Oyster. Also known as cockroaches, sea lice, soft body movement, gills, oysters, shells are irregular, large and heavy, the left shell (or lower shell) is larger and concave, attached to other objects; right shell (or upper The shell is smaller and covers like a lid. There are about 20 kinds of full-fledged and full-textured fishes in China's coastal areas. The common economic varieties are Ogi oysters, pleated oysters, Dalian Bay oysters, and long oysters.
Omi oysters in Omi, shells are large, up to 24 cm in length, 15 cm in height, strong in quality, and varied in shape, with round, oval, triangular, and rectangular shapes. The right shell is slightly flat, smaller than the left shell, and the surface is round and thin and straight. Yellow-brown or dark purple scales, the left shell is thicker than the right shell, less scales, wide temperature, wide salt type, strong adaptability to the environment, the temperature range of -3 to 32 degrees Celsius, the proportion between 1.006-1.022 The sea area can normally reproduce and grow. The vertical distribution can be from the low tide line to the water depth of about 10 meters, especially in the estuaries with fresh water entering the sea, the most prosperous, the oviparous type, one year matures sexually, and the reproductive period varies from region to region. In the period from May to September in the southern Pearl River estuary, from July to August in the Yellow and Bohai Seas, individuals are large, with a large amount of meat and fast growth. They are a good breed for artificial breeding. The cultivation process is divided into seedlings, cultivated, and fattened. And the four phases of the harvest, the entire production process takes about 2-3 years.
Pleated oysters, small shells, generally 3-6 cm long shell, body shape changes, mostly elongated or triangular. The shell is thin and brittle. The right shell is flat and covered with a concentric ring of scales on the surface. There are no obvious radiation ribs. The left shell is very concave. It is a hat-shaped shell. The surface of the shell changes color. The common shell color is light yellow. , mixed with purple brown or black stripes, shell white or gray, more born in the middle and lower areas of the intertidal zone, wide adaptability to salinity, temperature, salinity between 10-30 days, the temperature in 3- Can survive between 40 degrees Celsius. The average production along the coast of China is less than the low-elevation line, with the most in the middle and upper areas of the intertidal zone. During the series, the egg has a long duration and grows fast. It can grow up in one year. It is a precocious species with a short growth cycle and is conducive to breeding.
The Dalian Bay oysters are large, medium in shell, and top in shell. They extend to the abdomen and gradually expand. They are approximately triangular in shape, with a shell length of 14 cm and a shell height of 6 cm. The right shell is smaller than the left shell and is flat as a cover. The shell surface has sparse concentric scales, and the scales are wavy and wavy. The scales at the top of the shell tend to heal. The surface is yellowish with purple stripes or spots, and the shell is gray and shiny. The left shell depression is a box. A number of thick ribs are projected from the top of the shell, and the scales on the ribs are thick and erect. The shell surface is gray and white, the hinge surface is small, and the ligament trough grows large and deep, showing a triangle. Shallow sunken before. Produced on the northern coast of China, it lives in shallow sea areas where salinity is high, and Xi Qun gathers on the reefs on the seabed. Reproductive period is from June to August every year. It is an oviparous type and is an excellent breed for artificial breeding.
The oysters are tender, tasty and nutritious. It was determined that each hundred grams of edible portion contained 11.3 grams of protein, 2.3 grams of fat, 4.3 grams of sugar, 118 milligrams of calcium, 178 milligrams of phosphorus, 3.5 milligrams of iron, and Vitamin A133. Thiamin 0.11 mg, riboflavin 0.19 mg, and nicotinic acid 1.6 mg. In addition to fresh food, it can also be processed into dried oysters, oyster sauce, and canned food. The shell is a traditional Chinese medicine for treating dizziness, spontaneous perspiration, and nocturnal emission. It is one of the raw materials for poultry feed, and it is also a good material for the shell carving process and can also be used to burn lime.
(i) Dried sea lice.
1. Scrubbing: The shell of the oysters is affixed with a layer of fine mud, which should be washed clean with seawater. Some of them are difficult to wash, and they should be brushed and washed one by one.
2. Cooking: Wash the cleaned oysters in the pan (without water), cover with a lid, and simmer (also known as dry steaming) until the pan emerges. You can stop the fire. At this time most of the oyster shells have opened, immediately Pan.
3. Take the meat: Use a special spatula to remove the inside of the bowl on the side of the shell and try to keep the meat intact. If individual shells are not open, use a small spatula to insert the shells and open them.
4. Washing: Put the meat into a round plastic basket, rotate and wash it in the spacious water, and wash the impurities such as broken shells and sediments attached to the meat. The amount of electromagnetic radiation per wash should be less to avoid washing. Net and cause broken.
5. Out of the sun: Wash the quail meat after draining water, spread on the mat spread, timely flip, usually two days to dry.
6. Packing: According to the size and size of the meat, it is packaged in small plastic bags with 250 grams or 500 grams, and finally packed in large cartons.
In southern China, oyster meat is generally processed into raw and dried products. The processing method is also relatively simple. After the oysters are washed and cleaned, the shells are opened with a special spatula and the meat is cooked one by one with a small bamboo stick. To wear a string, and then dry or artificial drying, artificial drying temperature is generally controlled at 80-85 degrees Celsius.
(b) frozen oysters Frozen oyster meat is divided into raw and cooked two. Frozen raw oyster meat is relatively simple. After cleaning the fresh oysters, use a spatula to open the shell and take the meat. Gently wash the meat with clean water to remove impurities such as broken shells and sediment. After the drain, weigh it and use a small dish. Frozen, 1-2 kilograms per plate, quick-frozen, add water to make ice quilt, freeze and then glazing and then pack. Frozen cooked quail meat generally adopts the single freezing method. The specific operation steps are as follows:
1. Scrubbing, cooking, and processing are the same.
2. Take the meat by: Use a spatula to remove the meat one by one. Operate it carefully. Do not scoop the meat and remove the meat by large, medium, or small.
3. Washing: Wash different types of quail meat. Wash the quail meat into plastic baskets. Rotate gently in clean water to remove impurities such as crushed shells and sediment. Then drain.
4. Weighing: After washing the drained quail meat, it is weighed and each weighs 2 kg.
5. Swing plate: Place a piece of plastic paper on the big iron plate used for frozen fish, and put the clam meat one by one. Place it as close as possible, but do not stick together. Place a plastic sheet after setting it up. Until the 2 kilograms are finished.
6. Quick-freeze: Set up the plate of quail meat to be quick-frozen in time, the quick-freezing time is within 12 hours, when the frozen product's center temperature reaches -15 degrees Celsius, it can be frozen and released.
7. Remove the plate: The frozen meat must be scraped off by the knife to scrape the meat on the plastic sheet.
8. Glazing: Put the meat in a small plastic basket and put it into cold water of 0-4 degrees Celsius and immediately put it on a rotary motion. Spread it on the desk and prevent it from sticking together.
9. Packing: Plating the ice in a loose, individual state. Put the meat in a plastic bag and seal it. Then pack the large carton, 6 bags per carton. Can not be mixed with different specifications. The name, grade, weight, and factory must be stated on the box. Code and production date.
10. Refrigeration: Packaged finished products should be brought into the cold storage in a timely manner. The storage temperature should be stable at around -18 degrees Celsius and the effective storage period should be 4 months.
(3) Steamed oysters
1. Scrubbing, cooking, and processing are the same.
2. Take meat, wash and freeze the same meat.
3. Formulation solution: Add 3% of refined salt and 0.5% MSG with clean water. After the precipitate is dissolved, remove the precipitate for use.
4. Weighing cans: According to the size and requirements of the cans, the meat can be weighed and canned, and the appropriate amount of material can be added. Generally, it is appropriate to dip the meat.
5. Exhaust seal: Exhaust for 15 minutes at 100 degrees Celsius and seal.
6. Sterilization: Sterilization temperature 100 degrees Celsius, heating 15 minutes, sterilization 40 minutes, cooling 15 minutes (15'-40'-15'/100 degrees Celsius) cooling with cold water after sterilization, in the case of insufficient water, you can also use compressed air to cool down.
7. Inspection and packaging are the same as other cans.
(d) The oyster sauce, or sea oyster sauce, is processed from the broth after cooking oysters.
1. Clarification: The soup was placed in a bucket and allowed to settle. The precipitate was removed and then filtered through a sieve to concentrate.
