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Defishying and brown stain preventing control method of crab roe sauce

A control method, the technology of crab yellow sauce, which is applied in the field of food processing, can solve the problems of easy color change and heavy fishy smell, etc.

Inactive Publication Date: 2018-09-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The male crab paste is very delicious, but has a strong fishy smell; when the crab roe is sterilized at high temperature, the color is easy to change, etc.

Method used

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  • Defishying and brown stain preventing control method of crab roe sauce
  • Defishying and brown stain preventing control method of crab roe sauce
  • Defishying and brown stain preventing control method of crab roe sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The proportioning experiment of embodiment 1 seasoning

[0018]

[0019] In the initial taste test, the crab sauce has a strong fishy smell and a light fragrance. Later, cooking wine and lemon are added to remove the fishy smell, and a little sugar is added to enhance the umami taste. If too much thirteen spices are added, the color will be too dark and brownish black and the spice smell will be too strong. After many ratio experiments, the fourth ratio was finally selected (salt: sugar: thirteen spices: cooking wine: main ingredients = 1:0.5:0.75:10:45), the color is brownish yellow, slightly fishy, ​​with crab meat Fragrance, soft texture, always salty and light, the color becomes dark red and brown less after the temperature drops to room temperature.

Embodiment 2

[0020] Embodiment 2 Fueling amount affects sense organ

[0021]

[0022] The amount of fuel oil is also very important for sensory evaluation. Too much oil will make it feel greasy, and there will be a smell of oil consumption after cooling to room temperature; but too little oil will increase the water content of crab paste and accelerate deterioration. In the end, I decided to choose the third ratio (oil amount: main ingredient = 1:1.2). The oil consumption smell is small, and the finished product has the fragrance of crab roe, the taste is not too dry, and there is a certain chewiness.

Embodiment 3

[0023] Embodiment 3 frying time influences on sense organ

[0024] The longer the frying time, the lower the water content of the crab paste, the lighter the fishy smell, and the longer the shelf life, but the texture will become dry and hard, the color will become darker, and the sensory quality will deteriorate; Well, the color is bright. In the experiment, it is found that the larger the amount of raw materials added, the longer the frying time is required. This experiment is based on the addition of 45g of the main material to carry out the orthogonal test.

[0025]

[0026] In summary, the final formula is: crab roe 30g, chicken breast 30g, corn 30g, oil 75g, cooking wine 20g, salt 2g, sugar 1g, thirteen incense 1g. Stir-frying steps: add oil, fry onion and ginger until fragrant, remove and add crab roe and cooking wine and fry for one minute, add a small amount of lemon juice, add corn and chicken breast, stir-fry for one minute, add seasoning and fry for one minute,...

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Abstract

The invention discloses a defishying and brown stain preventing control method of a crab roe sauce. The crab roe sauce is prepared form crabs, chicken breasts, corn, thirteen spice powder, lemons, scallions, ginger, cooking wine, table salt, white sugar and the like. The defishying and brown stain preventing control method comprises the following steps of adding the chicken breast and the corn, sothat the mouth feel of the crab roe sauce can be improved, the crab roe sauce is light in color, and the color is shining bright. In addition, the thirteen spice powder, the cooking wine and the likeare added, so that the flavor of the crab roe sauce is notably improved, and the effect of defisying is realized. According to the method, heavy fishy smell of the crab roe can be improved, the quality guarantee period can be guaranteed, and brown stain can also be avoided, so that the quality of the crab roe sauce is improved, and the control method has good application prospect.

Description

technical field [0001] The invention relates to a control method for removing fishy smell and preventing browning of crab yellow paste, which belongs to the field of food processing. Background technique [0002] Crab paste is delicious and nutritious, and is deeply loved by the public, but there are still aspects that can be improved in the production of crab paste by enterprises. The male crab paste is very delicious, but has a strong fishy smell; when the crab roe is sterilized at high temperature, the color is easy to change and other problems. The project team focuses on the deodorization measures of crab roe and the sterilization method that can ensure the shelf life and avoid browning under the condition of cost control, so as to improve the quality of crab roe sauce. In addition, not only to improve the quality, but also to improve the taste of the crab roe sauce, hereby research the thirteen flavor crab roe sauce. Contents of the invention [0003] The technical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/50A23L17/40A23L27/00A23L27/60
Inventor 贾承胜刘莹唐小卉张晶蒋益鸣张明
Owner JIANGNAN UNIV
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