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Antarctic krill paste and making method thereof

A technology of Antarctic krill and shrimp paste, which is applied in the direction of food ingredients as taste improvers, food science, and sugary food ingredients, etc. It can solve problems such as simplicity and backwardness, reduce the quality and safety of shrimp paste, and affect quality and taste. Achieve the effects of improving nutrition and economic value, facilitating absorption and utilization, and shortening the production cycle

Active Publication Date: 2016-06-01
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional shrimp paste is generally made by grinding sea shrimp and fermenting. During the fermentation process, ammonia gas is likely to affect the flavor of shrimp paste, and the nitrite produced will reduce the quality and safety of shrimp paste.
At the same time, the production equipment of the traditional natural fermentation method is simple and backward, the production cycle is long, the salt content is high (30-35%), and there are shortcomings such as heavy fishy smell and easy layering, which seriously affect its quality and taste, and do not meet the production requirements of the majority of people. Daily needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An Antarctic krill shrimp paste is prepared from fresh Antarctic krill through the processes of removing impurities, shelling, refining, enzymatic hydrolysis, and adding salt and fermenting to prepare low-salt, fishy-free Antarctic krill shrimp paste.

[0031] A method for preparing the above-mentioned Antarctic krill shrimp sauce, specifically consists of the following steps:

[0032] (1) Raw material processing: Select fresh Antarctic krill to sieve out impurities, and centrifuge to remove the water in it, and the centrifugation condition is 1000r / min, centrifuged for 30min;

[0033] (2) Shelling and meat extraction: the above products are shelled and meat harvested with a meat harvester;

[0034] (3) Composite enzyme enzymolysis: add 0.2% protease A and 0.2% lipase B to the shrimp paste, and enzymolyze it at 30° C. for 2 hours to obtain the shrimp paste enzymatic hydrolysis solution;

[0035] (4) Adding salt for fermentation and stirring to remove ammonia for the fi...

Embodiment 2

[0042] An Antarctic krill shrimp paste is prepared from fresh Antarctic krill through the processes of removing impurities, shelling, refining, enzymatic hydrolysis, and adding salt and fermenting to prepare low-salt, fishy-free Antarctic krill shrimp paste.

[0043] A method for preparing the above-mentioned Antarctic krill shrimp sauce, specifically consists of the following steps:

[0044] (1) Raw material processing: select fresh Antarctic krill to sieve out impurities, and centrifuge to remove the water therein, and the centrifugation condition is 1500r / min, centrifuged for 20min;

[0045] (2) Shelling and meat extraction: the above products are shelled and meat harvested with a meat harvester;

[0046] (3) Composite enzyme enzymolysis: add 0.5% protease A and 0.5% lipase B to the shrimp paste, and enzymolyze it at 40° C. for 1.5 hours to obtain the shrimp paste enzymatic hydrolysis solution;

[0047](4) Initial fermentation with salt and stirring to remove ammonia: add ...

Embodiment 3

[0054] An Antarctic krill shrimp paste is prepared from fresh Antarctic krill through the processes of removing impurities, shelling, refining, enzymatic hydrolysis, and adding salt and fermenting to prepare low-salt, fishy-free Antarctic krill shrimp paste.

[0055] A method for preparing the above-mentioned Antarctic krill shrimp sauce, specifically consists of the following steps:

[0056] (1) Raw material processing: Select fresh Antarctic krill to sieve out impurities, and centrifuge to remove the water therein, and the centrifugation condition is 2000r / min, centrifuged for 10min;

[0057] (2) Shelling and meat extraction: the above products are shelled and meat harvested with a meat harvester;

[0058] (3) Compound enzyme enzymolysis: add protease A and 1% lipase B with a mass ratio of 1% to the shrimp paste, and enzymolyze it at 50° C. for 3 hours to obtain an enzymatic hydrolyzate of shrimp paste;

[0059] (4) Adding salt for fermentation and stirring to remove ammoni...

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PUM

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Abstract

The invention belongs to the technical field of higher value application of Antarctic krill, relates to shrimp paste and a making method thereof, in particular to Antarctic krill paste and a making method thereof. Fresh Antarctic krill is adopted as the raw material, the treatment steps of impurity removing, shell removing, grinding, enzymolysis and salting fermenting are conducted, and the Antarctic krill paste which is low in salt and free of fishy smell is made. The invention provides the Antarctic krill paste which is low in salt, free of fishy smell and nutritional and the processing technological process of the Antarctic krill paste. A bio-enzyme method is adopted to be combined with a fermentation method to make the Antarctic krill paste, and higher value application of Antarctic krill protein is achieved.

Description

technical field [0001] The invention belongs to the technical field of high-value utilization of Antarctic krill, and relates to a shrimp sauce and a preparation method thereof, in particular to an Antarctic krill shrimp paste and a preparation method thereof. Background technique [0002] Shrimp paste is one of the seasonings commonly used in coastal areas of China, Hong Kong and Southeast Asia. During the fermentation process of shrimp paste, protein is degraded into amino acid, and fat is converted into fatty acid, which makes it have a unique fragrance, delicious taste and endless aftertaste. Traditional shrimp paste is generally made by grinding sea shrimp and fermenting. During the fermentation process, ammonia gas is easily produced, which affects the flavor of shrimp paste. The nitrite produced will reduce the quality and safety of shrimp paste. At the same time, the production equipment of the traditional natural fermentation method is simple and backward, the prod...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L27/40A23L29/00A23L33/00
CPCA23V2002/00A23V2200/16A23V2250/082A23V2250/1614A23V2250/61
Inventor 樊燕薛长湖尹利昂薛勇李兆杰徐杰姜晓明
Owner OCEAN UNIV OF CHINA
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