CN1561843A - River crab bionic food and its preparing method - Google Patents
River crab bionic food and its preparing method Download PDFInfo
- Publication number
- CN1561843A CN1561843A CNA2004100204448A CN200410020444A CN1561843A CN 1561843 A CN1561843 A CN 1561843A CN A2004100204448 A CNA2004100204448 A CN A2004100204448A CN 200410020444 A CN200410020444 A CN 200410020444A CN 1561843 A CN1561843 A CN 1561843A
- Authority
- CN
- China
- Prior art keywords
- crab
- meat
- river
- river crab
- minute
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 239000011664 nicotinic acid Substances 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 239000012535 impurity Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- 239000002002 slurry Substances 0.000 claims description 46
- 102000004190 Enzymes Human genes 0.000 claims description 42
- 108090000790 Enzymes Proteins 0.000 claims description 42
- 229940088598 enzyme Drugs 0.000 claims description 42
- 239000002994 raw material Substances 0.000 claims description 39
- 102000004169 proteins and genes Human genes 0.000 claims description 28
- 108090000623 proteins and genes Proteins 0.000 claims description 28
- 238000013467 fragmentation Methods 0.000 claims description 27
- 238000006062 fragmentation reaction Methods 0.000 claims description 27
- 238000004140 cleaning Methods 0.000 claims description 24
- 235000020995 raw meat Nutrition 0.000 claims description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 16
- 239000000470 constituent Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 16
- 238000006911 enzymatic reaction Methods 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000004898 kneading Methods 0.000 claims description 16
- 238000012423 maintenance Methods 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 238000000465 moulding Methods 0.000 claims description 16
- 239000000049 pigment Substances 0.000 claims description 16
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 235000010855 food raising agent Nutrition 0.000 claims description 13
- -1 salt salt Chemical class 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 10
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 235000019419 proteases Nutrition 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 2
- 229940055729 papain Drugs 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 5
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 238000004925 denaturation Methods 0.000 description 11
- 230000036425 denaturation Effects 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 102000035195 Peptidases Human genes 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A bionic crab food is prepared from the leftover crab through extracting crab meat, removing offensive smell, rinsing, removing impurities, mincing, dewatering, enzymolyzing to obtain enzymolytic liquid, mixing with additives to become mash, flavouring, loading in mould, coloring its top surface, and microwave gelatinizing.
Description
Technical field the present invention relates to a kind of river crab bionic foods and preparation method thereof.
The background technology bionic foods is owing to mouthfeel, local flavor are very similar to wholefood, and nutritive value is then no less than natural marine food, and cheap, instant is subjected to consumers in general's favor.Crab class bionic foods such as current crab leg-food all are based on sea fish meat, are aided with seasonings such as crab shell juice, the production technology imperfection, and product is coarse, and taste is not good enough.
It is raw material with river crab or river crab processing leftover pieces that summary of the invention the object of the invention is to provide a kind of, utilizes modern food engineering means to process preparation method nutritious, life-like bionical river crab.
The present invention mainly is achieved through the following technical solutions: comprise raw material processing, adopt meat, enzymolysis, remove raw meat, steps such as rinsing, dehydration, seasoning, arena are burst, gel forming, specific as follows:
One, meat is handled, adopted to raw material
1. clean raw material crab body, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.
2. raw material river crab or leftover pieces after the cleaning, add 0～2 times of water and squeeze fragmentation.
Two, enzymolysis
1. single enzyme is handled
1. with the river crab after the above-mentioned fragmentation in pH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 0.05～1.0% neutral proteinase
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance;
Or 2. afterwards river crab is in pH6.0～8.0 with above-mentioned fragmentation, and under 40～55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 0.1～1.5% compound protease
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance.
2. two enzymes are handled
1. with the river crab after the above-mentioned fragmentation in pH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 0.02～0.5% neutral proteinase
5U/g) and 0.02～0.5% papain (enzyme lives 1.3 * 10
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance;
Or 2. with the river crab after the above-mentioned fragmentation in pH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 0.05～1.0% compound protease
5U/g) and 0.05～1.0% trypsase (enzyme lives 1.86 * 10
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance.
Three, remove raw meat
The river crab meat that takes out adopts 0.05～0.2%CaCl
2Soaked 0.5～3 hour with 0.05～0.15%HCl mixed solution.
Four, rinsing
Crab meat after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3～7 times of volumes.
Five, dehydration
Remove moisture with the pressafiner squeezing after the crab meat rinsing, in crab meat, add 0～1.5 times of crab enzymolysis liquid, make to obtain the rotten moisture of crab between 75～85%.
Six, burst in the arena
Beat 0～10 minute with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer; adding 1～3% salt salt then beat 0～10 minute; add 10～20% starch at last; 0.3～0.8% monosodium glutamate; 2～5% white granulated sugars; 0.15～0.3% sodium polyphosphate, 0～0.1% leavening agent seasoning are beaten and were burst 0～30 minute.
Seven, gel forming
With the crab after handling is rotten mix with 0.5～1.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 0.5～2 hour in 30～45 ℃.Heating using microwave is 0.5～2 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 5～25 minutes with UV treatment, adorn box then and pack.
The present invention has following advantage compared to existing technology:
1. product of the present invention is to be raw material with little river crab or river crab leftover pieces, can improve the value of raw material self, increases the resource added value;
2. the utilization of biological enzymolysis technology has improved the trophism of product and functional;
3. adopt and go the raw meat technology, effectively remove the bilgy odour of river crab, improved the local flavor of finished product;
4. the routed technology in the arena after the improvement effectively guarantees the heat endurance of protein, improves Products Quality;
5. the development and use of this gel preferably of glutamine transaminage reinforcing agent not only can improve the hardness of goods, can also improve the toughness of goods;
6. product is nutritious, has kept the natural flavour mountaineous of fresh river crab;
7. product is similar to the river crab size of boiling, and form is life-like;
8. the product processing method is comparatively easy, and technological process is short, and is free from environmental pollution in the production process;
9. this product and overcome a series of problems such as the edible process of river crab is loaded down with trivial details is easier to store and transportation, can better satisfy consumers in general's demand
The specific embodiment
Example 1
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.Adopt 5 gram (0.05%) CaCl
2Soaked 3 hours with 15 gram (0.15%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 7 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 85%.Beat 5 minutes with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer, add the rotten quality 1% salt salt of crab then and beat 10 minutes, add 10% starch at last; 0.8% monosodium glutamate; 2% white granulated sugar, 0.15% sodium polyphosphate, seasoning is beaten and was burst 15 minutes.With the crab after handling is rotten mix with 0.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 2 hours in 30 ℃.Heating using microwave is 0.5 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 5 minutes with UV treatment, adorn box then and pack.
Example 2
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.Adopt 20 gram (0.2%) CaCl
2Soaked 2 hours with 5 gram (0.05%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 5 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 80%.After removing impurity such as little broken shell in the crab slurry with strainer, add rotten quality 3% salt of crab and beat 10 minutes, add 20% starch at last with hammer mixing and kneading machine salt, 0.3% monosodium glutamate, 5% white granulated sugar, 0.3% sodium polyphosphate, 0.1% leavening agent seasoning is beaten and was burst 15 minutes.With the crab after handling is rotten mix with 1.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 0.5 hour in 45 ℃.Heating using microwave is 2 minutes behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 25 minutes with UV treatment, adorn box then and pack.
Example 3
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.Raw material river crab or leftover pieces after the cleaning, add 20 kg of water and squeeze fragmentation.At pH6.0, under 40 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 5 gram (0.05%) neutral proteinases with the river crab after the above-mentioned fragmentation
5U/g) enzymolysis is 3 hours, and is stand-by behind 30 minutes enzymes that go out of 90 ℃ of temperature maintenance afterwards.Adopt 5 gram (0.05%) CaCl
2Soaked 3 hours with 5 gram (0.05%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 75%.Beat 10 minutes with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer, add the rotten weight 1.5% salt salt of crab then and beat 10 minutes, add 15% starch at last; 0.5% monosodium glutamate; 4% white granulated sugar, 0.23% sodium polyphosphate, 0.05% leavening agent seasoning is beaten and was burst 10 minutes.With the crab after handling is rotten mix with 1.0% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 1 hour in 40 ℃.Heating using microwave is 1 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 15 minutes with UV treatment, adorn box then and pack.
