Method for preparing crab seasoning using meat residue of crab processing

A technology of leftovers and seasonings, applied in food preparation, protein food processing, animal protein processing, etc., can solve the problems of foul smell, difficult to control, complex hydrolyzate, etc., and achieve strong crab flavor, mild conditions, and environmental friendliness Effect

Inactive Publication Date: 2008-10-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of this method is also that the cost is low, but the action time is long, and it will produce foul odor during natural degradation, polluting the environment, and because protease is not the only one that plays a role in microbial degradation, the hydrolyzate is complicated, the quality is unstable, and it is difficult to control. The protein solution is difficult to recycle, increasing the difficulty of environmental protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The first step is to steam the crab back shell and crab feet with meat in a steam bath for 30 minutes until cooked, cool, smash until the residual meat is completely exposed, take 100 parts by weight, add 250 parts of water, and adjust the pH value 5.0, temperature 65°C, add 400,000 U of papain according to the activity unit of the enzyme, and stir for 2 hours for enzymolysis;

[0018] The second step is to adjust the pH value to 6.0, the temperature is 50°C, add 400,000 U of compound flavor protease according to the activity unit of the enzyme, and stir for 2 hours for enzymolysis;

[0019] The third step is to heat and boil to kill the enzyme, filter the residue through plate and frame, add 3.3% salt, 1% sucrose, and 0.17% monosodium glutamate to the filtrate according to the mass percentage to prepare a transparent crab-flavored seasoning liquid.

[0020] The filtrate can also be concentrated to 1 / 2 of the original volume by low-temperature vacuum, and after adding 2...

Embodiment 2

[0023] The first step is to steam the crab back shell and crab feet with meat in a steam bath for 40 minutes until cooked, cool, smash until the residual meat is completely exposed, take 100 parts by weight, add 200 parts of water, and adjust the pH value 6.0, temperature 60°C, add 300,000 U of subtilisin according to the activity unit of the enzyme, and stir for 3 hours for enzymolysis;

[0024] The second step is to adjust the pH value to 5.0, the temperature is 60°C, add 300,000 U of compound flavor protease according to the activity unit of the enzyme, and stir for 3 hours to enzymatically hydrolyze;

[0025] The third step is to heat and boil to inactivate the enzyme, and the centrifuge is used to separate and remove the residue, and the filtrate is prepared by adding 1.5% salt, 0.5% sucrose, and 0.08% monosodium glutamate according to the mass percentage to prepare a transparent crab-flavored seasoning liquid.

[0026] The filtrate can also be concentrated to 1 / 3 of the ...

Embodiment 3

[0028] The first step is to steam the crab back shell and crab feet with meat in a steam bath for 40 minutes until cooked, cool, smash until the residual meat is completely exposed, take 100 parts by weight, add 400 parts of water, and adjust the pH value 4.5, temperature 50°C, add pepsin 600000U according to enzyme activity unit, stir for 1.5 hours for enzymolysis;

[0029] The second step is to adjust the pH value to 6.5, the temperature is 45°C, add Protamax compound protease 600000U according to the activity unit of the enzyme, and stir for 1.5 hours to enzymatically hydrolyze;

[0030] The third step is to heat and boil to kill the enzyme, filter the residue through plate and frame, and add 5% salt, 3% sucrose and 0.05% monosodium glutamate to the filtrate according to the mass percentage to prepare a transparent crab-flavored seasoning liquid.

[0031] The filtrate can also be concentrated to 1 / 3 of the original volume, and after adding 3% of salt, 2.5% of sucrose, 0.1% ...

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PUM

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Abstract

The invention provides a process for preparing crab essence flavoring, which comprises steaming leftover bits and pieces of crab meat processing, cooling down and disintegrating, charging water, adjusting pH to 4.5-6.0, charging proteinase, stirring for enzymolysis, adjusting pH to 5.0-6.5, charging proteinase, stirring for enzymolysis, heating, filtering the residue, and allocating the filter liquor.

Description

technical field [0001] The invention relates to the technical field of aquatic organism processing, in particular to a method for preparing crab-flavored seasoning from residual meat of crab processing leftovers. Background technique [0002] Marine crustacean resources are very rich. According to the statistics of the FAO Fisheries Department of the World Food and Agriculture Organization, the total output of marine crustaceans in the world reached 5.107 million tons in 1996, of which crabs accounted for 23.88% of the total output. Crabs will also produce a lot of leftovers after processing, such as crab legs, crab back shells and so on. Crab processing scraps contain 12.97% of crab meat and 87.03% of crab shells. The residual meat in crab scraps is mainly calf meat, which contains 18.66% protein, 2.7% fat and 78.34% water. Nowadays, crab processing manufacturers generally air-dry the above-mentioned leftovers naturally to make feed or fertilizer, and part of them are tr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23J3/04A23J3/34A23L27/00
Inventor 曾庆孝张立彦龙佳林珣朱志伟
Owner SOUTH CHINA UNIV OF TECH
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