CN101422227A - Crab deep-processing flavoring products and manufacture technique thereof - Google Patents

Abstract

The invention relates to a seasoning product produced by means of deeply processing crabs and a manufacturing technique thereof; the seasoning product is a modern high-grade strongly fresh compound seasoning that takes a crab extract as a main material to be added with natural seasonings including edible salt, monosodium glutamate, I+G, maltodextrin, ginger powder, and the like, and is manufactured by adopting the modern biotechnology combined with the latest food processing technique. The seasoning product is prepared by carrying out the steps of washing, arranging, high pressure steaming, pulping and breaking, zymolysis and extraction, solid-liquid separation and modulation and processing to the crabs.

Description

A kind of crab deep-processing flavoring products and manufacturing process

One, technical field

A kind of crab deep-processing flavoring products and manufacturing process that the present invention reaches, be to be primary raw material with crab class extract, add natural flavourings such as salt, monosodium glutamate, I+G, maltodextrin, Jiang Fen, adopt modern biotechnology in conjunction with senior strong bright type purpose compound flavour enhancer of a kind of modern times of up-to-date food processing technology manufacturing.

Two, technical background

Increasing bright class flavouring is one of requisite important consumer goods in people's daily life, and tradition increases bright class flavouring mainly based on monosodium glutamate, chickens' extract, oyster sauce etc., is the main product in market for many years always.In the commodity of Modern Market Economy today with keen competition, the product of homogeneity is difficult to form competitiveness, and profit margin is also more and more littler, and especially some brand recognitions are not high, do not have innovation ability, is difficult to existence especially by the enterprise of production traditional product.Therefore, develop the new bright class flavouring category that increases, seek new selling point, open up new consumption market, become the inexorable trend of flavoring industry development.

Three, summary of the invention

A kind of crab deep-processing flavoring products provided by the invention and manufacturing process, be to be primary raw material with crab class extract, add natural flavourings such as salt, monosodium glutamate, I+G, maltodextrin, Jiang Fen, adopt modern biotechnology in conjunction with senior strong bright type purpose compound flavour enhancer of a kind of modern times of up-to-date food processing technology manufacturing.

Technical scheme of the present invention is: crab is processed into through cleaning arrangement, autoclaving, making beating fragmentation, enzymolysis and extraction, Separation of Solid and Liquid, modulation.

The invention has the beneficial effects as follows: utilize the peculiar aquatic foods that are by force of crab class to act on, the bright product of water is transplanted to the flavouring of product deep processing from traditional food consumption, promptly solved China's crab class aquaculture overproduction, Time To Market is concentrated, the problem of sales difficulty, be the aquatic products deep processing again simultaneously, the added value that increases agricultural and sideline aquatic products is created a new road, has the very high applied value and the prospect of marketing.

Four, embodiment combined process prescription carries out:

1. raw material is handled: bright crab (processing fent of quick-frozen crab or crab) is removed different foreign material, and totally standby with the clear water rinsing.

2. autoclaving: will put into the autoclaving pot through the crab that cleaning treatment is crossed, and add water to charge level, through boiling in 0.2Mpa/60 minute, it was standby to take the dish out of the pot.

3. making beating is broken: it is standby to the following slurries of 2mm with crusher in crushing to steam the ripe crab that gets well.

4. enzymolysis and extraction: the crab slurry of handling well is put into enzymatic vessel, add the clear water of 4 times of total crab weight, be cooled to 35 ℃, add the composite animal hydrolysising protease of clean crab weight 0.2%,, heat up and boiled 30 minutes, cool off standby in 35-65 ℃ of enzymolysis 6 hours.

5. Separation of Solid and Liquid: will isolate clear liquid with filter press through the good crab liquid of enzymolysis processing, residual residue adds 2 times of clear water again, boil 30 minutes after, leach clear liquid again, it is standby that the clear liquid that leaches for twice is merged the back.

6. modulation processing:

6.1. the processing of crab essence:

6.1.1. the manufacturing of crab meat: the crab liquid that extraction is handled well adds 10% salt, 20% maltodextrin, and it is standby to make crab meat by spray dryer.

6.1.2. modulation processing:

6.1.2.1. batching: crab meat 30%, monosodium glutamate 20%, I+G5%, salt 10%, glucose 10%, maltodextrin 15%, ginger powder 5%, pepper powder 5%.Stir after the mixing, it is standby to be ground into 80 purpose powder.

6.1.2.2. granulation: deployed material is put into comminutor, and it is standby to make 2mm left and right sides particle.

6.1.2.3. oven dry: will cause the material of particle to deliver in the drying plant and dry, the temperature of oven dry is about 70 ℃, and the time is 1.5～3 hours (static dry), if with the vibrations fluid bed, drying time only needs about 10 minutes, reaches till 3% water content.

6.1.2.4. perfuming: will dry by the fire in good particulate material, and add 0.2% powdery or oily cream crab essence, mixing and stirring is standby.

