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Preparation method of Pinctada martensii Beta meat seasoning base material and product of Pinctada martensii Beta meat seasoning base material

A technology of mother-of-pearl shellfish and seasoning base material, which is applied in food science and other fields, can solve the problems of shellfish meat abandonment and waste of resources, and achieve the effect of simple processing method, rich essential amino acids, and improved product taste

Pending Publication Date: 2022-04-12
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pearl oyster martensii is generally used to produce pearls in culture. After each pearl is extracted, the remaining shellfish meat will be discarded, resulting in a waste of resources.

Method used

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  • Preparation method of Pinctada martensii Beta meat seasoning base material and product of Pinctada martensii Beta meat seasoning base material
  • Preparation method of Pinctada martensii Beta meat seasoning base material and product of Pinctada martensii Beta meat seasoning base material
  • Preparation method of Pinctada martensii Beta meat seasoning base material and product of Pinctada martensii Beta meat seasoning base material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of Pinctada martensii shellfish seasoning base material, the steps are as follows:

[0036] 1. Add water to the fresh and clean Pinctada martensii meat at a ratio of 10:1 (W / V, g / mL), and grind it with a meat grinder to form a meat slurry;

[0037] 2. Add 80mL of citric acid aqueous solution with a mass concentration of 2‰ to 1g of meat slurry at a ratio of 10:1 (W / V, g / mL), and bathe in a water bath at 90°C for 20min;

[0038] 3. Place the meat slurry after the water bath in a centrifuge, centrifuge at a speed of 3000r / min and 4°C for 5 minutes, discard the centrifuged liquid, and collect the shellfish;

[0039] 4. Take 0.5g of centrifuged shellfish, add 5ml of water and 0.2g of glucose, inoculate lactic acid bacteria with 2‰ of centrifuged shellfish, and ferment in a biochemical incubator at 40°C for 28 hours. When the fermentation ends, the pH is 3.93;

[0040] 5. Freeze the fermented shellfish meat at -18°C for 12 hours, and then dry it into po...

Embodiment 2

[0042] 1. Add water to the fresh and clean Pinctada martensii meat at a ratio of 10:1 (W / V, g / mL), and grind it with a meat grinder to form a meat slurry;

[0043] 2. Add 80mL of acetic acid aqueous solution with a mass concentration of 2‰ to 1g of meat slurry at a ratio of 10:1 (W / V, g / mL), and bathe in a water bath at 90°C for 20min;

[0044] 3. Place the meat slurry after the water bath in a centrifuge, centrifuge at a speed of 3000r / min and 4°C for 5 minutes, discard the centrifuged liquid, and collect the shellfish;

[0045] 4. Take 0.5g of centrifuged shellfish, add 5ml of water and 0.2g of glucose, inoculate probiotics with 2‰ of centrifuged shellfish, and ferment in a biochemical incubator at 40°C for 28 hours. At the end of fermentation, pH=4.13;

[0046] 5. Freeze the fermented mussel meat at -18°C for 12 hours, and then dry it into powder in a vacuum freeze dryer at -50°C to obtain the Pinctada martensii with fishy smell, acetic acid smell and no meat fat smell. Me...

Embodiment 3

[0048] 1. Add water to the fresh and clean Pinctada martensii meat at a ratio of 10:1 (W / V, g / mL), and grind it with a meat grinder to form a meat slurry;

[0049] 2. Add 80mL of citric acid aqueous solution with a mass concentration of 2‰ to 1g of meat slurry at a ratio of 10:1 (W / V, g / mL), and bathe in a water bath at 90°C for 20min;

[0050] 3. Place the meat slurry after the water bath in a centrifuge, centrifuge at a speed of 3000r / min and 4°C for 5 minutes, discard the centrifuged liquid, and collect the shellfish;

[0051] 4. Take 0.5g of centrifuged shellfish, add 2ml of water, 0.15g of glucose, inoculate probiotics with 1.5‰ of centrifuged shellfish, and ferment in a biochemical incubator at 40°C for 24 hours. When the fermentation ends, pH=3.03;

[0052]5. Freeze the fermented shellfish meat at -18°C for 12 hours, and then dry it into powder in a vacuum freeze dryer at -50°C to obtain Marshmallow with no meat fat aroma, slight fishy smell, and obvious acetic acid sme...

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Abstract

The invention discloses a preparation method of a Pinctada martensii meat seasoning base material and a product of the Pinctada martensii meat seasoning base material, and belongs to the technical field of marine product processing. The method specifically comprises the following steps: firstly, preparing Pinctada martensii meat into meat slurry, and then adding a citric acid aqueous solution for water bath treatment; centrifuging the meat pulp after the water bath, discarding centrifugate, and collecting shellfish meat; adding water and glucose into the centrifuged shellfish meat, inoculating probiotics, and fermenting; and freeze-drying the fermented shell meat into powder to obtain the Pinctada martensii shell meat seasoning base material. According to the invention, the Pinctada martensii meat with high protein content and rich amino acid content is used as a raw material for processing, the marine shellfish food with rich nutrition and delicious taste is developed, and the marine shellfish food can be used as a food seasoning and has important significance in both economic and nutritional aspects. The processing method is simple and has wide popularization and application values.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a method for preparing a seasoning base material of Pinctada martensii and its product. Background technique [0002] Shellfish contain many kinds of active ingredients, such as polysaccharides, polypeptides, taurine and glycoproteins. The glycoproteins contained have the functions of lowering blood fat, blood sugar and antioxidant. At present, the processing technology of shellfish in the market is immature, and shellfish contains many nutrients. It is a kind of marine food shellfish containing high protein and high-quality amino acids. At the same time, in daily food, shellfish has fishy smell. The problem of inconspicuous taste and sweetness leads to low utilization value of shellfish. [0003] Pearl oyster martensii, also known as Hepu pearl oyster, belongs to the pearl oyster family and lives in relatively temperate environments. Pearl oyster martensii is genera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/24A23L33/10A23L27/26
Inventor 邓春梅康信煌张国光吴育廉
Owner GUANGDONG OCEAN UNIVERSITY
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