CN1843193A - Method for preparing crab seasoning using meat residue of crab processing - Google Patents
Method for preparing crab seasoning using meat residue of crab processing Download PDFInfo
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- CN1843193A CN1843193A CNA2006100354092A CN200610035409A CN1843193A CN 1843193 A CN1843193 A CN 1843193A CN A2006100354092 A CNA2006100354092 A CN A2006100354092A CN 200610035409 A CN200610035409 A CN 200610035409A CN 1843193 A CN1843193 A CN 1843193A
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- crab
- seasoning
- processing fent
- residual meat
- filtrate
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Abstract
The invention provides a process for preparing crab essence flavoring, which comprises steaming leftover bits and pieces of crab meat processing, cooling down and disintegrating, charging water, adjusting pH to 4.5-6.0, charging proteinase, stirring for enzymolysis, adjusting pH to 5.0-6.5, charging proteinase, stirring for enzymolysis, heating, filtering the residue, and allocating the filter liquor.
Description
Technical field
The present invention relates to the aquatic biological processing technique field, be meant that specifically residual meat in a kind of crab processing fent prepares the method for crab seasoning.
Background technology
Ocean crustacean resource is very abundant.According to FAO fishery portion of the World Food Programme statistics, world ocean crustacean total output reached 510.7 ten thousand tons in 1996, and wherein the crab class accounts for 23.88% of total output.Crab also can produce many leftover bits and pieces after processing, as crab pin, crab shell on the back etc.Contain crab meat 12.97% in the crab processing fent, crab shell 87.03%.Residual meat in the crab leftover bits and pieces wherein contains protein 18.66%, fat 2.7%, moisture 78.34% based on the meat of shank.Now, crab processing producer generally will make feed or fertilizer behind the above-mentioned leftover bits and pieces natural air drying, and a part transports chitin factory to and produces chitin.The factory of production chitin is first infusion to the preliminary treatment of above-mentioned raw materials (leftover bits and pieces), and spontaneous fermentation again is to remove residual meat.The method not only wastes time and energy, pollutes big and the smell is awful, therefore removes meat technology and is badly in need of improvement.If do not recycle, can cause the significant wastage of protein resource for these residual meat on the one hand, also can pollute on the other hand environment.
Remove the residual meat in the crab processing fent, physics method, microbial method and enzyme process are arranged.The physics method is generally mechanical expression method or WATER-WASHING METHOD.The advantage of these two kinds of methods is that speed is fast, and cost is lower, but generally is difficult to the residual meat in the crab shell is eliminated, and can't reach except that the meat effect the raw material that is not broken.Microbial method and enzyme process then are to utilize microorganism and protease with the proteolysis in the crab meat, and then remove.Though two kinds of methods are the same in itself, and difference is arranged again each other.Microbial method is to utilize the various enzymes of microorganisms with the crab meat protein degradation.The advantage of this method also is that cost is lower, but long action time, can produce stench during natural degradation, contaminated environment, and because the not protease just that plays a role during microbial degradation, thereby the hydrolysate complexity, the quality instability, be difficult to control, the protein liquid after the hydrolysis is difficult to reclaim, and increases the difficulty of environment protection treating.Enzyme process then can directly utilize proteasome degradation protein, has the processing time weak point, mild condition, and non-environmental-pollution, the hydrolysis afterproduct can directly be processed into food, and can select the kind and the different hydrolysising condition of enzyme by product requirement for use, with the control hydrolysate.
Summary of the invention
Purpose of the present invention is exactly in order to solve above-mentioned the deficiencies in the prior art part, provides residual meat in a kind of crab processing fent to prepare the method for crab seasoning.This method adopts energy-conservation, efficient, environment amenable protease hydrolyzed technology, and preparation crab seasoning is realized the comprehensive utilization of crab processing waste resource, improves its using value.
