Study on the Process of Avicennia Marina Fruit Oysters Soft Cans
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Abstract:
The process of Avicennia marina fruit oysters soft cans was investigated and the product quality inspection was carried out at the same time in this study. Through the single factor analysis and orthogonal experiment analysis, the optimum technological parameters of the deodorant of the oyster material during the production of Avicennia marina fruit oysters soft cans were obtained as follow, 1.0% high active dry yeast and fermentation for 1 hour at 25 ℃. In the case of known formula [A. marina fruit: oyster: compound seasoning = 75: 25: 6.9 (compound seasoning formula based on Table 2)], the optimal process parameters of vacuum infiltration were vacuum impregnation for 60 minutes at 25 ℃ at 0.05 MPa. The products were obtained by baking at 200 ℃ for 5 min, packaging with vacuum, sterilization with hot water at 85±1 ℃ for 20 min, and then cooled to 25 ℃. The products were detected for sensory, physical and chemical, nutritional ingredients, commercial sterility and other tests. The products had their own fragrance, no peculiar smell, no corruption, no mildew, no other visible foreign matter after opening, and the whole products were appropriate. The A. marina fruit were dark green, oysters were pale yellow, the shape were complete without damage, and the A. marina fruit and oysters had elastic when pressed with your fingers. The products were commercial aseptic with the NaCl content of 1.28±0.07%, the net content of 99.3±0.4%, and the solid content of 99.6±0.3%, which met the relevant national standards.
