Oyster juice manufacturing method

A production method and technology of oyster juice, which is applied in the field of oyster juice production, can solve the problems of oyster juice losing its characteristic flavor and being unsuitable for industrial production, and achieve the effects of reducing the generation of fishy substances, low production cost, and low price

Active Publication Date: 2009-10-28
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this technical scheme can not be applicable to industrialized production, and makes gained oyster juice lose due characteristic local flavor

Method used

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  • Oyster juice manufacturing method

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Experimental program
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Effect test

Embodiment 1

[0031] 1) Cut the frozen oysters at -15°C directly with a cutting machine, and then beat them with a beater to obtain oyster pulp. Add water to the oyster pulp to make oyster water. The weight ratio of the added water to oyster pulp is 1 : 1;

[0032] 2) Add edible alkali to obtain a mixed solution, make the alkali account for 0.01% by weight of the mixed solution, adjust the pH of the mixed solution to 6.5, and react at 40°C for 10 hours to obtain an enzymolysis solution;

[0033] 3) Heat the enzymolysis solution to 100°C, keep it warm for 30 minutes, and filter;

[0034] 4) adding salt to the enzymolysis solution, the weight percentage of the added salt to the enzymolysis solution is 1:5, to obtain oyster juice with a weak fishy smell;

[0035] 5) Add preservatives and edible acids to the oyster juice, the weight of the added preservatives accounts for 0.01% of the total weight of the preservatives and oyster juice, the weight of the added acid accounts for 0.3% of the tota...

Embodiment 2

[0037] 1) Cut the frozen oysters at -18°C directly with a cutting machine, and then beat them with a beater to obtain oyster pulp. Add water to the oyster pulp to make oyster water. The weight ratio of the added water to oyster pulp is 1 : 4;

[0038] 2) adding edible alkali to obtain a mixed solution, so that the alkali accounts for 0.05% by weight of the mixed solution, adjusting the pH of the mixed solution to 7.5, and reacting at 60° C. for 7 hours to obtain an enzymolysis solution;

[0039] 3) Heat the enzymolysis solution to 90°C, keep it warm for 80min, and filter;

[0040] 4) adding salt to the enzymolysis solution, the weight percentage of the added salt to the enzymolysis solution is 3:20, to obtain oyster juice with a weak fishy smell;

[0041] 5) Add preservatives and edible acids to the oyster juice, the weight of the added preservatives accounts for 0.1% of the total weight of the preservatives and oyster juice, the weight of the added acid accounts for 0.2% of ...

Embodiment 3

[0043] 1) Cut the frozen oysters at -20°C directly with a cutting machine, and then beat them with a beater to obtain oyster pulp. Add water to the oyster pulp to make oyster water. The weight ratio of the added water to oyster pulp is 1 : 2;

[0044] 2) adding edible alkali to obtain a mixed solution, so that the alkali accounts for 0.1% by weight of the mixed solution, adjusting the pH of the mixed solution to 8.0, and reacting at 70° C. for 4 hours to obtain an enzymolysis solution;

[0045] 3) Heat the enzymolysis solution to 95°C, keep it warm for 90min, and filter;

[0046] 4) adding salt to the enzymolysis solution, the weight percentage of the added salt to the enzymolysis solution is 1:4, to obtain oyster juice with a weak fishy smell;

[0047] 5) Add preservatives and edible acids to the oyster juice. The weight of the added preservative accounts for 0.05% of the total weight of the preservative and oyster juice, and the weight of the added acid accounts for 0.01% o...

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Abstract

The invention discloses an oyster juice manufacturing method comprising following steps: 1. cutting the frozen oyster, beating, obtaining oyster slurry; 2. adding water in the oyster slurry to obtain oyster water, then enzymatic hydrolization; 3. adding alkali in the enzymatic hydrolization of oyster water to obtain mixture; 4. keeping on enzymatic hydrolization of mixture to get hydrolysate; 5. carrying out enzyme inactivation to the hydrolysate, filter; 6. adding salt in the filtered hydrolysate, obtaining the oyster juice. The oyster juice manufacturing method can produce the oyster juice with little fishy smell and keeps the special flavor.

Description

technical field [0001] The invention relates to the technical field of condiment raw material processing, in particular, the invention is a production method of oyster juice. Background technique [0002] Oyster is a kind of precious shellfish common in coastal areas. It is delicious and nutritious. It not only contains a lot of protein, vitamins, taurine and other nutrients, but also rich in glycogen, which has good anti-oxidation and anti-aging properties. Efficacy, it has the reputation of "undersea milk". Oyster juice is the main ingredient in the production of oyster sauce, and the quality of oyster juice directly affects the quality of oyster sauce products. [0003] At present, there are two main production methods of oyster juice. One is to directly use the steamed and boiled oyster juice to concentrate. This preparation method is extensive, with many steps, long production cycle and low production efficiency. , the factory must be located in the coastal area, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 邓嫣容邓丽黄旭才
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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