CN105559028A - Preparation method and product of hairy crab paste in durian flavor - Google Patents

Preparation method and product of hairy crab paste in durian flavor Download PDF

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Publication number
CN105559028A
CN105559028A CN201610045003.6A CN201610045003A CN105559028A CN 105559028 A CN105559028 A CN 105559028A CN 201610045003 A CN201610045003 A CN 201610045003A CN 105559028 A CN105559028 A CN 105559028A
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crab
durian
flavor
steamed
paste
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叶芳
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叶芳
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method and a product of hairy crab paste in the durian flavor and belongs to the field of food processing and preparation. The method includes the following operation steps that firstly, flavoring pulp in the durian flavor is prepared; secondly, the flavoring pulp in the durian flavor is fermented; thirdly, hairy crab meat paste is prepared; fourthly, compounding, salting and fermentation are conducted; fifthly, filling and sterilization are conducted. The method is simple and easy to operate, hair crabs serve as main raw materials, a rich flavor and taste are provided for the product through compounding and fermentation, the product is rich in nutrient and attractive in color, a new direction of crab paste products is developed, and market popularization value is good.

Description

Preparation method of a kind of durian flavor steamed crab crab paste and products thereof
Technical field
The invention belongs to food processing preparation field, relate to preparation method of a kind of durian flavor steamed crab crab paste and products thereof.
Background technology
The production history of crab paste is long, but current crab paste production is raw material with sea crab, produces general far away from shrimp paste, output is little, produces the production of naturally continuously fermenting mainly with family workshop type, and technique falls behind, method is extensive, and salt content is high, and sanitary condition is difficult to ensure.And crab meat is cold and cool, cold and cool people should not eat much physique more.
Steamed crab formal name used at school Eriocheir sinensis, it is delicious and nutritious, is always regarded as top grade.The edible part of every 100 grams of river crabs is containing protein 14%, and fat 5.9%, carbohydrate 7%, in addition, also containing vitamin A, riboflavin, nicotinic acid, its nutritive value exceedes the trophic level of general fish.
Durian is hot in nature, can tremble with fear by Huoxue San ", relieving dysmenorrhea, and the women be particularly suitable for by dysmenorrhoea puzzlement eats; It can also improve the cold and cool symptom of belly, and body temperature can be impelled to rise, and is the desirable tonic of cold physique person.Durian high nutritive value, often eats and can improve the health, invigorating the spleen tonifying Qi, tonifying kidney and strengthening yang, warm health.
Chinese invention patent CN101744223A relates to sauce food, specifically a kind of sauced female crab, it can sauce system form according to the following procedure, with sauce system 10 kilograms of female crabs for benchmark: 1) by soy sauce 4.5-5.5 kilogram, yellow rice wine 250-350 gram, cloves 3.5-4.5 gram, matrimony vine 1.5-2.5 gram, Radix Codonopsis 4-5 gram, polyporus lucidus 2-3 gram, cassia bark 5-6 gram, tsaoko 4-5 gram, vanilla 2-3 gram, fennel 4-5 gram, husky ginger 2-3 gram boils 40-60 minute in 80-100 DEG C, be cooled to 0-4 DEG C and add batching yellow ginger 20-25 gram, dry cayenne pepper 20-25 gram, fresh green onion 400-500 gram, Herba Apii graveolentis root 20-25 gram, caraway root 20-25 gram, spiceleaf 4.5-5.5 gram, make dip, 2) by after slow for the female swimming crab after quick-frozen freezing, crab is immersed in the dip modulated, pickles at 0-4 DEG C, within 18-24 hour, sauced female crab finished product can be obtained.This invention is primary raw material with swimming crab, the finished product pure taste prepared, nutritious, but it is cold and cool not overcome crab meat, is not suitable for the problem that the body crowd such as to tremble with fear eats.
Chinese invention patent CN103932159A relates to a kind of preparation method of crab paste, carries out according to the following steps: crab shell is separated with crab meat; The boiling of crab shell is dried and is pulverized; Crab meat mixture adds alkali protease, papain and water enzymolysis; Broad bean mud adds the mixing of aspergillus oryzae, potato starch and water, obtains bent material; Song is expected constant temperature culture; Black tea and ginger are smashed to pieces, adds poach, obtain black tea Jiang Shui; Song material is mixed with crab meat zymolyte, adds black tea Jiang Shui, salt, heat-preservation fermentation; Then add zanthoxylum powder, mustard meal, caraway seeds powder, white granulated sugar, groundnut kernel powder, incense wood grass meal, continue fermentation; Filling, sealing, sterilization.The bent mixed culture fermentation of crab meat zymolyte and beans, with short production cycle, salt content is low, fermentation completely, unique flavor, be the present invention closest to prior art, this invention adopts black tea and ginger and crab meat compatibility, and warming middle-JIAO for easing the stomach, taste flavor is popular.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, the invention provides a kind of durian flavor steamed crab crab paste: take steamed crab as primary raw material, composite durian fermented slurry, warming middle-JIAO for easing the stomach, flavor taste enriches, and produced the effect of good suppression microorganism by saccharomycete alcoholic fermentation, and provide good local flavor for product.
