Reaction-type crab-flavor essence and preparation method thereof

A reactive, crab-flavored technology, applied in the field of food materials, can solve the problems of weak crab flavor and high cost, and achieve the effects of attractive fragrance, simple production process and cost reduction.

Inactive Publication Date: 2011-06-15
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a special flavor favored by consumers, there are relatively few studies on crab-flavored heat-responsive flavors. At the same time, most of the existing crab-flavored flavors use crab meat as raw materials, which are expensive and have a weak crab flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Clean the crab legs and other crab scraps, weigh 1 kg and put it in a 60℃ water bath for 30 minutes. The treated raw materials were crushed, 5g alkaline protease and 1kg water were added for stirring, the pH was adjusted to 8, the temperature was raised to 60°C, and the temperature was kept for 3 hours for enzymatic hydrolysis. After the enzymolysis is completed, the enzymolysis solution is heated to 95° C. for 10 min to inactivate the enzyme, and then filtered after cooling to room temperature. The filtrate is the crabmeat enzymolysis solution. The crabmeat enzymatic hydrolysate is concentrated under reduced pressure, so that the concentration of the solids in the concentrated crabmeat enzymatic hydrolysate is 50% by weight, and is ready for use.

[0027] Add 700g of concentrated crabmeat enzymatic hydrolysate, 50g of hydrolyzed vegetable protein solution, 50g of yeast extract, 50g of glucose, 20g of xylose, and VB into the reactor. 1 5g, 10g of glycine, 15g of alanine, 7...

Embodiment 2

[0029] Clean the crab legs and other crab scraps, weigh 1 kg and put it in a 60℃ water bath for 60 minutes. The treated raw materials were crushed, 8g alkaline protease and 0.5kg water were added for stirring, the pH was adjusted to 8, the temperature was raised to 60°C, and the temperature was kept for 4 hours for enzymatic hydrolysis. After the enzymolysis is completed, the enzymolysis solution is heated to 95° C. for 10 min to inactivate the enzyme, and then filtered after cooling to room temperature. The filtrate is the crabmeat enzymolysis solution. The crabmeat enzymatic hydrolysate is concentrated under reduced pressure, so that the concentration of solids in the concentrated crabmeat enzymatic hydrolysate is 60% by weight, and is ready for use.

[0030] Add 600g of concentrated crabmeat enzymatic hydrolysate, 150g of hydrolyzed vegetable protein solution, 60g of yeast extract, 40g of glucose, 15g of xylose, and VB into the reactor. 1 5g, 10g of glycine, 15g of alanine, 12...

Embodiment 3

[0032] Clean the crab legs and other crab scraps, weigh 1 kg and put it in a 60℃ water bath for 60 minutes. The processed raw materials were crushed, 10g alkaline protease and 1.5kg water were added for stirring, the pH was adjusted to 8, the temperature was raised to 60°C, and the temperature was kept for 2h for enzymatic hydrolysis. After the enzymolysis is completed, the enzymolysis solution is heated to 95° C. for 10 min to inactivate the enzyme, and then filtered after cooling to room temperature. The filtrate is the crabmeat enzymolysis solution. The crabmeat enzymatic hydrolysate is concentrated under reduced pressure, so that the concentration of solids in the concentrated crabmeat enzymatic hydrolysate is 45% by weight, and is ready for use.

[0033] Add 670g of concentrated crabmeat enzymatic hydrolysate, 50g of hydrolyzed vegetable protein solution, 100g of yeast extract, 40g of glucose, 10g of xylose, and VB into the reactor. 1 10g, 15g of glycine, 10g of alanine, 12g...

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PUM

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Abstract

The invention provides a reaction-type crab-flavor essence and a preparation method thereof. The preparation method comprises the following steps: taking the leftovers, such as crab legs and crab pincers and the like as raw materials; carrying out pretreatment and enzymolysis, combining other ingredients and adopting a corresponding preparation process to prepare into the crab-flavor essence. The obtained crab-taste essence has aromatic crab flavor, fresh mouthfeel and high truth degree, reduces the cost, and solves the problems of wasting and polluting the proteins of the crab leftovers.

Description

Technical field [0001] The invention belongs to the field of foodstuffs, and particularly relates to a reactive crab flavor essence and a preparation method thereof. Background technique [0002] my country is located in the subtropical and temperate zone, and the temperature is suitable, which is conducive to the growth and reproduction of crabs. Therefore, crabs have become a major aquatic resource in my country, with large yields, good quality, and high edible and economic value. my country's crab processing industry is dominated by frozen processing. For example, crabs can be processed into crab pieces, crab steaks, crab feet, crab claws, crab shells, boiled crab meat, canned crab meat and other varieties for export. In the past two years, the city has caught up to 100,000 tons of low-value crabs every year. At present, except for some small crabs that are sold fresh as family soup, most of them are used as fish meal or breeding feed, resulting in a lot of waste of protein r...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/33A23L27/20A23L17/40
Inventor 戴永鑫李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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