CN114081145B - Preparation method of crab cream powder - Google Patents
Preparation method of crab cream powder Download PDFInfo
- Publication number
- CN114081145B CN114081145B CN202111525008.6A CN202111525008A CN114081145B CN 114081145 B CN114081145 B CN 114081145B CN 202111525008 A CN202111525008 A CN 202111525008A CN 114081145 B CN114081145 B CN 114081145B
- Authority
- CN
- China
- Prior art keywords
- crab
- cream powder
- crab cream
- water
- spawn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000006071 cream Substances 0.000 title claims abstract description 102
- 239000000843 powder Substances 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 235000000346 sugar Nutrition 0.000 claims abstract description 46
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 14
- 230000008859 change Effects 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000010894 electron beam technology Methods 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 5
- 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 description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 241001533364 Portunus trituberculatus Species 0.000 claims description 4
- 230000000295 complement effect Effects 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 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 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229930182830 galactose Natural products 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 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 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 238000006243 chemical reaction Methods 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 231100000315 carcinogenic Toxicity 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 abstract description 3
- 241000238147 Portunidae Species 0.000 description 23
- 241000238557 Decapoda Species 0.000 description 13
- 238000005520 cutting process Methods 0.000 description 11
- 235000013601 eggs Nutrition 0.000 description 8
- 210000001672 ovary Anatomy 0.000 description 8
- 239000002356 single layer Substances 0.000 description 8
- 238000005507 spraying Methods 0.000 description 8
- 238000010257 thawing Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 239000010410 layer Substances 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- HSJKGGMUJITCBW-UHFFFAOYSA-N 3-hydroxybutanal Chemical compound CC(O)CC=O HSJKGGMUJITCBW-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 4
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 4
- KAESVJOAVNADME-UHFFFAOYSA-N Pyrrole Chemical compound C=1C=CNC=1 KAESVJOAVNADME-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000238097 Callinectes sapidus Species 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
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 238000005882 aldol condensation reaction Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 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
- 238000004140 cleaning Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 125000004989 dicarbonyl group Chemical group 0.000 description 2
- 238000005837 enolization reaction Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 150000002460 imidazoles Chemical class 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 2
- 238000007363 ring formation reaction Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 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
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 150000001323 aldoses Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 108010028584 nucleotidase Proteins 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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 crab, and taking out crab spawn; (2) chopping and adding reducing sugar: adding reducing sugar and water into crab spawn under vacuum environment, and chopping; (3) removing free water at low temperature: vacuum-replacing crab cream mud with low-temperature chopping, and removing main free water in crab cream powder; and (4) temperature change treatment: incubating crab cream mud by stage heating, removing part of capillary water to obtain crab cream powder, and vacuum packaging. 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, and Maillard reaction is generated, so that attractive flavor and color are given to the crab cream, and the crab fishy smell is extremely low; the temperature change treatment of the invention can avoid the generation of cancerogenic substances on the basis of ensuring the formation of crab spawn 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 disclosure of this background section is only intended to increase the 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 already known to those of ordinary skill in the art.
The crab spawn contains rich protein, phospholipid and other nutrients, and also contains high content of grease and cholesterol, and taurine in the crab spawn is amino acid essential for human body; the inventor finds that the related research of processing the crab cream into crab cream powder serving as auxiliary food for infants is very little, most of the crab cream powder is mainly used for preparing crab cream powder seasonings, the added auxiliary ingredients have influence on the characteristic flavors of crab meat and crab cream, the taste is heavy, the sensory quality of pure crab cream powder is changed, and the crab cream powder is not suitable to be used as auxiliary food additives for infants; in addition, the crab cream powder in the prior art is prepared from wet crab cream, wet crab meat, vegetable oil, ginger powder, onion powder and salt as raw materials, has a short shelf life, has a large irritation to infants due to the flavor of the ginger powder and the onion powder, and can not well retain the characteristic flavor. The crab cream powder has poor edible flavor and taste, and does not meet the requirements of infant complementary food.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention aims to provide a preparation method of crab cream powder, which takes crab cream as a raw material, adds reducing sugar to change the shape and taste of the crab cream, and promotes the formation of special flavor of the crab cream through temperature changing treatment.
In order to achieve the above object, the technical scheme of the present invention is as follows:
in a first aspect of the present invention, there is provided a method for preparing crab cream powder, comprising the steps of:
(1) Pretreatment: steaming crab, and taking out crab spawn (ovary and egg grain);
(2) Chopping and adding reducing sugar: adding reducing sugar and water into crab spawn under vacuum environment, and chopping;
(3) Removing free water at low temperature: vacuum-replacing crab cream mud with low-temperature chopping, and removing main free water in crab cream powder;
(4) And (3) temperature change treatment: incubating crab cream mud by stage heating, removing part of capillary water to obtain crab cream powder, and vacuum packaging.
In a second aspect of the invention, there is provided a crab cream powder prepared by the method for preparing crab cream powder according to the first aspect.
In a third aspect of the invention, there is provided the use of the crab cream powder of the second aspect in infant complementary food.
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 attractive flavor and color are given to the crab cream powder, and an important effect is generated on the flavor of the product; the reducing sugar not only increases the flavor and taste of the crab cream, but also has the effects of changing the physicochemical property of the slurry, reducing hygroscopicity and preventing protein from adhering after being heated, and the crab fishy smell can be taken away along with water vapor in the drying process, so that the crab fishy smell in the crab cream powder is extremely low;
the variable temperature treatment in the invention can lead the crab cream mud to fully carry out Maillard reaction, can generate dicarbonyl compounds, aldehydes, alcohols, ketones and other substances, promote the generation of unsaturated imidazole, pyrazine, pyrrole, pyridine and other substances through aldol condensation, aldol polymerization, cyclization reaction and the like at the high stage of reaction, lead the main flavor of the crab cream powder to be mellow, and lead the crab cream powder to form the special aroma thereof; the temperature change treatment of the invention can avoid the generation of cancerogenic substances on the basis of ensuring the formation of crab spawn flavor compounds.
The electron beam irradiation of the egg yolk powder can promote the grease to be oxidized slightly to generate flavor, and has the sterilization function, and the produced crab cream powder is almost zero in risk of microbial contamination after vacuum packaging, so that the safety is extremely high; the crab cream powder prepared by the invention is not hygroscopic and not adhered in the storage period, has lasting fragrance and has good storage stability;
the crab cream powder is prepared by directly taking the swimming crab cream as the raw material, the materials are convenient, the preparation period is short, the preparation can be completed in a short time, and the crab meat can be used for other purposes, so that the waste of food resources is reduced, and the preparation cost is reduced.
Detailed Description
It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the present application. 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 in accordance with the present application. As used herein, the singular is also intended to include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that the terms "comprises" and/or "comprising" when used in this specification are taken to specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.
In one embodiment of the invention, a preparation method of crab spawn powder for infant auxiliary eating is provided, which comprises the following steps:
(1) Pretreatment: steaming crab, and taking out crab spawn (ovary and egg grain);
(2) Chopping and adding reducing sugar: adding reducing sugar and water into crab spawn under vacuum environment, and chopping;
(3) Removing free water at low temperature: vacuum-replacing crab cream mud with low-temperature chopping, and removing main free water in crab cream powder;
(4) And (3) temperature change treatment: incubating crab cream mud by stage heating, removing part of capillary water to obtain crab cream powder, and vacuum packaging.
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 attractive flavor and color are given to the crab cream powder, and an important effect is generated on the flavor of the product; the different structures of the reducing sugar have larger influence on the Maillard reaction rate, and the aldose with the carbonyl group at the tail end is more easily reacted with amino acid due to small steric hindrance effect; the monosaccharide reaction rate is higher than that of polysaccharide; five-carbon sugar is easier to generate Maillard reaction than six-carbon sugar, maillard conditions are different, and flavor substances generated by Maillard reaction promoted by different reducing sugars are also different.
The reducing sugar is added into the crab cream, so that the flavor and the taste of the crab cream are improved, the physicochemical property of the slurry is changed, the hygroscopicity is reduced, the adhesion of proteins after being heated is prevented, the crab fishy smell can be taken away along with water vapor in the drying process, and the crab fishy smell in the crab cream powder is extremely low.
Preferably, the reducing sugar is added in an amount of: reducing sugar accounts for 0.05% -0.2% of the total amount of crab spawn and reducing sugar;
preferably, the addition amount of water is 50-300% of the mass of crab spawn;
in one or more embodiments, chopping is performed at 0-10 ℃ for 20-30min in the step (3);
in one or more embodiments, in step (4), the crab cream paste is incubated at 50-70 ℃, preferably 60 ℃ for 30-40min, and part of capillary water is removed to make the water content in the crab cream paste about 12%; chopping for 1-3min at 90-110deg.C, preferably 100deg.C, removing part of capillary water and part of multi-layer water to obtain crab spawn powder with water content of about 10%;
the free water and capillary water in the food can be used as water with weaker or basically no effect on non-water components, can be well removed under the vacuum condition, the multi-layer water is positioned at the periphery of the adjacent water, the water combined with the adjacent water by hydrogen bonds or dipole force can be evaporated, and finally, the only remaining combined water is the water combined with the non-water components in the food most firmly, so that the water content requirement of safe storage after the food is dried is met. While an increase in temperature increases the interaction of the sugar and amino acid, thereby increasing the maillard reaction rate.
