CN104957575A - Crab cream powder and preparation method thereof - Google Patents

Crab cream powder and preparation method thereof Download PDF

Info

Publication number
CN104957575A
CN104957575A CN201510280686.9A CN201510280686A CN104957575A CN 104957575 A CN104957575 A CN 104957575A CN 201510280686 A CN201510280686 A CN 201510280686A CN 104957575 A CN104957575 A CN 104957575A
Authority
CN
China
Prior art keywords
crab
powder
crab meat
cream powder
meat
Prior art date
Application number
CN201510280686.9A
Other languages
Chinese (zh)
Other versions
CN104957575B (en
Inventor
王延平
陈锦国
孙寒潮
Original Assignee
增城华栋调味品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 增城华栋调味品有限公司 filed Critical 增城华栋调味品有限公司
Priority to CN201510280686.9A priority Critical patent/CN104957575B/en
Publication of CN104957575A publication Critical patent/CN104957575A/en
Application granted granted Critical
Publication of CN104957575B publication Critical patent/CN104957575B/en

Links

Abstract

The invention discloses crab cream powder and a preparation method thereof. The crab cream powder disclosed by the invention comprises the following components in percentage by weight: 22-30% of crab meat extracts, 1-5% of egg yolk powder, 0.1-0.3% of crab meat essence, 2-6% of soy sauce powder, 0.3-0.7% of ginger powder, 0.2-3% of garlic powder, 5.5-9.5% of dextrin, 0.1-0.5% of chili oil, 4-8% of dust salt, 25-29% of a sweetening agent, 22-30% of a freshening agent, 0.1-0.3% of curcumin and 0.1-0.4% of an anticaking agent. The crab cream powder disclosed by the invention has the taste and the fragrance of natural crab meat and natural crab cream and is heavy in meat flavor, delicious in taste, safe, healthy, rich in nutrition, long in quality guarantee period and convenient to use.

Description

A kind of crab cream powder and preparation method thereof

Technical field

The present invention relates to food flavor and processing technology field thereof, be specifically related to a kind of crab cream powder and preparation method thereof.

Background technology

Crab delicious, nutritious, containing a large amount of protein and fat, the materials such as more calcium, phosphorus, iron, vitamin.Containing 49.6 grams, protein, 9.3 grams, fat, carbohydrate 27.2 grams, 1.088 milligrams, phosphorus, iron 33.6 milligrams and appropriate vitamin A etc. in every 500 grams of crabs.It is invigorant and delicacies, and liking very by people is often the entree on wedding feast.But owing to being subject to the restriction of the season of growth and life-span, fresh and alive crab is difficult to accomplish long-term preservation or constantly put on market, simultaneously crab the cooking and ediblely quite to bother, so in order to weaken the edible seasonality of crab, being developed frozen crab, wine preserved crab, pickling the crab processing preparations such as crab.In order to the people's cooking and instant, also there is the crab class deep-processed food to adapt to modern way of life such as numerous food additive, local flavor seasoning matter such as crab cream powder, crab seed, crab oil, crab cream paste, crab cream gourmet powder.The crab cream powder being wherein main taste substance with crab oil and crab meat is widely used because its delicious flavour is true to nature.

As Chinese patent application CN 1685965A discloses a kind of crab overy flour seasoning, it comprises crab meat powder, crab cream powder, Dried meat floss powder, yolk powder, salt, starch, sugar and monosodium glutamate, and this crab cream powder contains Dried meat floss powder, have impact on crab meat and crab oil characteristic flavor on basis.

As Chinese patent application CN 101455419A discloses a kind of crab cream powder, it comprises wet crab oil, wet crab meat mincing, edible vegetable oil, Jiang Fen, onion powder and salt, each raw material mixing frying is with this crab cream powder obtained, although this patent utilizes raw material well, but the shelf-life of the product obtained by this preparation method is short, characteristic flavor on basis can not get good reservation simultaneously.

In sum, be necessary that research and development one has crab meat, crab oil feature flavour and fragrance, long shelf-life simultaneously, the crab cream powder that local flavor retention is good.

Summary of the invention

The object of the present invention is to provide one to have crab meat, crab oil feature flavour and fragrance, simultaneously long shelf-life, the crab cream powder that local flavor retention is good, present invention also offers a kind of method of this crab cream powder of preparation simple to operate simultaneously.

