CN110623247A - Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor - Google Patents
Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor Download PDFInfo
- Publication number
- CN110623247A CN110623247A CN201911027823.2A CN201911027823A CN110623247A CN 110623247 A CN110623247 A CN 110623247A CN 201911027823 A CN201911027823 A CN 201911027823A CN 110623247 A CN110623247 A CN 110623247A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- flavor
- fat
- crab
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 43
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 241000238557 Decapoda Species 0.000 title claims abstract description 42
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000006071 cream Substances 0.000 title claims description 26
- 239000000341 volatile oil Substances 0.000 claims abstract description 42
- 244000068988 Glycine max Species 0.000 claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 239000003778 fat substitute Substances 0.000 claims abstract description 24
- 235000013341 fat substitute Nutrition 0.000 claims abstract description 24
- 238000013268 sustained release Methods 0.000 claims abstract description 21
- 239000012730 sustained-release form Substances 0.000 claims abstract description 21
- 150000001875 compounds Chemical class 0.000 claims abstract description 17
- 241000530454 Litopenaeus schmitti Species 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 25
- 244000223014 Syzygium aromaticum Species 0.000 claims description 19
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 19
- 244000269722 Thea sinensis Species 0.000 claims description 19
- 235000009569 green tea Nutrition 0.000 claims description 19
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 17
- 240000004784 Cymbopogon citratus Species 0.000 claims description 17
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 17
- 235000017803 cinnamon Nutrition 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 15
- 239000011259 mixed solution Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000008213 purified water Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 229920000858 Cyclodextrin Polymers 0.000 claims description 10
- 239000001116 FEMA 4028 Substances 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 10
- 229960004853 betadex Drugs 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 229940023462 paste product Drugs 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002498 Beta-glucan Polymers 0.000 claims description 5
- 241000371997 Eriocheir sinensis Species 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 230000001680 brushing effect Effects 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000011343 solid material Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000011049 filling Methods 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000009924 canning Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000002773 nucleotide Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229940118019 malondialdehyde Drugs 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000724152 Palaemon modestus Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 235000019583 umami taste Nutrition 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
A preparation method of a low-fat crab spawn fresh shrimp paste with enhanced flavor comprises the following steps: (1) preparing a compound essential oil sustained-release agent; (2) preparing a fat substitute; (3) preprocessing soybean paste; (4) selecting crab spawn; (5) cleaning the white shrimps; (6) frying the sauce; (7) and (5) filling and sterilizing. The invention develops the fat substitute, and applies the fat substitute to the preparation of the crab spawn fresh shrimp paste, thereby obviously improving the taste, the tissue state and the flavor of the crab spawn fresh shrimp paste.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of a low-fat crab cream fresh shrimp paste with enhanced flavor.
Background
The sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, meat, fish, shrimp and the like serving as main raw materials, and has a long history since the sauce originates from China. At present, common seasoning sauce in China is divided into sweet flour sauce which takes wheat flour as a main raw material and broad bean sauce which takes beans as a main raw material; condiments such as meat paste, fish paste and jam have also been developed. With the development of industry and food industry, the sauce products are also produced from manual workshop production to large-scale production, the market scale of the sauce products in China breaks through 100 billion yuan in 2011, some high-quality sauce products emerge independently, and a series of sauce products with multiple tastes and multiple formulas are developed.
The river crab has delicious taste and rich nutrition, is deeply favored by consumers, and takes the crab spawn as the most important thing. Research shows that the crab spawn has the best flavor in 10-11 months and the highest edible value. By the season that river crabs are on the market, the supply of the market is greater than the demand, and the supply of the river crabs cannot be digested in time, so that a large amount of overstock is often caused, the enthusiasm of culturists is contused, and huge waste is also caused. Aiming at the situation, the fresh live crabs or the defective crabs are accumulated and left, and are cleaned and cooked, the crab spawns, the crab meat and the like are manually fished out to prepare crab spawn and crab meat series products, so that the food processing types are greatly enriched, and the pressure of over supply of river crabs on the market can be effectively relieved. The crab meat and the crab spawn are processed into the sauce product, which is one of the important products and has good market prospect.
In order to improve the flavor and inhibit deterioration of the traditional sauce product, the method mainly adopts oil seal, namely excessive vegetable oil is added during sauce frying, and a thick vegetable oil layer is arranged on the sauce product after canning, and the method has the advantages that: (1) a large amount of grease endows the sauce product with stronger fragrance in the frying process; (2) the sauce product produced by the traditional method does not undergo high-temperature sterilization, and the oil seal can isolate the sauce body from oxygen, water and the like outside, so that the propagation of microorganisms and the deterioration of the sauce product are effectively inhibited. However, with the development of food processing technology and the increase of health awareness of consumers, the disadvantages of high fat and high oil content of the traditional sauce products become increasingly prominent. Firstly, too high fat intake can cause diseases such as obesity, hypertension, hyperlipidemia and the like; secondly, the shelf life is prolonged by only adopting high oil content, so that the problems of rancidity and oxidative denaturation of fat can be caused, and the quality and the flavor of the product are seriously influenced. Therefore, there is an urgent need to develop a sauce product with low fat content, good flavor and long shelf life, and a method for processing and making the same.
Disclosure of Invention
The invention aims to provide a preparation method of a low-fat crab cream fresh shrimp paste with enhanced flavor.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing a low-fat crab spawn fresh shrimp paste with enhanced flavor comprises the following steps:
step 1: uniformly mixing 20-30 parts by weight of superfine lemongrass powder, 20-30 parts by weight of superfine green tea powder, 20-30 parts by weight of superfine cinnamon powder and 20-30 parts by weight of clove essential oil to obtain emulsion; mixing the emulsion, anhydrous ethanol and beta-cyclodextrin water solution according to the mass ratio of 1:20:50-60, and stirring the mixed solution for 2-3h at the temperature of 25 ℃ and the rotating speed of 100-; starting ultrasonic treatment once every 8-10min in the stirring process; after stirring, putting the mixed solution into an environment with the temperature of 18 ℃ below zero for freezing for 18 to 24 hours; then, carrying out vacuum freeze drying on the frozen mixed solution until the water content is lower than 5% to obtain the compound essential oil sustained release agent;
step 2: mixing purified water, beta-glucan and konjac powder according to a mass ratio of 50-60:18-25:25-35, and then grinding to a fineness of 20-30 mu m; homogenizing under 25-30Mpa to obtain fat substitute;
and step 3: crushing the soybean paste, filtering by adopting a 100-mesh and 120-mesh filter screen, discarding the filtrate, and collecting the trapped solid material as soybean paste;
and 4, step 4: brushing fresh and alive Eriocheir sinensis, cleaning, and steaming for 10-15 min; then, stripping the crab shell, and selecting to obtain crab cream;
and 5: cleaning fresh and alive white shrimps;
step 6: various materials were prepared according to the following formulation: 4-6 parts of vegetable oil, 10-15 parts of white shrimp, 10-15 parts of crab spawn, 2-4 parts of composite essential oil sustained release agent, 30-60 parts of soybean paste, 5-10 parts of fat substitute and 50-70 parts of purified water; then adding vegetable oil into a frying pan, heating to raise the oil temperature to 180 ℃ and 200 ℃, adding the white shrimps, and stir-frying for 3-5 min; adding crab spawn, compound essential oil sustained release agent, soybean paste and fat substitute, and stir-frying for 3-5 min; adding purified water, cooling to maintain the temperature in the pot at 150 ℃ for 10-15min to obtain sauce;
and 7: according to the ratio of the mass of the sauce to the volume of the empty tank: 95-98g, namely 100ml, adding sauce into the empty tank, and sealing the tank body after exhausting; then placing the tank body after being sealed in a thermal sterilization device, heating to the surface temperature of 130-; and then cooling the tank body to below 40 ℃ to obtain the low-fat crab cream and fresh shrimp paste product with enhanced flavor.
The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5W/cm2The treatment time is 2.5-3.0min each time.
The preferable technical scheme is as follows: and (3) micronizing the dried lemongrass, the green tea and the cinnamon to 400-500 meshes to obtain the superfine lemongrass powder, the superfine green tea powder and the superfine cinnamon powder.
The preferable technical scheme is as follows: the purity of the clove essential oil is higher than 85%, and the quality of the clove essential oil conforms to GB 2760.
The preferable technical scheme is as follows: the beta-cyclodextrin aqueous solution is a saturated beta-cyclodextrin aqueous solution under the temperature condition of processing.
The preferable technical scheme is as follows: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.09 to-0.10 MPa, and the temperature is-55 to-50 ℃.
The preferable technical scheme is as follows: the soybean paste is prepared by fermenting soybean with water content of 45-50%.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. according to the invention, the lemongrass superfine powder, the green tea superfine powder, the cinnamon superfine powder and the clove essential oil are mixed to prepare the emulsion with uniform properties, so that the preparation of the subsequent composite essential oil sustained release agent is facilitated, and the synergistic effect of various raw materials is brought into play.
2. The lemongrass, the green tea, the cinnamon and the clove are spices, plant source natural food preservative and antioxidant, and can inhibit the propagation of microorganisms and inhibit the oxidation of protein and fat besides endowing unique flavor to food. However, the lemongrass, the green tea, the cinnamon and the clove are not high-temperature resistant, are easy to decompose after high-temperature sterilization, and are unstable in properties. The compound essential oil sustained release agent well solves the problems, has stable property and high temperature resistance, and still has better effect after high-temperature heating sterilization.
3. The invention develops the fat substitute, and applies the fat substitute to the preparation of the crab spawn fresh shrimp paste, thereby obviously improving the taste, the tissue state and the flavor of the crab spawn fresh shrimp paste.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor
A low fat crab spawn fresh shrimp sauce with enhanced flavor and a preparation method thereof comprise the following technical steps.
(1) Preparing the composite essential oil sustained release agent
Respectively micronizing dried lemongrass, green tea and cinnamon to 400-500 meshes to obtain superfine lemongrass powder, superfine green tea powder and superfine cinnamon powder for later use.
Uniformly mixing 25 parts by weight of superfine lemongrass powder, 25 parts by weight of superfine green tea powder, 25 parts by weight of superfine cinnamon powder and 25 parts by weight of clove essential oil to obtain emulsion for later use. The clove essential oil has the purity higher than 85%, and the quality of the clove essential oil meets the GB 2760 requirement.
Mixing the emulsion, absolute ethyl alcohol and saturated beta-cyclodextrin solution according to the mass ratio of 1:20:55, and stirring the mixed solution for 2.5 hours at the temperature of 25 ℃ and the rotating speed of 100-; during stirring, starting ultrasonic treatment once every 9min, wherein the ultrasonic frequency is 30KHz, and the power density is 0.4W/cm2Each treatment time is 2.8 min.
After stirring, putting the mixed solution into an environment with the temperature of 18 ℃ below zero for freezing for 21 hours; then, the frozen mixed solution is subjected to vacuum freeze drying treatment at the vacuum gauge pressure of-0.095 MPa and the temperature of-52 ℃ until the water content is 5 percent, and the compound essential oil sustained-release agent is obtained. The compound essential oil sustained release agent is stored in the environment of minus 15 to minus 18 ℃.
(2) Preparation of fat substitute
Uniformly mixing food-grade purified water, beta-glucan and konjac powder according to the mass ratio of 55:22:30, and grinding by adopting a stainless steel colloid mill until the fineness is 25 mu m; homogenizing under 27Mpa to obtain fat substitute.
(3) Soybean paste pretreatment
Stirring and crushing the soybean paste by adopting a high-speed crusher with the rotating speed of 400r/min, then filtering by adopting a 110-mesh filter screen, discarding filtrate, and collecting the intercepted solid material which is the soybean paste for later use. The soybean paste is prepared by fermenting soybeans, and the water content is 47%.
(4) Picking crab cream
Brushing fresh and alive Eriocheir sinensis, cleaning, and steaming for 12 min; then the crab shell is peeled off, and the crab spawn is picked for standby.
(5) Cleaning white shrimp
Cleaning fresh and alive exopalaemon modestus for later use.
(6) Stir-frying sauce
And (5) preparing materials. Various materials were prepared according to the following formulation: 5 parts by weight of vegetable oil, 12 parts by weight of white shrimp, 12 parts by weight of crab spawn, 3 parts by weight of composite essential oil sustained-release agent, 45 parts by weight of soybean paste, 7 parts by weight of fat substitute and 60 parts by weight of food-grade purified water.
Adding vegetable oil into a frying pan, heating to 190 deg.C, adding white shrimp, and stir-frying for 4 min; adding crab spawn, compound essential oil sustained release agent, soybean paste and fat substitute, and stir-frying for 4 min; adding food-grade purified water, maintaining the temperature in the pan at 135 deg.C, and decocting for 12 min.
(7) Filling and sterilizing
And (6) canning. The canning packing material is a tinplate can or a glass can, and the empty can is cleaned and then disinfected by hot water with the temperature of 95 ℃ and drained for later use. The canning mode is that the sauce is added into the empty can according to the numerical ratio of the mass of the sauce to the volume of the empty can of 96g:100 ml.
And (5) quickly exhausting and sealing. And (3) placing the can body containing the sauce into an environment with the vacuum gauge pressure of-0.095 MPa, exhausting for 6min, and then quickly sealing the can body.
And (6) performing heat sterilization. Putting the sealed can body into a thermal sterilization device, heating to the surface temperature of 132 ℃ in 15min, and keeping the temperature for 17min, wherein the center temperature of the can body is higher than 121 ℃; and immediately cooling the tank body to below 40 ℃ to obtain the low-fat crab cream and fresh shrimp paste product with enhanced flavor.
The low-fat crab cream fresh shrimp sauce product with enhanced flavor has low fat content and higher contents of fresh amino acid and flavor nucleotide.
The thermal sterilization equipment is preferably a rapid heating type hot water spraying sterilization kettle.
Comparative example 1: the difference from example 1 is that comparative example 1 does not use fat substitute and the other operations are the same as example 1. The mouthfeel and nutritional flavor component values of the crab spawn and fresh shrimp paste products of example 1 and comparative example 1 are shown in table 1.
TABLE 1 crab spawn fresh shrimp sauce taste and nutritional flavor ingredients
| Group of | Example 1 | Comparative example 1 |
| Taste/score | 9.16±0.11 | 2.86±0.04 |
| Tissue status/score | 9.25±0.08 | 3.65±0.05 |
| Total amount of free amino acids/(g/100 g) | 15.55±0.24 | 9.36±0.13 |
| Total amount of amino acids/(g/100 g) | 5.08±0.10 | 3.88±0.05 |
| Total amount of sweet amino acids/(g/100 g) | 4.06±0.15 | 2.01±0.07 |
| Flavour development nucleotide/(mg/100 g) | 0.73±0.06 | 0.42±0.02 |
| Total number of colonies/(log CFU/g) | 1.23±0.05 | 1.41±0.07 |
| Pathogenic E.coli/(log CFU/g) | Not detected out | Not detected out |
Note: wherein the taste scoring standard is as follows: smooth, 7-10 minutes; rough, 4-6 minutes; coarse, 1-3 minutes. Organization state scoring criteria: the paste is viscous and easy to smear, and is 6-10 minutes; sticky and not easy to smear, 1-5 minutes.
As can be seen from the table 1, the crab spawn fresh shrimp paste prepared by adding the fat substitute has obviously improved taste and tissue state; meanwhile, the contents of the umami amino acid and the flavor nucleotide are obviously improved, which is probably that the fat substitute and other substances have Maillard reaction to generate flavor components.
Comparative example 2: the difference from the example 1 is that the comparative example 2 does not add the complex essential oil sustained release agent, and the other operations are the same as the example 1. The values of the nutritional flavor components and the microbial indexes of the crab cream and fresh shrimp paste products of example 1 and comparative example 2 are shown in Table 2.
TABLE 2 nutritional flavor component and microorganism index of crab spawn and fresh shrimp paste
As can be seen from the table 2, the flavor components and the unsaturated fatty acid content of the crab spawn and fresh shrimp paste added with the compound essential oil slow release agent are higher than those of the crab spawn and fresh shrimp paste without the added essential oil, which indicates that the compound essential oil can not only improve the flavor of the paste product, but also protect the degradation of the unsaturated fatty acid; from the content of Malondialdehyde (MDA) serving as an index of fat oxidation and the total content of sulfydryl serving as an index of protein oxidation, the composite essential oil slow-release agent can effectively inhibit the oxidative decomposition of fat and protein in the storage process of the sauce product; from the total number of colonies, the compound essential oil slow-release agent is proved to have good bacteriostatic effect. The reason for this is probably that the lemongrass, the green tea, the cinnamon and the clove are not only perfume substances, but also have the functions of oxidation resistance and bacteriostasis, and when the product is used in the sauce product, the flavor of the sauce product can be improved, the oxidation resistance can be inhibited, and the growth and reproduction of bacteria can be inhibited.
