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Eriocheir sinensis fermented paste saucing base material and preparation method and application thereof

A technology of seasoning base material and river crab, which is applied in the field of food processing and can solve the problems of eating and unrealization

Active Publication Date: 2019-12-06
榭丰(江苏)农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that river crabs cannot be eaten at any time due to seasonal restrictions on their marketing, the present invention provides a river crab fermented paste seasoning base material and its preparation method and application

Method used

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  • Eriocheir sinensis fermented paste saucing base material and preparation method and application thereof
  • Eriocheir sinensis fermented paste saucing base material and preparation method and application thereof
  • Eriocheir sinensis fermented paste saucing base material and preparation method and application thereof

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Effect test

Embodiment 1

[0018] Embodiment 1: A river crab fermented paste seasoning base material, prepared from Staphylococcus xylosus, Pediococcus pentosaceae, Staphylococcus carnosus, THM-17, WBX-43 mixed fermentation river crab high-pressure extract, wherein xylose The inoculum of Staphylococcus, Pediococcus pentosaceae and Staphylococcus carnosus was 10 7 CFU / g, the addition amount of THM-17 and WBX-43 is 0.2g / kg.

[0019] The specific preparation method is:

[0020] Wash, blanch and mince fresh river crabs. Weigh the minced river crab, add water according to the mass ratio of river crab to water 1:4, and extract under high pressure at 0.1MPa and 120°C for 2 hours, and after the extract is cooled, dilute with 10 7 CFU / g is the inoculum amount. Add Staphylococcus xylosus, Pediococcus pentosaceae, and Staphylococcus carnosus fermentation broth to the extract respectively; After completion, ferment in a constant temperature shaker at 30°C with a rotation speed of 100r / min for 4-24 hours; the pre...

Embodiment 2

[0023] Embodiment 2: Flavoring effect test of paste base material in pork buns:

[0024] The paste base is the prepared river crab seasoning base. In order to further verify the application effect of this product, the formula of traditional pork buns has been improved. The application effect is as follows:

[0025] Test materials: flour, yeast, soda powder, river crab paste base, pork stuffing, eggs, green onions, ginger, peppercorns, dried red peppers, compound phosphate, salt, cooking wine, chicken essence, sugar, white pepper powder, pepper powder , allspice powder, clove powder, sesame oil, corn starch, umami juice, sunflower oil.

[0026] Traditional pork bun recipe: add salt, compound phosphate, pepper water and cooking wine to the pork filling, stir the meat filling thoroughly, marinate for 30 minutes, then add chicken essence, white pepper powder, pepper powder, five-spice powder, clove powder, sugar, Sesame oil, cornstarch, eggs, umami juice, finally add peppercorns ...

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Abstract

The invention belongs to the technical field of food processing, and provides an eriocheir sinensis fermented paste saucing base material and a preparation method and application thereof in order to solve the problem that current eriocheir sinensis marketing is restricted by the season, and consequently eriocheir sinensis cannot be eaten at any time. The eriocheir sinensis fermented paste saucingbase material is prepared in the mode that eriocheir sinensis high-pressure leaching liquor is subjected to mixed fermentation through staphylococcus xylosus, pediococcus pentosaceus, staphylococcus carnosus, THM-17 and WBX-43, wherein the inoculation amount of the staphylococcus xylosus, the pediococcus pentosaceus and the staphylococcus carnosus is 10<7> CFU / g, and the addition amount of the THM-17 and the WBX-43 is 0.2 g / kg. The cooked eriocheir sinensis high-pressure leaching liquor is fermented through the five fermentation agents commonly used for meat product processing, in order to facilitate transportation and storage, the group with the best flavor is selected to be thickened to make a paste to be applied into steamed buns with pork stuffing, thus the stuffing flavor has repeatability, and the reference value of the optimal adding amount of the fermented saucing base material is determined.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a river crab fermented paste seasoning base material and a preparation method and application thereof. Background technique [0002] River crab, scientific name Chinese mitten crab ( Eriocheir sinensis), Also known as hairy crab, clear water hairy crab or crab (Zhu Wenxiang and Jiang Dinghe 1990), it is delicious, with tender meat and high nutritional value. Crab shells are rich in calcium, polysaccharides, and chitin. Under the action of modern science, the extracted chitin has a wide range of functions. Chitin and its derivatives can be made into food preservatives, antioxidant drugs, etc. (Liu Guoxin 2003 ). Fresh crab meat contains 14% protein, 7% carbohydrate, 5.9% fat, Ca 2+ 1.89%, protein content in crab roe is 24.80%, crude fat 15.66%, Ca 2+ 1.65% (Li Weizhong 2006). In addition, crab meat is also rich in phosphorus, iron, vitamin A , V B1 , V ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/40A23L13/60A23L17/00A23L17/40A23L27/24A23P20/25
CPCA23L7/10A23L13/42A23L13/62A23L17/40A23L17/65A23L27/24A23P20/25
Inventor 任小青仇泓博丁建才丁莉马俪珍
Owner 榭丰(江苏)农业科技有限公司
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