To achieve these goals, present invention employs following technical scheme:

A kind of crab cream powder, by weight percentage, following component is comprised: crab meat extract 22 ~ 30%, yolk powder 1 ~ 5%, crab meat essence 0.1 ~ 0.3%, powdered soy 2 ~ 6%, ginger powder 0.3 ~ 0.7%, garlic powder 0.2 ~ 3%, dextrin 5.5 ~ 9.5%, chilli oil 0.1 ~ 0.5%, salt powder 4 ~ 8%, sweetener 25 ~ 29%, freshener 22 ~ 30%, curcumin 0.1 ~ 0.3%, anticaking agent 0.1 ~ 0.4%.

Further, the preparation method of described crab meat extract comprises the following steps:

A1, by fresh sea crab clean after shell, boiling 10 ~ 15min, strips out crab meat, making beating obtain crab meat slurry;

Add enzyme, adjusted to ph 7.5 ~ 8.5, enzymolysis 3 ~ 5h at 55 ~ 65 DEG C in A2, the crab meat slurry that obtains toward A1, then ferment treatment is carried out going out in raised temperature to 90 ~ 95 DEG C, obtains enzymolysis liquid;

The enzymolysis liquid that A3, past A2 obtain adds crab meat slurry weight 8 ~ 12% salt and 8 ~ 12% maltodextrins, carries out spraying dry, inlet temperature 165 ~ 180 DEG C, outlet temperature 80 ~ 90 DEG C after stirring and dissolving, obtained crab meat extract.

Further, described sweetener comprises powdered sugar, powdered glucose and the composite sweetener that weight ratio is 12 ~ 16: 11 ~ 15: 0.1 ~ 0.3;

Described freshener comprise weight ratio be 10 ~ 14: 0.3 ~ 0.7: 0.1 ~ 0.5: 1 ~ 5: 9 ~ 13 monosodium glutamate powder, disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein.

Further, described anticaking agent is silica.

Further, described enzyme is the composition of papain and compound fertilizer production.

Further, the consumption of described papain is 0.2 ~ 0.5% of described crab meat slurry weight; The consumption of described compound fertilizer production is 0.1 ~ 0.3% of described crab meat slurry weight.

As the preferred embodiment of the present invention, described crab cream powder, by weight percentage, composed of the following components: crab meat extract 26.3%, yolk powder 3%, crab meat essence 0.1%, powdered soy 4%, ginger powder 0.5%, garlic powder 1%, dextrin 6.5%, chilli oil 0.3%, salt powder 6%, powdered sugar 13%, powdered glucose 12%, composite sweetener 0.2%, monosodium glutamate powder 12%, disodium 5 '-ribonucleotide 0.5%, disodium succinate 0.3%, yeast extract 3%, hydrolyzed vegetable protein 11%, curcumin 0.1% and silica 0.2%.

The preparation method of above-mentioned crab cream powder, comprises the following steps:

B1, take each component according to formula ratio, first dextrin, salt powder, sweetener and freshener are mixed, stir 15 ~ 25min;

B2, add the anticaking agent of chilli oil, curcumin and 1/2 formula ratio again, stir 20 ~ 30min;

B3, finally add the anticaking agent of crab meat extract, yolk powder, crab meat essence, powdered soy, ginger powder, garlic powder and 1/2 formula ratio, sieve after stirring 30 ~ 40min, obtain crab cream powder.

Crab meat extract of the present invention be fresh sea crab through cleaning, shelling, boiling, making beating, enzymolysis, salt adding allotment, spraying dry obtain, by gentle enzymolysis, the local flavor of effective reservation natural crab meat, flavour and nutritional labeling, protein is broken down into peptide class and several amino acids, be easy to the absorption and digestion of human body, meat flavour is mellow, meat is aromatic strongly fragrant, for giving crab meat flavour and the fragrance of food uniqueness in food.The mouthfeel of the crab meat extract wherein obtained with the combination enzymolysis of papain and compound fertilizer production is best.Crab meat extract of the present invention and yolk powder, powdered soy, ginger powder, garlic powder, chilli oil combine with flavouring, enrich mouthfeel simultaneously, strengthen flavour; Add salt powder and sweetener with seasoning, taste is coordinated; Add freshener to promote delicate flavour, characteristic flavor on basis is found full expression; Add curcumin with toning, give the color and luster that crab cream powder is good; The each component of the present invention works in coordination with the crab cream powder obtaining looking good, smell good and taste good.Crab cream powder of the present invention is applicable to various soup stock, the cooking, sauce bag, tartar sauce, can, vegetarian diet, facilitates leisure food, leisure and dilated food, nutrition recuperating food, the preparation of chafing dish soup-stock base-material etc.

