阅读说明：本技术 一种制作蟹香调味料的方法 (Method for preparing crab-flavor seasoning ) 是由 徐小芹 于 2018-07-29 设计创作，主要内容包括：本发明公开了一种制作蟹香调味料的方法,该方法是将带肉的蟹加工下脚料蒸熟,冷却后打碎,添加水,调节pH值为4．5～6．0,温度50～65℃,加入蛋白酶搅拌酶解；调节pH值为5．0～6．5,温度45～60℃,加入蛋白酶搅拌酶解；加热灭酶,过滤去残渣,滤液经调配后制成成品。本发明实现了蛋白质资源全部回收利用,制备的产品中富含游离氨基酸,氨基酸态氮含量达到0．9g／100ml(液状)及2g／100g(膏状),蛋白质及风味物质的回收率达98％以上,产品蟹香味浓郁,鲜味明显,咸香可口。本发明的制备工艺对环境友好,条件温和、效率高。(The invention discloses a method for preparing crab flavor seasoning, which comprises the steps of steaming crab processing leftovers with meat, cooling, smashing, adding water, adjusting the pH value to 4.5-6.0, adjusting the temperature to 50-65 ℃, adding protease, stirring and carrying out enzymolysis; adjusting the pH value to 5.0-6.5 and the temperature to 45-60 ℃, adding protease, stirring and carrying out enzymolysis; heating to inactivate enzyme, filtering to remove residue, and blending the filtrate to obtain the final product. The invention realizes the complete recycling of protein resources, the prepared product is rich in free amino acid, the content of amino acid nitrogen reaches 0.9g/100ml (liquid state) and 2g/100g (paste state), the recovery rate of protein and flavor substances reaches more than 98 percent, and the product has rich crab fragrance, obvious fresh taste and delicious taste. The preparation process is environment-friendly, mild in condition and high in efficiency.)

1. A method for preparing crab-flavor seasoning is characterized by comprising the following steps and process conditions: firstly, steaming the processing leftovers of the crabs with meat, cooling and then crushing, adding 200-400 parts by weight of water into 100 parts by weight of the processing leftovers, adjusting the pH value to 4.5-6.0, the temperature to 50-65 ℃, adding 300000-600000U of protease according to the activity unit of the enzyme, and stirring for enzymolysis for 1.5-3 hours; the protease comprises papain, subtilisin, pepsin or Neutrase protease; secondly, adjusting the pH value to 5.0-6.5, adjusting the temperature to 45-60 ℃, adding 300000-600000U of protease according to the activity unit of the protease, and stirring for enzymolysis for 1.5-3 hours; the protease comprises compound flavor protease or Protamax compound protease; and thirdly, heating to inactivate enzyme, filtering to remove residues, adding 1.5-5% of salt, 0.5-3% of cane sugar and 0.05-1% of monosodium glutamate into the filtrate according to mass percent, and blending to prepare the transparent crab-flavor seasoning liquid.

2. The method of claim 1, wherein the crab processing offal comprises crab back shell and crab leg.

3. The method for preparing the crab flavor seasoning according to claim 1, wherein in the first step, the crab processing leftovers are steamed in a steam bath for 30-40 minutes until being cooked, and are smashed after being cooled until residual meat in the crab processing leftovers is completely exposed.

4. The method for preparing crab flavor seasoning according to claim 1, wherein the filtrate obtained in the third step is vacuum-concentrated at low temperature to 1/2-1/3 of the original volume, and is mixed with 1-5% by mass of salt, 0.5-4.5% by mass of sucrose, 0.05-0.1% by mass of monosodium glutamate and 0.01-0.06% by mass of thickener to obtain a paste seasoning; the thickener comprises carboxymethyl cellulose, xanthan gum or corn starch.

5. The method for preparing the crab flavor seasoning according to claim 1, wherein the filtrate obtained in the third step is concentrated to 1/5-1/4 of the original volume, the concentrated solution is spray-dried into powder, and the powder is compounded with 0.5-4% by mass of salt, 0.3-4% by mass of sucrose and 0.05-0.1% by mass of monosodium glutamate to prepare the crab flavor seasoning powder.

Technical Field

The invention relates to a method for preparing crab-flavor seasoning.

