CN104664455B - A kind of low purine oyster can and preparation method thereof - Google Patents
A kind of low purine oyster can and preparation method thereof Download PDFInfo
- Publication number
- CN104664455B CN104664455B CN201510094908.8A CN201510094908A CN104664455B CN 104664455 B CN104664455 B CN 104664455B CN 201510094908 A CN201510094908 A CN 201510094908A CN 104664455 B CN104664455 B CN 104664455B
- Authority
- CN
- China
- Prior art keywords
- oyster
- acid
- mass parts
- purine
- low purine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of oyster can and preparation method thereof of low purine content, which is made of low purine oyster and soup.Preparation method is first to handle the oyster aqueous solution soaking of inorganic agent containing acid food, wherein acid food inorganic agent is selected from one or more of vinegar, hydrochloric acid, citric acid, tartaric acid, fumaric acid, malic acid, reheating is boiled, oyster tinning after clear water rinses, juice is adjusted with green onion, ginger, illiciumverum, soy sauce, edible oil, white granulated sugar etc., is completed by processes such as note juice, exhaust, sterilizings.The oyster can that this method provides not only deliciousness, nutrition, most prominent advantage is that the oyster can purine content that is prepared with this method is low, it is suitble to all groups edible, it is particularly suitable for gout and has the crowd of nucleic acid metabolism defect edible, this product heath-function is strong, meets high-level needs of the modern to food.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of low purine oyster can and preparation method thereof.
Background technology
Oyster also known as raw oyster, delicious flavour have high economic value and nutritive value, there is the title of " marine milk ".
According to《Compendium of Materia Medica》It records " raw oyster, governance wasting, removing toxic substances, mend men and women's qi and blood, enable skin delicate, anti-aging at establishing-Yang ".Oyster conduct
A kind of higher aquatic products of nutritive value, the disadvantage is that intolerant to hide, intolerant to freeze, after water outlet it is dead quickly and be easy by microorganism dirt
Dye.And oyster is processed into instant can, it can not only extend its storage period, improve its edible value, and its commodity can be increased
Value.
In aquatic products be rich in purine, purine in human body its pass through a series of metabolic alterations, finally formed product（2,
6,8- trioxypurines）, it is called uric acid.Disorders of purine metabolism leads to hyperuricemia, final to cause with joint and kidney damage
For the disease-gout mainly showed, and gout Chang Bingfa obesities, diabetes, hypertension and hyperlipidemia.There is investigation to find
Its uric acid content of the high crowd of aquatic products category consumption figure is generally high, and coastal resident suffers from gout rate and is up to 2% according to statistics, height urine
Acidaemia illness rate has been up to 16.99%.High purine food, which is eaten for a long time, can cause gout incidence to increase by 50%.As it can be seen that passing through
Intake of the limitation rich in purine food has good effect to prevent gout.Oyster is as high purine food, per in 100g oysters
Containing 250-300mg purine, the deep processing and utilization degree of oyster is low at present, and majority is after pickling through being dried naturally into oyster
Drum product, or the directly addition soup method that then tinning sterilizes.Although such processing method simple production process, this
The purine content of the oyster product of a little method processing is higher, and the defective crowd of purine metabolism is not suitable for eating.
Invention content
The purpose of the present invention is to provide a kind of low purine oyster cans and preparation method thereof, it is intended to solve existing oyster
The high problem of purine content in food meets high-level need of the modern to food to be suitble to disorders of purine metabolism crowd edible
It asks.
Technical scheme of the present invention includes：
A kind of low purine oyster can, including through acid food inorganic agent treated low purine oyster and soup.
A kind of low purine oyster can preparation method, includes the following steps：
（1）It is 1.0 ~ 6.0 mg/mL acid food inorganic agent aqueous solution soakings oyster, 2 ~ 60 min with acidity；
（2）2 ~ 40 min of processing is boiled into the above-mentioned oyster heating being immersed in acid food inorganic agent aqueous solution；
（3）Tinning after above-mentioned heating oyster of boiling that treated is rinsed with clear water；
（4）Modulate soup tinning；
（5）It is vented sealed cans；
（6）Sterilizing.
One kind in vinegar, hydrochloric acid, citric acid, tartaric acid, fumaric acid, malic acid of the acid food inorganic agent or
It is several.
The acidity of the acid food inorganic agent is 2.0 ~ 4.0 mg/mL.
The step（1）It is middle to use the acid food inorganic agent aqueous solution soaking oyster time for 10 ~ 60 min.
