Preparation method of crab sauce

A crab paste and crab meat technology, applied in the field of food manufacturing, can solve the problems of long production cycle, extensive method and high salt content, and achieve the effects of short production cycle, unique flavor and complete fermentation

Inactive Publication Date: 2015-05-20
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production of crab sauce has a long history, but most of the production of crab sauce is the natural fermentation method of family workshops. There are many disadvantages in the preparation of crab sauce by traditional natural fermentation methods: backward technology, extensive methods, long production cycle, salty The quantity is high, so it is difficult to guarantee the quality and hygiene, it is not easy to store and export, and the prepared crab sauce has a single taste and is cold in nature, so it is not suitable for pregnant women and people with special constitutions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of crab sauce is carried out according to the following steps:

[0026] (1) Clean the crab, separate the crab shell from the crab meat, and remove the inedible parts of the crab gills, crab intestines, crab stomach and crab heart;

[0027] (2) Steam the crab shells for 10 minutes, and then place them in an oven at 50°C for drying. The dried crab shells are crushed with a grinder to a size of 75 mesh to obtain crab shell powder;

[0028] Crush the crab meat with a crusher, and then use a meat grinder twice to prepare a meat slurry. Mix the crab shell powder and the meat slurry evenly to obtain a crab meat mixture;

[0029] (3) Take 100 parts by mass of the crab meat mixture, add 1.2 parts by mass of alkaline protease, 1 part by mass of papain and 100 parts by mass of water, mix thoroughly and transfer to a stainless steel tank. After enzymatic hydrolysis in a constant temperature water bath at 45°C for 2 hours, Add 16 parts by mass of table salt, and then co...

Embodiment 2

[0037] A preparation method of crab sauce is carried out according to the following steps:

[0038] (1) Clean the crab, separate the crab shell from the crab meat, and remove the inedible parts of the crab gills, crab intestines, crab stomach and crab heart;

[0039] (2) Steam the crab shells for 12 minutes, then place them in an oven at 45°C for drying, pulverize the dried crab shells with a pulverizer, and pulverize with a particle size of 100 mesh to obtain crab shell powder;

[0040] Crush the crab meat with a crusher, and then use a meat grinder twice to prepare a meat slurry. Mix the crab shell powder and the meat slurry evenly to obtain a crab meat mixture;

[0041] (3) Take 100 parts by mass of crab meat mixture, add 1 part by mass of alkaline protease, 0.8 parts by mass of papain and 90 parts by mass of water, mix thoroughly and transfer to a stainless steel tank. After enzymatic hydrolysis in a constant temperature water bath at 40°C for 2.5 hours , Add 15 parts by mass of t...

Embodiment 3

[0049] A preparation method of crab sauce is carried out according to the following steps:

[0050] (1) Clean the crab, separate the crab shell from the crab meat, and remove the inedible parts of the crab gills, crab intestines, crab stomach and crab heart;

[0051] (2) Steam the crab shells for 15 minutes, and then place them in a 55°C oven for drying. The dried crab shells are crushed with a grinder to a size of 90 mesh to obtain crab shell powder;

[0052] Crush the crab meat with a crusher, and then use a meat grinder twice to prepare a meat slurry. Mix the crab shell powder and the meat slurry evenly to obtain a crab meat mixture;

[0053] (3) Take 100 parts by mass of crab meat mixture, add 1.5 parts by mass of alkaline protease, 0.5 parts by mass of papain and 120 parts by mass of water, mix thoroughly and transfer to a stainless steel tank. After enzymatic hydrolysis in a constant temperature water bath at 48°C for 3 hours, Add 18 parts by mass of table salt, and continue to ...

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PUM

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Abstract

The invention relates to a preparation method of crab sauce. The preparation method comprises the steps of separating a crab shell from crab meat; steaming, drying and smashing the crab shell; adding alkaline protease, papain and water in a crab meat mixture for enzymatic hydrolysis; mixing broad bean paste with aspergillus oryzae, potato starch and water, thereby obtaining a yeast material; culturing the yeast material at constant temperature; pounding black tea and ginger, and boiling with water to obtain black tea and ginger water; mixing the yeast material and a crab meat enzymolysis product, adding the black tea and ginger water and salt, and carrying out heat preservation fermentation; then adding paprika powder, mustard powder, caraway seed powder, white granulated sugar, peanut kernel powder and incense wood grass meal, and continuously carrying out fermentation; and filling, sealing and sterilizing. With the adoption of the preparation method, as the crab meat enzymolysis product and the bean yeast material are fermented in a mixed manner, the production period is short, the salt content is low, the fermentation is complete, and the flavor is unique.

Description

Technical field [0001] The invention relates to the field of food manufacturing, in particular to a method for preparing crab sauce. Background technique [0002] The production of crab sauce has a long history, but most of the current production of crab sauce is produced by natural fermentation in a family workshop. The traditional natural fermentation method for preparing crab sauce has many drawbacks: backward technology, extensive methods, long production cycles, and salt. The quantity is high, so the quality and hygiene are difficult to guarantee, and it is not easy to store and sell. The prepared crab sauce has a single taste and cold sex, which is not suitable for pregnant women and people with special physique. Summary of the invention [0003] The invention provides a method for preparing crab sauce, which has reasonable technology and short production period, and the prepared crab sauce is suitable for public consumption. [0004] The present invention adopts the followin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
CPCA23L5/13A23L17/40A23L27/60
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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