CN101366491B - Preparation method for clear oyster juice - Google Patents
Preparation method for clear oyster juice Download PDFInfo
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- CN101366491B CN101366491B CN2008100718134A CN200810071813A CN101366491B CN 101366491 B CN101366491 B CN 101366491B CN 2008100718134 A CN2008100718134 A CN 2008100718134A CN 200810071813 A CN200810071813 A CN 200810071813A CN 101366491 B CN101366491 B CN 101366491B
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Abstract
The invention provides a method for preparing oyster juice, which relates to a food raw material and provides an osyer juice preparation method which can ensure the sanitation and safety factors during processing. The method comprises the following steps of: cleaning and shelling fresh oyster, adding water in oyster meat and heating, taking out the soup and allowing the soup to be subsided and concentrated to obtain oyster juice solution; pouring the oyster juice solution into a formulating pool after filtering; adding super cell into the formulating pool to be formulated evenly; filtering the formulated oyster juice solution and allowing the filtered oyster juice solution to be concentrated to obtain the concentrated oyster juice solution; performing physiochemical index detection on the concentrated oyster juice solution, wherein the physiochemical index detection requires that the total acid (by lactic acid )/(percent) is not more than 1.5, the amino acid is not less than 0.5, the salt content (by NaCl sauce) )/(percent) is 18 plus or minus 1, pH is between 4.8 and 6.0; filtering, bulking and cooling the qualified concentrated oyster juice solution to obtain the oyster juice finished product; and sampling the bulked oyster juice product for microbial indicator detection.
Description
Technical field
The present invention relates to a kind of raw-food material, especially relate to a kind of preparation method of clear oyster juice.
Background technology
Clear oyster juice is a kind of raw-food material, forms through Normal juice oyster Tonga worker usually.Yet owing to there is a unhygienic and unsafe factor in the process, the report of relevant new clear oyster juice processing technology is not seen in especially microorganism harm, physics harm and the harm of shellfish poison toxin etc., so there are many difficult problems in its conventional machining process so far.
Notification number is that the patent of invention of CN1205847 provides a kind of manufacturing approach that contains iodine oyster sauce; Its process is the extraction of oyster juice, the extraction of iodin-containing liquid, and the mixing of enzymolysis oyster juice, protein hydrolysate, salt, granulated sugar, stabilizing agent, freshener, clear water and iodin-containing liquid is adjusted, heats, filters, pours into, sealed, the method for distilling of oyster juice forms in bright oyster, adding enzyme hydrolysis; The method for distilling of iodin-containing liquid is sea-tangle and wine vinegar or alcohol lixiviate, press filtration, vacuum is concentrated forms.This invention is propiodal with the kelp extract owing to adopted with enzyme hydrolysis and extract original oyster juice, with the technology of raw material Hybrid Heating reaction such as protein hydrolysate, has improved the amount of iodine of oyster sauce greatly.
Summary of the invention
The objective of the invention is to provides a kind of preparation method who guarantees the clear oyster juice of health in the product processing and safety factor to the deficiencies such as unhygienic and unsafe factor that exist in the existing clear oyster juice processing technology.
The present invention includes following steps:
1) fresh oyster is cleaned, is shelled, heat after in oyster meat, adding entry, get its soup juice, through deposition, concentrate, clear oyster juice solution;
2) with pouring preparing pool into after the filtration of clear oyster juice solution;
3) in preparing pool, add super-cell, allocate evenly;
4) will allocate uniform clear oyster juice solution filters;
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate;
6) the clear oyster juice concentrate being carried out physical and chemical index detects; Physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
7) will detect qualified clear oyster juice concentrate and filter, can, cooling gets the clear oyster juice finished product;
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection.
In step 1), press mass ratio, oyster meat: water=1: (0.1～0.3), preferably oyster meat: water=1: 0.2; The temperature of heating is preferably 80～102 ℃; By mass percentage; Preferably being concentrated into solid concentration is 25%～33% (or being designated as Birx25 °～33 °); Clear oyster juice solution preferably will reach total acid (in lactic acid)/(%)≤1.5 through test, amino acid>=0.4, and salt content (in NaCl)/(%) is 10.0～23.0.
