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Crab meat puffing seasoning formula

A technology of crab meat and formula, which is applied in the field of formula and preparation of quick-frozen prepared food, and can solve unreasonable and unscientific problems

Inactive Publication Date: 2017-07-04
岱山县通衢水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is unreasonable and unscientific to use the compound phosphate of crab leg meat to improve the water holding capacity of crab meat and increase the tenderness of meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A crab meat puffed seasoning formula, the seasoning formula includes the following components, calculated by the percentage of each component in the mass of crab meat raw material: 2-3% of soybean protein isolate, 0.5-2% of starch, 0.01% of nicotine amide -0.1%, hydrogenated castor oil 0.1-1%, edible salt 1-2%, white sugar 0.5-1.5%, tempeh powder 0.1-1%, glucose 0.1-3%, sodium glutamate 0.1-1% , sodium bicarbonate is 0.1-0.5%, compound phosphate is 0.1-0.4%, food flavor is 0.02-0.2%, spice is 0.05-3% and the balance is water. Niacinamide and hydrogenated castor oil have been subjected to high temperature, and they are compatible with tempeh powder to enhance freshness. The food flavor is a mixture of crab meat extract and beef bone powder. The spice is a mixture of three or more of chili powder, prickly ash powder, rattan pepper powder, nutmeg powder and cinnamon powder. Compound phosphate is a mixture of sodium pyrophosphate, sodium tripolyphosphate and sodium hexamet...

Embodiment 2

[0013] On the basis of Example 2, in order to further improve the seasoning effect of the seasoning formula and improve the mouthfeel of meat products, the present invention also has:

[0014] A rattan pepper-flavored crab meat seasoning formula, the seasoning formula is rattan pepper flavor, and the seasoning formula includes the following components, calculated by the percentages of each component in the mass of crab meat raw materials: 30% water, soybean protein isolate 1%, starch 0.5%, edible salt 1%, white sugar 0.5%, nicotine amide 0.01%, hydrogenated castor oil 0.1%, soybean powder 0.1%, glucose 0.1%, sodium glutamate 0.1% , sodium bicarbonate is 0.1%, compound phosphate is 0.1%, food flavor is 0.02%, and spice is 0.02%.

[0015] Compound phosphate is a mixture of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. Wherein the content of sodium hexametaphosphate is 0.03% of the mass of raw crab meat, the content of sodium tripolyphosphate is 0.0...

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PUM

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Abstract

The invention mainly relates to a crab meat puffing seasoning formula. The ingredients of the crab meat puffing seasoning formula comprise soybean protein isolate, starch, nicotine amide, hydrogenated castor oil, table salt, white granulated sugar, fermented soya bean powder, glucose, monosodium glutamate, sodium bicarbonate, a composite phosphate, an edible essence, a spice, and the balance water; wherein the mass amounts of the ingredients account for 2 to 3%, 0.5 to 2%, 0.01 to 0.1%, 0.1 to 1%, 1 to 2%, 0.5 to 1.5%, 0.1 to 1%, 0.1 to 3%, 0.1 to 1%, 0.1 to 0.5%, 0.1 to 0.4%, 0.02 to 0.2%, 0.05 to 3% of that of crab meat raw material.

Description

technical field [0001] The invention relates to a formula and a preparation method of quick-frozen conditioned food, in particular to a crab meat puffed seasoning formula. Background technique [0002] Crab meat is rich in nutrients, and its protein content is very high. Every 100 g of crab meat contains 20 g of protein. The fat content is very low, which is equivalent to that of aquatic shrimps and crabs. Every 100 g of crab meat contains 6 g of fat. In addition, the content of phospholipids in crab meat is relatively high, with 263 mg of phospholipids per 100 g of meat. Phospholipids are one of the important sources of human growth and development. Therefore, crab meat has better nutritional value. [0003] However, due to the relatively poor palatability of crab meat, the texture of the meat becomes thick and hard after being cooked, and the aftertaste is slightly sour. Crabmeat products in quick-frozen condiments are concentrated in spicy, cumin, and black pepper flavo...

Claims

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Application Information

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IPC IPC(8): A23L27/22A23L17/40
Inventor 周君恩金山周翰波朱军李兆军王阳光
Owner 岱山县通衢水产食品有限公司
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