Crab cream powder free of carapace allergens and preparation method of crab cream powder
A technology for allergens and crustaceans, applied in the field of food processing, can solve the problems of undiscovered patent publications and the like, and achieve the effects of simple method, convenient operation and wide application range
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0026] Example 1
[0027] A kind of crab roe powder without crustacean allergens, its composition and weight parts are as follows:
[0028] 85 parts of hot reaction egg yolk powder, 3 parts of crab yolk flavor base;
[0029] The thermal reaction egg yolk reaction powder is prepared from the following components by weight: 60 parts of egg yolk enzymatic hydrolysis solution, 4 parts of amino acids, 3 parts of edible salt, 4 parts of glucose, 5 parts of maltodextrin, 2 parts of monosodium glutamate, 3 parts of cooking wine, 3 parts of yeast extract, 0.5 parts of spices.
[0030] The crab yellow flavor base is prepared from the following components by weight: 90 parts of non-transgenic soybean oil, 3 parts of 3-methylthiopropionaldehyde, 0.5 part of 2-methyl-3 mercaptofuran, 0.3 part of trimethylamine, benzene 0.5 part of ethylamine, 0.2 part of hexanal, 0.6 part of caproic acid.
[0031] The method for preparing the above-mentioned crab roe powder without crustacean allergens includes th...
Example Embodiment
[0035] Example 2
[0036] A kind of crab roe powder without crustacean allergens, its composition and weight parts are as follows:
[0037] 90 parts of hot reaction egg yolk reaction powder, 4 parts of crab yolk flavor base;
[0038] The thermally reactive egg yolk reaction powder is prepared from the following components by weight: 70 parts of egg yolk enzymatic hydrolysis solution, 3 parts of amino acids, 4 parts of edible salt, 5 parts of glucose, 6 parts of maltodextrin, 2.5 parts of monosodium glutamate, 2 parts of cooking wine, 5 parts of yeast extract, 0.7 parts of spices.
[0039] The crab yellow flavor base is prepared from the following components by weight: 88 parts of non-transgenic soybean oil, 2.5 parts of 3-methylthiopropionaldehyde, 0.4 parts of 2-methyl-3 mercaptofuran, 0.6 parts of trimethylamine, benzene 0.35 parts of ethylamine, 0.8 parts of hexanal, 0.2 parts of caproic acid.
[0040] The method for preparing the above-mentioned crab roe powder without crustacean ...
Example Embodiment
[0044] Example 3
[0045] A kind of crab roe powder without crustacean allergens, its composition and weight parts are as follows:
[0046] Thermal reaction egg yolk reaction powder 80-95 parts, crab yolk flavor base 1-5 parts;
[0047] The composition and parts by weight of the thermally reactive egg yolk powder are as follows: 50-70 parts of egg yolk enzymatic hydrolysis solution, 1-7 parts of amino acids, 1-7 parts of edible salt, 1-7 parts of glucose, 3 parts of maltodextrin -8 parts, 1-3 parts of MSG, 1-5 parts of cooking wine, 1-5 parts of yeast extract, 0.1-1 parts of spices;
[0048] The components and parts by weight of the crab yellow flavor base are as follows: 85-95 parts of non-transgenic soybean oil, 1-5 parts of 3-methylthiopropionaldehyde, 0.1-1 parts of 2-methyl-3 mercaptofuran, and trimethylamine 0.1-1 part, phenethylamine 0.1-1 part, hexanal 0.1-1 part, caproic acid 0.1-1 part.
[0049] The amino acid may be one or a mixture of glycine and methionine.
[0050] The sp...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap