CN106666618A - Crab taste essence and preparation method thereof - Google Patents
Crab taste essence and preparation method thereof Download PDFInfo
- Publication number
- CN106666618A CN106666618A CN201611150334.2A CN201611150334A CN106666618A CN 106666618 A CN106666618 A CN 106666618A CN 201611150334 A CN201611150334 A CN 201611150334A CN 106666618 A CN106666618 A CN 106666618A
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- China
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- parts
- crab
- concentration
- enzymolysis solution
- extract
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 13
- 102000013142 Amylases Human genes 0.000 claims abstract description 13
- 108010065511 Amylases Proteins 0.000 claims abstract description 13
- 229930091371 Fructose Natural products 0.000 claims abstract description 13
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 13
- 239000005715 Fructose Substances 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 235000001014 amino acid Nutrition 0.000 claims abstract description 13
- 150000001413 amino acids Chemical class 0.000 claims abstract description 13
- 235000019418 amylase Nutrition 0.000 claims abstract description 13
- 235000018417 cysteine Nutrition 0.000 claims abstract description 13
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 229960003080 taurine Drugs 0.000 claims abstract description 13
- 235000013343 vitamin Nutrition 0.000 claims abstract description 13
- 239000011782 vitamin Substances 0.000 claims abstract description 13
- 229940088594 vitamin Drugs 0.000 claims abstract description 13
- 229930003231 vitamin Natural products 0.000 claims abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 241000371997 Eriocheir sinensis Species 0.000 claims description 27
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 17
- 241000238040 Panulirus Species 0.000 claims description 12
- 241000927735 Penaeus Species 0.000 claims description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 5
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 3
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013360 fish flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses crab taste essence and a preparation method thereof. The crab taste essence consists of the following components in parts by mass: 30-40 parts of concentrated crab meat enzymatic hydrolysate, 3-5 parts of amino acid, 13-15 parts of a shrimp shell extract, 4-6 parts of cysteine, 6-8 parts of taurine, 7-9 parts of glucose, 6-10 parts of fructose, 10-12 parts of hydrolysis plant protein liquid, 1-3 parts of yeast extract, 2-4 parts of white spirit, 6-8 parts of vitamins and 7-9 parts of amylase. The crab taste essence disclosed by the invention has the advantages of being thick in crab fragrance, delicious in taste and high in biofidelity, meanwhile the cost is lowered, and the problem that the protein of crab leftovers is wasted and polluted can be solved.
Description
Technical field
The present invention relates to seafood field of seasoning, in particular to a kind of crab flavor essence and preparation method thereof.
Background technology
China is in subtropical zones and temperate zone, and temperature is suitable, is conducive to the growth and breeding of Eriocheir sinensiss class.Therefore Eriocheir sinensiss class becomes China
One big aquatic resources, its yield are big, and quality is good, and edibility and economic worth are high.China's Eriocheir sinensiss class processing industry with freeze cutting is
It is main, for example：Eriocheir sinensiss can be processed into Eriocheir sinensiss block, Eriocheir sinensiss row, Eriocheir sinensiss foot meat, the crab claw, Carapax Eriocheir sinensis, boil the kinds such as crab meat, canned crab meat outlet.Nearly two
Up to 100,000 tons or so of low value Eriocheir sinensiss class is caught in annual sea in Nian Wo cities, and the little miscellaneous Eriocheir sinensiss in this part are except part marketing fresh is used as family's soup stock at present
Outward, mostly as fish flour or breeding feed, substantial amounts of protein resource is caused to waste.Due to the special fragrance of crab meat and fresh
Taste, it is raw material to have using the leftover bits and pieces of little miscellaneous Eriocheir sinensiss or Eriocheir sinensiss in Japan and the U.S., is extracted with enzymatic hydrolysises and through concentration, filtration
Go out to hydrolyze Eriocheir sinensiss oil as the additive of simulated crab meat or coordinate other production of flavor powdery Eriocheir sinensiss gourmet powders as flavouring agent.
The content of the invention
The invention provides a kind of crab flavor essence and preparation method thereof, present invention gained essence has Eriocheir sinensiss aromatic flavor, mouth
Sense is delicious, and as the advantage of Zhen Dugao, while reducing cost, the protein for solving Eriocheir sinensiss leftover bits and pieces is wasted and pollution problem.
For achieving the above object, the present invention provides following technical scheme：
A kind of crab flavor essence and preparation method thereof, is made up of following mass fraction formula components：Concentration crab meat enzymolysis solution 30-
40 parts, aminoacid 3-5 parts, Crusta Penaeus seu Panulirus extract 13-15 parts, cysteine 4-6 parts, taurine 6-8 parts, glucose 7-9 parts, Fructose
6-10 parts, hydrolyzed vegetable protein liquid 10-12 parts, yeast extract 1-3 parts, Chinese liquor 2-4 parts, vitamin 6-8 parts, amylase 7-9
Part.
Further：It is made up of following mass fraction formula components：30 parts of concentration crab meat enzymolysis solution, 3 parts of aminoacid, Crusta Penaeus seu Panulirus are carried
Take 13 parts of thing, 4 parts of cysteine, 6 parts of taurine, 7 parts of glucose, 6 parts of Fructose, 10 parts of hydrolyzed vegetable protein liquid, yeast to extract
1 part of thing, 2 parts of Chinese liquor, 6 parts of vitamin, 7 parts of amylase.
Further：It is made up of following mass fraction formula components：35 parts of concentration crab meat enzymolysis solution, 4 parts of aminoacid, Crusta Penaeus seu Panulirus are carried
Take 14 parts of thing, 5 parts of cysteine, 7 parts of taurine, 8 parts of glucose, 8 parts of Fructose, 11 parts of hydrolyzed vegetable protein liquid, yeast to extract
2 parts of thing, 3 parts of Chinese liquor, 7 parts of vitamin, amylase 8 part.
Further：It is made up of following mass fraction formula components：40 parts of concentration crab meat enzymolysis solution, 5 parts of aminoacid, Crusta Penaeus seu Panulirus are carried
Take 15 parts of thing, 6 parts of cysteine, 8 parts of taurine, 9 parts of glucose, 10 parts of Fructose, 12 parts of hydrolyzed vegetable protein liquid, yeast to extract
3 parts of thing, 4 parts of Chinese liquor, 8 parts of vitamin, 9 parts of amylase.
Further：Preparation method of the present invention has following steps：
Step one, the Eriocheir sinensiss leftover bits and pieces such as crab leg are cleaned up, in being put into water-bath, carry out the pre-heat treatment, temperature control exists
50-70 DEG C, process time is 10-60min；
Step 2, the raw material that the pre-heat treatment is crossed is blended, form Eriocheir sinensiss mud, add alkaline protease, enzyme concentration is raw material
The 0.1%-2% of quality, is subsequently adding appropriate water and is stirred, amount of water with blend after Eriocheir sinensiss mud mass ratio be 0.5-2: 1,
Regulation pH value is 6-9, is warming up to 45-65 DEG C, and insulation is digested, and enzymolysis time is 1-8 hours, after enzymolysis terminates, will enzymolysis
Liquid is warming up to 90-100 DEG C of insulation 5-15min and carries out enzyme denaturing, filters after being cooled to room temperature, and filtrate is crab meat enzymolysis solution；
Step 3, crab meat enzymolysis solution is concentrated, the solid content percentage by weight in crab meat enzymolysis solution after concentration is dense
Spend for 30%-60%.
The invention has the beneficial effects as follows：
1st, present invention gained essence has Eriocheir sinensiss aromatic flavor, tasty mouthfeel, as the advantage of Zhen Dugao；
2nd, present invention reduces cost, solves the protein waste and pollution problem of Eriocheir sinensiss leftover bits and pieces.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention
Embodiment, the every other embodiment obtained under the premise of creative work is not made by those of ordinary skill in the art, all
Belong to the scope of protection of the invention.
Embodiment one：
A kind of crab flavor essence is made up of following mass fraction formula components：Concentration crab meat enzymolysis solution 30-40 parts, aminoacid 3-
5 parts, Crusta Penaeus seu Panulirus extract 13-15 parts, cysteine 4-6 parts, taurine 6-8 parts, glucose 7-9 parts, Fructose 6-10 part, hydrolysis plant
Thing protein liquid 10-12 parts, yeast extract 1-3 parts, Chinese liquor 2-4 parts, vitamin 6-8 parts, amylase 7-9 parts.
Embodiment two：
A kind of crab flavor essence is made up of following mass fraction formula components：30 parts of concentration crab meat enzymolysis solution, 3 parts of aminoacid,
13 parts of Crusta Penaeus seu Panulirus extract, 4 parts of cysteine, 6 parts of taurine, 7 parts of glucose, 6 parts of Fructose, 10 parts of hydrolyzed vegetable protein liquid, ferment
1 part of female extract, 2 parts of Chinese liquor, 6 parts of vitamin, 7 parts of amylase.
Embodiment three：
A kind of crab flavor essence is made up of following mass fraction formula components：35 parts of concentration crab meat enzymolysis solution, 4 parts of aminoacid,
14 parts of Crusta Penaeus seu Panulirus extract, 5 parts of cysteine, 7 parts of taurine, 8 parts of glucose, 8 parts of Fructose, 11 parts of hydrolyzed vegetable protein liquid, ferment
2 parts of female extract, 3 parts of Chinese liquor, 7 parts of vitamin, amylase 8 part.
Example IV：
A kind of crab flavor essence is made up of following mass fraction formula components：40 parts of concentration crab meat enzymolysis solution, 5 parts of aminoacid,
15 parts of Crusta Penaeus seu Panulirus extract, 6 parts of cysteine, 8 parts of taurine, 9 parts of glucose, 10 parts of Fructose, 12 parts of hydrolyzed vegetable protein liquid, ferment
3 parts of female extract, 4 parts of Chinese liquor, 8 parts of vitamin, 9 parts of amylase.
Embodiment five：
A kind of preparation method preparation method of crab flavor essence comprises the steps：
Step one, the Eriocheir sinensiss leftover bits and pieces such as crab leg are cleaned up, in being put into water-bath, carry out the pre-heat treatment, temperature control exists
50-70 DEG C, process time is 10-60min；
Step 2, the raw material that the pre-heat treatment is crossed is blended, form Eriocheir sinensiss mud, add alkaline protease, enzyme concentration is raw material
The 0.1%-2% of quality, is subsequently adding appropriate water and is stirred, amount of water with blend after Eriocheir sinensiss mud mass ratio be 0.5-2: 1,
Regulation pH value is 6-9, is warming up to 45-65 DEG C, and insulation is digested, and enzymolysis time is 1-8 hours, after enzymolysis terminates, will enzymolysis
Liquid is warming up to 90-100 DEG C of insulation 5-15min and carries out enzyme denaturing, filters after being cooled to room temperature, and filtrate is crab meat enzymolysis solution；
Step 3, crab meat enzymolysis solution is concentrated, the solid content percentage by weight in crab meat enzymolysis solution after concentration is dense
Spend for 30%-60%.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of description is only that those skilled in the art should for clarity
Using description as an entirety, the technical scheme in each embodiment can also Jing it is appropriately combined, form those skilled in the art
Understandable other embodiment.
Claims (5)
1. a kind of crab flavor essence, it is characterised in that：It is made up of following mass fraction formula components：
Concentration crab meat enzymolysis solution 30-40 parts, aminoacid 3-5 parts, Crusta Penaeus seu Panulirus extract 13-15 parts, cysteine 4-6 parts, taurine
6-8 parts, glucose 7-9 parts, Fructose 6-10 part, hydrolyzed vegetable protein liquid 10-12 parts, yeast extract 1-3 parts, Chinese liquor 2-4 parts,
Vitamin 6-8 parts, amylase 7-9 parts.
2. a kind of crab flavor essence according to claim 1, it is characterised in that：It is made up of following mass fraction formula components：
30 parts of concentration crab meat enzymolysis solution, 3 parts of aminoacid, 13 parts of Crusta Penaeus seu Panulirus extract, 4 parts of cysteine, 6 parts of taurine, glucose 7
Part, 6 parts of Fructose, 10 parts of hydrolyzed vegetable protein liquid, 1 part of yeast extract, 2 parts of Chinese liquor, 6 parts of vitamin, 7 parts of amylase.
3. a kind of crab flavor essence according to claim 1, it is characterised in that：It is made up of following mass fraction formula components：
35 parts of concentration crab meat enzymolysis solution, 4 parts of aminoacid, 14 parts of Crusta Penaeus seu Panulirus extract, 5 parts of cysteine, 7 parts of taurine, glucose 8
Part, 8 parts of Fructose, 11 parts of hydrolyzed vegetable protein liquid, 2 parts of yeast extract, 3 parts of Chinese liquor, 7 parts of vitamin, amylase 8 part.
4. a kind of crab flavor essence according to claim 1, it is characterised in that：It is made up of following mass fraction formula components：
40 parts of concentration crab meat enzymolysis solution, 5 parts of aminoacid, 15 parts of Crusta Penaeus seu Panulirus extract, 6 parts of cysteine, 8 parts of taurine, glucose 9
Part, 10 parts of Fructose, 12 parts of hydrolyzed vegetable protein liquid, 3 parts of yeast extract, 4 parts of Chinese liquor, 8 parts of vitamin, 9 parts of amylase.
5. a kind of a kind of preparation method of crab flavor essence according to claim 1, it is characterised in that：Comprise the steps：
Step one, the Eriocheir sinensiss leftover bits and pieces such as crab leg are cleaned up, in being put into water-bath, carry out the pre-heat treatment, temperature control is in 50-
70 DEG C, process time is 10-60min；
Step 2, the raw material that the pre-heat treatment is crossed is blended, form Eriocheir sinensiss mud, add alkaline protease, enzyme concentration is raw materials quality
0.1%-2%, be subsequently adding appropriate water and be stirred, amount of water with blend after Eriocheir sinensiss mud mass ratio be 0.5-2: 1, adjust
PH value is 6-9, is warming up to 45-65 DEG C, and insulation is digested, and enzymolysis time is 1-8 hours, after enzymolysis terminates, by enzymolysis solution liter
Temperature carries out enzyme denaturing to 90-100 DEG C of insulation 5-15min, filters after being cooled to room temperature, and filtrate is crab meat enzymolysis solution；
Step 3, crab meat enzymolysis solution is concentrated, the solid content weight percent concentration in crab meat enzymolysis solution after concentration is
30%-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611150334.2A CN106666618A (en) | 2016-12-14 | 2016-12-14 | Crab taste essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611150334.2A CN106666618A (en) | 2016-12-14 | 2016-12-14 | Crab taste essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666618A true CN106666618A (en) | 2017-05-17 |
Family
ID=58868491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611150334.2A Pending CN106666618A (en) | 2016-12-14 | 2016-12-14 | Crab taste essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666618A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090607A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Reaction-type crab-flavor essence and preparation method thereof |
-
2016
- 2016-12-14 CN CN201611150334.2A patent/CN106666618A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090607A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Reaction-type crab-flavor essence and preparation method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |
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| WD01 | Invention patent application deemed withdrawn after publication |