Method for extracting amino acid from oyster meat
An oyster meat and amino acid technology is applied in the functions of food components, protein components of fish, food preparation and other directions, which can solve the problems of poor taste of products, low extraction rate, complicated process methods, etc. Corruption, high extraction rate, effect of preventing growth and reproduction
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0012] Take 1,000 grams of oyster meat and cook and sterilize it with high-temperature steam at 90-100°C for 5 minutes, add 50 grams of table salt and 800 grams of hot water at 60°C, grind it into a slurry at a high temperature of 60-100°C, and cool the slurry to 40°C Add 10 grams of pre-expanded fermentation strains, the fermentation strains contain a mixture of Saccharomyces cerevisiae and brewer's yeast and a mixture of Aspergillus oryzae fermentation, the ratio of the two is 1:1, and the concentration of bacteria is 10 million cfu / More than ml (g), ferment at 20~25°C for 50 days, stir once every 1-2 days during this period, take the fermentation broth and filter, clarify the filtrate and bottle it, spray sterilization at 85~95°C for 20 minutes , you can get reddish brown or brown oyster amino acid liquid with a fresh and fragrant smell, and the concentration of amino nitrogen is greater than 1.0g / 100ml.
Embodiment 2
[0014] Take 100 kg of oyster meat and cook and sterilize it with high-temperature steam at 90-100°C for 15 minutes, add 10 kg of salt and 82 kg of hot water at 70°C, grind it into a slurry at a high temperature of 60-100°C, and cool the slurry to 40°C When adding 10 kg of pre-expanded fermented strains, the fermented strains contain a mixture of Saccharomyces cerevisiae and Hansenula and the mixture of Aspergillus oryzae fermentation, the ratio of the two is 2:1, and the concentration of flora is 10 million Above cfu / ml(g), ferment at 30~40°C for 30 days, stir once every 1-2 days during this period, take the fermentation broth and filter, clarify the filtrate and bottle it, spray sterilization at 85~95°C for 20 minutes , you can get reddish brown or brown oyster amino acid liquid with a fresh and fragrant smell, and the concentration of amino nitrogen is greater than 1.0g / 100ml.
Embodiment 3
[0016] Take 1,000 grams of oyster meat and cook and sterilize it with high-temperature steam at 90-100°C for 10 minutes, add 30 grams of table salt and 780 grams of hot water at 60°C, grind it into a slurry at a high temperature of 60-100°C, and cool the slurry to 40°C Add 10 grams of pre-expanded fermentation strains, the fermentation strains contain a mixture of brewer's yeast and Bacillus subtilis and a mixture of Aspergillus oryzae fermentation, the ratio of the two is 1:1, and the concentration of bacteria is 10 million cfu Above / ml(g), ferment at 20~25°C for 40 days, stir once every 1-2 days during this period, take the fermentation broth and filter, clarify the filtrate and bottle it, spray it at 85~95°C for 20 minutes Bacteria can be obtained reddish brown or brown oyster amino acid liquid with a delicious smell, and the concentration of amino nitrogen is greater than 1.0g / 100ml.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com