Preparation method for enzymolysis shrimp paste of small opossum shrimps
An enzymatic hydrolysis technology for mys shrimp, applied in the field of preparation of mys shrimp enzymatic hydrolysis shrimp slurry, can solve the problems of surrounding environment pollution, loss of nutrients in mys shrimp, economic loss of shrimp meal processing enterprises, etc., so as to improve efficiency and improve safety. sexual effect
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Embodiment 1
[0039] A kind of preparation method of mysid shrimp enzymolysis shrimp pulp, comprises the following steps:
[0040] Step 1: Take fresh mysis shrimp, wash them, add them to a meat grinder and crush them into shrimps, add pure water according to the mass ratio of feed to water 1:0.5, grind them into a homogenate with a colloid mill, and then add them to the reaction kettle;
[0041] Step 2: Add the alkaline buffer solution mixed by sodium carbonate and sodium bicarbonate, then add the mixed protease liquid containing the alkaline protease of raw material shrimp weight 0.02%wt, the papain of 0.01%wt and the trypsin of 0.04%wt , the pH value of the overall system is 8.0-9.0, and stirring the enzymolysis at a temperature of 38-43°C for 1 hour to obtain the whole shrimp enzymolysis solution;
[0042] Step 3: Add acetic acid to adjust the pH value of the whole shrimp enzymatic solution to 6.5-7.5, then add alcohol, the molar ratio of acetic acid and alcohol is 1:0.5, and raise the t...
Embodiment 2
[0046] A kind of preparation method of mysid shrimp enzymolysis shrimp pulp, comprises the following steps:
[0047] Step 1: Take fresh mysis shrimp, wash them, add them to a meat grinder and crush them into shrimps, add pure water according to the mass ratio of material to water 1:3.5, grind them into a homogenate with a colloid mill, and then add them to the reaction kettle;
[0048] Step 2: Add the alkaline buffer solution mixed by sodium carbonate and sodium bicarbonate, then add the mixed protease liquid containing the alkaline protease of raw material shrimp weight 0.05%wt, the papain of 0.04%wt and the trypsin of 0.09%wt , the pH value of the overall system is 8.0-9.0, and stirring the enzymolysis at a temperature of 38-43°C for 2 hours to obtain the whole shrimp enzymolysis solution;
[0049]Step 3: Add acetic acid to adjust the pH value of the whole shrimp enzymatic solution to 6.5-7.5, then add alcohol, the molar ratio of acetic acid and alcohol is 1:0.8, and raise t...
Embodiment 3
[0053] A kind of preparation method of mysid shrimp enzymolysis shrimp pulp, comprises the following steps:
[0054] Step 1: Take fresh mysis shrimp, wash them, add them to a meat grinder and crush them into shrimps, add pure water according to the mass ratio of feed to water 1:2, grind them into a homogenate with a colloid mill, and then add them to the reaction kettle;
[0055] Step 2: Add the alkaline buffer solution mixed by sodium carbonate and sodium bicarbonate, then add the mixed protease liquid containing the alkaline protease of raw material shrimp weight 0.03%wt, the papain of 0.03%wt and the trypsin of 0.07%wt , the pH value of the whole system is 8.0-9.0, and stirring the enzymolysis at a temperature of 38-43°C for 1.5h to obtain the whole shrimp enzymolysis solution;
[0056] Step 3: Add acetic acid to adjust the pH value of the whole shrimp enzymatic solution to 6.5-7.5, then add alcohol, the molar ratio of acetic acid and alcohol is 1:0.7, and raise the tempera...
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