Background

Crab processing manufacturers generally air-dry the leftovers as feed or fertilizer, and transport a part of the leftovers to chitin manufacturers to produce chitin. The pretreatment of the raw materials (leftovers) in the factory for producing the chitin comprises boiling and natural fermentation to remove residual meat. The method not only wastes time and labor, has heavy pollution, but also has unpleasant smell, so the meat removing process is in urgent need of improvement. If the residual meat is not recycled, on one hand, the protein resource is greatly wasted, and on the other hand, the environment is also polluted.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a method for preparing the crab flavor seasoning. The method adopts protease enzymolysis technology which is energy-saving, efficient and environment-friendly to prepare the crab-flavor seasoning, realizes comprehensive utilization of crab processing waste resources, and improves the application value of the crab-flavor seasoning.

The purpose of the invention is realized by the following technical scheme:

the method for preparing the crab flavor seasoning comprises the following steps and process conditions:

firstly, steaming the processing leftovers of the crabs with meat, cooling and then crushing, adding 300-400 parts by weight of water into 100 parts by weight of the processing leftovers, adjusting the pH value to 4.5-6.0, the temperature to 50-75 ℃, adding 300000-600000U of protease according to the activity unit of the enzyme, and stirring for enzymolysis for 2-3 hours;

secondly, adjusting the pH value to 5.0-6.5, adjusting the temperature to 45-60 ℃, adding 300000-600000U of protease according to the activity unit of the protease, and stirring for enzymolysis for 2-3 hours;

and thirdly, heating to inactivate enzyme, filtering to remove residues, and blending the filtrate to prepare the crab-flavor seasoning liquid.

In order to better realize the invention, the crab processing leftovers comprise crab back shells and crab legs; steaming the crab processing leftovers in a steam bath for 40-60 minutes until the crab processing leftovers are cooked, cooling and crushing until residual meat in the crab processing leftovers is completely exposed; adding 1.5-5% of salt, 0.5-3% of cane sugar and 0.05-1% of monosodium glutamate into the filtrate in the third step according to mass percent, and blending to prepare transparent crab-flavor seasoning liquid; concentrating the filtrate in the third step, and blending to prepare a pasty crab flavor seasoning; vacuum concentrating the filtrate in the third step at low temperature to 1/2-1/3 of the original volume, adding 1-5% of salt, 0.5-4.5% of cane sugar, 0.05-0.1% of monosodium glutamate and 0.01-0.06% of thickening agent (including carboxymethyl cellulose, xanthan gum or corn starch) according to mass percentage, and blending to prepare a pasty seasoning; concentrating the filtrate obtained in the third step, drying the filtrate into powder, and compounding the powder to obtain crab flavor seasoning powder; concentrating the filtrate in the third step to 1/5-1/4 of the original volume, performing spray drying on the concentrated solution to obtain powder, and compounding the powder with 0.5-4% of salt, 0.3-4% of cane sugar and 0.05-0.1% of monosodium glutamate in percentage by mass to obtain crab flavor seasoning powder; the protease in the first step comprises papain, subtilisin, pepsin or Neutrase protease; the protease in the second step comprises a complex flavourzyme or a Protamax complex protease.

Compared with the prior art, the invention has the following advantages and beneficial effects:

1. the method is mainly characterized in that the papain with higher enzymolysis efficiency is used for enzymolysis of residual meat in crab back shells and crab leftovers, complete separation of the shells and the residual meat is realized, the flavor of the hydrolysate is improved by combining the compound flavor protease, the hydrolysate is filtered, and then is subjected to low-temperature vacuum concentration and blending to prepare the unique crab-flavor seasoning liquid, the seasoning paste and the seasoning powder with strong fresh flavor and flavor, so that high-valued comprehensive utilization of the residual meat in the crab processing leftovers is realized.

2. The invention realizes the complete recycling of protein resources, the prepared product is rich in free amino acid, the content of amino acid nitrogen reaches 0.9g/100ml (liquid state) and 2g/100g (paste state), and the recovery rate of protein and flavor substances reaches more than 98 percent.

3. The product prepared by the invention contains abundant amino acids and peptides, has thick crab flavor, obvious delicate flavor and delicious taste, and can be used as a novel seafood seasoning to be applied to daily diet.

4. The preparation process is environment-friendly, mild in condition and high in efficiency.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.