Example 4
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, squeeze fragmentation.At pH8.0, under 55 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 100 gram (1.0%) neutral proteinases with the river crab after the above-mentioned fragmentation
5U/g) enzymolysis is 1 hour, and is stand-by behind 10 minutes enzymes that go out of 100 ℃ of temperature maintenance afterwards.Adopt crab meat and restrain (0.2%) CaCl with 20
2Soaked 0.5 hour with 15 gram (0.15%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 7 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 80%.Beat 5 minutes with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer, add rotten quality 1.5% salt of crab then, 18% starch, 0.6% monosodium glutamate, 4% white granulated sugar, 0.25% sodium polyphosphate, 0.05% leavening agent seasoning is beaten and was burst 30 minutes.With the crab after handling is rotten mix with 1.0% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 1.5 hours in 40 ℃.Heating using microwave is 1 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 10 minutes with UV treatment, adorn box then and pack.
Example 5
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, squeeze fragmentation.At pH6.0, under 40 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 150 gram (1.5%) compound proteases with above-mentioned broken back river crab
5U/g) enzymolysis is 1 hour, afterwards in 30 minutes enzymes that go out of 90 ℃ of temperature maintenance.Obtain crab meat and restrain (0.1%) CaCl with 10
2Soaked 2.5 hours with 10 gram (0.1%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 5 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 82%.After removing impurity such as little broken shell in the crab slurry with strainer, add rotten quality 2.5% salt of crab, 16% starch, 0.6% monosodium glutamate, 4.5% white granulated sugar, 0.25% sodium polyphosphate, 0.05% leavening agent are beaten with the seasoning of hammer mixing and kneading machine and were burst 30 minutes.With the crab after handling is rotten mix with 0.8% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 2 hours in 45 ℃.Heating using microwave is 1.5 minutes behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 10 minutes with UV treatment, adorn box then and pack.
Example 6
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, add 20 kg of water and squeeze fragmentation.At pH8.0, under 55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 10 gram (0.1%) compound proteases with above-mentioned broken back river crab
5U/g) enzymolysis is 3 hours, afterwards in 10 minutes enzymes that go out of 100 ℃ of temperature maintenance.Obtain crab meat and restrain (0.15%) CaCl with 15
2Soaked 2 hours with 10 gram (0.1%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 6 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 78%.Beat 10 minutes with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer, add the rotten quality 3% salt salt of crab then and beat 10 minutes, add 20% starch at last; 0.8% monosodium glutamate; 2% white granulated sugar, 0.3% sodium polyphosphate, 0.1% leavening agent seasoning is beaten and was burst 30 minutes.With the crab after handling is rotten mix with 1.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 2 hours in 45 ℃.Heating using microwave is 1 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 10 minutes with UV treatment, adorn box then and pack.
Example 7
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, squeeze fragmentation.At pH6.0, under 55 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 2 gram (0.02%) neutral proteinases with the river crab after the above-mentioned fragmentation
5U/g) and 50 gram (0.5%) papains (enzymes live 1.3 * 10
5U/g) enzymolysis is 1 hour, and is stand-by behind 30 minutes enzymes that go out of 90 ℃ of temperature maintenance afterwards.Obtain crab meat and restrain (0.05%) CaCl with 5
2Soaked 3 hours with 15 gram (0.15%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 7 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 85%.Beat 5 minutes with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer, add the rotten quality 1% salt salt of crab then and beat 10 minutes, add 10% starch at last; 0.8% monosodium glutamate; 2% white granulated sugar, 0.15% sodium polyphosphate, seasoning is beaten and was burst 15 minutes.With the crab after handling is rotten mix with 0.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 2 hours in 30 ℃.Heating using microwave is 0.5 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 5 minutes with UV treatment, adorn box then and pack.
