CN100527995C - Natural crab ovary sauce and preparation method thereof - Google Patents
Natural crab ovary sauce and preparation method thereof Download PDFInfo
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- CN100527995C CN100527995C CNB200710057770XA CN200710057770A CN100527995C CN 100527995 C CN100527995 C CN 100527995C CN B200710057770X A CNB200710057770X A CN B200710057770XA CN 200710057770 A CN200710057770 A CN 200710057770A CN 100527995 C CN100527995 C CN 100527995C
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Abstract
The present invention discloses one kind of natural crab cream sauce and its preparation process. The natural crab cream sauce is prepared with egg 10-60 wt%, sea food material 5-20 wt%, tomato sauce 3-20 wt%, crab cream as scent base 1-5 wt%, odorant 3-20 wt%, seasoning 5-20 wt%, modified starch 1-5 wt%, thickener 0.1-1 wt%, food color 0.01-3 wt%, and water 10-50 wt%. Its preparation process includes the following steps: 1. cooking egg at 100-120 deg.c, cooling and grinding to obtain supplementary material I; 2. cooking sea food material at 100-120 deg.c, cooling and grinding to obtain supplementary material II; 3. mixing the supplementary material I, the supplementary material II and tomato sauce, 40 mesh sieving, adding the other materials and homogenizing at 20-40 MPa; and 5. packing and radiation sterilizing.
Description
Technical field
The present invention relates to a kind of paste flavoring and preparation method thereof, particularly a kind of natural crab ovary sauce and preparation method thereof belongs to food technology field.
Background technology
With natural extra large shrimp, shellfish and crab oil be the problem that grease layering, solid content precipitation appear when preparing sauce in primary raw material easily, so this series products not in the market.Crab oil sauce is only arranged in the market, be to be that primary raw material adopts edible monomer perfume compound and a large amount of monosodium glutamate, the plain allotment of seafood to form with the roe, its finished product is prone to the grease layering equally, the solid content sedimentation problem, color is compared with natural crab ovary with local flavor very big gap, and is difficult for dissolving when being used for cooking dishes.
Summary of the invention
The present invention is directed to above-mentioned deficiency, the demand in conjunction with in the catering market cooking being felt provides a kind of natural crab ovary sauce and preparation method thereof.
The present invention mainly adopts Poultry and Eggs, natural marine product, catsup etc., by the cooking process of Maillard reaction simulated foods, is aided with scientific allocation, forms the delicious flavour of crab oil and the bright color of crab oil.
The purpose of this invention is to provide a kind of crab ovary sauce paste flavoring with seafood crab oil local flavor.
Purpose of the present invention is achieved through the following technical solutions:
The percentage by weight of crab ovary sauce consists of: birds, beasts and eggs 10～60%, marine product 5～20%, catsup 3～20%, crab oil perfume base 1～5%, tasty agents 3～20%, flavoring 5～20%, converted starch 1～5%, thickener 0.1～1%, food coloring 0.01～3%, water 10～50%.
Described birds, beasts and eggs are egg, duck's egg or goose egg, and marine product is the meat of shrimp, crab or shellfish; The crab oil perfume base is the flavoring essence with seafood flavor; Tasty agents is one or more mixtures in monosodium glutamate, the sweet acid of flesh, the sweet acid of bird, the sodium succinate; Flavoring is one or more mixtures in white pepper powder, black pepper, big fennel, little fennel, green onion powder, ginger powder, white sugar, the salt; Thickener is edible glue such as guar gum, xanthans, gelatin; Pigment is one or more mixtures in the natural or synthetic food colors such as capsanthin, monascorubin.
The universal method preparation that crab ovary sauce of the present invention can adopt food service industry to prepare sauce also can be adopted following method preparation, comprises step:
1) 100～120 ℃ insulation 10～60min system is ripe down in temperature with birds, beasts and eggs, is cooled to back below 40 ℃ and rubs, and stirs, and obtains auxiliary material 1.
2) insulation 10～30min system is ripe down marine product to be adopted 100～120 ℃, is cooled to back below 40 ℃ and rubs, and stirs, and obtains auxiliary material 2.
3) auxiliary material 1, auxiliary material 2 are mixed with catsup, stir, cross 40 mesh sieves, obtain auxiliary material 3.
