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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

Pending Publication Date: 2019-11-19
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main defects of this method are: in the process of preparing oyster powder, the oyster meat is not fully utilized, which increases its production cost; the fishy smell cannot be effectively removed, which affects the overall flavor of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] A preparation method of flavor-improved oyster tablet, comprising the steps of:

[0032] (1) Oyster pretreatment: cleaning oysters, removing sediment, and peeling oyster meat;

[0033] (2) Homogenization of oysters: place the oysters pretreated in step (1) in a homogenizer, and add an appropriate amount of deionized water for homogenization to obtain oyster homogenate; wherein, add the mass of deionized water 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 sterilizer, and the parameters of the high temperature and high pressure steam sterilizer are set as: 121°C, 0.1MPa, 20-30min; After sterilizing, cool to room temperature to obtain a sterilized homogeneous solution;

[0035] (4) Composite enzymatic hydrolysis: adjust the homogeneous solution after the sterilization in step (3) to a temperature of 40-50°C, adjust the pH to 6-7, add 2-5% flavor protease and neutral pro...

specific Embodiment approach 1

[0043] A preparation method of flavor-improved oyster tablet, comprising the steps of:

[0044] (1) Oyster pretreatment: cleaning oysters, removing sediment, and peeling oyster meat;

[0045] (2) Homogenization of oysters: place the oysters pretreated in step (1) in a homogenizer, and add an appropriate amount of deionized water for homogenization to obtain oyster homogenate; wherein, add the mass of deionized water The mass ratio with oyster meat is 0.8:1;

[0046] (3) Sterilization of homogenized liquid: put the homogenized oyster liquid in step (2) in a steam sterilizer, the parameters of the high temperature and high pressure steam sterilizer are set as: 121°C, 0.1MPa, and the sterilization time is about 25 minutes ; Cool to room temperature after sterilization to obtain a sterilized homogeneous solution;

[0047] (4) Composite enzymolysis: adjust the sterilized homogeneous solution in step (3) to a temperature of 45° C., adjust the pH to 6, add 3% flavor protease and ne...

specific Embodiment approach 2

[0055] A preparation method of flavor-improved oyster tablet, comprising the steps of:

[0056] (1) Oyster pretreatment: cleaning oysters, removing sediment, and peeling oyster meat;

[0057] (2) Homogenization of oysters: place the oysters pretreated in step (1) in a homogenizer, and add an appropriate amount of deionized water for homogenization to obtain oyster homogenate; wherein, add the mass of deionized water The mass ratio with oyster meat is 1.5:1;

[0058] (3) Sterilization of homogenized liquid: put the homogenized oyster liquid in step (2) in a steam sterilizer, the parameters of the high temperature and high pressure steam sterilizer are set as: 121°C, 0.1MPa, and the sterilization time is about 25 minutes ; Cool to room temperature after sterilization to obtain a sterilized homogeneous solution;

[0059] (4) Composite enzymatic hydrolysis: adjust the sterilized homogeneous solution in step (3) to a temperature of 45° C., adjust the pH to 6.5, add 5% flavor prot...

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Abstract

The invention relates to preparation of food, and discloses a preparation method of flavor-improved oyster tablets. The preparation method comprises the specific steps: firstly, oyster meat is homogenized and sterilized with a high temperature and high pressure steam sterilization pot, then flavoring protease and neutral protease are added, complex enzymatic hydrolysis is performed, then aspergillus oryzae fermentation is performed, a fermentated enzymatic hydrolysate is freeze-dried to obtain oyster powder, the oyster powder is fully mixed with yoghurt powder, microcrystalline cellulose, beta-cyclodextrin and magnesium stearate, and the mixture is tabletted by a tablet press to obtain the flavor-improved oyster tablets. The original fresh flavor and nutritional value of oyster are retained, and the fishy flavor can be effectively removed. Through the proportioning with other auxiliary materials such as the yoghurt powder, the oyster flavor and the tablet quality are greatly improved.The oyster tablets are rich in nutrition, convenient to eat, easy to preserve, and favorable to accept by the majority of consumers.

Description

technical field [0001] The invention relates to the preparation of food, in particular to a preparation method of flavor-improved oyster tablet. Background technique [0002] Oyster meat is delicious and nutritious, has unique health care functions and medicinal value and is known as "milk in the sea". The zinc content of oysters ranks first in human food. The protein content of oysters is as high as 50%, containing 8 kinds of essential amino acids, accounting for 40% of the total amino acids, and is a high-quality protein. The high content of taurine in oyster meat has anti-inflammatory and detoxifying effects, protects the liver and gallbladder, lowers blood fat, and can promote the development of the nervous system of fetuses and infants. Glycogen in oysters can also be directly absorbed and utilized by the body, thereby reducing the burden on the pancreas, so it is very beneficial to diabetic patients. Oysters are rich in phosphorus, and because the trace element phos...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23L3/44A23L5/20A23L17/00A23L17/50A23P10/28
CPCA23C9/1232A23C9/13A23L17/50A23L17/65A23L17/70A23L5/25A23L5/28A23L3/44A23P10/28A23V2002/00A23V2300/10A23V2300/20A23V2250/76
Inventor 孙乐常杜瀚曹敏杰张凌晶翁凌
Owner JIMEI UNIV
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