CN101406266B - Debitterized method of oyster - Google Patents
Debitterized method of oyster Download PDFInfo
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- CN101406266B CN101406266B CN2008101596187A CN200810159618A CN101406266B CN 101406266 B CN101406266 B CN 101406266B CN 2008101596187 A CN2008101596187 A CN 2008101596187A CN 200810159618 A CN200810159618 A CN 200810159618A CN 101406266 B CN101406266 B CN 101406266B
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- oyster
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- oysters
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Abstract
The invention relates to a method for debitterizing oysters. The method comprises the following steps: thawed oysters are selected and soaked in 0.1 to 0.5 percent Na2CO3 solution for 10 to 15 minutes, and the weight ratio of the oysters to the Na2CO3 solution is between 1 to 1.2 and 1 to 3; the mixed solution is filtered to remove the Na2CO3 solution; and the soaked oysters are soaked in fresh water for 3 to 5 minutes, and are washed repeatedly to remove residual Na2CO3 solution, thus the oyster is debitterized. The method has the advantages of simple technological process, complete debitterizing and enough delicate flavour.
Description
Technical field
This new invention relates to a kind of method of improving the marine product delicate flavour, the especially method of a seed oyster debitterize.
Background technology
Oyster, it is coastal to be distributed in northern China, every year 5 to June, oyster gonad is highly developed and breed, this moment, soft body was the most fertile.And the later oyster that ovulates, all reduced at size, quality and nutritive value, therefore oyster processing enterprise all is that the method for wrapping up in the ice clothing outside adopt the back of shelling is singly frozen refrigeration at oyster a large amount of buying band in big and fleshy season shell product mostly, produces with supply oyster following process and uses.Because deepfreeze can cause the quality of oyster to change for a long time, causes oyster to send out hardship.This bitter taste is to be present in the internal organ of oyster.At present, the method for employing is to cut internal organ open to clean, and can effectively remove bitter taste.Preservation is complete but the following process of oyster is the requirement internal organ, therefore exists the deficiency that can not effectively remove bitter taste.
Summary of the invention
In order to overcome the deficiency that guarantees the integrality of oyster individuality in the prior art and can't remove bitter taste, the invention provides the method for a seed oyster debitterize.This method technology is simple, and de-bittering effect is obvious.
The technical solution adopted for the present invention to solve the technical problems is: a seed oyster debitterizing method is characterized in that: the oyster of choosing after thawing is put into Na
2CO
3Soaked 10-15 minute its oyster and Na in the solution
2CO
3Solution weight is than being 1:1.2-3; Filter then and remove Na
2CO
3Solution; Oyster after soaking is put into clear water soaked 3-5 minute, and residual Na is removed in rinsing repeatedly
2CO
3Solution gets final product.
The Na of described immersion treatment oyster
2CO
3Solution, its concentration are 0.1-0.5%.
Advantage of the present invention is: technology is simple, and de-bittering effect is obvious, and the oyster bitter taste that adopts the present invention to carry out debitterize is removed thoroughly, and delicate flavour is pure.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
Get the oyster meat 20KG after thawing, get the Na of 0.072Kg
2CO
3It is 0.3% Na that the water of putting into 23.928Kg is mixed with concentration
2CO
3The aqueous solution is put into oyster meat in this solution and to be soaked 10 minutes, filters then and removes Na
2CO
3Solution; Soaked oyster meat is put in the clear water soaked 3 minutes and stir rinsing repeatedly, action wants light during stirring, in case cause the fragmentation of oyster individuality, residual Na is removed in rinsing
2CO
3Solution gets final product.
Embodiment 2
Get the oyster meat 50KG after thawing, get the Na of 0.75Kg
2CO
3It is 0.5% Na that the water of putting into 149.25Kg is mixed with concentration
2CO
3The aqueous solution is put into oyster meat in this solution and to be soaked 15 minutes, filters then and removes Na
2CO
3Solution; Soaked oyster meat is put in the clear water soaked 5 minutes and stir rinsing repeatedly, action wants light during stirring, in case cause the fragmentation of oyster individuality, residual Na is removed in rinsing
2CO
3Solution gets final product.
Embodiment 3
Get the oyster meat 30KG after thawing, get the Na of 0.25Kg
2CO
3It is 0.4% Na that the water of putting into 62.25Kg is mixed with concentration
2CO
3The aqueous solution is put into oyster meat in this solution and to be soaked 12 minutes, filters then and removes Na
2CO
3Solution; Soaked oyster meat is put in the clear water soaked 4 minutes and stir rinsing repeatedly, action wants light during stirring, in case cause the fragmentation of oyster individuality, residual Na is removed in rinsing
2CO
3Solution gets final product.
Embodiment 4
Get the oyster meat 25KG after thawing, get the Na of 0.065Kg
2CO
3It is 0.1% Na that the water of putting into 59.94Kg is mixed with concentration
2CO
3The aqueous solution is put into oyster meat in this solution and to be soaked 15 minutes, filters then and removes Na
2CO
3Solution; Soaked oyster meat is put in the clear water soaked 5 minutes and stir rinsing repeatedly, action wants light during stirring, in case cause the fragmentation of oyster individuality, residual Na is removed in rinsing
2CO
3Solution gets final product.
Claims (1)
1. a seed oyster debitterizing method is characterized in that: through following technology
The oyster of choosing after thawing is put into the Na that concentration is 0.1-0.5%
2CO
3Soaked 10-15 minute its oyster and Na in the solution
2CO
3The solution weight ratio is 1: 1.2-3; Filter then and remove Na
2CO
3Solution; Oyster after soaking is put into clear water soaked 3-5 minute, and residual Na is removed in rinsing repeatedly
2CO
3Solution gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101596187A CN101406266B (en) | 2008-11-05 | 2008-11-05 | Debitterized method of oyster |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101596187A CN101406266B (en) | 2008-11-05 | 2008-11-05 | Debitterized method of oyster |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101406266A CN101406266A (en) | 2009-04-15 |
| CN101406266B true CN101406266B (en) | 2011-04-20 |
Family
ID=40569653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101596187A Expired - Fee Related CN101406266B (en) | 2008-11-05 | 2008-11-05 | Debitterized method of oyster |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101406266B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104887713A (en) * | 2015-06-23 | 2015-09-09 | 广西北部湾海皇生物科技有限公司 | Preparing method of oyster active extract having functions of producing sperm to tonify the kidney and improving sexual function |
| CN106616551A (en) * | 2016-09-24 | 2017-05-10 | 防城港市港口区思达电子科技有限公司 | Canned oyster and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047438A (en) * | 1989-05-23 | 1990-12-05 | 华侨大学 | The preparation method of twisted strand orchid concentrated liquid |
| CN101156661A (en) * | 2007-11-12 | 2008-04-09 | 浙江大学 | A debitterizing method of proteolysis matter |
-
2008
- 2008-11-05 CN CN2008101596187A patent/CN101406266B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047438A (en) * | 1989-05-23 | 1990-12-05 | 华侨大学 | The preparation method of twisted strand orchid concentrated liquid |
| CN101156661A (en) * | 2007-11-12 | 2008-04-09 | 浙江大学 | A debitterizing method of proteolysis matter |
Non-Patent Citations (2)
| Title |
|---|
| 杨兰等.蛋白质酶解产物苦味的形成及脱除的研究进展.《广州食品工业科技》.2002,第18卷(第2期),22-25. * |
| 贾艳萍等.桔皮果酱的研制.《江苏调味副食品》.2006,第23卷(第2期),20-22. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101406266A (en) | 2009-04-15 |
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