The invention provides following technical scheme:
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
Pulp weight 0.5-1 times of distilled water making beating is added after being collected by fresh durian pulp;
In durian pulp making beating liquid, add 0.8-1.5% sodium chloride, the chive powder of 0.1-0.2%, 0.3-0.8% ginger powder, the Radix Glycyrrhizae powder of 0.1-0.2%, the cloves powder of 0.5-0.7% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
In durian flavor seasoning slurries, add papain and after composite flavor enzyme water enzyme digestion 3-7 hour, be cooled to the alcoholic fermentation of room temperature interpolation saccharomycete and within 5-7 days, obtain durian flavor fermentation seasoning slurries;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 5-10% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:3-5, at 37-40 DEG C of temperature conditions bottom fermentation 3-5 days;
5th step: filling sterilization.
Preferably, in durian pulp making beating liquid, add 0.9-1.2% sodium chloride in the described first step, the chive powder of 0.1-0.2%, 0.5-0.8% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.5-0.7% mix, obtain durian flavor seasoning slurries.
Preferably, in durian flavor seasoning slurries, add papain and composite flavor enzyme water enzyme digestion 5-7 hour in described second step.
Preferably, in described second step, the addition of papain and composite flavor enzyme is 1-1.5% and 2-3%.
Preferably, saccharomycete alcoholic fermentation 6-7 days is added by after durian flavor seasoning slurries enzymolysis in described second step.
Preferably, in described second step, saccharomycetic addition is 0.1-0.2%.
Preferably, the banana pulp of crab meat weight 8-10% weight will be added in steamed crab crab meat in described 3rd step.
Preferably, in described 4th step, durian flavor seasoning slurries are starched with steamed crab crab meat and mix according to part by weight 1:3-4.
The durian flavor steamed crab crab paste that said method prepares also is the content of application claims protection.
Durian is hot in nature, can tremble with fear by Huoxue San ", relieving dysmenorrhea, and the women be particularly suitable for by dysmenorrhoea puzzlement eats; It can also improve the cold and cool symptom of belly, and body temperature can be impelled to rise, and is the desirable tonic of cold physique person.Durian high nutritive value, often eats and can improve the health, invigorating the spleen tonifying Qi, tonifying kidney and strengthening yang, warm health.The nutritive value of durian is very high, and it contains very high sugared part, and starch-containing 11%, sugar 13%, protein 3%, also has multivitamin, fat, calcium, iron and phosphorus etc.The edible durian of weakly friend, durian can supplement energy and the nutrition of somagenic need, reach improve the health, effect of nourishment for vitality.After being ill and women postpartum can with take nourishing food to build up one's health.
Amino acid whose A wide selection of colours and designs in durian, rich content, except tryptophan, also containing 7 kinds of essential amino acids, wherein, content of glutamic acid is high especially.In durian, vitamin content enriches, and vitamin A, Cobastab and vitamin C are all higher.Large quantity research proves, vitamin A is the important micronutrient of needed by human, has and maintains normal growth, reproduction, vision and anti-infectious physiological function.
Beneficial effect of the present invention:
The inventive method is simple to operation, take steamed crab as primary raw material, by fermenting with durian compatibility, for product provides abundant flavor taste and abundant value, appearance luster is tempting, and durian is hot in nature simultaneously, warming middle-JIAO for easing the stomach, in and crab meat cold and cool, there is good edibility and health value.
The inventive method by saccharomycete alcoholic fermentation, suppresses the breeding of undesirable microorganism, and provides good local flavor for product.
The inventive method, by papain and compound fertilizer production enzymolysis durian flavor seasoning slurries, by macro-molecular protein breaks down into amino acids, enriches full delicate flavour mouthfeel for seasoning slurries provide more, accelerates the absorption of human body for protein simultaneously.
The present invention adds chive powder, ginger powder, Radix Glycyrrhizae powder, the seasoning of cloves powder dispense in durian making beating liquid, gives prominence to flavor taste specific to durian and steamed crab, covers simultaneously and reduce its bad stench taste.
The present invention develops crab paste product new direction, has good market popularization value.
Accompanying drawing illustrates:
Below in conjunction with accompanying drawing, the invention will be further described:
Fig. 1 is the inventive method preparation technology flow chart.
Durian flavor fermentation seasoning slurries are obtained by adding saccharomycetes to make fermentation again after adding papain and compound fertilizer production enzymolysis after fresh durian pulp making beating seasoning;
Steamed crab crab meat slurry is obtained by mincing after adding banana pulp in steamed crab crab meat;
After again fermenting after the seasoning slurries that steamed crab crab meat slurry and durian flavor fermented are composite, filling sterilization obtains product.
Detailed description of the invention:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturer advise usually is implemented.
Embodiment one
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 0.5 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 0.8% sodium chloride, 0.1% chive powder, 0.3% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.5% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
In durian flavor seasoning slurries, add papain and composite flavor enzyme, addition is 1% and 2%, and water enzyme digestion is cooled to room temperature and adds saccharomycete after 3 hours, saccharomycete addition is 0.1%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 5 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 5% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:3,37 DEG C of temperature conditions bottom fermentations 3 days;
5th step: filling sterilization.
Embodiment two
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 1 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 1.5% sodium chloride, 0.2% chive powder, 0.8% ginger powder, the Radix Glycyrrhizae powder of 0.2%, the cloves powder of 0.7% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
Papain and composite flavor enzyme is added in durian flavor seasoning slurries, addition is 1.5% and 3%, water enzyme digestion is cooled to room temperature and adds saccharomycete after 7 hours, saccharomycete addition is 0.2%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 7 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 10% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:5,40 DEG C of temperature conditions bottom fermentations 5 days;
5th step: filling sterilization.
Embodiment three
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 0.5 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 1.5% sodium chloride, 0.1% chive powder, 0.8% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.7% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
In durian flavor seasoning slurries, add papain and composite flavor enzyme, addition is 1% and 3%, and water enzyme digestion is cooled to room temperature and adds saccharomycete after 3 hours, saccharomycete addition is 0.2%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 5 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 10% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:3,40 DEG C of temperature conditions bottom fermentations 3 days;
5th step: filling sterilization.
Embodiment four
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 1 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 0.8% sodium chloride, 0.2% chive powder, 0.3% ginger powder, the Radix Glycyrrhizae powder of 0.2%, the cloves powder of 0.5% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
Papain and composite flavor enzyme is added in durian flavor seasoning slurries, addition is 1.5% and 2%, water enzyme digestion is cooled to room temperature and adds saccharomycete after 7 hours, saccharomycete addition is 0.1%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 7 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 5% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:5,37 DEG C of temperature conditions bottom fermentations 3 days;
5th step: filling sterilization.
Embodiment five
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 0.5 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 0.9% sodium chloride, 0.1% chive powder, 0.5% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.5% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
In durian flavor seasoning slurries, add papain and composite flavor enzyme, addition is 1% and 2%, and water enzyme digestion is cooled to room temperature and adds saccharomycete after 3 hours, saccharomycete addition is 0.1%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 5 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 5% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:3,37 DEG C of temperature conditions bottom fermentations 3 days;
5th step: filling sterilization.
Embodiment six
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 1 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 1.2% sodium chloride, 0.2% chive powder, 0.8% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.7% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
Papain and composite flavor enzyme is added in durian flavor seasoning slurries, addition is 1.5% and 3%, water enzyme digestion is cooled to room temperature and adds saccharomycete after 7 hours, saccharomycete addition is 0.2%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 7 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 10% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:5,40 DEG C of temperature conditions bottom fermentations 5 days;
5th step: filling sterilization.
Embodiment seven
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 0.5 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 1.2% sodium chloride, 0.1% chive powder, 0.8% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.7% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
In durian flavor seasoning slurries, add papain and composite flavor enzyme, addition is 1% and 3%, and water enzyme digestion is cooled to room temperature and adds saccharomycete after 3 hours, saccharomycete addition is 0.2%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 5 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 10% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:3,40 DEG C of temperature conditions bottom fermentations 3 days;
5th step: filling sterilization.
Embodiment eight
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 1 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 0.9% sodium chloride, 0.2% chive powder, 0.5% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.5% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
Papain and composite flavor enzyme is added in durian flavor seasoning slurries, addition is 1.5% and 2%, water enzyme digestion is cooled to room temperature and adds saccharomycete after 7 hours, saccharomycete addition is 0.1%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 7 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 5% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:5,37 DEG C of temperature conditions bottom fermentations 5 days;
5th step: filling sterilization.
Embodiment nine
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 0.8 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 1.0% sodium chloride, 0.1% chive powder, 0.7% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.6% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
Papain and composite flavor enzyme is added in durian flavor seasoning slurries, addition is 1.3% and 2.5%, water enzyme digestion is cooled to room temperature and adds saccharomycete after 5 hours, saccharomycete addition is 0.2%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 6 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 8% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:4,38 DEG C of temperature conditions bottom fermentations 4 days;
5th step: filling sterilization.
Embodiment ten
A preparation method for durian flavor steamed crab crab paste, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
The 0.7 times of distilled water making beating of pulp weight is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 1.0% sodium chloride, 0.2% chive powder, 0.6% ginger powder, the Radix Glycyrrhizae powder of 0.1%, the cloves powder of 0.6% mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
Papain and composite flavor enzyme is added in durian flavor seasoning slurries, addition is 1.2% and 2.2%, water enzyme digestion is cooled to room temperature and adds saccharomycete after 6 hours, saccharomycete addition is 0.2%, and alcoholic fermentation obtains durian flavor fermentation seasoning slurries for 6 days;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 7% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:4,40 DEG C of temperature conditions bottom fermentations 4 days;
5th step: filling sterilization.
In above-described embodiment, sodium chloride adds gauge with salt; Above-mentioned chive powder, ginger powder, Radix Glycyrrhizae powder, cloves powder are dry powdered form, meet concerned countries quality standard.
In above-described embodiment, banana pulp is the fresh banana pulp after the peeling of fresh banana.
The optimum temperature of compound fertilizer production is 53 DEG C, the most applicable temperature 55-65 DEG C of papain, so the bath temperature that in above-described embodiment, protease hydrolytic adopts is 53 DEG C.
The filling sterilization of 5th step in above-described embodiment, automatic filling machine is adopted to carry out filling and seal, adopt pasteurization, product after packaging seal is heated to 68-70 DEG C, and keep this temperature 30min, be cooled to 4-5 DEG C rapidly later, complete sterilization process, avoid the loss of product flavor substances composition, complete sterilizing and enzyme effect of going out simultaneously.
Organoleptic quality and sanitary standard evaluation are carried out to product described in above-mentioned ten embodiment schemes.
Sensory evaluation:
Adopt hedonic scoring system, form group by 20 professionals, the color and luster of embodiment ten products, local flavor, mouthfeel, outward appearance are given a mark, gets its average mark, full marks 100 points.
Its sensory evaluation scores standard is in table one, and sensory evaluation scores the results are shown in Table two.
Table one: sensory evaluation scores standard
Table two: sensory evaluation scores result
Outward appearance Local flavor Mouthfeel Total score
Embodiment one 24.22±2.03 24.74±1.65 34.6±1.34 83.56±7.89 8 -->
Embodiment two 24.36±1.47 23.69±1.51 34.25±1.32 82.3±6.27
Embodiment three 23.51±1.28 23±2.75 34.34±2.49 80.85±5.23
Embodiment four 23.71±1.23 24.15±2.62 33.36±2.05 81.22±5.05
Embodiment five 25.29±1.83 23.87±2.96 33.07±1.82 82.23±7.69
Embodiment six 26.25±2.56 26.28±1.15 34.99±1.47 87.52±6.96
Embodiment seven 26±1.07 26.6±1.18 36.35±2.67 88.95±7.17
Embodiment eight 25.72±1.86 26.8±2.48 36.33±2.73 88.85±5.27
Embodiment nine 28.14±1.61 26.85±2.1 37.85±1.68 92.84±7.99
Embodiment ten 28.73±2.33 27.64±1.53 38.26±2.22 94.63±5.63
Described data are all expressed in the mode of average ± variance.
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.

Claims (9)

1. a preparation method for durian flavor steamed crab crab paste, is characterized in that, comprises following operating procedure:
The first step: preparation durian flavor seasoning slurries:
Pulp weight 0.5-1 times of distilled water making beating is added after being collected by fresh durian pulp;
Add in durian pulp making beating liquid 0.8-1.5% sodium chloride, the chive powder of 0.1-0.2%, 0.3-0.8% ginger powder, 0.1-0.2% Radix Glycyrrhizae powder, 0.5-0.7% cloves powder mix, obtain durian flavor seasoning slurries;
Second step: fermentation durian flavor seasoning slurries:
In durian flavor seasoning slurries, add papain and after composite flavor enzyme water enzyme digestion 3-7 hour, be cooled to the alcoholic fermentation of room temperature interpolation saccharomycete and within 5-7 days, obtain durian flavor fermentation seasoning slurries;
3rd step: prepare steamed crab crab meat slurry:
Cleaned by steamed crab and be separated crab shell and crab meat, removal can not Leaf-feeding insects;
By adding the banana pulp of crab meat weight 5-10% weight in steamed crab crab meat, mix mince obtain steamed crab crab meat slurry;
4th step: composite pickled fermented:
Durian flavor seasoning slurries are starched with steamed crab crab meat and mixes according to part by weight 1:3-5, at 37-40 DEG C of temperature conditions bottom fermentation 3-5 days;
5th step: filling sterilization.
2. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, it is characterized in that: add in durian pulp making beating liquid in the described first step 0.9-1.2% sodium chloride, the chive powder of 0.1-0.2%, 0.5-0.8% ginger powder, 0.1% Radix Glycyrrhizae powder, 0.5-0.7% cloves powder mix, obtain durian flavor seasoning slurries.
3. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, is characterized in that: in durian flavor seasoning slurries, add papain and composite flavor enzyme water enzyme digestion 5-7 hour in described second step.
4. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, is characterized in that: in described second step, the addition of papain and composite flavor enzyme is 1-1.5% and 2-3%.
5. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, is characterized in that: add saccharomycete alcoholic fermentation 6-7 days by after durian flavor seasoning slurries enzymolysis in described second step.
6. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, is characterized in that: in described second step, saccharomycetic addition is 0.1-0.2%.
7. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, is characterized in that: will add the banana pulp of crab meat weight 8-10% weight in steamed crab crab meat in described 3rd step.
8. the preparation method of a kind of durian flavor steamed crab crab paste according to claim 1, is characterized in that: starched with steamed crab crab meat by durian flavor seasoning slurries in described 4th step and mix according to part by weight 1:3-4.
9. the durian flavor steamed crab crab paste for preparing of the described method of one of claim 1 to 8.
CN201610045003.6A 2016-01-22 2016-01-22 Preparation method and product of hairy crab paste in durian flavor Pending CN105559028A (en)

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* Cited by examiner, † Cited by third party
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CN106047618A (en) * 2016-06-28 2016-10-26 李杨 Durian health-care wine with anti-oxidation property and preparation method thereof
CN109363128A (en) * 2018-12-10 2019-02-22 山东天博食品配料有限公司 A kind of durian Pizza flavor compound seasoner and preparation method thereof

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CN103976349A (en) * 2014-06-11 2014-08-13 邓成凯 Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce
CN105077195A (en) * 2015-09-01 2015-11-25 嵊泗海一方海洋生物科技有限公司 Low-salt making method of swimming crab sauce
CN105192502A (en) * 2014-07-05 2015-12-30 彭常安 Passion fruit jam powder processing method

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Publication number Priority date Publication date Assignee Title
CN103932159A (en) * 2014-04-10 2014-07-23 福建新华东食品有限公司 Preparation method of crab sauce
CN103976349A (en) * 2014-06-11 2014-08-13 邓成凯 Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce
CN105192502A (en) * 2014-07-05 2015-12-30 彭常安 Passion fruit jam powder processing method
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106047618A (en) * 2016-06-28 2016-10-26 李杨 Durian health-care wine with anti-oxidation property and preparation method thereof
CN109363128A (en) * 2018-12-10 2019-02-22 山东天博食品配料有限公司 A kind of durian Pizza flavor compound seasoner and preparation method thereof

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