In a word, compared with prior art, there is following advantage:

(1) crab cream powder of the present invention has natural crab meat, the flavour of crab oil and fragrance, and thick in meat flavor, taste delicate flavour, can give food good local flavor when food processing, and fat content is low, natural health, is rich in multiple protein, polypeptide and amino acid, nutritious.

(2) preparation method of crab cream powder of the present invention is simple, and do not have harsh requirement to preparation condition, convenient operation, is conducive to applying.

(3) crab cream powder of the present invention effectively can retain the local flavor of natural crab meat, flavour and nutritional labeling, long shelf-life, and stay in grade, the scope of application are wide, after thermophilic digestion or sub-cooled, still can keep original local flavor; Simultaneously easy to use, consumption is unrestricted, can well with other food materials, prepare burden with the use of.

Detailed description of the invention

Further describe the present invention below by way of detailed description of the invention, but the present invention is not limited only to following examples.Within the scope of the present invention or not departing from content of the present invention, spirit and scope, crab cream powder of the present invention is improved appropriately, component that replacement function is identical, will become apparent to those skilled in the art that they are all deemed to be included in scope of the present invention.

In the embodiment of the present invention 1 ~ 3 producer of constituent part and article No./specification information as follows:

embodiment 1, crab cream powder of the present invention and preparation thereof

The formula of crab cream powder: by weight percentage, is made up of following component: crab meat extract 26.3%, yolk powder 3%, crab meat essence 0.1%, powdered soy 4%, ginger powder 0.5%, garlic powder 1%, dextrin 6.5%, chilli oil 0.3%, salt powder 6%, powdered sugar 13%, powdered glucose 12%, composite sweetener 0.2%, monosodium glutamate powder 12%, disodium 5 '-ribonucleotide 0.5%, disodium succinate 0.3%, yeast extract 3%, hydrolyzed vegetable protein 11%, curcumin 0.1% and silica 0.2%.

The preparation method of described crab meat extract is specially following steps:

A1, by fresh sea crab clean after shell, boiling 12min, strips out crab meat, making beating obtain crab meat slurry;

Add crab meat slurry weight 0.3% papain and 0.2% compound fertilizer production, adjusted to ph 8.0, enzymolysis 4h at 60 DEG C in A2, the crab meat slurry that obtains toward A1, then raised temperature to 95 DEG C carries out going out ferment treatment, obtains enzymolysis liquid;

The enzymolysis liquid that A3, past A2 obtain adds crab meat slurry weight 10% salt and 10% maltodextrin, carries out spraying dry, inlet temperature 175 DEG C, outlet temperature 85 DEG C after stirring and dissolving, obtained crab meat extract.

The preparation method of crab cream powder:

B1, take each component according to formula ratio, first dextrin, salt powder, powdered sugar, powdered glucose, composite sweetener, monosodium glutamate powder, disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein are mixed, stir 20min;

B2, add the silica of chilli oil, curcumin and 1/2 formula ratio again, stir 25min;

B3, finally add the silica of crab meat extract, yolk powder, crab meat essence, powdered soy, ginger powder, garlic powder and 1/2 formula ratio, sieve after stirring 35min, obtain crab cream powder.

embodiment 2, crab cream powder of the present invention and preparation thereof

The formula of crab cream powder: by weight percentage, is made up of following component: crab meat extract 22%, yolk powder 5%, crab meat essence 0.1%, powdered soy 2%, ginger powder 0.7%, garlic powder 3%, dextrin 8%, chilli oil 0.1%, salt powder 4%, sweetener 25%, freshener 29.7%, curcumin 0.3%, silica 0.1%.

The preparation method of described crab meat extract is specially following steps:

A1, by fresh sea crab clean after shell, boiling 15min, strips out crab meat, making beating obtain crab meat slurry;

Add crab meat slurry weight 0.5% papain and 0.1% compound fertilizer production, adjusted to ph 7.5, enzymolysis 5h at 55 DEG C in A2, the crab meat slurry that obtains toward A1, then raised temperature to 90 DEG C carries out going out ferment treatment, obtains enzymolysis liquid;

The enzymolysis liquid that A3, past A2 obtain adds crab meat slurry weight 12% salt and 12% maltodextrin, carries out spraying dry, inlet temperature 165 DEG C, outlet temperature 80 DEG C after stirring and dissolving, obtained crab meat extract.

