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Preparation method of shrimp powder compound seasoning

A compound seasoning and shrimp powder technology, which is applied in the food field, can solve the problems of wasting resources and reducing the use value, and achieve the effect of simple production, retaining the original flavor and obvious flavor

Inactive Publication Date: 2012-12-19
ZHANGJIAGANG TAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the shrimp processing process, the shrimp heads and shells, which account for about 85% of the shrimp mass, are discarded or used as fertilizer or feed, which not only wastes resources but also reduces its utilization value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Take 100g of fresh shrimp scraps, add 100g of distilled water, cook, beat, and filter. Add flavor enzyme 12g, neutral protease 14g, Alcalase alkaline protease 12g to shrimp head slurry, enzymolysis pH=7.8, temperature 55℃, enzymolysis 2.0h, hydrolysis degree is 39.12%, heat to 85℃ to inactivate enzyme for 12min, Freeze dry after cooling.

[0018] 2) Add 50g of reducing sugar to the above enzymolysis solution, keep the temperature at 100°C, pH at 7.2, and the reaction time for 35min, then cool and lyophilize.

[0019] 3) Add 30g of lard, 10g of monosodium glutamate powder, 14g of salt, 6g of chili powder, 12g of garlic powder, 24g of peanut butter, 18g of ginger powder, and 11g of pepper powder into the cooled and freeze-dried product, and mix the above sauce ingredients evenly;

[0020] 4) Dry the mixed sauce in an oven at a temperature of 50-60°C until the water content is ≤0.2Wt.%, to obtain the shrimp powder compound seasoning.

Embodiment 2

[0022] 1) Take 100g of fresh shrimp scraps, add 150g of distilled water, cook, beat, and filter; add flavor enzyme 14g, neutral protease 15g, and Alcalase alkaline protease to adjust the pH = 8.0, and control the temperature at 58°C , enzymatically hydrolyzed for 1.8h, the degree of hydrolysis was 42%, heated to 87°C to inactivate the enzyme for 10min, cooled and then freeze-dried;

[0023] 2) Add 18g of reducing sugar to the above enzymolysis solution, keep the temperature at 125-130°C, pH=8.0, and the reaction time is 30min, then cool and freeze-dry;

[0024] 3) Add 20g of lard, 10g of monosodium glutamate powder, 14g of salt, 7g of chili powder, 10g of garlic powder, 25g of peanut butter, 20g of ginger powder, and 11g of pepper powder into the product after cooling and freeze-drying in step 2, and mix the above sauce ingredients evenly ;

[0025] 4) Dry the mixed sauce in an oven at a temperature of 55-60°C until the water content is ≤0.2Wt.%, to obtain the shrimp powder c...

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Abstract

The invention discloses a preparation method of shrimp powder compound seasoning, which comprises the following steps of: 1) taking fresh shrimp leftovers, adding distilled water, cooking, pulping and filtering; adding flavor enzyme and neutral protease into shrimp head pulp, adding Alcalase alkaline protease, adjusting the pH, controlling the temperature, carrying out enzymatic hydrolysis, cooling and freeze-drying; 2) adding reducing sugar into an enzymatic hydrolysate, heating and reacting, and cooling and freeze-drying; 3) adding other seasonings into a product cooled and freeze-dried in the step 2) and uniformly mixing; and 4) drying to prepare the shrimp powder compound seasoning. The preparation method of the shrimp powder compound seasoning has the beneficial effects that hydrolyzed animal protein obtained by utilizing an enzymatic hydrolysis technology contains rich free amino acid, facilitates the digestion and the absorption of human bodies and can be used for fragrance enhancement of the seasoning; and by adopting an enzymatic process, the reaction conditions are mild, the preparation is simple, and the original flavor is furthest kept. The compound seasoning prepared by various auxiliary materials is strong in fragrance and delicious in shrimp flavor and is senior seasoning integrating the effects of seasoning nutrition and health care.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of shrimp powder compound seasoning. Background technique [0002] my country is a large fishery producing country with abundant resources of shrimp and shellfish. In recent years, with the rapid development of my country's aquaculture industry and marine fishing industry, shrimp production has continued to increase. Shrimp is rich in nutrition and delicious, and it is a delicacy on the table. Shrimp is rich in unsaturated fatty acids, cephalin, carotenoids and various trace elements necessary for human body. [0003] In the shrimp processing process, the shrimp heads and shells, which account for about 85% of the shrimp mass, are discarded or used as fertilizer or feed, which not only wastes resources but also reduces its utilization value. [0004] Shrimp by-products are rich in protein, fat and minerals, and have high nutritional value. In addition, the ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 蒋健民
Owner ZHANGJIAGANG TAOYUAN FOOD
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