FR3074405A1 - OYSTER SALT - Google Patents
OYSTER SALT Download PDFInfo
- Publication number
- FR3074405A1 FR3074405A1 FR1771300A FR1771300A FR3074405A1 FR 3074405 A1 FR3074405 A1 FR 3074405A1 FR 1771300 A FR1771300 A FR 1771300A FR 1771300 A FR1771300 A FR 1771300A FR 3074405 A1 FR3074405 A1 FR 3074405A1
- Authority
- FR
- France
- Prior art keywords
- oyster
- salt
- manufacturing
- salt according
- meat
- 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.)
- Granted
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 31
- 235000020636 oyster Nutrition 0.000 title claims abstract description 31
- 150000003839 salts Chemical class 0.000 title claims abstract description 31
- 235000013372 meat Nutrition 0.000 claims abstract 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 31
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 229910052500 inorganic mineral Chemical class 0.000 claims description 4
- 235000010755 mineral Nutrition 0.000 claims description 4
- 239000011707 mineral Chemical class 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 2
- 244000008991 Curcuma longa Species 0.000 claims description 2
- 230000003110 anti-inflammatory effect Effects 0.000 claims description 2
- 235000003373 curcuma longa Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000008821 health effect Effects 0.000 claims description 2
- 235000013976 turmeric Nutrition 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
Abstract
L'invention concerne un sel d'huitres composé de chair d'huîtres déshydratée et de sel. Selon l'invention ce sel d'huîtres comprend une teneur en chair d'huîtres comprise entre 15 % et 50%. L'invention se rapporte également au procédé de fabrication du sel d'huitres.The invention relates to an oyster salt composed of dehydrated oyster meat and salt. According to the invention this oyster salt comprises an oyster meat content of between 15% and 50%. The invention also relates to the process for producing oyster salt.
Description
SEL· D'HUITRES ET SON PROCEDE DE FABRICATIONOYSTER SALT AND MANUFACTURING METHOD THEREOF
Le sel d'huîtres est une invention qui permet de réguler et stabiliser le prix des grosses huîtres sur le bassin de Thau.Oyster salt is an invention that helps regulate and stabilize the price of large oysters in the Thau basin.
En effet grâce à mon invention, les grosses huîtres de taille 1, 0 et 00 difficiles à écouler, seront automatiquement transformées en sel d'huîtres. Cette transformation obtenue par la déshydratation d® la chair d'huîtres par un séchage lent au four et à température ne dépassant pas les 60° (ou tout au plus jusqu’à 100° maximum durant lOmn, puis revenir à 60°) ou dans un dissécateur, et le broyage du produit séché par mixer, permet une conservation long terme grâce à l'ajout du sel.Indeed thanks to my invention, large oysters of size 1, 0 and 00 difficult to sell, will be automatically transformed into oyster salt. This transformation obtained by dehydrating the oyster flesh by slow drying in the oven and at a temperature not exceeding 60 ° (or at most up to 100 ° maximum during 10 minutes, then return to 60 °) or in a dissector, and the grinding of the dried product by mixer, allows a long term conservation thanks to the addition of salt.
