CN103652760A - Crab cooking liquor concentrated freshening sauce and preparation method thereof - Google Patents
Crab cooking liquor concentrated freshening sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103652760A CN103652760A CN201210322096.4A CN201210322096A CN103652760A CN 103652760 A CN103652760 A CN 103652760A CN 201210322096 A CN201210322096 A CN 201210322096A CN 103652760 A CN103652760 A CN 103652760A
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- crab
- cooking liquor
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- crab cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a crab cooking liquor concentrated freshening sauce and a preparation method thereof. The crab cooking liquor concentrated freshening sauce is characterized by being prepared by adding a proper amount of auxiliary materials into a crab concentrate and mixing uniformly. The preparation method comprises the following steps: recycling leftovers, crab cooking liquor, filtering residues, carrying out inclusion on volatile constituents of the crab cooking liquor with beta-cyclodextrin, concentrating in a vacuum concentrating tank to obtain the crab concentrate with the solid content of 10wt%-20wt%, then adding 5%-15% of salt, 4%-10% of white granulated sugar, 0.1%-0.5% of ginger juice, 2%-8% of monosodium glutamate, 0.5%-2% of soluble starch and 1%-2% of other flavors for seasoning, packaging, sealing, sterilizing and storing the finished product. By inclusion on the flavor substances likely to volatize during concentration of the crab cooking liquor with the beta-cyclodextrin, the original flavor substances in the crab cooking liquor are maintained, and the concentration condition is optimized and a proper quantity of auxiliary materials are added on the basis, so that the flavor ingredients are full. The preparation method is simple and is easy to operate and low in cost. The prepared sauce is bright in color, delicate in mouthfeel and rich in nutrition.
Description
Technical field
The present invention relates to the deep process technology field of aquatic products, specifically the concentrated fresh baste and preparation method thereof of carrying of a kind of crab cooking liquor.
Background technology
China's crab resources is abundant, and its meat is fertile delicate, and delicious flavour is nutritious, contains protein, vitamin A, Cobastab
1, Cobastab
2and niacin, also have the mineral matters such as calcic, phosphorus, iron, be a kind of high-quality aquatic product protein source, can directly cook into delicious food, liked by domestic and international consumer, be one of China's export main aquatic products of earning foreign exchange.
Yet in the process of producing product such as freezing crab meat, canned crab meat, can cause the loss of serious crab meat juice, wherein the loss of soluble protein, nucleotides is the most serious.Low value crab after thawing is after boiling, and crab meat juice can run off in cooking liquor, and 1 ton of crab meat of every production, will produce 1 ton of left and right cooking liquor.Some enterprises directly topple over loss using cooking liquor as waste liquid, both caused the huge waste of resource, cause again serious problem of environmental pollution, show according to the study: in these cooking liquors, be rich in water soluble protein and nucleotides, they are maximum main sources that are taste contributor and delicate flavour, with it, manufacture natural flavouring, pleasant aroma, the sweet deliciousness of taste.Concentrated, be processed in the process of seafood sauce, because the unstability of flavor components causes the loss of part flavor substance, affected the local flavor of flavouring juice, thereby can not meet some consumers' taste.
Summary of the invention
First technical problem to be solved by this invention is to provide that a kind of crab cooking liquor is concentrated carries fresh baste, have that cost is low, the feature of delicious flavour, the delicate flavour composition that increases baste on the concentrated fresh-keeping basis of crab cooking liquor, makes the delicate flavour composition of baste fuller.
Second technical problem to be solved by this invention is to provide the concentrated preparation method who carries fresh baste of a kind of crab cooking liquor, and technique is simple, and cost is low, and the baste making has been saved original flavor substance in crab cooking liquor from damage, and its delicate flavour composition is fuller.
The present invention solves the technical scheme that above-mentioned first technical problem adopts: a kind of crab cooking liquor is concentrated carries fresh baste, it is characterized in that this crab cooking liquor is concentrated carries fresh baste and in crab inspissated juice, adds after appropriate amount of auxiliary materials mixes and obtain, its auxiliary material is salt 5 ~ 15%, white granulated sugar 4 ~ 10%, ginger juice 0.1 ~ 0.5%, monosodium glutamate 2 ~ 8%, soluble starch 0.5 ~ 2%, other flavor seasonings are 1 ~ 2%
Above-mentioned percentage is the mass percent with respect to crab inspissated juice;
Wherein the solid content of crab inspissated juice is 10 ~ 20 (wt) %.
