CN106912884A - A kind of expanded seasoning formula of crab meat - Google Patents
A kind of expanded seasoning formula of crab meat Download PDFInfo
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- CN106912884A CN106912884A CN201710049253.1A CN201710049253A CN106912884A CN 106912884 A CN106912884 A CN 106912884A CN 201710049253 A CN201710049253 A CN 201710049253A CN 106912884 A CN106912884 A CN 106912884A
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- crab meat
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Abstract
A kind of expanded seasoning formula of crab meat is related generally to herein, and its seasoning formula material specifically related to is as follows;The seasoning formula includes following components, and the percentage for accounting for crab meat material quality respectively with each component is calculated：Soybean protein isolate is 2 3%, and starch is 0.5 2%, Nicotinamide 0.01 0.1%, hydrogenated castor oil 0.1 1%, edible salt 1 2%, white granulated sugar 0.5 1.5%, fermented soya bean powder is 0.1 1%, glucose is 0.1 3%, sodium glutamate is 0.1 1%, and sodium acid carbonate is 0.1 0.5%, and composite phosphate is 0.1 0.4%, flavoring essence is 0.02 0.2%, and spice is the water of 0.05 3% and surplus.
Description
Technical field
The present invention relates to the formula and preparation method of a kind of quick-frozen conditioning food, and in particular to a kind of expanded seasoning of crab meat is matched somebody with somebody
Side.
Background technology
Crab meat is nutritious, and wherein protein content is very high, every 100 g crab meats g containing protein 20.Fat content is very low
Shrimp, crab with aquatic product etc. quite, in every 100 g crab meats, contain fatty 6 g.In addition, the content of phospholipid in crab meat is higher, often
100 g meat are contained within 63 milligrams of phosphatidase 2, and phosphatide is one of important sources of growth in humans's development, therefore, crab meat has preferably
Nutritive value.
But because the palatability of crab meat is poor, its meat institutional framework after shortening is sent out bavin, is hardened, and aftertaste has a little
It is sour and astringent.Crab meat product in quick-frozen conditioning product, product special flavour concentrates on spicy, cumin, black green pepper taste, the taste phase of product
It is for years on end so that consumer has formed sense of taste fatigue to such product to relatively more dull.So that compatriots like journey to crab meat
Degree can not show a candle to other meats, greatly affected the utilization economic worth of crab meat.
Ancient Chinese medical science treasured book《Compendium of Materia Medica》Described in：Rattan green pepper have food digesting stomach fortifying, improve a poor appetite, cold dispelling removing toxic substances,
The effect of scattered silt is active.Using rattan green pepper and the scientific and reasonable compounding of other spices, with reference to vacuum and low temperature tumbling technology so that
Various herbal cuisine food materials can quickly effective uniformly penetrating in musculature, after heated shortening, the taste of product is salubrious, spicy hot is dense
Strongly fragrant, aftertaste is long, former crab meat it is intrinsic sour and astringent the five tastes it is miscellaneous it is old in lose to the greatest extent.
Research shows：The ph values of crab meat belong to middle acid substance between 4-7.Crab meat when ph values tend to neutrality, it
Water imbibition can just strengthen.Although phosphate is in alkalescence but because being limitation additive in quick-frozen conditioning food, its addition is not enough
So that meat reaches neutrality, therefore certain sodium acid carbonate is added to adjust the ph values of meat, while adding a certain amount of glucose
The effect covered to the astringent taste of sodium acid carbonate can be reached.It was verified that improving muscle protein water-retaining property and gel strength
Aspect application influence chest muscle protein gel water conservation sexual factor primary and secondary order be：Sodium pyrophosphate>Sodium tripolyphosphate>Six is inclined
Sodium phosphate, influence das Beinfleisch protein gel water conservation sexual factor order be：Calgon>Sodium pyrophosphate>Sodium tripolyphosphate.So
It is unreasonable and unscientific that the retentiveness of meat and the tenderness of increase meat are improved to crab meat using the compounding phosphate of crab leg meat.
The characteristics of being directed to crab meat meat by the compounding using several phosphate science, having been reached after addition has obvious complementation and increases
Effect again, the retentiveness and tenderness for making meat is significantly enhanced.
