Novel ghost crab juice and preparation method thereof

A new type of sand crab juice, which is applied in the field of new sand crab juice and its preparation, can solve the problems of insufficient flavor and low amino nitrogen content, and achieve increased flavor components, reduced amine content, and better fermentation flavor outstanding effect

Pending Publication Date: 2021-08-06
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the problems that the existing "sand crab juice" has low amino nitrogen content and insufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Fresh sand crabs are washed, gutted, and drained until no water flows down for later use; 5 kg of washed and drained sand crabs and 300 grams of ginger are weighed and mashed together; put into the mashed sand crabs Add 2 kilograms of sea salt, 10 grams of protease, 5 kilograms of Kruyer's yeast and 3 kilograms of cold boiled water, stir well, put it in a tank, and store it for fermentation; put the fermentation tank at 25°C and ferment for 15 days to prepare a new type of sand crab sauce. The amino nitrogen of the prepared sand crab juice is 0.60g / 100 mL. Compared with the traditional sand crab juice, the added flavor components are: 6-methyl-2-heptanol, octanol, 3-cyclopentyl- 1-propanol, 6-methyl-2-heptanone, (1,1'-bicyclopentyl)-2-one, isophorone, 2-methyl-2-pentene, 2,3- Dimethyl-2-butene, 3-hexenyl butyrate.

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PUM

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Abstract

The invention discloses novel ghost crab juice and a preparation method thereof. The preparation method comprises the following main steps of (1) cleaning fresh ghost crabs, removing intestines, and draining until no water flows down for later use; (2) adding fresh ginger into the ghost crabs prepared in the step (1), and mashing together with the ghost crabs; (3) adding sea salt, protease, saccharomyces rouxii and cold boiled water into the ghost crabs mashed in the step (2), uniformly stirring, loading into a jar, sealing and fermenting; and (4) fermenting a fermentation jar prepared in the step (3) at 25 DEG C for 15 days to obtain the novel ghost crab juice. The novel ghost crab juice prepared by the invention enhances the quality and flavor of the traditional ghost crab juice, and has a good application prospect.

Description

technical field [0001] The invention relates to a novel sand crab juice and a preparation method thereof, belonging to the technical field of aquatic product processing and utilization. Background technique [0002] "Sand crab juice" is a unique traditional delicacy in Beihai. It is a pure natural green food without any additives made from wild sand crabs on coastal beaches through natural fermentation. This product has a history of more than 200 years. It has the characteristics of delicious taste and mellow taste, and is very popular among consumers in coastal areas. However, "sand crab juice" is naturally fermented, which has the problems of low amino nitrogen content and insufficient flavor. Contents of the invention [0003] Aiming at the problems that the existing "sand crab juice" has low amino nitrogen content and insufficient flavor, the purpose of the present invention is to provide a novel sand crab juice and a preparation method thereof. [0004] In order to ...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L27/24A23L27/10A23L29/00
CPCA23L17/40A23L27/10A23L27/24A23L29/06
Inventor 邓楚津徐雯慧香江杨玉平段丽英黎志健
Owner GUANGDONG OCEAN UNIVERSITY
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