Method for preparing dressing from shrimp heads and shrimp shells

A technology of seasoning sauce and shrimp shells, which is applied in the field of preparing sauces by using shrimp heads and shrimp shells, can solve the problems of restricting popularization and application, easily causing allergies, difficult nutrients, etc., and achieves strong operability, low allergies, and easy preparation high efficiency effect

Active Publication Date: 2018-02-23
荣成市日鑫水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current technology for preparing sauces from shrimp heads and shells is difficult to achieve effective leaching of nutrients, and it is easy to cause allergies, which limits the popularization and application of this technology

Method used

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  • Method for preparing dressing from shrimp heads and shrimp shells

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In this embodiment, a method for preparing sauce using shrimp heads and shrimp shells goes through the following steps:

[0024] (I) Crush the shrimp head and shrimp shell scraps, add 3 times the weight of water and boil for 1.5 hours, filter to obtain the boiling liquid and residue;

[0025] (II) Add 2 times the weight of water to the residue obtained in step I, adjust the pH to 7.0, and add the composite protease to 3200 U / mL, and keep it at 50 degrees Celsius for 4 hours, heat inactivate and filter to obtain the fermentation broth;

[0026] (III) mixing the boiling liquid obtained in step I and the fermentation liquid obtained in step II to obtain a mixed liquid;

[0027] (IV) Add sugar, salt, starch, and thickener to the mixed solution of step III and mix well, heat to boiling, cool slightly, add monosodium glutamate, white vinegar, rice wine, and preservatives and stir to obtain a sauce;

[0028] (V) The sauce obtained in step IV is homogenized through a colloid mill, and he...

Embodiment 2

[0030] In this embodiment, a method for preparing sauce using shrimp heads and shrimp shells goes through the following steps:

[0031] (I) Crush the shrimp head and shrimp shell scraps, add 2 times the weight of water and boil for 4 hours, filter to obtain the boiling liquid and residue;

[0032] (II) Add 1 times the weight of water to the residue obtained in step I, adjust the pH to 6.5, and add the composite protease to 4000 U / mL, and keep it at 55 degrees Celsius for 3 hours, heat inactivate and filter to obtain the fermentation broth;

[0033] (III) mixing the boiling liquid obtained in step I and the fermentation liquid obtained in step II to obtain a mixed liquid;

[0034] (IV) Add sugar, salt, starch, and thickener to the mixed solution of step III and mix well, heat to boiling, cool slightly, add monosodium glutamate, white vinegar, rice wine, and preservatives and stir to obtain a sauce;

[0035] (V) The sauce obtained in step IV is homogenized through a colloid mill, and heat...

Embodiment 3

[0037] In this embodiment, a method for preparing sauce using shrimp heads and shrimp shells goes through the following steps:

[0038] (I) Crush the shrimp head and shrimp shell scraps, add 2 times the weight of water and boil for 4 hours, filter to obtain the boiling liquid and residue;

[0039] (II) Add 1-3 times the weight of water to the residue obtained in step I, adjust the pH to 7.5, and add the compound protease to 2000U / mL, and keep it at 35 degrees Celsius for 5 hours, heat inactivate and filter to obtain the fermentation broth ;

[0040] (III) mixing the boiling liquid obtained in step I and the fermentation liquid obtained in step II to obtain a mixed liquid;

[0041] (IV) Add sugar, salt, starch, and thickener to the mixed solution of step III and mix well, heat to boiling, cool slightly, add monosodium glutamate, white vinegar, rice wine, and preservatives and stir to obtain a sauce;

[0042] (V) The sauce obtained in step IV is homogenized through a colloid mill, and he...

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Abstract

The invention discloses a method for preparing dressing from shrimp heads and shrimp shells. The method comprises the following steps of (I) crushing scraps namely the shrimp heads and the shrimp shells, performing cooking, and performing filtering to obtain cooked liquid and residues; (II) adding water to the residues obtained in step I, regulating the pH value, adding compound protein enzymes for enzymolysis, performing heating for inactivating, and performing filtering to obtain fermentation liquid; (III) mixing the cooked liquid obtained in step I with the fermentation liquid obtained in step II to obtain mixed liquid; (IV) adding white sugar and the like to the mixed liquid in step III, performing uniform mixing, performing heating until the boiling-over state is obtained, performingslight cooling, then adding monosodium glutamate, white vinegar, yellow wine and a preservative, and performing uniform stirring to obtain the dressing; and (V) performing homogenizing treatment on the dressing obtained in step IV with a colloid mill, performing heating for sterilizing and performing filling. The preparation method is reasonable in process, advanced in technique, and high in maneuverability. The dressing obtained by the method has low allergenicity, and therefore, is suitable for being eaten by vast crowds with an allergic reaction for seafoods.

Description

Technical field [0001] The invention relates to the preparation of seasonings, in particular to a method for preparing a sauce using shrimp heads and shrimp shells. Background technique [0002] Seasonings, also called condiments, refer to food ingredients that are used in small amounts to add to other foods to improve the taste. In terms of technical means, most of them are natural seasonings, such as salt, soybean oil, sugar, and star anise. Nowadays, Chinese people use compound seasonings, such as MSG, chicken essence, and chicken powder. However, the existing seasonings all have the disadvantages of single taste and few nutrients. [0003] Shrimp meat is a processed product of shrimp that people generally like to eat. The production process produces a large amount of shrimp heads and shrimp shells. These cuts are also used for many purposes. They can be dried to make shrimp meal, feed, or Extract astaxanthin and so on. Research results in recent years have confirmed that shr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L17/20
CPCA23V2002/00A23L17/20A23L27/00A23L27/10A23V2250/2042A23V2250/5118A23V2200/242
Inventor 原永广房文涛
Owner 荣成市日鑫水产有限公司
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