The content of the invention
The technical problem to be solved in the invention is that the defect for overcoming prior art, there is provided a kind of delicious flavour,
The nutrition leak of crab meat is avoided to a certain extent, with a kind of unconspicuous expanded seasoning formula of crab meat of crab meat fishy smell.
To solve the above problems, the present invention use technical scheme for：
A kind of expanded seasoning formula of crab meat, seasoning formula includes following components, accounts for the hundred of crab meat material quality respectively with each component
Divide than calculating：Soybean protein isolate is 2-3%, and starch is 0.5-2%, Nicotinamide 0.01-0.1%, hydrogenated castor oil 0.1-1%,
Edible salt 1-2%, white granulated sugar 0.5-1.5%, fermented soya bean powder are 0.1-1%, and glucose is 0.1-3%, and sodium glutamate is 0.1-1%, carbonic acid
Hydrogen sodium is 0.1-0.5%, and composite phosphate is 0.1-0.4%, and flavoring essence is 0.02-0.2%, and spice is 0.05-3% and surplus
Water.Flavoring essence is the mixture of crab meat extract and bovine bone powder.Spice is chilli powder, zanthoxylum powder, rattan green pepper powder, nutmeg
The mixture of the three kinds or more in powder, ground cinnamon.Composite phosphate is burnt phosphorus acid sodium, sodium tripolyphosphate, hexa metaphosphoric acid
Three kinds of mixtures of material of sodium.Comprise the following steps：1）Raw material thaws；2）Raw material correction of the flank shape；3）Baste is prepared；4）Vacuum is rolled
Rub；5）Pickled standing；6）Bottoming powder；7）Wrap up in slurries；8）Wrap up in crumbs.Delicious flavour of the present invention, avoids crab to a certain extent
The nutrition leak of meat, with the unconspicuous advantage of crab meat fishy smell.
Specific embodiment
It is following that the present invention will be further illustrated in conjunction with specific embodiments
Embodiment 1
A kind of expanded seasoning formula of crab meat, seasoning formula includes following components, accounts for the hundred of crab meat material quality respectively with each component
Divide than calculating：Soybean protein isolate is 2-3%, and starch is 0.5-2%, Nicotinamide 0.01-0.1%, hydrogenated castor oil 0.1-1%,
Edible salt 1-2%, white granulated sugar 0.5-1.5%, fermented soya bean powder are 0.1-1%, and glucose is 0.1-3%, and sodium glutamate is 0.1-1%, carbonic acid
Hydrogen sodium is 0.1-0.5%, and composite phosphate is 0.1-0.4%, and flavoring essence is 0.02-0.2%, and spice is 0.05-3% and surplus
Water.Nicotinamide and hydrogenated castor oil have with fermented soya bean powder compatibility and propose fresh effect by high temperature, and flavoring essence is taken out for crab meat
The mixture of extract and bovine bone powder.Spice is three kinds or three in chilli powder, zanthoxylum powder, rattan green pepper powder, ground nutmeg, ground cinnamon
Plant the mixture of the above.Composite phosphate is burnt phosphorus acid sodium, sodium tripolyphosphate, three kinds of mixtures of material of calgon.Bag
Include following steps：1）Raw material thaws；2）Raw material correction of the flank shape；3）Baste is prepared；4）Vacuum tumbling；5）Pickled standing；6）Bottoming powder；
7）Wrap up in slurries；8）Wrap up in crumbs.Delicious flavour of the present invention, avoids the nutrition leak of crab meat to a certain extent, with crab meat raw meat
The unconspicuous advantage of taste.
Embodiment 2
On the basis of embodiment 2, the present invention improves the mouth of meat product to further improve the flavor effect that seasoning is formulated
Sense, preferably implementation method also has：
A kind of crab meat seasoning formula of rattan green pepper local flavor, seasoning formula is rattan green pepper local flavor, and the seasoning formula includes following components,
The percentage for accounting for crab meat material quality respectively with each component is calculated：Water is 30%, and soybean protein isolate is 1%, and starch is 0.5%, food
With salt 1%, white granulated sugar 0.5%, Nicotinamide 0.01%, hydrogenated castor oil 0.1%, fermented soya bean powder is 0.1%, and glucose is 0.1%, paddy ammonia
Sour sodium is 0.1%, and sodium acid carbonate is 0.1%, and composite phosphate is 0.1%, and flavoring essence is 0.02%, and spice is 0.02%.
Composite phosphate is sodium pyrophosphate, sodium tripolyphosphate, three kinds of mixtures of material of calgon.Wherein six inclined phosphorus
The content of sour sodium is the 0.03% of crab meat material quality, and the content of sodium tripolyphosphate is the 0.04% of crab meat material quality, pyrophosphoric acid
The content of sodium is the 0.03% of crab meat material quality.
Flavoring essence is the mixture of crab meat extract and bovine bone powder, and wherein the content of crab meat extract is crab meat raw material matter
The 0.01% of amount, the content of bovine bone powder is the 0.01% of crab meat material quality.
Spice is chilli powder, zanthoxylum powder, the mixture of rattan green pepper powder.The content of rattan green pepper powder is crab meat material quality
0.008%, the content of zanthoxylum powder is the 0.008% of crab meat material quality, and the content of chilli powder is the 0.004% of crab meat material quality.
Other parts are identical with embodiment 2, will not be described here.
Although the present invention is disclosed as above with embodiment, it is not limited to protection scope of the present invention, any ripe
Those skilled in the art is known, in the change and retouching done without departing from the spirit and scope of the invention, this hair all should be belonged to
The protection domain of bright appended claims.
Claims (6)
1. the expanded seasoning formula of a kind of crab meat, it is characterised in that the seasoning formula includes following components, is accounted for respectively with each component
The percentage of crab meat material quality is calculated：Soybean protein isolate is 2-3%, and starch is 0.5-2%, Nicotinamide 0.01-0.1%, hydrogen
Change castor oil 0.1-1%, edible salt 1-2%, white granulated sugar 0.5-1.5%, fermented soya bean powder is 0.1-1%, and glucose is 0.1-3%, glutamic acid
Sodium is 0.1-1%, and sodium acid carbonate is 0.1-0.5%, and composite phosphate is 0.1-0.4%, and flavoring essence is 0.02-0.2%, spice
It is 0.05-3% and the water of surplus.
2. a kind of expanded seasoning formula of crab meat as claimed in claim 1, it is characterised in that flavoring essence be crab meat extract with
The mixture of bovine bone powder.
3. a kind of expanded seasoning formula of crab meat as claimed in claim 2, it is characterised in that spice be chilli powder, zanthoxylum powder,
The mixture of the three kinds or more in rattan green pepper powder, ground nutmeg, ground cinnamon.
4. a kind of expanded seasoning formula of crab meat as claimed in claim 3, it is characterised in that composite phosphate be burnt phosphorus acid sodium,
Sodium tripolyphosphate, three kinds of mixtures of material of calgon.
5. the preparation method that a kind of expanded seasoning of crab meat is formulated as claimed in claim 1, it is characterised in that comprise the following steps：
1）Raw material thaws；2）Raw material correction of the flank shape；3）Baste is prepared；4）Vacuum tumbling；5）Pickled standing；6）Bottoming powder；7）Wrap up in slurries；8）
Wrap up in crumbs.
6. the preparation method that a kind of expanded seasoning of crab meat as claimed in claim 1 is formulated, it is characterised in that by described formula
And method can prepare crab meat seasoning formula.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710049253.1A CN106912884A (en) | 2017-01-23 | 2017-01-23 | A kind of expanded seasoning formula of crab meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710049253.1A CN106912884A (en) | 2017-01-23 | 2017-01-23 | A kind of expanded seasoning formula of crab meat |
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| CN106912884A true CN106912884A (en) | 2017-07-04 |
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| CN201710049253.1A Pending CN106912884A (en) | 2017-01-23 | 2017-01-23 | A kind of expanded seasoning formula of crab meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876193A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Processing method for fried crab sticks with egg white |
| CN103932264A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of puffed seafood |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN105962081A (en) * | 2016-05-03 | 2016-09-28 | 洽洽食品股份有限公司 | Crab-roe-flavor puffed crackers and preparation method thereof |
-
2017
- 2017-01-23 CN CN201710049253.1A patent/CN106912884A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876193A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Processing method for fried crab sticks with egg white |
| CN103932264A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of puffed seafood |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN105962081A (en) * | 2016-05-03 | 2016-09-28 | 洽洽食品股份有限公司 | Crab-roe-flavor puffed crackers and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
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Application publication date: 20170704 |
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