CN103783477A - Method for preparing seasoner by use of Eriocheir sinensis - Google Patents

Abstract

The invention discloses a method for preparing a seasoner by use of processing leftovers of Eriocheir sinensis. The method comprises the following steps: firstly, collecting samples; secondly, carrying out enzymolysis; thirdly, performing Maillard reaction; fourthly, seasoning; and fifthly, spray-drying to obtain the seasoning. Composite hydrolase having high enzymolysis efficiency is used for performing enzymolysis on black membranes of the crab shells and remnant meat in crab legs, thereby realizing complete separation of the shell and the remnant meat; and composite flavourzyme is combined to improve the special flavor of the enzymatic hydrolysate, the hydrolysate is filtered and subjected to the Maillard reaction and spray-drying, and is blended into the unique, fresh and appetizing crab-flavor seasoning powder, and the high-valued comprehensive utilization of the remnant meat in the crab processing leftovers is realized.

Description

A kind of Eriocheir sinensis is prepared the method for flavoring

Technical field

The present invention relates to aquatic biological processing technique field, specifically refer to that residual meat in a kind of crab processing fent prepares the method for flavoring.

Background technology

Ocean crustacean resource is very abundant.According to FAO fishery portion of the World Food Programme statistics, within 1996, world ocean crustacean total output reaches 510.7 ten thousand tons, and wherein crab class accounts for 23.88% of total output.Crab also can produce many leftover bits and pieces after processing, as crab pin, crab shell on the back etc.In crab processing fent, contain crab meat 12.97%, crab shell 87.03%.Residual meat in crab leftover bits and pieces is take the meat of shank as main, wherein containing protein 18.66%, fat 2.7%, moisture 78.34%.Now, crab processing producer generally will make feed or fertilizer after above-mentioned leftover bits and pieces natural air drying, and a part transports chitin factory to and produces chitin.The factory that produces chitin is first infusion to the pretreatment of above-mentioned raw materials (leftover bits and pieces), then spontaneous fermentation, to remove residual meat.The method not only wastes time and energy, pollutes large and the smell is awful, therefore except meat technique is badly in need of improvement.If do not recycle for these residual meat, can cause on the one hand the significant wastage of protein resource, on the other hand also can be to environment.

Remove the residual meat in crab processing fent, have Physical, microbial method and enzyme process.Physical is generally mechanical expression method or WATER-WASHING METHOD.The advantage of these two kinds of methods is that speed is fast, and cost is lower, but is generally difficult to the residual meat in crab shell to eliminate, and cannot reach except meat effect the raw material not being broken.Microbial method and enzyme process are to utilize microorganism and protease by the proteolysis in crab meat, and then remove.Although two kinds of methods are the same in itself, have again each other difference.Microbial method is to utilize the various enzymes of microorganisms by crab meat protein degradation.The advantage of this method is also that cost is lower, but long action time, when natural degradation, can produce stench, contaminated environment, and the not protease just playing a role during due to microbial degradation, thereby hydrolysate complexity, quality is unstable, be difficult to control, the protein liquid after hydrolysis is difficult to reclaim, and increases the difficulty of environment protection treating.Enzyme process can directly utilize proteasome degradation protein, has the processing time short, mild condition, and non-environmental-pollution, hydrolysis afterproduct can directly be processed into food, and can select by product requirement kind and the different hydrolysising condition of enzyme, with controlled hydrolysis product.

Summary of the invention

Object of the present invention is exactly in order to solve above-mentioned the deficiencies in the prior art part, provides residual meat in a kind of crab processing fent to prepare the method for flavoring.The method adopts energy-conservation, efficient, environment amenable protease hydrolyzed and Maillard reaction technology, and preparation crab seasoning, realizes the comprehensive utilization of crab processing waste resource, improves its using value, effectively extends the flavoring holding time.In order to realize object of the present invention, intend adopting following technical scheme:

One aspect of the present invention relates to a kind of method that Eriocheir sinensis is prepared flavoring, comprises the steps:

(1) sample collection: gather Eriocheir sinensis discarded object, the Eriocheir sinensis of boiling 15min is adopted to meat and cook crab paste product, and the black film of Eriocheir sinensis shell on the back inner surface is collected refrigerated storage, remaining discarded object carries out next step operation;

(2) enzymolysis: get residue Eriocheir sinensis discarded object, the ratio that is 1:2-4 in feed liquid weight ratio adds water, homogeneous 1.5-2.5min under 800-1200r/min; Be put in afterwards enzymolysis 5h under 55 ℃ of conditions, the wherein composite hydrolysis protease (4.0AU-A/g) of enzyme concentration 1% and 0.5% flavor protease (1000LAPU/g), treats to carry out 110 ℃ after enzymolysis completely, the 4-6min enzyme that goes out.

(3) Maillard reaction: gained enzymolysis liquid detects protein content concentration adds 3.5g sucrose than the ratio that is 2:1 in carbonyl ammonia in every 100mL enzymolysis liquid, and mixed liquor is put at 60 ℃ and reacts 1h, takes out cooling;

(4) seasoning: cooled enzymolysis liquid adds 7.0g salt by every 100ml, 0.8g monosodium glutamate, 64mg acid (citric acid: malic acid=3:1), 3g cooking wine, 0.5g ginger powder, adds all flavorings mix and blend 1min afterwards;

(5) spraying is dry: enzymolysis liquid is sprayed to be dried and prepare powder, spray condition is 220 ℃ of injection ports, exports 85 ℃, suction performance 80%, and pump pressure 20%, the Powdered condiment of preparing is packed and be get final product.