Example 2: preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor
A method for preparing a low-fat crab spawn fresh shrimp paste with enhanced flavor comprises the following steps:
step 1: uniformly mixing 20 parts by weight of superfine lemongrass powder, 20 parts by weight of superfine green tea powder, 20 parts by weight of superfine cinnamon powder and 20 parts by weight of clove essential oil to obtain emulsion; mixing the emulsion, absolute ethyl alcohol and beta-cyclodextrin aqueous solution according to the mass ratio of 1:20:50, and stirring the mixed solution for 2 hours at the temperature of 25 ℃ and the rotating speed of 100 r/min; starting ultrasonic treatment once every 8min in the stirring process; after stirring, putting the mixed solution into an environment with the temperature of 18 ℃ below zero for freezing for 18 hours; then, carrying out vacuum freeze drying on the frozen mixed solution until the water content is lower than 5% to obtain the compound essential oil sustained release agent;
step 2: mixing purified water, beta-glucan and konjac powder according to a mass ratio of 50:18:25, and then grinding to a fineness of 20 microns; homogenizing under 25Mpa to obtain fat substitute;
and step 3: crushing the soybean paste, filtering by adopting a 100-mesh filter screen, removing filtrate, and collecting the trapped solid material to obtain the soybean paste;
and 4, step 4: brushing fresh and alive Eriocheir sinensis, cleaning, and steaming for 10 min; then, stripping the crab shell, and selecting to obtain crab cream;
and 5: cleaning fresh and alive white shrimps;
step 6: various materials were prepared according to the following formulation: 4 parts by weight of vegetable oil, 10 parts by weight of white shrimp, 10 parts by weight of crab spawn, 2 parts by weight of compound essential oil sustained-release agent, 30 parts by weight of soybean paste, 5 parts by weight of fat substitute and 50 parts by weight of purified water; then adding vegetable oil into a frying pan, heating to raise the oil temperature to 180 ℃, adding the white shrimps, and stir-frying for 3 min; adding crab spawn, compound essential oil sustained release agent, soybean paste and fat substitute, and stir-frying for 3 min; adding purified water, cooling to maintain the temperature in the pan at 120 deg.C, and decocting for 10min to obtain sauce;
and 7: according to the ratio of the mass of the sauce to the volume of the empty tank: 95g, 100ml, adding sauce into the empty tank, and sealing the tank body after exhausting; then placing the tank body after being sealed into a thermal sterilization device, heating to the surface temperature of 130 ℃ within 15min, and simultaneously keeping the temperature of the center of the tank body higher than 121 ℃ for 15 min; and then cooling the tank body to below 40 ℃ to obtain the low-fat crab cream and fresh shrimp paste product with enhanced flavor.
The preferred embodiment is: in step 1, the ultrasonic frequency is 25KHz, and the power density is 0.3W/cm2Each treatment time is 2.5 min.
The preferred embodiment is: and (3) micronizing the dried lemongrass, the green tea and the cinnamon to 400 meshes to obtain the superfine lemongrass powder, the superfine green tea powder and the superfine cinnamon powder.
The preferred embodiment is: the purity of the clove essential oil is higher than 85%, and the quality of the clove essential oil conforms to GB 2760.
The preferred embodiment is: the beta-cyclodextrin aqueous solution is a saturated beta-cyclodextrin aqueous solution under the temperature condition of processing.
The preferred embodiment is: the technological conditions of vacuum freeze drying are as follows: the gauge pressure is-0.09 MPa and the temperature is-55 ℃.
The preferable technical scheme is as follows: the soybean paste is prepared by fermenting soybean, and has a water content of 45%.
