Hairy crab flavor extract prepared at low temperature

Abstract

The invention discloses a hairy crab flavor extract prepared at low temperature, and relates to the technical field of preparation methods of flavors and fragrances. The preparation method comprises the following steps: crushing and centrifugally separating hairy crabs into a first hairy crab product mainly comprising crab shells and a second hairy crab product mainly comprising a solution, crab juice, crab meat particles and the like, and meanwhile, performing ethanol and ultrasonic oscillation on the first hairy crab product to extract a third hairy crab product containing unique flavor substances; the second hairy crab product is subjected to a neutral enzymatic hydrolysis reaction to obtain an enzymatic hydrolysis reaction product containing hairy crab amino acid and other flavor substances, the third hairy crab product and the enzymatic hydrolysis reaction product are subjected to freezing separation, degerming and stable substance adding to obtain a hairy crab extracting solution, and the extracting solution is further added with a prepared essence base to eliminate the prepared peculiar smell. Flavor substances for attracting fishes are improved, so that the flavor of fresh and alive hairy crabs is highly simulated, and good attraction to deep-water meat fishes is formed.

Description

Technical Field

[0001] The invention relates to the technical field of methods for preparing flavors and fragrances, and in particular to a hairy crab flavor extract prepared at low temperature. Background Art

[0002] Chinese hairy crab, also known as Chinese mitten crab, belongs to the genus Mitten crab, family Mitten crab, family Decapoda, class Arthropoda. As a traditional aquatic delicacy, Chinese hairy crab is loved by people. However, the survival time of Chinese hairy crab out of water is short, and the shelf life of refrigerated storage and frozen storage affect the taste. Therefore, hairy crab products are also an auxiliary means of digestion.

[0003] Fresh hairy crabs have a unique crab aroma. Thanks to the sandy soil in the lakes where they live, hairy crabs are not contaminated with silt. They not only have little smell of mud, but also have the fragrance of water plants. This special smell allows hairy crabs to form a sense and attraction for fish. Due to the hard shell of crabs, crabs are very inconvenient to use as bait. In the fishing world, some anglers have tried to mash immature hairy crabs and mix them into bait, which effectively attracts more ferocious fish in deep waters to come for food and increases the chances of catching big fish. Therefore, hairy crabs have the potential to be used as bait spices and additives, which can attract experienced fishing challengers and even novice anglers, thereby reducing the difficulty of catching big fish.

[0004] However, the by-products of hairy crabs in the market are mainly condiments, food and beverages, etc., while there are few fish baits mainly based on hairy crabs that add spices. Some finished baits are directly added with crab crushed materials and their juice, but simply adding crab crushed materials can only increase the fishy smell, which requires both seafood and river fresh ingredients.

[0005] It can be seen that the current market cannot provide products that simulate the aroma of hairy crabs, and synthetic chemical ingredients are far from the natural aroma of real hairy crabs. In addition, the products on the market that add crab ingredients are mainly cooked, which destroys the natural fish-attracting aroma of hairy crabs. Summary of the invention

[0006] In order to solve the problems existing in the prior art, the main purpose of the present invention is to provide a hairy crab flavor extract prepared at low temperature, which can realize an extract product containing the amino acid components of hairy crab itself and having the natural hairy crab aroma.

[0007] In order to achieve the above object, the present invention adopts the following technical solution: A hairy crab flavor extract prepared at low temperature, comprising a hairy crab extract, wherein the preparation steps of the hairy crab extract are as follows: The hairy crab is crushed by a crusher until the shell and the meat are initially separated, and a first hairy crab product containing the shell and the rest of the second hairy crab product are obtained by centrifugal separation; Add 1 to 1.5 times by weight of 75%-85% ethanol to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 1 to 2 hours. After the extraction is completed, filter out the liquid, evaporate the ethanol through concentration, and obtain a third hairy crab product; The second hairy crab product is added into an enzymatic reaction pot, with 0.3-0.8 parts of flavor protease and 0.5-0.6 parts of compound enzyme, the pH is adjusted to 7, and enzymatically hydrolyzed at 40-45°C for 1.5-3 hours to obtain an enzymatic reaction product; The mixture of the third hairy crab product and the enzymatic hydrolysis reaction product is placed in a refrigerated centrifuge, and the upper enzymatic hydrolysis clarified liquid is taken to obtain the hairy crab extract.

