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Sea crab flavor essence and preparation method thereof

A flavor and sea crab technology, applied in food preparation, application, food science, etc., can solve problems such as waste, and achieve the effect of strong taste, obvious characteristics, and natural and harmonious aroma

Inactive Publication Date: 2014-08-13
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention provides a kind of crab flavor essence with high added value produced by small miscellaneous fish. Small miscellaneous fish is rich in protein, but because of its unique taste, it is not liked by people, causing a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of sea crab flavor essence, comprising the steps of:

[0017] Weigh 150 grams of small miscellaneous fish, 300 grams of water, place in a 500mL three-neck bottle for enzymolysis at 200RPM, enzymolysis temperature 52°C, enzymolysis time 4h, pH 6.0, and enzyme dosage 0.8%, to obtain small miscellaneous fish Fish enzymatic hydrolyzate; the enzyme used for enzymolysis is compound flavor protease;

[0018] In the reaction kettle, add small miscellaneous fish enzymatic solution: 50g, glycine 2g, taurine 0.6g, arginine 0.8g, L-alanine 0.8g, L-cysteine ​​0.2g, glucose 4g, Xylose 1g, yeast powder 2g, I+G 0.3g, salt 8g, react at a temperature of 115°C for 90min; after the reaction, cool down to 50°C, pass through a 20-mesh vibrating sieve to obtain a sea crab flavor essence.

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PUM

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Abstract

The invention relates to a sea crab flavor essence and a preparation method thereof. The sea crab flavor essence is prepared by the method comprising the following steps: sequentially adding 50g of small fish enzymatic hydrolysate, 2g of glycine, 0.6g of taurine, 0.8g of arginine, 0.8g of L-alanine, 0.2g of L-cysteine, 4g of glucose, 1g of xylose, 2g of yeast powder, 0.3g of I+G and 8g of salt into a reaction kettle, and reacting for 90min at the temperature of 115 DEG C; cooling to 50 DEG C after the reaction, sieving with a 20-mesh vibrating sieve and discharging to obtain the sea crab flavor essence. The prepared essence has thick sea crab flavor, and is natural and harmonious in flavor, obvious in feature and thick in mouthfeel.

Description

technical field [0001] The invention relates to an essence and a preparation method thereof, in particular to a sea crab flavor essence and a preparation method thereof. Background technique [0002] People regard food as the first priority, and food takes taste as the first priority. With the continuous development of social economy and the gradual improvement of people's living standards, people continue to change their diet concepts. There have been qualitative changes, and in people's daily diet, more and more seafood products are favored by people. [0003] The unique flavor of sea crab has always been loved by people, but the price is relatively high. The invention provides a crab-flavor essence with high added value produced by using small miscellaneous fish. The small miscellaneous fish is rich in protein, but is not liked by people due to its unique taste, causing a lot of waste. The present invention provides a way to solve these problems. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L27/21
CPCA23L27/215
Inventor 苗家芹
Owner 天津市春升清真食品有限公司
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