Method for brewing shrimp oil by taking shrimp heads and shrimp shells as raw materials

A technology of shrimp shells and shrimp heads, which is applied in the field of rapid brewing of shrimp oil, can solve the problems of being unable to be used as others, poor product flavor, brewing shrimp oil, etc., and achieve the effects of rapid brewing, low production cost, and improved flavor quality

Inactive Publication Date: 2012-12-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the hydrolyzate obtained by protease hydrolysis also has obvious bitterness and fishy smell, and the product has poor flavor, so it cannot be used as the base material of other foods, and can only be used as feed
These characteristics of shrimp head and shrimp shell make it receive greater restrictions in the application of brewed food
So far, there is no technology to make shrimp oil from shrimp shells and shrimp heads at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment utilizes the method for quickly brewing shrimp oil from shrimp heads and shrimp shells, and its concrete steps are as follows:

[0032] (1) Take 100g of fresh shrimp heads and shrimp shells, crush the shrimp heads and shrimp shells to about 0.5cm, add 100g of water (1 times the total weight of the shrimp heads and shrimp shells);

[0033] (2) add 50g salt again (the final mass concentration of salt is 20%);

[0034] (3) Add 0.1g Novozymes compound protease (0.1% of shrimp head and shrimp shell quality);

[0035] (5) adjust the pH value to be 7.0, and control its pH value to be about 7.0 all the time during the fermentation process;

[0036] (6) Fermentation at 45°C for 6 months;

[0037] (7) After the fermentation, centrifuge the fermented liquid and the fermentation residue; the fermented liquid is sterilized to obtain 160 mL of fermented liquid, which is the shrimp oil obtained in this example.

Embodiment 2

[0039] The present embodiment utilizes the method for quickly brewing shrimp oil from shrimp heads and shrimp shells, and its concrete steps are as follows:

[0040] (1) Take 100g of fresh shrimp heads and shrimp shells, crush the shrimp heads and shrimp shells to about 0.5cm, add 50g of water (0.5 times the total weight of the shrimp heads and shrimp shells);

[0041] (2) add 37.5g salt again (the final mass concentration of salt is 20%);

[0042] (3) Add 0.08g Novozymes compound protease (0.08% of shrimp head and shrimp shell quality);

[0043] (5) adjust the pH value to be 8.2, and control its pH value to be about 8.2 all the time in the fermentation process;

[0044] (6) 50°C heat preservation and fermentation for 6 months;

[0045] (7) After the fermentation, centrifuge the fermented liquid and the fermentation residue; the fermented liquid is sterilized to obtain 110 mL of the fermented liquid, which is the shrimp oil obtained in this example.

Embodiment 3

[0047] The present embodiment utilizes the method for quickly brewing shrimp oil from shrimp heads and shrimp shells, and its concrete steps are as follows:

[0048] (1) Take 100g of fresh shrimp heads and shrimp shells, crush the shrimp heads and shrimp shells to about 0.5cm, add 50g of water (0.5 times the total weight of the shrimp heads and shrimp shells);

[0049] (2) add table salt again, make its final mass concentration be 30%;

[0050] (3) Add Novozymes compound protease again to make it account for 0.02% of the shrimp head and shrimp shell quality;

[0051] (5) adjust the pH value to be 7.5, and control its pH value to be about 7.5 all the time in the fermentation process;

[0052] (6) 50°C heat preservation and fermentation for 6 months;

[0053] (7) After the fermentation, centrifuge the fermented liquid and the fermentation residue; the fermented liquid is sterilized to obtain 110 mL of the fermented liquid, which is the shrimp oil obtained in this example.

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PUM

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Abstract

The invention relates to comprehensive utilization of an aquatic seasoning and an aquatic waste, in particular to a method for fast brewing shrimp oil by taking shrimp heads and shrimp shells as raw materials, belonging to the field of aquaculture. The method for brewing the shrimp oil by taking the shrimp heads or / and the shrimp shells as the raw materials and adding salt comprises the following steps of: (1) crushing the shrimp heads or / and the shrimp shells, and then adding the salt and proteases to form fermentation materials; (2) fermenting for some time by keeping temperature not higher than 60 DEG C, termly stirring in the fermentation process, and controlling a pH value between 7.0 and 8.2; and (3) after fermentation is finished, separating fermentation liquor from fermentation residuals to obtain the fermentation liquor. The invention reduces the production cost by substituting the shrimp heads and the shrimp shells for shrimps; the brewed shrimp oil has strong and comfortable odour without stinking smell, is suitable for being used as a food seasoning, has various nutrient components and is beneficial to the regulation of the balanced intake of nutrient elements and the human health.

Description

technical field [0001] The invention belongs to the field of aquatic products, and relates to comprehensive utilization of aquatic seasonings and aquatic waste, in particular to a method for rapidly brewing shrimp oil by using shrimp heads and shrimp shells as raw materials. Background technique [0002] Shrimp oil is a traditional aquatic seasoning, which is very popular in some coastal areas of our country. The traditional production of shrimp oil is made from small shrimps after 1 to 3 years of long-term fermentation. There are two traditional methods: Disadvantages, one is the long production cycle; the other is the relatively high cost of raw materials. [0003] There is no report on the rapid brewing technology of shrimp oil at home and abroad, only related research reports on the rapid brewing of fish sauce, such as Asbjorn Gildberg using the method of adding Antarctic cod sausage to accelerate the fermentation process of Arctic small sea fish, the research found that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 段杉冯滢滢
Owner SOUTH CHINA AGRI UNIV
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