The step（2）In be immersed in acid food inorganic agent aqueous solution oyster heating boil 3 ~ 30 min of processing.
The soup modulates material quality part used：5 ~ 10 parts of edible oil, 30 ~ 50 parts of soy sauce, 5 ~ 8 parts of white granulated sugar,
0.5 ~ 2 part of green onion, 0.5 ~ 2 part of ginger, 0.5 ~ 2 part of garlic are 0.5 ~ 2 part octagonal.
The condition of the sterilizing is 100 ~ 120 DEG C of temperature, 20 ~ 40 min of time, 0.05 ~ 0.2 MPa of pressure.
Advantages of the present invention：By the way that oyster is impregnated in acid food inorganic agent aqueous solution, and it is heated boil, can be with
The content of purine in oyster is set to reduce by 60% or more, thus not only nutrition is delicious for manufactured oyster can, but also purine content is low,
It is suitble to all groups, is particularly suitable for the crowd with gout and nucleic acid metabolism defect and eats, meet modern to food
High level need.
Description of the drawings
Fig. 1 is the purine content chromatograms in fresh oyster.
Fig. 2 is the purine content chromatograms of oyster in comparative example can.
Fig. 3 is the purine content chromatograms of oyster in 1 finished product can of embodiment.
Wherein, A- adenines, G- guanines, X- xanthine, H- hypoxanthine.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, it below by way of specific embodiment, and ties
Closing attached drawing, the present invention will be described in further detail.Following embodiment is descriptive, is not restrictive, cannot be with this
Limit protection scope of the present invention.
Embodiment 1：
1, silt is cleaned into fresh oyster decladding；
2,30 min of oyster is impregnated with the vinegar that acidity is 2.0 mg/mL；
3,10 min after boiling oyster together with vinegar heating；
4, tinning after rinsing well-done oyster with clear water；
5, juice is adjusted：The peanut oil of 5 mass parts is heated to 140 DEG C, the green onion of 0.5 mass parts, the garlic of 1 mass parts, 1 matter is added
Amount part ginger stir-frying goes out fragrance, 30 mass parts soy sauce is added, 0.5 mass parts illiciumverum and 5 mass parts white sugar small fires are simmered to soup
It is dense；
6, by the sauce mixed up inject tank in and exhaust sealing；
7, using 100 DEG C, the condition of 20 min, 0.1MPa sterilize to get low purine oyster can to tank.
Embodiment 2：
1, silt is cleaned into fresh oyster decladding；
2,30 min of oyster is impregnated with the hydrochloric acid solution that acidity is 3.0 mg/mL；
3,5 min after boiling oyster together with hydrochloric acid solution heating；
4, tinning after rinsing well-done oyster with clear water；
5, juice is adjusted：The olive oil of 7 mass parts is heated to 150 DEG C, the green onion of 1 mass parts, the garlic of 1 mass parts, 1 mass is added
Part ginger stir-frying goes out fragrance, and 40 mass parts soy sauce are added, and 1 mass parts illiciumverum and 6 mass parts white sugar small fires simmer dense to soup；
6, by the sauce mixed up inject tank in and exhaust sealing；
7, using 120 DEG C, the condition of 20 min, 0.2MPa sterilize to get low purine oyster can to tank.
Embodiment 3：
1, silt is cleaned into fresh oyster decladding；
2,35 min of oyster is impregnated with the tartaric acid solution that acidity is 4.0 mg/mL；
3,6 min after boiling oyster together with tartaric acid solution heating；
4, tinning after rinsing well-done oyster with clear water；
5, juice is adjusted：The rapeseed oil of 8 mass parts is heated to 150 DEG C, the green onion of 0.5 mass parts, the garlic of 1 mass parts, 1 matter is added
Amount part ginger stir-frying goes out fragrance, and 35 mass parts soy sauce are added, and 1 mass parts illiciumverum and 5 mass parts white sugar small fires simmer dense to soup
It is thick；
6, by the sauce mixed up inject tank in and exhaust sealing；
7, using 100 DEG C, the condition of 30 min, 0.15Mpa sterilize to get low purine oyster can to tank.
Embodiment 4：
1, silt is cleaned into fresh oyster decladding；
2,40 min of oyster is impregnated with the malic acid solution that acidity is 3.0 mg/mL；
3,7 min after boiling oyster together with malic acid solution heating；
4, tinning after rinsing well-done oyster with clear water；
5, juice is adjusted：The sunflower oil of 5 mass parts is heated to 160 DEG C, is added the green onion of 0.5 mass parts, the garlic of 0.5 mass parts, 1
Mass parts ginger stir-frying goes out fragrance, 30 mass parts soy sauce is added, 0.5 mass parts illiciumverum and 7 mass parts white sugar small fires are simmered to soup
Juice is dense；
6, by the sauce mixed up inject tank in and exhaust sealing；
7, using 110 DEG C, the condition of 20 min, 0.2MPa sterilize to get low purine oyster can to tank.
