Compound fruit and vegetable mango-flavor crab stick and preparation method thereof

A technology for vegetable mango and crab feet is applied in the field of compound fruit and vegetable mango flavored crab feet stick and its preparation, which can solve the problems of high-value utilization of protein components and the like, achieve balanced nutritional intake, improve nutritional value, and improve utilization value. Effect

Inactive Publication Date: 2016-08-17
安徽福恩食品科技有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

The research on crab scraps mainly focuses on the preparation of chit

Method used

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Embodiment Construction

[0015] A compound fruit and vegetable mango-flavored crab stick, made of the following raw materials in parts by weight (kg): flower crab 70, frozen minced fish 250, purple potato starch 35, mango 20, banana 10, shepherd's purse 8, purple cabbage 6, gray Tree flower polysaccharide 0.3, coix seed powder 3, oat flour 4, pepper powder 0.5, chicken powder 2, egg white powder 3, edible salt 5, xylose appropriate amount, alkaline protease appropriate amount.

[0016] The preparation method of a kind of composite fruit and vegetable mango flavor crab stick, comprises the following steps:

[0017] (1) Wash and remove the shells of flower crabs and keep the crab shells for later use. After the crab meat is minced, add 2 times the water and mix to adjust the pH value to 7.5, then add 3000U / g alkaline protease, at a temperature of 45°C After 3 hours of enzymolysis, the enzyme was inactivated, and after centrifugation, the supernatant was concentrated and dried to obtain crab enzymatic hy...

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Abstract

The invention discloses a compound fruit and vegetable mango-flavored crab foot stick, which is prepared from the following raw materials in parts by weight: flower crab 70-80, frozen surimi 250-260, purple potato starch 35-40, mango 20-25, banana 10 ‑14, Shepherd's Purse 8‑10, Purple Cabbage 6‑7, Grifola Polysaccharide 0.3‑0.5, Coix Seed Powder 3‑5, Oat Powder 4‑6, Sichuan Pepper Powder 0.5‑0.8, Chicken Powder 2‑4, Egg White Powder 3 ‑4. Edible salt 5‑6, appropriate amount of xylose, appropriate amount of alkaline protease. The crab sticks of the present invention use the low-value and high-yield crabs as the main raw material, which changes the traditional method of using crab-flavored essence in the crab sticks, and improves the utilization value of the crabs by making full use of the crabs , At the same time, the rich nutrients contained in flower crabs can improve the nutritional value of crab sticks. The added mango, banana, shepherd's purse, purple cabbage, etc. are rich in dietary fiber and trace elements, making the nutritional intake more balanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound fruit and vegetable mango-flavored crab stick and a preparation method thereof. Background technique [0002] Crab stick, also known as simulated crab meat, is a novel surimi product simulated food developed by Japan in 1972 using pollock surimi as raw material. Because of its umami taste of crab meat, crab-red skin, white meat, good elasticity, and rich nutrition, this product is loved by consumers as soon as it is launched, and is also very popular in the international market. At present, this product is produced in many countries in the world. However, the traditional simulated crab meat refers to fish meat or frozen surimi as the main raw material, adding salt, adding crab meat essence and auxiliary seasoning after crushing, mixing evenly, and making it with crab meat flavor and fibrous cluster structure through forming equipment. The shape of crab legs, ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/40A23L19/00A23L33/10
CPCA23V2002/00
Inventor 刘飞鸣
Owner 安徽福恩食品科技有限公司
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