Described crab inspissated juice is to adopt beta-cyclodextrin inclusion compound crab cooking liquor to form through concentrated.
The present invention solves the technical scheme that above-mentioned second technical problem adopt: the concentrated preparation method who carries fresh baste of a kind of crab cooking liquor, is characterized in that step is:
1) collection of raw material: leftover bits and pieces crab cooking liquor is reclaimed, filter its residue.
2) the concentrated front processing of crab cooking liquor: with beta-cyclodextrin inclusion compound crab cooking liquor volatile ingredient;
3) crab cooking liquor is concentrated: the crab cooking liquor of step 2) processing packs in vacuum concentration pot and concentrates, and obtaining solid content is the crab inspissated juice of 10 ~ 20 (wt) %;
4) seasoning: add auxiliary material in the crab inspissated juice of gained after Vacuum Concentration, and fully mix, the auxiliary material wherein adding is salt 5 ~ 15%, white granulated sugar 4 ~ 10%, ginger juice 0.1 ~ 0.5%, monosodium glutamate 2 ~ 8%, soluble starch 0.5 ~ 2%, other flavor seasonings are 1 ~ 2%, and above-mentioned percentage is the mass percent with respect to crab inspissated juice;
5) packing, sealing: deployed crab inspissated juice is carried out to packaging seal;
6) sterilization: product is placed in to high-pressure sterilizing pot and carries out sterilizing;
7) finished stock storage: be placed in refrigeration at 0 ~ 4 ℃.
As improvement, described step 2) detailed process is: according to crab cooking liquor volume, add 0.05 ~ 1% beta-schardinger dextrin-, under 30 ~ 40 ℃ of conditions, beta-schardinger dextrin-is slowly joined in crab cooking liquor, in this process, constantly stir, its mixing time is 2 ~ 4h.
As preferably, the concentrated process conditions of described step 3) crab cooking liquor are: vacuum 60 ~ 90kPa, thickening temperature is under the condition of 40 ~ 50 ℃, concentrated 60 ~ 120min.
Preferred again, the packaging seal in described step 5) is vacuum sealed package, and vacuum is 90kPa.
Preferably, the temperature of the sterilizing of described step 6) is 120 ℃, and the time is 10min.
Finally, other flavor seasonings comprise in chilli powder, honey, vinegar, cumin any one or more.
Compared with prior art, the invention has the advantages that: volatile flavor substance while utilizing beta-cyclodextrin inclusion compound crab cooking liquor concentrated, saved original flavor substance in crab cooking liquor from damage, and on this basis, optimize concentrated condition and add appropriate auxiliary material, making its delicate flavour composition fuller.The present invention utilizes crab processing byproduct-cooking liquor as raw material, and preparation technology is simple to operation, and the seafood sauce making is yellowish-brown, nutritious, has strong crab fragrance, excellent quality, and tasty mouthfeel, edible safety is reliable.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
Get filtered crab cooking liquor 200mL, according to crab cooking liquor volume, add 0.1% beta-schardinger dextrin-, add 0.2g beta-schardinger dextrin-, under 30 ℃ of conditions, beta-schardinger dextrin-is slowly joined in crab cooking liquor, in this process, constantly stir, its mixing time is 4h.The crab cooking liquor of processing is packed in vacuum concentration pot, and concentrated condition is to concentrate vacuum at 70kPa, concentration time 100min, and thickening temperature is 40 ℃.Solid content in inspissated juice after it is concentrated is 15wt%.In inspissated juice, add salt 9%, white granulated sugar 4%, ginger juice 0.2%, monosodium glutamate 4%, soluble starch 1%, honey 1% constantly stirs in the process of allotment.By deployed crab inspissated juice, in vacuum, be to vacuumize under 90kPa, then packaging seal, finally sterilizing 10min in 120 ℃ of high-pressure sterilizing pots.
Embodiment 2
Get filtered crab cooking liquor 200mL, according to crab cooking liquor volume, add 0.5% beta-schardinger dextrin-, add 1g beta-schardinger dextrin-, under 35 ℃ of conditions, beta-schardinger dextrin-is slowly joined in crab cooking liquor, in this process, constantly stir, its mixing time is 3h.The crab cooking liquor of processing is packed in vacuum concentration pot, and concentrated condition is to concentrate vacuum at 80kPa, concentration time 60min, and thickening temperature is 45 ℃.Solid content in inspissated juice after it is concentrated is 10wt%.In inspissated juice, add salt 10%, white granulated sugar 5%, ginger juice 0.4%, monosodium glutamate 6%, soluble starch 1%, capsicum 2% constantly stirs in the process of allotment.By deployed crab inspissated juice, in vacuum, be to vacuumize under 90kPa, then packaging seal, finally sterilizing 10min in 120 ℃ of high-pressure sterilizing pots.