4) in auxiliary material 3, add crab oil perfume base, flavoring, tasty agents, food coloring, and add converted starch with 60～70 ℃ hot water dissolving.Above material is crossed colloid mill, make fine and smooth sauce state, add thickener then, fully mix well, after homogenizer, pressure 20～40Mpa makes the oily immiscible material of liquid, solid and water in the raw material fully emulsified, forms in stable condition crab ovary sauce.
5) with the product can, the radio sterilization sterilization.
Advantage of the present invention and characteristics are:
1, having overcome with the meat of natural marine product and crab oil is grease layering, the solid content sedimentation problem that primary raw material occurs when preparing sauce easily.
2, the crab ovary sauce exquisiteness of the inventive method preparation is even, in stable condition, smooth brightness, matching in color, is used for cooking dishes, can make the juice Huang of dish, color and luster is arranged, brightness is arranged.
The specific embodiment
In order to understand the present invention, further specify the present invention with embodiment below, but do not limit the present invention.
Embodiment 1
It is ripe to get 100g egg system, and temperature is 100 ℃, insulation 10min; Be cooled to back below 40 ℃ and rub, stir, obtain auxiliary material 1.It is ripe to get 200g shrimp system, and temperature is 100 ℃, insulation 10min; Be cooled to back below 40 ℃ and rub, stir, obtain auxiliary material 2.Get 300g water and be heated to 60 ℃, add the 30g converted starch in hot water, fully stirring and dissolving is standby.
Auxiliary material 1, auxiliary material 2 are mixed with 30g catsup, stir, cross 40 mesh sieves, obtain auxiliary material 3.In auxiliary material 3, add 10g crab oil perfume base, 50g green onion powder, 110g monosodium glutamate, 0.1g capsanthin, and water-soluble converted starch has been used in adding.Above material is crossed colloid mill, make fine and smooth sauce state, add the 1g xanthans then, fully mix well, after homogenizer, pressure 20Mpa makes the oily immiscible material of liquid, solid and water in the raw material fully emulsified, forms in stable condition crab ovary sauce.
After the can, the radio sterilization sterilization.
Embodiment 2
It is ripe to get 350g duck's egg system, and temperature is 110 ℃, insulation 35min; Be cooled to below 40 ℃, rub, stir, obtain auxiliary material 1.125g crab system is ripe, and temperature is 110 ℃, insulation 20min; Be cooled to back below 40 ℃ and rub, stir, obtain auxiliary material 2.Get 500g water and be heated to 65 ℃, add the 50g converted starch in hot water, fully stirring and dissolving is standby.
Auxiliary material 1, auxiliary material 2 are mixed with 110g catsup, stir, cross 40 mesh sieves, obtain auxiliary material 3.In auxiliary material 3, add 50g crab oil perfume base, 200g salt, 200g sodium succinate, 15g monascorubin, and water-soluble converted starch has been used in adding.Above material is crossed colloid mill, make fine and smooth sauce state, add the 10g guar gum then, fully mix well, after homogenizer, pressure 30Mpa makes the oily immiscible material of liquid, solid and water in the raw material fully emulsified, forms in stable condition crab ovary sauce.
After the can, the radio sterilization sterilization.
Embodiment 3
It is ripe to get 600g goose egg system, and temperature is 120 ℃, insulation 60min.After being cooled to below 40 ℃, rub, stir, obtain auxiliary material 1.50g shellfish system is ripe, and temperature is 120 ℃, insulation 30min; Be cooled to back below 40 ℃ and rub, stir, obtain auxiliary material 2.Get 100g water and be heated to 70 ℃, add the 10g converted starch in hot water, fully stirring and dissolving is standby.
Auxiliary material 1, auxiliary material 2 are mixed with 200g catsup, stir, cross 40 mesh sieves, obtain auxiliary material 3.In auxiliary material 3, add 30g crab oil perfume base, 125g white pepper powder, the sweet acid of 30g bird, 30g capsanthin, and add water dissolving converted starch.Above material is crossed colloid mill, make fine and smooth sauce state, add the 5.5g gelatin then, fully mix well, after homogenizer, pressure 40Mpa makes the oily immiscible material of liquid, solid and water in the raw material fully emulsified, forms in stable condition crab ovary sauce.
After the can, the radio sterilization sterilization.