Comparative example：
1, silt is cleaned into fresh oyster decladding；
2, be soaked in water 30 min of oyster；
3, oyster is boiled into 3 min together with water heating；
4, tinning after rinsing well-done oyster with clear water；
5, juice is adjusted：The peanut oil of 5 mass parts is heated to 150 DEG C, the chopped spring onion of 0.5 mass parts is added, 0.5 mass parts
Garlic, 0.5 mass parts ginger stir-frying go out fragrance, 20 mass parts soy sauce are added, 1 mass parts illiciumverum and 7 mass parts white granulated sugar small fires simmer
It is dense to soup；
6, by the sauce mixed up inject tank in and exhaust sealing；
7, using 110 DEG C, the condition of 20 min, 0.2MPa sterilize to get low purine oyster can to tank.
The specific steps of purine in liquid chromatogram measuring oyster：Ultrasonic extraction purine weighs 0.2 g oyster samples, adds 8mL
Extracting solution is centrifuged 10min by ultra-pure water, ultrasonic extraction 120min, and supernatant is taken to be dissolved to 10mL, membrane filtration, and filtrate is used for
Liquid-phase chromatographic analysis.The chromatographic separation condition of selection：Chromatographic column is YMC C18Column（250 mm × 4.6 mm, 5 μm）；Mobile phase
For A-50 mmol/L ammonium formate solutions, 50 mmol/L ammonium formates are contained in the acetonitrile solution of B-50%；Eluent group becomes 99%A
+1%B（Without gradient）；1.0 mL/min of flow velocity；Measure 254 nm of wavelength.Liquid chromatogram is as shown in Figs. 1-3, and abscissa represents
Time, ordinate represent light absorption value.
By, it is found that compared with fresh oyster, embodiment 1, which is impregnated oyster using vinegar and heated, boils place in figure
Reason, enables to adenine（A）Content reduces 77.1%, and comparative example carries out immersion heat treatment with water to oyster, adenine
（A）Content only reduces 13.4%.It, can be with it follows that technical scheme of the present invention significantly reduces the purine content in oyster
It is used to prepare low purine oyster can.
Claims (5)
1. a kind of low purine oyster can, which is characterized in that including through acid food inorganic agent treated low purine oyster and
Soup；The specific preparation method of the low purine oyster can is：
（1）With 2 ~ 60 min of aqueous solution soaking oyster that acidity is 2.0 mg/mL acid food inorganic agents；
（2）Processing 10min is boiled into the above-mentioned oyster heating being immersed in acid food inorganic agent aqueous solution；
（3）Tinning after above-mentioned heating oyster of boiling that treated is rinsed with clear water；
（4）Modulate soup tinning；
（5）It is vented sealed cans；
（6）Sterilizing.
2. low purine oyster can as described in claim 1, which is characterized in that the acid food inorganic agent be selected from vinegar,
One or more of hydrochloric acid, citric acid, tartaric acid, fumaric acid, malic acid.
3. low purine oyster can as described in claim 1, which is characterized in that male with the aqueous solution soaking of acid food inorganic agent
The oyster time is 10 ~ 60 min.
4. low purine oyster can as described in claim 1, which is characterized in that modulating the raw material used in soup is：Edible oil 5
~ 10 mass parts, 30 ~ 50 mass parts of soy sauce, 5 ~ 8 mass parts of white granulated sugar, 0.5 ~ 2 mass parts of green onion, 0.5 ~ 2 mass parts of ginger, garlic 0.5 ~ 2
Mass parts, octagonal 0.5 ~ 2 mass parts.
