INTERMEDIATE MOISTURE SEASONED OYSTER PRODUCT USING OYSTER PROCESSING MATERIALS AND METHOD FOR PREPARATION THEREOF

摘要

The present invention provides an oyster processed product with improved functionality, nutrition, and storage properties using oyster processing intermediate materials, which comprises the following: a seasoning step of adding seasoning liquid containing 50-70 wt% of sorbitol, 15-25 wt% of sugar, 15-25 wt% of salt, and 1-5 wt% of glutamic acid to steamed and semi-dried or steamed and smoke-dried oyster for adjusting moisture activity and seasoning the oyster; a moisture activity adjusting and drying step of drying the seasoned oyster at 50-60°C for 2.5-3.5 hours; a vacuum packaging step of packing the dried oyster in a vacuum pack; and a heat-processing step of heat-processing the vacuum packed oyster using 80-90°C hot water for 10-20 minutes. [Reference numerals] (AA) Oyster processing intermediate materials(IDO and ISO); (BB) Seasoning(4°C, 12 hrs); (CC) Sorbitol; (DD) Sugar; (EE) Saline; (FF) Usage : 17g/100g-dorsal; (GG) Hot air drying(55°C, 3 hrs); (HH) Charge vacuum packaging by a certain amount to a laminated plastic pouch; (II) Hot water sterilization(85%, 15 min); (JJ) Quickly freezing; (KK) Oyster seasoned intermediate moisture food(SDO and SSO)