ARTIFICIAL CRAB FLAVORS AND PRODUCTION THEREOF

摘要

PURPOSE: A method for producing crab flavors capable of generating natural crab flavor, in particular snow crab flavor, using amino acid and sugars is provided. It can perfectly restore and supplement crab flavor disappeared during the processing and concentrating of seasoned crabs(gejang) and absolutely removes a fishy smell generated by long-term storage of seasoned crabs. CONSTITUTION: A mixture of 1.5 to 2% by weight of ribose, 0.2 to 0.3% by weight of cystine, 1 to 2% by weight of threonine and 95 to 97% by weight of water is subjected to amino-carbonyl reaction at high temperature and neutral pH and then cooled. Then, it is added with an excipient such as cyclodextrin and dried to give liquid crab flavors.