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Crab sticks containing perilla frutescens and burdock

A technology of burdock and perilla, which is applied in the field of food processing, can solve the problems of high-value protein components and less utilization, and achieve the effects of improving immunity, unique taste, and increasing utilization value

Inactive Publication Date: 2016-10-12
安徽福恩食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A perilla and burdock crab foot stick, made of the following raw materials in parts by weight (kg): flower crab 70, frozen minced fish 250, wheat starch 35, perilla 15, burdock 12, barley 5, pumpkin 4, defatted soybean Protein powder 3, red bean paste 6, Ophiopogon japonicus 4, Tribulus terrestris 2, Luo Han Guo 3, loquat flower 2, edible salt 5, appropriate amount of xylose, appropriate amount of alkaline protease.

[0016] The preparation method of described a kind of perilla burdock 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 hydrolyzate, which was set aside;

[0018] (2) A...

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PUM

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Abstract

The invention discloses crab sticks containing perilla frutescens and burdock. The crab sticks are prepared from the following raw materials in parts by weight: 70-80 parts of sea crabs, 250-260 parts of frozen surimi, 35-40 parts of wheat starch, 15-18 parts of perilla frutescens, 12-14 parts of burdock, 5-7 parts of highland barley, 4-6 parts of white flowered gourds, 3-5 parts of defatted soybean protein powder, 6-8 parts of red bean paste, 4-6 parts of ophiopogon japonicas, 2-3 parts of fructus tribuli, 3-4 parts of siraitia grosvenorii, 2-4 parts of loquat flowers, 5-6 parts of edible salt, a proper amount of xylose and a proper amount of alkaline protease. The sea crabs with low price and high yield are taken as the main raw material of the crab sticks, the traditional method for making the crab sticks with crab-flavor essence is changed, the utilization value of the sea crabs is increased by means of sufficient use of the sea crabs, and the nutritional value of the crab sticks can be increased by means of rich nutrients contained in the sea crabs. The crab sticks taste unique and have rich nutrients by means of the added perilla frutescens, burdock and the like; moreover, by the matching of the perilla frutescens and burdock with the ophiopogon japonicas, fructus tribuli and the like, effects of promoting qi circulation, relieving depression, clearing heat and moistening the lung are realized, and the human immunity is enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a perilla, burdock and crab leg 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, and then heated to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40A23L33/105
CPCA23V2002/00
Inventor 刘飞鸣
Owner 安徽福恩食品科技有限公司