Prawn-flavor seasoning and processing technology thereof
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A technology of flavor seasoning and processing technology, applied in the field of shrimp flavor seasoning and processing, can solve the problems of large molecular weight, low absorption rate of human body, no flavor, etc., and achieve the effects of rich nutrients, high nutritional value, and soft and delicate taste.
Inactive Publication Date: 2017-09-19
兰溪富晟食品科技有限公司
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The seasoning shrimp flavor prepared by this method is richer in flavor and soft in mouthfeel, but the molecular weight of substances in the seasoning is relatively large, the human body absorption rate is low and the taste is relatively single, there is no unique flavor, and it cannot be clearly distinguished from the shrimp seasoning on the market to open
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Embodiment 1
[0022] A processing technology for flavor seasoning of prawns, the operation steps are:
[0023] 1) Pretreatment: use prawns or by-products of prawn processing as raw materials, wash, add water, and beat;
[0024] 2) Enzymatic hydrolysis: adjust the pH of the slurry to 6.5~7.4, add papain and trypsin, the amount of protease added is 0.1~0.2% of the slurry mass, papain:trypsin=1:0.4~0.7. Constant temperature enzymatic hydrolysis, the enzymatic hydrolysis temperature is 45~55℃, and the enzymatic hydrolysis time is 3~6h. After enzymatic hydrolysis, the enzyme was killed in a boiling water bath, and the filtrate was obtained by filtration. Sufficient enzymatic hydrolysis can decompose the macromolecular protein of prawns into small molecular proteins or amino acids, which are easily absorbed by the human body. The loss of other nutrients such as vitamins and minerals in the shrimp body is small, and the nutritional value is high;
[0025] 3) Thermal reaction: After concentrating...
Embodiment 2
[0033] A processing technology for flavor seasoning of prawns, the operation steps are:
[0034] 1) Pretreatment: use prawns or by-products of prawn processing as raw materials, wash, add water, and beat;
[0035]2) Enzymatic hydrolysis: adjust the pH of the slurry to 6.9, add papain and trypsin, the amount of protease added is 0.18% of the mass of the slurry, papain: trypsin = 1:0.6. Constant temperature enzymatic hydrolysis, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 5h. After enzymatic hydrolysis, the enzyme was killed in a boiling water bath, and the filtrate was obtained by filtration. Sufficient enzymatic hydrolysis can decompose the macromolecular protein of prawns into small molecular proteins or amino acids, which are easily absorbed by the human body. The loss of other nutrients such as vitamins and minerals in the shrimp body is small, and the nutritional value is high;
[0036] 3) Thermal reaction: After concentrating the f...
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Abstract
The invention discloses a prawn-flavor seasoning and a processing technology thereof. The processing technology of the prawn-flavor seasoning comprises the following steps: 1) carrying out preprocessing; 2) carrying out enzymatic hydrolysis; 3) carrying out thermal reaction; 4) carrying out fermentation; 5) carrying out flavoring; 6) carrying out spray-drying; and 7) carrying out packaging. The processing technology has the following beneficial effects: the enzymatic hydrolysis is fully performed so that macromolecular proteins of the prawns are decomposed into small-molecular proteins or amino acids which are easy for the human body to absorb, and loss of other nutrients in the prawn body, such as vitamins and minerals, is few so that the prepared prawn-flavor seasoning is high in nutritional values; Maillard reaction is carried out so as to greatly improve palatable taste of the prawns; moreover, additives are added so as to promote the Maillard reaction, and thus, the palatable taste is locked while loss rate of the palatable taste is greatly slowed down. The prawn-flavor seasoning prepared according to the processing technology is mellow in fresh prawn flavor, rich in nutrients, small in molecular weight, as well as soft, fine and smooth in taste; moreover, the prawn-flavor seasoning has the flavor of lactic acid and fresh prawn, and is unique in taste, mellow in flavor and long-lasting in aftertaste.
Description
technical field [0001] The invention relates to the technical field of seasoning processing, in particular to a prawn flavor seasoning and its processing technology. Background technique [0002] At present, the overall level of aquatic product processing in my country is not high, and 90% of shrimp processing is frozen processing. The main products include frozen whole shrimp, frozen headless shrimp, frozen shrimp, frozen anchovy shrimp, etc. There are problems such as single product structure and insufficient deep processing. . In addition, a large number of by-products are produced during the processing of products such as deheaded shrimp. According to statistics, more than 300,000 tons of by-products such as shrimp heads are produced by shrimp processing in my country every year. Due to the lack of effective processing and utilization technology, these by-products have not been well utilized so far, resulting in low added value of raw materials and low efficiency of aqua...
Claims
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