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
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.
