Antarktischer krill shrimp sauce capable of being rapidly produced by enzyme method and preparation method of antarktischer krill sauce

An Antarctic krill and shrimp paste technology, applied in food science and other directions, can solve the problem of fishy smell, high salt content of shrimp paste does not meet the healthy diet orientation of low salt, etc., and achieve the effect of avoiding rancid smell

Inactive Publication Date: 2017-04-26
OCEAN UNIV OF CHINA
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a condiment with complete protein and rich nutrition, shrimp paste is currently limited to people who are familiar with and love its flavor among coastal residents, but residents who are unfamiliar with it in inland areas and coastal areas do not like it. The reason is analyzed The reasons are: First, most commercially available shrimp pastes, while presenting seafood flavors such as shrimp, often have a fishy smell that many people say is unacceptable; second, the characteristics of high salt content in commercially available shrimp pastes are not in line with low-salt health. diet orientation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The first step is to thaw the block-shaped frozen Antarctic krill at 3°C ​​for 6 hours; then soak the thawed krill in water with 3 times the mass, add food-grade phosphoric acid to adjust the pH of the soaking water to 4.5, and wait for 15 minutes Finally, drain the water with a spray rotary sieve; use a meat harvester with a meat harvesting hole diameter of 2mm for shelling and meat harvesting;

[0029] The second step is to chop the Antarctic krill meat with a high-speed chopping machine at 1500 rpm for 5 minutes to break the shrimp meat and shrimp eyes, and then put the material into the enzymatic hydrolysis tank;

[0030] The third step is to raise the temperature of the material to 53°C under stirring conditions, and autolyze and enzymolyze for 1 hour;

[0031] The fourth step is to raise the temperature of the material to 57°C, and add alkaline protease and flavor protease under the condition of stirring, the ratios are 400U / g and 100U / g respectively, and carry ou...

Embodiment 2

[0037] The first step is to thaw the block-shaped frozen Antarctic krill at 4°C for 8 hours; then soak the thawed krill in water with 4 times the mass, add food-grade phosphoric acid to adjust the pH of the soaking water to 4.5, and after 30 minutes Use a spray rotary sieve to drain water; use a meat harvester with a meat harvesting hole diameter of 2mm to shell and harvest meat;

[0038] The second step is to chop the Antarctic krill meat with a high-speed chopping machine at 1500 rpm for 5 minutes to break the shrimp meat and shrimp eyes, and then put the material into the enzymatic hydrolysis tank;

[0039] The third step is to raise the temperature of the material to 53°C under stirring conditions, and autolyze and enzymolyze for 1.5 hours;

[0040]The fourth step is to raise the temperature of the material to 58°C, and add alkaline protease under the condition of stirring at a ratio of 500U / g, and carry out the second-stage enzymatic hydrolysis for 1.5 hours;

[0041] Th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of a processing technology of an aquatic condiment and particularly relates to antarktischer krill shrimp sauce capable of being rapidly produced by an enzyme method. The antarktischer krill shrimp sauce is a novel shrimp sauce product obtained by taking antarktischer krill as a raw material and sufficiently utilizing the characteristic of high autolytic enzyme activity through steps of unfreezing, defluorinating, taking meat, crushing, self-dissolving, carrying out two sections of enzymolysis, adding salt and carrying out enzymolysis, blending, sub-packaging, sterilizing and carrying out enzyme destruction. The antarktischer krill shrimp sauce produced by the enzyme method has important characteristics in the aspects of production, such as short period and low cost; the product has the characteristics of characteristic red color of krill shrimp meat, moderate viscosity, uniform texture, abundant nutrients, unique flavor, low salt content and short production period; in the shrimp sauce, the content of proteins accounts for more than or equal to 10% and the content of amino-state nitrogen is higher than 1.1g / 100g (according to the content of N); the content of total volatile basic nitrogen (TVBN) is lower than 50mg / 100g; and defluorination treatment is carried out so that the content of fluorine in the antarktischer krill shrimp sauce is lower than 70mg / Kg. The shrimp sauce provided by the invention can be cooked and directly eaten and can also be used for producing preserved vegetables with a special flavor.

Description

technical field [0001] The invention belongs to the technical field of aquatic product seasoning, and in particular relates to an Antarctic krill paste rapidly produced by enzymatic method. Background technique [0002] Shrimp paste is a kind of seasoning commonly used by residents in coastal areas of our country. It has the characteristics of unique flavor and rich nutrition. It is used for cooking or dipping, and has a considerable audience. Shrimp paste is usually made by grinding and fermenting small shrimps. Hairy shrimp, grasshopper shrimp, and white shrimp are common raw materials for shrimp paste. production peak. The popular family-style traditional method in our country is to grind the shrimp, add 25-30% salt, and ferment for half a year to one year. This method has a long production cycle, extensive operation, and increases hygiene risks. [0003] As a condiment with complete protein and rich nutrition, shrimp paste is currently limited to people who are familia...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40A23L17/00A23L5/20
Inventor 陈桂东尹利昂薛长湖樊燕常耀光李兆杰
Owner OCEAN UNIV OF CHINA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap