| 摘要 |
A method for cooking Stewed Oysters by heating oysters and a pine needle additive in a cooking utensil is provided to remove the characteristic smell of Stewed Oysters caused by zinc in oysters and to improve the preservative properties and commercial value by terpene and phytoncide of a pine flavor. Water is placed in a cooking utensil and mixed with 0.1 to 1% by weight of a pine needle additive. A grill and oysters are placed in the cooking utensil containing the pine needle additive, covered and then heated for 20 to 40min. The pine needle additive contains 80 to 98% by weight of pine needle oil and 2 to 20% by weight of pine needle powder. |
