Preparation method for oyster powder
A technology of oyster powder and oyster, which is applied in food preparation, application, food science, etc., can solve the problems of oyster meat nutrition loss, loss of nutrients, and reduction of nutritional value, so as to slow down hyperacidity, high nutritional value, and energy consumption. low effect
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Embodiment 1
[0032] The invention provides a kind of preparation method of oyster powder, comprises the following steps:
[0033] Step 1. Take out the oyster meat from the oyster shell, wash the oyster meat, take out the oyster meat from the oyster shell, control it within 30 minutes, and proceed to step 2. If the time for taking the meat is longer than 30 minutes, you need to wash the taken out oyster meat and freeze it , and proceed to step 2 after thawing;
[0034] Step 2, adding 1% trehalose according to the weight of the oyster meat, stirring evenly, and then beating to obtain oyster meat pulp. Trehalose is used as a freeze-drying protective agent to prevent the nutritional components of the oyster meat pulp from being damaged under low temperature freezing;
[0035] Step 3. Vacuum freeze-drying the oyster pulp, specifically means that the oyster pulp is frozen at -50°C for 4 hours, heated to 75°C for 30 hours under a vacuum of 30Pa, and then crushed through a 100-mesh sieve to obtain...
Embodiment 2
[0042] The invention provides a kind of preparation method of oyster powder, comprises the following steps:
[0043] Step 1. Take out the oyster meat from the oyster shell, wash the oyster meat, take out the oyster meat from the oyster shell, control it within 30 minutes, and proceed to step 2. If the time for taking the meat is longer than 30 minutes, you need to wash the taken out oyster meat and freeze it , and proceed to step 2 after thawing;
[0044] Step 2, adding 2% trehalose according to the weight of the oyster meat, stirring evenly, and then beating to obtain oyster meat pulp. Trehalose is used as a freeze-drying protective agent to prevent the nutritional components of the oyster meat pulp from being damaged under low-temperature freezing;
[0045] Step 3. Vacuum freeze-drying the oyster pulp, which specifically means that the oyster pulp is frozen at -45°C for 5 hours, heated at a vacuum degree of 40Pa to 75°C and dried for 38 hours, and then crushed through a 100-me...
Embodiment 3
[0052] The invention provides a kind of preparation method of oyster powder, comprises the following steps:
[0053] Step 1. Take out the oyster meat from the oyster shell, wash the oyster meat, take out the oyster meat from the oyster shell, control it within 30 minutes, and proceed to step 2. If the time for taking the meat is longer than 30 minutes, you need to wash the taken out oyster meat and freeze it , and proceed to step 2 after thawing;
[0054] Step 2, adding 3% trehalose according to the weight of the oyster meat, stirring evenly, and then beating to obtain oyster meat pulp. Trehalose is used as a freeze-drying protective agent to prevent the nutritional components of the oyster meat pulp from being damaged under low temperature freezing;
[0055] Step 3. Vacuum freeze-drying the oyster meat slurry, specifically means that the oyster meat slurry is frozen at -40°C for 6 hours, heated at a vacuum degree of 50Pa to 75°C for 45 hours, and then crushed through a 100-me...
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