Embodiment 3
Get filtered crab cooking liquor 200mL, according to crab cooking liquor volume, add 1% beta-schardinger dextrin-, add 2g beta-schardinger dextrin-, under 40 ℃ of conditions, beta-schardinger dextrin-is slowly joined in crab cooking liquor, in this process, constantly stir, its mixing time is 2h.The crab cooking liquor of processing is packed in vacuum concentration pot, and concentrated condition is to concentrate vacuum at 70kPa, concentration time 120min, and thickening temperature is 40 ℃.Solid content in inspissated juice after it is concentrated is 20wt%.In inspissated juice, add salt 10%, white granulated sugar 6%, ginger juice 0.3%, monosodium glutamate 5%, soluble starch 1.5%, vinegar 2% constantly stirs in the process of allotment.By deployed crab inspissated juice, in vacuum, be to vacuumize under 90kPa, then packaging seal, finally sterilizing 10min in 120 ℃ of high-pressure sterilizing pots.
The crab inspissated juice of gained of the present invention is rich in the compositions such as protein, free amino acid, aliphatic acid, unrighted acid, trace element, cow-bezoar element.Every 100g main nutrient composition content refers to following table
| Composition title | Energy (KJ) | Protein (g) | Fat (g) | Unrighted acid (g) | Amino-acid nitrogen (g) | Carbohydrate (g) | Cow-bezoar element (mg) | Reduced sugar (mg) |
| Content | 235 | 12.5 | 1.6 | 0.8 | 2.0 | 0.5 | 0.4 | 1.8 |
The concentrated seafood sauce of proposing fresh baste and market sale of crab cooking liquor prepared in accordance with the present invention compares evaluation analysis.There to be 100 artificial objects of the responsive sense of taste to compare to seafood sauce, analyze the organoleptic examination that concentrates the quality of the seafood sauce product of proposing fresh baste and market sale according to the crab cooking liquor of invention preparation, the product of its market sale is respectively product a, product b, product c.Take these four kinds of color and lusters, fragrance, flavour, concentration is organoleptic indicator, and seafood condiment sensory evaluation scores is color and luster 2 minutes, fragrance 3 minutes, flavour 3 minutes, concentration 2 minutes, total points 10 minutes.Analysis result sees the following form
As shown above, most people carry fresh seafood sauce and have higher satisfaction crab cooking liquor of the present invention is concentrated.The product of making by this programme and traditional sea food seasoning compare, and the advantage of this programme is to utilize beta-cyclodextrin inclusion compound effect, make its product of making fuller than the delicate flavour of traditional sea food seasoning, have more strong crab fragrance; And the raw material of this product is crab processing byproduct-cooking liquor, has reduced production cost, thereby be more applicable for marine products processing industry and culinary art industry.
Claims (9)
1. a crab cooking liquor concentrates and carries fresh baste, it is characterized in that this crab cooking liquor is concentrated carries fresh baste and in crab inspissated juice, adds after appropriate amount of auxiliary materials mixes and obtain, its auxiliary material is salt 5 ~ 15%, white granulated sugar 4 ~ 10%, ginger juice 0.1 ~ 0.5%, monosodium glutamate 2 ~ 8%, soluble starch 0.5 ~ 2%, other flavor seasonings are 1 ~ 2%
Above-mentioned percentage is the mass percent with respect to crab inspissated juice;
Wherein the solid content of crab inspissated juice is 10 ~ 20(wt) %.
2. crab cooking liquor according to claim 1 is concentrated carries fresh baste, it is characterized in that described crab inspissated juice is to adopt beta-cyclodextrin inclusion compound crab cooking liquor to form through concentrated.
3. crab cooking liquor according to claim 1 is concentrated carries fresh baste, it is characterized in that described other flavor seasonings comprise any one or more in chilli powder, honey, vinegar, cumin.
