Preparation method of flavor-improved oyster tablets
An improved, oyster technology, applied in the direction of dairy products, milk preparations, food forming, etc., can solve the problems of incomplete utilization of oyster meat, affecting the overall flavor of the product, and ineffective removal of fishy smell, etc., which is beneficial to human absorption. , The effect of avoiding moisture absorption and caking and reducing the loss of raw materials
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[0031] A preparation method of flavor-improved oyster tablets includes the following steps:
[0032] (1) Pretreatment of oysters: washing oysters, removing sediment, and stripping oyster meat;
[0033] (2) Homogenization of oysters: place the pretreated oysters in step (1) in a homogenizer, and add an appropriate amount of deionized water for homogenization to obtain an oyster homogenized liquid; where the quality of the deionized water is added The mass ratio to oyster meat is 0.5~2:1;
[0034] (3) Sterilization of homogenized liquid: put the homogenized oyster liquid in step (2) in a steam sterilization pot, and set the parameters of the high temperature and high pressure steam sterilization pot to: 121°C, 0.1 MPa, 20-30 min; After the bacteria is cooled to room temperature, a sterilized homogeneous solution is obtained;
[0035] (4) Compound enzymolysis: Adjust the temperature of the homogenized liquid after sterilization in step (3) to 40-50°C, adjust the pH to 6-7, add 2 to 5% o...
Example Embodiment
[0042] Specific embodiment one:
[0043] A preparation method of flavor-improved oyster tablets includes the following steps:
[0044] (1) Pretreatment of oysters: washing oysters, removing sediment, and stripping oyster meat;
[0045] (2) Homogenization of oysters: place the pretreated oysters in step (1) in a homogenizer, and add an appropriate amount of deionized water for homogenization to obtain an oyster homogenized liquid; where the quality of the deionized water is added The mass ratio to oyster meat is 0.8:1;
[0046] (3) Sterilization of homogenized liquid: Place the homogenized oyster liquid in step (2) in a steam sterilization pot. The parameters of the high temperature and high pressure steam sterilization pot are set to: 121°C, 0.1MPa, and the sterilization time is about 25 minutes ; After sterilization, cool to room temperature to obtain a homogenized solution after sterilization;
[0047] (4) Compound enzymolysis: Adjust the temperature of the homogenized solution afte...
Example Embodiment
[0054] Specific implementation manner two:
[0055] A preparation method of flavor-improved oyster tablets includes the following steps:
[0056] (1) Pretreatment of oysters: washing oysters, removing sediment, and stripping oyster meat;
[0057] (2) Homogenization of oysters: place the pretreated oysters in step (1) in a homogenizer, and add an appropriate amount of deionized water for homogenization to obtain an oyster homogenized liquid; where the quality of the deionized water is added The quality ratio to oyster meat is 1.5:1;
[0058] (3) Sterilization of homogenized liquid: Place the homogenized oyster liquid in step (2) in a steam sterilization pot. The parameters of the high temperature and high pressure steam sterilization pot are set to: 121°C, 0.1MPa, and the sterilization time is about 25 minutes ; After sterilization, cool to room temperature to obtain a homogenized solution after sterilization;
[0059] (4) Compound enzymolysis: Adjust the temperature of the homogenized...
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