Example 8
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, add 20 kg of water and squeeze fragmentation.At pH8.0, under 40 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 50 gram (0.5%) neutral proteinases with the river crab after the above-mentioned fragmentation
5U/g) and 2 gram (0.02%) papains (enzymes live 1.3 * 10
5U/g) enzymolysis is 3 hours, and is stand-by behind 10 minutes enzymes that go out of 100 ℃ of temperature maintenance afterwards.Obtain crab meat and restrain (0.2%) CaCl with 20
2Soaked 2 hours with 5 gram (0.05%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 5 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 80%.After removing impurity such as little broken shell in the crab slurry with strainer, add rotten quality 3% salt of crab and beat 10 minutes, add 20% starch at last with hammer mixing and kneading machine salt, 0.3% monosodium glutamate, 5% white granulated sugar, 0.3% sodium polyphosphate, 0.1% leavening agent seasoning is beaten and was burst 15 minutes.With the crab after handling is rotten mix with 1.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 0.5 hour in 45 ℃.Heating using microwave is 2 minutes behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 25 minutes with UV treatment, adorn box then and pack.
Example 9
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, add 20 kg of water and squeeze fragmentation.At pH6.0, under 40 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 100 gram (1.0%) compound proteases with the river crab after the above-mentioned fragmentation
5U/g) and 5 gram (0.05%) trypsase (enzymes live 1.86 * 10
5U/g) enzymolysis is 3 hours, and is stand-by behind 10 minutes enzymes that go out of 100 ℃ of temperature maintenance afterwards.Obtain crab meat and restrain (0.05%) CaCl with 5
2Soaked 3 hours with 15 gram (0.15%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 7 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 85%.Beat 5 minutes with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer, add the rotten quality 1% salt salt of crab then and beat 10 minutes, add 10% starch at last; 0.8% monosodium glutamate; 2% white granulated sugar, 0.15% sodium polyphosphate, seasoning is beaten and was burst 15 minutes.With the crab after handling is rotten mix with 0.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 2 hours in 30 ℃.Heating using microwave is 0.5 minute behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 5 minutes with UV treatment, adorn box then and pack.
Example 10
Clean raw material crab body or leftover pieces, dissect, remove crab oil, remove crab oil, remove the crab shell, adopt 10 kilograms of meat, should control water temperature during cleaning and be lower than 10 ℃ to avoid protein denaturation with the employing device.10 kilograms of raw material river crab or leftover pieces after the cleaning, squeeze fragmentation.At pH8.0, under 55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 5 gram (0.05%) compound proteases with the river crab after the above-mentioned fragmentation
5U/g) and 100 gram (1.0%) trypsase (enzymes live 1.86 * 10
5U/g) enzymolysis is 1 hour, and is stand-by behind 10 minutes enzymes that go out of 90 ℃ of temperature maintenance afterwards.Obtain crab meat and restrain (0.2%) CaCl with 20
2Soaked 2 hours with 5 gram (0.05%) HCl mixed solutions.Crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 5 times of volumes.Remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab about 80%.After removing impurity such as little broken shell in the crab slurry with strainer, add rotten quality-3% salt of crab and beat 10 minutes, add 20% starch at last with hammer mixing and kneading machine salt, 0.3% monosodium glutamate, 5% white granulated sugar, 0.3% sodium polyphosphate, 0.1% leavening agent seasoning is beaten and was burst 15 minutes.With the crab after handling is rotten mix with 1.5% glutamine transaminage after, the mould that injects special crab shape carried out enzyme reaction 0.5 hour in 45 ℃.Heating using microwave is 2 minutes behind the enzymolysis, the emulation river crab crab shell position of moulding is carried out painted, be cooled to room temperature through the cooling air after purifying after, carried out surface disinfection in 25 minutes with UV treatment, adorn box then and pack.
Claims (5)
1, a kind of river crab bionic foods and preparation method thereof is characterized in that:
1. raw material is handled: with river crab or river crab leftover pieces is raw material, adopts meat with adopting the meat device,
2. remove raw meat: adopt 0.05～0.2%CaCl
2Soaked 0.5～3 hour with 0.05～0.15%HCl mixed solution,
3. rinsing: the crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3～7 times of volumes,
4. dehydration: remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab between 75～85%,
5. beat to burst: beat 0～10 minute with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer; adding 1～3% salt salt then beat 0～10 minute; add 10～20% starch at last; 0.3～0.8% monosodium glutamate; 2～5% white granulated sugars; 0.15～0.3% sodium polyphosphate, 0～0.1% leavening agent seasoning are beaten and were burst 0～30 minute
6. after the crab gruel after will handling mixes with 0.5～1.5% glutamine transaminage, the mould that injects special crab shape carried out enzyme reaction 0.5～2 hour in 30～45 ℃, heating using microwave is 0.5～2 minute behind the enzymolysis, emulation river crab crab shell position to moulding is carried out painted, after cooling air after process purifies is cooled to room temperature, carry out surface disinfection in 5～25 minutes with UV treatment, adorn the box packing then.
