CN107712791A - A kind of processing method of big oyster - Google Patents

A kind of processing method of big oyster Download PDF

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Publication number
CN107712791A
CN107712791A CN201711013944.2A CN201711013944A CN107712791A CN 107712791 A CN107712791 A CN 107712791A CN 201711013944 A CN201711013944 A CN 201711013944A CN 107712791 A CN107712791 A CN 107712791A
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CN
China
Prior art keywords
oyster
powder
meat
big
oyster shell
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.)
Pending
Application number
CN201711013944.2A
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Chinese (zh)
Inventor
刘南
麦日桂
龙万伸
马春燕
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Pubei County Agricultural Products Processing Cooperatives Planting Dehai
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Pubei County Agricultural Products Processing Cooperatives Planting Dehai
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Priority to CN201711013944.2A priority Critical patent/CN107712791A/en
Publication of CN107712791A publication Critical patent/CN107712791A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
    • A61K8/987—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of species other than mammals or birds
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Dermatology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to a kind of processing method of big oyster, is that the oyster meat of big oyster is made into flavor enhancement, and the oyster shell of big oyster is made into cleawhite pack.Obtained flavor enhancement special taste, can assign food delicious seafood mouthfeel, available for it is cold and dressed with sauce, food processing process, the purposes such as to propagandize hotly more.Obtained cleawhite pack has the function that light speckles, beautification and white, tender protecting skin, effectively increases the economic value of big oyster.