Powdered sugar, powdered glucose and composite sweetener that described sweetener is 12: 15: 0.1 by weight ratio form.

Monosodium glutamate powder, disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein that described freshener is 10: 0.7: 0.1: 5: 9 by weight ratio form.

The preparation method of crab cream powder is with embodiment 1.

embodiment 3, crab cream powder of the present invention and preparation thereof

The formula of crab cream powder: by weight percentage, is made up of following component: crab meat extract 27%, yolk powder 1%, crab meat essence 0.3%, powdered soy 5.7%, ginger powder 0.3%, garlic powder 0.2%, dextrin 5.5%, chilli oil 0.5%, salt powder 8%, sweetener 29%, freshener 22%, curcumin 0.1%, silica 0.4%.

The preparation method of described crab meat extract is specially following steps:

A1, by fresh sea crab clean after shell, boiling 10min, strips out crab meat, making beating obtain crab meat slurry;

Add crab meat slurry weight 0.2% papain and 0.3% compound fertilizer production, adjusted to ph 8.5, enzymolysis 3h at 65 DEG C in A2, the crab meat slurry that obtains toward A1, then raised temperature to 90 DEG C carries out going out ferment treatment, obtains enzymolysis liquid;

The enzymolysis liquid that A3, past A2 obtain adds crab meat slurry weight 8% salt and 8% maltodextrin, carries out spraying dry, inlet temperature 180 DEG C, outlet temperature 90 DEG C after stirring and dissolving, obtained crab meat extract.

Powdered sugar, powdered glucose and composite sweetener that described sweetener is 16: 15: 0.3 by weight ratio form.

Monosodium glutamate powder, disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein that described freshener is 14: 0.3: 0.5: 1: 13 by weight ratio form.

The preparation method of crab cream powder is with embodiment 1.

test example one,

The crab cream powder make embodiment 1 ~ 3 and the crab cream powder buied on the market (control group) do performance measurement, the results are shown in Table 1:

1, determination of fat: soxhlet extraction methods (GB/T5009.6-2003)

2, protein measuring: constant Kjeldahl's method (GB/T5009.5-2003)

The nutritional labeling of table 1, crab cream powder

Index Embodiment 1 Embodiment 2 Embodiment 3 Control group Fat (g/100g) 2.63 2.85 2.82 3.13 Protein (g/100g) 14.9 13.5 13.6 11.4

test example two,

The crab cream powder make embodiment 1 ~ 3 and the crab cream powder (control group) reached on the market do taste tests, and often kind of taste divides does not invite 20 volunteers to taste, and wherein, (+) expression is liked, and (-) expression is not liked, and result is as table 2:

The sensory test table of table 2, crab cream powder

Mouthfeel Embodiment 1 Embodiment 2 Embodiment 3 Control group Crab meat flavour 20(+) 18(+)2(—) 18(+)2(—) 17(+)3(—) Crab oil flavour 20(+) 19(+)1(—) 18(+)2(—) 18(+)2(—) Delicious sense 20(+) 18(+)2(—) 19(+)1(—) 19(+)1(—)

By test example one and test example two known, crab cream powder of the present invention all has superiority in nutrition and mouthfeel, and minimum, the protein content of embodiment 1 fat content is maximum wherein, and nutrition is the most comprehensive, and mouthfeel is best.

Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area do technical scheme of the present invention and improvement, all should fall within protection domain that claims of the present invention determines.

Claims (8)

