CN102090608A - Preparation method of reactive crab-taste essence - Google Patents
Preparation method of reactive crab-taste essence Download PDFInfo
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- CN102090608A CN102090608A CN2010102969204A CN201010296920A CN102090608A CN 102090608 A CN102090608 A CN 102090608A CN 2010102969204 A CN2010102969204 A CN 2010102969204A CN 201010296920 A CN201010296920 A CN 201010296920A CN 102090608 A CN102090608 A CN 102090608A
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Abstract
The invention provides a preparation method of a reactive crab-taste essence, which is characterized by comprising the following steps of: carrying out pretreatment and enzymolysis on leftovers comprising crab legs, crab claws and the like, then compounding leftovers with other auxiliary materials and adopting corresponding preparation processes to prepare the crab-taste essence. The obtained essence has the advantages of thick crab taste, delicious taste and high reality, simultaneously reduces cost and solves the problems of protein waste and pollution of crab leftovers.
Description
Technical field
The invention belongs to the foodstuff field, particularly relate to a kind of preparation method of response type crab flavor essence.
Background technology
China is in subtropical zone and temperate zone, and temperature is suitable, helps the growth and breeding of crab class.Therefore the crab class becomes big aquatic resources of China, and its output is big, and quality is good, edibility and economic worth height.China's crab class processing industry is processed as the master with freezing, and for example: crab can be processed into crab piece, crab row, crab pin meat, the crab claw, crab shell, be boiled kinds outlets such as crab meat, canned crab meat.Nearly about 100,000 tons of low value crab classes are caught in annual sea in nearly 2 years cities, at present this part little assorted crab except the part marketing fresh as family's soup stock, most of as fish meal or breeding feed, cause the amounts of protein wasting of resources.Because special fragrance and the delicate flavour of crab meat, all have and utilize the leftover bits and pieces of little assorted crab or crab to be raw material in the Japan and the U.S., extract hydrolysis crab oil as the additive of imitation crab meat or cooperate other spices production powdery crab monosodium glutamate as flavoring with enzymatic hydrolysis and through concentrating, filtering.
Therefore utilize some low values or discarded aquatic products to produce high value-added product and seemed more and more important, and the application of zymotechnic has just in time already been opened up a new approach for processing of aquatic products.Utilize zymotechnic to act on protein, degree of depth enzymolysis prepares amino acid, the discarded protein in the aquatic products is processed into senior flavouring, can improve the discarded object added value.Can produce a large amount of crab leg the like waste in the crab meat production process, still contain many crab meats in the crab leg, can't it be taken out, cause the amounts of protein wasting of resources with mechanical means.Waste and pollution problem if discarded crab leg can be processed into crab flavor flavouring then can solve.
Along with the development of society, the raising of people's living standard, also more and more higher to the requirement of food, particularly the demand to wholefood, pollution-free food increases day by day.Therefore, thermal-reactive essence more and more is subjected to the attention of food flavor factory, and it also should become the direction of giving priority to of following essence and flavoring agent simultaneously.Its type comprises: meat flavor, seafood essence, coffee aroma etc.At present domestic research to thermal response production beef flavor and chicken essence is more, and it is ripe that technology also is tending towards.And as the flavour that liked by the consumer deeply, the research of crab flavor thermal-reactive essence is but less relatively, and existing crab flavor essence is many simultaneously is raw material with the crab meat, and cost height and crab fragrance are not strong.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of response type crab flavor essence and preparation method thereof, it is characterized in that utilizing earlier zymolysis technique that crab leftover bits and pieces such as crab leg are carried out enzymolysis, concentrate the back and obtain certain density crab meat enzymolysis liquid, add other raw materials again and make the response type crab flavor essence through the Mei Lade thermal response.
The inventive method is achieved through the following technical solutions, and its step comprises:
(1) crab leftover bits and pieces such as crab leg are cleaned up, putting into water-bath carries out The pre-heat treatment, and temperature is controlled at 50-70 ℃, and the processing time is 10-60min.
(2) raw material that The pre-heat treatment is crossed blends, and forms crab mud, adds alkali protease again, enzyme concentration is the 0.1%-2% of raw material quality, add an amount of water then and stir, amount of water with blend after crab mud mass ratio be 0.5-2: 1, regulating the pH value is 6-9, be warming up to 45-65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1-8 hour, after enzymolysis finishes, enzymolysis liquid is warming up to the 90-100 ℃ of insulation 5-15min enzyme that goes out, filters after being cooled to room temperature, filtrate is the crab meat enzymolysis liquid.
(3) the crab meat enzymolysis liquid is concentrated, the solid content weight percent concentration in the crab meat enzymolysis liquid after concentrating is 30%-60%.
(4) in reactor, add each reaction mass stirring and evenly mixing, with 30%NaOH solution adjust pH is 5-7.0,100-120 ℃ of control temperature, insulation reaction 0.5-4 hour, it is reduced to 40-60 ℃ rapidly with cold water, cross 40 order vibratory sieve discharging products therefroms and be the response type crab flavor essence.
Wherein each reaction mass and parts by weight thereof are: a kind of concentrated crab meat enzymolysis liquid 40-80 part, one or more amino acid 2-10 part, one or more reduced sugars 1-10 part, hydrolyzed vegetable protein liquid 1-30 part, yeast extract 1-30 part, NaCl5-15 part, monosodium glutamate 1-10 part, vitaminB10 .5-3 part, ginger mud 0.5-1 part, I+G 0.1-3 part.
Wherein amino acid is selected from glycine, alanine, cysteine, cysteine hydrochloride, arginine, taurine, lysine, proline, glutamic acid, asparatate, methionine.
Wherein reduced sugar is selected from glucose, D-wood sugar, D-ribose, D-arabinose, fructose, D-rhamnose; Preferably, reduced sugar comprises glucose and wood sugar.
Wherein I+G is that Sodium Inosinate and sodium guanylate weight ratio are 1: 1 mixture, can buy on the market and obtain this product.
Wherein alkali protease is commercially available alkali protease.
Wherein ginger mud is the edible position of ginger to be pulverized be prepared into the mud shape that can not flow.
Wherein plant protein hydrolysate liquid can be the plant protein hydrolysate liquid of selling on the market, the soy bean protein hydrolysate liquid of selling in the market for example, corn hydrolyzed protein liquids etc. are so long as the plant protein hydrolysate liquid of using in the food is applied to can both obtain effect of the present invention in the response type crab flavor essence of the present invention.It also can be the plant protein hydrolysate that is prepared by a conventional method to obtain.
Wherein yeast extract can be any yeast extract of selling on the market, also can be the yeast extract that is prepared by a conventional method to obtain, for example hydrolysis by yeast, separation, refining, vacuum and low temperature concentrate the yeast extract that forms and can both be applied among the present invention.
Advantage of the present invention and characteristics are: the present invention is a raw material with leftover bits and pieces such as crab leg, the crab claw, by preliminary treatment and enzymolysis, again in conjunction with other batchings, and adopt corresponding preparation technology, make the essence of preparation can greatly satisfy people's taste demand, and reduced cost, solve the protein waste and the pollution problem of crab leftover bits and pieces, concrete:
1. the unique hot preliminary treatment of employing adds the process of enzymolysis, has improved the hydrolysis effect of crab leftover bits and pieces raw material greatly, makes that utilizing the crab leftover bits and pieces to prepare crab flavor essence becomes possibility, solves protein waste and pollution problem.
2. gained essence is better than general crab flavor essence crab meat feature, and natural sense is stronger, as true Du Genggao, and has good cooking sense and tempting fragrance, can greatly satisfy people's taste demand.
3. the prices of raw and semifnished materials are cheap is easy to get, and production technology is easy, economical; The product result of use is good, and the cost performance height is compared with crab flavor essence in the past and to be greatly reduced cost.
The specific embodiment
In order to understand the present invention, further explain the present invention with embodiment below, but do not limit protection scope of the present invention.
