also known as oysters, sea bream, etc., are a kind of marine economic shellfish with delicious taste, high nutritional value, and delicious meat quality. Oyster meat contains glycogen, which can improve the heart and blood circulation function and liver protection function. It is also rich in taurine and has important physiological functions such as lowering cholesterol, eliminating fatigue, and improving immunity. However, in addition to fresh food, its deep and fine processing has not been properly developed. This article describes the processing of spicy canned soft oysters for reference. (I) Materials and Equipment Fresh oysters are pleated oysters from Hui'an County, Fujian Province. Tomato paste, chili powder, granulated sugar, salt, vegetable oil, glacial acetic acid, onion, and sesame oil are all commercially available and meet the hygiene standards. There are electro-frying pans, electronic balances, vacuum packing machines, sterilizing pots and so on. (b) Process tomato sauce, sugar, salt, vegetable oil, glacial acetic acid, onion, chili powder, sesame oil, etc. → Spicy tomato sauce weighing → bagging, he said: If you want to make a fortune, go to Wantong Merchants to find a quality hat for Dealer! p;rarr; Sealing → Sterilization → Cooling → Insulation, Inspection → Storage Oyster → Washing → Salting → Blanching → Rinsing, Drain Weighing → Bagging → Sealing → Sterilization → Cooling → Insulation, Inspection → Storage (3) The comprehensive evaluation of the base material and the prepared color, aroma and taste showed that the selected base material and its usage amount were: 69.1% of tomato sauce with 20% concentration, 6.4% of sugar, 1.4% of salt, 8.6% of vegetable oil, 4.4% of onion, 5% of paprika, 4.4% of sesame oil, 2.8% of spice liquid, 1.4% of yellow rice wine, and a small amount of garlic and glacial acetic acid have satisfied the majority of consumers with its flavor and texture. The specific modulation operation is as follows: First, the vegetable oil is weighed and placed in an electric frying pan, heated to 160-180° C., and the shredded onion is poured and fried until it is yellow (agitate gently when fried, and care must be taken not to overdo it). Add chili powder and saute. Add water, ketchup, granulated sugar, salt, and flavor liquid in sequence. Mix and heat to boil and dissolve completely. Add rice wine, glacial acetic acid, and a few MSG before the pan, stir and cool the pan after cooling. (4) Operational points (1) Selection of raw materials and pretreatment The selection of raw materials is of utmost importance. It directly affects the quality of the products. Fresh and plump oyster meat with no cracks, shells and impurities should be selected. Use a trickle of clean water to fully wash away impurities such as sediment and broken shells that are entrained in the oyster meat (should be careful when washing, do not damage oyster meat). After draining slightly, soaking in 3.5% saline for 10 minutes, the oyster meat to brine ratio is 1:1. Pick up, rinse, drain. (2) Blanching and cooling The oyster meat is hot-boiled in 100°C hot water and kept for 1 to 1.5 minutes under micro-boiling. The oyster dehydration rate should be controlled. Let stand for 2 minutes, gently scoop up with a scoop and immediately put it into cold water, chill out and wash the sand and broken shell once more. (3) Weighing and packaging using 130mm 170mm soft composite cooking bag (PET/AL/PP), weighed according to the ratio of main base material 3:1 (main ingredient oyster meat weight is controlled at about 150 grams, The error does not exceed 3%. Bags are sealed and sealed with a vacuum packer. During operation, care should be taken to prevent contamination of the bag mouth seals or leakage seals. If there is slight pollution at the bag mouth seal, it must be wiped clean with a clean dry cloth; if the leak seal or seal is not standardized, it shall be promptly removed. (4) Sterilization, cooling, and inspection The autoclave is sterilized according to a formula of 3 to 25 to 2 minutes/121.1°C; the sterilized product is quickly cooled to about 40°C, and the bag is inspected by inspection to eliminate unqualified products. The qualified product is wiped clean and stored in storage. (5) Product quality indicators (1) Sensory quality The carcass is full, complete in shape, elastic, and milky white or slightly yellow in color; the contents are mixed evenly, with the inherent odor and spicy flavor of oysters. (2) physical and chemical indicators solids content ≥ 85%, mercury ≤ 40.3 mg / kg, arsenic ≤ 0.5 mg / kg. (3) Shelf life of more than 3 months.
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