CN101564142A - Oyster juice manufacturing method - Google Patents
Oyster juice manufacturing method Download PDFInfo
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- CN101564142A CN101564142A CNA2009101471792A CN200910147179A CN101564142A CN 101564142 A CN101564142 A CN 101564142A CN A2009101471792 A CNA2009101471792 A CN A2009101471792A CN 200910147179 A CN200910147179 A CN 200910147179A CN 101564142 A CN101564142 A CN 101564142A
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Abstract
The invention discloses an oyster juice manufacturing method comprising following steps: 1. cutting the frozen oyster, beating, obtaining oyster slurry; 2. adding water in the oyster slurry to obtain oyster water, then enzymatic hydrolization; 3. adding alkali in the enzymatic hydrolization of oyster water to obtain mixture; 4. keeping on enzymatic hydrolization of mixture to get hydrolysate; 5. carrying out enzyme inactivation to the hydrolysate, filter; 6. adding salt in the filtered hydrolysate, obtaining the oyster juice. The oyster juice manufacturing method can produce the oyster juice with little fishy smell and keeps the special flavor.
Description
Technical field
The present invention relates to the material of spice processing technique field, specifically, the present invention is a kind of production method of oyster juice.
Background technology
Oyster is the shellfish of coastal common a kind of preciousness, its delicious flavour; nutritious, not only contain nutritional labelings such as amounts of protein, vitamin, taurine, also have abundant glycogen; have good antioxidant and anti-aging effect, the laudatory title of " seabed milk " is arranged.Oyster juice is the main component of producing oyster sauce, and the quality good or not of oyster juice has directly influenced the quality of oyster sauce product.
At present, the mode of production of oyster juice mainly contains two kinds, a kind of is directly to utilize juice after oyster is steamed, boils to concentrate to make, and this preparation method is extensive, and step is many, production cycle is long, production efficiency is low, is subjected to the restriction of the purchasing of raw materials, and factory must be located at the coastal area, and the utilization rate of oyster is low, and the safe and sanitary condition is relatively poor; Another kind method is with oyster meat enzymolysis, again the enzymolysis oyster juice is handled the enzymolysis oyster juice that makes, and this method utilizes modern technologies that living oyster is handled, extracting fully the nutritional labeling of bright oyster, the utilization rate height of oyster, and with short production cycle, be fit to mechanization production, the safe and sanitary condition is better.
But it is heavy that the subject matter that the enzymolysis oyster juice exists is exactly fishy smell, and fishy smell is handled the bad quality that will have a strong impact on oyster juice.
At on 08 30th, 2002 applying date, the CN02132843 number application Chinese patent application in open day on March 3rd, 2004 adopts the fishy smell that glucose, citric acid and the processing of malic acid nitration mixture, beta-schardinger dextrin-and dusty yeast are handled, the composite flavor Protease Treatment removes the oyster enzymolysis liquid.But this technical scheme can not be applicable to suitability for industrialized production, and makes the gained oyster juice lose due characteristic local flavor.
Summary of the invention
The object of the present invention is to provide a kind of production method of oyster juice, this method can either reduce the fishy smell of oyster juice enzymolysis liquid, can be applied to suitability for industrialized production again, and the gained oyster juice also keeps its characteristic local flavor simultaneously.
The production method of oyster juice provided by the invention comprises the steps:
1) with freezing living oyster cutting, making beating, obtains the oyster slurry;
2) in the oyster slurry, add entry, obtain oyster water, carry out enzymolysis then;
3) in oyster water enzymolysis process, add alkali, obtain mixed liquor;
4) mixed liquor continues enzymolysis, obtains enzymolysis liquid;
5) the enzymolysis liquid enzyme that goes out is handled, filtered then;
6) add salt in the enzymolysis liquid after filtration, obtain oyster juice.
Preferably, the temperature of described freezing living oyster is 0 ℃～-20 ℃.
Preferably, the temperature of described freezing living oyster is-5 ℃～-15 ℃.
Wherein, step 2) in, the water in the adding oyster slurry and the weight ratio of oyster slurry are 1: 1～1: 5.
Wherein, in the step 3), add in the oyster water the alkali percentage by weight that accounts for alkali and the total solution of oyster water be 0.01%～0.1%.
Wherein, in the step 3), the pH value of mixed liquor is 6.5～8.0.
Wherein, in the step 4), hydrolysis temperature is 40 ℃～70 ℃, and enzymolysis time is 4h～12h.
Wherein, in the step 5), the described enzyme that goes out is treated to: enzymolysis liquid is heated to 90 ℃～100 ℃, and lasting 30min～90min.
Wherein, in the step 6), the weight ratio of salt that adds in the oyster water and oyster water is 3: 20～1: 4.
Wherein, in the step 6), in the gained oyster juice, also add anticorrisive agent, acid; The percentage that the weight of the anticorrisive agent that adds accounts for anticorrisive agent and oyster juice gross weight is 0.01%～0.2%, and the percentage that the weight of the acid of adding accounts for acid and oyster juice gross weight is 0.01%～0.5%.
Oyster juice production method provided by the invention is a raw material owing to adopt the living oyster that is in freezing state, reduces the microbial reproduction of living oyster in process, removes the micro organism quantity that produces the fishy smell material; In enzymolysis process, add alkali, fishy smell material and alkali are reacted, thereby decompose the fishy smell composition, further reduce the fishy smell of oyster juice.In enzymolysis liquid, add salt, suppress microbial reproduction, reduce the generation of fishy smell material.With freezing living oyster is to add in alkali, the enzymolysis liquid in raw material, the enzymolysis process to add salt, these go the raw meat processing mode can't influence the characteristic local flavor of oyster juice, simultaneously, because freezing living oyster is easy to process, alkali cheap, therefore, the production method of this kind oyster juice can be applicable to that suitability for industrialized production and production cost are low.
In addition,, in oyster juice, also can add anticorrisive agent, acid, suppress microbial reproduction, reduce the generation of fishy smell material by adding anticorrisive agent as preferred technical scheme; By adding acid, decompose the fishy smell composition, can reduce the fishy smell of oyster juice to a greater degree.
Description of drawings
Fig. 1 is the process chart of oyster juice production method of the present invention.
The specific embodiment
In order to understand the present invention better, the invention will be further described below in conjunction with embodiment, but the scope of protection of present invention is not limited to the described scope of embodiment.
Referring to Fig. 1, the production method of oyster juice of the present invention is described.
As shown in Figure 1, basic design of the present invention is to be that raw material is produced oyster juice with freezing living oyster, carry out enzymolysis after raw material is processed into oyster water, in enzymolysis process, add alkali, continue enzymolysis and obtain enzymolysis liquid, filter, add salt in the enzymolysis liquid after filtration, obtain oyster juice, in oyster juice, add anticorrisive agent, glacial acetic acid, further go raw meat to handle, obtain no fishy smell or the more weak oyster juice of fishy smell.
The specific embodiment is referring to following examples 1-5:
Embodiment 1
1) with-15 ℃ freezing living oyster, directly cut with cutting machine, pulled an oar by beater, obtain the oyster slurry, add entry and make oyster water in the oyster slurry, the weight ratio of the water of adding and oyster slurry is 1: 1;
2) add dietary alkali, obtain mixed liquor, the percentage by weight that makes alkali account for mixed liquor is 0.01%, regulates the pH to 6.5 of mixed liquor, reacts 10h at 40 ℃, obtains enzymolysis liquid;
3) enzymolysis liquid is warming up to 100 ℃, insulation 30min filters;
4) add salt in enzymolysis liquid, the salt of adding and the percentage by weight of enzymolysis liquid are 1: 5, obtain the faint oyster juice of fishy smell;
5) add anticorrisive agent, food acids in oyster juice, the anticorrisive agent weight of adding accounts for the percentage 0.01% of anticorrisive agent and oyster juice gross weight, and the weight of the acid of adding accounts for the percentage 0.3% of acid and oyster juice gross weight, stores 5 days, obtains the more faint oyster juice of fishy smell.
Embodiment 2
1) with-18 ℃ freezing living oyster, directly cut with cutting machine, pulled an oar by beater, obtain the oyster slurry, add entry and make oyster water in the oyster slurry, the weight ratio of the water of adding and oyster slurry is 1: 4;
2) add dietary alkali, obtain mixed liquor, the percentage by weight that makes alkali account for mixed liquor is 0.05%, regulates the pH to 7.5 of mixed liquor, reacts 7h at 60 ℃, obtains enzymolysis liquid;
3) enzymolysis liquid is warming up to 90 ℃, insulation 80min filters;
4) add salt in enzymolysis liquid, the salt of adding and the percentage by weight of enzymolysis liquid are 3: 20, obtain the faint oyster juice of fishy smell;
5) add anticorrisive agent, food acids in oyster juice, the anticorrisive agent weight of adding accounts for the percentage 0.1% of anticorrisive agent and oyster juice gross weight, and the weight of the acid of adding accounts for the percentage 0.2% of acid and oyster juice gross weight, stores 7 days, obtains the more faint oyster juice of fishy smell.
Embodiment 3
1) with-20 ℃ freezing living oyster, directly cut with cutting machine, pulled an oar by beater, obtain the oyster slurry, add entry and make oyster water in the oyster slurry, the weight ratio of the water of adding and oyster slurry is 1: 2;
2) add dietary alkali, obtain mixed liquor, the percentage by weight that makes alkali account for mixed liquor is 0.1%, regulates the pH to 8.0 of mixed liquor, reacts 4h at 70 ℃, obtains enzymolysis liquid;
3) enzymolysis liquid is warming up to 95 ℃, insulation 90min filters;
4) add salt in enzymolysis liquid, the salt of adding and the percentage by weight of enzymolysis liquid are 1: 4, obtain the faint oyster juice of fishy smell;
5) add anticorrisive agent, food acids in oyster juice, the anticorrisive agent weight of adding accounts for the percentage 0.05% of anticorrisive agent and oyster juice gross weight, and the weight of the acid of adding accounts for the percentage 0.01% of acid and oyster juice gross weight, stores 10 days, obtains the more faint oyster juice of fishy smell.
Embodiment 4
1) with-5 ℃ freezing living oyster, directly cut with cutting machine, pulled an oar by beater, obtain the oyster slurry, add entry and make oyster water in the oyster slurry, the weight ratio of the water of adding and oyster slurry is 1: 5;
2) add dietary alkali, obtain mixed liquor, the percentage by weight that makes alkali account for mixed liquor is 0.08%, regulates the pH to 7.5 of mixed liquor, reacts 8h at 50 ℃, obtains enzymolysis liquid;
3) enzymolysis liquid is warming up to 93 ℃, insulation 50min filters;
4) add salt in enzymolysis liquid, the salt of adding and the percentage by weight of enzymolysis liquid are 1: 4, obtain the faint oyster juice of fishy smell;
5) add anticorrisive agent, food acids in oyster juice, the anticorrisive agent weight of adding accounts for the percentage 0.15% of anticorrisive agent and oyster juice gross weight, and the weight of the acid of adding accounts for the percentage 0.09% of acid and oyster juice gross weight, stores 10 days, obtains the more faint oyster juice of fishy smell.
Embodiment 5
1) with 0 ℃ freezing living oyster, directly cut with cutting machine, pulled an oar by beater, obtain the oyster slurry, add entry and make oyster water in the oyster slurry, the weight ratio of the water of adding and oyster slurry is 1: 5;
2) add dietary alkali, obtain mixed liquor, the percentage by weight that makes alkali account for mixed liquor is 0.5%, regulates the pH to 7.5 of mixed liquor, reacts 10h at 50 ℃, obtains enzymolysis liquid;
3) enzymolysis liquid is warming up to 96 ℃, insulation 35min filters;
4) add salt in enzymolysis liquid, the salt of adding and the percentage by weight of enzymolysis liquid are 1: 4, obtain the faint oyster juice of fishy smell;
5) add anticorrisive agent, food acids in oyster juice, the anticorrisive agent weight of adding accounts for the percentage 0.15% of anticorrisive agent and oyster juice gross weight, and the weight of the acid of adding accounts for the percentage 0.3% of acid and oyster juice gross weight, stores 10 days, obtains the more faint oyster juice of fishy smell.
Reference examples
With bright oyster is raw material, obtains enzymolysis liquid behind enzymolysis, adds salt in enzymolysis liquid, obtains oyster juice.
The comparative evaluation analyzes:
The oyster juice of prior art for preparing selects 15 professional appraise personnel to carry out appraise in oyster juice that the embodiment of the invention is made and the reference examples, simultaneously fishy smell in the oyster juice is mainly embodied material-VBN content and measures, and the results are shown in Table 1.The result shows, it is weak a lot of that the oyster juice of the brighter oyster enzymolysis of the oyster juice fishy smell gained of oyster juice production method gained of the present invention is wanted, the oyster juice of the also brighter oyster enzymolysis of the content of VBN is low, can illustrate that method of the present invention can effectively reduce the fishy smell of oyster juice, it is very faint even do not have fishy smell to obtain oyster juice fishy smell.
Table 1
| Sample | Think number than raw meat | Think the number of a small amount of fishy smell is arranged | Think the number of no fishy smell | VBN content (mg/kg) |
| Embodiment 1 | 1 | 5 | 9 | 150 |
| Embodiment 2 | 0 | 4 | 11 | 145 |
| Embodiment 3 | 1 | 3 | 11 | 140 |
| Embodiment 4 | 0 | 4 | 11 | 142 |
| Embodiment 5 | 0 | 3 | 12 | 141 |
| Reference examples | 8 | 6 | 1 | 800 |
More than the production method of oyster juice provided by the present invention is described in detail.It is to be noted; the described content of the specific embodiment be for better implement the present invention preferred embodiment; protection scope of the present invention is not limited to the described technical scheme of above-mentioned embodiment; and should be as the criterion with the described flesh and blood of claims, any possible composition, content and technologic change is only otherwise the scope that the flesh and blood that breaks away from claim of the present invention all belongs to the present invention to be protected.