6.1.2.5. finished product packing: the material after perfuming mixes is put into packing machine, and airtight package becomes finished product.

6.2. the processing of crab oil

6.2.1. batching: crab juice 20%, monosodium glutamate 2%, I+G0.5%, salt 10%, white sugar 5%, acetic acid 1%, modified starch 10%, ginger powder 1%, pepper powder 0.5%, cream crab essence 0.2%, sodium dehydroacetate 0.03%.Adding water stirs after quantitatively standby.

6.2.2. homogeneous: deployed above-mentioned material is carried out homogeneous with high pressure homogenizer under 40-60Mpa pressure standby.

6.2.3. sterilization:, under 135-140 ℃, carry out instantaneous sterilization second through 3-4 with the above-mentioned material superhigh temperature disinfecting machine of handling well.

6.2.4. finished product packing: will be packaged into finished product through aseptic filler through the good material of sterilization treatment.

Five. sanitary index:

Total number of bacteria:＜3000/100 grams

Coli-group:＜30/100 grams

Pathogenic bacteria: must not detect.

Claims (3)

1, a kind of crab deep-processing flavoring products that the present invention relates to and the extraction process technology in the manufacturing process is characterized in that: with the crab class is primary raw material, adopts following Recipe manufacturing;

1.1. raw material is handled: bright crab (processing fent of quick-frozen crab or crab) is removed different foreign material, totally standby with the clear water rinsing;

1.2. autoclaving: will put into the autoclaving pot through the crab that cleaning treatment is crossed, and add water to charge level, through boiling in 0.2Mpa/60 minute, it was standby to take the dish out of the pot;

1.3. making beating is broken: it is standby to the following slurries of 2mm with crusher in crushing to steam the ripe crab that gets well;

1.4. enzymolysis and extraction: the crab handled well slurry is put into enzymatic vessel, add the clear water of 4 times of total crab weight, be cooled to 35 ℃, add the composite animal hydrolysising protease of clean crab weight 0.2%,, heat up and boiled 30 minutes, cool off standby in 35-65 ℃ of enzymolysis 6 hours;

1.5. Separation of Solid and Liquid: will isolate clear liquid with filter press through the good crab liquid of enzymolysis processing, residual residue adds 2 times of clear water again, boil 30 minutes after, leach clear liquid again, it is standby that the clear liquid that leaches for twice is merged the back;

2, smart product of crab and processing technology is characterized in that in a kind of crab deep-processing flavoring products that the present invention relates to and the manufacturing process: product is solid granular, with crab class extract is primary raw material, add natural flavourings such as salt, monosodium glutamate, I+G, maltodextrin, Jiang Fen, adopt following Recipe manufacturing;

2.1. the manufacturing of crab meat: the crab liquid that extraction is handled well adds 10% salt, 20% maltodextrin, and it is standby to make crab meat by spray dryer;

2.2. the modulation of crab essence processing:

2.2.1. batching: crab meat 30%, monosodium glutamate 20%, I+G5%, salt 10%, glucose 10%, maltodextrin 15%, ginger powder 5%, pepper powder 5%, stir after the mixing, it is standby to be ground into 80 purpose powder;

2.2.2. granulation: deployed material is put into comminutor, and it is standby to make 2mm left and right sides particle;

2.2.3. oven dry: will cause the material of particle to deliver in the drying plant and dry, the temperature of oven dry is about 70 ℃, and the time is 1.5～3 hours (static dry), if with the vibrations fluid bed, drying time only needs about 10 minutes, reaches till 3% water content;

2.2.4. perfuming: will dry good particulate material, and add 0.2% powdery or oily cream crab essence, mixing and stirring is standby;

2.2.5. finished product packing: the material after perfuming mixes is put into packing machine, and airtight package becomes finished product.

3, crab oil product and processing technology is characterized in that in a kind of crab deep-processing flavoring products that the present invention relates to and the manufacturing process: product is the thick liquid state, with crab class extract is primary raw material, add natural flavourings such as salt, monosodium glutamate, I+G, modified starch, Jiang Fen, adopt following Recipe manufacturing;

3.1. batching: crab juice 20%, monosodium glutamate 2%, I+G 0.5%, salt 10%, white sugar 5%, acetic acid 1%, modified starch 10%, ginger powder 1%, pepper powder 0.5%, cream crab essence 0.2%, sodium dehydroacetate 0.03% add water and stir after quantitatively standby;

3.2. homogeneous: deployed above-mentioned material is carried out homogeneous with high pressure homogenizer under 40-60Mpa pressure standby;

3.3. sterilization:, under 135-140 ℃, carry out instantaneous sterilization second through 3-4 with the above-mentioned material superhigh temperature disinfecting machine of handling well;

3.4. finished product packing: will be packaged into finished product through aseptic filler through the good material of sterilization treatment.