Seafood soy sauce and production method thereof

A technology of soy sauce and seawater shrimp, applied in the field of condiments, can solve problems such as waste, ineffective use of protein resources, taste, and nutritional limitations

Inactive Publication Date: 2013-01-30
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of seawater shrimp processing, a large amount of protein resources have not been effectively utilized, therefore, serious waste has been caused, and environmental pollution has also been caused.
On the other hand,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of defatted shrimp powder: the purchased Antarctic krill was first cleaned with tap water, dried overnight, and the dried shrimp powder was pulverized with a pulverizer. Use the chloroform-methanol method to degrease the shrimp powder: accurately weigh 25g of the crushed shrimp powder and place it in a distillation flask, first add 4-5mL of water, then add 200mL of chloroform-methanol solution and place it on a fat analyzer at 65-70°C Heat and reflux in a water bath, start timing from slight boiling, extract for 6.5 hours, filter, remove residual solvent, and dry to obtain defatted shrimp powder (compared with non-defatted shrimp powder, defatted shrimp powder is light in pink, rough, low in fishy smell, and non-greasy). For the degreasing of prawns, the existing prawn degreasing operation can also be used to carry out.

[0022] (2) Koji making: Mix defatted soybean meal, bran, and defatted shrimp powder (4:1:5), add the same weight of water as the dry i...

Embodiment 2

[0028] The steps and conditions of this embodiment are the same as those in Example 1, wherein in the koji making step, the raw material for making koji is defatted soybean meal, and the defatted bean curd and defatted shrimp powder are mixed in a mass ratio of 6:4.

Embodiment 3

[0030] The steps of this embodiment are the same as in Example 1, wherein in the koji making step, defatted soybean meal, bran, and defatted shrimp powder are mixed in a ratio of 8:1:1.

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PUM

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Abstract

The present invention relates to a seafood soy sauce and a production method thereof. The soy sauce is prepared through the following steps that: defatted brine shrimps are added to a koji preparation raw material for soy sauce brewing, and the soy sauce is prepared according to soy sauce fermentation steps. For good applications of the prepared soy sauce, after the defatted brine shrimps are crushed, protease degradation is performed. The product of the present invention has characteristics of a reddish brown color, bright and shiny property, unique delicious fragrance of shrimp soy sauce, no decomposition odor, unique delicious taste of seafood soy sauce, moderate salt and sweet taste, good palatability, clear and transparent property, no suspended solid and no floc.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a seafood soy sauce and a production method thereof, namely shrimp soy sauce produced from seawater shrimps and a preparation method thereof. Background technique [0002] Soy sauce is one of the traditional brewing condiments in my country. It has been produced and eaten as early as the Zhou Dynasty, and has a history of more than 2,000 years. Because of its unique flavor, color and rich nutritional value, soy sauce has become an indispensable condiment in the dietary life of people in my country, Japan, South Korea, Southeast Asia, and even Europe and the United States. Although the output of soy sauce in my country ranks first in the world, it is mainly made of ordinary soy sauce, which basically uses vegetable protein such as soybean or soybean meal as the main raw material, supplemented by starchy raw materials such as flour, wheat flour or bran, and is formed...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L1/33A23L27/50A23L17/40A23L33/00
Inventor 毛相朝阚翡翡于小航薛长湖林洪
Owner OCEAN UNIV OF CHINA
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