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) |