Purpose of the present invention is achieved through the following technical solutions: residual meat prepares the method for crab seasoning in described a kind of crab processing fent, comprises the steps and process conditions:
The first step will cook with the crab processing fent of meat, smashes after the cooling, and meter is got 100 parts by weight, add 200～400 parts of water, regulating the pH value is 4.5～6.0,50～65 ℃ of temperature, the unit of activity of pressing enzyme adds protease 3 00000U～600000U, stirs enzymolysis 1.5～3 hours;
Second step joint pH value is 5.0～6.5,45～60 ℃ of temperature, and the unit of activity of pressing enzyme adds protease 3 00000U～600000U, stirs enzymolysis 1.5～3 hours;
The 3rd step was heated the enzyme that goes out, and crossed the elimination residue, and filtrate is made the fragrant baste of crab after allotment.
In order to realize the present invention better, described crab processing fent comprises crab shell on the back and crab bound feet; Described crab processing fent steams 30～40 minutes to ripe in steam bath, the residual meat of smashing after the cooling to the crab processing fent all exposes; Filtrate in described the 3rd step is made the fragrant baste of transparent crab after adding 1.5～5% salt, 0.5～3% sucrose, 0.05～1% monosodium glutamate allotment by mass percentage; Filtrate in described the 3rd step concentrates the back allotment, makes paste crab seasoning; Filtrate in described the 3rd step is concentrated into 1/2～1/3 of original volume through cryogenic vacuum, makes the paste flavoring after thickener (comprising carboxymethyl cellulose, xanthans or the cornstarch) allotment through adding 1～5% salt, 0.5～4.5% sucrose, 0.05～0.1% monosodium glutamate and 0.01～0.06% by mass percentage; Be dried to powdery after filtrate in described the 3rd step concentrates, make the fragrant toppings of crab after composite; Filtrate in described the 3rd step is concentrated into 1/5～1/4 of original volume, and the spray-dried one-tenth powder of concentrate is made the fragrant toppings of crab with the salt of mass percent 0.5～4%, 0.3～4% sucrose, 0.05～0.1% monosodium glutamate after composite; Protease in the described first step comprises papain, subtilopeptidase A, pepsin or Neutrase protease; Protease in described second step comprises composite flavor protease or Protamax compound protease.
The present invention compared with prior art has following advantage and beneficial effect:
1, the present invention mainly is with the higher papain enzymolysis crab shell on the back of enzymolysis efficiency, the residual meat in the crab bound feet, realize separating fully of shell and residual meat, improve the local flavor of enzymolysis liquid in conjunction with composite flavor protease, hydrolyzate filters after cryogenic vacuum concentrates, the fragrant baste of crab unique, that bright fragrant breeze flavor is strong is made in allotment and seasoning paste, powder, realizes the high-valued comprehensive utilization of residual meat in the crab processing fent.
2, the present invention has realized that protein resource all recycles, and is rich in free amino acid in the product of preparation, and amino acid nitrogen content reaches 0.9g/100ml (aqueous) and 2g/100g (paste), and the rate of recovery of protein and flavor substance reaches more than 98%.
3, contain rich in amino acid, peptide in the product of the present invention's preparation, the crab aromatic flavour, delicate flavour is obvious, and salty perfume (or spice) is good to eat, can be used as a kind of new-type seafood condiment and is applied in the diet.
4, preparation technology of the present invention is environmentally friendly, mild condition, efficient height.
The specific embodiment
Below in conjunction with embodiment, the present invention is done detailed description further, but embodiments of the present invention are not limited thereto.
Embodiment one
The first step will be steamed 30 minutes to ripe with the crab shell on the back and the crab bound feet of meat in steam bath, cooling, smash to residual meat and expose fully, meter is got 100 parts by weight, add 250 parts of water, regulating the pH value is 5.0,65 ℃ of temperature, the unit of activity of pressing enzyme adds papain 400000U, stirs enzymolysis 2 hours;
Second step joint pH value is 6.0,50 ℃ of temperature, and the unit of activity of pressing enzyme adds composite flavor protease 400000U, stirs enzymolysis 2 hours;
The enzyme that goes out is boiled in the 3rd step heating, removes residue through plate-frame filtering, and filtrate is made the fragrant baste of transparent crab after adding 3.3% salt, 1% sucrose, 0.17% monosodium glutamate allotment by mass percentage.
