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Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells

A thermal reaction and shrimp shell technology, applied in the field of food processing, can solve the problems of thin flavor, unprominent aroma, and lack of thermal reaction process of shrimp paste, and achieve the effects of rich flavor, low cost and rich amino acid composition.

Active Publication Date: 2011-07-27
江苏戚伍水产发展股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The shrimp-flavored salty flavor prepared by thermal reaction is different from the traditional shrimp-flavored seasoning produced from shrimp heads and small shrimps, although the latter also uses microbial fermentation and biological enzymatic hydrolysis in the production process, Produces the unique umami taste of shrimp products, but due to the lack of thermal reaction process, the flavor of shrimp paste and shrimp-flavored soy sauce prepared by the brewing method is weak and the aroma is not outstanding

Method used

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  • Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells
  • Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells
  • Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0027] [Implementation Case 1] Laboratory preparation of heat-reactive shrimp flavor essence

[0028]1kg of fresh shrimp shells, the moisture content is about 78%, put the shrimp shells into a 5L large beaker, add about 2.5L of deodorization liquid, the composition is 0.15% acetic acid + 0.15% sodium chloride + 0.15% sodium sulfite, soak for 2 hours , drained and washed 3 times with clear water, aired indoors for 10 hours, and dried in a vacuum oven to obtain 216g of dried shrimp shells. Use a small hammer mill to pulverize, and use a 60-mesh sieve to collect the fine powder for subsequent use.

[0029] Take 100g of the above-mentioned fine powder, put it into a large mouth round bottom flask with a stopper, add 100mL of 95°C hot water, stir and mix quickly with a glass rod, place the plug in a boiling water bath for 5min, take it out, and quickly place it in tap water to cool to room temperature.

[0030] Add 300mL of water, and stir in a 60°C water bath. Add 0.3g of papain...

Embodiment example 2

[0032] [Implementation Case 2] Small-scale preparation of heat-reacted shrimp flavor essence

[0033] 50kg of fresh shrimp shells, manually cleaned to remove foreign matter. Put the shrimp shells in the washing tank, add about 150L of deodorizing liquid, its composition is 0.05% acetic acid + 0.05% sodium chloride + 0.05% sodium sulfite, soak for 3 hours, take out and drain, and wash twice with water. After being dried by centrifugal dehydration equipment, then use a vacuum drying oven to dry at 75°C to obtain dried shrimp shells, which are pulverized by a roller mill and sieved with 40 meshes to collect fine powder, about 10kg.

[0034] Add the above-mentioned fine powder into a 100L stirred reactor, add 15kg of 100°C boiling water, stir and mix well, seal it, and introduce a small amount of water vapor, maintain the temperature at 100°C for about 2min, open the exhaust valve, and quickly cool down to 40°C by vacuum pumping. ℃ or so.

[0035] Add 50 kg of deionized water, a...

Embodiment example 3

[0038] [Implementation Case 3] Effects of Adding Types of Reducing Sugar on Product Sensory

[0039] Different types of reducing sugars produce different aroma substances and have different reaction speeds. Generally, the rate of pentose is faster than that of hexose, and that of monosaccharide is faster than that of disaccharide. Combined with the price factor of sugar, this experiment selects xylose, fructose, glucose, sucrose to react with the enzymatic solution, and evaluates the effects of the four sugars by direct description method . The experimental process is the same as "Example 1", except that the reducing sugar added in each batch is the variety shown in Table 1. Through comparison, it is determined that xylose and glucose have a better effect in participating in the reaction, so these two sugars are selected for the preparation of the reaction essence. According to the research, good shrimp fragrance can be obtained by adding glucose and xylose at a ratio of 4:1,...

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Abstract

The invention belongs to the technical field of food, and relates to a production process for preparing hot reaction shrimp-taste essence with pondcrafish shells, which mainly comprises the technical units of macrobrachium shell pretreating unit, a softening unit, an enzymolysis unit, a Maillard reaction unit, a drying unit, a blending unit and the like. The preparation steps are as follows: taking produced macrobrachium byproduct, namely the macrobrachium shells as raw materials, soaking the macrobrachium shells by de-fishy liquid and washing and leaching, crushing into powder after being drying, softening at high temperature, blending by adding water, adding one or more protease for enzymolysis, adding reducing sugar, thiamine and other substances in the enzymolysis liquid, carrying out the Maillard reaction at high temperature for blending, taking the clear liquid for concentration after finishing, and making into power by spray drying, and on the basis, adding natural essence powder or extract to prepare hot reaction shrimp-taste essence with specific odor type. The product shrimp-taste essence is vivid and natural, the meaty taste is mellow, thus being a healthy seasoning product, and being widely applied to production of modern food and traditional seasoning products.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and relates to a process for preparing shrimp-flavored heat-reactive essence from macrobrach shells. 【Background technique】 [0002] Meat flavor essence is a mixture of various flavor substances with meat flavor, which can provide food with corresponding meat flavor, such as seasonings used in the production of instant noodles and ham sausages. The production of meat flavor essence has a history of more than 20 years in our country. There are three main preparation processes: (1) made from spices, natural spices and synthetic spices; (2) based on hydrolyzed animal and vegetable proteins, adding Spices, natural flavors and synthetic flavors blended; (3) based on the thermal reaction of hydrolyzed animal and vegetable proteins, spices, natural flavors or synthetic flavors are added. The meat flavor prepared completely by the method of flavoring has thin fragrance and poor taste, while th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/09A23L27/20
Inventor 戚国祥许正宏史劲松黄伟居向东窦文芳陆震鸣钱建瑛
Owner 江苏戚伍水产发展股份有限公司
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