Preparation method of reactive crab-taste essence

A reactive, crab-flavored technology, applied in the field of food materials, can solve problems such as high cost and weak crab flavor, and achieve the effects of simple production process, attractive aroma, and improved hydrolysis effect

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

[0025] Clean crab scraps such as crab legs, weigh 1 kg and put it in a 60°C water bath for 30 minutes to keep warm. Crumble the treated raw materials, add 5g of alkaline protease and 1kg of water for stirring, adjust the pH value to 8, raise the temperature to 60°C, and keep it warm for 3 hours to carry out enzymolysis. After the enzymatic hydrolysis, heat the enzymatic hydrolyzate to 95°C and keep it warm for 10 minutes to inactivate the enzyme. After cooling down to room temperature, filter it. The filtrate is the crabmeat enzymatic hydrolyzate. The crabmeat enzymolyzate is concentrated under reduced pressure, so that the concentration of solids in the concentrated crabmeat enzymolyzate is 50% by weight, and is set aside.

[0026] Add 700g of concentrated crabmeat enzymatic solution, 50g of hydrolyzed vegetable protein solution, 50g of yeast extract, 50g of glucose, 20g of xylose, and VB into the reaction kettle in sequence. 1 5g, glycine 10g, alanine 15g, arginine 7g, glut...

Embodiment 2

[0028] Clean crab scraps such as crab legs, weigh 1 kg and put it in a 60°C water bath for 60 minutes to keep warm. Crumble the treated raw materials, add 8g of alkaline protease and 0.5kg of water for stirring, adjust the pH value to 8, raise the temperature to 60°C, and keep it warm for 4h to carry out enzymolysis. After the enzymatic hydrolysis, heat the enzymatic hydrolyzate to 95°C and keep it warm for 10 minutes to inactivate the enzyme. After cooling down to room temperature, filter it. The filtrate is the crabmeat enzymatic hydrolyzate. The crabmeat enzymolyzate is concentrated under reduced pressure, so that the concentration of solids in the concentrated crabmeat enzymolyzate is 60% by weight, and it is set aside.

[0029] Add 600g of concentrated crabmeat enzymatic solution, 150g of hydrolyzed vegetable protein solution, 60g of yeast extract, 40g of glucose, 15g of xylose, and VB into the reaction kettle in sequence. 1 5g, glycine 10g, alanine 15g, arginine 12g, gl...

Embodiment 3

[0031] Clean crab scraps such as crab legs, weigh 1 kg and put it in a 60°C water bath for 60 minutes to keep warm. Crumble the treated raw materials, add 10g of alkaline protease and 1.5kg of water for stirring, adjust the pH value to 8, raise the temperature to 60°C, and keep it warm for 2 hours to carry out enzymolysis. After the enzymatic hydrolysis, heat the enzymatic hydrolyzate to 95°C and keep it warm for 10 minutes to inactivate the enzyme. After cooling down to room temperature, filter it. The filtrate is the crabmeat enzymatic hydrolyzate. Concentrating the crabmeat enzymolyzate under reduced pressure, so that the concentration of solids in the concentrated crabmeat enzymolyzate is 45% by weight, and set aside.

[0032] Add 670g of concentrated crabmeat enzymatic solution, 50g of hydrolyzed vegetable protein solution, 100g of yeast extract, 40g of glucose, 10g of xylose, and VB into the reaction kettle in sequence. 1 10g, glycine 15g, alanine 10g, arginine 12g, glu...

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PUM

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Abstract

The invention provides a preparation method of a reactive crab-taste essence, which is characterized by comprising the following steps of: carrying out pretreatment and enzymolysis on leftovers comprising crab legs, crab claws and the like, then compounding leftovers with other auxiliary materials and adopting corresponding preparation processes to prepare the crab-taste essence. The obtained essence has the advantages of thick crab taste, delicious taste and high reality, simultaneously reduces cost and solves the problems of protein waste and pollution of crab leftovers.

Description

technical field [0001] The invention belongs to the field of food materials, in particular to a preparation method of reactive crab flavor essence. Background technique [0002] my country is located in the subtropical zone 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 output, good quality, high edible value and economic value. my country's crab processing industry is mainly frozen. For example, crabs can be processed into crab cubes, crab steaks, crab leg meat, crab claws, crab shells, boiled crab meat, canned crab meat and other varieties for export. In the past two years, our city has caught as many as 100,000 tons of low-value crabs every year. At present, these small miscellaneous crabs are mostly used as fish meal or breeding feed, except for some freshly sold as household soup, resulting in a large waste of protein resource...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 戴永鑫李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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