Crab taste essence and preparation method thereof

A technology for flavor and crab flavor, applied in the field of crab flavor flavor and its preparation, can solve problems such as protein waste, pollution, etc., and achieve the effects of rich crab flavor, cost reduction, and high image fidelity

Inactive Publication Date: 2017-05-17
QINZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a crab-flavored essence and a preparation method thereof. The obtained essence has the advantages of strong crab flavor, delicious taste and high image quality, and at the same time reduces the cost and solves the problem of protein waste and pollution of crab leftovers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of crab flavor is composed of the following formula components in parts by mass: 30-40 parts of concentrated crab meat enzymatic hydrolysate, 3-5 parts of amino acids, 13-15 parts of shrimp shell extract, 4-6 parts of cysteine, beef 6-8 parts of sulfonic acid, 7-9 parts of glucose, 6-10 parts of fructose, 10-12 parts of hydrolyzed vegetable protein solution, 1-3 parts of yeast extract, 2-4 parts of white wine, 6-8 parts of vitamins, amylase 7-9 servings.

Embodiment 2

[0020] A crab flavor is composed of the following formula components in parts by mass: 30 parts of concentrated crab meat enzymatic hydrolysate, 3 parts of amino acids, 13 parts of shrimp shell extract, 4 parts of cysteine, 6 parts of taurine, 7 parts of glucose , 6 parts of fructose, 10 parts of hydrolyzed vegetable protein solution, 1 part of yeast extract, 2 parts of white wine, 6 parts of vitamins, 7 parts of amylase.

Embodiment 3

[0022] A crab flavor is composed of the following formula components in parts by mass: 35 parts of concentrated crab meat enzymatic hydrolysate, 4 parts of amino acids, 14 parts of shrimp shell extract, 5 parts of cysteine, 7 parts of taurine, 8 parts of glucose , 8 parts of fructose, 11 parts of hydrolyzed vegetable protein solution, 2 parts of yeast extract, 3 parts of white wine, 7 parts of vitamins, 8 parts of amylase.

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PUM

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Abstract

The invention discloses crab taste essence and a preparation method thereof. The crab taste essence consists of the following components in parts by mass: 30-40 parts of concentrated crab meat enzymatic hydrolysate, 3-5 parts of amino acid, 13-15 parts of a shrimp shell extract, 4-6 parts of cysteine, 6-8 parts of taurine, 7-9 parts of glucose, 6-10 parts of fructose, 10-12 parts of hydrolysis plant protein liquid, 1-3 parts of yeast extract, 2-4 parts of white spirit, 6-8 parts of vitamins and 7-9 parts of amylase. The crab taste essence disclosed by the invention has the advantages of being thick in crab fragrance, delicious in taste and high in biofidelity, meanwhile the cost is lowered, and the problem that the protein of crab leftovers is wasted and polluted can be solved.

Description

Technical field [0001] The invention relates to the field of seafood condiments, in particular to a crab flavor essence and a preparation method thereof. Background technique [0002] my country is located in the subtropical and temperate zone, and the temperature is suitable, which is conducive to the growth and reproduction of crabs. Therefore, crabs have become a major aquatic resource in my country, with large yields, good quality, and high edible and economic value. my country's crab processing industry is dominated by frozen processing. For example, crabs can be processed into crab pieces, crab steaks, crab feet, crab claws, crab shells, boiled crab meat, canned crab meat and other varieties for export. In the past two years, the city has caught up to 100,000 tons of low-value crabs every year. At present, except for some small crabs that are sold fresh as family soup, most of them are used as fish meal or breeding feed, resulting in a lot of waste of protein resources. D...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 郭伟
Owner QINZHOU UNIV
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