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

Active Publication Date: 2015-07-22
北海市银海区蓝海牧场贝类养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition to raw oysters and general cooking, oysters are also processed into oyster powder, which is generally obtained by beating the oyster meat and then vacuum freeze-drying and crushing, or by boiling the oyster meat under high pressure and then vacuum-concentrating the cooking liquid and then drying it. The method is simple. After the oyster meat is cooked, the protein is denatured and some nutrients are lost. Therefore, the previous method is generally used to produce oyster powder. However, vacuum freeze-drying requires the oyster meat to be beaten and then frozen at a temperature below -40°C. Low will also cause the loss of nutrition in oyster meat and reduce its nutritional value, and generally beating is processed by a beater, and oyster powder has a certain degree of graininess and roughness

Method used

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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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PUM

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Abstract

The invention provides a preparation method for oyster powder. The preparation method for the oyster powder comprises the following steps: step 1, taking out oyster meat from oyster shells, and cleaning the oyster meat; step 2, adding 1-3% of trehalose according to the weight of the oyster meat and uniformly stirring, and then slurrying to obtain an oyster meat slurry; step 3, carrying out vacuum freeze drying on the oyster meat slurry, and then crushing and passing through a 100-mesh sieve to obtain the oyster powder. According to the preparation method for the oyster powder provided by the invention, the trehalose is added during the slurrying process for the oyster meat as a cryoprotectant, thus preventing the nutritional ingredients of the oyster meat slurry from being lost under low-temperature freezing.

Description

technical field [0001] The invention relates to the technical field of oyster processing. More specifically, the present invention relates to a kind of preparation method of oyster powder. Background technique [0002] Oyster, also known as raw oyster, has high nutritional value. Every 100g of oyster meat contains 87.1% water and 71.2mg of zinc. It is rich in protein zinc and is a good zinc supplement food. Oyster meat is rich in taurine, trace elements and glycogen, which is good for protecting the liver and gallbladder, preventing intrahepatic cholestasis during pregnancy, promoting the growth and development of the fetus, correcting anemia in pregnant women and recovering the physical strength of pregnant women. Oyster meat has better calcium and phosphorus, and the calcium absorption rate is extremely high. Oysters also contain vitamin B which is lacking in general food 12 , has an active hematopoietic function, and is an indispensable substance for preventing pernicio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L1/015A23L17/40A23L5/20A23L17/50
Inventor 蒋福全邓富友刘力梁耀满郭中河
Owner 北海市银海区蓝海牧场贝类养殖农民专业合作社
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