Method for preparing edible essence from shrimp leftovers

Abstract

The invention relates to a production method of an essence, in particular to a method for preparing an edible essence from shrimp leftovers. The method comprises the following steps: biological enzymolysis: cleaning shrimp leftovers, pulverizing, mixing and pulping, adding table salt, alkali protease and flavored protease, regulating the initial pH value of the pulp, stirring for reaction, deactivating enzymes, and centrifugally separating to obtain a shrimp leftover protein hydrolyzate; thermal reaction: regulating the water content of the shrimp leftover protein hydrolyzate to 80%, adding glucose, xylose, glycine and arginine according to the proportions, regulating the pH value after dissolution, and heating to prepare a thermal reaction solution; and post treatment: regulating the water content of the thermal reaction solution to 60%, adding table salt, glucose and monosodium glutamate, adding an excipient, mixing, granulating, and freeze-drying to obtain the shrimp-flavor essenceproduct. The shrimp-flavor essence in the invention is rich in flavor and close to the original flavor of shrimps, and has the advantages of low fat content, short production period, low cost, and important social and economic meaning.

Description

technical field [0001] The invention relates to a production method of essence, in particular to a method for preparing edible essence by using shrimp leftovers. Background technique [0002] Most of the commercially available shrimps are exported or consumed in the form of frozen shrimps. During the production of shrimps, a large amount of by-products such as shrimp skins and shrimp tails and wastes will be produced. Such scraps contain high moisture and fat content and are difficult to transport. It is very easy to spoil and pollute the environment, so it must be disposed of in time and on the spot. [0003] At the same time, the leftovers of shrimp contain a large amount of protein, phospholipids, astaxanthin and various minerals, and these components have certain functional effects. After determination, the protein content in the leftovers of shrimp is 13.13%, which shows that it is rich in content. At present, these leftovers are only used to produce feed or are direc...

AI Technical Summary

Problems solved by technology

[0012] However, the use of fermentation technology to produce shrimp-flavored seasonings has a long production cycle, high salt content, and is limited by weather and regions; using the extract from shrimp directly as shrimp-flavored flavors is expensive and has a high fat content. This is not in line with the concept of low-fat food advocated by modern times; and the shrimp-flavored seasoning obtained by simply using bio-enzymatic technology, its flavor is not full enough