CN111772165A - A kind of preparation method of low-fat crab oil salad - Google Patents

Abstract

The invention discloses a preparation method of a low-fat crab oil salad. It is made with crab roe as the main raw material, adding pueraria root powder, egg yolk powder, white vinegar, edible oil, salt and emulsifier.

Description

A kind of preparation method of low-fat crab oil salad

technical field

The invention belongs to the field of aquatic product processing, and in particular relates to a preparation method of a low-fat crab oil salad.

Background technique

River crab (Chinese mitten crab, Eriocheir sinensis) has a unique aroma and delicious taste, and plays an important role in my country's food culture. respected by consumers. Crab roe is generally referred to as the hepatopancreas and gonads. Studies have found that crab roe has a high content of unsaturated fatty acids, especially the monounsaturated fatty acids in the gonads. In addition, it is also rich in trace elements, collagen, calcium, Phosphorus and other essential nutrients for the human body, so it has won the favor of consumers. In recent years, the breeding scale of river crabs has become larger and larger. my country's hairy crabs are mainly sold in fresh form, but a considerable number of small river crabs and inferior crabs have low prices and are often unsalable, and the corresponding degree of development of the processing industry is still quite low. , resulting in a large waste. At present, these low-value crabs are mainly used to strip crab meat and crab roe, and there are few deep-processed products.

Salad dressing was first spread in Western countries. It is a viscous semi-solid food made from egg yolk, edible oil, water, vinegar and other raw materials. It can be used to make fruits and vegetables, salads, sandwiches, hamburgers and other Western dishes. Now salads also have a place in the country, and there are more and more types. However, traditional salad dressings contain more than 50% oil and fat. If they are eaten in large quantities for a long time, they will lead to obesity, which is not conducive to human health. The invention uses crab roe as the main raw material, develops a low-fat product with a simple process, explores the influence of different single factors on the crab roe salad dressing, and the developed crab roe salad dressing has the characteristics of delicious taste, attractive color and rich nutrition.

SUMMARY OF THE INVENTION

The technical problem to be solved by the present invention is to provide a method for making a low-fat crab oil salad, so as to solve the problem of high fat content in the product existing in the prior art.

In order to solve the above-mentioned technical problems, the technical scheme adopted in the present invention is as follows:

A preparation method of low-fat crab oil salad, which comprises the following steps:

(1) take various raw materials according to the formula for subsequent use;

(2) Pueraria lobata is mixed and dispersed with a small amount of cold water, adding boiling water and continuing to stir and dissolve;

(3) Add other raw materials in turn, and mix well in a food processor;

(4) Packing after sieving;

(5) Cooked.

Among them, the crab roe used can be fresh or frozen crab roe collected manually or mechanically. The frozen crab roe should be thawed in advance under 10℃ before use.

Wherein, the formula is, based on 1kg product, containing 400±20g (40±2%) of crab roe, 30±2g (3.0±0.2%) of pueraria root powder, 50±2g (5±0.2%) of egg yolk powder, white vinegar 100±1g (1±0.1%), edible oil 100±10g (10±1%), salt 4±0.5g (0.4±0.05%), D-95 molecularly distilled monoglyceride 2.5±0.5g (0.25±0.05 %), supplemented to 1000g with water.

Wherein, the preparation of the kudzu powder is firstly prepared with a small amount of cold water, so as to be able to submerge the kudzu powder and stir to disperse, and then add boiling water at one time (the dosage is 10 to 12 times the weight of the kudzu root powder, volume/weight ratio) And continue to stir to dissolve completely.

Wherein, after the various raw materials are weighed and mixed, they need to be homogenized and mixed at a high speed in a food processor.

Wherein, the described packaging is sieved, and the sieving mesh number is 60 meshes.

Wherein, the described cooking conditions are steaming or boiling in boiling water for 10±2min, or 105±2°C for 5-6min.

Beneficial effects:

Compared with the prior art, the present invention has the following advantages:

1. The raw materials used are mainly crab roe, pueraria root powder, egg yolk powder, and edible oil. The composition is simple, and the taste of the raw materials is fresh and light, maintaining the original flavor of the raw materials.

2. The oil content of traditional salad dressing is above 50%, if long-term consumption in large quantities will lead to obesity, which is not conducive to human health. The edible oil content of the invention is only about 10 percent, and is a low-fat product with simple process.

3. Using crab roe as the main raw material, instead of edible oil, supplemented by pueraria root powder and a small amount of emulsifier, to ensure the texture of the salad dressing, it is nutritious, healthy and safe.

4. The adopted method does not require the use of special equipment and reagents, the operation is simple, the composition of the raw and auxiliary materials used is simple, and the original flavor of crab roe is guaranteed to be maintained.

Detailed ways

There are many specific methods and approaches to realize the technical solution, the following are only the preferred embodiments of the present invention, it should be pointed out that for those of ordinary skill in the art, without departing from the principles of the present invention, they can also do Several improvements and modifications are made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Example

(1) Weigh various raw materials, including: crab roe 400±20g, pueraria root powder 30±2g, egg yolk powder 50±2g, white vinegar 100±1g, edible oil 100±10g, salt 4±0.5g, D-95 molecular distillation Monoglyceride 2.5±0.5g, appropriate amount of water for use.

(2) Take about 400ml of water and boil it for later use, take another 50g of cold water to prepare the pueraria root powder and stir it up, add boiling water at one time and continue to stir until the pueraria root powder is completely dissolved into a uniform colloid.

(3) Add all the raw materials in turn, add water to a total mass of 1kg, and mix well in a food processor.

(4) The mixed liquid is passed through a 60-mesh sieve, and the filtrate is obtained.

(5) The filtrate is filled or canned as required.

(6) Steam or boil the packaged mixture in boiling water for 10±2min, or 105±2℃, and cook for 5～6min. After cooling, it is the finished crab yellow salad.

Claims (6)

1. A method for preparing low-fat crab oil salad is characterized by comprising the following steps:

(1) weighing various raw materials according to a formula for later use;

(2) mixing radix Puerariae powder with small amount of cold water, stirring, adding boiling water, and stirring for dissolving;

(3) sequentially adding other raw materials, and uniformly beating in a food processor;

(4) sieving and packaging;

(5) and (5) cooking.

2. The method according to claim 1, wherein the formulation comprises 400 ± 20g (40 ± 2%) of crab cream, 30 ± 2g (3.0 ± 0.2%) of kudzu root powder, 50 ± 2g (5 ± 0.2%) of egg yolk powder, 100 ± 1g (1 ± 0.1%) of white vinegar, 100 ± 10g (10 ± 1%) of oil, 4 ± 0.5g (0.4 ± 0.05%) of salt, 2.5 ± 0.5g (0.25 ± 0.05%) of D-95 molecular distilled monoglyceride, and water to make up to 1000g, based on 1kg of the product.

3. The method as claimed in claim 1, wherein the kudzu root powder is prepared by mixing a small amount of cold water, preferably by stirring, and then adding boiling water (10-12 times of kudzu root powder in volume/weight ratio) at one time, and stirring to dissolve completely.

4. The method according to claim 1, wherein the raw materials are weighed and mixed, and then are homogenized and mixed at high speed in a food processor.

5. The method of claim 1, wherein the pre-packaged product is screened to a 60 mesh screen.

6. The method of claim 1, wherein the cooking is boiling water steaming or boiling for 10 ± 2min, or 105 ± 2 ℃, 5-6 min.