Making method of oyster normal juice seasoning

Abstract

The invention discloses a making method of oyster normal juice seasoning. The making method includes the following steps that pretreatment is carried out firstly, pulping is carried out, primary cell disruption and secondary superfine cell disruption are carried out, a Maillard reaction is carried out, materials enter a high-pressure homogenizer for particle refinement and homogenization, cooled oyster normal juice sauce is spray-dried, pure oyster powder is obtained, an oyster mixture is prepared according to the formula, and finally pelletizing and packaging into the finished product are carried out. After primary cell disruption, secondary superfine cell disruption and high-pressure homogenization are carried out, oyster meat is refined to be 0.05-0.1 micrometer, original nutritional ingredients and flavor of oysters can be saved, any part of the oyster meat cannot be wasted, the color and luster are more uniform, settling or layering cannot be generated, the fishy smell of the oysters can be removed through the Maillard reaction, and the good flavor of the boiled oysters is provided. In addition, the making method has the advantages of being simple in process, low in extraction cost and environmentally friendly and saving energy.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a preparation method of raw oyster juice condiment. Background technique [0002] Oysters, also known as raw oysters, are the most abundant in zinc among all foods. Every 100g of oysters (excluding the weight of the shell): contains 87.1% water and 71.2mg of zinc. It is rich in protein zinc and is a good zinc supplement food. To supplement zinc, you can often eat oysters or protein zinc. Oysters are all of oysters and their relatives, which are marine shells. Both subtropical and tropical coasts are suitable for oyster farming. Our country is widely distributed, from the Yalu River in the north to Hainan Island in the south, and oysters can be produced along the coast. Oysters are molluscs with shells, attached to parasitic animals, especially those produced at the junction of brackish and fresh water. [0003] At present, the utilization of oysters in my country is mainly ...

AI Technical Summary

Problems solved by technology

However, due to the backwardness of the existing technical process, the number and types of nutrients contained in the oyster condiment made are significantly reduced compared with fresh oysters, and this is mainly due to a large amount of loss in the process of the process.

[0005] There are mainly two kinds of techniques for making oyster seasoning in the market, one of which is to extract the protein of oysters by enzymatic hydrolysis, such as the production method of oyster juice disclosed in the patent of CN200910147179; Although the process is desirable, the process is cumbersome, and the enzymatic hydrolysis time usually takes 6-12 hours, which is not suitable for assembly line production, and the oysters are not fully enzymatically hydrolyzed, which wastes raw materials and the extraction rate is low. In addition, after enzymolysis, the nutritional content of oysters will become more singular

Another way is to use oysters to boil juice, such as the processing technology of a kind of oyster powder disclosed by the Chinese patent No. CN201310423747. Although the oyster condiment produced by this process is simple in process, it can retain some of the original oysters. However, the loss of nutrients is serious, and the production efficiency is extremely low. The oyster meat after high-pressure cooking will cause serious food waste; and the oyster water (excluding oyster meat) after high-pressure cooking can be recovered after spray drying. The powder content is extremely low, and the energy consumption is very large