PROCESS FOR THE PREPARATION OF A POWDERED FLAVORING BASED ON MACRURAN DECAPOD CRUSTACEANS THE FLAVORING PRODUCT OBTAINED WITH IT AND COOKING SALT FLAVORED WITH SAID PRODUCT

摘要

A process for the preparation of a flavoring powder based on macruran decapod crustaceans that comprises a) having macruran decapod crustacean cephalothoraxes kept at no more than about 2 degrees centigrade b) optionally adding vegetable oil to the cephalothoraxes c) heat treating the cephalothoraxes using dry heat at a temperature of between about 160 and about 180 degrees centigrades so that the inside reaches approximately 70 degrees centigrade for a period of approximately 2 minutes d) extracting the hepatopancreas of the cephalothoraxes in liquid form e) filtering the creamy liquid obtained without pressure separating the solids present; f) lyophilizing the filtrated product obtained in e); and g) grinding the product obtained by lyophilization to a powder with a particle size from about 5 µm to about 80 µm. The flavoring product obtained by the process described above where the macruran decapod crustacean cephalothoraxes come from Patagonian shrimps (Pleoticusmuelleri) being a powder of between about 5 µm to about 80 µm in particle size and comprising about 39% protein which does not include chitin about 43.0% lipids and about 8.0 % ash. Cooking flavored salt which comprises from about 10% w/w to about 15% w/w of the powdered flavoring product obtained by the process described above mixed with sea salt or salt flakes for culinary use where the % w/w refer to the final mix.