1. a crab cream powder, it is characterized in that, by weight percentage, following component is comprised: crab meat extract 22 ~ 30%, yolk powder 1 ~ 5%, crab meat essence 0.1 ~ 0.3%, powdered soy 2 ~ 6%, ginger powder 0.3 ~ 0.7%, garlic powder 0.2 ~ 3%, dextrin 5.5 ~ 9.5%, chilli oil 0.1 ~ 0.5%, salt powder 4 ~ 8%, sweetener 25 ~ 29%, freshener 22 ~ 30%, curcumin 0.1 ~ 0.3%, anticaking agent 0.1 ~ 0.4%.
2. crab cream powder as claimed in claim 1, it is characterized in that, the preparation method of described crab meat extract comprises the following steps:
A1, by fresh sea crab clean after shell, boiling 10 ~ 15min, strips out crab meat, making beating obtain crab meat slurry;
Add enzyme, adjusted to ph 7.5 ~ 8.5, enzymolysis 3 ~ 5h at 55 ~ 65 DEG C in A2, the crab meat slurry that obtains toward A1, then ferment treatment is carried out going out in raised temperature to 90 ~ 95 DEG C, obtains enzymolysis liquid;
The enzymolysis liquid that A3, past A2 obtain adds crab meat slurry weight 8 ~ 12% salt and 8 ~ 12% maltodextrins, carries out spraying dry, inlet temperature 165 ~ 180 DEG C, outlet temperature 80 ~ 90 DEG C after stirring and dissolving, obtained crab meat extract.
3. crab cream powder as claimed in claim 1, is characterized in that,
Described sweetener comprises powdered sugar, powdered glucose and the composite sweetener that weight ratio is 12 ~ 16: 11 ~ 15: 0.1 ~ 0.3;
Described freshener comprise weight ratio be 10 ~ 14: 0.3 ~ 0.7: 0.1 ~ 0.5: 1 ~ 5: 9 ~ 13 monosodium glutamate powder, disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein.
4. crab cream powder as claimed in claim 1, it is characterized in that, described anticaking agent is silica.
5. crab cream powder as claimed in claim 1, it is characterized in that, described enzyme is the composition of papain and compound fertilizer production.
6. crab cream powder as claimed in claim 5, is characterized in that, the consumption of described papain is 0.2 ~ 0.5% of described crab meat slurry weight; The consumption of described compound fertilizer production is 0.1 ~ 0.3% of described crab meat slurry weight.
7. the crab cream powder as described in as arbitrary in claim 1 ~ 5, it is characterized in that, by weight percentage, composed of the following components: crab meat extract 26.3%, yolk powder 3%, crab meat essence 0.1%, powdered soy 4%, ginger powder 0.5%, garlic powder 1%, dextrin 6.5%, chilli oil 0.3%, salt powder 6%, powdered sugar 13%, powdered glucose 12%, composite sweetener 0.2%, monosodium glutamate powder 12%, disodium 5 '-ribonucleotide 0.5%, disodium succinate 0.3%, yeast extract 3%, hydrolyzed vegetable protein 11%, curcumin 0.1% and silica 0.2%.
8. prepare a method for crab cream powder as described in any one of claim 1 ~ 7, it is characterized in that, comprise the following steps:
B1, take each component according to formula ratio, first dextrin, salt powder, sweetener and freshener are mixed, stir 15 ~ 25min;
B2, add the anticaking agent of chilli oil, curcumin and 1/2 formula ratio again, stir 20 ~ 30min;
B3, finally add the anticaking agent of crab meat extract, yolk powder, crab meat essence, powdered soy, ginger powder, garlic powder and 1/2 formula ratio, sieve after stirring 30 ~ 40min, obtain crab cream powder.
CN201510280686.9A 2015-05-28 2015-05-28 Crab cream powder and preparation method thereof CN104957575B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510280686.9A CN104957575B (en) 2015-05-28 2015-05-28 Crab cream powder and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510280686.9A CN104957575B (en) 2015-05-28 2015-05-28 Crab cream powder and preparation method thereof

Publications (2)

Publication Number Publication Date
CN104957575A true CN104957575A (en) 2015-10-07
CN104957575B CN104957575B (en) 2017-05-03

Family

ID=54211807

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510280686.9A CN104957575B (en) 2015-05-28 2015-05-28 Crab cream powder and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104957575B (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410837A (en) * 2015-12-25 2016-03-23 杨泽科 Method for producing crab-flavored seasoning
CN105533628A (en) * 2015-12-25 2016-05-04 杨泽科 Crab flavored seasoning
CN106551358A (en) * 2016-11-30 2017-04-05 三只松鼠股份有限公司 A kind of crab roe taste melon seed
CN106722658A (en) * 2016-11-30 2017-05-31 三只松鼠股份有限公司 A kind of preparation method of crab oil taste shelled melon seed
CN106798299A (en) * 2016-11-09 2017-06-06 中原工学院 A kind of new turmeric salt and preparation method thereof
CN107853665A (en) * 2017-12-08 2018-03-30 定远县南德调味品加工厂 A kind of seafood condiment and preparation method thereof
CN107897834A (en) * 2017-11-15 2018-04-13 陈荷芬 A kind of crab perfume (or spice) egg yolk flavor food dressing

