CN114081145A - Preparation method of crab cream powder - Google Patents
Preparation method of crab cream powder Download PDFInfo
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- CN114081145A CN114081145A CN202111525008.6A CN202111525008A CN114081145A CN 114081145 A CN114081145 A CN 114081145A CN 202111525008 A CN202111525008 A CN 202111525008A CN 114081145 A CN114081145 A CN 114081145A
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- crab
- crab cream
- cream powder
- water
- reducing sugar
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- 239000006071 cream Substances 0.000 title claims abstract description 118
- 239000000843 powder Substances 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 4
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- 239000002994 raw material Substances 0.000 description 3
- UJPKMTDFFUTLGM-UHFFFAOYSA-N 1-aminoethanol Chemical compound CC(N)O UJPKMTDFFUTLGM-UHFFFAOYSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 230000001954 sterilising effect Effects 0.000 description 2
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 108010037497 3'-nucleotidase Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001366278 Leptotes marina Species 0.000 description 1
- 150000001323 aldoses Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
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- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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 relates to the technical field of food processing, in particular to a preparation method of crab cream powder, which comprises the following steps: (1) pretreatment: steaming the crabs, and taking out crab spawns; (2) chopping and adding reducing sugar: adding reducing sugar and water into crab spawn and chopping in a vacuum environment; (3) removing free water at low temperature: cutting and stirring the crab cream mud at a low temperature in vacuum, and removing main free water in the crab cream powder; (4) temperature change treatment: and (3) heating the crab cream mud in sections for hatching, removing part of capillary water to obtain crab cream powder, and carrying out vacuum packaging treatment. Reducing sugar is added to be fully and uniformly mixed with amino compounds such as protein, amino acid and the like in the crab cream to generate Maillard reaction, so that the crab cream is endowed with attractive fragrance and color, and the crab smell is extremely low; the variable temperature treatment of the invention avoids the generation of carcinogenic substances on the basis of ensuring the full promotion of the formation of crab cream flavor compounds.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of crab cream powder.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
The crab spawn not only contains rich protein, phospholipid and other nutrient substances, but also contains high-content grease and cholesterol, and taurine in the crab spawn is essential amino acid for human body conditions; the inventor finds that related research on processing the crab spawn into crab spawn powder serving as the infant supplementary food by taking the crab spawn as a raw material is few, most of the crab spawn powder is mainly used for preparing crab spawn powder seasonings, the added auxiliary components influence the characteristic flavor of crab meat and crab spawn, the taste is heavier, the sensory quality of pure crab spawn powder is changed, and the crab spawn powder is not suitable for serving as the infant supplementary food additives; in addition, the crab cream powder in the prior art is prepared by taking wet crab cream, wet crab meat, vegetable oil, ginger powder, onion powder and salt as raw materials, so that the quality guarantee period is short, the flavors of the ginger powder and the onion powder are greatly stimulated to infants, and the characteristic flavor cannot be well reserved. Therefore, the problems that the existing crab cream powder has poor edible flavor and taste, does not meet the requirements of complementary food for infants and the like are solved.
Disclosure of Invention
The crab spawn powder prepared by the method has the advantages of low crab smell, rich fragrance of the crab spawn powder, good taste, fine product particles and the like, is rich in nutrition, and is a high-end supplementary crab spawn powder food which meets the growth and development requirements of infants and can promote the appetite of the infants.
In order to achieve the above object, the technical solution of the present invention is as follows:
in a first aspect of the invention, a preparation method of crab cream powder is provided, which comprises the following steps:
(1) pretreatment: steaming crab, and taking out crab spawn (ovary and egg granule);
(2) chopping and adding reducing sugar: adding reducing sugar and water into crab spawn and chopping in a vacuum environment;
(3) removing free water at low temperature: cutting and stirring the crab cream mud at a low temperature in vacuum, and removing main free water in the crab cream powder;
(4) temperature change treatment: and (3) heating the crab cream mud in sections for hatching, removing part of capillary water to obtain crab cream powder, and carrying out vacuum packaging treatment.
In a second aspect of the invention, the crab cream powder prepared by the preparation method of crab cream powder in the first aspect is provided.
In a third aspect of the invention, the application of the crab roe powder in the second aspect in the infant complementary food is provided.
The specific embodiment of the invention has the following beneficial effects:
in the preparation process of the crab cream powder, the added reducing sugar can be fully and uniformly mixed with amino compounds such as protein, amino acid and the like in the crab cream to generate Maillard reaction, so that the crab cream powder is endowed with attractive fragrance and color and plays an important role in the flavor of the product; reducing sugar not only increases the flavor and taste of crab cream, but also has the functions of changing the physical and chemical properties of slurry, reducing hygroscopicity and preventing protein from being adhered after being heated, and during the drying process, the crab smell can be taken away along with water vapor, and the crab smell in the crab cream powder is extremely low;
according to the invention, the temperature-changing treatment can enable the crab cream mud to fully carry out Maillard reaction, so that dicarbonyl compounds, aldehydes, alcohols, ketones and other substances can be generated, and the generation of unsaturated imidazole, pyrazine, pyrrole, pyridine and other substances is promoted through aldol condensation, aldehyde-ammonia polymerization, cyclization reaction and the like in the advanced reaction stage, so that the main flavor of the crab cream powder is mellow, and the crab cream powder forms the special fragrance; the variable temperature treatment of the invention avoids the generation of carcinogenic substances on the basis of ensuring the full promotion of the formation of crab cream flavor compounds.
The yolk powder is irradiated by the electron beams, so that the mild oxidation of the grease can be promoted to generate the flavor, the yolk powder also has a sterilization effect, the risk of microbial pollution is almost zero after the produced crab cream powder is subjected to vacuum packaging, and the safety is extremely high; the crab cream powder prepared by the invention does not absorb moisture and adhere in the storage period, has lasting fragrance and good storage stability;
the invention directly uses portunid crab spawn as raw material to prepare the crab spawn powder, has convenient material acquisition and short preparation period, can complete preparation only in a short time, and can use crab meat for other purposes, thereby reducing the waste of food resources and reducing the preparation cost.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
In one embodiment of the invention, the preparation method of the crab cream powder for the auxiliary eating of the infants is provided, and comprises the following steps:
(1) pretreatment: steaming crab, and taking out crab spawn (ovary and egg granule);
(2) chopping and adding reducing sugar: adding reducing sugar and water into crab spawn and chopping in a vacuum environment;
(3) removing free water at low temperature: cutting and stirring the crab cream mud at a low temperature in vacuum, and removing main free water in the crab cream powder;
(4) temperature change treatment: and (3) heating the crab cream mud in sections for hatching, removing part of capillary water to obtain crab cream powder, and carrying out vacuum packaging treatment.
In one or more embodiments, the reducing sugar in step (2) is selected from one or more of fructose, glucose, galactose, maltose;
in the preparation process of the crab cream powder, the added reducing sugar can be fully and uniformly mixed with amino compounds such as protein, amino acid and the like in the crab cream to generate Maillard reaction, so that the crab cream powder is endowed with attractive fragrance and color and plays an important role in the flavor of the product; different structures of reducing sugar have great influence on the Maillard reaction rate, and because the steric effect is small, aldose with carbonyl at the tail end is easier to react with amino acid; the monosaccharide reaction rate is higher than that of polysaccharide; five-carbon sugar is easier to generate Maillard reaction than six-carbon sugar, and different Maillard conditions are adopted, and flavor substances generated by Maillard reaction promoted by different reducing sugar are different.
According to the invention, the reducing sugar is added into the crab cream, so that the flavor and the taste of the crab cream are increased, the slurry has the effects of changing the physical and chemical properties, reducing the hygroscopicity and preventing protein from being adhered after being heated, the crab smell can be taken away along with water vapor in the drying process, and the crab smell in the crab cream powder is extremely low.
Preferably, the reducing sugar is added in an amount of: the reducing sugar accounts for 0.05-0.2% of the total amount of the crab cream and the reducing sugar;
preferably, the adding amount of the water is 50-300% of the mass of the crab spawn;
in one or more embodiments, the chopping in step (3) is at 0-10 ℃ for 20-30 min;
in one or more embodiments, in step (4), the crab cream mud is incubated at 50-70 deg.C, preferably 60 deg.C for 30-40min, and part of capillary water is removed to make the water content in crab cream mud about 12%; chopping at 90-110 deg.C, preferably 100 deg.C for 1-3min, removing part of capillary water and part of multi-layer water to obtain crab spawn powder with water content of about 10%;
free water and capillary water in the food product, which are water having a weaker or substantially no effect on the non-water components, can be removed well under vacuum conditions, and the multiple layers of water, which are water in the vicinity of the periphery of the water and which hydrogen bond or dipole forces with the adjacent water, can also be evaporated, and the last remaining water of the combination is the water which binds most strongly with the non-water components of the food product, to the moisture content requirement for safe storage of the food product after drying. While an increase in temperature increases the interaction of the sugar and the amino acid, thereby accelerating the rate of the maillard reaction.
The Maillard reaction is influenced by moisture, temperature and the like, when the moisture content is 10-15%, the reaction is easy to occur, when the temperature is 60 ℃, the reaction speed is high, and when the temperature is higher than 80 ℃, the influence of the temperature is small, so that the Maillard reaction can be fully performed on crab cream mud at 50-70 ℃, dicarbonyl compounds, aldehydes, alcohols, ketones and other substances can be generated through 1, 2-enolization reaction, 2, 3-enolization reaction and Strecker degradation reaction in the middle stage of the reaction, and the generation of unsaturated imidazole, pyrazine, pyrrole, pyridine and other substances is promoted through aldol condensation, aldehyde-ammonia polymerization, cyclization reaction and the like in the advanced stage of the reaction, so that the main flavor of the crab cream powder is round; after further temperature rise (90-110 ℃), the generation of Maillard advanced stage reaction products is promoted, and the A450 value of the reaction products is increased along with the temperature rise, so that the crab cream powder forms the peculiar fragrance of the crab cream powder. The temperature-changing treatment of the invention avoids the generation of carcinogenic substances on the basis of ensuring the full promotion of the formation of crab cream flavor compounds.
In one or more embodiments, the crab cream powder is subjected to electron beam irradiation treatment at a dose of 1.5-5kGy after vacuum packaging treatment;
the low-dose electron beam treatment in a short time can keep the original color of the crab cream powder, promote partial grease to be cracked into a small amount of volatile alcohol, aldehyde and short-chain lipid substances, ensure that the flavor of the crab cream powder is more satisfactory in the eating process, simultaneously, the low-dose electron beam irradiation also has a sterilization effect, after the produced crab cream powder is subjected to vacuum packaging, the risk of microbial pollution is almost zero, the safety is extremely high, the crab cream powder does not absorb moisture or adhere during the storage period, the fragrance is lasting, and the storage stability is good.
In one or more embodiments, the crabs are portunus trituberculatus, preferably portunus trituberculatus and small-spotted chain toe crabs;
in one or more embodiments, the crabs are fresh live crabs or frozen crabs frozen at-40 ℃;
preferably, the frozen crabs are subjected to electron beam enzyme deactivation treatment before pretreatment, and the dosage is 3-5 kGy;
the electron beam irradiation treatment is carried out on the frozen crabs, so that the frozen crabs can be sterilized and can also play a role in inactivating nucleotidase on the premise of not influencing the nutritional quality, such as: 3' -nucleotidase (EC3.1.3.6) and the like, which can fully protect the loss of main flavor substances such as flavor development nucleotide and the like of the crabs in later thawing, cooking and later processing;
preferably, the frozen crab after irradiation is unfrozen at low temperature; further preferably, the crabs are unfrozen for 12 hours at 4 ℃, and the low-temperature slow unfreezing ensures that the crabs are still high in quality after being unfrozen.
In an embodiment of the invention, the crab cream powder prepared by the preparation method of the crab cream powder for the auxiliary eating of infants is provided.
The invention provides an application of the crab roe powder in complementary food for infants.
The invention will be further explained and illustrated with reference to specific examples.
Example 1
(1) Cooking and crab spawn separation pretreatment: after being sprayed and cleaned by tap water, fresh swimming crabs are put into a steam pot to start to steam up for timing, are steamed for 10 minutes, are taken out, are manually stripped after being slightly cooled, and are taken out to obtain orange and red-orange crab spawns (ovaries and eggs);
(2) chopping and adding reducing sugar: preparing a fructose solution with the concentration of 1%, spraying a proper amount of reducing sugar solution on the surface of crab spawn in a vacuum chopper mixer, and chopping and mixing into mud to ensure that the concentration of the whole reducing sugar is 0.05%;
(3) removing free water at low temperature in the vacuum cutmixer: placing the crab cream mud into a vacuum chopping and mixing machine, chopping and mixing for 20min, controlling the temperature to be 5 ℃, and removing main free water in the crab cream powder;
(4) temperature change treatment: incubating the crab cream mud at 60 deg.C for 30min, and removing part of capillary water to make the water content in crab cream mud about 12%; setting the temperature at 100 ℃, starting a cut mixer to cut and mix for 2min, removing part of capillary water and part of multi-layer water, and obtaining crab cream powder with the water content of about 10 percent, and transferring the crab cream powder into a vacuum fresh-keeping bag for vacuum packaging treatment;
(5) electron beam treatment: flatly laying the vacuum-packaged crab cream powder bag on a plastic tray, wherein the flatly laying height is 1.5cm, the tray is flatly placed on a conveyor belt of an irradiation machine in a single layer manner, and electron beam irradiation treatment is carried out at the dose of 2 kGy.
Example 2
(1) Cooking and crab spawn separation pretreatment: after being sprayed and cleaned by tap water, fresh swimming crabs are put into a steam pot to start to steam up for timing, are steamed for 12 minutes, are taken out, are manually stripped to remove crab shells after being slightly cooled, and are taken out to obtain orange crab spawns (ovaries and eggs);
(2) chopping and adding reducing sugar: preparing 1% glucose solution, spraying a proper amount of reducing sugar solution on the surface of crab spawn in a vacuum chopper mixer, and chopping and mixing into mud to ensure that the concentration of the whole reducing sugar is 0.1%;
(3) removing free water at low temperature in the vacuum cutmixer: placing the crab cream mud into a vacuum chopping and mixing machine, chopping and mixing for 22min, controlling the temperature to be 6 ℃, and removing main free water in the crab cream powder;
(4) temperature change treatment: incubating the crab cream mud at 60 deg.C for 30min, and removing part of capillary water to make the water content in crab cream mud about 12%; setting the temperature at 100 ℃, starting a cut mixer to cut and mix for 2min, removing part of capillary water and part of multi-layer water, and obtaining crab cream powder with the water content of about 10 percent, and transferring the crab cream powder into a vacuum fresh-keeping bag for vacuum packaging treatment;
(5) electron beam treatment: flatly laying the vacuum-packaged crab cream powder bag on a plastic tray, wherein the flatly laying height is 2cm, the tray is flatly placed on a conveyor belt of an irradiation machine in a single layer manner, and electron beam irradiation treatment is carried out at the dose of 3 kGy.
Example 3
(1) And (3) electron beam enzyme deactivation treatment: taking frozen marine blue crabs (high-quality crabs which are caught at sea and are immediately frozen by liquid nitrogen, then frozen and transported to a wharf at-40 ℃) as well as full crab cream of blue crabs in east sea, arranging the blue crabs in a tray in a single layer mode, conveying the blue crabs to an electron beam irradiation conveyor belt, carrying out electron beam enzyme deactivation treatment, and treating 500g or more of large crabs by adopting 5kGy dosage;
(2) unfreezing: unfreezing the irradiated portunus trituberculatus at the low temperature of 4 ℃ for 12 h;
(3) cooking and crab spawn separation pretreatment: after the unfrozen fresh swimming crabs are sprayed and cleaned by tap water, the swimming crabs are put into a steam pot to start to steam up for timing, the swimming crabs are steamed for 13 minutes, then are taken out, the shells of the swimming crabs are manually stripped after the temperature is slightly reduced, and then the orange-colored and orange-colored crab spawns (ovaries and egg grains) are taken out;
(4) chopping and adding reducing sugar: preparing 1% galactose solution, spraying a proper amount of reducing sugar solution on the surface of crab spawn in a vacuum chopper mixer, and chopping and mixing into mud to ensure that the concentration of the whole reducing sugar is 0.12%;
(5) removing free water at low temperature in the vacuum cutmixer: placing the crab cream mud into a vacuum chopping and mixing machine, chopping and mixing for 25min, controlling the temperature to be 8 ℃, and removing main free water in the crab cream powder;
(6) temperature change treatment: incubating the crab cream mud at 60 deg.C for 30min, and removing part of capillary water to make the water content in crab cream mud about 12%; setting the temperature at 100 ℃, starting a cut mixer to cut and mix for 3min, removing part of capillary water and part of multi-layer water, and obtaining crab cream powder with the water content of about 10 percent, and transferring the crab cream powder into a vacuum fresh-keeping bag for vacuum packaging treatment;
(7) electron beam treatment: flatly laying the vacuum-packaged crab cream powder bag on a plastic tray, wherein the flatly laying height is 3cm, the tray is flatly placed on a conveyor belt of an irradiation machine in a single layer manner, and electron beam irradiation treatment is carried out at the dosage of 5 kGy.
Example 4
(1) And (3) electron beam enzyme deactivation treatment: taking frozen (catching at sea, quickly freezing by liquid nitrogen immediately, freezing and storing high-quality crabs transported to a wharf at-40 ℃) blue-filled female portunus trituberculatus, arranging the female portunus trituberculatus in a single layer in a tray, sending to an electron beam irradiation conveyor belt, and performing electron beam enzyme killing treatment, wherein the dosage is 5kGy according to the size of the crabs, and the dosage of 500g or more of large crabs is treated;
(2) unfreezing: unfreezing the irradiated portunus trituberculatus at the low temperature of 4 ℃ for 12 h;
(3) cooking and crab spawn separation pretreatment: after the unfrozen fresh swimming crabs are sprayed and cleaned by tap water, the swimming crabs are put into a steam pot to start to steam up for timing, the swimming crabs are steamed for 15min and are cooked, the swimming crabs are taken out, the crab shells are manually stripped after the swimming crabs are slightly cooled, and the crab spawns (ovaries and egg grains) with orange color and orange red color are taken out;
(4) chopping and adding reducing sugar: preparing a maltose solution with the concentration of 1%, spraying a proper amount of reducing sugar solution on the surface of the crab spawn in a vacuum chopper mixer, and chopping and mixing the crab spawn into mud to ensure that the concentration of the whole reducing sugar is 0.2%;
(5) removing free water at low temperature in the vacuum cutmixer: placing the crab cream mud into a vacuum cutting and mixing machine, cutting and mixing for 30min, controlling the temperature to be 10 ℃, and removing main free water in the crab cream powder;
(6) temperature change treatment: incubating the crab cream mud at 60 deg.C for 30min, and removing part of capillary water to make the water content in crab cream mud about 12%; setting the temperature at 100 ℃, starting a cut mixer to cut and mix for 3min, removing part of capillary water and part of multi-layer water, and obtaining crab cream powder with the water content of about 10 percent, and transferring the crab cream powder into a vacuum fresh-keeping bag for vacuum packaging treatment;
(7) electron beam treatment: flatly laying the vacuum-packaged crab cream powder bag on a plastic tray, wherein the flatly laying height is 3cm, the tray is flatly placed on a conveyor belt of an irradiation machine in a single layer manner, and electron beam irradiation treatment is carried out at the dosage of 5 kGy.
Comparative example 1
No reducing sugar was added and the other parameters and procedure were the same as in example 1.
Comparative example 2
(1) Cooking and crab spawn separation pretreatment: after being sprayed and cleaned by tap water, fresh swimming crabs are put into a steam pot to start to steam up for timing, are steamed for 10 minutes, are taken out, are manually stripped after being slightly cooled, and are taken out to obtain orange and red-orange crab spawns (ovaries and eggs);
(2) chopping and adding reducing sugar: preparing a fructose solution with the concentration of 1%, spraying a proper amount of reducing sugar solution on the surface of crab spawn in a vacuum chopper mixer, and chopping and mixing into mud to ensure that the concentration of the whole reducing sugar is 0.05%;
(3) removing free water at low temperature in the vacuum cutmixer: placing the crab cream mud into a vacuum chopping and mixing machine, chopping and mixing for 20min, controlling the temperature to be 5 ℃, and removing main free water in the crab cream powder;
(4) performing microwave drying until the central temperature of the powder is 80 ℃ and the final water content is 10% to obtain crab cream powder, and transferring the crab cream powder into a vacuum fresh-keeping bag for vacuum packaging treatment;
(5) electron beam treatment: flatly laying the vacuum-packaged crab cream powder bag on a plastic tray, wherein the flatly laying height is 1.5cm, the tray is flatly placed on a conveyor belt of an irradiation machine in a single layer manner, and electron beam irradiation treatment is carried out at the dose of 2 kGy.
Comparative example 3
(1) Cooking and crab spawn separation pretreatment: after being sprayed and cleaned by tap water, fresh swimming crabs are put into a steam pot to start to steam up for timing, are steamed for 10 minutes, are taken out, are manually stripped after being slightly cooled, and are taken out to obtain orange and red-orange crab spawns (ovaries and eggs);
(2) chopping and adding reducing sugar: preparing a fructose solution with the concentration of 1%, spraying a proper amount of reducing sugar solution on the surface of crab spawn in a vacuum chopper mixer, and chopping and mixing into mud to ensure that the concentration of the whole reducing sugar is 0.05%;
(3) shearing the crab cream mud at a high speed for 30min, then carrying out spray drying to obtain crab cream powder, flatly paving the crab cream powder on a plastic tray with the flatly-paved height of 1.5cm, flatly arranging the tray on a conveyor belt of an irradiation machine in a single layer manner, and carrying out electron beam irradiation treatment with the dose of 2 kGy;
(4) and (3) drying the crab cream powder after irradiation by microwave until the central temperature of the powder is 80 ℃ and the final water content is 2%, sieving the dried crab cream powder by a 40-mesh vibrating screen, and finally vacuum-packaging the undersize product to obtain the finished product.
Sensory evaluation was performed on the crab cream powder prepared in examples and comparative examples, and 20 sensory evaluators (10 men and 10 women, 20-25 years old) were invited to perform sensory evaluation scoring on the crab cream powder, and the average value was taken; the evaluation indexes comprise crab cream powder fragrance, crab smell, taste, particle fineness and overall preference, and the full score of each index is 10 points, wherein the lower the crab smell concentration score is, the less the smell is shown, the better the effect is, the higher the other indexes are, the better the effect is shown.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the crab cream powder is characterized by comprising the following steps:
(1) pretreatment: steaming the crabs, and taking out crab spawns;
(2) chopping and adding reducing sugar: adding reducing sugar and water into crab spawn and chopping in a vacuum environment;
(3) removing free water at low temperature: cutting and stirring the crab cream mud at a low temperature in vacuum, and removing main free water in the crab cream powder;
(4) temperature change treatment: and (3) heating the crab cream mud in sections for hatching, removing part of capillary water to obtain crab cream powder, and carrying out vacuum packaging treatment.
2. The method for preparing crab cream powder according to claim 1, wherein the reducing sugar in the step (2) is selected from one or more of fructose, glucose, galactose and maltose;
preferably, the addition amount of the reducing sugar is as follows: the reducing sugar accounts for 0.05-0.2% of the total amount of the crab cream and the reducing sugar;
or, the adding amount of the water in the step (2) is 50-300% of the mass of the crab spawns.
3. The method for preparing crab cream powder according to claim 1, wherein the step (3) is carried out by chopping at 0-10 ℃ for 20-30 min.
4. The method for preparing crab cream powder according to claim 1, wherein in the step (4), the crab cream mud is incubated at 50-70 ℃, preferably 60 ℃ for 30-40min, and part of capillary water is removed, so that the water content in the crab cream mud is about 12%; chopping at 90-110 deg.C, preferably 100 deg.C for 1-3min to remove part of capillary water and part of multi-layer water, to obtain crab spawn powder with water content of about 10%.
5. The method of claim 1, wherein the crab cream powder is subjected to electron beam irradiation treatment at a dose of 1.5-5kGy after vacuum packaging treatment.
6. The method for preparing crab cream powder according to claim 1, wherein the crabs are portunus trituberculatus, preferably portunus trituberculatus and small-spotted crabs.
7. The method of preparing crab cream powder according to claim 1, wherein the crabs are fresh live crabs or frozen crabs frozen at-40 ℃.
8. The method for preparing crab cream powder according to claim 1, wherein the frozen crabs are subjected to electron beam enzyme inactivation treatment before the pretreatment, and the dosage is 3-5 kGy;
preferably, the frozen crab after irradiation is unfrozen at low temperature; further preferably, the thawing is carried out at 4 ℃ for 12 h.
9. A crab cream powder prepared by the method for preparing crab cream powder according to any one of claims 1 to 8.
10. Use of the crab cream powder of claim 9 as a baby or infant food supplement.
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| JP2008035757A (en) * | 2006-08-04 | 2008-02-21 | Hokkaido Univ | Method for eliminating smell from fish meat |
| KR20130033809A (en) * | 2011-09-27 | 2013-04-04 | 창원대학교 산학협력단 | Crab flavoring agent using red snow crab cooker effluent and method for preparing the same |
| CN103783477A (en) * | 2014-01-24 | 2014-05-14 | 上海海洋大学 | Method for preparing seasoner by use of Eriocheir sinensis |
| WO2015146955A1 (en) * | 2014-03-26 | 2015-10-01 | 日本水産株式会社 | Method for modifying marine protein material |
| CN106942647A (en) * | 2017-01-23 | 2017-07-14 | 岱山县通衢水产食品有限公司 | One breeder tail crab pin preparation technology |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008035757A (en) * | 2006-08-04 | 2008-02-21 | Hokkaido Univ | Method for eliminating smell from fish meat |
| KR20130033809A (en) * | 2011-09-27 | 2013-04-04 | 창원대학교 산학협력단 | Crab flavoring agent using red snow crab cooker effluent and method for preparing the same |
| CN103783477A (en) * | 2014-01-24 | 2014-05-14 | 上海海洋大学 | Method for preparing seasoner by use of Eriocheir sinensis |
| WO2015146955A1 (en) * | 2014-03-26 | 2015-10-01 | 日本水産株式会社 | Method for modifying marine protein material |
| CN106942647A (en) * | 2017-01-23 | 2017-07-14 | 岱山县通衢水产食品有限公司 | One breeder tail crab pin preparation technology |
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