A method for preparing shrimp paste by using low-value shrimp and shrimp scraps
A technology of shrimp scraps and low value, which can be used in shrimp/lobster processing, application, and acid-containing food ingredients, etc. It can solve the problems of underutilization, lack of natural lifelikeness, and insufficient shrimp fragrance, so as to improve utilization efficiency, enhance product aroma, increase the effect of peptide and amino acid content
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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 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.
[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, 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%, cy...
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