Crab-flavored essence free of seafood allergen component and preparation method thereof

An allergen and crab-flavor technology, applied in the functions of food ingredients, food ingredients, food ingredients containing oil, etc., can solve the problems of inedible seafood allergy people, strong chemical synthesis sense, restricted development direction, etc., and achieve good market prospects. , Wide range of raw material sources, the effect of expanding the market

Active Publication Date: 2016-11-16
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, it is mainly prepared from the following two aspects: one is made from whole crabs, crab scraps or other seafood. These products have a strong crab flavor, but because they contain seafood allergens, people with seafood allergies cannot eat them. Second, it is composed of ch...

Method used

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  • Crab-flavored essence free of seafood allergen component and preparation method thereof
  • Crab-flavored essence free of seafood allergen component and preparation method thereof
  • Crab-flavored essence free of seafood allergen component and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of crab flavor essence without seafood allergen, its composition and parts by weight are as follows:

[0037] 98 parts of heat-reaction crab-flavor paste, 2 parts of crab-flavored base;

[0038] The components and parts by weight of the heat-reaction crab-flavor paste are as follows: 60 parts of crab mushroom enzymolysis solution, 12 parts of salt, 6 parts of amino acids, 8 parts of reducing sugar, 5 parts of corn starch, 1 part of monosodium glutamate, 1 part of white sugar parts, 2 parts of disodium 5'-flavor nucleotide, 5 parts of yeast extract;

[0039] The crab-flavor base can contain the following fragrance components: dimethyl sulfide, 3-methylthiopropanol, 3-methylthiopropanal, 2-methyl-3-mercaptofuran, 1-octene-3- Alcohol, 2-Methylpyrazine, Soybean Oil.

[0040] The above-mentioned preparation method of the crab flavor essence that does not contain seafood allergen components, the steps are as follows:

[0041] (1) Take an appropriate amount of crab-f...

Embodiment 2

[0046] A kind of crab flavor essence without seafood allergen, its composition and parts by weight are as follows:

[0047] 95 parts of heat reaction crab-flavor paste, 5 parts of crab-flavored base;

[0048] The components and parts by weight of the heat-reaction crab-flavor paste are as follows: 70 parts of crab mushroom enzymolysis solution, 8 parts of salt, 5 parts of amino acids, 7 parts of reducing sugar, 4 parts of corn starch, 1 part of monosodium glutamate, 1 part of white sugar parts, 1 part of disodium 5'-flavor nucleotide, 2 parts of yeast extract;

[0049] The amino acid is one or a mixture of arginine, aspartic acid, isoleucine, glycine, glutamic acid, alanine, cysteine, and methionine;

[0050] The reducing sugar is one or a mixture of glucose, xylose and lactose.

[0051] The above-mentioned preparation method of the crab flavor essence that does not contain seafood allergen components, the steps are as follows:

[0052] (1) Take an appropriate amount of crab-...

Embodiment 3

[0056] A kind of crab flavor essence without seafood allergen, its composition and parts by weight are as follows:

[0057] 92-99 copies of heat reaction crab-flavor paste, 1-8 copies of crab-flavored base;

[0058] The components and parts by weight of the heat-reaction crab-flavor paste are as follows: 60-80 parts of crab mushroom enzymolysis solution, 6-15 parts of salt, 2-8 parts of amino acids, 1-8 parts of reducing sugar, and 3-8 parts of corn starch. 6 parts, 1-5 parts monosodium glutamate, 1-4 parts white sugar, 1-3 parts disodium 5'-flavor nucleotide, 1-6 parts yeast extract;

[0059] The crab-flavor base can contain the following fragrance components: dimethyl sulfide, 3-methylthiopropanol, 3-methylthiopropanal, 2-methyl-3-mercaptofuran, 1-octene-3- Alcohol, 2-methylpyrazine, soybean oil;

[0060] Preferably, the composition and the parts by weight of the crab-flavored base are as follows:

[0061]

[0062]

[0063] Among them, the above-mentioned dimethyl s...

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Abstract

The invention relates to crab-flavored essence free of seafood allergen component. The crab-flavored essence comprises the following components in parts by weight: 92-99 parts of heat-reaction crab-flavored paste and 1-8 parts of crab-flavored essence base, wherein the heat-reaction crab-flavored paste comprises the following components in parts by weight: 60-80 parts of hypsizygus marmoreus enzymatic hydrolysate, 6-15 parts of table salt, 2-8 parts of amino acid, 1-8 parts of reducing sugar, 3-6 parts of corn starch, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 1-3 parts of disodium 5'-ribonucleotide and 1-6 parts of yeast extract. The essence takes the hypsizygus marmoreus as the main raw material, and deep processing and application are carried out on the hypsizygus marmoreus, and the method has profound significance on the development of the hypsizygus marmoreus industry, moreover, the essence does not contain any seafood allergen, and is thick in crab flavor and delicious in taste, high in simulation degree, rich in nutrition, natural and safe, and capable of meeting the eating requirements of consumers, the blank that plant protein enzymatic hydrolysate is not researched and applied to prepare the crab-flavored essence at present is filled, and the deep processing of the edible mushrooms is promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a seasoning ingredient, in particular to a crab flavor essence without seafood allergen components and a preparation method thereof. Background technique [0002] Crab-flavored mushrooms, also known as jade mushrooms, seafood mushrooms, etc., belong to the phylum Basidiomycetes, Basidiomycetes, Agaric, White Mushrooms, and Yumycetes. of crab flavor. Crab-flavored mushrooms are medium-low temperature and variable-temperature fruit-bearing fungi, rich in nutrients, including 8 kinds of essential amino acids, of which lysine and arginine content are higher than those of ordinary mushrooms, which play an important role in enhancing intelligence and height. The content of glutamic acid and aspartic acid in taste mushrooms is outstanding, and the content of phenylalanine and leucine is higher than that of other edible fungi. The rich mineral content not only has high nutritional...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/26A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/18A23V2300/28
Inventor 张伟伟李秉业李洪久王海丽张志红
Owner SHANDONG TIANBO FOOD INGREDIENTS
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