Method for processing sauce with mantis shrimp offal

A technology of leftovers and sauces, which is applied in the field of processing sauces with mantis shrimp leftovers, which can solve the problems of lack of flavor and nutrients, and achieve the effects of rich nutrition, reduced environmental pollution, and strong shrimp flavor

Inactive Publication Date: 2020-07-31
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products prepared by the above-mentioned prior art means are deficient in flavor and nutrients, without adding exogenous reducing sugars and amino acids, and without going through the Maillard aroma-enhancing reaction to remove fishy smell and astringency. Optimized for more nutritious, flavorful sauces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The mass parts of each ingredient of the product are: 90 parts of mantis shrimp scraps, 1 part of protease, 25 parts of reducing sugar, 18 parts of amino acid, 1 part of I+G, 8 parts of monosodium glutamate, 21 parts of table salt, 13 parts of white sugar, xanthan 4 parts of glue, 2 parts of citric acid, 5 parts of malic acid, 3 parts of yeast extract, 2 parts of white wine, 550 parts of water.

[0023] Above-mentioned a kind of method utilizing mantis shrimp leftovers to process sauce comprises the following steps:

[0024] (1) Dry the mantis shrimp leftovers, pulverize with a crusher, and sieve;

[0025] (2) Mix the product obtained in step (1) with water, add protease, 60°C, pH 6, enzymolysis for 2.5h;

[0026] (3) Filter the product obtained in step (2), add reducing sugar and amino acid, and react at 90°C for 40 minutes;

[0027] (4) Add I+G, monosodium glutamate, salt, white granulated sugar, xanthan gum, citric acid, malic acid, yeast extract and white wine to ...

Embodiment 2

[0029] The mass parts of each ingredient of the product are: 100 parts of mantis shrimp scraps, 2 parts of protease, 28 parts of reducing sugar, 22 parts of amino acid, 2 parts of I+G, 11 parts of monosodium glutamate, 24 parts of table salt, 16 parts of white sugar, xanthan 5 parts of glue, 3 parts of citric acid, 6 parts of malic acid, 4 parts of yeast extract, 2 parts of white wine, 600 parts of water.

[0030] Above-mentioned a kind of method utilizing mantis shrimp leftovers to process sauce comprises the following steps:

[0031] (1) Dry the mantis shrimp leftovers, pulverize with a crusher, and sieve;

[0032] (2) Mix the product obtained in step (1) with water, add protease, and perform enzymatic hydrolysis for 3 hours at 65°C and pH 7;

[0033] (3) Filter the product obtained in step (2), add reducing sugar and amino acid, and react at 100°C for 30 minutes;

[0034] (4) Add I+G, monosodium glutamate, salt, white granulated sugar, xanthan gum, citric acid, malic acid...

Embodiment 3

[0036] The mass parts of each ingredient of the product are: 95 parts of mantis shrimp scraps, 2 parts of protease, 30 parts of reducing sugar, 23 parts of amino acid, 1 part of I+G, 10 parts of monosodium glutamate, 22 parts of table salt, 14 parts of white sugar, xanthan 6 parts of glue, 4 parts of citric acid, 7 parts of malic acid, 5 parts of yeast extract, 3 parts of white wine, 580 parts of water.

[0037] Above-mentioned a kind of method utilizing mantis shrimp leftovers to process sauce comprises the following steps:

[0038] (1) Dry the mantis shrimp leftovers, pulverize with a crusher, and sieve;

[0039] (2) Mix the product obtained in step (1) with water, add protease, 63°C, pH 6, enzymolysis for 2.5h;

[0040] (3) Filter the product obtained in step (2), add reducing sugar and amino acid, and react at 98°C for 38 minutes;

[0041] (4) Add I+G, monosodium glutamate, salt, white granulated sugar, xanthan gum, citric acid, malic acid, yeast extract, white wine to t...

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PUM

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Abstract

The invention relates to a method for processing sauce with mantis shrimp offal, and belongs to the field of aquatic product seasoning processing. The mantis shrimp sauce is prepared from the following ingredients in parts by mass: 90-100 parts of the mantis shrimp offal, 1-2 parts of protease, 25-31 parts of reducing sugar, 18-24 parts of amino acid, 1-2 parts of I+G, 8-11 parts of monosodium glutamate, 21-24 parts of edible salt, 13-16 parts of white granulated sugar, 4-6 parts of xanthan gum, 2-4 parts of citric acid, 5-7 parts of malic acid, 3-5 parts of a yeast extract, 2-3 parts of Chinese spirits and 550-600 parts of water, and the ingredients are processed into a finished product through the steps of drying, crushing, enzymolysis, Maillard aroma enhancement, blending, sterilizationand the like. The mantis shrimp offal is treated through a biological enzymolysis technology and a Maillard aroma enhancement technology, so that the sauce which is red and bright in color, rich in nutrition and rich in shrimp flavor is prepared; and the additional value of the mantis shrimp offal is increased, and environmental pollution is reduced.

Description

technical field [0001] The invention belongs to the field of processing aquatic seasonings, and in particular relates to a method for processing seasoning sauce by using mantis shrimp leftovers. Background technique [0002] Mantis shrimp, commonly known as Pipi shrimp, is mainly distributed in the Yellow Sea and Bohai Sea in my country, with the largest output in Yantai coast. Due to its unique flavor and high nutritional value, its economic value has risen sharply in recent years, and its demand has increased day by day, and it has been exported in large quantities. In order to keep fresh, the heads and shells, which account for 40% to 50% of the mantis shrimp's weight, are removed as scraps during processing. material. These leftovers are rich in nutrients, such as astaxanthin, protein, unsaturated fatty acids, amino acids, and trace elements necessary for the human body. However, this part of leftovers has not been fully developed and utilized. Except a small part is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 胡爱军李子剑郑捷
Owner TIANJIN UNIV OF SCI & TECH
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