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Method for making shrimp sauce by adopting lactobacillus fermentation

A technology of lactic acid bacteria fermentation and lactic acid bacteria, applied in the fields of application, food preparation, food science, etc., to reduce the production of nitrite, enhance the flavor, and improve the flavor

Inactive Publication Date: 2013-03-27
QINGDAO SAMUELS INDAL & COMML
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although shrimp paste is delicious and unique, it will produce nitrite during the pickling and fermentation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The shrimp sauce is prepared by the following method: (1) lactic acid bacteria powder is dissolved in 2% glucose solution, and activated at 30°C; (2) fresh sea shrimp is screened to remove impurities, washed with running water, and then centrifuged to remove Demoisture; (3) above-mentioned sea shrimp is carried out low-speed defibrination with electric stone mill, and keeping rotating speed is 20 turns, obtains shrimp paste; (4) add the lactic acid bacteria of shrimp paste quality 0.05%, shrimp paste quality 10% in shrimp paste salt, fermented at a temperature of 30°C for 10 days with constant stirring; (5) put the above-mentioned shrimp paste in an airtight container and place it outdoors to promote maturation until the fermentation is complete; (6) put the above-mentioned shrimp paste into It is separated from the sauce, bottled and capped, then put into a sterilization tank for instant sterilization at 120°C to obtain the shrimp paste of the present invention.

Embodiment 2

[0011] The shrimp sauce is prepared by the following method: (1) lactic acid bacteria powder is dissolved in 2% glucose solution, and activated at 28° C.; (2) fresh sea shrimp is screened to remove impurities, washed with running water, and then centrifuged to remove Demoisture; (3) above-mentioned sea shrimp is carried out low-speed defibrination with electric stone mill, and keeping rotating speed is 30 turns, obtains shrimp pulp; (4) add the lactic acid bacteria of shrimp paste quality 0.04%, shrimp paste quality 12% in shrimp paste salt, fermented at a temperature of 28°C for 12 days with constant stirring; (5) put the above-mentioned shrimp paste in an airtight container and place it outdoors to promote maturation until the fermentation is completed; (6) put the above-mentioned shrimp paste into It is separated from the sauce, bottled and capped, then put into a sterilization tank for instant sterilization at 120°C to obtain the shrimp paste of the present invention.

Embodiment 3

[0013] The shrimp sauce is prepared by the following method: (1) lactic acid bacteria powder is dissolved in 2% glucose solution, and activated at 30°C; (2) fresh sea shrimp is screened to remove impurities, washed with running water, and then centrifuged to remove Demoisture; (3) above-mentioned sea shrimp is carried out low-speed defibrination with electric stone mill, and keeping rotating speed is 20 turns, obtains shrimp paste; (4) add the lactic acid bacteria of shrimp paste quality 0.03%, shrimp paste quality 15% in shrimp paste salt, fermented at a temperature of 30°C for 15 days with constant stirring; (5) put the above-mentioned shrimp paste in an airtight container and place it outdoors to promote maturation until the fermentation is completed; (6) put the above-mentioned shrimp paste into It is separated from the sauce, bottled and capped, then put into a sterilization tank for instant sterilization at 120°C to obtain the shrimp paste of the present invention.

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PUM

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Abstract

The invention relates to a method for making shrimp sauce by adopting lactobacillus fermentation. The method comprises the following concrete steps of: (1) dissolving lactobacillus powder in 2% glucose solution, and activating at the temperature of 25-30 DEG C; (2) screening fresh shrimps, removing sundries, cleaning with running water, and then centrifuging by adopting a centrifugal machine to remove moisture; (3) carrying out low-speed grinding on the shrimps by adopting a power-driven stone mill, so as to obtain shrimp paste; (4) adding lactobacillus and salt into the shrimp paste, fermenting for 10-15 days, and continuously stirring; (5) placing the shrimp paste into a closed container, and placing the closed container outside to promote maturity until fermentation is completed; and (6) carrying out oil sauce separation on the shrimp sauce, then bottling, and sterilizing after a cover is pressed, so that the shrimp sauce provided by the invention is obtained. The method provided by the invention can reduce content of nitrite in the shrimp sauce and enhance taste of the shrimp sauce.

Description

technical field [0001] The invention relates to a method for preparing shrimp sauce by fermenting lactic acid bacteria, which belongs to the field of food processing. technical background [0002] Shrimp paste is one of the seasonings commonly used in South Korea, China's coastal areas, Hong Kong and Southeast Asia. Shrimp paste is a stored fermented food. During storage, protein will be decomposed into amino acids, making it have a unique fragrance, delicious taste, and aftertaste endless. Moreover, the calcium contained in shrimp is decomposed into calcium that is easily absorbed by the human body, and the fat is converted into fatty acids. Therefore, shrimp paste is also a rich source of high-quality protein, calcium and fatty acids. Although shrimp paste is delicious and unique, it will produce nitrite during the pickling and fermentation process. Nitrite can be converted into nitrosamines in the acidic environment of the gastrointestinal tract, which is a carcinogen i...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 袁三平
Owner QINGDAO SAMUELS INDAL & COMML