In step 2) in, said filtration preferably adopts 120 mesh filter screens to filter.
In step 3), by mass percentage, the addition of super-cell is 5%～10% of a clear oyster juice solution.
In step 4), the most handy plate basket of said filtration filter filters.
In step 5); Clear oyster juice solution concentration after the filtration can adopt the jacketed pan method for concentration; Said jacketed pan method for concentration can adopt following method: start steam valve, heating makes the clear oyster juice solution temperature rise to 100～102 ℃; Let clear oyster juice solution under fluidized state (100～102 ℃), be concentrated into solid concentration and be 35%～37% (or be designated as Birx36 ± 1 °), turn off steam.Start steam valve and can be (2.0～3.5) kg/cm to vapor pressure
2, start steam valve preferably to vapor pressure be 2.5kg/cm
2, the time of heating can be (40～80) min, and the time of heating is preferably 60min, can steam pressure be reduced to (1.0～2.5) kg/cm after making the clear oyster juice solution temperature rise to 100～102 ℃
2, preferably steam pressure is reduced to 2.0kg/cm
2, let clear oyster juice solution after fluidized state (100～102 ℃) keeps down heating 15～20min, be concentrated into solid concentration and be 35%～37% (or be designated as Birx36 ± 1 °), turn off steam.
In step 6), physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
In step 7), best warp 200～250 mesh filter screens of said filtration filter, and can is clear oyster juice insulation can preferably, and the temperature of can is more preferably greater than 85 ℃, and cooling is preferably stood upside down and cooled off.
In step 8), microbiological indicator detects and preferably to require total plate count/(cfu/g)≤5 * 10
3Coliform/(MPN/100g)≤30; Pathogenic bacteria must not detect.
Because the prepared clear oyster juice of the present invention adopts Normal juice oyster soup; After filtering, allocate, refiltering, adopt and to use steam heated to be concentrated into solid concentration in the jacketed pan to be Birx36 ± 1 °, seal through qualified the reinstalling in the metal bucket of sterilizing or Plastic Drum of inspection; Normal temperature is preserved or transportation; Therefore can guarantee health and the safety factor in the product processing, overcome the existing problem of traditional handicraft, product can be used as raw-food material.
The specific embodiment
Following examples will be further described the present invention.
Embodiment 1
1) fresh oyster is cleaned, is shelled, be heated to 80～85 ℃ after in oyster meat, adding entry, get its soup juice, through deposition, concentrate, clear oyster juice solution; Press mass ratio, oyster meat: water=1:0.15, by mass percentage, being concentrated into solid concentration is 25%, clear oyster juice solution will reach total acid (in lactic acid)/(%)≤1.5 through test, amino acid>=0.4, salt content (in NaCl)/(%) is 10.0～23.0.
2) pour preparing pool into after adopting 120 mesh filter screens to filter clear oyster juice solution.
3) in preparing pool, add super-cell, allocate evenly; By mass percentage, the addition of super-cell is 8% of a clear oyster juice solution.
4) will allocate uniform clear oyster juice solution filters with plate basket filter.
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate; Clear oyster juice solution concentration after the filtration adopts the jacketed pan method for concentration, and its concrete steps are following: starting steam valve to vapor pressure is 2.5kg/cm
2, heating 60min makes the clear oyster juice solution temperature rise to 101 ℃, and letting clear oyster juice solution under 101 ℃ of fluidized states, be concentrated into solid concentration is 36%, turns off steam, and steam pressure is reduced to 1.0kg/cm
2, letting clear oyster juice solution after 101 ℃ of fluidized states keep heating 16min down, be concentrated into solid concentration is 36%, turns off steam.
