Shrimp protein extraction essence and manufacturing process thereof

A manufacturing process and technology of shrimp protein, which is applied in the field of food seasoning, can solve the problems of fishery economy and fishermen's income decline, fishery structure is not ideal, etc., and achieve the effect of preventing sea shrimp from deteriorating, reducing adverse effects, and rich in amino acids

Inactive Publication Date: 2011-04-27
ZHEJIANG DINGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the current fishery structure is still not ideal, marine fishing is still the focus of the aquaculture industry, and its fishing output reaches 130,000 tons, accounting for 90% of the total fishery output
In recent years, due to excessive fishing intensity, the main economic fish resources have declined severely, while the proportion of low-value fish and shrimp has increased. Taking spring and winter flood production as an example, in the "pair trawl" catch, the low-value fish and shrimp The proportion is as high as 60%, resulting in a significant decline in the fishery economy and fishermen's income

Method used

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  • Shrimp protein extraction essence and manufacturing process thereof
  • Shrimp protein extraction essence and manufacturing process thereof

Examples

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Embodiment 1

[0019] Example 1: Get 1000Kg of fresh low-value sea prawns and mix them with water of equal quality, add them to the reaction tank, then seal them up, then raise the temperature to 110°C, and keep the temperature unchanged for half an hour, steam and sterilize After finishing, the cooking liquid is finely ground into 10-25μm shrimp paste on JM130 colloid mill, put the shrimp paste into the enzymolysis pot, heat up to 50-60°C while stirring, adjust the pH to 5.5-6.5, and then Add 1Kg compound protease (enzyme activity 1.11×10 5 u / g) and 2Kg flavor protease (enzyme activity 6.4×10 4 u / g), stirring and maintaining this temperature for enzymolysis for 4-5 hours, adding 10g of antioxidants, then raising the temperature to 90°C for enzymatic deactivation treatment for 10 minutes, and then filtering to remove slag; adding 12 Kg of sodium chloride, 12 kg of sodium glutamate, 4 kg of glucose, 5 kg of white sugar, 0.16 kg of vitamin C, 0.32 kg of sodium inosinate, 0.32 kg of sodium gua...

Embodiment 2

[0020] Example 2: Get 1000Kg of fresh low-value sea prawns and mix them with water of equal quality, add them to the reaction tank, then seal them up, then raise the temperature to 110°C, keep the temperature unchanged for half an hour, cook and sterilize After finishing, the cooking liquid is finely ground into 10-25μm shrimp paste on JM130 colloid mill, put the shrimp paste into the enzymolysis pot, heat up to 50-60°C while stirring, adjust the pH to 5.5-6.5, and then Add 1Kg compound protease (enzyme activity 1.11×10 5 u / g) and 2Kg flavor protease (enzyme activity 6.4×10 4 u / g), stirring and maintaining this temperature for enzymolysis for 4-5 hours, adding 10g of antioxidants, then raising the temperature to 90°C for enzymatic deactivation treatment for 10 minutes, and then filtering to remove slag; adding 15 Kg of sodium chloride, 15 kg of sodium glutamate, 6 kg of glucose, 7 kg of white sugar, 0.2 kg of vitamin C, 0.4 kg of sodium inosinate, 0.4 kg of sodium guanylate, ...

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Abstract

The invention discloses a shrimp protein extraction essence and a manufacturing process thereof. The powdery shrimp protein extraction essence is obtained by using natural shrimps as the raw material through the steps of cooking, grinding, carrying out enzymolysis for destroying enzyme, performing maillard reaction, spraying and drying. The invention prevents deterioration of shrimps, improves the conversion rate of changing protein into amino acid through enzymolysis, better prevents oil oxidation and rancidity phenomenon and has the characteristic of aromatic flavor. The produced shrimp protein extraction essence has low water content and complete sterilization, ensures that the microbiological indicator is better than that of the similar products, has long quality guarantee period and is widely applied to the food processing industries of instant noodles, puffed food, cooked meat, and the like. Besides, the invention improves the additional value of aquatic products, solves the problem that the low-value aquatic products are hard to sell, increases income for fisherman and reduces side effect on the environment resulting from discarding low-value aquatic products.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a shrimp protein extract and a manufacturing process of a seafood seasoning made of sea shrimp. Background technique [0002] my country is a large fishery country, adjacent to the Bohai Sea, the Yellow Sea, the East China Sea, and the South China Sea. The total area of ​​the sea area is about 35.4 million square kilometers, and the inland water surface is about 17.47 million square kilometers. In 2005, marine fish catches reached 28.38 million tons, of which marine aquaculture output was 13.85 million tons, accounting for 1 / 7 of the world's fish catches. Ruian, a county-level city located in the middle of Wenzhou's "Gold Coast", has Feiyun River, one of the "Three Rivers" (Oujiang, Nanxi River, Feiyun River), with dozens of kilometers of coastline, rich marine resources and marine fisheries. develop rapidly. But the current fishery structure is still not ideal, marine fishing is still the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/228A23L27/10A23L27/22
Inventor 陈文春徐俊徐定锋宋德祥
Owner ZHEJIANG DINGWEI FOOD
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