Title: Method for preparing crab seasoning using meat residue of crab processing
Application Number: 200610035409 Application Date: 2006.05.10
Publication Number: 1843193 Publication Date: 2006.10.11
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/22,A23J3/04,A23J3/34
Applicant(s) Name: South China University of Technology Address: 510640
Inventor(s) Name: Zeng Qingxiao, Zhang Liyan, Long Jia, Lin Xun
Attorney & Agent: li weidong luo guanxiang
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.
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