Embodiment 1
Crab leftover bits and pieces such as crab leg are cleaned up, take by weighing 1kg and put into 60 ℃ of water-baths and be incubated 30min.The raw material of handling is blended, add 5g alkali protease and 1kg water and stir, regulating the pH value is 8, is warming up to 60 ℃, and insulation 3h carries out enzymolysis.After enzymolysis finishes, enzymolysis liquid is warming up to 95 ℃ of insulation 10min enzyme that goes out, filters after being cooled to room temperature, filtrate is the crab meat enzymolysis liquid.It is concentrated that the crab meat enzymolysis liquid is reduced pressure, and the solid content weight percent concentration in the crab meat enzymolysis liquid after feasible the concentrating is 50%, and is standby.
In reactor, add successively and concentrate crab meat enzymolysis liquid 700g, hydrolyzed vegetable protein liquid 50g, yeast extract 50g, glucose 50g, wood sugar 20g, VB
15g, glycine 10g, alanine 15g, arginine 7g, glutamic acid 10g, taurine 10g, asparatate 10g, NaCl 30g; monosodium glutamate 30g, I+G 3g; heat temperature raising behind the stirring and evenly mixing; with 30%NaOH solution adjust pH is 7; the control temperature was reacted 1.5 hours down for 100 ℃; reaction finishes the back and it is reduced to 40-60 ℃ rapidly with cold water, crosses 40 order vibratory sieve discharging products therefroms and is the response type crab flavor essence.
Embodiment 2:
Crab leftover bits and pieces such as crab leg are cleaned up, take by weighing 1kg and put into 60 ℃ of water-baths and be incubated 60min.The raw material of handling is blended, add 8g alkali protease and 0.5kg water and stir, regulating the pH value is 8, is warming up to 60 ℃, and insulation 4h carries out enzymolysis.After enzymolysis finishes, enzymolysis liquid is warming up to 95 ℃ of insulation 10min enzyme that goes out, filters after being cooled to room temperature, filtrate is the crab meat enzymolysis liquid.It is concentrated that the crab meat enzymolysis liquid is reduced pressure, and the solid content weight percent concentration in the crab meat enzymolysis liquid after feasible the concentrating is 60%, and is standby.
In reactor, add successively and concentrate crab meat enzymolysis liquid 600g, hydrolyzed vegetable protein liquid 150g, yeast extract 60g, glucose 40g, wood sugar 15g, VB
15g, glycine 10g, alanine 15g, arginine 12g, glutamic acid 10g, taurine 10g, asparatate 10g, NaCl 30g; monosodium glutamate 30g, I+G 3g; heat temperature raising behind the stirring and evenly mixing; with 30%NaOH solution adjust pH is 6.5; the control temperature was reacted 1 hour down for 110 ℃; reaction finishes the back and it is reduced to 40-60 ℃ rapidly with cold water, crosses 40 order vibratory sieve discharging products therefroms and is the response type crab flavor essence.
Embodiment 3:
Crab leftover bits and pieces such as crab leg are cleaned up, take by weighing 1kg and put into 60 ℃ of water-baths and be incubated 60min.The raw material of handling is blended, add 10g alkali protease and 1.5kg water and stir, regulating the pH value is 8, is warming up to 60 ℃, and insulation 2h carries out enzymolysis.After enzymolysis finishes, enzymolysis liquid is warming up to 95 ℃ of insulation 10min enzyme that goes out, filters after being cooled to room temperature, filtrate is the crab meat enzymolysis liquid.It is concentrated that the crab meat enzymolysis liquid is reduced pressure, and the solid content weight percent concentration in the crab meat enzymolysis liquid after feasible the concentrating is 45%, and is standby.
