WO2016041136A1

WO2016041136A1 - Crab juice cheese and preparation method thereof

Info

Publication number: WO2016041136A1
Application number: PCT/CN2014/086585
Authority: WO
Inventors: 周鹏飞
Original assignee: 周鹏飞
Priority date: 2014-09-15
Filing date: 2014-09-15
Publication date: 2016-03-24

Abstract

Disclosed is a crab juice cheese and a preparation method thereof, wherein the crab juice cheese contains the following components by mass percent: 5-15% of crab roe, 20-40% of crab meat, 9-27% of cheese, 12-28% of water, 0-15% of fruits, and 0-15% of a thickening agent. The preparation method comprises the steps of firstly preprocessing the crab roe and crab meat, cooking the crab roe and crab meat at a high temperature to a paste, chopping the mushy crab roe and crab meat with a device with a coarse screen mesh at a high speed, then extruding with a device with a fine screen mesh, wherein the coarse screen mesh is a 10-30 mesh screen mesh and the fine screen mesh is a 30-80 mesh screen mesh, and mixing the raw materials homogeneously, thereby obtaining the crab juice cheese required. The problem of excessively high levels of sugar and fat in current cheese products is solved, and the commercial value of crab is increased.

Description

Crab cheese and preparation method thereof

Technical field

The present invention relates to a mixed product of milk and crab, and more particularly to a formulation of milk and crab meat.

Background technique

Cheese is a fermented milk product with a high concentration, similar to solid food. It is popular among Europeans and Americans because of its freshness, smoothness and deliciousness. Traditionally, cheese is made from milk. Usually, every kilogram of cheese is concentrated by 10 kilograms of milk. On the one hand, it has rich nutritional value, but on the other hand, it contains sugar and fat. High, can lead to obesity.

Crabs are crustaceans with strong fertility. Mother crabs can lay eggs for more than a million seeds each time. The food is small fish and shrimp, and some species eat seaweed. Because Europeans and Americans do not like crabs, crabs are marine pests in the United States, Brunswick, Canada, etc., and the Rhine River is also invaded by Chinese mitten crabs because of its destruction of fishing nets, damage to fish, and destruction. The dam...The World Wildlife Fund report said that the damage caused by hairy crabs in Germany alone has reached 80 million euros.

Using these crabs for processing can turn waste into treasure, but how to adapt to the eating habits of Europeans and Americans is a problem that needs to be solved in the use of crabs.

Summary of the invention

The object of the present invention is to provide a crab cheese which solves the problem of high fat content and high calorie content of the traditional cheese while retaining the fresh, smooth, delicious and delicious characteristics of the original cheese, and at the same time realizes the utilization of the crab.

Another object of the present invention is to provide a method of preparing crab cheese.

In order to achieve the above object, the technical solution adopted by the present invention is: a crab cheese containing, in mass percentage, containing: 5-15% of crab yellow, 20-40% of crab meat, 9-27% of cheese, and 12-28 of water. %, fruit 0 to 15%, thickener 0 to 15%.

In a preferred embodiment, the fruit content is 10-15%; the fruit is selected from the group consisting of tomato, kiwi, and lemon. Adding fruit, on the one hand, can further reduce the fat content of the product, on the other hand, the product can be rendered in different colors, such as milk yellow, red, cyan and the like.

In a further technical solution, the thickener is contained in an amount of 5 to 10%. By adjusting the content of the thickener and adjusting the addition amount of water and fruit, the product can be made into different forms according to the use requirements, such as air drying, solid state, semi-solid state, liquid state and the like.

The preparation method of the crab cheese of the present invention comprises the following steps:

(1) Pretreatment of crab yellow and crab meat: The crab yellow and crab meat are cooked to a paste at a high temperature, and the paste crab yellow and crab meat are firstly mixed with a device with a coarse mesh screen, followed by a sieve with a fine hole. Extrusion of the equipment of the net, the coarse mesh screen is a screen of 10-30 mesh, and the fine mesh screen is a mesh of 30-80 mesh;

(2) Mix and mix the raw materials according to the required ratio to obtain the desired crab cheese.

In the above technical solution, the purpose of the high-speed mixing of the coarse mesh screen is to reduce the elasticity of the crab meat and change the fiber structure, and the purpose of the fine mesh screen extrusion is to further reduce the particle size of the crab yellow and crab meat, so that the obtained crab juice is obtained. The cheese adapts to the eating habits of Europe and the United States, so that the tool is comfortable when it is scraped. When the tool is scraped, the surface is curled because of excessive force, and the tool is not slipped because the force is too small. The amount expected to be scraped.

In the above technical solution, the device with a coarse mesh screen is a rubber grinder; and the device with a fine mesh screen is a homogenizer.

Due to the above technical solutions, the present invention has the following advantages over the prior art:

1. The crab sauce cheese of the present invention is made of crab yellow and crab meat as a main raw material, and is made into a cheese-like food, which obtains a high-protein, low-fat food, and solves the problem of excessive sugar and fat content in the existing cheese products. .

2. The invention adopts a special process to make crab yellow and crab meat into a cheese shape, and obtain different tastes and colors by different amounts of cheese and fruits, and can meet the consumption habits of European and American consumers, and solve the problem that Europeans and Americans do not like. The problem of eating crabs has increased the commercial value of crabs.

3. The invention treats the crab meat by the coarse screening and fine screening process, and the obtained product meets the appearance and cutting characteristics of the cheese, and is suitable for consumption by Europeans and Americans.

detailed description

The present invention is further described below in conjunction with the embodiments:

Embodiment 1:

a crab cheese using crab yellow and crab meat as the main raw materials; among them, the crab yellow accounts for 5%, crab meat 20%, cheese 14%, water 36%, fruit 10%, thickener 15%.

In this embodiment, the cheese may be processed by a conventional process. For example, a preparation method is: pouring fresh milk into a cylinder, and after pulverizing and extracting the cream, the pure milk is placed in a hot place to be fermented. When the fresh milk has a sour taste, pour it into the pot and cook it. When the yogurt shows a tofu shape, pour it into the gauze and squeeze out the water. Then, the milk residue is placed in a mold or a wooden tray, or extruded, or squared with a knife to obtain the desired cheese.

Crab and crab meat need to be pretreated: the crab yellow and crab meat are cooked to a paste at a high temperature, and the paste crab yellow and crab meat are firstly mixed with a 30-mesh coarse-mesh screen at a high speed, followed by 80 The homogeneous extrusion of the mesh of the mesh can be carried out.

Fruits can be selected according to taste and coloration. For example, choose tomato, kiwi or lemon, remove the pulp and crush it with a blender.

The thickener in this embodiment may be agar or oxidized starch.

The pretreated raw materials are uniformly mixed according to the above ratio, stirred, and the desired crab cheese is obtained after molding.

In this embodiment, it contains less crab yellow and more crab meat, and is more suitable for the tastes of consumers in the European and American markets.

In this embodiment, the main nutrients per 100 g of crab cheese include: energy 1175 kJ, protein 13 g/100 g, fat 8.4 g/100 g, carbohydrate 38.2 g/100 g, and sodium 957 mg.

Embodiment 2:

A crab cheese comprising crab yellow and crab meat as raw materials; wherein the crab yellow accounts for 15%, the crab meat accounts for 30%, the cheese accounts for 18%, the water accounts for 20%, the fruit accounts for 7%, and the thickener is 10%.

Crab and crab meat need to be pretreated: the crab yellow and crab meat are cooked to a paste at a high temperature, and the paste crab yellow and crab meat are firstly mixed with a 10 mm coarse mesh screen at a high speed. The homogeneous extrusion of the mesh of the mesh can be carried out.

The pretreatment of the remaining raw materials and the preparation process of the crab cheese were the same as in the first embodiment.

In this embodiment, since the proportion of crab yellow is increased, it is more suitable for the taste of Asian consumers who like to eat crab yellow.

Embodiment 3:

a crab cheese comprising crab yellow and crab meat as raw materials; wherein the crab yellow accounts for 5%, crab Meat accounts for 20%, dry cheese accounts for 22%, water accounts for 28%, fruit accounts for 15%, and thickeners for 10%.

In this embodiment, due to the high proportion of fruits, it is possible to diversify colors and tastes, and provide various color products for the market, reflecting the humanization of the products. Children and women like it more.

Claims

A crab cheese characterized by containing, in mass percentage, 5-15% of crab yellow, 20-40% of crab meat, 9-27% of cheese, 12-28% of water, 0-15% of fruit, thickening Agent 0 ~ 15%.
The crab cheese according to claim 1, wherein the fruit content is 10 to 15%.
The crab cheese according to claim 1 or 2, wherein the fruit is one selected from the group consisting of tomato, kiwi, and lemon.
The crab cheese according to claim 1, wherein the thickener is contained in an amount of from 5 to 10%.
A method of preparing a crab cheese according to claim 1, comprising the steps of:

(1) Pretreatment of crab yellow and crab meat: The crab yellow and crab meat are cooked to a paste at a high temperature, and the paste crab yellow and crab meat are firstly mixed with a device with a coarse mesh screen, followed by a sieve with a fine hole. Extrusion of the equipment of the net, the coarse mesh screen is a screen of 10-30 mesh, and the fine mesh screen is a mesh of 30-80 mesh;

(2) According to the ratio of claim 1, the raw materials are mixed and stirred uniformly to obtain the desired crab cheese.
The preparation method according to claim 5, wherein the apparatus with a coarse mesh screen is a rubber mill; and the apparatus with a fine mesh screen is a homogenizer.