Natural crab ovary sauce and preparation method thereof

A natural and egg technology, applied in the field of food, can solve the problems of solid precipitation, oil stratification, and dishes are not easily dissolved, and achieve the effect of stable state and color coordination.

Inactive Publication Date: 2007-11-28
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When making sauces with natural sea shrimp, shellfish and crab roe as main raw materials, problems of oil stratification and solid precipitation are prone to occur, so there is no such product on the market at present
At present, there is only crab yellow sauce on the market, which is made from fish roe as the main raw material, using edible monomer spice compounds and a large amount of monosodium glutamate and seafood ingredients. Compared with crab roe, there is a big gap, and it is not easy to dissolve when used in cooking dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 100g of eggs and cook them at a temperature of 100°C for 10 minutes; cool to below 40°C, mince them, stir them evenly, and obtain auxiliary material 1. Take 200g of shrimp and cook them at 100°C for 10 minutes; cool down to below 40°C, mince them, stir them evenly, and obtain auxiliary material 2. Take 300g of water and heat it to 60°C, add 30g of modified starch into the hot water, stir well to dissolve, and set aside.

[0021] Mix auxiliary material 1 and auxiliary material 2 with 30 g of tomato paste, stir evenly, and pass through a 40-mesh sieve to obtain auxiliary material 3. Add 10g crab roe base, 50g green onion powder, 110g monosodium glutamate, 0.1g capsanthin to auxiliary material 3, and add modified starch dissolved in water. Pass the above materials through a colloid mill to make a fine sauce state, then add 1g of xanthan gum, mix thoroughly, and then pass through a homogenizer with a pressure of 20Mpa, so that the liquid, solid and water-oil immiscibl...

Embodiment 2

[0024] Take 350g of duck eggs and cook them at a temperature of 110°C for 35 minutes; cool to below 40°C, mince them, and stir them evenly to obtain auxiliary material 1. Cook 125g crabs at a temperature of 110°C and keep warm for 20 minutes; cool to below 40°C, mince, stir evenly, and obtain auxiliary material 2. Take 500g of water and heat it to 65°C, add 50g of modified starch into the hot water, stir well to dissolve, and set aside.

[0025] Mix auxiliary material 1 and auxiliary material 2 with 110 g of tomato paste, stir evenly, and pass through a 40-mesh sieve to obtain auxiliary material 3. Add 50g crab roe base, 200g salt, 200g sodium succinate, 15g monascus red pigment to auxiliary material 3, and add the modified starch dissolved in water. Put the above materials through a colloid mill to make a fine sauce state, then add 10g of guar gum, mix thoroughly, and then pass through a homogenizer with a pressure of 30Mpa to make the liquid, solid and water-oil insoluble s...

Embodiment 3

[0028] Take 600g goose eggs and cook them at a temperature of 120°C for 60 minutes. After cooling to below 40°C, mince and stir evenly to obtain auxiliary material 1. Cook 50g of shellfish at a temperature of 120°C and keep it warm for 30 minutes; cool to below 40°C, mince, stir evenly, and obtain auxiliary material 2. Take 100g of water and heat it to 70°C, add 10g of modified starch into the hot water, stir well to dissolve, and set aside.

[0029] Mix auxiliary material 1 and auxiliary material 2 with 200 g of tomato paste, stir evenly, and pass through a 40-mesh sieve to obtain auxiliary material 3. Add 30g crab roe base, 125g white pepper powder, 30g guanylic acid, 30g capsanthin to auxiliary material 3, and add water-dissolved modified starch. Pass the above materials through a colloid mill to make a fine sauce state, then add 5.5g of gelatin, mix thoroughly, and then pass through a homogenizer with a pressure of 40Mpa, so that the liquid, solid and water-oil immiscibl...

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PUM

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Abstract

The present invention discloses one kind of natural crab cream sauce and its preparation process. The natural crab cream sauce is prepared with egg 10-60 wt%, sea food material 5-20 wt%, tomato sauce 3-20 wt%, crab cream as scent base 1-5 wt%, odorant 3-20 wt%, seasoning 5-20 wt%, modified starch 1-5 wt%, thickener 0.1-1 wt%, food color 0.01-3 wt%, and water 10-50 wt%. Its preparation process includes the following steps: 1. cooking egg at 100-120 deg.c, cooling and grinding to obtain supplementary material I; 2. cooking sea food material at 100-120 deg.c, cooling and grinding to obtain supplementary material II; 3. mixing the supplementary material I, the supplementary material II and tomato sauce, 40 mesh sieving, adding the other materials and homogenizing at 20-40 MPa; and 5. packing and radiation sterilizing.

Description

technical field [0001] The invention relates to a paste seasoning and a preparation method thereof, in particular to a natural crab roe sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] When preparing sauces with natural sea shrimp, shellfish and crab roe as main raw materials, problems of oil stratification and solid precipitation are prone to occur, so there are no such products on the market at present. At present, there is only crab yellow sauce on the market, which is made of fish roe as the main raw material, using edible monomer spice compounds and a large amount of monosodium glutamate and seafood ingredients. Compared with crab roe, there is a big gap, and it is not easy to dissolve when used in cooking dishes. Contents of the invention [0003] The present invention aims at the above-mentioned deficiencies, and provides a natural crab roe sauce and a preparation method thereof in combination with the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/231A23L27/60A23L27/26
Inventor 崔玉江邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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