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Crab stick with stomach invigorating and digestion promoting efficacy and preparation method of crab stick

A technology of invigorating the stomach, eliminating food, and improving efficacy, which is applied in the field of food processing, can solve the problems of high-value protein components and low utilization, and achieve the effects of rich nutrition, increased utilization value, and improved nutritional 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

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Embodiment Construction

[0015] A crab leg stick with the effect of invigorating the stomach and eliminating food, made of the following raw materials in parts by weight (kg): flower crab 70, frozen minced fish 250, purple potato starch 35, perilla oil meal 2, black fungus juice 15, pumpkin powder 5. Peanut powder 3, fish maw powder 0.2, shiitake mushroom 6, melon seeds 2, tangerine peel 5, fried malt 4, hawthorn 6, edible salt 5, appropriate amount of xylose, appropriate amount of alkaline protease.

[0016] A preparation method of the described crab leg stick with the effect of invigorating the stomach and eliminating food comprises the following steps:

[0017] (1) Wash and remove the shells of the flower crabs and keep the crab shells for later use. After the crab meat is minced, add 2 times the water and mix it 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 supernat...

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PUM

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Abstract

The invention discloses a crab leg stick with the effect of invigorating the stomach and eliminating food, which is made of the following raw materials in parts by weight: flower crab 70-80, frozen minced fish 250-260, purple potato starch 35-40, perilla oil meal 2-2 4. Black fungus juice 15‑20, pumpkin powder 5‑7, peanut powder 3‑4, fish maw powder 0.2‑0.4, mushroom 6‑8, melon seeds 2‑3, tangerine peel 5‑6, fried malt 4‑5, Hawthorn 6‑8, 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 black fungus juice is rich in nutrients, supplementing the nutrients needed by the human body, and it also has the effect of strengthening the stomach and eliminating food when matched with shiitake mushrooms and so on.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crab leg stick with the effect of invigorating the stomach and eliminating food 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40A23L31/00A23L33/10A23L33/105
CPCA23V2002/00
Inventor 刘飞鸣
Owner 安徽福恩食品科技有限公司
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