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Processing method of shellfish solid drinks

A processing method and solid beverage technology, applied in the fields of marine biotechnology and food processing, can solve the problems of unpleasant yeast taste of fermentation liquid, strict industrial production requirements, increased shellfish pollution and corruption, etc. There is no wasteful effect

Inactive Publication Date: 2015-05-06
QINGDAO TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the effect of enzymatic hydrolysis is better, but the time required for enzymatic hydrolysis is longer, and it is necessary to screen a variety of suitable enzyme preparations for raw materials, which increases the probability of shellfish pollution and corruption; the effect of fermentation method is relatively good, but the production process is complicated and industrial production Strict requirements, high cost, and the fermentation liquid after yeast fermentation has an unpleasant yeasty smell

Method used

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  • Processing method of shellfish solid drinks

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0023] Embodiment 1: The processing method of the shellfish (Hongdao clam) solid beverage comprises the following steps,

[0024] Step (1) - pre-treatment of raw materials in sections: take fresh red island clams, after desanding and cleaning, steam them, and filter out shellfish soup A with a 100-mesh filter; shell the remaining steamed shellfish and take shellfish meat , divide the shellfish into 3 to 5 batches, first add clear water to the first batch of shellfish with a mass ratio of 1:10, cook for 10 to 15 minutes, drain shellfish B; then add to the obtained boiled soup Continue to cook the second batch of steamed shellfish; adopt such a repeated cycle of cooking, and change the water every time 3 to 5 batches of shellfish are cooked, and get shellfish soup C;

[0025] Step (2) - Vacuum freeze-drying of the original soup: add 10-50% maltodextrin to the filtered original soup A in step (1), stir to dissolve, put it in -60°C for pre-freezing, and freeze-dry it to freeze-dry...

Embodiment approach 2

[0029] Embodiment 2: The processing method of the shellfish (Hongdao clam) solid beverage comprises the following steps,

[0030] Step (1) - pre-treatment of raw materials in sections: take fresh red island clams, after desanding and cleaning, steam them, and filter out shellfish soup A with a 100-mesh filter; shell the remaining steamed shellfish and take shellfish meat , divide the shellfish into 3 to 5 batches, first add clear water to the first batch of shellfish with a mass ratio of 1:10, cook for 10 to 15 minutes, drain shellfish B; then add to the obtained boiled soup Continue to cook the second batch of steamed shellfish; adopt such a repeated cycle of cooking, and change the water every time 3 to 5 batches of shellfish are cooked, and get shellfish soup C;

[0031] Step (2) - Vacuum freeze-drying of the original soup: add 10-50% maltodextrin to the filtered original soup A in step (1), stir to dissolve, put it in -60°C for pre-freezing, and freeze-dry it to freeze-dry...

Embodiment approach 3

[0035] Embodiment 3: The processing method of the shellfish (scallop) solid beverage comprises the following steps,

[0036] Step (1)—Pre-treatment of raw materials in sections: take fresh scallops, desand and wash them, steam them, and filter out shellfish soup A with a 100-mesh filter; shell the remaining steamed shellfish and take shellfish meat, The shellfish meat is divided into 3 to 5 batches. First, water is added to the first batch of shellfish meat with a mass ratio of 1:10, boiled for 10 to 15 minutes, and the shellfish meat B is drained; then the second batch of shellfish meat is added to the obtained boiling soup. Batch-steamed scallops continue to cook; adopt such a repeated cycle of cooking, and change the water every 3 to 5 batches of scallops to get shellfish soup C;

[0037] Step (2) - Vacuum freeze-drying of the original soup: add 10-50% maltodextrin to the filtered original soup A in step (1), stir to dissolve, put it in -60°C for pre-freezing, and freeze-dr...

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Abstract

The invention relates to a marine biotechnology and a food processing technology, and particularly relates to a processing method of shellfish solid drinks. The processing method of the shellfish solid drinks comprises the following steps: (1), segmenting and pretreating a raw material; (2), performing vacuum freeze drying on stock; (3), performing vacuum freeze drying on shellfish meat; (4), spray-drying shellfish soup; and (5), mixing. By adopting a solid drinks form, the shellfish solid drink is easy to carry and store, difficult to deteriorate, capable of remaining original taste and flavour, free from adding excessive food additives and more healthy and natural. After the shellfish solid drinks are rehydrated, the shellfish solid drink remains the shellfish form, has attractiveness, interestingness and delicacy, and is easy to accept; and in addition, the shellfish solid drink is low in cost of selected raw materials, good in effect, better in flavor, short in production period, strong in maneuverability, and reasonable in procedure. The raw materials are fully utilized without waste. The processing method is especially suitable for large-scale industrialized production.

Description

technical field [0001] The invention relates to marine biological technology and food processing technology, in particular to a processing method of shellfish solid beverage. Background technique [0002] The vast majority of existing shellfish beverages are liquid, and are mainly marketed in the form of oral liquids. However, liquid beverages are not easy to carry and store, and too many food additives such as stabilizers, emulsifiers, and preservatives need to be added. Liquid beverages have strict sterilization requirements. Therefore, in the form of liquid beverages, the mixing process of a large amount of food additives must be carried out under aseptic conditions, which greatly increases the production cost required for processing. In addition, the existing shellfish beverage products mainly use spice masking method, activated carbon / diatomaceous earth adsorption method, yeast / lactic acid bacteria fermentation method, β-cyclodextrin embedding and other methods to seaso...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39
CPCA23L2/39A23L17/50
Inventor 兰欣
Owner QINGDAO TECHN COLLEGE
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