Food accessory material and preparation method thereof

A technology for food ingredients and auxiliary materials, which is applied in the directions of food ingredients containing natural extracts, food ingredients, and functions of food ingredients, etc., can solve the problems of single variety of processed products, unstable product quality, waste of flower crab resources, etc., and achieve delicious taste. , unique taste, the effect of promoting appetite

Active Publication Date: 2017-07-14
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong seasonality of the flower crab capture period and the high perishability of raw materials, the traditional flower crab processing mode has problems such as low tech...

Method used

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  • Food accessory material and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A food ingredient, the composition of the food ingredient by weight percentage is:

[0036] Salted egg yolk 50~70%

[0037] Oxidized Crab Butter 5-10%

[0038] Crab meat extract 4~8%

[0039] Soluble soybean polysaccharide 0.5-1%

[0040] Rosemary Extract 0.01-0.03%

[0041] Accessories 20~30%.

[0042] The auxiliary materials include the following in percentage by weight: 10-50% of starch, 20-40% of monosodium glutamate, 20-30% of table salt, 8-15% of white sugar, and 2-5% of flavoring agent.

Embodiment 2

[0044] In conjunction with embodiment 1, the composition of this food ingredient by weight percentage is:

[0045] Salted Egg Yolk 55%

[0046] Oxidized Crab Butter 10%

[0047] Crab Meat Extract 4%

[0048] Soluble soybean polysaccharide 1%

[0049] Rosemary Extract 0.02%

[0050] Other accessories 30%

[0051] The remaining auxiliary materials mainly contain 38% starch, 30% monosodium glutamate, 20% salt, 10% white sugar, and 2% flavoring agent.

Embodiment 3

[0053] The preparation method of food batching in embodiment 1 and 2 comprises the following steps and technology:

[0054] A preparation method for food ingredients, comprising the following steps:

[0055] (1) Preparation of salted egg yolk: the composition of the pickling preparation is 10-90% citric acid, 5-50% potassium sorbate, and 5-40% maltitol. : 50~100: 500: 500~1000 mixed in a ratio of 500~1000, firstly dissolve the pickling agent and salt in water, then pour it into a container containing fresh eggs, and marinate at room temperature for 15~20 days; Salted egg yolks are dried at 55-60°C, crushed and passed through a 60-mesh sieve; salted egg pickling preparations are innovative and improved to improve the quality of salted egg yolks. For the first time, 10-90% citric acid, 5- 50% potassium sorbate and 5-40% maltitol are mixed as salted egg salting agent, which significantly improves the flavor and quality of salted egg yolk.

[0056] (2) Preparation of oxidized cr...

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Abstract

The present invention discloses a food accessory material and a preparation method thereof. The food accessory material comprises the following materials: 50-70% of salted egg yolk, 5-10% of oxidized crab ovary and digestive gland oil, 4-8% of a crab meat extract, 0.5-1% of soluble soybean polysaccharide, 0.01-0.03% of a rosemary extract, and 20-30% of accessory materials. excipients. The accessory materials comprise the following materials in weight percentages: 10-50% of starch, 20-40% of monosodium glutamate, 20-30% of edible salt, 8-15% of white sugar and 2-5% of a flavor enhancer. The preparation method aims at the existing problems in portunus pelagicus processing and utilization and seasoning product industry, the portunus pelagicus, crab ovaries and digestive glands, and salted egg yolk are used as the main raw materials, the seasoning materials having characteristics of the crab meat, being mellow in fragrance, delicious in taste, rich in nutrition and large in market demands and the preparation method thereof are provided, and the preparation method is applied in production.

Description

technical field [0001] The invention belongs to the technical field of food processing and condiments, in particular to a food ingredient and a preparation method thereof. Background technique [0002] Flower crab is one of the four most important economic crabs in the southeast coast of my country, and it is also the most important processed crab species in my country. Flower crabs are not only tender and delicious, but also rich in nutrition. In addition to high protein content and complete composition of free amino acids, it is also rich in carbohydrates, calcium, phosphorus, iron, VA, VB1, VB2, niacin, crabacin, crabamin and other nutrients, which have a good nourishing effect . Among them, crab roe has very high nutritional value and is known as "gold in the sea". However, due to the strong seasonality of the flower crab capture period and the high perishability of raw materials, the traditional flower crab processing mode has problems such as low technical level, si...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L15/00A23L17/40A23L29/30A23L33/10A23L33/105
CPCA23V2002/00A23V2200/32A23V2250/2042A23V2250/21
Inventor 陈黎洪叶梦迪肖朝耿唐宏刚杨慧娟吴玫瑰朱培培
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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