Production method of swimming crab roe oil with high EPA and DHA content

Abstract

The invention discloses a production method of swimming crab roe oil with high EPA and DHA content. The method comprises the steps of (1) taking crab roes; (2) drying; (3) carrying out enzymolysis; (4) carrying out centrifugal separation; (5) carrying out cholesterol reduction; (6) carrying out decoloration; (7) carrying out deodorization; and (8) carrying out dehydration. The production method of the swimming crab roe oil with high EPA and DHA content is simple in process, stable and controllable in process, high in operability and high in crab roe oil extraction rate; the prepared crab roe oil product is high in relatively content of EPA and DHA, good in color and luster permeability, is free of obvious sea smell and low in moisture content.

Description

technical field [0001] The invention relates to a processing method of swimming crabs, in particular to a method for producing swimming crab butter with high EPA and DHA contents. Background technique [0002] Swimming crab is an important economic crab in my country, and the annual catch is gradually increasing. my country's portunus products are concentrated in the market, with large quantities and low prices, short shelf life, and a single product category. They are mainly primary products such as live crabs, and the added value is not high. Portunus crab roe is a by-product of the primary processing of Portunus crab, and hundreds of tons of Portunus crab roe are produced every year. Swimming crab roe contains a lot of unsaturated fatty acids, so these by-products have high nutritional value. At present, the by-products of portunus crab roe are mainly used to make feed, and its deep processing utilization rate is relatively low, and its added value is not high. [0003...

AI Technical Summary

Problems solved by technology

[0004] At present, there have been some domestic reports on the production of crab butter, such as the patent "crab butter and its production method", patent number CN161335A, which is to extract crab butter from crab meat and crab roe by steaming, and introduce it into salad oil. The crab butter produced by this method has a low extraction rate, the introduction of exogenous oil, high cholesterol content, and the oxidation of unsaturated fatty acids caused by high temperature in an unprotected state Obviously, the quality of crab butter is seriously reduced, and it can only be promoted as a seasoning, not as a nutritional health product or medicine

Another example is the patent "a processing method of low-cholesterol and high-purity crab butter", patent number DN103289812A, which uses a two-step process of aqueous enzymatic method and solvent extraction method to extract crab butter, and uses microcapsule embedding technology to remove crab butter Cholesterol in the crab roe was obtained by using a single enzyme to enzymatically hydrolyze crab roe, and the degree of enzymatic hydrolysis was not high. Therefore, it was necessary to use ethanol to extract the incomplete enzymolysis residue, and the process was more complicated. On the other hand, the crab butter prepared by this method is a primary product, and the control of its color permeability, odor, moisture, etc. has not been involved, resulting in crab butter products with poor color permeability, fishy smell, and high water content, which are not suitable for storage

The above two processing methods of crab butter are both for freshwater crabs. The living environments of marine crabs and freshwater crabs are different, and the structure and nutritional components of crab roe are also quite different. The above two methods are not completely applicable to freshwater crabs. Extraction of Crab Butter from Marine Crabs