AROMATIC PRINCIPLE ELICITING CRAB TASTE AND ODOR Russian patent published in 1998 - IPC

FIELD: food and fish industries. SUBSTANCE: aromatic principle has the following components, wt.-%: sodium chloride 6-12; sucrose 0.5-2.0; sodium glutamate 0.3-0.5; melanoidines 4-5, and crab extract 80.5-89.2. Melanoidines are prepared by heating 20% an aqueous solution of glucosamine hydrochloride neutralized with sodium hydrocarbonate to pH 7.0 for 30 min at 100 C. Crab extract is prepared from nonconditioned boiled limbs of crabs by milling, pressing and juice separation followed by evaporation under vacuum. Product can be used for preparing analogs of natural foodstuffs. EFFECT: decreased cost of an aromatic principle. 2 tbl