4. right 1 crab cooking liquor concentrates a preparation method who carries fresh baste, it is characterized in that step is:
1) collection of raw material: leftover bits and pieces crab cooking liquor is reclaimed, filter its residue;
2) the concentrated front processing of crab cooking liquor: with beta-cyclodextrin inclusion compound crab cooking liquor volatile ingredient;
3) crab cooking liquor is concentrated: the crab cooking liquor of step 2) processing packs in vacuum concentration pot and concentrates, and obtaining solid content is the crab inspissated juice of 10 ~ 20 (wt) %;
4) seasoning: add auxiliary material in the crab inspissated juice of gained after Vacuum Concentration, and fully mix, the auxiliary material wherein adding is salt 5 ~ 15%, white granulated sugar 4 ~ 10%, ginger juice 0.1 ~ 0.5%, monosodium glutamate 2 ~ 8%, soluble starch 0.5 ~ 2%, other flavor seasonings are 1 ~ 2%, and above-mentioned percentage is the mass percent with respect to crab inspissated juice;
5) packing, sealing: deployed crab inspissated juice is carried out to packaging seal;
6) sterilization: product is placed in to high-pressure sterilizing pot and carries out sterilizing;
7) finished stock storage: be placed in refrigeration at 0 ~ 4 ℃.
5. preparation method according to claim 4, it is characterized in that described step 2) detailed process be: according to crab cooking liquor volume, add 0.05 ~ 1% beta-schardinger dextrin-, under 30 ~ 40 ℃ of conditions, beta-schardinger dextrin-is slowly joined in crab cooking liquor, in this process, constantly stir, its mixing time is 2 ~ 4h.
6. preparation method according to claim 4, is characterized in that the concentrated process conditions of described step 3) crab cooking liquor are: vacuum 60 ~ 90kPa, thickening temperature is under the condition of 40 ~ 50 ℃, concentrated 60 ~ 120min.
7. preparation method according to claim 4, is characterized in that the packaging seal in described step 5) is vacuum sealed package, and vacuum is 90kPa.
8. preparation method according to claim 4, the temperature that it is characterized in that the sterilizing of described step 6) is 120 ℃, the time is 10min.
9. preparation method according to claim 4, is characterized in that described other flavor seasonings comprise any one or more in chilli powder, honey, vinegar, cumin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210322096.4A CN103652760A (en) | 2012-09-03 | 2012-09-03 | Crab cooking liquor concentrated freshening sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210322096.4A CN103652760A (en) | 2012-09-03 | 2012-09-03 | Crab cooking liquor concentrated freshening sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103652760A true CN103652760A (en) | 2014-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210322096.4A Pending CN103652760A (en) | 2012-09-03 | 2012-09-03 | Crab cooking liquor concentrated freshening sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172062A (en) * | 2014-06-30 | 2014-12-03 | 邓天华 | Bamboo juice and seafood seasoning and production method thereof |
| CN106901304A (en) * | 2017-03-15 | 2017-06-30 | 钱建荣 | A kind of seafood flavoring juice and preparation method thereof |
| CN113498855A (en) * | 2021-07-08 | 2021-10-15 | 江南大学 | Preparation method of hairy crab sauce |
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| CN1823631A (en) * | 2005-10-12 | 2006-08-30 | 司贵永 | Crab extract |
| KR100725752B1 (en) * | 2006-10-30 | 2007-06-08 | 부경대학교 산학협력단 | Development of crab-like flaverant from snow crab cooker effluent for crab meat imitation |
| CN101366488A (en) * | 2008-09-27 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Concentrated seafood juice flavourings and preparation method |
| CN101422227A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Crab deep-processing flavoring products and manufacture technique thereof |
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2012
- 2012-09-03 CN CN201210322096.4A patent/CN103652760A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823631A (en) * | 2005-10-12 | 2006-08-30 | 司贵永 | Crab extract |
| KR100725752B1 (en) * | 2006-10-30 | 2007-06-08 | 부경대학교 산학협력단 | Development of crab-like flaverant from snow crab cooker effluent for crab meat imitation |
| CN101422227A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Crab deep-processing flavoring products and manufacture technique thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172062A (en) * | 2014-06-30 | 2014-12-03 | 邓天华 | Bamboo juice and seafood seasoning and production method thereof |
| CN104172062B (en) * | 2014-06-30 | 2015-09-30 | 邓天华 | Bamboo juice sea food seasoning and production method thereof |
| CN106901304A (en) * | 2017-03-15 | 2017-06-30 | 钱建荣 | A kind of seafood flavoring juice and preparation method thereof |
| CN113498855A (en) * | 2021-07-08 | 2021-10-15 | 江南大学 | Preparation method of hairy crab sauce |
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Application publication date: 20140326 |