A kind of food ingredient and preparation method thereof

A technology of food ingredients and auxiliary materials, applied in the direction of food ingredients containing natural extracts, food ingredients, 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: 2021-06-08
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 technical level, single variety of processed products, and unstable product quality, which not only causes waste of flower crab resources, but also affects The environment has caused serious pollution

Method used

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  • A kind of food ingredient 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 invention discloses a food ingredient and a preparation method thereof, which comprises: 50-70% of salted egg yolk, 5-10% of oxidized crab butter, 4-8% of crab meat extract, 0.5-1% of soluble soybean polysaccharide extracted from rosemary Substances 0.01‑0.03%, excipients 20~30%. The auxiliary materials include the following by weight percentage: 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. The invention aims at the problems existing in the processing and utilization of flower crabs and the seasoning industry, and uses flower crabs, crab roe, and salted egg yolk as main raw materials to provide a crab meat characteristic flavor, rich aroma, delicious taste, rich nutrition, and high market demand. Large seasonings and their preparation methods, and applied to 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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Patent Type & Authority Patents(China)
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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