Method for producing powdered oyster and shrimp soup materials

Claim 1

A METHOD FOR PRODUCING POWDERED SOUP MATERIALS FROM A RAW SELECTED FROM THE GROUP CONSISTING OF RAW OYSTER AND RAW OR DRIED SHRIMP WHICH COMPRISES: (1) MIXING THE RAW MATERIAL WITH SODIUM CHLORIDE, STIRRING THE MIXTURE AND THEN WASHING WITH WATER; (2) BOILING SAID WASHED MATERIAL FOR A PERIOD OF TIME SHORTER THAN 15 MINUTES IN A BOILING DILUTE AQUEOUS SODIUM CHLORIDE SOLUTION OF FROM ABOUT 2 TO 3% CONCENTRATION WHICH IS ADJUSTED TO A PH OF ABOUT 5.5 TO 6.0 BY ADDING A PHOSPHATE BUFFER SOLUTION THERETO, AND FILTERING THE MATERIAL IMMEDIATELY AFTER SAID BOILING; (3) GRINDING THE FILTERED CAKE, ADDING A COMPOUNDED DECOMPOSING ENZYME PREPARATION CONSISTING MAINLY OF PROTEASE AND A DILUTE SODIUM CHLORIDE SOLUTION HAVING THE SAME COMPOSITION AS THAT EMPLOYED IN THE SECOND STEP, MAINTAINING THE MIXTURE THUS OBTAINED AT PH 5.5 TO 6.0 AT A TEMPERATURE BETWEEN 45* AND 60*C. FOR 1 TO 2 HOURS, AND THEN STOPPING THE ACTION OF THE ENZYMES BY HEATING AT 90*C. FOR 10 MINUTES; AND (4) ADMIXING THE EXTRACTS OBTAINED IN THE FOREGOING STEPS AND ADDING AUXILIARY INGREDIENTS TO THE MIXTURE, TREATING THE MIXTURE IN A HOMOGENIZER AND DRYING THE HOMOGENIZED MIXTURE.

Claim 2

A METHOD FOR PRODUCING POWDERED SOUP MATERIALS FROM A RAW SELECTED FROM THE GROUP CONSISTING OF RAW OYSTER AND RAW OR DRIED SHRIMP WHICH COMPRISES: (1) MIXING THE RAW MATERIAL WITH SODIUM CHLORIDE, STIRRING THE MIXTURE AND THEN WASHING WITH WATER; (2) BOILING SAID WASHED MATERIAL FOR A PERIOD OF TIME SHORTER THAN 15 MINUTES IN A BOILING DILUTE AQUEOUS SODIUM CHLORIDE SOLUTION OF FROM ABOUT 2 TO 3% CONCENTRATION WHICH IS ADJUSTED TO A PH OF ABOUT 5.5 TO 6.0 BY ADDING A PHOSPHATE BUFFER SOLUTION THERETO, AND FILTERING THE MATERIAL IMMEDIATELY AFTER SAID BOILING; (3) GRINDING THE FILTERED CAKE, ADDING A COMPOUNDED DECOMPOSING ENZYME PREPARATION CONSISTING MAINLY OF PROTEASE AND A DILUTE SODIUM CHLORIDE SOLUTION HAVING THE SAME COMPOSITION AS THAT EMPLOYED IN THE SECOND STEP, MAINTAINING THE MIXTURE THUS OBTAINED AT PH 5.5 TO 6.0 AT A TEMPERATURE BETWEEN 45* AND 60*C. FOR 1 TO 2 HOURS, AND THEN STOPPING THE ACTION OF THE ENZYMES BY HEATING AT 90*C. FOR 10 MINUTES; AND (4) ADMIXING THE EXTRACTS OBTAINED IN THE FOREGOING STEPS AND ADDING AUXILIARY INGREDIENTS TO THE MIXTURE, TREATING THE MIXTURE IN A HOMOGENIZER AND DRYING THE HOMOGENIZED MIXTURE.