Description

A kind of processing method of big oyster
Technical field
The present invention relates to marine products processing technical field, has and is related to a kind of processing method of big oyster.
Background technology
Big oyster, scientific name Crassostrea rivularis, it is one of marine products rare greatly of Qinzhou four, meat can be eaten raw, can also be processed into oyster Fermented soya beans, salted or other wise, oyster sauce.Big oyster oyster meat protein content is more than 40%, nutritious, delicious flavour, is known as the title of " marine milk ", simultaneously It can also be used as medicine.Qinzhou Wan Mao Weihai is national maximum big oyster natural seeding, wild fry breeding area, is famous " Chinese great Hao Zhi townshiies ", mesh The preceding coastal shoal in the whole city, which applies the slotting foster and big oyster area of deep water hanging culture, more than 140,000 mus, and the beach for being available for exploitation to cultivate has more than 130 Ten thousand mu.In general, big oyster are mainly used for directly eating, and are rarely used in deep processing into other products.It reduce the warp of big oyster Ji value, it is unfavorable for the expanding production of big oyster.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of big oyster, the economic valency of big oyster can be lifted Value, develops new big oyster deep processed product.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of processing method of big oyster, is that the oyster meat of big oyster is made into flavor enhancement, and the oyster shell of big oyster is made into cleawhite pack.
Specifically, the oyster meat is the step of flavor enhancement is made：
1) oyster meat is beaten, added in meat slurry the salt of its weight 5%~8%, 1%~4% white granulated sugar, 10%~ 20% white wine, 3%~8% black sesame powder, 1%~5% chilli powder and 1%~5% sweet basil, it is well mixed, is adjusted Taste meat is starched；
2) the flavoured meat slurry lard of weight 5%~15%, 0.1%~0.5% ginger powder and 0.3%~1.5% are weighed Garlic powder, lard is placed in 200~250 DEG C of hot pot and is heated to melting, then add ginger powder and garlic powder stir-frying 30~90 Second, add flavoured meat slurry and continue stir-frying 5~10 minutes, be made after taking out vacuum packaging.
Specifically, the oyster shell is the step of cleawhite pack is made：
1) oyster shell is cleaned, the powder of 10~100 nanometer particle sizes is made, oyster shell powder end is added into going for 3~8 times of its weight In ionized water, suspension is stirred into, suspension is heated to 70~80 DEG C and kept for 3~8 minutes, then adds suspension The odium stearate of weight 0.05%~0.1% and 0.08%~0.2% sodium palmitate, continue to be heated to 80~90 DEG C and at this At a temperature of stir 30~40 minutes, then filtering, freeze-day with constant temperature, crushing, obtain being modified oyster shell powder end；
2) required raw material components are weighed, routinely facial mask is made in technique, produces the cleawhite pack；The raw material components Proportioning be：Modified oyster shell powder end 10%~20%, vitamin E 1%~3%, methyl p-hydroxybenzoate 1.5%~2%, Hyaluronic acid 5%~15%, alpha-arbutin 1%~5%, polyvinyl alcohol 15%~20%, triethanolamine 5%~10%, essence 1%~1.5%, preservative 1%~1.5%, deionized water adds to 100%.
Preferably, salt, 3% white granulated sugar, 15% white wine, 6% sesame of its weight 6% are added in the meat slurry Powder, 3% chilli powder and 4% sweet basil.
Preferably, the proportioning of the raw material components is：Modified oyster shell powder end 16%, vitamin E 2%, P-hydroxybenzoic acid Methyl esters 1.8%, hyaluronic acid 10%, alpha-arbutin 3%, polyvinyl alcohol 18%, triethanolamine 8%, essence 1%, preservative 1%, deionized water adds to 100%.
Beneficial effects of the present invention are：
Flavor enhancement can be made respectively in the oyster meat of big oyster by the processing method of the present invention, and the oyster shell of big oyster is made into whitening face Film.Obtained flavor enhancement special taste, can assign food delicious seafood mouthfeel, available for it is cold and dressed with sauce, the food processing such as propagandize hotly Process, purposes are more.Obtained cleawhite pack has the function that light speckles, beautification and white, tender protecting skin, effectively increases the economic valency of big oyster Value.
Embodiment
With reference to specific embodiment for instruction and explanation of the present invention.
Embodiment 1
The processing method of big oyster, is that the oyster meat of big oyster is made into flavor enhancement, oyster shell is made into cleawhite pack.
The step of flavor enhancement is made in the oyster meat be：
1) oyster meat is beaten, the salt of its weight 6%, 3% white granulated sugar, 15% white wine, 6% sesame is added in meat slurry Numb powder, 3% chilli powder and 4% sweet basil, it is well mixed, obtains flavoured meat slurry；
2) lard, 0.3% ginger powder and 1% garlic powder of flavoured meat slurry weight 10% are weighed, lard is placed in 220 DEG C Hot pot in be heated to melting, then add ginger powder and garlic powder and stir-fry 60 seconds, add flavoured meat slurry and continue stir-frying 8 minutes, It is made after taking out vacuum packaging.
The step of cleawhite pack is made in the oyster shell be：
1) oyster shell is cleaned, the powder of 50 nanometer particle sizes is made, oyster shell powder end is added to the deionized water of 5 times of its weight In, suspension is stirred into, suspension is heated to 75 DEG C and kept for 5 minutes, then adds suspension weight 0.08% Odium stearate and 0.1% sodium palmitate, continue to be heated to 85 DEG C and stir at such a temperature 35 minutes, then filter, constant temperature Dry, crush, obtain being modified oyster shell powder end；
2) required raw material components are weighed, routinely facial mask is made in technique, produces the cleawhite pack；The raw material components Proportioning be：Modified oyster shell powder end 16%, vitamin E 2%, methyl p-hydroxybenzoate 1.8%, hyaluronic acid 10%, α-bear Fruit glycosides 3%, polyvinyl alcohol 18%, triethanolamine 8%, essence 1%, preservative 1%, deionized water adds to 100%.
Embodiment 2
The processing method of big oyster, is that the oyster meat of big oyster is made into flavor enhancement, oyster shell is made into cleawhite pack.
The step of flavor enhancement is made in the oyster meat be：
1) oyster meat is beaten, the salt of its weight 5%, 4% white granulated sugar, 10% white wine, 8% sesame is added in meat slurry Numb powder, 1% chilli powder and 5% sweet basil, it is well mixed, obtains flavoured meat slurry；
2) lard, 0.5% ginger powder and 0.3% garlic powder of flavoured meat slurry weight 5% are weighed, lard is placed in 250 DEG C hot pot in be heated to melting, then add ginger powder and garlic powder and stir-fry 30 seconds, add flavoured meat slurry and continue 10 points of stir-frying Clock, it is made after taking out vacuum packaging.
The step of cleawhite pack is made in the oyster shell be：
1) oyster shell is cleaned, the powder of 10 nanometer particle sizes is made, oyster shell powder end is added to the deionized water of 8 times of its weight In, suspension is stirred into, suspension is heated to 70 DEG C and kept for 8 minutes, then adds suspension weight 0.05% Odium stearate and 0.2% sodium palmitate, continue to be heated to 80 DEG C and stir at such a temperature 40 minutes, then filter, constant temperature Dry, crush, obtain being modified oyster shell powder end；
2) required raw material components are weighed, routinely facial mask is made in technique, produces the cleawhite pack；The raw material components Proportioning be：Modified oyster shell powder end 10%, vitamin E 3%, methyl p-hydroxybenzoate 1.5%, hyaluronic acid 15%, α-bear Fruit glycosides 1%, polyvinyl alcohol 20%, triethanolamine 5%, essence 1.5%, preservative 1%, deionized water adds to 100%.
Embodiment 3
The processing method of big oyster, is that the oyster meat of big oyster is made into flavor enhancement, oyster shell is made into cleawhite pack.
The step of flavor enhancement is made in the oyster meat be：
1) oyster meat is beaten, the salt of its weight 8%, 1% white granulated sugar, 20% white wine, 3% sesame is added in meat slurry Numb powder, 5% chilli powder and 1% sweet basil, it is well mixed, obtains flavoured meat slurry；
2) lard, 0.1% ginger powder and 1.5% garlic powder of flavoured meat slurry weight 15% are weighed, lard is placed in 200 DEG C hot pot in be heated to melting, then add ginger powder and garlic powder and stir-fry 90 seconds, add flavoured meat slurry and continue 5 points of stir-frying Clock, it is made after taking out vacuum packaging.
The step of cleawhite pack is made in the oyster shell be：
1) oyster shell is cleaned, the powder of 100 nanometer particle sizes is made, oyster shell powder end is added to the deionized water of 3 times of its weight In, suspension is stirred into, suspension is heated to 80 DEG C and kept for 3 minutes, then adds the hard of suspension weight 0.1% Resin acid sodium and 0.08% sodium palmitate, continue to be heated to 90 DEG C and stir at such a temperature 30 minutes, then filtering, constant temperature are done Dry, crushing, obtain being modified oyster shell powder end；
2) required raw material components are weighed, routinely facial mask is made in technique, produces the cleawhite pack；The raw material components Proportioning be：Modified oyster shell powder end 20%, vitamin E 1%, methyl p-hydroxybenzoate 2%, hyaluronic acid 5%, α-black bearberry Glycosides 5%, polyvinyl alcohol 15%, triethanolamine 10%, essence 1%, preservative 1.5%, deionized water adds to 100%.

Claims (5)

  1. A kind of 1. processing method of big oyster, it is characterised in that：Flavor enhancement is made in the oyster meat of big oyster, U.S. is made in the oyster shell of big oyster Fine flour film.
  2. 2. according to the method for claim 1, it is characterised in that the step of flavor enhancement is made in the oyster meat be：
    1) oyster meat is beaten, the salt of its weight 5%~8%, 1%~4% white granulated sugar, 10%~20% is added in meat slurry White wine, 3%~8% black sesame powder, 1%~5% chilli powder and 1%~5% sweet basil, it is well mixed, obtains flavoured meat slurry；
    2) lard, 0.1%~0.5% ginger powder and 0.3%~1.5% garlic of flavoured meat slurry weight 5%~15% are weighed Powder, lard is placed in 200~250 DEG C of hot pot and is heated to melting, then added ginger powder and garlic powder stir-fries 30~90 seconds, then Add flavoured meat slurry and continue stir-frying 5~10 minutes, be made after taking out vacuum packaging.
  3. 3. according to the method for claim 1, it is characterised in that the step of cleawhite pack is made in the oyster shell be：
    1) oyster shell is cleaned, the powder of 10~100 nanometer particle sizes is made, oyster shell powder end is added to the deionization of 3~8 times of its weight In water, suspension is stirred into, suspension is heated to 70~80 DEG C and kept for 3~8 minutes, then adds suspension weight 0.05%~0.1% odium stearate and 0.08%~0.2% sodium palmitate, continue to be heated to 80~90 DEG C and in the temperature Lower stirring 30~40 minutes, then filtering, freeze-day with constant temperature, crushing, obtain being modified oyster shell powder end；
    2) required raw material components are weighed, routinely facial mask is made in technique, produces the cleawhite pack；The raw material components are matched somebody with somebody Than for：Modified oyster shell powder end 10%~20%, vitamin E 1%~3%, methyl p-hydroxybenzoate 1.5%~2% are transparent Matter acid 5%~15%, alpha-arbutin 1%~5%, polyvinyl alcohol 15%~20%, triethanolamine 5%~10%, essence 1%~ 1.5%, preservative 1%~1.5%, deionized water adds to 100%.
  4. 4. according to the method for claim 2, it is characterised in that：Add in meat slurry its weight 6% salt, 3% White granulated sugar, 15% white wine, 6% black sesame powder, 3% chilli powder and 4% sweet basil.
  5. 5. according to the method for claim 3, it is characterised in that the proportioning of the raw material components is：Modified oyster shell powder end 16%, vitamin E 2%, methyl p-hydroxybenzoate 1.8%, hyaluronic acid 10%, alpha-arbutin 3%, polyvinyl alcohol 18%, Triethanolamine 8%, essence 1%, preservative 1%, deionized water adds to 100%.
CN201711013944.2A 2017-10-26 2017-10-26 A kind of processing method of big oyster Pending CN107712791A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711013944.2A CN107712791A (en) 2017-10-26 2017-10-26 A kind of processing method of big oyster

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Application Number Priority Date Filing Date Title
CN201711013944.2A CN107712791A (en) 2017-10-26 2017-10-26 A kind of processing method of big oyster

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CN107712791A true CN107712791A (en) 2018-02-23

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101161230A (en) * 2006-10-13 2008-04-16 广东海洋大学 Shuck beauty white face pack
CN101199472A (en) * 2007-12-24 2008-06-18 浙江长生鸟珍珠生物科技有限公司 Pearl vitamin E whitening moisturizing face masque and process for preparing same
DE202009007400U1 (en) * 2009-05-27 2009-11-19 Inus Natures' Own Gmbh sauces recipes
CN102349638A (en) * 2011-10-19 2012-02-15 徐进 Seafood seasoning and preparation method thereof
CN105267128A (en) * 2015-11-23 2016-01-27 黄山学院 Whitening and hydrating pearl facial mask

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101161230A (en) * 2006-10-13 2008-04-16 广东海洋大学 Shuck beauty white face pack
CN101199472A (en) * 2007-12-24 2008-06-18 浙江长生鸟珍珠生物科技有限公司 Pearl vitamin E whitening moisturizing face masque and process for preparing same
DE202009007400U1 (en) * 2009-05-27 2009-11-19 Inus Natures' Own Gmbh sauces recipes
CN102349638A (en) * 2011-10-19 2012-02-15 徐进 Seafood seasoning and preparation method thereof
CN105267128A (en) * 2015-11-23 2016-01-27 黄山学院 Whitening and hydrating pearl facial mask

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Application publication date: 20180223