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
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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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