2, a kind of river crab bionic foods and preparation method thereof is characterized in that:
1. raw material is handled: with river crab or river crab leftover pieces is raw material, adopts meat with adopting the meat device,
2. raw material river crab or leftover pieces after the cleaning, add 0～2 times of water and squeeze fragmentation,
3. with the river crab after the above-mentioned fragmentation in pH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 0.05～1.0% neutral proteinase
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance,
4. remove raw meat: the river crab meat of taking-up adopts 0.05～0.2%CaCl
2Soaked 0.5～3 hour with 0.05～0.15%HCl mixed solution,
5. rinsing: the crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3～7 times of volumes,
6. dehydration: remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab between 75～85%,
7. beat to burst: beat 0～10 minute with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer; adding 1～3% salt salt then beat 0～10 minute; add 10～20% starch at last; 0.3～0.8% monosodium glutamate; 2～5% white granulated sugars; 0.15～0.3% sodium polyphosphate, 0～0.1% leavening agent seasoning are beaten and were burst 0～30 minute
8. after the crab gruel after will handling mixes with 0.5～1.5% glutamine transaminage, the mould that injects special crab shape carried out enzyme reaction 0.5～2 hour in 30～45 ℃, heating using microwave is 0.5～2 minute behind the enzymolysis, emulation river crab crab shell position to moulding is carried out painted, after cooling air after process purifies is cooled to room temperature, carry out surface disinfection in 5～25 minutes with UV treatment, adorn the box packing then.
3, a kind of river crab bionic foods and preparation method thereof is characterized in that:
1. raw material is handled: with river crab or river crab leftover pieces is raw material, adopts meat with adopting the meat device,
2. raw material river crab or leftover pieces after the cleaning, add 0～2 times of water and squeeze fragmentation,
3. afterwards river crab is in pH6.0～8.0 with above-mentioned fragmentation, and under 40～55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 0.1～1.5% compound protease
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance,
4. remove raw meat: the river crab meat of taking-up adopts 0.05～0.2%CaCl
2Soaked 0.5～3 hour with 0.05～0.15%HCl mixed solution,
5. rinsing: the crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3～7 times of volumes,
6. dehydration: remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab between 75～85%,
7. beat to burst: beat 0～10 minute with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer; adding 1～3% salt salt then beat 0～10 minute; add 10～20% starch at last; 0.3～0.8% monosodium glutamate; 2～5% white granulated sugars; 0.15～0.3% sodium polyphosphate, 0～0.1% leavening agent seasoning are beaten and were burst 0～30 minute
8. after the crab gruel after will handling mixes with 0.5～1.5% glutamine transaminage, the mould that injects special crab shape carried out enzyme reaction 0.5～2 hour in 30～45 ℃, heating using microwave is 0.5～2 minute behind the enzymolysis, emulation river crab crab shell position to moulding is carried out painted, after cooling air after process purifies is cooled to room temperature, carry out surface disinfection in 5～25 minutes with UV treatment, adorn the box packing then.
4, a kind of river crab bionic foods and preparation method thereof is characterized in that:
1. raw material is handled: with river crab or river crab leftover pieces is raw material, adopts meat with adopting the meat device,
2. raw material river crab or leftover pieces after the cleaning, add 0～2 times of water and squeeze fragmentation,
3. with the river crab after the above-mentioned fragmentation in pH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.23 * 10 to add 0.02～0.5% neutral proteinase
5U/g) and 0.02～0.5% papain (enzyme lives 1.3 * 10
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance,
4. remove raw meat: the river crab meat of taking-up adopts 0.05～0.2%CaCl
2Soaked 0.5～3 hour with 0.05～0.15%HCl mixed solution,
5. rinsing: the crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3～7 times of volumes,
6. dehydration: remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab between 75～85%,
7. beat to burst: beat 0～10 minute with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer; adding 1～3% salt salt then beat 0～10 minute; add 10～20% starch at last; 0.3～0.8% monosodium glutamate; 2～5% white granulated sugars; 0.15～0.3% sodium polyphosphate, 0～0.1% leavening agent seasoning are beaten and were burst 0～30 minute
8. after the crab gruel after will handling mixes with 0.5～1.5% glutamine transaminage, the mould that injects special crab shape carried out enzyme reaction 0.5～2 hour in 30～45 ℃, heating using microwave is 0.5～2 minute behind the enzymolysis, emulation river crab crab shell position to moulding is carried out painted, after cooling air after process purifies is cooled to room temperature, carry out surface disinfection in 5～25 minutes with UV treatment, adorn the box packing then.
