Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for producing crab-flavored seasoning

A production method and technology for condiments, which are applied in the directions of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve problems such as unsatisfactory freshness and aroma, and achieve easy control, Simple production process and the effect of increasing nutrition

Inactive Publication Date: 2016-03-23
杨泽科
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The freshness and fragrance in the prior art are not ideal, and it is difficult to meet people's demand for continuous improvement of taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing crab-flavored seasoning
  • Method for producing crab-flavored seasoning
  • Method for producing crab-flavored seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Production steps:

[0023] ①. Clean and grind fresh crab legs;

[0024] ②. Keep the ground fresh crab in step ① in an enzymolysis tank with a temperature of 65°C and a pH value of 5 for 4 hours, then filter, and vacuum concentrate to 0.8 at a temperature of 50°C and a negative pressure of 0.085Mpa. μg / m 3 ~1.0μg / m 3 , put it in the refrigerator for later use;

[0025] 3. After various spices (the present embodiment is cassia bark, Chinese prickly ash and coriander powder, other spices such as cinnamon powder, garlic powder, star anise) are ground, place in the supercritical extractor of prior art 5L, temperature is 85°C, the pressure of the extracted carbon dioxide is 15.5Mpa, the flow rate is 2.5L / min, extract for 1 hour, and recover the carbon dioxide from the extract to obtain the spice extract;

[0026] 4. Configure other auxiliary materials, each raw material is allocated according to the following weight percentages (%):

[0027]

[0028] ⑤. The fresh crab...

Embodiment 2

[0033] Production steps:

[0034] ①. Clean and grind fresh crab legs;

[0035] ②. Keep the ground fresh crab in step ① in an enzymolysis tank with a temperature of 70°C and a pH value of 5.5 for 3 hours, then filter, and vacuum concentrate to 0.8 at a temperature of 55°C and a negative pressure of 0.085Mpa. μg / m 3 ~1.0μg / m 3 , put it in the refrigerator for later use;

[0036] 3. After various spices (the present embodiment is cassia bark, Chinese prickly ash and coriander powder, other spices such as cinnamon powder, garlic powder, star anise) are ground, place in the supercritical extractor of prior art 5L, temperature is 80°C, the pressure of the extracted carbon dioxide is 15.5Mpa, the flow rate is 2.5L / min, the extraction is for 2 hours, and the carbon dioxide is recovered from the extract to obtain the spice extract;

[0037] ④, configure other auxiliary materials, each raw material is allocated according to the following weight percentage:

[0038]

[0039] ⑤. T...

Embodiment 3

[0044] Production steps:

[0045] ①. Clean and grind fresh crab legs;

[0046] ②. Keep the ground fresh crab in step ① in an enzymolysis tank with a temperature of 80°C and a pH value of 6 for 2 hours, then filter, and vacuum concentrate to 0.8 at a temperature of 60°C and a negative pressure of 0.085Mpa. μg / m 3 ~1.0μg / m 3 , put it in the refrigerator for later use;

[0047] 3. After various spices (the present embodiment is cassia bark, Chinese prickly ash and coriander powder, other spices such as cinnamon powder, garlic powder, star anise) are ground, place in the supercritical extractor of prior art 5L, temperature is 78°C, the pressure of the extracted carbon dioxide is 15.5Mpa, the flow rate is 2.5L / min, the extraction is 3 hours, and the carbon dioxide is recovered from the extract to obtain the spice extract;

[0048] ④, configure other auxiliary materials, each raw material is allocated according to the following weight percentage:

[0049]

[0050] ⑤. The fre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for producing a crab-flavored seasoning. The method comprises the following steps: fresh crab legs are cleaned and crushed, enzymatic hydrolysis is carried out to the crushed fresh crab legs, the obtained material is filtered and concentrated under vacuum, is extracted and blended, and then the product are dried and packaged. The crab-flavored seasoning can be taken as a new generation composite seasoning, can substitute monosodium glutamate and chicken extract, and has the advantages that mouthfeel is delicious, local flavor is unique, nutrition value is high, degree of umami and aroma is high, production process is simple, and control is easy; used equipment in the invention is conventional equipment, and equipment cost is low.

Description

Technical field: [0001] The invention belongs to food condiments, in particular to a crab-flavored condiment. Background technique: [0002] With the improvement of people's living standards, the first generation of umami-increasing agent - monosodium glutamate, can no longer meet people's requirements for umami taste, and too much monosodium glutamate will make the dishes have a bitter taste and dry mouth after eating. The chicken essence that appeared later met people's requirements for complex delicious taste, but seasoning experts from all over the world agreed that modern consumers, who are demanding a higher quality of life, have continuously improved taste requirements and need higher freshness. Rich nutrition. [0003] Crab has been favored by people for a long time because of its tender meat, delicious taste, rich nutrition, and its characteristics of low fat, low calorie, low sugar and high protein. The freshness and fragrance in the prior art are not ideal, and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/26
CPCA23V2002/00A23V2200/14A23V2200/16A23V2250/21
Inventor 杨泽科
Owner 杨泽科