Because the Maillard reaction is influenced by moisture, temperature and the like, the reaction is easy to occur when the moisture content is 10% -15%, the reaction speed is high when the temperature is 60 ℃, and the influence of the temperature is small when the temperature is higher than 80 ℃, the Maillard reaction can be fully carried out on crab cream mud under the condition of 50-70 ℃, dicarbonyl compounds, aldehydes, alcohols, ketones and the like can be generated through 1, 2-enolization reaction, 2, 3-enolization reaction and Strecker degradation reaction in the middle stage of the reaction, unsaturated imidazole, pyrazine, pyrrole, pyridine and the like are promoted through aldol condensation, aldol polymerization, cyclization reaction and the like in the high-stage of the reaction, and the main flavor of crab cream powder is mellow; after the temperature is further raised (90-110 ℃), the generation of Maillard high-stage reaction products is promoted, and the A450 value of the reaction products can be increased along with the temperature rise, so that the crab spawn powder forms the special fragrance. The temperature change treatment in the invention prevents the generation of cancerogenic substances on the basis of ensuring that the formation of crab spawn flavor compounds is fully promoted.
In one or more embodiments, the crab cream powder is subjected to electron beam irradiation at a dose of 1.5-5kGy after the vacuum packaging treatment;
the short-time low-dose electron beam treatment can ensure that the crab cream powder keeps the original color and luster, promotes partial grease to be cracked into a small amount of volatile alcohol, aldehyde and short-chain lipid substances, ensures that the crab cream powder has more satisfactory flavor in the eating process, has a sterilizing effect by low-dose electron beam irradiation, almost has zero risk of microbial contamination after vacuum packaging, has extremely high safety, does not absorb moisture and adhere during storage, has lasting fragrance and has good storage stability.
In one or more embodiments, the crabs are swimming crabs, preferably portunus trituberculatus and fine-spot toe crabs;
in one or more embodiments, the crab is a fresh live crab or a frozen crab frozen at-40 ℃;
preferably, the frozen crabs are subjected to electron beam enzyme deactivation treatment before pretreatment, and the dosage is 3-5kGy;
the frozen crab is subjected to electron beam irradiation treatment, so that the frozen crab can be sterilized, and the frozen crab can play a role in passivating the nucleotidase on the premise of not affecting the nutrition quality, such as: 3' -nucleotidase (EC3.1.3.6) and the like can fully protect the loss of main flavor substances such as taste nucleotides of crabs in the processes of later thawing, stewing and later processing;
preferably, the frozen crabs after irradiation are thawed under the low temperature condition; further preferably, thawing is performed for 12 hours at 4 ℃, and slow thawing at low temperature ensures that the crabs remain high quality after thawing.
In one embodiment of the invention, the crab spawn powder prepared by the preparation method of the crab spawn powder for infant auxiliary eating is provided.
In one embodiment of the invention, the application of the crab cream powder in infant complementary food is provided.
The invention is further illustrated and described below in connection with specific examples.
Example 1
(1) Cooking and crab spawn separation pretreatment: after fresh swimming crabs are sprayed and cleaned by tap water, the swimming crabs are put into a steam pot, steam starts to be fed into steam for timing, the swimming crabs are steamed for 10 minutes, taken out, manually peeled off after the swimming crabs are slightly cooled, and orange and red crab spawns (ovaries and egg grains) are taken out;
(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 into mud to ensure that the concentration of the integral reducing sugar is 0.05%;
(3) Removing free water at low temperature in the vacuum chopper: cutting and stirring crab spawn mud in a vacuum cutting and stirring machine for 20min at 5 deg.c to eliminate main free water in crab spawn powder;
(4) And (3) temperature change treatment: incubating the crab cream paste at 60deg.C for 30min, removing part of capillary water to make the water content in the crab cream paste about 12%; setting the temperature to 100 ℃, starting a chopping machine to chop for 2min, removing part of capillary water and part of multi-layer water, and transferring the crab spawn powder into a vacuum fresh-keeping bag for vacuum packaging treatment, wherein the moisture content of the crab spawn powder is about 10%;
(5) Electron beam treatment: laying the vacuum packed crab cream powder bag on a plastic tray with the laying height of 1.5cm, horizontally arranging the tray monolayer on a conveyor belt of an irradiation machine, and carrying out electron beam irradiation treatment at a dose of 2 kGy.
Example 2
(1) Cooking and crab spawn separation pretreatment: after fresh swimming crabs are sprayed and cleaned by tap water, the swimming crabs are put into a steam pot, steam starts to be fed into steam for timing, the swimming crabs are steamed for 12 minutes, taken out, manually peeled off after the swimming crabs are slightly cooled, and orange and red crab spawns (ovaries and egg grains) are taken out;
(2) Chopping and adding reducing sugar: preparing a glucose 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 into mud to ensure that the concentration of the integral reducing sugar is 0.1%;
(3) Removing free water at low temperature in the vacuum chopper: cutting and stirring crab spawn mud in a vacuum cutting and stirring machine for 22min at 6 deg.c to eliminate main free water in crab spawn powder;
(4) And (3) temperature change treatment: incubating the crab cream paste at 60deg.C for 30min, removing part of capillary water to make the water content in the crab cream paste about 12%; setting the temperature to 100 ℃, starting a chopping machine to chop for 2min, removing part of capillary water and part of multi-layer water, and transferring the crab spawn powder into a vacuum fresh-keeping bag for vacuum packaging treatment, wherein the moisture content of the crab spawn powder is about 10%;
(5) Electron beam treatment: and (3) laying the vacuum packed crab cream powder bags on a plastic tray with the laying height of 2cm, putting the tray single layer on a conveyor belt of an irradiation machine, and carrying out electron beam irradiation treatment at a dose of 3 kGy.
Example 3
(1) Electron beam enzyme deactivation treatment: taking a sea crab jelly (high-quality crabs frozen and transported to a wharf at-40 ℃ after immediate liquid nitrogen quick freezing, arranging the sea crab jelly in a single layer, conveying to an electron beam irradiation conveyor belt, carrying out electron beam enzyme deactivation treatment on large crabs with 500g or more, and adopting 5kGy dosage treatment;
(2) Thawing: thawing the irradiated blue crab in the low temperature of 4 deg.c for 12 hr;
(3) Cooking and crab spawn separation pretreatment: spraying and cleaning the thawed fresh swimming crabs with tap water, putting the swimming crabs into a steam pot, starting steaming with steam for timing, steaming for 13 minutes, taking out, manually peeling crab shells after the swimming crabs are cooled slightly, and taking out orange and red crab spawns (ovaries and egg grains);
(4) Chopping and adding reducing sugar: preparing galactose 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 into mud to ensure that the concentration of the integral reducing sugar is 0.12%;
(5) Removing free water at low temperature in the vacuum chopper: cutting and stirring the crab cream mud in a vacuum cutting and stirring machine for 25min, controlling the temperature to 8 ℃ and removing main free water in the crab cream powder;
(6) And (3) temperature change treatment: incubating the crab cream paste at 60deg.C for 30min, removing part of capillary water to make the water content in the crab cream paste about 12%; setting the temperature to 100 ℃, starting a chopping mixer to chop for 3min, removing part of capillary water and part of multi-layer water, and transferring the crab spawn powder into a vacuum fresh-keeping bag for vacuum packaging treatment, wherein the moisture content of the crab spawn powder is about 10%;
(7) Electron beam treatment: laying the vacuum packed crab cream powder bag on a plastic tray with the laying height of 3cm, laying the tray monolayer on a conveyor belt of an irradiation machine, and carrying out electron beam irradiation treatment at a dose of 5 kGy.
Example 4
(1) Electron beam enzyme deactivation treatment: taking sea crab (high-quality crabs frozen and transported to a wharf at-40 ℃ after immediate liquid nitrogen quick freezing for marine fishing) and full crab spawn, arranging the sea crab mother crabs in a single layer, sending the sea crab mother crabs into an electron beam irradiation conveyor belt, carrying out electron beam enzyme deactivation treatment, and adopting 5kGy dosage treatment according to the size of the crabs and the large crabs with the dosage of 500g or more;
(2) Thawing: thawing the irradiated blue crab in the low temperature of 4 deg.c for 12 hr;
(3) Cooking and crab spawn separation pretreatment: spraying and cleaning the thawed fresh swimming crabs with tap water, putting the swimming crabs into a steam pot, starting steaming with steam for timing, steaming for 15min, taking out, manually peeling crab shells after the swimming crabs are cooled slightly, and taking out orange and red crab spawns (ovaries and egg grains);
(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 crab spawn in a vacuum chopper mixer, and chopping into mud to ensure that the concentration of the integral reducing sugar is 0.2%;
(5) Removing free water at low temperature in the vacuum chopper: cutting and stirring crab spawn mud in a vacuum cutting and stirring machine for 30min at 10 deg.c to eliminate main free water in crab spawn powder;
(6) And (3) temperature change treatment: incubating the crab cream paste at 60deg.C for 30min, removing part of capillary water to make the water content in the crab cream paste about 12%; setting the temperature to 100 ℃, starting a chopping mixer to chop for 3min, removing part of capillary water and part of multi-layer water, and transferring the crab spawn powder into a vacuum fresh-keeping bag for vacuum packaging treatment, wherein the moisture content of the crab spawn powder is about 10%;
(7) Electron beam treatment: laying the vacuum packed crab cream powder bag on a plastic tray with the laying height of 3cm, laying the tray monolayer on a conveyor belt of an irradiation machine, and carrying out electron beam irradiation treatment at a dose of 5 kGy.
Comparative example 1
The other parameters and process were the same as in example 1 without addition of reducing sugar.
Comparative example 2
(1) Cooking and crab spawn separation pretreatment: after fresh swimming crabs are sprayed and cleaned by tap water, the swimming crabs are put into a steam pot, steam starts to be fed into steam for timing, the swimming crabs are steamed for 10 minutes, taken out, manually peeled off after the swimming crabs are slightly cooled, and orange and red crab spawns (ovaries and egg grains) are taken out;
(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 into mud to ensure that the concentration of the integral reducing sugar is 0.05%;
(3) Removing free water at low temperature in the vacuum chopper: cutting and stirring crab spawn mud in a vacuum cutting and stirring machine for 20min at 5 deg.c to eliminate main free water in crab spawn powder;
(4) Microwave drying to 80 deg.c and 10% final water content to obtain crab cream powder, vacuum packing in vacuum preservative bag;
(5) Electron beam treatment: laying the vacuum packed crab cream powder bag on a plastic tray with the laying height of 1.5cm, horizontally arranging the tray monolayer on a conveyor belt of an irradiation machine, and carrying out electron beam irradiation treatment at a dose of 2 kGy.
Comparative example 3
(1) Cooking and crab spawn separation pretreatment: after fresh swimming crabs are sprayed and cleaned by tap water, the swimming crabs are put into a steam pot, steam starts to be fed into steam for timing, the swimming crabs are steamed for 10 minutes, taken out, manually peeled off after the swimming crabs are slightly cooled, and orange and red crab spawns (ovaries and egg grains) are taken out;
(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 into mud to ensure that the concentration of the integral reducing sugar is 0.05%;
(3) Cutting crab cream mud at high speed for 30min, spray drying to obtain crab cream powder, spreading the crab cream powder on a plastic tray with a spreading height of 1.5cm, horizontally placing a single layer of the tray on a conveyor belt of an irradiation machine, and performing electron beam irradiation treatment at a dose of 2 kGy;
(4) And drying the irradiated crab cream powder by microwaves until the temperature of the powder center 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, 20 sensory evaluators (10 men and women, 20-25 years old) were invited to score the sensory evaluation of the crab cream powder, and an average value was taken; the evaluation indexes comprise crab cream powder aroma, crab fishy smell, taste, particle fineness and overall preference, wherein the full scale of each index is 10 minutes, wherein the lower the crab fishy smell concentration score is, the lower the fishy smell is, the better the effect is, the higher the scores of other indexes are, and the better the explanation effect is.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the crab cream powder is characterized by comprising the following steps of:
(1) Pretreatment: steaming crab, and taking out crab spawn;
(2) Chopping and adding reducing sugar: adding reducing sugar and water into crab spawn under vacuum environment, and chopping;
(3) Removing free water at low temperature: chopping crab cream mud at low temperature under vacuum environment, and removing main free water in crab cream powder;
(4) And (3) temperature change treatment: incubating crab cream mud in a sectional heating mode, removing part of capillary water to obtain crab cream powder, and carrying out vacuum packaging treatment;
the addition amount of the reducing sugar is as follows: reducing sugar accounts for 0.05% -0.2% of the total amount of crab spawn and reducing sugar;
chopping and stirring for 20-30min at 0-10 ℃ in the step (3);
incubating the crab cream mud in the step (4) at 50-70 ℃ for 30-40min, and removing part of capillary water to ensure that the water content in the crab cream mud is 12%; chopping for 1-3min at 90-110deg.C, removing part of capillary water and part of multi-layer water to obtain crab spawn powder with water content of 10%, vacuum packaging, and electron beam irradiating with 1.5-5kGy dose.
2. The method for preparing crab cream powder according to claim 1, wherein the reducing sugar in the step (2) is one or more selected from fructose, glucose, galactose and maltose;
the addition amount of the water in the step (2) is 50-300% of the mass of the crab spawn.
3. The method of preparing crab cream powder of claim 1, wherein the crab is a swimming crab.
4. A method of preparing crab cream powder according to claim 3 wherein the crab is a portunus trituberculatus or a fine-spot round crab.
5. The method of preparing crab cream powder according to claim 1, wherein the crab is a fresh live crab or a frozen crab frozen at-40 ℃.
6. The method for preparing crab cream powder according to claim 1, wherein the frozen crab is subjected to electron beam enzyme deactivation treatment at a dose of 3-5kGy before pretreatment, and the frozen crab after electron beam enzyme deactivation is thawed under a low temperature condition.
7. The method for preparing crab cream powder according to claim 6, wherein the frozen crab after the electron beam enzyme deactivation is thawed at 4 ℃ for 12 hours.
8. A crab cream powder prepared by the method of preparing a crab cream powder according to any one of claims 1 to 7.
9. Use of the crab cream powder of claim 8 in infant complementary food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111525008.6A CN114081145B (en) | 2021-12-14 | 2021-12-14 | Preparation method of crab cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111525008.6A CN114081145B (en) | 2021-12-14 | 2021-12-14 | Preparation method of crab cream powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114081145A CN114081145A (en) | 2022-02-25 |
| CN114081145B true CN114081145B (en) | 2023-07-18 |
Family
ID=80307185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111525008.6A Active CN114081145B (en) | 2021-12-14 | 2021-12-14 | Preparation method of crab cream powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114081145B (en) |
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 |
-
2021
- 2021-12-14 CN CN202111525008.6A patent/CN114081145B/en active Active
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114081145A (en) | 2022-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0087667B1 (en) | Process to prepare the garnishing of a foodstuff made of a pulverulent bulk and a garnishing, separately packaged. | |
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN105146590B (en) | A kind of preparation method of canned tunas | |
| KR101593440B1 (en) | Method of Manufacturing Platycodon Grandiflorm Root Jeong Kwa | |
| KR20100020870A (en) | Cutlet and manufacturing method thereof | |
| KR101700439B1 (en) | A processing method of mackerel using allium hookeri concentrate | |
| CN105995578A (en) | Preparation method of braised pork | |
| CN114081145B (en) | Preparation method of crab cream powder | |
| KR101222332B1 (en) | Laver seasoned with wasabi and manufacturing process of the same | |
| JP2019208469A (en) | Food composition and production method for same | |
| JP2009195217A5 (en) | Highly storable acid cup-containing lotus cups that can be used by salt repellents, methods for producing the same, and medicinal compositions | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| KR101802181B1 (en) | Method for Manufacturing Ssam Containing Fried Loach | |
| CN110432439A (en) | A kind of ripening at low temperature beefsteak and its processing method | |
| JP2007312764A (en) | Method for preventing browning of avocado fruit flesh | |
| KR101673400B1 (en) | Preparation Method of Kimchi Containing Extract of Phragmitis Rhizoma and Kimchi Manfactued Thereby | |
| US4113892A (en) | Method of processing fermented soybeans and food products prepared therefrom | |
| CN111109546A (en) | Method for making tomato-flavored dried fish meat slices | |
| CN1036826C (en) | Processing method and products of fully nutrient vegetables | |
| KR101660114B1 (en) | Functional korean hot pepper paste containing dendropanax morbiferus powder and marsh clam, and manufacturing method thereof | |
| CN107853646A (en) | A kind of production technology of olive dish | |
| CN115777900B (en) | Salted fish seasoning bag and using method thereof | |
| CN107969494A (en) | A kind of anti-oxidant compositions and its preparation method and application | |
| KR101959885B1 (en) | Processing of disagreeable food material containing astringent persimmon and method for producing five-tastes persimmon and five-tastes persimmon produced by the same method | |
| KR101696167B1 (en) | Health food and method of producing health food including date |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |