| 摘要 |
PURPOSE:To obtain high-quality frozen oyster, having high thawing and processing yields, keeping its original shape almost completely, by heating, cooling and then freezing a raw oyster. CONSTITUTION:A raw oyster is heated preferably by indirect heating until the core temperature of the meat reaches 50-100 deg.C, preferably 80 deg.C. Generally, the above optimum temperature can be attained by heating at 200 deg.C for 20min. By the heating process, the water in the raw oyster is evaporated to an extent, and the meat is sterilized, the protein of the meat is solidified to prevent the loss of the protein in thawing, the collapse of the shape in the thawing process is prevented, and the reprocessing can be facilitated. The core temperature of the meat is lowered to normal temperature preferably by vacuum cooling, etc., and the cooled oyster is frozen. The obtained frozen oyster has high quality and can be thawed with little dripping and accordingly little loss of the oil and nutrient. |
