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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

Inactive Publication Date: 2014-12-03
广西御海堂科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by this invention is to propose a method for extracting amino acids in oyster meat, which can prevent the extraction process from Microorganisms grow and reproduce, and produce secondary metabolites with fragrance through the fermentation of beneficial microorganisms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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.

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PUM

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Abstract

The invention discloses a method for extracting amino acid from oyster meat. Conventional amino acid extracted from oyster has bitter peptides, foreign taste and poor taste and lack of flavor. The method comprises the following steps: steaming oyster meat for 5-15 minutes with 90-100 DEG high-temperature steam, after cooking well and sterilizing, adding salt and hot water into cooked oyster meat according to the proportion of fresh oyster meat to salt to 60-70 DEG hot water being 100:(3-10):(78-82) by weight ratio, grinding into pulp at the temperature of 60-100 DEG C, cooling the pulp to 40 DEG C and adding fermented culture which is subjected to enlargement culture and accounts for 1% of the weight of fresh oyster meat, stirring to be uniform, carrying out seal fermentation for 30-50 days at 20-25 DEG C, sufficiently stirring once every 1-2 days in the seal fermentation, filtering fermentation liquor, bottling the obtained clear filtrate, and sterilizing for 20 minutes at 85-95 DEG C in a spraying manner to obtain reddish brown or brown oyster amino acid liquor with good smell. In the fermentation process, secondary metabolite with fragrance is generated, and the extracted oyster amino acid is high in yield, good in taste and suitable for preparing seasonings.

Description

technical field [0001] The invention relates to a method for extracting amino acids from oyster meat, and belongs to the technical field of marine organism extraction. Background technique [0002] Oyster meat is rich in amino acids and rich in nutrition. As a food material, it is a seafood that people like to eat. In recent years, its nutritional value has been fully recognized by people. It is also because of its low growth environment requirements, rapid growth, and no infestation of diseases and insect pests. Therefore, it is widely cultivated, and the amount of harvest is increasing year by year. Its added value can be increased through its deep processing. Therefore, the development of processing technology in recent years is to process it into oyster sauce, oral liquid or fine powder. The deep processing methods of these traditional oysters or deep-processed products, there are more or less deficiencies, and these deficiencies are mainly manifested in the sense of tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/33A23L27/21A23L17/40
CPCA23J1/04A23L17/40A23L27/21A23L27/24A23L33/175A23V2002/00A23V2200/30A23V2250/542
Inventor 庞兴军苏建兴苏铭龙庞兴惠
Owner 广西御海堂科技有限公司
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