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Method for preparing powdered flavoring agent based on decapod crustacea of Nagao subfamily, flavoring agent obtained using the same, and salt flavored using the product
Method for preparing powdered flavoring agent based on decapod crustacea of Nagao subfamily, flavoring agent obtained using the same, and salt flavored using the product
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机译：基于长尾亚科的十足纲甲壳纲的粉末状调味剂的制备方法，用其获得的调味剂和用该产品调味的盐
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摘要
A method for preparing a flavoring powder based on the decapod crustacea of Nagao, comprising: a) maintaining the craniothoracic part of the decapod crustacea of Nagao suborder circa 2 degrees Celsius, b) Adding vegetable oil to the head and chest, and c) heat treating the head and chest using dry heat at a temperature between about 160 degrees Celsius and about 180 degrees Celsius so that the interior reaches about 70 degrees Celsius for at least about 2 minutes, d) The midgut line is extracted from the thorax in the liquid state, e) the resulting creamy liquid is filtered without pressure, the solids present are separated, and f) the filtered product obtained in step e). And g) grinding the product obtained by lyophilization to a powder with a particle size of about 5 μm to about 80 μm. The flavoring agent obtained by the above method in which the craniothoracic part of the decapod crustacea of Nagao is derived from Patagonia shrimp is a powder with a particle size of about 5 μm to about 80 μm and about 39 without chitin. % Protein, about 43.0% lipid and about 8.0% ash. From about 10% to about 15% weight / weight% (weight / weight% relative to the final mixture) of powder flavor obtained by the above method, mixed with sea salt or flake salt for use in cooking Flavored salt.
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