Preparation method of oyster powder

A production method and technology of oyster powder, which are applied in the functions of food ingredients, food electrical processing, food science and other directions, can solve the problems of oyster nutrient loss, difficulty in nutrient substances, heavy carrying of oysters, etc., and achieve easy absorption, simple method, How to make a simple effect

Inactive Publication Date: 2017-05-24
QINZHOU UNIV
View PDF7 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oysters are generally eaten raw and have high nutrition, but some nutrients are not easily absorbed by the body without treatment, and oysters are heavy and inconvenient to carry. Therefore, oysters are currently made into oyster powder, which is easy

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

[0022] The preparation method of present embodiment oyster powder, comprises the following steps:

[0023] 1) Separate the oyster meat shell, take the meat and clean it with clean water, soak the oyster meat in a salt solution with a concentration of 40% mass fraction for 1 hour, rinse it twice with clean water, and then freeze-dry the oyster meat to the moisture content If it is less than 10%, use liquid nitrogen to pulverize and pass through a 200-mesh sieve to obtain primary powder;

[0024] 2) After mixing the primary powder obtained in step 1), duck egg yolk and water in a weight ratio of 2:0.5:2, use an emulsifying disperser to disperse at high speed for 20 minutes, add acetic acid to adjust the pH to 3, and place it in an electromagnetic field 30 minutes to obtain oyster magnetized pulp;

[0025] 3) Add protease to the oyster magnetized slurry at a weight ratio of 100:1, place it in a high-pressure reactor at a temperature of 50°C, stir for 2 hours, then place it in a ...

Embodiment 2

[0027] The preparation method of present embodiment oyster powder, comprises the following steps:

[0028] 1), separate the oyster meat shell, take the meat and clean it with clean water, soak the oyster meat in a salt solution with a concentration of 40% mass fraction for 2 hours, rinse it with clean water for 3 times, and then freeze-dry the oyster meat to the moisture content If it is less than 10%, use liquid nitrogen to pulverize and pass through a 200-mesh sieve to obtain primary powder;

[0029] 2) After mixing the primary powder obtained in step 1), duck egg yolk and water in a weight ratio of 2:0.5:2, use an emulsifying disperser to disperse at high speed for 20-30 minutes, add acetic acid to adjust the pH to 5, and place In the electromagnetic field for 30-50 minutes, oyster magnetized pulp is obtained; the duck egg yolk is made by the following method, select fresh sea duck eggs, separate the egg yolk from the protein, take the egg yolk and add fine salt at a weight...

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 discloses a preparation method of an oyster powder; the preparation method comprises the following steps: 1), adding oyster meat into a table salt solution, soaking, rinsing with clear water, then freeze-drying the oyster, and crushing with liquid nitrogen to obtain an initial powder; 2), mixing the oyster powder obtained in the step 1), duck egg yolk and water, carrying out high speed dispersion by an emulsifying dispersion machine, adding acetic acid, and placing in an electromagnetic field, to obtain an oyster magnetized slurry; and 3), carrying out high pressure enzymolysis, carrying out enzyme deactivation, and filtering by a double-layer filter membrane, to obtain an enzymolysis oyster slurry; and adding a raw ginger juice and a carrot juice to the enzymolysis oyster slurry, and freeze-drying to obtain the oyster powder. The method is simple; the prepared oyster powder has high nutritional value; the proteins are subjected to magnetized enzymolysis, and then small molecular peptides and amino acids are formed, so the oyster powder is easily absorbed after the oyster powder is eaten; loss is little in the production process, and the yield of the oyster powder is high.

Description

technical field [0001] The invention relates to the technical field of seafood 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, is the most abundant zinc in all foods (every 100g of oyster, excluding the weight of the shell, contains 87.1% water, 71.2mg of zinc, rich in protein zinc, is a good zinc supplement food, to supplement Zinc can often eat oysters or protein zinc. It is the whole of the oyster family (ostreae) animal oyster (ostreagigastnunb) and its close relatives. It is a marine shell. It is suitable for oyster farming in subtropical and tropical coastal areas. Oysters can be produced along the Yalu River, from the south to Hainan Island, along the coast. Oysters are molluscs with shells, attached to parasitic animals, and are especially plump at the junction of salty and fresh water. Oysters are usually eaten raw and have high nutrition, ...

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): A23L17/50A23L15/00A23L19/00A23L33/10A23L5/30A23L29/00
CPCA23V2002/00A23V2200/30A23V2300/10A23V2300/12
Inventor 钟书明
Owner QINZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap