Developing the processing process of picked oyster sauce from Pacific Oysters (Crassostrea gigas) farming in Khanh Hoa province

Abstract

Pacific oyster farming in Khanh Hoa provice has been bringing positive results. However, Pacific oysters were mainly consumed by eating fresh within a narrow market scale. Therefore, it was necessary to develop convenient products from the oysters that contributed to boosting output of oyster farming as well as create opportunities to expand the market for consuming oyster products. This paper presents research results in developing the processing process of picked oyster sauce based on the traditional method of Vietnamese people. The results have determined the main technical parameters of the process as follows: the mixing process uses 12% NaCl, one-time salting, 15% sugar, 2% roasted rice flour; the conpression used a 25% compression weight ratio; the fermentation time was about 25 days when the product reached pH 4.6 – 4.8 and had the characteristic sensory properties of picked oyster sauce. The picked oyster sauce obtained from this process had good quality and ensured food safety.

DOI: https://doi.org/10.53818/jfst.02.2022.78