Claims (3)
1, a kind of preparation method of natural crab ovary sauce is characterized in that: comprising:
1) component and percentage by weight are: birds, beasts and eggs 10～60%, marine product 5～20%, catsup 3～20%, crab oil perfume base 1～5%, tasty agents 3～20%, flavoring 5～20%, converted starch 1～5%, thickener 0.1～1%, food coloring 0.01～3%, water 10～50%;
2) 100～120 ℃ insulation 10～60min system is ripe down in temperature with birds, beasts and eggs, is cooled to back below 40 ℃ and rubs, and stirs, and obtains auxiliary material 1;
3) insulation 10～30min system is ripe down marine product to be adopted 100～120 ℃, is cooled to back below 40 ℃ and rubs, and stirs, and obtains auxiliary material 2;
4) auxiliary material 1, auxiliary material 2 are mixed with catsup, stir, cross 40 mesh sieves, obtain auxiliary material 3;
5) in auxiliary material 3, add crab oil perfume base, flavoring, tasty agents, food coloring, and add converted starch with 60～70 ℃ hot water dissolving; Above material is crossed colloid mill, make fine and smooth sauce state, add thickener then, fully mix well, after homogenizer, pressure 20～40Mpa makes the oily immiscible material of liquid, solid and water in the raw material fully emulsified, forms in stable condition crab ovary sauce;
6) with the product can, the radio sterilization sterilization;
Described birds, beasts and eggs are egg, duck's egg or goose egg; Described marine product is the meat of shrimp, crab or shellfish; Described crab oil perfume base is the flavoring essence with seafood crab flavor; Described tasty agents is one or more mixtures in monosodium glutamate, the sweet acid of flesh, the sweet acid of bird, the sodium succinate; Described pigment is a kind of or its mixture in capsanthin, the monascorubin.
2, according to the preparation method of the described natural crab ovary sauce of claim 1, it is characterized in that: flavoring is one or more mixtures in white pepper powder, black pepper, big fennel, little fennel, green onion powder, ginger powder, white sugar, the salt.
3, according to the preparation method of the described natural crab ovary sauce of claim 1, it is characterized in that: thickener is guar gum, xanthans or gelatin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200710057770XA CN100527995C (en) | 2007-06-28 | 2007-06-28 | Natural crab ovary sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200710057770XA CN100527995C (en) | 2007-06-28 | 2007-06-28 | Natural crab ovary sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101077172A CN101077172A (en) | 2007-11-28 |
| CN100527995C true CN100527995C (en) | 2009-08-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200710057770XA Expired - Fee Related CN100527995C (en) | 2007-06-28 | 2007-06-28 | Natural crab ovary sauce and preparation method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715427A (en) * | 2012-06-12 | 2012-10-10 | 苏州琪乐豆商贸有限公司 | Manufacture method of dried crab cream slices |
| CN103584067A (en) * | 2013-11-09 | 2014-02-19 | 哈尔滨艾克尔食品科技有限公司 | Hoisin sauce powder |
| CN106107888B (en) * | 2016-06-24 | 2020-02-07 | 山东天博食品配料有限公司 | Crab-flavor essence free of seafood allergen components and preparation method thereof |
| CN111357951A (en) * | 2020-04-24 | 2020-07-03 | 天津商业大学 | Crab cream flavor seasoning sauce and preparation method thereof |
| CN114081159A (en) * | 2021-11-25 | 2022-02-25 | 福建正味生物科技有限公司 | Crab meat paste-like essence and preparation method thereof |
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2007
- 2007-06-28 CN CNB200710057770XA patent/CN100527995C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN101077172A (en) | 2007-11-28 |
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Owner name: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD Free format text: FORMER NAME: CHUNFA FOOD MATERIAL CO., LTD., TIANJIN |
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Address after: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Patentee after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 economic development zone, Dongli District, Tianjin Patentee before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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Denomination of invention: Natural crab ovary sauce and preparation method thereof Effective date of registration: 20111231 Granted publication date: 20090819 Pledgee: Bank of Dalian Co Tianjin branch Pledgor: Tianjin Chunfa Biotechnology Group Co., Ltd. Registration number: 2011990000535 |
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Date of cancellation: 20121012 Granted publication date: 20090819 Pledgee: Bank of Dalian Co Tianjin branch Pledgor: Tianjin Chunfa Biotechnology Group Co., Ltd. Registration number: 2011990000535 |
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Denomination of invention: Natural crab ovary sauce and preparation method thereof Effective date of registration: 20121012 Granted publication date: 20090819 Pledgee: Bank of Dalian Co Tianjin branch Pledgor: Tianjin Chunfa Biotechnology Group Co., Ltd. Registration number: 2012990000601 |
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