In reactor, add successively and concentrate crab meat enzymolysis liquid 670g, hydrolyzed vegetable protein liquid 50g, yeast extract 100g, glucose 40g, wood sugar 10g, VB
110g, glycine 15g, alanine 10g, arginine 12g, glutamic acid 15g, taurine 10g, asparatate 5g, NaCl 20g; monosodium glutamate 30g, I+G 3g; heat temperature raising behind the stirring and evenly mixing; with 30%NaOH solution adjust pH is 6.5; the control temperature was reacted 0.5 hour down for 120 ℃; reaction finishes the back and it is reduced to 40-60 ℃ rapidly with cold water, crosses 40 order vibratory sieve discharging products therefroms and is the response type crab flavor essence.
Method of the present invention is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (6)
1. the preparation method of a response type crab flavor essence, this method comprises the steps:
(1) crab leftover bits and pieces such as crab leg are cleaned up, putting into water-bath carries out The pre-heat treatment, and temperature is controlled at 50-70 ℃, and the processing time is 10-60min;
(2) raw material that The pre-heat treatment is crossed blends, and forms crab mud, adds alkali protease again, enzyme concentration is the 0.1%-2% of crab shale amount, add an amount of water then and stir, amount of water with blend after crab mud mass ratio be 0.5-2: 1, regulating the pH value is 6-9, be warming up to 45-65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1-8 hour, after enzymolysis finishes, enzymolysis liquid is warming up to the 90-100 ℃ of insulation 5-15min enzyme that goes out, filters after being cooled to room temperature, filtrate is the crab meat enzymolysis liquid;
(3) the crab meat enzymolysis liquid is concentrated, the solid content weight percent concentration in the crab meat enzymolysis liquid after concentrating is 30%-60%;
(4) in reactor, add each reaction mass stirring and evenly mixing, with 30%NaOH solution adjust pH is 5-7.0,100-120 ℃ of control temperature, insulation reaction 0.5-4 hour, it is reduced to 40-60 ℃ rapidly with cold water, cross 40 order vibratory sieve discharging products therefroms and be the response type crab flavor essence.
2. according to the described method of claim 1, it is characterized in that adding each reaction mass in the reactor and parts by weight are: a kind of concentrated crab meat enzymolysis liquid 40-80 part, one or more amino acid 2-10 part, one or more reduced sugars 1-10 part, hydrolyzed vegetable protein liquid 1-30 part, yeast extract 1-30 part, NaCl 5-15 part, monosodium glutamate 1-10 part, Cobastab
10.5-3 part, ginger mud 0.5-1 part, I+G 0.1-3 part.
3. according to the described method of claim 2, it is characterized in that amino acid is selected from glycine, alanine, cysteine, cysteine hydrochloride, arginine, taurine, lysine, proline, glutamic acid, asparatate, methionine.
4. according to the described method of claim 2, it is characterized in that reduced sugar is selected from glucose, D-wood sugar, D-ribose, D-arabinose, fructose, D-rhamnose.
5. according to the described method of claim 4, it is characterized in that reduced sugar comprises glucose and wood sugar.
6. according to the described method of claim 2, wherein I+G is that Sodium Inosinate and sodium guanylate weight ratio are 1: 1 mixture.
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| CN2010102969204A CN102090608A (en) | 2010-09-29 | 2010-09-29 | Preparation method of reactive crab-taste essence |
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| CN2010102969204A CN102090608A (en) | 2010-09-29 | 2010-09-29 | Preparation method of reactive crab-taste essence |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284117A (en) * | 2013-06-05 | 2013-09-11 | 浙江味海食品配料有限公司 | Making method of crab spawn refined cream |
| CN103976335A (en) * | 2014-05-29 | 2014-08-13 | 天津市春升清真食品有限公司 | Sea crab flavor essence and preparation method thereof |
-
2010
- 2010-09-29 CN CN2010102969204A patent/CN102090608A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284117A (en) * | 2013-06-05 | 2013-09-11 | 浙江味海食品配料有限公司 | Making method of crab spawn refined cream |
| CN103976335A (en) * | 2014-05-29 | 2014-08-13 | 天津市春升清真食品有限公司 | Sea crab flavor essence and preparation method thereof |
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Application publication date: 20110615 |