[0008] Preferably, the solid filtered out after ultrasonic extraction of the first hairy crab product is added with 1 to 1.5 times by weight of 85%-95% ethanol, stirred and mixed, and placed in an ultrasonic extractor for 2-3 hours. After completion, the liquid is filtered out, concentrated to evaporate the ethanol, and added to the third hairy crab product.

[0009] Preferably, the hairy crabs are fresh hairy crabs, which are washed to remove impurities, and the back shell and four pairs of legs of the hairy crabs are separated, crushed by a crusher, and then added to the first hairy crab product.

[0010] Preferably, the enzymatic hydrolysis reaction liquid is filtered to obtain solid matter one and liquid matter one, the filtered solid matter is washed and then liquid matter two is filtered out, and liquid matter one and liquid matter two are mixed to obtain an enzymatic hydrolysis reaction product.

[0011] Preferably, the refrigerated centrifugation conditions are: freezing temperature of 0-5°C, number of revolutions of 1800 to 2800, and time of 5-20 minutes.

[0012] Preferably, the upper enzymatically clarified liquid is further filtered through an ultrafiltration membrane for sterilization to obtain a hairy crab extract.

[0013] Preferably, the upper enzymatically clarified liquid is further sterilized by an instantaneous high temperature system, and the sterilization conditions are: temperature 121-135° C., heating time 2-8 seconds.

[0014] Preferably, by weight, 0.2-0.5 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol and 0.05-0.1 parts of sodium benzoate are further added to every 80-90 parts of the upper enzymatic clarified liquid, and the mixture is stirred at room temperature for 20 minutes to obtain the hairy crab extract.

[0015] Preferably, the hairy crab flavor extract also includes the following components: ethyl hexadecanoate, 2-methylhexyl butyrate, hexyl butyrate, ethyl caprylate, acetic acid, dimethyl sulfide, ethyl hexanoate, thiol, methyl salicylate, hexyl acetate, isovaleraldehyde, linalool, ethyl lactate, leaf alcohol, isopentanol, 3-methylmercaptopropanal, 3-methylmercaptopropanol, 1-octen-3-ol, 2-methylbutanol, α-terpineol, anisaldehyde, ethyl acetate, ethyl 2-methylbutyrate, and benzaldehyde.

[0016] Preferably, the components of the hairy crab flavor extract are in the following proportions by weight: 80 parts of hairy crab extract, 5-10 parts of propylene glycol, 0.7-1 part of ethyl hexadecanoate, 0.5-5 parts of hexyl 2-methylbutyrate, 0.2-2 parts of hexyl butyrate, 0.2-2 parts of ethyl octanoate, 0.2-0.5 parts of acetic acid, 0.1-1 parts of dimethyl sulfide, 0.1-1 parts of ethyl hexanoate, 0.1-1 parts of mercaptan, 0.1-1 parts of methyl salicylate, 0.1-1 parts of hexyl acetate, 0.1-0.3 parts of isovaleraldehyde, and 0.07-0.7 parts of linalool. parts, ethyl lactate 0.06-0.6 parts, leaf alcohol 0.05-0.5 parts, isopentanol 0.04-0.2 parts, 3-methylthiopropanal 0.03-0.3 parts, 3-methylthiopropanol 0.03-0.1 parts, 1-octen-3-ol 0.02-0.2 parts, 2-methylbutanol 0.02-0.2 parts, α-pinene alcohol 0.02-0.2 parts, anisaldehyde 0.02-0.2 parts, ethyl acetate 0.02-0.2 parts, ethyl 2-methylbutyrate 0.01-0.1 parts, benzaldehyde 0.01-0.1 parts.

