Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing seasoning sauce from oyster water boiled liquid

A technology of boiled liquid and seasoning sauce, which is applied in the field of oyster boiled liquid to prepare concentrated sauce, can solve the problems of high production cost, high physiological function and potency, waste of oyster boiled liquid and pollute the environment, and achieve low production cost, High potency of physiological functions and the effect of retaining nutritional value

Inactive Publication Date: 2015-04-08
SHANDONG HOMEY AQUATIC DEV
View PDF5 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the disadvantages of high production cost and environmental pollution caused by waste of oyster boiled liquid in the prior art, the present invention provides a method for preparing seasoning from oyster boiled liquid. The preparation method has a reasonable process. The operation is simple, the production process is gentle, the prepared seasoning sauce has few impurities, is easily absorbed by the human body, and has high physiological function potency

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing sauce from oyster poached liquid, through the following process steps:

[0026] (1), select 5000L of oyster poached liquid as a raw material, concentrate it under reduced pressure using a vacuum concentration equipment, concentrate it to a volume of 800L, and have a solid content of 13%, to obtain a concentrated solution;

[0027] (2) Heat the concentrated solution obtained in step (1) to 100°C for 30 minutes, fully dissolve, cool, and control the temperature at 55°C, add a compound protease with a concentrated liquid quality of 3‰ to the concentrated solution, hydrolyze it for 1 hour, and then add The quality of the concentrated solution was 2‰ flavored protease, hydrolyzed for 2.5 hours, and the enzymolyzed solution was obtained; among them, the compound proteases were commercially available Novozymes compound proteases, and the flavored protease was produced and sold by Shanghai Institute of Enzyme Biology;

[0028] (3) Heat the enzymatic hydro...

Embodiment 2

[0035] A method for preparing sauce from oyster poached liquid, through the following process steps:

[0036] (1), select 2000L of oyster poached liquid as a raw material, concentrate it under reduced pressure, concentrate it to a volume of 400L, and have a solid content of 10%, to obtain a concentrated solution;

[0037] (2) Heat the concentrated solution obtained in step (1) to 90°C for 60 minutes, fully dissolve it, and after cooling to a temperature of 60°C, add flavor protease with a concentrated liquid quality of 6‰ to the concentrated solution, and enzymatically hydrolyze it for 1 hour to obtain Enzymolysis solution; wherein, flavor protease is commercially available Novozymes flavor protease;

[0038] (3) Heat the enzymatic hydrolyzate obtained in step (3) to 100°C, keep it for 10 minutes, and perform an enzyme-inactivating treatment to obtain an enzyme-inactivating enzymatic hydrolyzate;

[0039] (4), concentrating the enzymatic hydrolysis solution obtained in step (...

Embodiment 3

[0045] A method for preparing sauce from oyster poached liquid, through the following process steps:

[0046] (1), select 4000L of oyster boiled liquid as raw material, concentrate it under reduced pressure, concentrate to a volume of 500L, and a solid content of 20%, to obtain a concentrated solution;

[0047] (2) Heat the concentrated solution obtained in step (1) to 100°C for 20 minutes, fully dissolve it, and after cooling to a temperature of 50°C, add a compound protease with a concentrated solution quality of 0.5‰ to the concentrated solution, and perform enzymatic hydrolysis for 4 hours to obtain Enzymolysis solution; wherein, the composite protease is a composite protease produced and sold by Ningxia Hersbit Biotechnology Co., Ltd.;

[0048] (3) Heat the enzymatic hydrolyzate obtained in step (3) to 90°C, keep it for 30 minutes, and perform an enzyme-inactivating treatment to obtain an enzyme-inactivating enzymatic hydrolyzate;

[0049] (4), concentrating the enzyme-ina...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preparing a concentrated seasoning sauce from an oyster water boiled liquid, wherein the method comprises the steps: selecting the oyster water boiled liquid as a raw material, after concentrating under reduced pressure, carrying out enzymolysis, carrying out enzyme deactivation, concentrating under reduced pressure and carrying out alcohol precipitation to remove a precipitate, taking the supernatant, concentrating under reduced pressure, removing ethanol, and thus obtaining the oyster seasoning sauce. The preparation method has the advantages of low production cost, reasonable process, simple operation, and mild preparation process conditions; the prepared oyster seasoning sauce has less impurities, is not seasoned and compounded, is superior to a current oyster sauce product in fresh taste, sense, color and luster, is easily absorbed by human bodies when being eaten, and has high titer of physiological functions.

Description

technical field [0001] The present invention relates to seasoning or flavoring agent or condiment, especially a method for preparing concentrated sauce from oyster boiled liquid. Background technique [0002] Oysters are one of the four major cultured shellfish in my country, and a large number of artificial cultures are carried out in coastal areas such as Guangdong, Guangxi, Fujian, and Zhejiang. At present, domestic oysters are mainly eaten fresh and made into dried meat products and canned products, and a small amount of oysters are processed into oyster sauce or other condiments. Oyster condiments have always been very popular because of their delicious meat and rich nutrition. [0003] Oyster sauce is a by-product of dried oysters produced by oysters. It is brown in color, bright and shiny, and has a special vinegar aroma, which is more suitable for Chinese tastes. Its technological process: oyster → cleaning → boiling → oyster soup → concentrating at about 100 ℃ and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/226A23L1/333A23L1/33A23L27/20A23L17/40A23L17/50
Inventor 孙永军胡炜鞠文明唐晓波毕汝佳王志伟孙玥
Owner SHANDONG HOMEY AQUATIC DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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