CN103393056A - Compound type crab taste seasoning powder - Google Patents

Abstract

The invention discloses compound type crab taste seasoning powder which is prepared from the following ingredients in percentage by weight: 36% of salt powder, 5.5% of corn starch, 9.5% of flour, 5.5% of glucose powder, 17.5% of aginomoto powder, 7.5% of powdered sugar, 0.5% of I+G, 1.5% of soybean protein hydrolysate powder, 1.0% of garlic powder, 1.0% of fresh ginger powder, 1.0% of onion stalk powder, 0.4% of onion powder, 0.35% of ground pepper, 0.25% of star aniseed powder and 12.5% of crab meat enzymolysis extractive. The compound type crab taste seasoning powder has the characteristics of rich crab taste, rich nutrition, delicious taste, obvaious seasoning functions, and invariable flavor after high-temperature steaming, stewing, boiling, or cooling.

Description

A kind of compound crab flavor toppings

Technical field

The invention belongs to a kind of food flavor, refer in particular to a kind of compound crab flavor toppings, be applicable to all kinds of cookings.

Technical background

Toppings are widely used in the additive in daily canteen, except paying attention to increasing taste, along with improving constantly of rhythm of life and quality, it is diversified that people pay attention to nutrition, convenience and taste more, and general flavouring such as monosodium glutamate, chickens' extract are all the single roads, and the seasoning function of all can decaying under the high temperature variation, can't adapt to its requirement; Produce a large amount of discarded crab pin in the crab process, residual crab meat in the crab pin, the mass fraction of its protein, fat, moisture is respectively 18.66%, 2.33%, 78.34%, therefore develop this compound toppings, can not only increase economic efficiency by utilize resources synthetically, also can meet the more demand of people.

Summary of the invention

The object of the present invention is to provide a kind of compound crab flavor toppings, it has strong crab meat fragrance, and seasoning function is strong, easy to use, nutritious, bright fragrant good to eat.

In order to achieve the above object, technical scheme of the present invention is: a kind of compound crab flavor toppings, made by weight percentage salt powder 36%, cornstarch 5.5%, flour 9.5%, powdered glucose 5.5%, monosodium glutamate powder 17.5%, powdered sugar 7.5%, I+G 0.5%, soy bean protein hydrolysate powder 1.5%, garlic powder 1.0%, ginger powder 1.0%, Bulbus Allii Fistulosi powder 1.0%, onion powder 0.4%, pepper powder 0.35%, star aniseed powder 0.25% and 12.5% crab meat enzymatic hydrolyzed extract by following batching;

The crab meat enzymatic hydrolyzed extract is prepared from according to the following steps: the boiling of crab leftover bits and pieces, temperature is 100 ℃, after 5 minutes, with colloidal grinding, becomes sauce, temperature is controlled at 60 ℃ ± 2 ℃, add the 4000u/g papain, enzymolysis 3 hours, boil to 100 ℃ enzymolysis liquid, be incubated 5 minutes, add Powdered Activated Carbon absorption bitter substance, carry out vacuum filtration after 1 hour, obtain the crab meat enzymatic hydrolyzed extract.

After adopting such scheme, characteristics of the present invention are: the present invention is by salt powder, cornstarch, flour, powdered glucose, shelves powder, star aniseed powder, monosodium glutamate powder, powdered sugar, I+G, soy bean protein hydrolysate powder, garlic powder, Bulbus Allii Fistulosi powder add that the crab meat enzymatic hydrolyzed extract is refining to be formed after composite recklessly, therefore the crab flavor strong, nutritious, bright fragrant good to eat, seasoning function is aobvious puts, high temperature steams, stewes, pot or cool rear taste constant.

The specific embodiment

Embodiment 1:

Pre-prepared crab meat enzymatic hydrolyzed extract: with the boiling of crab leftover bits and pieces, temperature is 100 ℃, after 5 minutes, with colloidal grinding, becomes sauce, temperature is controlled at 60 ℃ ± 2 ℃, add the 4000U/g papain, enzymolysis 3 hours, boil to 100 ℃ enzymolysis liquid, be incubated 5 minutes, add Powdered Activated Carbon absorption bitter substance, carry out vacuum filtration after 1 hour, obtain the crab meat enzymatic hydrolyzed extract.

, with salt powder 36%, cornstarch 5.5%, flour 9.5%, powdered glucose 5.5%, monosodium glutamate powder 17.5% and powdered sugar 7.5%, after electronic scale method of addition automatic Weighing batching, put into mixer and stir evenly, other one group of weighing system is with I+G 0.5%, soy bean protein hydrolysate powder 1.5%, garlic powder 1.0%, ginger powder 1.0%, Bulbus Allii Fistulosi powder 1.0%, onion powder 0.4%, pepper powder 0.35%, star aniseed powder 0.25% is after electronic scale method of addition automatic Weighing batching, also add above-mentioned mixer to stir again, and spray into simultaneously 6% crab meat enzymatic hydrolyzed extract, after stir about 5 minutes, add 6.5% crab meat enzymatic hydrolyzed extract, stir about is 5 minutes again, batching is completed, thereafter the technological process of production is as follows: granulation → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmits → packing → warehouse-in.

Wherein, I+G be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, namely 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) He 5 ' bird sodium nucleinate-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) each 50wt% combination.

U, the unit of activity of expression enzyme, enzyme activity (enzyme activity), also referred to as enzymatic activity, refers to the ability of the certain chemical reaction of enzymatic.Specific activity: every milligram of enzyme activity that zymoprotein has, unit is u/mg.

Claims (1)

1. compound crab flavor toppings, it is characterized in that: made by weight percentage salt powder 36%, cornstarch 5.5%, flour 9.5%, powdered glucose 5.5%, monosodium glutamate powder 17.5%, powdered sugar 7.5%, I+G 0.5%, soy bean protein hydrolysate powder 1.5%, garlic powder 1.0%, ginger powder 1.0%, Bulbus Allii Fistulosi powder 1.0%, onion powder 0.4%, pepper powder 0.35%, star aniseed powder 0.25% and 12.5% crab meat enzymatic hydrolyzed extract by following batching;

The crab meat enzymatic hydrolyzed extract is prepared from according to the following steps: the boiling of crab leftover bits and pieces, temperature is 100 ℃, after 5 minutes, with colloidal grinding, becomes sauce, temperature is controlled at 60 ℃ ± 2 ℃, add the 4000u/g papain, enzymolysis 3 hours, boil to 100 ℃ enzymolysis liquid, be incubated 5 minutes, add Powdered Activated Carbon absorption bitter substance, carry out vacuum filtration after 1 hour, obtain the crab meat enzymatic hydrolyzed extract.