Method for producing sea-crab seasoner products material

A seasoning and sea crab technology, which is applied in the field of raw materials for sea crab seasoning products, can solve the problems of impure and natural flavor and low quality of seasonings, reduce allergens, have a wide range of uses, and maintain nutrients and unique flavors Effect

Inactive Publication Date: 2009-02-04
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no "sea crab" in the existing sea crab seasoning products, but the synthetic flavor of sea crabs is added, and some animal, vegetable protein and monosodium glutamate are added to improve the total nitrogen, amino nitrogen and freshness. The flavor of the seasoning is not pure and natural, and the quality is low

Method used

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  • Method for producing sea-crab seasoner products material
  • Method for producing sea-crab seasoner products material
  • Method for producing sea-crab seasoner products material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] As shown in table 1, a kind of method that utilizes protease to hydrolyze sea crab leftovers pulverized sample to produce sea crab seasoning product raw material (sea crab albumen liquid), concrete steps are as follows: (1) sea crabs leftovers are broken into pieces, adjust pH value is 5.0, temperature is 60°C, protease amount is 4000U / g, stirring enzymolysis for 4h; (2) Heating to inactivate the enzyme, using a mixed acid treatment of citric acid and malic acid (2:1) (as shown in Table 2) to treat the hydrolyzate After removing the fishy smell and filtering to remove the residue, the obtained hydrolyzate has no obvious bitter smell and allergenicity, but has obvious seafood smell, which is the enzymatic hydrolyzed protein solution of sea crab.

Embodiment 2

[0035] As shown in table 3, a kind of method that utilizes protease to hydrolyze sea crab leftover cooking concentrate to produce sea crab seasoning product raw material (sea crab albumen liquid), concrete steps are as follows: (1) sea crab leftover is processed into concentrate , adjust the pH value to 4.5, the temperature is 45°C, the amount of protease is 3000U / g, and the enzymolysis is stirred for 2 hours; (2) heating is used to inactivate the enzyme, and the hydrolyzate is deodorized by the mixed acid treatment of citric acid and malic acid (2:1), After filtering to remove the residue, the obtained hydrolyzate has no obvious bitter smell and allergenicity, but has obvious seafood smell, which is the enzymatic hydrolyzed protein solution of sea crab.

[0036] Step (1) The steps of processing the leftovers of sea crabs into a concentrated liquid are: washing the leftovers of sea crabs→cleaning→crushing→cooking→heating and concentrating the soup stock→obtaining a concentrated...

Embodiment 3

[0038] A method for producing sea crab seasoning product raw material (sea crab protein powder), which comprises the following steps: (1) smashing the sea crab leftovers, adjusting the pH value to 6.4, the temperature at 64°C, the amount of protease at 4000U / g, Stir enzymolysis for 4 hours; or use sea crabs to process and cook the concentrated solution of soup stock (i.e. crab juice), adjust the pH value to 6.4, temperature 60°C, protease amount 3500U / g, and stir enzymolysis for 2 hours; (2) Heat to inactivate the enzyme, Use the mixed acid treatment of citric acid and malic acid (2:1) to remove the fishy smell from the hydrolyzate, filter to remove the residue, the obtained hydrolyzate has no obvious bitter smell and allergenicity, and has obvious seafood smell, and is further concentrated at low temperature and sprayed Dried to make sea crab protein powder.

[0039] Two, the raw material component analysis of the sea crab seasoning product of the present invention.

[0040]...

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Abstract

The invention discloses a method for producing the raw materials of a seasoning product of sea crab; the method comprises the following steps: wastes of the sea crab are smashed; the sea crab is used for processing and cooking the concentrated solution of soup ingredient (namely, sea crab juice), heating is carried out to inactivate the enzyme, the process of mixed acid is used for carrying out deordorization, and filtering is carried out so as to remove the residue, etc. As the invention uses the hydrolyzation of papain to lead the protein in the waste of the sea crab to be decomposed furthest and the allergen to be removed, the fresh substances are released completely, while flavourzyme is adopted to carry out debittering process and inhibit the reproduction of microorganism in the process of enzymolysis; besides, as the invention uses weak acid process of citric acid and malic acid to carry out deodorization to the hydrolyzate or further uses low-temperature concentration and spray drying, the original nutrient ingredients and unique flavor of the product materials are maintained to the utmost degree and the property of the allergen is reduced.

Description

technical field [0001] The invention relates to a method for producing sea crab seasoning product raw materials, in particular to a production method for preparing sea crab seasoning product raw materials (enzymolyzed protein liquid and protein powder) by hydrolyzing sea crab leftovers with protease. Background technique [0002] The development and deep processing of marine biological protein resources is a research hotspot in the field of food science, and has recently become the focus of international attention. Countries around the world, especially some economically developed countries such as the United States, Japan, Canada, Australia, etc., invest a lot of money every year to develop marine biological protein. Resources, breakthroughs have been made in the development of functional proteins, bioactive peptides, monomers and compound amino acids using protein modification technology, and the extraction of marine low-value fish and shellfish biological protein resources...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/33A23L27/10A23L17/40
Inventor 刘光明苏文金曹敏杰
Owner JIMEI UNIV
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