Oyster preservation method

A preservation method, technology of oysters, applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish by radiation/electrical treatment, preservation of food ingredients as antimicrobial, etc.

Inactive Publication Date:
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, most of them are used in the medical field, but there is no application of photodynamic sterilization in oyster preservation

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Oyster preservation method
  • Oyster preservation method
  • Oyster preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A fresh-keeping method for oysters, comprising the following steps:

[0045] (1) Open the shell and take the meat

[0046] Open the shell of the oyster and take out the meat, wash it with clean water;

[0047] (2) rinse

[0048] The oyster meat obtained in step (1) was rinsed in the rinsing solution for 8 minutes; the rinsing solution included the following raw materials in parts by weight: 0.35 parts of tea polyphenols, 1 part of sodium chloride, 0.5 parts of citric acid, 0.2 parts of polyphosphate, 5 parts trehalose.

[0049] (3) Ultrasonic treatment

[0050] The oyster meat obtained in step (2) was subjected to ultrasonic treatment; the ultrasonic treatment parameters were set as: 175W, 25KHz; the ultrasonic treatment method was: ultrasonic for 1 min, pause for 1 min, and repeated 5 times in total.

[0051] (4) Photodynamic sterilization

[0052] The oyster meat that step (3) obtains is put into curcumin, taraporfin sodium (food grade, purity is more than 95%) soa...

Embodiment 2

[0054] A fresh-keeping method for oysters, comprising the following steps:

[0055] (1) Open the shell and take the meat

[0056] Open the shell of the oyster and take the meat, wash it with water;

[0057] (2) rinse

[0058] The oyster meat obtained in step (1) was rinsed in the rinse solution for 12 minutes; the rinse solution included the following raw materials in parts by weight: 0.45 parts of tea polyphenols, 2 parts of sodium chloride, 0.75 parts of citric acid, 0.25 parts of polyphosphate, 7 trehalose.

[0059] (3) Ultrasonic treatment

[0060] The oyster meat obtained in step (2) was subjected to ultrasonic treatment; the ultrasonic treatment parameters were set as: 225W, 30KHz; the ultrasonic treatment method was: ultrasonic for 1 min, pause for 1 min, and repeated 7 times in total.

[0061] (4) Photodynamic sterilization

[0062] The oyster meat that step (3) obtains is put into curcumin, taraporfin sodium (food grade, purity is more than 95%) soaked in the sol...

Embodiment 3

[0064] A fresh-keeping method for oysters, comprising the following steps:

[0065] (1) Open the shell and take the meat

[0066] Open the shell of the oyster and take the meat, wash it with water;

[0067] (2) rinse

[0068] The oyster meat obtained in step (1) was rinsed in the rinse solution for 10 minutes; the rinse solution included the following raw materials in parts by weight: 0.4 part of tea polyphenols, 1.5 parts of sodium chloride, 0.625 parts of citric acid, 0.225 parts of polyphosphate, 6 trehalose.

[0069] (3) Ultrasonic treatment

[0070] The oyster meat obtained in step (2) was subjected to ultrasonic treatment; the ultrasonic treatment parameters were set to: 200W, 28KHz; the ultrasonic treatment method was: ultrasonic for 1min, pause for 1min, and repeated 6 times in total.

[0071] (4) Photodynamic sterilization

[0072] The oyster meat that step (3) obtains is put into curcumin, taraporfin sodium (food grade, purity is more than 95%) soaked in the sol...

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 relates to the technical field of food processing, in particular to an oyster preservation method. The oyster preservation method comprises the following steps: (1) opening shells to take meat: opening shells of oysters to take meat, and cleaning the meat with clear water; (2) rinsing: rinsing the oyster meat obtained in the step (1) in rinsing liquid for 8-12 minutes; (3) ultrasonic treatment: performing ultrasonic treatment on the oyster meat obtained in the step (2); and (4) photodynamic sterilization: soaking the oyster meat obtained in the step (3) in a photosensitizer solution, then immediately taking out the oyster meat, and performing LED light source irradiation to complete the sterilization process. According to the oyster preservation method, the quality of the oyster meat can be effectively improved, so that the eating quality of the sea oyster meat is improved, meanwhile, the oysters can be effectively sterilized in a photodynamic sterilization mode, the shelf life of the oysters is obviously prolonged, and economic benefits are increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for oysters. Background technique [0002] Oysters (ostreagigastnunb), commonly known as sea oysters, oysters, etc., belong to the mollusk phylum, bivalves, and pearl oysters. They are the largest cultured shellfish in the world and one of the important marine biological resources available to humans. type. Oysters are not only delicious and nutritious, but also have unique health care functions and medicinal value. They are a rare seafood with high nutritional value. Due to the self-pollution and terrestrial pollution of aquaculture and other reasons, the bacteria in the oyster body are relatively complex, and they are also easily spoiled. Therefore, sales of fresh oysters are limited to coastal provinces. How to effectively extend the shelf life of fresh oysters and expand the sales range of fresh oysters has become a topic of great concern to ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23B4/24A23L5/30A23L5/41
CPCA23B4/015A23B4/20A23B4/24A23L5/41A23L5/32A23V2002/00A23V2200/10A23V2200/048A23V2250/032A23V2250/1614A23V2250/1618A23V2250/2112A23V2250/2132A23V2250/214A23V2250/636A23V2300/48
Inventor 唐庆娟李兆杰卢娜薛勇薛长湖王玉明常耀光
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