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Preparation method of Chinese mitten crab flavored jelly and products thereof

A hairy crab and flavor technology, applied in the direction of food science, etc., can solve the problems of increased consumption of seafood, lower product sensory quality, unfavorable market promotion, etc., and achieve the effect of improving product shelf life, improving shelf life, and unique taste and flavor

Inactive Publication Date: 2016-06-15
叶芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, this seafood jelly also has a special flavor that is not available when eating jelly or seafood alone, and it also increases the consumption mode of seafood. The temperature of seafood components is lowered and its fatty acid substances are easily deteriorated after long-term storage, resulting in sensory quality of the product. Reduced, not conducive to marketing

Method used

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  • Preparation method of Chinese mitten crab flavored jelly and products thereof
  • Preparation method of Chinese mitten crab flavored jelly and products thereof
  • Preparation method of Chinese mitten crab flavored jelly and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of hairy crab flavor jelly, comprising the following steps:

[0037] Step 1: Prepare the hairy crab paste slurry:

[0038] Fresh hairy crabs are steamed and then the crab paste is taken; the hairy crab crab paste is mixed with distilled water 8 times the weight of the hairy crab paste and beaten to obtain the hairy crab paste slurry;

[0039] Step Two: Prepare the Tomato Slurry:

[0040] Wash and remove impurities from the fresh tomatoes, blanching and peeling, and cut the tomatoes into pieces; add hot water 3 times the weight of the tomato pieces to the tomato pieces for beating; stir and heat the tomato beating solution in a water bath at 80°C for 20 minutes, then filter to remove insoluble matter to obtain tomato pulp;

[0041] The third step: compounding and seasoning:

[0042] The hairy crab slurry and the tomato slurry are mixed according to a weight ratio of 3:1, and 0.3% by mass of carrageenan is added to the mixed slurry.

Embodiment 2

[0044] Step 1: Prepare the hairy crab paste slurry:

[0045] Fresh hairy crabs are steamed and then the crab paste is taken; the hairy crab crab paste is mixed with distilled water 10 times the weight of the hairy crab paste and beaten to obtain the hairy crab paste slurry;

[0046] Step Two: Prepare the Tomato Slurry:

[0047] Wash and remove impurities from fresh tomatoes, scald and peel them, and cut the tomatoes into pieces; add hot water 6 times the weight of the tomato pieces to the tomato pieces for beating; stir and heat the tomato beating solution in a water bath at 90°C for 30 minutes, then filter to remove insoluble matter to obtain tomato pulp;

[0048] The third step: compounding and seasoning:

[0049] The hairy crab slurry and the tomato slurry are mixed according to a weight ratio of 5:1, 1% by mass of konjac gum, 3% by mass of honey and 0.01% by mass of mint powder are added to the mixed slurry.

Embodiment 3

[0051] Step 1: Prepare the hairy crab paste slurry:

[0052] Fresh hairy crabs are steamed and then the crab paste is taken; the hairy crab crab paste is mixed with distilled water 8 times the weight of the hairy crab paste and beaten to obtain the hairy crab paste slurry;

[0053] Step Two: Prepare the Tomato Slurry:

[0054]Wash and remove impurities from fresh tomatoes, scald and peel them, cut the tomatoes into pieces; add hot water 6 times the weight of the tomato pieces to the tomato pieces for beating; stir and heat the tomato beating solution in a water bath at 80°C for 30 minutes, then filter to remove insoluble matter to obtain tomato pulp;

[0055] The third step: compounding and seasoning:

[0056] The hairy crab slurry and the tomato slurry are mixed according to a weight ratio of 3:1, and 1% by mass of carrageenan and 3% by mass of honey are added to the mixed slurry.

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Abstract

The invention discloses a preparation method of Chinese mitten crab flavored jelly and products thereof and belongs to the field of food processing and preparation.The preparation method includes following steps: 1, preparing Chinese mitten crab cream size; 2, preparing tomato size; compounding, and flavoring.The preparation method is simple and easy to operate and low in economic cost, Chinese mitten crab cream is utilized as a flavor presenter of Chinese mitten crab and compounded with the tomato size, so that the prepared jelly is rich in nutrition, fresh, sweet and appropriate in taste, orange red and fresh in appearance and color and high in market popularization value; at the flavoring stage, honey or mint can be added according to flavor and taste, so that the jelly is unique in taste and flavor and good in healthcare efficacy.

Description

Technical field: [0001] The invention belongs to the field of food processing and preparation, and relates to a preparation method of hairy crab-flavored jelly. Background technique: [0002] Hairy crab, scientifically known as Chinese mitten crab, is a well-known delicacy in China. It is delicious and nutritious, and has always been regarded as the top grade. Every 100 grams of river crabs contains 14% protein, 5.9% fat, and 7% carbohydrates. In addition, it also contains vitamin A, riboflavin, and niacin, and its calorific value exceeds the nutritional level of ordinary fish. [0003] Crab paste is the collection of semen and organs in the seminal vesicles of male crabs, and it is also a sign of the strength and maturity of male crabs. The natural state of crab paste is a blue-white translucent jelly-like liquid; after steaming, it becomes a translucent, sticky, and slightly greasy gelatin. The integrity of crab paste has nothing to do with its taste and nutritional value...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10
CPCA23V2002/00
Inventor 叶芳
Owner 叶芳
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