[0017] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention crushes and centrifuges hairy crabs to obtain a first hairy crab product mainly consisting of crab shells, and a second hairy crab product mainly consisting of a solution, crab juice, crab meat particles, etc. At the same time, the first hairy crab product is subjected to ethanol and ultrasonic oscillation to extract a third hairy crab product containing unique grass and crab flavor substances; the second hairy crab product is subjected to a neutral enzymatic hydrolysis reaction to obtain an enzymatic hydrolysis reaction product containing crab juice and crab meat enzymatic hydrolysis amino acids and other flavor substances; the third hairy crab product and the enzymatic hydrolysis reaction product are subjected to freezing separation, sterilization, and addition of a stabilizing substance to obtain a hairy crab extract that can highly simulate the flavor of fresh hairy crabs and has a good attraction to deep-water carnivorous fish.

[0018] (2) The present invention further increases the content of the first hairy crab product by separating the crab back and the legs in advance and further extracting the solids extracted from the first hairy crab for a second time, thereby further increasing the proportion of flavor substances extracted from the shell of the fresh hairy crab.

[0019] (3) The present invention further achieves the stability of the extract and the retention length of the flavor substances by configuring propylene glycol, ethyl hexadecanoate, acetic acid, etc. At the same time, by matching ethyl octanoate, hexyl butyrate, 1-octen-3-ol, ethyl acetate, isovaleraldehyde, 3-methylmercaptopropanol, α-pineneol, isopentanol, ethyl caproate, methyl salicylate, 2-methylbutanol, hexyl acetate, 2-methylhexyl butyrate, ethyl 2-methylbutyrate, linalool, anisaldehyde, leaf alcohol, dimethyl sulfide, thiol, ethyl lactate, benzaldehyde, and 3-methylmercaptopropanal, the odor of the hairy crab extract is eliminated and the natural flavor characteristics of the hairy crab are enhanced. DETAILED DESCRIPTION

[0020] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the specific implementation methods of the present invention are further described in detail below in conjunction with examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0021] It should be noted that the term "include / comprises" used herein refers to the presence of a feature, step or component / part, but does not exclude the presence or addition of one or more other features, steps or components / parts. The term "and / or" used herein includes any and all combinations of one or more of the relevant listed items.

[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which the present application belongs. The terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the present application. In addition, in the description of the present application, the terms "first", "second", etc. are only used to describe the purpose and distinguish similar objects, and there is no sequential order between the two, nor can they be understood as indicating or implying relative importance. In addition, in the description of the present application, unless otherwise stated, the meaning of "plurality" is two or more.

[0023] The features described herein may be implemented in different forms and should not be interpreted as being limited to the examples described herein. Rather, the examples described herein have been provided only to illustrate some of the many possible ways of implementing the methods, devices and / or systems described herein that will be apparent after understanding the disclosure of the present application.

[0024] The features of the examples described herein may be combined in various ways that will be apparent after understanding the disclosure of the present application. In addition, although the examples described herein have various configurations, other configurations are possible as will be apparent after understanding the disclosure of the present application.

[0025] Implementation Case 1 This embodiment relates to a hairy crab flavor extract prepared at low temperature, which includes a hairy crab extract. The preparation steps of the hairy crab extract are as follows: (1) The hairy crab is crushed by a crusher until the shell and meat are initially separated, and then centrifuged to obtain a first hairy crab product containing the shell and the rest of the second hairy crab product.

[0026] (2) Add 75% ethanol at a weight multiple of 1 to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 1 hour. After the extraction is completed, filter out the liquid, heat in a water bath and vacuum concentrate to evaporate the ethanol, thereby obtaining the third hairy crab product.

[0027] (3) Add the second hairy crab product into an enzymatic hydrolysis reaction pot, add 0.5 parts of flavor protease and 0.5 parts of complex enzyme, adjust the pH to 7, and perform enzymatic hydrolysis at 43°C for 2.5 hours to obtain an enzymatic hydrolysis reaction product.

[0028] (4) placing the mixture of the third hairy crab product and the enzymatic hydrolysis reaction product in a refrigerated centrifuge at a freezing temperature of 0°C and a rotation speed of 1800 for 10 minutes, taking the upper enzymatic hydrolysis clarified liquid; filtering through an ultrafiltration membrane for sterilization; further adding 0.3 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol, and 0.05 parts of sodium benzoate to every 80-90 parts of the upper enzymatic hydrolysis clarified liquid by weight, and stirring at room temperature for 20 minutes to obtain a hairy crab extract.