6) the clear oyster juice concentrate is carried out physical and chemical index and detect, physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
7) will detect qualified clear oyster juice concentrate warp 200～250 mesh filter screens and filter, clear oyster juice insulation can, the temperature of can is greater than 85 ℃, and the cooling of standing upside down gets the clear oyster juice finished product.
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection; Microbiological indicator detects and to require total plate count/(cfu/g)≤5 * 10
3Coliform/(MPN/100g)≤30; Pathogenic bacteria must not detect.
Embodiment 2
1) fresh oyster is cleaned, is shelled, be heated to 100～102 ℃ after in oyster meat, adding entry, get its soup juice, through deposition, concentrate, clear oyster juice solution; Press mass ratio, oyster meat: water=1: 0.1, by mass percentage, being concentrated into solid concentration is 28%, clear oyster juice solution will reach total acid (in lactic acid)/(%)≤1.5 through test, amino acid>=0.4, salt content (in NaCl)/(%) is 10.0～23.0.
2) pour preparing pool into after adopting 120 mesh filter screens to filter clear oyster juice solution.
3) in preparing pool, add super-cell, allocate evenly; By mass percentage, the addition of super-cell is 6% of a clear oyster juice solution.
4) will allocate uniform clear oyster juice solution filters with plate basket filter.
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate; Clear oyster juice solution concentration after the filtration adopts the jacketed pan method for concentration, and its concrete steps are following: starting steam valve to vapor pressure is 2.0kg/cm
2, heating 50min makes the clear oyster juice solution temperature rise to 100 ℃, and letting clear oyster juice solution under 100 ℃ of fluidized states, be concentrated into solid concentration is 35%, turns off steam, and steam pressure is reduced to 2.0kg/cm
2, letting clear oyster juice solution after 100 ℃ of fluidized states keep heating 18min down, be concentrated into solid concentration is 35.5%, turns off steam.
6) the clear oyster juice concentrate is carried out physical and chemical index and detect, physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
7) will detect qualified clear oyster juice concentrate warp 200～250 mesh filter screens and filter, clear oyster juice insulation can, the temperature of can is greater than 85 ℃, and the cooling of standing upside down gets the clear oyster juice finished product.
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection; Microbiological indicator detects and to require total plate count/(cfu/g)≤5 * 10
3Coliform/(MPN/100g)≤30; Pathogenic bacteria must not detect.
Embodiment 3
1) fresh oyster is cleaned, is shelled, be heated to 85～90 ℃ after in oyster meat, adding entry, get its soup juice, through deposition, concentrate, clear oyster juice solution; Press mass ratio, oyster meat: water=1: 0.25, by mass percentage, being concentrated into solid concentration is 33%, clear oyster juice solution will reach total acid (in lactic acid)/(%)≤1.5 through test, amino acid>=0.4, salt content (in NaCl)/(%) is 10.0～23.0.
2) pour preparing pool into after adopting 120 mesh filter screens to filter clear oyster juice solution.
3) in preparing pool, add super-cell, allocate evenly; By mass percentage, the addition of super-cell is 5% of a clear oyster juice solution.
4) will allocate uniform clear oyster juice solution filters with plate basket filter.
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate; Clear oyster juice solution concentration after the filtration adopts the jacketed pan method for concentration, and its concrete steps are following: starting steam valve to vapor pressure is 3.0kg/cm
2, heating 40min makes the clear oyster juice solution temperature rise to 101 ℃, and letting clear oyster juice solution under 101 ℃ of fluidized states, be concentrated into solid concentration is 35.5%, turns off steam, and steam pressure is reduced to 1.5kg/cm
2, letting clear oyster juice solution after 101 ℃ of fluidized states keep heating 15min down, be concentrated into solid concentration is 35.5%, turns off steam.
6) the clear oyster juice concentrate is carried out physical and chemical index and detect, physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
7) will detect qualified clear oyster juice concentrate warp 200～250 mesh filter screens and filter, clear oyster juice insulation can, the temperature of can is greater than 85 ℃, and the cooling of standing upside down gets the clear oyster juice finished product.