2. Concentrate: Apply a layer of peanut oil to the cleaned wok, pour the filtered soup, and evaporate the water. Add the soup while evaporating. After the concentration is increased, the firepower should be properly reduced, about 8 hours. The appearance of wrinkles on the surface of oyster sauce means that it is rich in nutritious and delicious oyster sauce. After cooling, it is wrapped in glass bottles or plastic bottles.
Omi oysters in Omi, shells are large, up to 24 cm in length, 15 cm in height, strong in quality, and varied in shape, with round, oval, triangular, and rectangular shapes. The right shell is slightly flat, smaller than the left shell, and the surface is round and thin and straight. Yellow-brown or dark purple scales, the left shell is thicker than the right shell, less scales, wide temperature, wide salt type, strong adaptability to the environment, the temperature range of -3 to 32 degrees Celsius, the proportion between 1.006-1.022 The sea area can normally reproduce and grow. The vertical distribution can be from the low tide line to the water depth of about 10 meters, especially in the estuaries with fresh water entering the sea, the most prosperous, the oviparous type, one year matures sexually, and the reproductive period varies from region to region. In the period from May to September in the southern Pearl River estuary, from July to August in the Yellow and Bohai Seas, individuals are large, with a large amount of meat and fast growth. They are a good breed for artificial breeding. The cultivation process is divided into seedlings, cultivated, and fattened. And the four phases of the harvest, the entire production process takes about 2-3 years.
Pleated oysters, small shells, generally 3-6 cm long shell, body shape changes, mostly elongated or triangular. The shell is thin and brittle. The right shell is flat and covered with a concentric ring of scales on the surface. There are no obvious radiation ribs. The left shell is very concave. It is a hat-shaped shell. The surface of the shell changes color. The common shell color is light yellow. , mixed with purple brown or black stripes, shell white or gray, more born in the middle and lower areas of the intertidal zone, wide adaptability to salinity, temperature, salinity between 10-30 days, the temperature in 3- Can survive between 40 degrees Celsius. The average production along the coast of China is less than the low-elevation line, with the most in the middle and upper areas of the intertidal zone. During the series, the egg has a long duration and grows fast. It can grow up in one year. It is a precocious species with a short growth cycle and is conducive to breeding.
The Dalian Bay oysters are large, medium in shell, and top in shell. They extend to the abdomen and gradually expand. They are approximately triangular in shape, with a shell length of 14 cm and a shell height of 6 cm. The right shell is smaller than the left shell and is flat as a cover. The shell surface has sparse concentric scales, and the scales are wavy and wavy. The scales at the top of the shell tend to heal. The surface is yellowish with purple stripes or spots, and the shell is gray and shiny. The left shell depression is a box. A number of thick ribs are projected from the top of the shell, and the scales on the ribs are thick and erect. The shell surface is gray and white, the hinge surface is small, and the ligament trough grows large and deep, showing a triangle. Shallow sunken before. Produced on the northern coast of China, it lives in shallow sea areas where salinity is high, and Xi Qun gathers on the reefs on the seabed. Reproductive period is from June to August every year. It is an oviparous type and is an excellent breed for artificial breeding.
The oysters are tender, tasty and nutritious. It was determined that each hundred grams of edible portion contained 11.3 grams of protein, 2.3 grams of fat, 4.3 grams of sugar, 118 milligrams of calcium, 178 milligrams of phosphorus, 3.5 milligrams of iron, and Vitamin A133. Thiamin 0.11 mg, riboflavin 0.19 mg, and nicotinic acid 1.6 mg. In addition to fresh food, it can also be processed into dried oysters, oyster sauce, and canned food. The shell is a traditional Chinese medicine for treating dizziness, spontaneous perspiration, and nocturnal emission. It is one of the raw materials for poultry feed, and it is also a good material for the shell carving process and can also be used to burn lime.
(i) Dried sea lice.
1. Scrubbing: The shell of the oysters is affixed with a layer of fine mud, which should be washed clean with seawater. Some of them are difficult to wash, and they should be brushed and washed one by one.
2. Cooking: Wash the cleaned oysters in the pan (without water), cover with a lid, and simmer (also known as dry steaming) until the pan emerges. You can stop the fire. At this time most of the oyster shells have opened, immediately Pan.
3. Take the meat: Use a special spatula to remove the inside of the bowl on the side of the shell and try to keep the meat intact. If individual shells are not open, use a small spatula to insert the shells and open them.
4. Washing: Put the meat into a round plastic basket, rotate and wash it in the spacious water, and wash the impurities such as broken shells and sediments attached to the meat. The amount of electromagnetic radiation per wash should be less to avoid washing. Net and cause broken.
5. Out of the sun: Wash the quail meat after draining water, spread on the mat spread, timely flip, usually two days to dry.
6. Packing: According to the size and size of the meat, it is packaged in small plastic bags with 250 grams or 500 grams, and finally packed in large cartons.
In southern China, oyster meat is generally processed into raw and dried products. The processing method is also relatively simple. After the oysters are washed and cleaned, the shells are opened with a special spatula and the meat is cooked one by one with a small bamboo stick. To wear a string, and then dry or artificial drying, artificial drying temperature is generally controlled at 80-85 degrees Celsius.
(b) frozen oysters Frozen oyster meat is divided into raw and cooked two. Frozen raw oyster meat is relatively simple. After cleaning the fresh oysters, use a spatula to open the shell and take the meat. Gently wash the meat with clean water to remove impurities such as broken shells and sediment. After the drain, weigh it and use a small dish. Frozen, 1-2 kilograms per plate, quick-frozen, add water to make ice quilt, freeze and then glazing and then pack. Frozen cooked quail meat generally adopts the single freezing method. The specific operation steps are as follows:
1. Scrubbing, cooking, and processing are the same.
2. Take the meat by: Use a spatula to remove the meat one by one. Operate it carefully. Do not scoop the meat and remove the meat by large, medium, or small.
3. Washing: Wash different types of quail meat. Wash the quail meat into plastic baskets. Rotate gently in clean water to remove impurities such as crushed shells and sediment. Then drain.
4. Weighing: After washing the drained quail meat, it is weighed and each weighs 2 kg.
5. Swing plate: Place a piece of plastic paper on the big iron plate used for frozen fish, and put the clam meat one by one. Place it as close as possible, but do not stick together. Place a plastic sheet after setting it up. Until the 2 kilograms are finished.
6. Quick-freeze: Set up the plate of quail meat to be quick-frozen in time, the quick-freezing time is within 12 hours, when the frozen product's center temperature reaches -15 degrees Celsius, it can be frozen and released.
7. Remove the plate: The frozen meat must be scraped off by the knife to scrape the meat on the plastic sheet.
8. Glazing: Put the meat in a small plastic basket and put it into cold water of 0-4 degrees Celsius and immediately put it on a rotary motion. Spread it on the desk and prevent it from sticking together.
9. Packing: Plating the ice in a loose, individual state. Put the meat in a plastic bag and seal it. Then pack the large carton, 6 bags per carton. Can not be mixed with different specifications. The name, grade, weight, and factory must be stated on the box. Code and production date.
10. Refrigeration: Packaged finished products should be brought into the cold storage in a timely manner. The storage temperature should be stable at around -18 degrees Celsius and the effective storage period should be 4 months.
(3) Steamed oysters
1. Scrubbing, cooking, and processing are the same.
2. Take meat, wash and freeze the same meat.
3. Formulation solution: Add 3% of refined salt and 0.5% MSG with clean water. After the precipitate is dissolved, remove the precipitate for use.
4. Weighing cans: According to the size and requirements of the cans, the meat can be weighed and canned, and the appropriate amount of material can be added. Generally, it is appropriate to dip the meat.
5. Exhaust seal: Exhaust for 15 minutes at 100 degrees Celsius and seal.
6. Sterilization: Sterilization temperature 100 degrees Celsius, heating 15 minutes, sterilization 40 minutes, cooling 15 minutes (15'-40'-15'/100 degrees Celsius) cooling with cold water after sterilization, in the case of insufficient water, you can also use compressed air to cool down.
7. Inspection and packaging are the same as other cans.
(d) The oyster sauce, or sea oyster sauce, is processed from the broth after cooking oysters.
1. Clarification: The soup was placed in a bucket and allowed to settle. The precipitate was removed and then filtered through a sieve to concentrate.
2. Concentrate: Apply a layer of peanut oil to the cleaned wok, pour the filtered soup, and evaporate the water. Add the soup while evaporating. After the concentration is increased, the firepower should be properly reduced, about 8 hours. The appearance of wrinkles on the surface of oyster sauce means that it is rich in nutritious and delicious oyster sauce. After cooling, it is wrapped in glass bottles or plastic bottles.
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