5. low purine oyster can as described in claim 1, which is characterized in that the condition of sterilizing is 100 ~ 120 DEG C of temperature, when
Between 20 ~ 40 min, 0.05 ~ 0.2 MPa of pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510094908.8A CN104664455B (en) | 2015-03-04 | 2015-03-04 | A kind of low purine oyster can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510094908.8A CN104664455B (en) | 2015-03-04 | 2015-03-04 | A kind of low purine oyster can and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104664455A CN104664455A (en) | 2015-06-03 |
| CN104664455B true CN104664455B (en) | 2018-09-21 |
Family
ID=53300460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510094908.8A Active CN104664455B (en) | 2015-03-04 | 2015-03-04 | A kind of low purine oyster can and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664455B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921188A (en) * | 2015-06-26 | 2015-09-23 | 东兴市怡诚食品开发有限公司 | Charcoal-grilled canned oyster |
| CN105361017A (en) * | 2015-11-19 | 2016-03-02 | 荣成石岛广信食品有限公司 | Preparation method of canned smoked oyster |
| CN108524546A (en) * | 2018-05-14 | 2018-09-14 | 东莞市圣露食品有限公司 | A kind of application of ostreae testa pulverata and resistant dextrin composition in hyperuricemia |
| CN108477534A (en) * | 2018-06-07 | 2018-09-04 | 青岛西苑冷冻食品有限公司 | A kind of low purine deep-sea fish preparation immersion dialysis apparatus and preparation method thereof |
| CN109984288A (en) * | 2019-03-01 | 2019-07-09 | 淮阴工学院 | The processing method for reducing purine content in cray food |
| CN115969022A (en) * | 2022-11-04 | 2023-04-18 | 中国农业科学院农产品加工研究所 | Optimization method of low-purine chicken bone clear soup preparation process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005526A (en) * | 2012-12-26 | 2013-04-03 | 秦雅昀 | Oyster can and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58149635A (en) * | 1982-02-27 | 1983-09-06 | Toretsuka:Kk | Preparation of wasabizuke(japanese horseradish preserved in sake lees) containing marine product |
| JP2001299285A (en) * | 2000-04-27 | 2001-10-30 | Okuno Chem Ind Co Ltd | Method for improving quality of roe |
| CN102078013A (en) * | 2010-12-10 | 2011-06-01 | 中国海洋大学 | Seafood-containing soup can and manufacturing method thereof |
| CN102726779B (en) * | 2012-07-13 | 2014-06-25 | 广州鹰金钱企业集团公司 | Nutrition soup can and preparation method thereof |
-
2015
- 2015-03-04 CN CN201510094908.8A patent/CN104664455B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005526A (en) * | 2012-12-26 | 2013-04-03 | 秦雅昀 | Oyster can and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| Ran An,et.al.Non-Enzymatic Depurination of Nucleic Acid:Factors and Mechanisms.《PLOS ONE》.2014,第9卷(第12期),第5页第2段、第6页图2及第14页第3段第2-4行. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104664455A (en) | 2015-06-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104664455B (en) | A kind of low purine oyster can and preparation method thereof | |
| CN103783236A (en) | Low-sugar preserved plum preparation method | |
| CN104774707A (en) | Hakka rose fermented glutinous rice and brewing method thereof | |
| CN104694363B (en) | A kind of preparation method of Anji white tea Highland Barley Tealeaf Wine | |
| CN104000149A (en) | Processing method of clay jar pickled tender ginger | |
| CN103849523A (en) | Brewing process of Japanese polypody rhizome yellow wine | |
| CN107823446A (en) | A kind of concocting method of medicinal Dendrobidium huoshanness | |
| CN107441363A (en) | A kind of preservation method for rhizoma Gastrodiae | |
| CN106867824A (en) | Male silkworm essence wine and preparation method thereof | |
| CN105482952A (en) | Making method for folium artemisiae argyi and honey wine | |
| CN105311433A (en) | Gastrodia elata preservation method | |
| CN106889509A (en) | A kind of preparation method of dry purslane | |
| CN105685857A (en) | Technology for processing canned field snail muscle with original juice | |
| CN103719940A (en) | Preparation method of canned fish | |
| CN106434136A (en) | Production method of low-heat and mild red-yeast-rice yellow rice wine | |
| CN107441145A (en) | A kind of concocting method of the bark of eucommia | |
| CN106754030A (en) | A kind of brewage process of auxotype glutinous rice sealed wine | |
| CN111616324A (en) | Processing method and application of crayfish | |
| CN103960664A (en) | Bamboo fungus and oyster drill can and processing method thereof | |
| CN110250371A (en) | A kind of lotus rhizome compound beverage and preparation method thereof | |
| CN109619448A (en) | A kind of preparation method of lime-preserved egg | |
| CN104188019A (en) | Method for preparing health-care beverage by extracting cherry anthocyanin from cherries | |
| CN104366591B (en) | Processing method of abalone | |
| TWI555577B (en) | Method for removing fishiness of eggs from aquatic animals and manufacturing egg paste without fishiness | |
| CN107345191A (en) | A kind of brewing method of buffalo flower Kiwi berry double joint health liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |