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Method for preparing shrimp paste by using low-value shrimp and shrimp offal

A low-value technology for shrimp scraps, applied in food preparation, shrimp/lobster processing, application, etc., can solve problems such as insufficient shrimp flavor, lack of natural fidelity, and insufficient shrimp flavor, achieving important social significance, improving Product aroma, the effect of considerable economic benefits

Active Publication Date: 2015-01-07
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main problems of the shrimp flavoring agents seen on the market are: (1) all use fresh shrimps as raw materials, and the cost is high
(2) It is artificially blended with synthetic essence, and its product aroma is relatively single, lacks natural vividness, and is usually not resistant to high temperature
(3) The shrimp-flavored seasoning prepared by simple bio-enzyme technology, the shrimp flavor is not strong enough, not full enough
(4) Using a simple enzymatic hydrolysis solution as the base material and performing a simple Maillard reaction, the shrimp taste is not pure enough, lifelike, and has a short aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing shrimp paste by utilizing low-value shrimp and shrimp scraps, comprising the following steps:

[0034] (1) Autolysis of low-value shrimp: Wash, remove impurities, crush the low-value shrimp, mix and homogenize according to the weight ratio of water and shrimp at 3:1, adjust the pH to 7.8, and place it at a constant temperature of 50°C for 3 hours to obtain low-value shrimp self solution.

[0035] (2) Directed biological enzymolysis: Add acid protease and flavor protease (acid protease: flavor protease mass ratio is 2:1) to the low-value shrimp self-solution according to 0.3% of the shrimp weight of low-value shrimp, and adjust the pH to 6.0 , kept at 50°C under stirring conditions, enzymatically hydrolyzed for 3 hours, then raised the temperature to 90°C, and inactivated the enzyme for 15 minutes to obtain shrimp protein hydrolyzate.

[0036] (3) Maillard reaction: the mass percentages of each substance are as follows: shrimp protein hydrolyzate ...

Embodiment 2

[0040] A method for preparing shrimp paste by utilizing low-value shrimp and shrimp scraps, comprising the following steps:

[0041] (1) Low-value shrimp autolysis: Wash the low-value shrimp, remove impurities, mince, mix and homogenize the low-value shrimp according to the weight ratio of water and shrimp at 4:1, then use hydrochloric acid or sodium hydroxide (food grade) Adjust the pH to 7.0, and place at a constant temperature of 45°C for 2 hours to obtain a self-solution of low-value shrimp and shrimp offal.

[0042] (2) Directed biological enzymatic hydrolysis: Add 0.2% neutral protease to the shrimp self-solution according to the weight of the shrimp, adjust the pH to 7.0, keep at 45°C under stirring conditions, enzymatic hydrolysis for 2 hours, then raise the temperature to 90°C, and inactivate the enzyme for 15 minutes , to obtain shrimp protein hydrolyzate.

[0043] (3) Maillard reaction: shrimp protein hydrolyzate 60%, glucose 5%, xylose 1%, ribose 1%, arginine 0.4%...

Embodiment 3

[0047] A method for preparing shrimp paste by utilizing low-value shrimp and shrimp scraps, comprising the following steps:

[0048] (1) Low-value shrimp autolysis: Wash the low-value shrimp, remove impurities, mince, mix and homogenize the low-value shrimp according to the weight ratio of water and shrimp 4:1, use hydrochloric acid or sodium hydroxide (food grade) Adjust the pH to 7.0, and place at a constant temperature of 45°C for 2 hours to obtain a self-solution of low-value shrimp and shrimp offal.

[0049] (2) Directed biological enzymolysis: Add 0.2% neutral protease to the shrimp self-solution according to the weight of the shrimp, use hydrochloric acid (food grade) to adjust the pH to 7.0, keep at 45°C under stirring conditions, enzymolysis for 2 hours, and then heat up to 80°C-90°C, inactivate the enzyme for 10-20min to obtain shrimp protein hydrolyzate.

[0050] (3) Maillard reaction: shrimp protein hydrolyzate 60%, glucose 5%, xylose 1%, ribose 1%, arginine 0.4%,...

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Abstract

The invention relates to a method for preparing shrimp paste by using low-value shrimp and shrimp offal. The method comprises the following steps of washing the low-value shrimp; removing impurities; grinding; adding water for homogenizing; carrying out autolysis; adding protease to carry out enzymolysis; adding reducing sugar and amino acids to carry out a Maillard reaction by using a enzymatic hydrolysate as a base material; cooling a reaction liquid to a room temperature; adding shrimp flavor substances; and regulating to obtain the shrimp paste. The shrimp flavor substances are obtained by using shrimp offal such as shrimp heads and shrimp shells as raw materials and extracting by using supercritical carbon dioxide extraction technology. The method prepares the shrimp paste by using the low-value shrimp and shrimp offal, effectively reduces source waste and environment pollution, has significant social importance and considerable economic benefits, and guarantees that the sources of the raw materials are natural, nutritional and safe. In cooperative with a modern technology, a natural and healthy seasoning item with realistic fragrance and thick shrimp flavor can be produced by the method, thereby solving the defects existing in present products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to seafood food processing, in particular to a method for preparing shrimp paste by using low-value shrimp and shrimp waste. Background technique [0002] Shrimp is one of the most popular seafood all over the world. It has a unique flavor and is favored by consumers. Therefore, imitation foods such as shrimp crackers and shrimp chips with pure shrimp flavor have long been loved by consumers. With the continuous renewal of people's dietary concepts, natural and healthy new shrimp flavors have become an urgent product for the food processing industry. [0003] Shrimp processing produces a large amount of shrimp scraps such as shrimp shells, shrimp tails, and shrimp heads. These scraps are rich in protein, phospholipids, astaxanthin and various minerals, and have great utilization value. At present, the scraps of shrimp in our country are only used to produce feed or are direct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/33A22C29/02A23L27/10A23L17/40
CPCA23L17/40A23L17/65A23L33/00A23V2002/00A23V2250/2042A23V2250/06A23V2250/55
Inventor 刘杨张伟伟李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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