Ce sel au goût très iodé et très parfumé, à teneur en chair huîtres d'environs 15%, mais pouvant varier en fonction de la commercialisation, d'une teneur en huîtres jusqu'à 50%, a des propriétés intéressantes. L'huître riche en protéines (6,36 g/100 grammes de protéines) et en sels minéraux et vitamines, est une excellente source de vitamines B12, À et D (ces deux derniers étant solubles uniquement avec des lipides) et de minéraux tels que le Phosphore, Potassium, Sodium, Zinc ou encore fer; la déshydratation n'altère en rien à ses propriétés pour la santé. De plus ce sel peut être agrémenté de différentes épices, pouvant lui conférer des propriétés plus importantes pour la santé comme le curcuma puissant antiinflammatoire . Ce problème de transformer les grosses huîtres afin de pouvoir les écouler plus facilement est enfin résolu, et permet au consommateur d'acheter un produit original qui sert à la vie de tous les jours. La commercialisation du sel d'huîtres peut commencer. On peut faire du sel d'huîtres avec du gros sel marin ou d'autres sels non raffinés ou des sels minéraux comme le sel d'Himalaya. La chair d'huîtres étant séchée, déshydratée, et mélangée à 8.5 fois son poids de sel, (soit 85% de sel) ne présente plus de problème ni de conservation, ni bactériologique. Le sel de table ou chlorure de Sodium : Nacl, utilisé, a une activité antibactérienne à partir de 20 %, donc dans ce cas à 85%, plus aucun risque de contamination. Et si on veut, on peut aussi préalablement avant la déshydratation, rincer la chair d'huîtres en utilisant les propriétés antimicrobiennes du vinaigre et du jus de citron qui ont une forte teneur en acide acétique et en acide citrique. On 5 suppose que ces acides organiques traversent la membrane cellulaire des bactéries et que la libération de protons (H+) dans les cellules entraîne leur mort. Comme la croissance de nombreux organismes pathogènes est inhibée lorsque le pH du milieu est inférieur à 4,6, ces acides organiques, dont le pH 10 est de 2 à 3, sont souvent ajoutés aux aliments comme conservateurs, ou sont utilisés pour rincer les alimentThis salt with a very iodized and very fragrant taste, with an oyster flesh content of around 15%, but which can vary depending on the marketing, from an oyster content up to 50%, has interesting properties. The oyster, rich in proteins (6.36 g / 100 grams of protein) and in mineral salts and vitamins, is an excellent source of vitamins B12, A and D (the latter two being soluble only with lipids) and minerals such as Phosphorus, Potassium, Sodium, Zinc or even iron; dehydration does not affect its health properties in any way. In addition, this salt can be flavored with different spices, which can give it more important properties for health like the powerful anti-inflammatory turmeric. This problem of transforming large oysters in order to be able to dispose of them more easily is finally solved, and allows the consumer to buy an original product which is used for everyday life. The marketing of oyster salt can begin. Oyster salt can be made with coarse sea salt or other unrefined salts or mineral salts such as Himalayan salt. The oyster flesh being dried, dehydrated, and mixed with 8.5 times its weight of salt (85% salt) no longer presents any problem, neither preservation nor bacteriology. Table salt or Sodium chloride: Nacl, used, has antibacterial activity from 20%, so in this case at 85%, no risk of contamination. And if you want, you can also before dehydration, rinse the oyster flesh using the antimicrobial properties of vinegar and lemon juice which have a high content of acetic acid and citric acid. It is assumed that these organic acids cross the cell membrane of bacteria and that the release of protons (H +) into the cells results in their death. As the growth of many pathogenic organisms is inhibited when the pH of the medium is lower than 4.6, these organic acids, whose pH 10 is 2 to 3, are often added to food as preservatives, or are used to rinse food
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1771300A FR3074405B1 (en) | 2017-12-02 | 2017-12-02 | OYSTER SALT |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1771300A FR3074405B1 (en) | 2017-12-02 | 2017-12-02 | OYSTER SALT |
| FR1771300 | 2017-12-02 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR3074405A1 true FR3074405A1 (en) | 2019-06-07 |