Also filtrate can be concentrated into 1/2 of original volume through cryogenic vacuum, be deployed into paste crab seasoning behind the carboxymethyl cellulose through adding 2% salt, 2% sucrose, 0.05% monosodium glutamate and 0.02% by mass percentage; Also filtrate can be concentrated into 1/5 of original volume, the spray-dried one-tenth powder of concentrate is made the fragrant toppings of crab with the salt of mass percent 1.6%, 3% sucrose, 0.08% monosodium glutamate after composite.Residue can be in order to carry out the preparation of chitin and shitosan.
Be rich in free amino acid in the product by above-mentioned technology preparation, amino acid nitrogen content reaches 0.9g/100ml (aqueous) and 2g/100g (paste), and the rate of recovery of protein and flavor substance reaches more than 98%.
Embodiment two
The first step will be steamed 40 minutes to ripe with the crab shell on the back and the crab bound feet of meat in steam bath, cooling, smash to residual meat and expose fully, meter is got 100 parts by weight, add 200 parts of water, regulating the pH value is 6.0,60 ℃ of temperature, the unit of activity of pressing enzyme adds subtilopeptidase A 300000U, stirs enzymolysis 3 hours;
Second step joint pH value is 5.0,60 ℃ of temperature, and the unit of activity of pressing enzyme adds composite flavor protease 3 00000U, stirs enzymolysis 3 hours;
The enzyme that goes out is boiled in the 3rd step heating, and through the centrifuge branch residue of leaving away, filtrate is made the fragrant baste of transparent crab after adding 1.5% salt, 0.5% sucrose, 0.08% monosodium glutamate allotment by mass percentage.
Also filtrate can be concentrated into 1/3 of original volume, be deployed into paste crab seasoning behind the carboxymethyl cellulose through adding 1% salt, 0.5% sucrose, 0.05% monosodium glutamate and 0.01% by mass percentage; Also filtrate can be concentrated into 1/5 of original volume, the spray-dried one-tenth powder of concentrate is made the fragrant toppings of crab with the salt of mass percent 0.5%, 0.3% sucrose, 0.05% monosodium glutamate after composite.Residue can be in order to carry out the preparation of chitin and shitosan.
Embodiment three
The first step will be steamed 40 minutes to ripe with the crab shell on the back and the crab bound feet of meat in steam bath, cooling, smash to residual meat and expose fully, meter is got 100 parts by weight, add 400 parts of water, regulating the pH value is 4.5,50 ℃ of temperature, the unit of activity of pressing enzyme adds pepsin 600000U, stirs enzymolysis 1.5 hours;
Second step joint pH value is 6.5,45 ℃ of temperature, and the unit of activity of pressing enzyme adds Protamax compound protease 600000U, stirs enzymolysis 1.5 hours;
The enzyme that goes out is boiled in the 3rd step heating, removes residue through plate-frame filtering, and filtrate is made the fragrant baste of transparent crab after adding 5% salt, 3% sucrose, 0.05% monosodium glutamate allotment by mass percentage.
Also filtrate can be concentrated into 1/3 of original volume, be deployed into paste crab seasoning behind the cornstarch through adding 3% salt, 2.5% sucrose, 0.1% monosodium glutamate and 0.03% by mass percentage; Also filtrate can be concentrated into 1/4 of original volume, the spray-dried one-tenth powder of concentrate is made the fragrant toppings of crab with the salt of mass percent 4%, 4% sucrose, 0.1% monosodium glutamate after composite.Residue can be in order to carry out the preparation of chitin and shitosan.
