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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

Inactive Publication Date: 2017-05-10
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of crab roe powder free of crustacean allergens, its composition and parts by weight are as follows:

[0028] 85 parts of thermal reaction egg yolk reaction powder, 3 parts of crab roe fragrance base;

[0029] The heat-reactive egg yolk reaction powder is prepared from the following components by weight: 60 parts of egg yolk enzymolysis 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 part of spices.

[0030] The crab roe fragrance base is prepared from the following components by weight: 90 parts of non-transgenic soybean oil, 3 parts of 3-methylthiopropanal, 0.5 part of 2-methyl-3-mercaptofuran, 0.3 part of trimethylamine, benzene 0.5 parts of ethylamine, 0.2 parts of hexanal, and 0.6 parts of hexanoic acid.

[0031] The preparation method of above-mentioned crab roe powder not containing crustacean allergens, the steps...

Embodiment 2

[0036] A kind of crab roe powder free of crustacean allergens, its composition and parts by weight are as follows:

[0037] 90 parts of thermal reaction egg yolk reaction powder, 4 parts of crab roe fragrance base;

[0038] The heat-reactive egg yolk reaction powder is prepared from the following components by weight: 70 parts of egg yolk enzymolysis 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, and 0.7 parts of spices.

[0039] The crab roe aroma base is prepared from the following components by weight: 88 parts of non-transgenic soybean oil, 2.5 parts of 3-methylthiopropanal, 0.4 parts of 2-methyl-3-mercaptofuran, 0.6 parts of trimethylamine, benzene 0.35 parts of ethylamine, 0.8 parts of hexanal, and 0.2 parts of hexanoic acid.

[0040] The preparation method of above-mentioned crab roe powder not containing crustacean allergens, t...

Embodiment 3

[0045] A kind of crab roe powder free of crustacean allergens, its composition and parts by weight are as follows:

[0046] Heat reaction egg yolk reaction powder 80-95 parts, crab roe flavor base 1-5 parts;

[0047] The components and parts by weight of the thermal reaction egg yolk reaction powder are as follows: 50-70 parts of egg yolk enzymatic hydrolysis solution, 1-7 parts of amino acid, 1-7 parts of edible salt, 1-7 parts of glucose, 3 parts of maltodextrin -8 parts, 1-3 parts of monosodium glutamate, 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 roe fragrance base are as follows: 85-95 parts of non-genetically modified soybean oil, 1-5 parts of 3-methylthiopropanal, 0.1-1 part of 2-methyl-3-mercaptofuran, trimethylamine 0.1-1 part, 0.1-1 part of phenylethylamine, 0.1-1 part of hexanal, 0.1-1 part of hexanoic acid.

[0049] The amino acid can be one or a mixture of glycine and meth...

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Abstract

The invention relates to crab cream powder free of carapace allergens. The crab cream powder free of the carapace allergens contains the following components in parts by weight: 80-95 parts of thermal-reaction egg yolk reaction powder and 1-5 parts of a crab cream-flavor incense base. According to the crab cream powder provided by the invention, egg yolk is utilized for replacing crab cream so as to obtain the crab cream powder which is free of any carapace allergen substances and has pure flavor, so that the problem that carapace-allergic crowds cannot eat crab cream-flavor products is solved; and the crab cream powder is free of any carapace allergen, has strong crab cream flavor and delicious taste and is high in simulation degree, rich in nutrients, natural, safe and wide in application range, so that the promotion and application of the crab cream-flavor products are extended, the market prospect is wide, and the social and economic benefits are obvious.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to crab roe powder free of crustacean allergens and a preparation method thereof. Background technique [0002] In recent years, with the continuous improvement of people's consumption level, the consumption of seafood products is increasing, especially the fat and attractive crab, which has become a star product on the table. People love to eat crabs, and they love fat crab roe and crab paste. Crab roe is widely used to make various delicacies because of its unique flavor, such as crab roe porridge, crab roe tofu, and crab meat dumplings, which are popular among consumers all over the world. favorite. However, because crabs are generally harvested in autumn and belong to seasonal food, the application of fresh crab roe is very limited. Most of the crab roe taste products on the market are realized by adding crab roe powder. [0003] Crab roe powder is generally processed ...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L27/21
Inventor 赵彦刚李秉业李洪久王微
Owner SHANDONG TIANBO FOOD INGREDIENTS
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