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Processing method of Tai Ho

A processing method and technology for oyster shells, applied in the processing field of oysters, can solve the problems of reducing the economic value of oysters and being unfavorable for expanding production of oysters, and achieve the effects of unique taste, multiple uses and improved economic value.

Inactive Publication Date: 2018-02-23
浦北县德海种养农产品加工专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This reduces the economic value of large oysters, which is not conducive to the expansion of production of large oysters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of the big oyster is to make the oyster meat of the big oyster into a flavoring agent, and make the oyster shell into a whitening mask.

[0019] The step that described oyster meat is made flavoring agent is:

[0020] 1) Beat the oyster meat, add 6% salt, 3% white granulated sugar, 15% white wine, 6% sesame powder, 3% chili powder and 4% basil to the meat slurry, and mix evenly to obtain seasoned meat paste;

[0021] 2) Weigh 10% lard, 0.3% ginger powder and 1% garlic powder by weight of the seasoned meat slurry, heat the lard in a hot pot at 220°C until it melts, then add ginger powder and garlic powder and stir fry After 60 seconds, add seasoned meat paste and continue to stir-fry for 8 minutes, then take it out of the vacuum package and make it.

[0022] The step that described oyster shell is made whitening facial mask is:

[0023] 1) Wash the oyster shell to make a powder with a particle size of 50 nanometers, add the oyster shell powder to...

Embodiment 2

[0026] The processing method of the big oyster is to make the oyster meat of the big oyster into a flavoring agent, and make the oyster shell into a whitening mask.

[0027] The step that described oyster meat is made flavoring agent is:

[0028] 1) Beat the oyster meat, add 5% salt, 4% white sugar, 10% white wine, 8% sesame powder, 1% chili powder and 5% basil to the meat slurry, mix evenly to obtain seasoned meat paste;

[0029] 2) Weigh 5% lard, 0.5% ginger powder and 0.3% garlic powder by weight of the seasoned meat slurry, heat the lard in a hot pot at 250°C until it melts, then add ginger powder and garlic powder and stir fry After 30 seconds, add the seasoned meat paste and continue to stir fry for 10 minutes, then take it out of the vacuum package and make it.

[0030] The step that described oyster shell is made whitening facial mask is:

[0031] 1) Wash the oyster shell to make a powder with a particle size of 10 nanometers, add the oyster shell powder to deionize...

Embodiment 3

[0034] The processing method of the big oyster is to make the oyster meat of the big oyster into a flavoring agent, and make the oyster shell into a whitening mask.

[0035] The step that described oyster meat is made flavoring agent is:

[0036] 1) Beat the oyster meat, add 8% salt by weight, 1% white sugar, 20% white wine, 3% sesame powder, 5% chili powder and 1% basil to the meat pulp, mix evenly to obtain seasoned meat paste;

[0037] 2) Weigh 15% lard, 0.1% ginger powder and 1.5% garlic powder by weight of the seasoned meat slurry, heat the lard in a hot pot at 200°C until it melts, then add ginger powder and garlic powder and stir fry After 90 seconds, add seasoned meat paste and continue to stir-fry for 5 minutes, then take it out of the vacuum package and make it.

[0038] The step that described oyster shell is made whitening facial mask is:

[0039] 1) Wash the oyster shell to make a powder with a particle size of 100 nanometers, add the oyster shell powder to dei...

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PUM

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Abstract

The invention relates to a processing method of Tai Ho. Tai Ho meat is made into a flavoring agent, Tai Ho shells are made into whitening masks. The made flavoring agent is unique in taste, deliciousseafood mouth feel can be given to foods, and the flavoring agent can be used for food processing courses of cold dishes, stir-fried dishes and the like, and has many using purposes. The made whitening masks have the effects of enabling freckle not to be obvious, tenderizing skins and protecting the skis. The economic value of Tai Ho is effectively increased.

Description

technical field [0001] The invention relates to the technical field of seafood processing, and relates to a processing method of large oysters. Background technique [0002] Big oyster, the scientific name is Jinjiang oyster, is one of the four most valuable seafood in Qinzhou City, Guangxi. The meat can be eaten fresh, or processed into dried oysters and oyster sauce. The protein content of oyster oyster meat exceeds 40%, which is rich in nutrition and delicious in taste. It is known as "milk in the sea" and can also be used as medicine. Maowei Sea in Qinzhou Bay is the largest natural oyster breeding area in the country, and is known as the "Hometown of Chinese Oysters". At present, the city's coastal shoals and deep waters have an area of ​​more than 140,000 mu for planting oysters and hanging them in deep water. There are more than 1.3 million mu of tidal flats for development and breeding. Generally, big oysters are mainly used for direct consumption, and are rarely u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A61K8/98A61Q19/02A61Q19/00
CPCA23L27/00A23L27/10A61K8/987A61Q19/00A61Q19/02
Inventor 刘南麦日桂龙万伸马春燕
Owner 浦北县德海种养农产品加工专业合作社
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