Study on Processing Technology of Ready-to-Eat Oyster Retort Pouch

Hai Ju Xu

doi:10.4028/www.scientific.net/AMR.1033-1034.753

Paper Titles

Research on Detecting Aluminum in Jellyfish by Flame Atomic Absorption Method
p.732

Research on the Extraction and Purification of Dihydromyricetin from Ampelopsis grossedentata
p.738

Screening of Mold Producing Aroma in Chinese Koji and Optimization of Culture Conditions
p.744

Study on Oxidation Stability of Algae Oil
p.748

Study on Processing Technology of Ready-to-Eat Oyster Retort Pouch
p.753

Study on Solubility, Water-Holding Capacity and Stability of Polypeptide from Camellia Seed Meal
p.758

The Optimization and HS-SPME/GC-MS Analysis in Pear Fruit
p.762

Volatile Compositions Analysis of Tilapia (Oreochram niloticus) and Fishy Odour Development in the Muscle
p.767

Production of Structured Triacylglycerols from Perilla Seed Oil and Tripalmitin Catalyzed by Lipozyme RM IM
p.777

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1033-1034Study on Processing Technology of Ready-to-Eat...

Study on Processing Technology of Ready-to-Eat Oyster Retort Pouch

Abstract:

The instant ready-to-eat oyster was prepared through hot water cooking, seasoned, dried, vacuum packed and sterilized. The optimal seasoning formula was as follows: sauce 10.0%, sugar 9.0%,vinegar 10.0%,rice wine 4.0%. The product has rich nutrition and special seafood flavor, comfortable texture and easy to eat. Ready-to-eat the oyster snack food processing technology research offered a new way to develop high value-added products and technical support.

You might also be interested in these eBooks

Advances in Chemical Engineering and Advanced Materials IV

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 1033-1034)

Pages:

753-757

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.753

Citation:

Cite this paper

Online since:

October 2014

Authors:

Hai Ju Xu*

Keywords:

Oyster, Ready-to-Eat, Season

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] Zhao Xingwu, Chen Yide, Li Yanliang. Chinese fishery yearbook [M]. Beijing, China agriculture press(2012) , in Chinese.

Google Scholar

[2] Zhao Xingwu, Chen Yide, Li Yanliang. Chinese fishery yearbook [M]. Beijing, China agriculture press(2013) , in Chinese.

Google Scholar

[3] Shen ShuQi, Xu Chunxia, Tong RuiShan: Journal of development and utilization of Hebei agricultural science, Vol. 13 (2009), pp.79-81, in Chinese.

Google Scholar

[4] Wang Heya, Yang Ruijin, Wang Zhang: Journal of fisheries, Vol. 27 (2003), pp.163-168, in Chinese.

Google Scholar

[5] Chen Bilian, Wang Shaozhao, Wu Songgang: Journal of applied technology market, Vol. 4（1998）, pp.25-26, in Chinese.

Google Scholar

[6] Duan Zhenhua, Liu Xiaobing: Journal of meat research, Vol. 25 (2011), pp.29-31, in Chinese.

Google Scholar

[7] Jiang Chaojun : Journal of fisheries and strategic information, Vol. 27 (2012), pp.87-93, in Chinese.

Google Scholar

[8] Li Laihao. 2004. Preservation and processing of aquatic products [M]. Guangdong, the Guangdong science and technology press, (2004), in Chinese.

Google Scholar

[9] Xia Yixun, Zhong Fang, Li Yue: Journal of grain and oil, Vol. 8(2011), pp.4-6, in Chinese.

Google Scholar

[10] He Guoqing, Jia Yingmin: Food microbiology [M]. Beijing: China agricultural university press, (2002) , in Chinese.

Google Scholar

[11] Ercolini D, Ferrocino I, La Storia A, Mauriello G, et al: Food Microbiology, Vol. 27(2010), pp.137-143.

DOI: 10.1016/j.fm.2009.09.006

Google Scholar

[12] Sheng Yuexing. Aquatic food science [M]. China agriculture press, Beijing(2001) , in Chinese.

Google Scholar

[13] Yang Xianshi, Xu Zhong, Guo Quanyou: Journal of China fisheries science, Vol. 10 (2003), pp.258-261, in Chinese.

Google Scholar