Claims (10)
1, a kind of production method of oyster juice is characterized in that, comprises the steps:
1) with freezing living oyster cutting, making beating, obtains the oyster slurry;
2) in the oyster slurry, add entry, obtain oyster water, carry out enzymolysis then;
3) in oyster water enzymolysis process, add alkali, obtain mixed liquor;
4) mixed liquor continues enzymolysis, obtains enzymolysis liquid;
5) the enzymolysis liquid enzyme that goes out is handled, filtered then;
6) add salt in the enzymolysis liquid after filtration, obtain oyster juice.
2, production method according to claim 1 is characterized in that, the temperature of described freezing living oyster is 0 ℃～-20 ℃.
3, production method according to claim 1 is characterized in that, the temperature of described freezing living oyster is-5 ℃～-15 ℃.
4, according to each described production method of claim 1-3, it is characterized in that step 2) in, the water in the adding oyster slurry and the weight ratio of oyster slurry are 1: 1～1: 5.
According to each described production method of claim 1-3, it is characterized in that 5, in the step 3), the percentage by weight that the alkali in the adding oyster water accounts for alkali and the total solution of oyster water is 0.01%～0.5%.
According to each described production method of claim 1-3, it is characterized in that 6, in the step 3), the pH value of mixed liquor is 6.5～8.0.
According to each described production method of claim 1-3, it is characterized in that 7, in the step 4), hydrolysis temperature is 40 ℃～70 ℃, enzymolysis time is 4h～12h.
8, according to each described production method of claim 1-3, in the step 5), the described enzyme that goes out is treated to: enzymolysis liquid is heated to 90 ℃～100 ℃, and lasting 30min～90min.
According to each described production method of claim 1-3, it is characterized in that 9, in the step 6), the weight ratio of salt that adds in the oyster water and oyster water is 3: 20～1: 4.
10, according to each described production method of claim 1-3, it is characterized in that, in the step 6), in the gained oyster juice, also add anticorrisive agent, acid; The percentage that the weight of the anticorrisive agent that adds accounts for anticorrisive agent and oyster juice gross weight is 0.01%～0.2%, and the percentage that the weight of the acid of adding accounts for acid and oyster juice gross weight is 0.01%～0.5%.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN105639254A (en) * | 2015-06-25 | 2016-06-08 | 开平市水口镇卡摩商行 | Method for preparing garlic oyster sauce |
| CN106964283A (en) * | 2016-01-14 | 2017-07-21 | 神华集团有限责任公司 | Pre-dispersing device and filter cake refining system |
| CN109198573A (en) * | 2018-09-10 | 2019-01-15 | 广东雅道生物科技有限公司 | A kind of raw oyster deep working method |
| CN109363141A (en) * | 2018-12-24 | 2019-02-22 | 佛山市海天(高明)调味食品有限公司 | One seed oyster flavour compositions and preparation method thereof |
| CN111671072A (en) * | 2020-06-03 | 2020-09-18 | 佛山市海天（江苏）调味食品有限公司 | Method for removing fishy smell of oyster juice, oyster juice and seasoning composition |
| CN114365838A (en) * | 2021-12-31 | 2022-04-19 | 好记食品酿造股份有限公司 | Preparation method of fresh oyster fermented full-juice oyster sauce |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1024074C (en) * | 1991-04-22 | 1994-03-23 | 中山大学 | Method for producing full-nourishment oyster powder |
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2009
- 2009-06-08 CN CN2009101471792A patent/CN101564142B/en active Active
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| 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 |
| CN105639254A (en) * | 2015-06-25 | 2016-06-08 | 开平市水口镇卡摩商行 | Method for preparing garlic oyster sauce |
| CN106964283A (en) * | 2016-01-14 | 2017-07-21 | 神华集团有限责任公司 | Pre-dispersing device and filter cake refining system |
| CN109198573A (en) * | 2018-09-10 | 2019-01-15 | 广东雅道生物科技有限公司 | A kind of raw oyster deep working method |
| CN109363141A (en) * | 2018-12-24 | 2019-02-22 | 佛山市海天(高明)调味食品有限公司 | One seed oyster flavour compositions and preparation method thereof |
| CN111671072A (en) * | 2020-06-03 | 2020-09-18 | 佛山市海天（江苏）调味食品有限公司 | Method for removing fishy smell of oyster juice, oyster juice and seasoning composition |
| CN114365838A (en) * | 2021-12-31 | 2022-04-19 | 好记食品酿造股份有限公司 | Preparation method of fresh oyster fermented full-juice oyster sauce |
| 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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