Radix ginseng-fructus schizandrae qi tonifying and body fluid production promoting crab foot stick and preparation method thereof

The technology of Schisandra chinensis and ginseng is applied in the field of ginseng schisandra schisandra invigorating qi and promoting body fluid and crab foot sticks and its preparation, which can solve the problems of high-value utilization of protein components and the like, and achieve the effects of increasing nutritional value, improving utilization value and improving nutritional value.

Inactive Publication Date: 2016-09-07
安徽福恩食品科技有限公司
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AI Technical Summary

Problems solved by technology

The research on crab scraps mainly focuses on the preparation of chitin, while the high-value utilization of its protein components is less

Method used

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Embodiment Construction

[0015] A ginseng and schisandra qi-tonifying crab foot stick, made of the following raw materials in parts by weight (kg): flower crab 70, frozen minced fish 250, tapioca starch 35, sorghum powder 7, barley powder 8, konjac powder 10, whey Protein powder 3, olive oil 1, ginseng 5, schisandra chinensis 4, Ophiopogon japonicus 5, asparagus 8, artemisia annua sprouts 7, germinated brown rice 12, edible salt 5, appropriate amount of xylose, appropriate amount of alkaline protease.

[0016] The preparation method of the described ginseng and schisandra tonifying qi and promoting body fluid crab legs 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 conce...

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Abstract

The invention discloses a radix ginseng-fructus schizandrae qi tonifying and body fluid production promoting crab foot stick. The crab foot stick is prepared from, by weight, 70-80 parts of sea crabs, 250-260 parts of frozen surimi, 35-40 parts of tapioca starch, 7-10 parts of sorghum flour, 8-12 parts of coix seed powder, 10-12 parts of konjac flour, 3-5 parts of whey protein powder, 1-2 parts of olive oil, 5-6 parts of radix ginseng, 4-5 parts of fructus schizandrae, 5-7 parts of radix ophiopogonis, 8-10 parts of reed roots, 7-9 parts of stems and leaves of artemisia integrifolia, 12-14 parts of germinated brown rice, 5-6 parts of edible salt, an appropriate amount of xylose and an appropriate amount of alkaline protease. According to the crab foot stick, the sea crabs which are low in value and high in yield are adopted as the main raw material, a method that crab-flavored essence is used in a traditional crab foot stick is changed, the utilization value of the sea crabs is increased by fully utilizing the sea crabs, and meanwhile the nutritional value of the crab foot stick can be increased through the rich nutrition contained in the sea crabs; the nutritional value of the product is increased through the added sorghum flour and the like, and the added Chinese herbs such as radix ginseng have the effects of tonifying qi and promoting production of body fluid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crab leg stick with ginseng and schisandra for invigorating qi and promoting body fluid 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 equ...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L17/00A23L7/10A23L19/10A23L29/30A23L33/105
CPCA23V2002/00
Inventor 刘飞鸣
Owner 安徽福恩食品科技有限公司
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