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Sugar-free sweet crab sticks containing lotus roots and hair weeds as well as preparation method of crab sticks

A technology for lotus root and sweetness, which is applied to the field of lotus root and seaweed sugar-free sweet crab foot stick and its preparation, can solve the problems of high value utilization of protein components and the like, and achieves low sugar content, prevention of dental caries and high sweetness. degree of effect

Inactive Publication Date: 2016-10-12
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 sugar-free sweet crab stick with lotus root and lettuce, made of the following raw materials in parts by weight (kg): flower crab 60, frozen minced fish 220, wheat starch 24, lotus root 8, lettuce 9, glutinous rice 6, leek seeds 2. Black sesame 4, konjac flour 6, sunflower oil 1, pectin powder 3, mannitol 5, xylitol 7, edible salt 5, xylose appropriate amount, alkaline protease appropriate amount.

[0016] The preparation method of the sugar-free sweet taste crab sticks of lotus root hair vegetables 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] (...

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Abstract

The invention discloses a sugar-free sweet crab leg stick made of lotus root hair vegetables, which is made of the following raw materials in parts by weight: flower crab 60-70, frozen minced fish 220-240, wheat starch 24-28, lotus root 8-10, Nostoc 9‑12, glutinous rice 6‑7, leek seeds 2‑3, black sesame 4‑5, konjac flour 6‑8, sunflower oil 1‑2, pectin powder 3‑4, mannitol 5‑7, wood Sugar alcohol 7‑10, 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 addition of purple lotus root, hair vegetables, etc. improves the dietary structure; the addition of mannitol, xylitol, etc. makes the product have a high sweetness, and can prevent dental caries.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sugar-free sweet crab stick with lotus root 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 he...

Claims

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Application Information

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