| FR3074405B1 FR3074405B1 (en) | 2021-10-22 |
Family
ID=63722422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR1771300A Active FR3074405B1 (en) | 2017-12-02 | 2017-12-02 | OYSTER SALT |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR3074405B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647819A (en) * | 2009-09-15 | 2010-02-17 | 李明轩 | Composition for treating postpartum paralysis of sow |
| WO2014035089A1 (en) * | 2012-08-29 | 2014-03-06 | (주)마린바이오프로세스 | Composition including a fermented mixture of oyster and seaweed as an active ingredient for relieving stress or improving somnipathy, and method for producing said composition |
| CN104432267A (en) * | 2014-11-24 | 2015-03-25 | 张广舜 | Instant seafood powder and preparation method thereof |
| CN106690140A (en) * | 2016-12-12 | 2017-05-24 | 钦州学院 | Preparation method of oyster powder |
-
2017
- 2017-12-02 FR FR1771300A patent/FR3074405B1/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647819A (en) * | 2009-09-15 | 2010-02-17 | 李明轩 | Composition for treating postpartum paralysis of sow |
| WO2014035089A1 (en) * | 2012-08-29 | 2014-03-06 | (주)마린바이오프로세스 | Composition including a fermented mixture of oyster and seaweed as an active ingredient for relieving stress or improving somnipathy, and method for producing said composition |
| CN104432267A (en) * | 2014-11-24 | 2015-03-25 | 张广舜 | Instant seafood powder and preparation method thereof |
| CN106690140A (en) * | 2016-12-12 | 2017-05-24 | 钦州学院 | Preparation method of oyster powder |
Also Published As
| Publication number | Publication date |
|---|---|
| FR3074405B1 (en) | 2021-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20130035474A1 (en) | Collagen mixture and method of making the same | |
| Yingchutrakul et al. | Asian carp, an alternative material for surimi production: Progress and future | |
| US20170119027A1 (en) | System for reducing bacteria on food surfaces while extending shelf life | |
| CN107568634B (en) | Low-salt sea-flavor salted duck eggs and pickling method thereof | |
| KR101077592B1 (en) | Soy Sauce Manufacturing Method Using Black Garlic | |
| CN106262575A (en) | A kind of low value Portunustrituberculatus prepares the production technology of seafood condiment | |
| CN102870944A (en) | Preparation method of preserved pumpkin | |
| JP4467524B2 (en) | Oil-in-water emulsified food | |
| FR3074405A1 (en) | OYSTER SALT | |
| CN107981253A (en) | A kind of fishing salt and its preparation process | |
| Haryati et al. | Extraction and characterization of gelatin from rabbitfish skin (Siganus canaliculatus) with enzymatic method using bromelin enzyme | |
| CN107960614A (en) | A kind of heavy metal free lime-preserved egg and its production technology | |
| Forghani et al. | Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─ A Case Study | |
| Rommi | Enzyme-aided recovery of protein and protein hydrolyzates from rapeseed cold-press cake | |
| KR100739236B1 (en) | Dried croaker soaked with leaves of the bamboo and preparation method thereof | |
| MX2009006111A (en) | Edible composition comprising a cheese ingredient and method of manufacturing such composition. | |
| CN109287988A (en) | A kind of crisp-fried capsicum and preparation method thereof | |
| JP2006129791A (en) | Method for producing processed meat | |
| RU2601570C1 (en) | Mayonnaise | |
| KR101089204B1 (en) | Doenjang manufacturing method using black garlic | |
| KR101020161B1 (en) | Bath additive composition containing capsaicin | |
| JP2011092170A (en) | Scallop paste food material | |
| CN105495530B (en) | The aqueous meat flavor and its method of hydrolyzed vegetable protein preparation | |
| KR20050054882A (en) | Hair up | |
| JP2013138633A (en) | Method for preventing occurrence of precipitation in liquefied food composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PLSC | Publication of the preliminary search report |
Effective date: 20190607 |
|
| PLFP | Fee payment |
Year of fee payment: 3 |
|
| PLFP | Fee payment |
Year of fee payment: 4 |
|
| TP | Transmission of property |
Owner name: MEDITHAU, FR Effective date: 20210105 |
|
| PLFP | Fee payment |
Year of fee payment: 5 |
|
| PLFP | Fee payment |
Year of fee payment: 6 |
|
| PLFP | Fee payment |
Year of fee payment: 7 |