5, a kind of river crab bionic foods and preparation method thereof is characterized in that:
1. raw material is handled: with river crab or river crab leftover pieces is raw material, adopts meat with adopting the meat device,
2. raw material river crab or leftover pieces after the cleaning, add 0～2 times of water and squeeze fragmentation,
3. with the river crab after the above-mentioned fragmentation in pH6.0～8.0, under 40～55 ℃ of conditions of temperature, (enzyme lives 1.11 * 10 to add 0.05～1.0% compound protease
5U/g) and 0.05～1.0% trypsase (enzyme lives 1.86 * 10
5U/g) enzymolysis is 1～3 hour, afterwards in 10～30 minutes enzymes that go out of 90～100 ℃ of temperature maintenance,
4. remove raw meat: the river crab meat of taking-up adopts 0.05～0.2%CaCl
2Soaked 0.5～3 hour with 0.05～0.15%HCl mixed solution,
5. rinsing: the crab slurry after going the raw meat processing is removed wherein water soluble protein, pigment, smell and fat constituent with the frozen water rinsing twice of 3～7 times of volumes,
6. dehydration: remove moisture with the pressafiner squeezing after the rinsing of crab slurry, make the rotten moisture of crab between 75～85%,
7. beat to burst: beat 0～10 minute with the hammer mixing and kneading machine is empty after removing impurity such as little broken shell in the crab slurry with strainer; adding 1～3% salt salt then beat 0～10 minute; add 10～20% starch at last; 0.3～0.8% monosodium glutamate; 2～5% white granulated sugars; 0.15～0.3% sodium polyphosphate, 0～0.1% leavening agent seasoning are beaten and were burst 0～30 minute
8. after the crab gruel after will handling mixes with 0.5～1.5% glutamine transaminage, the mould that injects special crab shape carried out enzyme reaction 0.5～2 hour in 30～45 ℃, heating using microwave is 0.5～2 minute behind the enzymolysis, emulation river crab crab shell position to moulding is carried out painted, after cooling air after process purifies is cooled to room temperature, carry out surface disinfection in 5～25 minutes with UV treatment, adorn the box packing then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100204448A CN1305411C (en) | 2004-04-20 | 2004-04-20 | River crab bionic food and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100204448A CN1305411C (en) | 2004-04-20 | 2004-04-20 | River crab bionic food and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1561843A true CN1561843A (en) | 2005-01-12 |
| CN1305411C CN1305411C (en) | 2007-03-21 |
Family
ID=34479697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100204448A Expired - Lifetime CN1305411C (en) | 2004-04-20 | 2004-04-20 | River crab bionic food and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1305411C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100387156C (en) * | 2006-06-28 | 2008-05-14 | 河北玉兰香保定会馆饮食有限公司 | A method for preparing crab cream and crab meat simulated food |
| CN103005520A (en) * | 2013-01-06 | 2013-04-03 | 浙江大学 | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme |
| CN103156212A (en) * | 2011-12-09 | 2013-06-19 | 福建安井食品股份有限公司 | Microwave processing method for rapidly shaping surimi products |
| CN104855479A (en) * | 2015-05-13 | 2015-08-26 | 浙江工业大学 | Recombinant fish cookie and processing method therefor |
| CN110050967A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product producing process |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032898C (en) * | 1992-08-05 | 1996-10-02 | 谭攸栋 | Method for preparing artificial sea cucumbers |
| CN1123629A (en) * | 1994-11-21 | 1996-06-05 | 辽宁省东郭苇场河蟹开发公司 | Preparation of fresh crab juice |
| CN1093387C (en) * | 1999-03-12 | 2002-10-30 | 韩文峰 | Simulant prawn and production method thereof |
| CN1121155C (en) * | 2000-05-23 | 2003-09-17 | 杨滨 | Crab sausage and its making process |
| CN1164204C (en) * | 2001-07-23 | 2004-09-01 | 杭州商学院 | Method of making imitation peeled shrimp with shrimp meat |
-
2004
