Preparation method of deep fermented shrimp head sauce

A technology of deep fermentation and shrimp head sauce, which is applied in the direction of food science, food ingredients as color, food ingredients as odor improver, etc., can solve the problems affecting human health and high heavy metal content in shrimp head sauce, and achieve less heavy metal ions and better color. The effect of luster and moderate shrimp oil content

Active Publication Date: 2017-11-07
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the use of shrimp heads as raw materials may lead to high levels of heavy metals in shrimp head paste, which will affect human health after use

Method used

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  • Preparation method of deep fermented shrimp head sauce

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Effect test

Embodiment 1

[0025] A preparation method of deeply fermented shrimp head paste, comprising the following steps:

[0026] (1) Clean the shrimp head and soak it in salt water with a mass concentration of 0.5% for 30 minutes, remove the shrimp head and grind it, then add water twice the weight of the shrimp head and send it to a high-speed homogenizer for homogenization Process to obtain shrimp head puree;

[0027] (2) Put 100g of shrimp head puree into a fermenter, add metal ion adsorption bags, then add 3g of protease and 2g of peptidase, stir evenly, heat to 55°C, anaerobically stir and ferment for 24 hours, and take out metal ions Absorbent bag. The adsorbent in the preferred metal ion adsorption bag is mercapto silica gel microspheres with a particle diameter of 3 μm, and the mass ratio of mercapto silica gel microspheres to shrimp head puree is mercapto silica gel microspheres: shrimp head puree=0.2:1;

[0028] (3) Add 0.1 times the biomass charcoal of the shrimp head raw pulp weight ...

Embodiment 2

[0033] A preparation method of deeply fermented shrimp head paste, comprising the following steps:

[0034] (1) Clean the shrimp head and soak it in 0.7% saline for 45 minutes, remove the shrimp head and mince it, then add water 3.5 times the weight of the shrimp head and send it to a high-speed homogenizer for homogenization Process to obtain shrimp head puree;

[0035](2) Put 125g of shrimp head puree into a fermenter, add metal ion adsorption bags, then add 5g of protease and 3.5g of peptidase, stir evenly, heat to 60°C, anaerobically stir and ferment for 36 hours, and take out the metal Ion adsorption bag, the preferred adsorbent in the metal ion adsorption bag is mercapto silica gel microspheres with a particle diameter of 7 μm, and the mass ratio of mercapto silica gel microspheres to shrimp head puree is mercapto silica gel microspheres: shrimp head puree=0.35:1 ;

[0036] (3) Add 0.35 times the biomass charcoal of shrimp head raw pulp weight and 40g of fermentation a...

Embodiment 3

[0041] A preparation method of deeply fermented shrimp head paste, comprising the following steps:

[0042] (1) Clean the shrimp head and soak it in salt water with a mass concentration of 1% for 60 minutes, remove the shrimp head and grind it, then add water 5 times the weight of the shrimp head and send it to a high-speed homogenizer for homogenization Process to obtain shrimp head puree;

[0043] (2) Put 150g of shrimp head puree into a fermenter, add metal ion adsorption bags, then add 7g of protease and 5g of peptidase, stir evenly, heat to 63°C, anaerobically stir and ferment for 48 hours, and take out metal ions Adsorption bag, the preferred adsorbent in the metal ion adsorption bag is mercapto silica gel microspheres with a particle diameter of 10 μm, and the mass ratio of mercapto silica gel microspheres to shrimp head puree is mercapto silica gel microspheres: shrimp head puree=0.5:1;

[0044] (3) Add 0.6 times the biomass charcoal of shrimp head raw pulp weight and...

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Abstract

The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of the deep fermented shrimp head sauce. The preparation method comprises the following steps: after a shrimp head is prepared into shrimp head primary pulp and subjected to enzymolysis, a metal ion adsorption bag adsorbs released heavy metal ions; in deep fermentation, biomass carbide is used for carrying out continuous adsorption to serve as a heavy metal ion formed by shrimp head tissue structures; then, vacuum concentration is carried out to obtain the shrimp head sauce, wherein the biomass carbide comprises celery carbide, kelp carbide and black fungus carbide, and adsorbent in the metal ion absorption bag is sulfydryl silica gel microspheres. The deep fermented shrimp head sauce prepared by the method disclosed by the invention contains few heavy metal ions and can be eaten at ease, the average removal rates of lead, cadmium and mercury can be 57.26%, 31.57% and 46.40%, and the deep fermented shrimp head sauce has the advantages of aromatic fermentation flavor, no fishy smell, bright color and moderate shrimp sauce content.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of deeply fermented shrimp head sauce. Background technique [0002] Shrimp has high nutritional value, rich in protein, soft and easy to digest, and is an excellent food for people who are weak and need to take care of themselves after illness. The rich magnesium contained in shrimp meat has an important regulating effect on heart activity and can protect the cardiovascular system well. Shrimp meat has no fishy smell and bone spurs, and is rich in minerals, which is extremely beneficial to human health. At the same time, the astaxanthin in the shrimp helps to eliminate the "jet lag" caused by jet lag. But because the meat content in the shrimp head is few, when people eat or process shrimp, only utilize the shelled shrimp part usually, and discard the shrimp head. The shrimp head mentioned here usually refers to the cephalot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40A23L5/20
CPCA23V2002/00A23L5/25A23L5/273A23L17/40A23L17/65A23L27/60A23V2200/15A23V2200/04
Inventor 周宇芳肖金星郑斌杨会成相兴伟廖妙飞洪瑶
Owner ZHEJIANG MARINE DEV RES INST
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