Method for preparing natural crab meat flavor essence

A meat flavor, crab meat technology, applied in food preparation, application, food science and other directions, can solve problems such as affecting customer use, losing market, and low intensity

Inactive Publication Date: 2010-02-10
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meat flavor products obtained after the Maillard reaction have a realistic flavor a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 100 parts of concentrated crabmeat hydrolyzate, 2.5 parts of glucose, 0.5 part of D-xylose, 2 parts of glycine, 3 parts of DL-alanine, and 3 parts of L-cysteine ​​were successively added into the reaction kettle. 1 part amino acid, VB 1 0.5 parts of VC, 1 part of VC, 10 parts of refined rapeseed oil, 0.6 parts of onion puree, 0.7 parts of ginger puree, and 12 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain the crabmeat-flavored essence.

Embodiment 2

[0036] Add 120 parts of concentrated crabmeat hydrolyzate, 3.5 parts of glucose, 0.5 part of D-xylose, 4 parts of glycine, 1 part of DL-alanine, and 1 part of L-cysteine ​​into the reaction kettle successively. 1 part amino acid, VB 1 0.5 parts of VC, 1 part of VC, 11.7 parts of refined rapeseed oil, 0.7 parts of pureed green onion, 0.8 parts of pureed ginger, and 14 parts of table salt. Stir for 30 minutes and heat up. The reaction temperature is controlled at 116-117° C., and the reaction time is 1.5 hours. After the reaction, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain the crabmeat-flavored essence.

Embodiment 3

[0038] In the reactor, add 70 parts of concentrated crab meat hydrolyzate with a concentration of 30% by weight of solids, 1.5 parts of glucose, 0.5 part of D-xylose, 5 parts of glycine, 1 part of DL-alanine, and 1 part of L-cysteine. Amino acid 4 parts, VB 1 0.7 parts of VC, 2 parts of VC, 20 parts of refined rapeseed oil, 2 parts of pureed green onion, 2 parts of pureed ginger, and 20 parts of table salt. Stir for 10 minutes and heat up. The reaction temperature is controlled at 95-97° C., and the reaction time is 4 hours. After the reaction is finished, cool down to 40°C, pass through a 40-mesh vibrating sieve and discharge to obtain the crabmeat-flavored essence.

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PUM

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Abstract

The invention relates to a method for preparing natural crab meat flavor essence, which is characterized by comprising the following steps: mixing and stirring 70-120 parts of concentrated crab meat hydrolyzed liquid, 1-10 parts of reducing sugar, 5-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger paste and5-20 parts of table salt for 10-30 minutes and then heating; carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 0.5-4 hours; after the reaction is finished, cooling to 40-60 DEG C, screening by a vibrating screen in 40 meshes and discharging to obtain the meat flavor essence, wherein the concentration in percentage by weight of solid matters in the concentrated crab meat hydrolyzed liquid is from 30 percent to 80 percent.

Description

technical field [0001] The invention belongs to the field of preparation of natural meat flavor essence, in particular to a method for preparing natural meat flavor essence by using concentrated crab meat hydrolyzate. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and crab essence, etc. It has developed rapidly since the 1990s. The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reaction kettle in a certain proportion to carry out the Maillard reaction (reaction between amino acids and reducing sugars), and then spray Dry to obtain the reaction fragrance. The second step is to add various natural and (or) natural equivalent spices and solvents (such as: ethanol, propylene glycol, salad oil, etc.) into the batching tank in a certain proportion and mix them evenly to obtain the blended spices....

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/231A23L27/00
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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