1, the present invention is mainly with the residual meat in enzymolysis efficiency higher composite hydrolysis protease hydrolyzed crab shell on the back black film, crab bound feet, realize separating completely of shell and residual meat, improve the local flavor of enzymolysis liquid in conjunction with composite flavor protease, it is dry through Maillard reaction and spraying after hydrolyzate filters, crab aromatic powder unique, that fresh Flavor is strong is made in allotment, realizes the high-valued comprehensive utilization of residual meat in crab processing fent.

2, in the product that prepared by the present invention, contain abundant amino acid, peptide, crab aromatic flavour, delicate flavour is obvious, and salty perfume (or spice) is good to eat, can be used as a kind of new-type seafood condiment and is applied in diet.

3, preparation technology of the present invention is environmentally friendly, and mild condition, efficiency are high.

The specific embodiment

Below embodiment of the present invention is described in detail.

Method

Sample collection

River crab discarded object is sampled in name pavilion, Shanghai food and drink building company, the river crab of boiling 15min is adopted to meat and cook crab paste product.And leftover pieces (being mainly the black film of river crab shell on the back inner surface) are collected refrigerated storage.

Enzymolysis

Get 500g river crab discarded object, the ratio that is 1:3 in solid-liquid ratio adds the water of 1500ml, homogeneous 2min under 1000r/min; Be put in afterwards enzymolysis 5h under 55 ℃ of conditions, the composite hydrolysis protease (4.0AU-A/g) that wherein enzyme concentration is 1% and 0.5% flavor protease (1000LAPU/g).Treat to carry out 110 ℃ after enzymolysis completely the 5min enzyme that goes out.

Maillard reaction

It is 3.5g/100ml that gained enzymolysis liquid detects protein content, adds 3.5g sucrose in carbonyl ammonia than the ratio that is 2:1 in 200ml enzymolysis liquid, and mixed liquor is put at 60 ℃ and reacts 1h, takes out cooling.

Seasoning

Add 1.2g salt by enzymolysis liquid 100ml, 0.08g monosodium glutamate, 64mg acid (citric acid: malic acid=3:1), 2g cooking wine, 0.5g ginger powder.Add all flavorings mix and blend 1min afterwards.

Spraying is dry

Enzymolysis liquid is sprayed to be dried and prepare powder, spray condition is 220 ℃ of injection ports, exports 85 ℃, suction performance 80%, pump pressure 20%.The Powdered condiment of preparing is packed.

This crab flavoring is to be prepared by Eriocheir sinensis processing fent, and cost of material is low, and not only efficiency is high to utilize composite enzyme solution, and the flavor substance (free amino acid, nucleotides) producing is abundant.In preparation process, utilize natural Maillard reaction painted, do not add the additives such as any pigment and anticorrisive agent, safety non-pollution.And in soluble in water through the dry Powdered condiment product obtaining of spraying, its flavor substance can be dispersed in rapidly in food uniformly.In addition, crab flavoring has the fragrance of river crab uniqueness, no matter is cooking, Baoshang, chafing dish or other food processings as additive, all can improve the local flavor of dish, improves a poor appetite, for river crab fan has solved the shortage because of season limit.River crab flavouring adds in proportion the auxiliary materials such as salt in preparation process, has not only increased the fragrance of river crab, and has covered the fishy smell of its leftover bits and pieces, and preparation-obtained flavoring can be directly edible separately.Therefore, the preparation of this kind of river crab flavouring, not only solved a difficult problem for processing waste waste, and natural crab flavoring has met consumer demand.

The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, and any variation of expecting without creative work or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.

Claims (1)

1. Eriocheir sinensis is prepared a method for flavoring, comprises the steps:

(1) sample collection: gather Eriocheir sinensis discarded object, the Eriocheir sinensis of boiling 15min is adopted to meat and cook crab paste product, and the black film of Eriocheir sinensis shell on the back inner surface and residual meat thereof are collected refrigerated storage, remaining discarded object carries out next step operation;

(2) enzymolysis: get residue Eriocheir sinensis discarded object, the ratio that is 1:2-4 in feed liquid weight ratio adds water, homogeneous 1.5-2.5min under 800-1200r/min; Be put in afterwards enzymolysis 5h under 55 ℃ of conditions, the composite hydrolysis protease (4.0AU-A/g) that wherein enzyme concentration is 1% and 0.5% flavor protease (1000LAPU/g), treat to carry out 110 ℃ after enzymolysis completely, the 4-6min enzyme that goes out;

(3) Maillard reaction: gained enzymolysis liquid detects protein content concentration adds 3.5g sucrose than the ratio that is 2:1 in carbonyl ammonia in every 100mL enzymolysis liquid, and mixed liquor is put at 60 ℃ and reacts 1h, takes out cooling;

(4) seasoning: cooled enzymolysis liquid adds 7.0g salt by every 100ml, 0.8g monosodium glutamate, 64mg acid (citric acid: malic acid=3:1), 3g cooking wine, 0.5g ginger powder, adds all flavorings mix and blend 1min afterwards;

(5) spraying is dry: enzymolysis liquid is sprayed to be dried and prepare powder, spray condition is 220 ℃ of injection ports, exports 85 ℃, suction performance 80%, and pump pressure 20%, the Powdered condiment of preparing is packed and be get final product.