- 2004-04-20 CN CNB2004100204448A patent/CN1305411C/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100387156C (en) * | 2006-06-28 | 2008-05-14 | 河北玉兰香保定会馆饮食有限公司 | A method for preparing crab cream and crab meat simulated food |
| CN103156212A (en) * | 2011-12-09 | 2013-06-19 | 福建安井食品股份有限公司 | Microwave processing method for rapidly shaping surimi products |
| CN103005520A (en) * | 2013-01-06 | 2013-04-03 | 浙江大学 | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme |
| CN103005520B (en) * | 2013-01-06 | 2014-10-29 | 浙江大学 | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme |
| CN104855479A (en) * | 2015-05-13 | 2015-08-26 | 浙江工业大学 | Recombinant fish cookie and processing method therefor |
| CN104855479B (en) * | 2015-05-13 | 2018-11-02 | 浙江工业大学 | A kind of recombined fish muscle biscuit and its processing method |
| CN110050967A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product producing process |
| CN110050967B (en) * | 2019-03-29 | 2022-04-19 | 浙江省海洋水产研究所 | Production process of fine-spot round-toe crab meat recombined product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1305411C (en) | 2007-03-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101991145B (en) | Fish cake and preparation method thereof | |
| CN101700108B (en) | Vegetable low-salt preserving method | |
| CN101744317A (en) | High-yield low-pollution preparation method for minced fish products | |
| US20210000136A1 (en) | Process to improve enzyme hydrolysis and resultant protein flavor and bio-activity of fish offcuts | |
| CN101142973A (en) | Method for eliminating groundy of fresh water fish meat | |
| CN1232173C (en) | Fish flour and production method thereof | |
| CN101904518B (en) | Fermented microwave puffing minced fillet leisure food and production method thereof | |
| CN1931016A (en) | Shrimp extract and its making process | |
| CN1305411C (en) | River crab bionic food and its preparing method | |
| CN1038556C (en) | Process for preparing seaweed, protein and vegetable mixed food series | |
| CN104382098B (en) | Method for improving gel strength of minced fish product by adding silkworm chrysalis and silkworm chrysalis containing minced fish product processed through method | |
| CN1389151A (en) | Technological process of producing seasoning with sea food leftover | |
| CN110183539A (en) | A kind of method of corn soaking new process preparation food-grade corn starch | |
| CN1258989C (en) | Method for producing Sushi rice | |
| WO1987000733A1 (en) | Process for producing fish meat material | |
| CN105661226A (en) | Crab meat antioxidant peptide liquid and crab meat protein-peptide mixed drink | |
| CN101129161A (en) | Method for preparing enzymolysis protein and shrimp shell powder for feed by using waste shrimp head | |
| CN1334040A (en) | Sea cucumber series products and production method thereof | |
| CN102823889A (en) | Fish ball preparation method capable of increasing gelatin performance of finished product | |
| CN1073831C (en) | Four-angle clam flavour and production thereof | |
| CN102132904A (en) | Fish rolls and manufacturing method thereof | |
| CN102160594B (en) | Corbicula fluminea protein powder and preparation method thereof | |
| CN111067082A (en) | Frozen minced fillet quality improver and preparation method thereof | |
| CN1586289A (en) | Method for producing chicken bouillon seasoning containing meat and fish materials and its prdouct | |
| CN1051444C (en) | Method for prodacing nutrient protain powder by using clam as raw material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: DALIAN POLYTECHNIC UNIVERSITY Free format text: FORMER NAME: DALIAN LIGHT INDUSTRY COLLEGE |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 116034 Ganjingzi Light Industry Zone, Liaoning, No. 1, No. Patentee after: DALIAN POLYTECHNIC University Address before: 116034 Ganjingzi Light Industry Zone, Liaoning, No. 1, No. Patentee before: Dalian Polytechnic University |
|
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20070321 |