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection; Microbiological indicator detects and to require total plate count/(cfu/g)≤5 * 10
3Coliform/(MPN/100g)≤30; Pathogenic bacteria must not detect.
Embodiment 4
1) fresh oyster is cleaned, is shelled, be heated to 95～100 ℃ after in oyster meat, adding entry, get its soup juice, through deposition, concentrate, clear oyster juice solution; Press mass ratio, oyster meat: water=1: 0.3, by mass percentage, being concentrated into solid concentration is 30%, clear oyster juice solution will reach total acid (in lactic acid)/(%)≤1.5 through test, amino acid>=0.4, salt content (in NaCl)/(%) is 10.0～23.0.
2) pour preparing pool into after adopting 120 mesh filter screens to filter clear oyster juice solution.
3) in preparing pool, add super-cell, allocate evenly; By mass percentage, the addition of super-cell is 7% of a clear oyster juice solution.
4) will allocate uniform clear oyster juice solution filters with plate basket filter.
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate; Clear oyster juice solution concentration after the filtration adopts the jacketed pan method for concentration, and its concrete steps are following: starting steam valve to vapor pressure is 3.5kg/cm
2, heating 80min makes the clear oyster juice solution temperature rise to 102 ℃, and letting clear oyster juice solution under 102 ℃ of fluidized states, be concentrated into solid concentration is 36.5%, turns off steam, and steam pressure is reduced to 2.5kg/cm
2, letting clear oyster juice solution after 102 ℃ of fluidized states keep heating 17min down, be concentrated into solid concentration is 35.5%, turns off steam.
6) the clear oyster juice concentrate is carried out physical and chemical index and detect, physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
7) will detect qualified clear oyster juice concentrate warp 200～250 mesh filter screens and filter, clear oyster juice insulation can, the temperature of can is greater than 85 ℃, and the cooling of standing upside down gets the clear oyster juice finished product.
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection; Microbiological indicator detects and to require total plate count/(cfu/g)≤5 * 10
3Coliform/(MPN/100g)≤30; Pathogenic bacteria must not detect.
Embodiment 5
1) fresh oyster is cleaned, is shelled, be heated to 90～95 ℃ after in oyster meat, adding entry, get its soup juice, through deposition, concentrate, clear oyster juice solution; Press mass ratio, oyster meat: water=1: 0.2, by mass percentage, being concentrated into solid concentration is 31%, clear oyster juice solution will reach total acid (in lactic acid)/(%)≤1.5 through test, amino acid>=0.4, salt content (in NaCl)/(%) is 10.0～23.0.
2) pour preparing pool into after adopting 120 mesh filter screens to filter clear oyster juice solution.
3) in preparing pool, add super-cell, allocate evenly; By mass percentage, the addition of super-cell is 10% of a clear oyster juice solution.
4) will allocate uniform clear oyster juice solution filters with plate basket filter.
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate; Clear oyster juice solution concentration after the filtration adopts the jacketed pan method for concentration, and its concrete steps are following: starting steam valve to vapor pressure is 2.5kg/cm
2, heating 70min makes the clear oyster juice solution temperature rise to 101 ℃, and letting clear oyster juice solution under 101 ℃ of fluidized states, be concentrated into solid concentration is 37%, turns off steam, and steam pressure is reduced to 2.0kg/cm
2, letting clear oyster juice solution after 101 ℃ of fluidized states keep heating 20min down, be concentrated into solid concentration is 35.5%, turns off steam.
6) the clear oyster juice concentrate is carried out physical and chemical index and detect, physical and chemical index detects and requires total acid (in lactic acid)/(%)≤1.5, amino acid>=0.5, and salt content (in NaCl)/(%) is 18 ± 1, the pH value reaches 4.8～6.0.
7) will detect qualified clear oyster juice concentrate warp 200～250 mesh filter screens and filter, clear oyster juice insulation can, the temperature of can is greater than 85 ℃, and the cooling of standing upside down gets the clear oyster juice finished product.
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection; Microbiological indicator detects and to require total plate count/(cfu/g)≤5 * 10
3Coliform/(MPN/100g)≤30; Pathogenic bacteria must not detect.
Claims (4)
1. the preparation method of clear oyster juice is characterized in that may further comprise the steps:
1) fresh oyster is cleaned, shelled, in oyster meat, add by quality than oyster meat: behind the water of water=1: 0.1～0.3, its soup juice is got in heating, through deposition, concentrate, clear oyster juice solution, by mass percentage, being concentrated into solid concentration is 25%～33%;
2) with pouring preparing pool into after the filtration of clear oyster juice solution;
3) in preparing pool, add super-cell, allocate evenly, by mass percentage, the addition of super-cell is 5%～10% of a clear oyster juice solution;
4) will allocate uniform clear oyster juice solution filters;
5) the clear oyster juice solution concentration after will filtering, the clear oyster juice concentrate, the clear oyster juice solution concentration after the filtration adopts the jacketed pan method for concentration, said jacketed pan method for concentration adopts following method: starting steam valve to vapor pressure is 2.0～3.5kg/cm
2, the time of heating is 40～80min, steam pressure is reduced to 1.0～2.5kg/cm after making the clear oyster juice solution temperature rise to 100～102 ℃
2, letting clear oyster juice solution after keeping heating 15～20min under 100～102 ℃ of fluidized states, be concentrated into solid concentration is 35%～37%, turns off steam;
6) the clear oyster juice concentrate is carried out physical and chemical index and detect, physical and chemical index detects and requires in lactic acid, total acid/(%)≤1.5, and amino acid>=0.5, in NaCl, salt content/(%) is 18 ± 1, the pH value reaches 4.8～6.0;
7) will detect qualified clear oyster juice concentrate and filter, can, cooling gets the clear oyster juice finished product;
8) extract can clear oyster juice finished product and carry out the microbiological indicator detection.
2. the preparation method of clear oyster juice as claimed in claim 1 is characterized in that in step 7), and said filtration is filtered through 200～250 mesh filter screens.
3. the preparation method of clear oyster juice as claimed in claim 1 is characterized in that in step 7), and clear oyster juice insulation can is adopted in can.
4. the preparation method of clear oyster juice as claimed in claim 1 is characterized in that in step 7), and the cooling of standing upside down is adopted in cooling.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103519249B (en) * | 2013-10-17 | 2014-12-31 | 厦门洋江食品有限公司 | Preparation method of oyster powder |
| CN103519113B (en) * | 2013-10-17 | 2015-09-23 | 厦门洋江食品有限公司 | The preparation method of ginger oyster sauce |
| CN103519112A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Method for concentrating oyster juice |
| CN104000243B (en) * | 2014-06-13 | 2016-07-06 | 福建省水产研究所 | A kind of method extracting Concha Ostreae powder from Concha Ostreae cooking liquor |
| CN114365838B (en) * | 2021-12-31 | 2023-09-22 | 好记食品酿造股份有限公司 | Preparation method of oyster fermentation full juice oyster sauce |
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| CN1486634A (en) * | 2002-09-30 | 2004-04-07 | 王洪栋 | Oyster extractive and its prepn process |
| CN1505984A (en) * | 2002-12-11 | 2004-06-23 | 张之中 | Deep processing method for producing serial oyster products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486634A (en) * | 2002-09-30 | 2004-04-07 | 王洪栋 | Oyster extractive and its prepn process |
| CN1505984A (en) * | 2002-12-11 | 2004-06-23 | 张之中 | Deep processing method for producing serial oyster products |
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Denomination of invention: Preparation method of oyster sauce Effective date of registration: 20230718 Granted publication date: 20120125 Pledgee: Agricultural Bank of China Limited by Share Ltd. Xiamen Xiangan branch Pledgor: XIAMEN YANGJIANG FOOD Co.,Ltd. Registration number: Y2023980048883 |
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