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1444867A (en) * 2003-04-10 2003-10-01 夏平 Oil made of crab powder and animal oil and itd preparation method
CN1685965A (en) * 2005-05-09 2005-10-26 费志良 Crab overy flour seasoning and its preparation method
CN101422227A (en) * 2007-11-03 2009-05-06 刘国忠 Crab deep-processing flavoring products and manufacture technique thereof
CN101455419A (en) * 2008-12-22 2009-06-17 钱永言 Crab cream powder and preparation method thereof
CN101642229A (en) * 2009-06-19 2010-02-10 天津春发食品配料有限公司 Natural crab meat flavor essence
CN102038173A (en) * 2009-10-21 2011-05-04 东港市慧海海洋生物科技开发有限公司 Fresh sea crab nutrition condiment and preparation method thereof
CN104222971A (en) * 2014-09-26 2014-12-24 徐学林 Fresh crab powder seasoning and preparing method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1444867A (en) * 2003-04-10 2003-10-01 夏平 Oil made of crab powder and animal oil and itd preparation method
CN1685965A (en) * 2005-05-09 2005-10-26 费志良 Crab overy flour seasoning and its preparation method
CN101422227A (en) * 2007-11-03 2009-05-06 刘国忠 Crab deep-processing flavoring products and manufacture technique thereof
CN101455419A (en) * 2008-12-22 2009-06-17 钱永言 Crab cream powder and preparation method thereof
CN101642229A (en) * 2009-06-19 2010-02-10 天津春发食品配料有限公司 Natural crab meat flavor essence
CN102038173A (en) * 2009-10-21 2011-05-04 东港市慧海海洋生物科技开发有限公司 Fresh sea crab nutrition condiment and preparation method thereof
CN104222971A (en) * 2014-09-26 2014-12-24 徐学林 Fresh crab powder seasoning and preparing method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
白少立: "创新蟹黄酱", 《四川烹饪》 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410837A (en) * 2015-12-25 2016-03-23 杨泽科 Method for producing crab-flavored seasoning
CN105533628A (en) * 2015-12-25 2016-05-04 杨泽科 Crab flavored seasoning
CN106798299A (en) * 2016-11-09 2017-06-06 中原工学院 A kind of new turmeric salt and preparation method thereof
CN106551358A (en) * 2016-11-30 2017-04-05 三只松鼠股份有限公司 A kind of crab roe taste melon seed
CN106722658A (en) * 2016-11-30 2017-05-31 三只松鼠股份有限公司 A kind of preparation method of crab oil taste shelled melon seed
CN107897834A (en) * 2017-11-15 2018-04-13 陈荷芬 A kind of crab perfume (or spice) egg yolk flavor food dressing
CN107853665A (en) * 2017-12-08 2018-03-30 定远县南德调味品加工厂 A kind of seafood condiment and preparation method thereof

Also Published As

Publication number Publication date
CN104957575B (en) 2017-05-03

Similar Documents

Publication Publication Date Title
CN104323219B (en) A kind of Islamic capsicum paste and preparation method thereof
CN103005485B (en) Method for processing bepig trotter and bepig trotter
KR101275762B1 (en) Maturing method of chicken using native grass enzyme and Matured chicken thereof
CN102090668B (en) Nutritional dried squids and processing method thereof
Li et al. Traditional Chinese food technology and cuisine.
CN101057654B (en) Flavor nutrition seasoning bag for rice
CN104664319A (en) Fish paste product and processing method thereof
CN103263044B (en) Processing method of convenient ready-to-eat spicy crabs
CN101422254A (en) Canned fish preparation method
CN100574641C (en) A kind of scallop product and preparation method thereof
CN104839787A (en) Processing method of pickled squid with wine
KR20040033500A (en) Manufacturing method of instant porridge using natural seasoning
CN101107981B (en) Method of manufacturing vegetable meat balls
CN103431363B (en) Preparation method of bullfrog dried small shrimp sauce
CN102366076B (en) Fungus essence and manufacturing method thereof
CN105495365A (en) Production process of sliced dried beef
RU2186502C2 (en) Salad
CN103584144A (en) Red bean chicken feet and preparation method thereof
CN105341773A (en) Making method of instant seasoned fish roe and lobster meat
US20040086618A1 (en) Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena
CN104366432A (en) Eutrophic spicy yak meat paste and processing method thereof
CN105341729A (en) Low temperature curing beefsteak and processing method
CN105310025A (en) Processing process of seasoning squid soft cans
CN103652783A (en) Bacon condiment and preparation method thereof
CN102802440A (en) Composition for low-salt food or beverage

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
GR01 Patent grant