Embodiment four
The first step will be steamed 30 minutes to ripe with the crab shell on the back and the crab bound feet of meat in steam bath, cooling, smash to residual meat and expose fully, meter is got 100 parts by weight, add 300 parts of water, regulating the pH value is 5.5,55 ℃ of temperature, the unit of activity of pressing enzyme adds Neutrase protease 500000U, stirs enzymolysis 2.5 hours;
Second step joint pH value is 5.5,55 ℃ of temperature, and the unit of activity of pressing enzyme adds composite flavor protease 500000U, stirs enzymolysis 2.5 hours;
The enzyme that goes out is boiled in the 3rd step heating, removes residue through plate-frame filtering, and filtrate is made the fragrant baste of transparent crab after adding 2.5% salt, 2% sucrose, 1% monosodium glutamate allotment by mass percentage.
Also filtrate can be concentrated into 2/5 of original volume, be deployed into paste crab seasoning behind the xanthans through adding 5% salt, 4.5% sucrose, 0.08% monosodium glutamate and 0.06% by mass percentage; Also filtrate can be concentrated into 1/5 of original volume, the spray-dried one-tenth powder of concentrate is made the fragrant toppings of crab with the salt of mass percent 2.5%, 2.5% sucrose, 0.06% monosodium glutamate after composite.Residue can be in order to carry out the preparation of chitin and shitosan.
As mentioned above, can realize the present invention preferably.
Claims (10)
1, residual meat prepares the method for crab seasoning in a kind of crab processing fent, it is characterized in that, comprises the steps and process conditions:
The first step will cook with the crab processing fent of meat, smashes after the cooling, and meter is got 100 parts by weight, add 200～400 parts of water, regulating the pH value is 4.5～6.0,50～65 ℃ of temperature, the unit of activity of pressing enzyme adds protease 3 00000U～600000U, stirs enzymolysis 1.5～3 hours;
Second step joint pH value is 5.0～6.5,45～60 ℃ of temperature, and the unit of activity of pressing enzyme adds protease 3 00000U～600000U, stirs enzymolysis 1.5～3 hours;
The 3rd step was heated the enzyme that goes out, and crossed the elimination residue, and filtrate is made the fragrant baste of crab after allotment.
2, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that described crab processing fent comprises crab shell on the back and crab bound feet.
3, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that, the crab processing fent steams 30～40 minutes to ripe in the described first step in steam bath, and the residual meat of smashing after the cooling to the crab processing fent all exposes.
4, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that the filtrate in described the 3rd step is made the fragrant baste of transparent crab after adding 1.5～5% salt, 0.5～3% sucrose, 0.05～1% monosodium glutamate allotment by mass percentage.
5, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that, the filtrate in described the 3rd step concentrates the back allotment, makes paste crab seasoning.
6, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 5, it is characterized in that, filtrate in described the 3rd step is concentrated into 1/2～1/3 of original volume through cryogenic vacuum, makes the paste flavoring after the thickener allotment through adding 1～5% salt, 0.5～4.5% sucrose, 0.05～0.1% monosodium glutamate and 0.01～0.06% by mass percentage; Described thickener comprises carboxymethyl cellulose, xanthans or cornstarch.
7, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that, is dried to powdery after the filtrate in described the 3rd step concentrates, and makes the fragrant toppings of crab after composite.
8, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 7, it is characterized in that, filtrate in described the 3rd step is concentrated into 1/5～1/4 of original volume, the spray-dried one-tenth powder of concentrate is made the fragrant toppings of crab with the salt of mass percent 0.5～4%, 0.3～4% sucrose, 0.05～0.1% monosodium glutamate after composite.
9, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that the protease in the described first step comprises papain, subtilopeptidase A, pepsin or Neutrase protease.
10, residual meat prepares the method for crab seasoning in a kind of crab processing fent according to claim 1, it is characterized in that, the protease in described second step comprises composite flavor protease or Protamax compound protease.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100354092A CN100426987C (en) | 2006-05-10 | 2006-05-10 | Method for preparing crab seasoning using meat residue of crab processing |
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| CNB2006100354092A CN100426987C (en) | 2006-05-10 | 2006-05-10 | Method for preparing crab seasoning using meat residue of crab processing |
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| CN1843193A true CN1843193A (en) | 2006-10-11 |
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| CN101715933A (en) * | 2009-12-31 | 2010-06-02 | 刘媛 | Condiment |
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102696857A (en) * | 2012-04-18 | 2012-10-03 | 马长庆 | Enzymolysis product of corn protein, and preparation method and application thereof |
| CN102925524A (en) * | 2012-11-16 | 2013-02-13 | 广州优锐生物科技有限公司 | Seafood leftover oligopeptide and preparation method thereof |
| CN102934783A (en) * | 2011-08-16 | 2013-02-20 | 东港市慧海海洋生物科技开发有限公司 | Seafood seasoning paste and preparation method thereof |
| CN103284117A (en) * | 2013-06-05 | 2013-09-11 | 浙江味海食品配料有限公司 | Making method of crab spawn refined cream |
| CN103393056A (en) * | 2013-07-30 | 2013-11-20 | 安记食品股份有限公司 | Compound type crab taste seasoning powder |
| CN103564543A (en) * | 2013-11-20 | 2014-02-12 | 上海海洋大学 | Crab meat flavor condiment and preparation method thereof |
| CN103783477A (en) * | 2014-01-24 | 2014-05-14 | 上海海洋大学 | Method for preparing seasoner by use of Eriocheir sinensis |
| CN104222971A (en) * | 2014-09-26 | 2014-12-24 | 徐学林 | Fresh crab powder seasoning and preparing method thereof |
| CN105533628A (en) * | 2015-12-25 | 2016-05-04 | 杨泽科 | Crab flavored seasoning |
| CN106360623A (en) * | 2016-11-19 | 2017-02-01 | 朱莉 | Comprehensive aquatic product leftover utilization method |
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| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
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| CN101715933A (en) * | 2009-12-31 | 2010-06-02 | 刘媛 | Condiment |
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102934783A (en) * | 2011-08-16 | 2013-02-20 | 东港市慧海海洋生物科技开发有限公司 | Seafood seasoning paste and preparation method thereof |
| CN102696857A (en) * | 2012-04-18 | 2012-10-03 | 马长庆 | Enzymolysis product of corn protein, and preparation method and application thereof |
| CN102925524A (en) * | 2012-11-16 | 2013-02-13 | 广州优锐生物科技有限公司 | Seafood leftover oligopeptide and preparation method thereof |
| CN103284117A (en) * | 2013-06-05 | 2013-09-11 | 浙江味海食品配料有限公司 | Making method of crab spawn refined cream |
| CN103393056A (en) * | 2013-07-30 | 2013-11-20 | 安记食品股份有限公司 | Compound type crab taste seasoning powder |
| CN103564543A (en) * | 2013-11-20 | 2014-02-12 | 上海海洋大学 | Crab meat flavor condiment and preparation method thereof |
| CN103564543B (en) * | 2013-11-20 | 2015-10-14 | 上海海洋大学 | A kind of crab meat flavor condiment and preparation method thereof |
| CN103783477A (en) * | 2014-01-24 | 2014-05-14 | 上海海洋大学 | Method for preparing seasoner by use of Eriocheir sinensis |
| CN104222971A (en) * | 2014-09-26 | 2014-12-24 | 徐学林 | Fresh crab powder seasoning and preparing method thereof |
| CN105533628A (en) * | 2015-12-25 | 2016-05-04 | 杨泽科 | Crab flavored seasoning |
| CN106360623A (en) * | 2016-11-19 | 2017-02-01 | 朱莉 | Comprehensive aquatic product leftover utilization method |
| CN107006829A (en) * | 2017-05-24 | 2017-08-04 | 泉州师范学院 | A kind of novel abalone flavoring bag processing method |
| CN110839857A (en) * | 2019-10-25 | 2020-02-28 | 中国海洋大学 | Crab seasoning and preparation method thereof |
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Assignee: Zengcheng Handyware Seasoning Co., Ltd. Assignor: South China University of Technology Contract record no.: 2010440000619 Denomination of invention: Method for preparing crab seasoning using meat residue of crab processing Granted publication date: 20081022 License type: Exclusive License Open date: 20061011 Record date: 20100603 |
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