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A kind of crab meat flavor and preparation method thereof
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A flavoring material and crab meat technology, which is applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve problems affecting the taste of crab meat and crab-flavored products, and achieve low cost and easy factory production , The effect of overcoming technical barriers
Inactive Publication Date: 2015-10-14
SHANGHAI OCEAN UNIV
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[0003] The original taste of crab meat itself is umami and sweet. Excessive addition of seasoning or other additives will affect the original taste of crab meat, thereby affecting the taste of crab-flavored products using this flavoring.
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Embodiment 1
[0016] Example 1 Preparation of Crabmeat Water Extract
[0017] Take 10g of freshwater crab (such as Chinese mitten crab) crab meat, add about 30g of deionized water, homogenize for 0.5min, and repeat 5 times. Then in a vacuum refrigerated centrifuge, centrifuge at 4°C for 5 minutes, and the supernatant is the crab meat aqueous extract.
Embodiment 2
[0018] Embodiment 2 Chromatographic separation of water extract
[0019] Chromatography device: consists of peristaltic pump, ultraviolet detector, chromatography column (40cm×1cm), filler (Sephadex G-25, the volume after water activation is 40mL), chromatography eluent (deionized water ), the collector, and the operating temperature is 4°C.
[0020] Take 1 mL of the crab meat water extract prepared in Example 1 and add it to the chromatography column, start the peristaltic pump, the eluent flow rate is 1 mL / min, the collector speed is 3 minutes / tube, and the elution time is 2.5 hours. After the eluate passes through the ultraviolet detector, the electric signal is displayed on the printing paper, and the detection wavelength is 220nm.
[0021] According to the strength of the electrical signal, there are three ultraviolet absorption peaks, such as figure 1 shown.
Embodiment 3
[0022] Example 3 Freeze-drying
[0023] Collect the chromatographic elution fractions from the 21st to 42nd minutes, the 42nd to 72nd minutes, and the 81st to 132nd minutes in Example 2 respectively, and after freeze-drying, three components F-i, F-ii and F-iii are obtained . The recovery rate of F-i was 59%, and that of F-ii was 33%.
[0024] The freeze-drying condition is -40°C, and the time is 24 hours / 10mL sample.
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Abstract
The invention relates to the field of processing of aquatic products and production of foods and discloses a crab meat flavor condiment with fishy smell of the crab meat removed and a preparation method of the crab meat flavor condiment. Sephadex is subjected to filtration chromatography at the low temperature and eluted with water, the eluent produced at the 42th-72th minutes is collected, concentrated and dried to obtain the crab meat flavor condiment, a component with the fishy smell is removed, and a special delicate and sweet chromatographic component of the crab meat is obtained, so that a natural nutritional crab flavor additive not harmfully processed is provided for a high-quality crab flavor product.
Description
technical field [0001] The invention relates to the field of aquatic product processing and the field of food, in particular to a method for preparing a flavoring material for crab meat and removing the fishy smell of crab meat therein. Background technique [0002] Crab is an indispensable aquatic product in people's daily life, and crab-flavored products occupy a large market share in the market. However, when eating crab and crab-flavored products, it is inevitable to be troubled by the smell of crab. Usually, wine, ginger and other seasonings or other additives are added to the crab meat extract or flavoring to remove or cover up the fishy smell. [0003] The original taste of crab meat itself is umami and sweet, excessive addition of seasoning or other additives will affect the original taste of crab meat, thereby affecting the taste of crab-flavored products using this flavor material. [0004] In the preparation process of crab meat extract or crab meat flavoring, it...
Claims
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