Example 3: preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor
A method for preparing a low-fat crab spawn fresh shrimp paste with enhanced flavor comprises the following steps:
step 1: uniformly mixing 30 parts by weight of superfine lemongrass powder, 30 parts by weight of superfine green tea powder, 30 parts by weight of superfine cinnamon powder and 30 parts by weight of clove essential oil to obtain emulsion; mixing the emulsion, absolute ethyl alcohol and beta-cyclodextrin aqueous solution according to the mass ratio of 1:20:60, and stirring the mixed solution for 3 hours at the temperature of 25 ℃ and the rotating speed of 150 r/min; starting ultrasonic treatment once every 10min in the stirring process; after stirring, putting the mixed solution into an environment with the temperature of 18 ℃ below zero for freezing for 24 hours; then, carrying out vacuum freeze drying on the frozen mixed solution until the water content is lower than 5% to obtain the compound essential oil sustained release agent;
step 2: mixing purified water, beta-glucan and konjac powder according to a mass ratio of 60:25:35, and then grinding to a fineness of 30 micrometers; homogenizing under 30Mpa to obtain fat substitute;
and step 3: crushing the soybean paste, filtering by adopting a 120-mesh filter screen, removing filtrate, and collecting the trapped solid material to obtain the soybean paste;
and 4, step 4: brushing fresh and alive Eriocheir sinensis, cleaning, and steaming for 15 min; then, stripping the crab shell, and selecting to obtain crab cream;
and 5: cleaning fresh and alive white shrimps;
step 6: various materials were prepared according to the following formulation: 6 parts by weight of vegetable oil, 15 parts by weight of white shrimp, 15 parts by weight of crab spawn, 4 parts by weight of composite essential oil sustained-release agent, 60 parts by weight of soybean paste, 10 parts by weight of fat substitute and 70 parts by weight of purified water; then adding vegetable oil into a frying pan, heating to raise the oil temperature to 200 ℃, adding white shrimps, and stir-frying for 5 min; adding crab spawn, compound essential oil sustained release agent, soybean paste and fat substitute, and stir-frying for 5 min; adding purified water, cooling to maintain the temperature in the pan at 150 deg.C, and decocting for 15min to obtain sauce;
and 7: according to the ratio of the mass of the sauce to the volume of the empty tank: 98g, 100ml, adding sauce into the empty tank, and sealing the tank body after exhausting; then placing the tank body after being sealed into a thermal sterilization device, heating to 135 ℃ of the surface temperature of the tank body within 15min, and simultaneously keeping the temperature of the center of the tank body higher than 121 ℃ for 20 min; and then cooling the tank body to below 40 ℃ to obtain the low-fat crab cream and fresh shrimp paste product with enhanced flavor.
The preferred embodiment is: in step 1, the ultrasonic frequency is 35KHz, and the power density is 0.5W/cm2Each treatment time is 3.0 min.
The preferred embodiment is: micronizing dried herba Cymbopogonis Citrari, green tea and cortex Cinnamomi to 500 mesh to obtain superfine powder of herba Cymbopogonis Citrari, green tea and cortex Cinnamomi.
The preferred embodiment is: the purity of the clove essential oil is higher than 85%, and the quality of the clove essential oil conforms to GB 2760.
The preferred embodiment is: the beta-cyclodextrin aqueous solution is a saturated beta-cyclodextrin aqueous solution under the temperature condition of processing. Heating water to a temperature higher than the processing temperature under the processing temperature, dissolving beta-cyclodextrin in the water, cooling, filtering, and filtering out insoluble beta-cyclodextrin.
The preferred embodiment is: the technological conditions of vacuum freeze drying are as follows: the gauge pressure is-0.10 MPa and the temperature is-50 ℃.
The preferred embodiment is: the soybean paste is prepared by fermenting soybean with water content of 50%.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (7)
1. A preparation method of a low-fat crab cream fresh shrimp paste with enhanced flavor is characterized by comprising the following steps: comprises the following steps:
step 1: uniformly mixing 20-30 parts by weight of superfine lemongrass powder, 20-30 parts by weight of superfine green tea powder, 20-30 parts by weight of superfine cinnamon powder and 20-30 parts by weight of clove essential oil to obtain emulsion; mixing the emulsion, anhydrous ethanol and beta-cyclodextrin water solution according to the mass ratio of 1:20:50-60, and stirring the mixed solution for 2-3h at the temperature of 25 ℃ and the rotating speed of 100-; starting ultrasonic treatment once every 8-10min in the stirring process; after stirring, putting the mixed solution into an environment with the temperature of 18 ℃ below zero for freezing for 18 to 24 hours; then, carrying out vacuum freeze drying on the frozen mixed solution until the water content is lower than 5% to obtain the compound essential oil sustained release agent;
step 2: mixing purified water, beta-glucan and konjac powder according to a mass ratio of 50-60:18-25:25-35, and then grinding to a fineness of 20-30 mu m; homogenizing under 25-30Mpa to obtain fat substitute;
and step 3: crushing the soybean paste, filtering by adopting a 100-mesh and 120-mesh filter screen, discarding the filtrate, and collecting the trapped solid material as soybean paste;
and 4, step 4: brushing fresh and alive Eriocheir sinensis, cleaning, and steaming for 10-15 min; then, stripping the crab shell, and selecting to obtain crab cream;
and 5: cleaning fresh and alive white shrimps;
step 6: various materials were prepared according to the following formulation: 4-6 parts of vegetable oil, 10-15 parts of white shrimp, 10-15 parts of crab spawn, 2-4 parts of composite essential oil sustained release agent, 30-60 parts of soybean paste, 5-10 parts of fat substitute and 50-70 parts of purified water; then adding vegetable oil into a frying pan, heating to raise the oil temperature to 180 ℃ and 200 ℃, adding the white shrimps, and stir-frying for 3-5 min; adding crab spawn, compound essential oil sustained release agent, soybean paste and fat substitute, and stir-frying for 3-5 min; adding purified water, cooling to maintain the temperature in the pot at 150 ℃ for 10-15min to obtain sauce;
and 7: according to the ratio of the mass of the sauce to the volume of the empty tank: 95-98g, namely 100ml, adding sauce into the empty tank, and sealing the tank body after exhausting; then placing the tank body after being sealed in a thermal sterilization device, heating to the surface temperature of 130-; and then cooling the tank body to below 40 ℃ to obtain the low-fat crab cream and fresh shrimp paste product with enhanced flavor.
2. The method of preparing a flavor-enhanced low fat crab cream shrimp sauce of claim 1, wherein the method comprises the steps of: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5W/cm2The treatment time is 2.5-3.0min each time.
3. The method of preparing a flavor-enhanced low fat crab cream shrimp sauce of claim 1, wherein the method comprises the steps of: and (3) micronizing the dried lemongrass, the green tea and the cinnamon to 400-500 meshes to obtain the superfine lemongrass powder, the superfine green tea powder and the superfine cinnamon powder.
4. The method of preparing a flavor-enhanced low fat crab cream shrimp sauce of claim 1, wherein the method comprises the steps of: the purity of the clove essential oil is higher than 85%, and the quality of the clove essential oil conforms to GB 2760.
5. The method of preparing a flavor-enhanced low fat crab cream shrimp sauce of claim 1, wherein the method comprises the steps of: the beta-cyclodextrin aqueous solution is a saturated beta-cyclodextrin aqueous solution under the temperature condition of processing.
6. The method of preparing a flavor-enhanced low fat crab cream shrimp sauce of claim 1, wherein the method comprises the steps of: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.09 to-0.10 MPa, and the temperature is-55 to-50 ℃.
