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Preparation technology of total nutrient powder (peptide) of oysters

A preparation process and complete nutrition technology, which is applied in the field of food bioprocessing, can solve the problems of slow heat conduction rate, achieve the effects of reducing microbial content, facilitating digestion and absorption, and solving potential safety hazards

Inactive Publication Date: 2011-10-26
SHENZHEN CITY QIANNIAN OYSTER DEV
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  • Description
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AI Technical Summary

Problems solved by technology

Microwaves can provide a heat source for vacuum drying, overcoming the disadvantages of slow heat conduction in vacuum

Method used

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Embodiment Construction

[0019] (1) Raw material selection: select fresh, undamaged, and non-rotten fresh oysters as processing raw materials.

[0020] (2) Washing and shelling: Rinse the oysters with clean water, remove surface dirt, and take out the oyster meat.

[0021] (3) Deodorization and decontamination: Soak in 2-6% salt water for 2-10 hours; wait for the oysters to spit out the dirt, clean it with a stainless steel screen until there is no black sticky matter on the surface; use ClO2 with an available chlorine concentration of 50-100 mg / kg Rinse for 1min.

[0022] (4) Beating: Use a meat grinder to grind and beat the oyster meat.

[0023] (5) Adjust enzymatic hydrolysis: adjust the pH value of the oyster pulp to 3.8-4.6 with 5% phosphoric acid, control the temperature to 25-45°C, autolyze the oysters, and the degree of hydrolysis reaches 25-35%. .

[0024] (6) Vacuum microwave drying: under a vacuum degree of 0.06-0.09 MPa, microwave vacuum drying is carried out by adopting segmental tempe...

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Abstract

The invention discloses a preparation technology of total nutrient powder (peptide) of oysters. The preparation technology comprises the following steps: oysters are pretreated; pretreated oysters are subjected to microwave vacuum drying, prepared oyster powder has been subjected to decontamination and fishy removal when the oyster powder is pretreated, and pathogenic bacteria and putrefying bacteria are reduced; the oyster peptide is prepared through adjusting the state of environment and promoting oysters to utilize enzyme systems and beneficial bacteria of the oysters; and low-temperature microwave vacuum drying allows the enzyme to be passivated and microbes to be killed when drying is carried out, security of products to be guaranteed and effective components of the oysters to be more than 95%. The preparation technology has the advantages of simple process, good rehydration, low energy consumption and cost and the like.

Description

technical field [0001] The invention relates to the field of food bioprocessing, in particular to a nutritious food and a raw material made from fresh oysters, ie, oysters, with decontamination, deodorization, autolysis and microwave vacuum drying as main technical means. technical background [0002] Oysters are called oysters in the south of my country, and sea oysters in the northeast. Oyster meat is milky white, tender and nutritious. In addition to rich protein, vitamins, sugars and other nutrients, it also contains more than 10 kinds of amino acids, minerals and other nutrients necessary for the human body. As a food, oysters have long been recorded in Chinese and foreign history. . Later, I learned that the oyster has unique nutritional components and has good health effects. It is a bivalve seafood that can be used for both food and medicine. The protein content in oyster meat is as high as 45%-56%, fat 7%-16%, and glycogen 19%-38%. The content of calcium is close...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
Inventor 林捷陈植开
Owner SHENZHEN CITY QIANNIAN OYSTER DEV
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