A kind of canned oyster with low purine and preparation method thereof

A technology for oysters and purines, which is applied in the field of low-purine canned oysters and their preparation, can solve the problem of high purine content, and achieve the effects of low purine content and meeting high-level demands.

Active Publication Date: 2018-09-21
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a low-purine canned oyster and its preparation method, which aims to solve the problem of high purine content in the existing oyster food, to be suitable for people with purine metabolism disorders, and to meet the high-level needs of modern people for food

Method used

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  • A kind of canned oyster with low purine and preparation method thereof
  • A kind of canned oyster with low purine and preparation method thereof
  • A kind of canned oyster with low purine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Shell the fresh oysters and wash the sediment;

[0028] 2. Soak the oysters in vinegar with an acidity of 2.0 mg / mL for 30 minutes;

[0029] 3. Boil oysters and vinegar for 10 minutes;

[0030] 4. Rinse the cooked oysters with clean water and put them in cans;

[0031] 5. Sauce adjustment: Heat 5 parts by mass of peanut oil to 140°C, add 0.5 parts by mass of shallots, 1 part by mass of garlic, and 1 part by mass of ginger and stir-fry until fragrant, add 30 parts by mass of soy sauce, 0.5 parts by mass of star anise and 5 parts by mass of star anise Parts by mass of white sugar and simmer on low heat until the soup is thick;

[0032] 6. Pour the adjusted sauce into the tank and seal it with air;

[0033] 7. Sterilize the tank under the conditions of 100°C, 20 min, and 0.1 MPa to obtain low-purine canned oysters.

Embodiment 2

[0035] 1. Shell the fresh oysters and wash the sediment;

[0036] 2. Soak oysters in hydrochloric acid solution with an acidity of 3.0 mg / mL for 30 min;

[0037] 3. Boil the oysters together with the hydrochloric acid solution for 5 minutes;

[0038] 4. Rinse the cooked oysters with clean water and put them in cans;

[0039] 5. Sauce adjustment: Heat 7 parts by mass of olive oil to 150°C, add 1 part by mass of green onion, 1 part by mass of garlic, and 1 part by mass of ginger, stir-fry until fragrant, add 40 parts by mass of soy sauce, 1 part by mass of star anise and 6 parts by mass of white sugar and simmer on low heat until the soup is thick;

[0040] 6. Pour the adjusted sauce into the tank and seal it with air;

[0041] 7. Use the conditions of 120°C, 20 min, and 0.2 MPa to sterilize the can to obtain low-purine canned oysters.

Embodiment 3

[0043] 1. Shell the fresh oysters and wash the sediment;

[0044] 2. Soak the oysters in a tartaric acid solution with an acidity of 4.0 mg / mL for 35 minutes;

[0045] 3. Boil oysters together with tartaric acid solution for 6 minutes;

[0046] 4. Rinse the cooked oysters with clean water and put them in cans;

[0047] 5. Sauce adjustment: Heat 8 parts by mass of rapeseed oil to 150°C, add 0.5 parts by mass of green onions, 1 part by mass of garlic, and 1 part by mass of ginger, stir-fry until fragrant, add 35 parts by mass of soy sauce, and 1 part by mass of star anise and 5 parts by mass of white sugar and cook slowly until the soup is thick;

[0048] 6. Pour the adjusted sauce into the tank and seal it with air;

[0049] 7. Use the conditions of 100°C, 30 min, and 0.15Mpa to sterilize the can to obtain low-purine canned oysters.

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Abstract

The invention provides low-purine canned oysters and a preparation method thereof. The canned oysters comprise low-purine oysters and soup. The preparation method of the canned oysters comprises the following steps: the oysters are soaked in an acid food treating agent aqueous solution for treatment, then heated and boiled, the oysters are washed with clean water and canned, soup is blended with scallion, ginger, anise, soy sauce, edible oil, white granulated sugar and the like, and procedures including soup injection, exhausting, sterilization and the like are performed for preparation finishing, wherein the acid food treating agent is selected from one or more of vinegar, hydrochloric acid, citric acid, tartaric acid, fumaric acid and malic acid. The canned oysters are delicious and nutritious, the most prominent advantage is that the canned oysters prepared with the method have low purine content, are suitable for all groups of people to eat, are particularly suitable for groups of people with nucleic acid metabolism deficiency to eat, have high health-care function and meet high-level requirements of modern people for food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-purine canned oyster and a preparation method thereof. Background technique [0002] Oysters, also known as raw oysters, are delicious, have high economic and nutritional value, and are known as "milk in the sea". According to the "Compendium of Materia Medica", "Oysters can cure weakness, strengthen yang, detoxify, replenish qi and blood of men and women, make skin tender and anti-aging". As a kind of aquatic product with high nutritional value, oysters have the disadvantages of not being resistant to storage and freezing, dying soon after leaving the water, and being easily contaminated by microorganisms. And processing oysters into instant cans can not only prolong its storage period, improve its edible value, but also increase its commodity value. [0003] Aquatic products are rich in purine. Purine undergoes a series of metabolic changes in the human body, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L17/50A23B4/12
Inventor 董平高晓梦梁兴国安然李敬
Owner OCEAN UNIV OF CHINA
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