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Method for preparing crab-flavor seasoning

A technology of seasoning and monosodium glutamate, which is applied in the field of making crab flavor seasoning, can solve the problems of waste of protein resources, time-consuming and laborious, and unpleasant smell, and achieve the effect of mild conditions, high efficiency, and obvious umami taste

Inactive Publication Date: 2020-02-11
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is not only time-consuming, labor-intensive, polluting, and smells bad, so the de-meat process needs to be improved urgently
If these residual meat are not recycled, on the one hand, it will cause a great waste of protein resources, and on the other hand, it will also pollute the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The first step is to steam the crab back shell and crab feet with meat in a steam bath for 40 minutes until cooked, cool, smash until the residual meat is completely exposed, take 100 parts by weight, add 300 parts of water, and adjust the pH value 5.0, temperature 75°C, add 400,000 U of papain according to the activity unit of the enzyme, and stir for 2 hours for enzymolysis;

[0018] In the second step, adjust the pH value to 6.0, the temperature is 50°C, add 400,000 U of compound flavor protease according to the activity unit of the enzyme, and stir for 2 hours for enzymolysis;

[0019] The third step is to heat and boil to kill the enzyme, filter the residue through plate and frame, and add 3.3% salt, 1% sucrose, and 0.17% monosodium glutamate to the filtrate according to the mass percentage to prepare a transparent crab-flavored seasoning liquid.

[0020] The filtrate can also be concentrated to 1 / 2 of the original volume by low-temperature vacuum, and after adding...

Embodiment 2

[0023] The first step is to steam the crab back shell and crab feet with meat in a steam bath for 60 minutes until cooked, cool, smash until the residual meat is completely exposed, take 100 parts by weight, add 350 parts of water, and adjust the pH value 6.0, temperature 60°C, add 300,000 U of subtilisin according to the activity unit of the enzyme, and stir for 3 hours for enzymolysis;

[0024] The second step is to adjust the pH value to 5.0, the temperature is 60°C, add 300,000 U of compound flavor protease according to the activity unit of the enzyme, and stir for 3 hours for enzymolysis;

[0025] The third step is heating and boiling to kill the enzyme, and the residue is separated by a centrifuge. The filtrate is prepared by adding 1.5% salt, 0.5% sucrose, and 0.08% monosodium glutamate according to the mass percentage to make a transparent crab-flavored seasoning liquid.

[0026] It is also possible to concentrate the filtrate to 1 / 3 of the original volume, add 1% of s...

Embodiment 3

[0028] The first step is to steam the crab back shell and crab feet with meat in a steam bath for 40 minutes until cooked, cool, smash until the residual meat is completely exposed, take 100 parts by weight, add 400 parts of water, and adjust the pH value 4.5, temperature 50°C, add pepsin 600000U according to enzyme activity unit, stir for 2 hours for enzymolysis;

[0029] The second step is to adjust the pH value to 6.5, the temperature is 45°C, add Protamax complex protease 600000U according to the activity unit of the enzyme, and stir for 1.5 hours to enzymatically hydrolyze;

[0030] The third step is to heat and boil to kill the enzyme, and filter to remove the residue, and the filtrate is prepared by adding 5% salt, 3% sucrose, and 0.05% monosodium glutamate according to the mass percentage to make a transparent crab-flavored seasoning liquid.

[0031] The filtrate can also be concentrated to 1 / 3 of the original volume, and after adding 3% of salt, 2.5% of sucrose, 0.1% ...

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PUM

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Abstract

The invention discloses a method for preparing crab-flavor seasoning. The method comprises the following steps: steaming crab processing leftovers with meat, performing cooling and crushing, adding water, regulating the pH value to 4.5-6.0, at the temperature of 50-65 DEG C, adding protease, and stirring for enzymolysis; adjusting the pH value to 5.0-6.5, and at the temperature of 45-60 DEG C, adding protease, and stirring for enzymolysis; and heating for enzyme deactivation, performing filtering to remove residues, and blending filtrate to obtain a finished product. All protein resources arerecycled, the prepared product is rich in free amino acids, the content of amino acid nitrogen reaches 0.9 g / 100 ml (liquid) and 2 g / 100 g (paste), the recovery rate of protein and flavor substances reaches 98% or above, and the product is rich in crab flavor, obvious in delicate flavor, salty, fragrant and delicious. The preparation process disclosed by the invention is environmentally friendly,mild in condition and high in efficiency.

Description

technical field [0001] The invention relates to a method for making crab-flavored seasoning. Background technique [0002] Crab processing manufacturers usually air-dry the above-mentioned leftovers naturally to make feed or fertilizer, and a part of them is shipped to chitin production plants to produce chitin. The factory that produces chitin pre-treats the above-mentioned raw materials (leftovers) by boiling them first and then fermenting them naturally to remove residual meat. This method is not only time-consuming, labor-intensive, polluting, and smells bad, so the process of removing meat is in urgent need of improvement. If these residual meats are not recycled, on the one hand, it will cause a great waste of protein resources, and on the other hand, it will also pollute the environment. Contents of the invention [0003] Purpose of the present invention is exactly in order to solve the weak point that exists in the above-mentioned prior art, a kind of method of m...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 徐小芹
Owner 徐小芹
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