[0029] It can produce an extract product that contains the amino acid components of hairy crabs and has the natural aroma of hairy crabs It is worth noting that, in the present embodiment, the hairy crabs are crushed and centrifuged to separate into a first hairy crab product which is mainly crab shells, and a second hairy crab product which mainly comprises solutions, crab juice, crab meat particles, etc. At the same time, the first hairy crab product is subjected to ethanol and ultrasonic oscillation to extract a third hairy crab product which comprises unique grass and crab flavor substances; the second hairy crab product is subjected to a neutral enzymatic hydrolysis reaction to obtain an enzymatic hydrolysis reaction product which comprises crab juice and amino acids obtained by enzymatic hydrolysis of crab meat, and the third hairy crab product and the enzymatic hydrolysis reaction product are subjected to frozen separation, sterilization, and addition of stabilizing substances to obtain a hairy crab extract which can highly simulate the flavor of fresh hairy crabs and has a good appeal to deep-water carnivorous fishes.

[0030] Implementation Case 2 This embodiment relates to a hairy crab flavor extract prepared at low temperature, which includes a hairy crab extract. The preparation steps of the hairy crab extract are as follows: (1) The hairy crab is crushed by a crusher until the shell and meat are initially separated, and then centrifuged to obtain a first hairy crab product containing the shell and the rest of the second hairy crab product.

[0031] (2) Add 1.5 times the weight of 85% ethanol to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 2 hours. After the extraction is completed, filter out the liquid, heat in a water bath and vacuum concentrate to evaporate the ethanol, thereby obtaining the third hairy crab product.

[0032] (3) Add the second hairy crab product into an enzymatic hydrolysis reaction pot, add 0.5 parts of flavor protease and 0.5 parts of complex enzyme, adjust the pH to 7, and perform enzymatic hydrolysis at 43°C for 2.5 hours to obtain an enzymatic hydrolysis reaction product.

[0033] (4) placing the mixture of the third hairy crab product and the enzymatic hydrolysis reaction product in a refrigerated centrifuge at a freezing temperature of 0°C and a rotation speed of 1800 for 10 minutes, taking the upper enzymatic hydrolysis clarified liquid; filtering through an ultrafiltration membrane for sterilization; further adding 0.3 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol, and 0.05 parts of sodium benzoate to every 80-90 parts of the upper enzymatic hydrolysis clarified liquid by weight, and stirring at room temperature for 20 minutes to obtain a hairy crab extract.

[0034] It is worth noting that by increasing the amount and concentration of ethanol, the natural flavor of the hairy crab extract can be slightly increased.

[0035] Implementation Case 3 This embodiment relates to a hairy crab flavor extract prepared at low temperature, which includes a hairy crab extract. The preparation steps of the hairy crab extract are as follows: (1) The hairy crab is crushed by a crusher until the shell and meat are initially separated, and then centrifuged to obtain a first hairy crab product containing the shell and the rest of the second hairy crab product.

[0036] (2) Add 1.5 times the weight of 85% ethanol to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 2 hours. After the extraction, filter out the solid, add 1.5 times the weight of 95% ethanol, stir and mix, and place in an ultrasonic extractor for 2-3 hours. Heat the liquid filtered out twice in a water bath and vacuum concentrate to evaporate the ethanol, thereby obtaining the third hairy crab product.

[0037] (3) Add the second hairy crab product into an enzymatic hydrolysis reaction pot, add 0.5 parts of flavor protease and 0.5 parts of complex enzyme, adjust the pH to 7, and perform enzymatic hydrolysis at 43°C for 2.5 hours to obtain an enzymatic hydrolysis reaction product.

[0038] (4) placing the mixture of the third hairy crab product and the enzymatic hydrolysis reaction product in a refrigerated centrifuge at a freezing temperature of 0°C and a rotation speed of 1800 for 10 minutes, taking the upper enzymatic hydrolysis clarified liquid; filtering through an ultrafiltration membrane for sterilization; further adding 0.3 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol, and 0.05 parts of sodium benzoate to every 80-90 parts of the upper enzymatic hydrolysis clarified liquid by weight, and stirring at room temperature for 20 minutes to obtain a hairy crab extract.

[0039] It is worth noting that by increasing the amount and concentration of ethanol, the natural flavor of the hairy crab extract can be slightly increased, which is extremely fresh and attractive to ferocious fish, but the amount of the increased third hairy crab product is small.

[0040] Implementation Case 4 This embodiment relates to a hairy crab flavor extract prepared at low temperature, which includes a hairy crab extract. The preparation steps of the hairy crab extract are as follows: (1) The hairy crab is crushed by a crusher until the shell and meat are initially separated, and then centrifuged to obtain a first hairy crab product containing the shell and the rest of the second hairy crab product.

[0041] (2) Add 1.5 times the weight of 85% ethanol to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 2 hours. After the extraction is completed, filter out the liquid, heat in a water bath and vacuum concentrate to evaporate the ethanol, thereby obtaining the third hairy crab product.

[0042] (3) Add the second hairy crab product into an enzymatic hydrolysis reaction pot, add 0.5 parts of flavor protease and 0.5 parts of complex enzyme, adjust the pH to 7, and perform enzymatic hydrolysis at 43°C for 2.5 hours to obtain an enzymatic hydrolysis reaction product.

[0043] (4) placing the mixture of the third hairy crab product and the enzymatic hydrolysis reaction product in a refrigerated centrifuge at a freezing temperature of 0°C and a rotation speed of 1800 for 10 minutes, taking the upper enzymatic hydrolysis clarified liquid; filtering through an ultrafiltration membrane for sterilization; further adding 0.3 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol, and 0.05 parts of sodium benzoate to every 80-90 parts of the upper enzymatic hydrolysis clarified liquid by weight, and stirring at room temperature for 20 minutes to obtain a hairy crab extract.

[0044] It is worth noting that by increasing the amount and concentration of ethanol, the natural flavor of the hairy crab extract can be slightly increased, which is also very attractive to ferocious fish, but the amount of the third hairy crab product increased is more than that of Example 3. On the one hand, the raw materials of the crab shell part are increased, and on the other hand, the relatively complete crab shell can increase the amount of the third hairy crab product.

[0045] Implementation Case 5 This embodiment relates to a hairy crab flavor extract prepared at low temperature, which includes a hairy crab extract. The preparation steps of the hairy crab extract are as follows: (1) The hairy crab is crushed by a crusher until the shell and meat are initially separated, and then centrifuged to obtain a first hairy crab product containing the shell and the rest of the second hairy crab product.

[0046] (2) Add 1.5 times the weight of 85% ethanol to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 2 hours. After the extraction is completed, filter out the liquid, heat in a water bath and vacuum concentrate to evaporate the ethanol, thereby obtaining the third hairy crab product.

[0047] (3) Add the second hairy crab product into an enzymatic hydrolysis reaction pot, add 0.5 parts of flavor protease and 0.5 parts of complex enzyme, adjust the pH to 7, and perform enzymatic hydrolysis at 43°C for 2.5 hours to obtain an enzymatic hydrolysis reaction liquid, filter out solid matter 1 and liquid matter 1, wash the filtered solid matter, filter out liquid matter 2, mix liquid matter 1 and liquid matter 2 as an enzymatic hydrolysis reaction product, and obtain an enzymatic hydrolysis reaction product.

[0048] (4) placing the mixture of the third hairy crab product and the enzymatic hydrolysis reaction product in a refrigerated centrifuge at a freezing temperature of 0°C and a rotation speed of 1800 for 10 minutes, taking the upper enzymatic hydrolysis clarified liquid; filtering through an ultrafiltration membrane for sterilization; further adding 0.3 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol, and 0.05 parts of sodium benzoate to every 80-90 parts of the upper enzymatic hydrolysis clarified liquid by weight, and stirring at room temperature for 20 minutes to obtain a hairy crab extract.

[0049] It is worth mentioning that after the enzymatic hydrolysis reaction liquid is cleaned, the amino acid and other flavors of the hairy crab are further increased, making it more attractive to a wider range of fish.

