Fresh shrimp flavor sauce and preparation method thereof

A seasoning sauce and flavor technology, which is applied in the field of fresh shrimp characteristic flavor sauce and its preparation, can solve the problems of similar method steps, single means, lack of flavor and nutrient content, etc., achieve small loss of nutrients, solve environmental pollution, The effect of reducing the content of trans fatty acids

Inactive Publication Date: 2018-03-23
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the above-mentioned prior art, the means are single, the method steps are similar, and the prepared products are all deficient in local flavor and nutrient content.

Method used

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  • Fresh shrimp flavor sauce and preparation method thereof
  • Fresh shrimp flavor sauce and preparation method thereof
  • Fresh shrimp flavor sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fresh shrimp characteristic flavor seasoning sauce and a preparation method thereof, comprising the following steps

[0026] Step 1 comprehensive oxidation of oil

[0027] 50mL soybean oil, 100mL purified water, 8g salt, 8g sucrose, 100g shrimp processing residue (shrimp head and shrimp skin), 20g leek (cut into 0.5cm long segments), 20g ginger (cut into 0.5cm side length pieces). Take 50mL oil and heat it to 160°C in an iron pan, add 20g diced ginger and stir-fry for 10s, then add 100g shrimp processing residue and 8g sucrose, stir-fry for 40s, then add 20g leek segments and 100mL water, stir-fry for 1min, then add 8g salt, stir well, cool to room temperature, set aside.

[0028] Step 2 Biological enzymatic hydrolysis

[0029] Remove the chives from the sample of oil comprehensive oxidation, add water at a mass ratio of 1:1, mix evenly, and beat to obtain a slurry. Take 100 g of the slurry, and when heated to 50° C., add 0.2% animal protease and 0.3% flavor protea...

Embodiment 2

[0036] A fresh shrimp characteristic flavor seasoning sauce and a preparation method thereof, comprising the following steps

[0037] Step 1 comprehensive oxidation of oil

[0038]40mL of soybean oil, 80-120 of purified water, 6g of salt, 6g of sucrose, 80g of shrimp processing residue (shrimp head and shrimp skin), 15g of leek (cut into 0.5cm long sections), 15g of ginger (cut into 0.5cm side length pieces) ). Heat 40mL of oil in an iron pan to 150°C, add 15g of diced ginger and stir-fry for 10s, then add 80g of shrimp processing residue and 6g of sucrose, stir-fry for 30s, then add 15g of leek segments and 80mL of water, stir-fry for 50s, then add 6g salt, stir well, cool to room temperature, set aside.

[0039] Step 2 Biological enzymatic hydrolysis

[0040] Remove the chives from the sample of oil comprehensive oxidation, add water at a mass ratio of 1:1, mix evenly, and beat to obtain a slurry. Take 100 g of the slurry, and when heated to 45° C., add 0.15% animal prot...

Embodiment 3

[0047] A fresh shrimp characteristic flavor seasoning sauce and a preparation method thereof, comprising the following steps

[0048] Step 1 comprehensive oxidation of oil

[0049] 60mL of soybean oil, 120mL of purified water, 10g of salt, 10g of sucrose, 120g of shrimp processing residue (shrimp head and shrimp skin), 25g of leek (cut into 0.5cm long segments), 25g ginger (cut into 0.5cm side length pieces). Take 60mL oil and heat it to 180°C in an iron pan, add 25g diced ginger and stir-fry for 15s, then add 120g shrimp processing residue and 10g sucrose, stir-fry for 50s, then add 25g leek segments and 120mL water, stir-fry for 70s, then add 10g salt, stir well, cool to room temperature, set aside.

[0050] Step 2 Biological enzymatic hydrolysis

[0051] Remove the chives from the sample of oil comprehensive oxidation, add water at a mass ratio of 1:1, mix evenly, and beat to obtain a slurry. Take 100 g of the slurry, and when heated to 60° C., add 0.3% animal protease a...

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Abstract

The invention provides a fresh shrimp flavor sauce and a preparation method thereof. The preparation method includes the steps of using the processing residual materials of shrimp skins, shrimp heads,fish bones and the like as raw materials, combining comprehensive grease oxidation, biological enzymolysis, Maillard reaction and the like technology, upgrading products to increase product added value, reduce or even eliminate bad odors such as bitterness and smelling of fish, and researching and developing a fresh shrimp special sauce with obvious fresh shrimp special favor, rich and smooth taste. The preparation method of the fresh shrimp flavor sauce has the advantages of combining the comprehensive grease oxidation and biological enzymolysis to improve the content of trans fatty acids insauces, using the Maillard reaction to provide flavor degree of products and being applicable to various types products such as hotpot seasoning, traditional cuisine cooking ingredients, pickling material, canned food, instant food, ready-to-eat products and the like.

Description

Background technique [0001] The invention relates to a seasoning sauce, in particular to a fresh shrimp flavor sauce and a preparation method thereof. [0002] Shrimp has always been used as a high-quality high-quality protein in food culture, and it is a high-quality food material. At present, my country's shrimp farming industry is relatively developed, and the number of farming is increasing year by year. Due to its special regional characteristics, the cost of fresh-keeping seafood products is relatively high, so they are mostly sold in the form of frozen shrimp, and this process will generate a lot of waste. The leftovers from shrimp processing in Zhanjiang alone amount to 30,000 t / year. Discarded processing residues are rich in nutrients, such as: astaxanthin, protein, unsaturated fatty acids, amino acids, etc. At present, many processing plants waste shrimp wastes—shrimp heads, shrimp shells, etc. as waste, or simply process them as livestock and poultry feed. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/21A23L29/00
CPCA23L27/10A23L27/20A23L27/215A23L29/06
Inventor 张玉玉王琳涵孙宝国陈海涛孙颖
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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