7. The method of preparing a flavor-enhanced low fat crab cream shrimp sauce of claim 1, wherein the method comprises the steps of: the soybean paste is prepared by fermenting soybean with water content of 45-50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911027823.2A CN110623247A (en) | 2019-10-28 | 2019-10-28 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911027823.2A CN110623247A (en) | 2019-10-28 | 2019-10-28 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110623247A true CN110623247A (en) | 2019-12-31 |
Family
ID=68978077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911027823.2A Pending CN110623247A (en) | 2019-10-28 | 2019-10-28 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110623247A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223012A (en) * | 2014-08-08 | 2014-12-24 | 南京长健副食品加工有限公司 | Production method of crab roe sauce |
| CN105995928A (en) * | 2016-05-27 | 2016-10-12 | 宁德师范学院 | Crab roe sauce and preparation method thereof |
| CN106343004A (en) * | 2016-08-29 | 2017-01-25 | 上海应用技术学院 | Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof |
| CN106912896A (en) * | 2015-12-25 | 2017-07-04 | 青岛城轨交通装备科技有限公司 | A kind of spicy shrimp paste |
| CN107319501A (en) * | 2017-08-11 | 2017-11-07 | 安徽省启示录餐饮管理有限公司 | Seafood-flavor crab roe sauce containing meat paste and preparation method thereof |
| CN108835587A (en) * | 2018-06-06 | 2018-11-20 | 华中农业大学 | A kind of preparation method of foodstuff flavouring sauce |
| CN109730273A (en) * | 2019-01-07 | 2019-05-10 | 东北农业大学 | It is a kind of using konjaku flour and curdlan as the preparation method of the blocky fat analogue of matrix |
-
2019
- 2019-10-28 CN CN201911027823.2A patent/CN110623247A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223012A (en) * | 2014-08-08 | 2014-12-24 | 南京长健副食品加工有限公司 | Production method of crab roe sauce |
| CN106912896A (en) * | 2015-12-25 | 2017-07-04 | 青岛城轨交通装备科技有限公司 | A kind of spicy shrimp paste |
| CN105995928A (en) * | 2016-05-27 | 2016-10-12 | 宁德师范学院 | Crab roe sauce and preparation method thereof |
| CN106343004A (en) * | 2016-08-29 | 2017-01-25 | 上海应用技术学院 | Controlled-release natural antiseptic freshness-keeping microcapsule for meat and preparation method thereof |
| CN107319501A (en) * | 2017-08-11 | 2017-11-07 | 安徽省启示录餐饮管理有限公司 | Seafood-flavor crab roe sauce containing meat paste and preparation method thereof |
| CN108835587A (en) * | 2018-06-06 | 2018-11-20 | 华中农业大学 | A kind of preparation method of foodstuff flavouring sauce |
| CN109730273A (en) * | 2019-01-07 | 2019-05-10 | 东北农业大学 | It is a kind of using konjaku flour and curdlan as the preparation method of the blocky fat analogue of matrix |
Non-Patent Citations (1)
| Title |
|---|
| 刘复军等: "《调味品生产技术》", 31 August 2017, 武汉理工大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101596004A (en) | The manufacture craft of wine preserved crab | |
| CN108719835A (en) | A kind of spicy sausage and its ecological preparation method | |
| CN113907312A (en) | Medium spicy beef tallow hotpot condiment | |
| CN107279838A (en) | A kind of wild small roe chili oil and preparation method thereof | |
| CN110623247A (en) | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor | |
| KR101913728B1 (en) | Manufacturing method of pickled artichoke and pickled artichoke by the method | |
| KR101670221B1 (en) | Pickled food and Salted seafood method of manufacured using persimmon vinegar immersed in the persimmon vinegar | |
| KR102180266B1 (en) | Pettitoes using germanium bean-sprouts and manufacturing method thereof | |
| KR19980047661A (en) | Seasoning composition for pork | |
| CN114403424A (en) | Production method of freshwater crayfish and shrimp meat sauce | |
| CN114601102A (en) | Preparation method of dry-fried eel strips and instant food | |
| CN103859429B (en) | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber | |
| CN113712187A (en) | Pepper-sesame green pepper sauce and preparation method thereof | |
| CN102697024B (en) | Snail sauce and process for processing same | |
| CN111227211A (en) | Emulsified radish and preparation method thereof | |
| JP4719883B2 (en) | Shochu, fermented products, food and drink, feed and methods for producing them | |
| CN111096420A (en) | Method for making dried chicken breast shreds | |
| KR20200129299A (en) | Method for the production of new concept corn fermented porridge using Sang Hwang mushroom. | |
| CN115005265B (en) | Fruit and vegetable fermentation extract and application thereof in fresh-keeping of meat products | |
| CN109393437B (en) | Spicy and mellow bullfrog sauce and processing technology thereof | |
| CN111787804A (en) | Preparation method of chicken hamburger | |
| KR102277356B1 (en) | Method for manufacturing sauce with abalone viscera and sauce manufactured by the same | |
| CN113040341B (en) | Method for processing marinated meat | |
| KR102548113B1 (en) | Method for producing probiotics functional fermented sausage | |
| CN114246201B (en) | Casing for prolonging shelf life of meat product, preparation method thereof and sausage product |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191231 |
|
| RJ01 | Rejection of invention patent application after publication |