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...

Examples

Embodiment Construction

[0025] The present invention is described in further detail below.

[0026] A method for preparing edible essence by using shrimp leftovers, comprising the following steps:

[0027] Biological enzymatic hydrolysis: the shrimp leftovers are washed and minced, mixed with water and shrimp leftovers at a weight ratio of 1.5: 1 for beating, and 3% by weight of salt, 2% by weight of 500U / g alkaline protease and 4% by weight are added to the slurry. % weight of 500U / g flavor protease, adjust the initial pH of the slurry to 7.0, place it in an enzyme reactor for continuous stirring for 3 hours, and the reaction temperature is 50°C; then put it in a water bath at 100°C to kill the enzyme for 10min, and then perform centrifugation. Obtain shrimp waste protein hydrolyzate,

[0028] Thermal reaction: adjust the water content of shrimp scrap protein hydrolyzate to 80%, the glucose of 10% by weight, the xylose of 2.5% by weight, the glycine of 2% by weight, the arginine of 2% by weight, th...

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...

Examples

Embodiment Construction

[0025] The present invention is described in further detail below.

[0026] A method for preparing edible essence by using shrimp leftovers, comprising the following steps:

[0027] Biological enzymatic hydrolysis: the shrimp leftovers are washed and minced, mixed with water and shrimp leftovers at a weight ratio of 1.5: 1 for beating, and 3% by weight of salt, 2% by weight of 500U / g alkaline protease and 4% by weight are added to the slurry. % weight of 500U / g flavor protease, adjust the initial pH of the slurry to 7.0, place it in an enzyme reactor for continuous stirring for 3 hours, and the reaction temperature is 50°C; then put it in a water bath at 100°C to kill the enzyme for 10min, and then perform centrifugation. Obtain shrimp waste protein hydrolyzate,

[0028] Thermal reaction: adjust the water content of shrimp scrap protein hydrolyzate to 80%, the glucose of 10% by weight, the xylose of 2.5% by weight, the glycine of 2% by weight, the arginine of 2% by weight, th...