[0050] Implementation Case 6 This embodiment relates to a hairy crab flavor extract prepared at low temperature, and the hairy crab extract is prepared according to any of the above embodiments. The components are weighed in order by weight: 80 grams of hairy crab extract, 5 grams of propylene glycol, 0.7 grams of ethyl hexadecanoate, 0.5 grams of 2-methylbutyric acid hexyl ester, 0.2 grams of hexyl butyrate, 0.2 grams of ethyl octanoate, 0.2 grams of acetic acid, 0.1 grams of dimethyl sulfide, 0.1 grams of ethyl hexanoate, 0.1 grams of mercaptan, 0.1 grams of methyl salicylate, 0.1 grams of hexyl acetate, 0.1 grams of isovaleraldehyde, 0.07 grams of linalool, 0.06 g of ethyl lactate, 0.05 g of leaf alcohol, 0.04 g of isopentanol, 0.03 g of 3-methylthiopropanal, 0.03 g of 3-methylthiopropanol, 0.02 g of 1-octen-3-ol, 0.02 g of 2-methylbutanol, 0.02 g of α-pineneol, 0.02 g of anisaldehyde, 0.02 g of ethyl acetate, 0.01 g of ethyl 2-methylbutyrate, and 0.01 g of benzaldehyde. The components are mixed and fully stirred to obtain a hairy crab flavor extract.

[0051] Implementation Case 7 This embodiment relates to a hairy crab flavor extract prepared at low temperature, and the hairy crab extract is prepared according to any of the above embodiments. The components were weighed in order by weight: 80 g of hairy crab extract, 10 g of propylene glycol, 1 g of ethyl hexadecanoate, 5 g of 2-methylbutyrate hexyl, 2 g of hexyl butyrate, 2 g of ethyl octanoate, 0.5 g of acetic acid, 1 g of dimethyl sulfide, 1 g of ethyl hexanoate, 1 g of mercaptan, 1 g of methyl salicylate, 1 g of hexyl acetate, 0.3 g of isovaleraldehyde, 0.7 g of linalool, 0.6 g of ethyl lactate, 0.5 g of leaf alcohol, 0.2 g of isopentanol, 0.3 g of 3-methylthiopropanal, 0.1 g of 3-methylthiopropanol, 0.2 g of 1-octen-3-ol, 0.2 g of 2-methylbutanol, 0.2 g of α-terpineol, 0.2 g of anisaldehyde, 0.2 g of ethyl acetate, 0.1 g of 2-methylbutyrate ethyl, and 0.1 g of benzaldehyde. The components were mixed and stirred thoroughly to obtain a hairy crab flavor extract.

[0052] It is worth mentioning that the stability of the extract and the length of flavor substances are achieved by configuring propylene glycol, ethyl hexadecanoate, acetic acid, etc. At the same time, through the matching ethyl octanoate, hexyl butyrate, 1-octen-3-ol, ethyl acetate, isovaleraldehyde, 3-methylmercaptopropanol, α-pineneol, isopentanol, ethyl caproate, methyl salicylate, 2-methylbutanol, hexyl acetate, 2-methylhexyl butyrate, ethyl 2-methylbutyrate, linalool, anisaldehyde, leaf alcohol, dimethyl sulfide, thiol, ethyl lactate, benzaldehyde, and 3-methylmercaptopropanal, after formulation, the hairy crab flavor extract can effectively enhance the penetration of bait and has a higher attraction rate for ferocious fish.

[0053] The above embodiments mainly describe the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments, and the above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, and these changes and improvements all fall within the scope of the present invention to be protected.

Claims

1. A hairy crab flavor extract prepared at low temperature, characterized in that: The invention comprises a hairy crab extract, and the preparation steps of the hairy crab extract are as follows: The hairy crab is crushed by a crusher until the shell and the meat are initially separated, and then centrifuged to obtain a first hairy crab product containing the shell and the remaining second hairy crab product; Add 1-1.5 times by weight of 75%-85% ethanol to the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 1-2 hours. After the extraction is completed, filter out the liquid, evaporate the ethanol through concentration, and obtain the third hairy crab product; The second hairy crab product is added into an enzymatic reaction pot, with 0.3-0.8 parts of flavor protease and 0.5-0.6 parts of compound enzyme, the pH is adjusted to 7, and enzymatically hydrolyzed at 40-45°C for 1.5-3 hours to obtain an enzymatic reaction product; The mixture of the third hairy crab product and the enzymatic hydrolysis reaction product is placed in a refrigerated centrifuge, and the upper enzymatic hydrolysis clarified liquid is taken to obtain the hairy crab extract.

2. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: Add 1 to 1.5 times by weight of 85%-95% ethanol to the solid filtered out after ultrasonic extraction of the first hairy crab product, stir and mix, and place in an ultrasonic extractor for 2-3 hours. After completion, filter out the liquid, concentrate to evaporate the ethanol, and add it to the third hairy crab product.

3. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The hairy crabs are fresh hairy crabs, which are cleaned to remove impurities, and the back shells and four pairs of legs of the hairy crabs are separated, crushed by a crusher, and then added to the first hairy crab product.

4. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The obtained enzymolysis reaction liquid is filtered to obtain a solid substance 1 and a liquid substance 1, the filtered solid substance is washed and then the liquid substance 2 is filtered out, and the liquid substance 1 and the liquid substance 2 are mixed to obtain an enzymolysis reaction product.

5. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The refrigerated centrifugation conditions are: freezing temperature of 0-5°C, number of revolutions of 1800-2800, and time of 5-20 minutes.

6. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The upper enzymatically hydrolyzed clarified liquid is further filtered through an ultrafiltration membrane for sterilization to obtain a hairy crab extract.

7. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The upper enzymatically hydrolyzed clarified liquid is further sterilized by an instantaneous high temperature system, and the sterilization conditions are: temperature 121-135° C., heating time 2-8 seconds.

8. The hairy crab flavor extract prepared at low temperature according to claim 6 or 7, characterized in that: By weight, 0.2-0.5 parts of lemonade, pregelatinized hydroxypropyl distarch phosphate, 10 parts of propylene glycol and 0.05-0.1 parts of sodium benzoate were further added to every 80-90 parts of the upper enzymatic clarified liquid, and the mixture was stirred at room temperature for 20 minutes to obtain the hairy crab extract.

9. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The hairy crab flavor extract also includes components: ethyl hexadecanoate, 2-methylhexyl butyrate, hexyl butyrate, ethyl caprylate, acetic acid, dimethyl sulfide, ethyl hexanoate, thiol, methyl salicylate, hexyl acetate, isovaleraldehyde, linalool, ethyl lactate, leaf alcohol, isopentanol, 3-methylmercaptopropanal, 3-methylmercaptopropanol, 1-octen-3-ol, 2-methylbutanol, α-terpineol, anisaldehyde, ethyl acetate, ethyl 2-methylbutyrate, and benzaldehyde.

10. The hairy crab flavor extract prepared at low temperature according to claim 1, characterized in that: The components of the hairy crab flavor extract are as follows by weight: 80 parts of hairy crab extract, 5-10 parts of propylene glycol, 0.7-1 part of ethyl hexadecanoate, 0.5-5 parts of 2-methylbutyric acid hexyl ester, 0.2-2 parts of hexyl butyrate, 0.2-2 parts of ethyl octanoate, 0.2-0.5 parts of acetic acid, 0.1-1 parts of dimethyl sulfide, 0.1-1 parts of ethyl hexanoate, 0.1-1 parts of mercaptan, 0.1-1 parts of methyl salicylate, 0.1-1 parts of hexyl acetate, 0.1-0.3 parts of isovaleraldehyde, and 0.07-0.7 parts of linalool. 0.06-0.6 parts of ethyl lactate, 0.05-0.5 parts of leaf alcohol, 0.04-0.2 parts of isopentanol, 0.03-0.3 parts of 3-methylmercaptopropanal, 0.03-0.1 parts of 3-methylmercaptopropanol, 0.02-0.2 parts of 1-octen-3-ol, 0.02-0.2 parts of 2-methylbutanol, 0.02-0.2 parts of α-pineneol, 0.02-0.2 parts of anisaldehyde, 0.02-0.2 parts of ethyl acetate, 0.02-0.2 parts of ethyl 2-methylbutyrate, and 0.01-0.1 parts of benzaldehyde.