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A kind of crab roe powder and preparation method thereof

A technology for crab roe powder and egg yolk powder, which is applied to the field of crab roe powder and its preparation, can solve the problems that the characteristic flavor cannot be well preserved, the product shelf life is short and the like, and achieves easy digestion and absorption, good flavor and mellow meat flavor. Effect

Active Publication Date: 2017-05-03
湖北华栋食品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Disclosed a kind of crab roe powder as Chinese patent application CN 101455419A, it comprises wet crab roe, wet crab mince, edible vegetable oil, ginger powder, onion powder and salt, each raw material is mixed and fried to make this crab roe powder, although this patent is very Good use of raw materials, but the shelf life of the product obtained by this preparation method is short, and the characteristic flavor is not well preserved

Method used

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  • A kind of crab roe powder and preparation method thereof

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Embodiment 1

[0031] Embodiment 1, crab roe powder of the present invention and preparation thereof

[0032] The formula of crab roe powder: by weight percentage, it is composed of the following components: crab meat extract 26.3%, egg yolk powder 3%, crab meat essence 0.1%, soy sauce powder 4%, ginger powder 0.5%, garlic powder 1%, paste Essence 6.5%, chili oil 0.3%, salt powder 6%, sugar powder 13%, glucose powder 12%, compound sweetener 0.2%, monosodium glutamate powder 12%, nucleotide disodium 0.5%, disodium succinate 0.3% , yeast extract 3%, hydrolyzed vegetable protein 11%, curcumin 0.1% and silicon dioxide 0.2%.

[0033] The preparation method of described crabmeat extract is specifically the following steps:

[0034] A1. Wash the fresh sea crabs, remove their shells, cook for 12 minutes, peel off the crab meat, and beat to obtain crab meat pulp;

[0035] A2. Add 0.3% papain and 0.2% compound flavor protease to the crab meat pulp obtained in A1, adjust the pH value to 8.0, enzymoly...

Embodiment 2

[0041] Embodiment 2, crab roe powder of the present invention and preparation thereof

[0042] The formula of crab roe powder: by weight percentage, it is composed of the following components: 22% crab meat extract, 5% egg yolk powder, 0.1% crab meat essence, 2% soy sauce powder, 0.7% ginger powder, 3% garlic powder, paste Essence 8%, chili oil 0.1%, salt powder 4%, sweetener 25%, freshness enhancer 29.7%, curcumin 0.3%, silicon dioxide 0.1%.

[0043] The preparation method of described crabmeat extract is specifically the following steps:

[0044] A1. Wash the fresh sea crabs, remove their shells, cook for 15 minutes, peel off the crab meat, and beat to obtain crab meat pulp;

[0045] A2. Add 0.5% papain and 0.1% compound flavor protease to the crab meat pulp obtained in A1, adjust the pH value to 7.5, enzymolyze at 55°C for 5 hours, and then raise the temperature to 90°C for enzyme inactivation treatment , to obtain the enzymatic solution;

[0046] A3. Add 12% salt and 12% ...

Embodiment 3

[0050] Embodiment 3, crab roe powder of the present invention and preparation thereof

[0051] The formula of crab roe powder: by weight percentage, it is composed of the following components: crab meat extract 27%, egg yolk powder 1%, crab meat essence 0.3%, soy sauce powder 5.7%, ginger powder 0.3%, garlic powder 0.2%, paste Essence 5.5%, chili oil 0.5%, salt powder 8%, sweetener 29%, freshness enhancer 22%, curcumin 0.1%, silicon dioxide 0.4%.

[0052] The preparation method of described crabmeat extract is specifically the following steps:

[0053] A1. Wash the fresh sea crabs, remove their shells, cook for 10 minutes, peel off the crab meat, and beat to obtain crab meat pulp;

[0054] A2. Add 0.2% papain and 0.3% compound flavor protease to the crab meat pulp obtained in A1, adjust the pH value to 8.5, enzymolyze at 65°C for 3 hours, and then raise the temperature to 90°C for enzyme inactivation treatment , to obtain the enzymatic solution;

[0055] A3. Add 8% salt and...

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Abstract

The invention discloses crab cream powder and a preparation method thereof. The crab cream powder disclosed by the invention comprises the following components in percentage by weight: 22-30% of crab meat extracts, 1-5% of egg yolk powder, 0.1-0.3% of crab meat essence, 2-6% of soy sauce powder, 0.3-0.7% of ginger powder, 0.2-3% of garlic powder, 5.5-9.5% of dextrin, 0.1-0.5% of chili oil, 4-8% of dust salt, 25-29% of a sweetening agent, 22-30% of a freshening agent, 0.1-0.3% of curcumin and 0.1-0.4% of an anticaking agent. The crab cream powder disclosed by the invention has the taste and the fragrance of natural crab meat and natural crab cream and is heavy in meat flavor, delicious in taste, safe, healthy, rich in nutrition, long in quality guarantee period and convenient to use.

Description

technical field [0001] The invention relates to the field of food flavoring agents and processing techniques thereof, in particular to crab roe powder and a preparation method thereof. Background technique [0002] Crab meat is delicious, nutritious, contains a lot of protein and fat, more calcium, phosphorus, iron, vitamins and other substances. Every 500 grams of crab contains 49.6 grams of protein, 9.3 grams of fat, 27.2 grams of carbohydrates, 1.088 mg of phosphorus, 33.6 mg of iron, and an appropriate amount of vitamin A. It is both a tonic and a delicacy. It is very popular and is often the main course of wedding banquets. However, due to the limitation of growing season and life span, fresh and alive crabs are difficult to preserve for a long time or put on the market continuously. At the same time, the cooking and eating of crabs are quite troublesome. Therefore, in order to weaken the seasonality of eating crabs, people have developed frozen crabs, Drunken crabs, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/14A23L27/20A23L27/26A23L27/30A23L33/00A23L33/10A23L29/00
Inventor 王延平陈锦国孙寒潮
Owner 湖北华栋食品生物科技有限公司
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