Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials

A seasoning, thermal reaction technology, applied in food preparation, application, animal protein processing, etc., can solve the problems of long production cycle, not full product flavor, low technical level, etc., and achieve the effect of overcoming long production cycle

Inactive Publication Date: 2006-07-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common features of the above-mentioned products are simple process, low technical level, long production cycle and unsatisfactory product flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Use fresh whole shrimp as the main raw material, add whole shrimp / water with a ratio of 1:2 by mass, beating and add a certain amount of water before enzymatic hydrolysis, so that the dry matter content is measured by mass At 8%, the fineness of raw material particles is 40 mesh;

[0021] 2) Select flavor enzyme as the enzyme for hydrolysis, its addition amount is 10U / G shrimp protein, and act at 30°C for 300 minutes, so that the degree of hydrolysis of protein in the raw material reaches 30%;

[0022] 3) Enzyme-inactivating treatment is carried out on the above-mentioned hydrolyzate, and then filtered or centrifuged, and the clear liquid is taken for subsequent use;

[0023] 4) Add 1% glucose based on the mass of shrimp hydrolyzed protein, 2.5% glycine based on the mass of shrimp hydrolyzed protein, and 0.1% thiamine based on the mass of shrimp hydrolyzed protein in the clear liquid obtained through hydrolysis. Auxiliary ingredients such as ketone, 3% ascorbic acid...

Embodiment 2

[0027] 1) Use the leftovers produced by shrimp processing as the main raw material, after drying, carry out crushing treatment and add a certain amount of water before enzymatic hydrolysis, so that the content of dry matter is 40% by mass, and the fineness of raw material particles is 20% head;

[0028] 2) Select Novo protease and neutral protease to compound according to the mass ratio of 1:1, the amount of enzyme added is 200U / G shrimp protein, and act at 60°C for 20 minutes to make the degree of protein hydrolysis in the raw material reach 15% ;

[0029] 3) Enzyme-inactivating treatment is carried out on the above-mentioned hydrolyzate, and then filtered or centrifuged, and the clear liquid is taken for subsequent use;

[0030] 4) Add 20% xylose+fructose by mass of shrimp hydrolyzed protein to the above-mentioned clear liquid obtained by hydrolysis; add 10% arginine+alanine by mass of shrimp hydrolyzed protein, add shrimp hydrolyzed protein The protein mass is 3% ascorbic...

Embodiment 3

[0034] 1) With shrimp meat as the main raw material, after adding shrimp meat / water with a mass ratio of 1:2, after beating and adding a certain amount of water before enzymatic hydrolysis, the content of dry matter in the mass is 25%, the fineness of raw material particles is 80 mesh;

[0035] 2) Five kinds of proteases including flavor enzyme, Novo protease, neutral protease, alkaline protease and papain are used in combination, and the amount of each enzyme added is 100U / G protein. The degree of hydrolysis of protein reaches 25%;

[0036] 3) Enzyme-inactivating treatment is carried out on the above-mentioned hydrolyzate, and then filtered or centrifuged, and the clear liquid is taken for subsequent use;

[0037] 4) Add 10% fructooligosaccharides based on the mass of the shrimp hydrolyzed protein and 0.5% glutamic acid based on the mass of the shrimp hydrolyzed protein to the above-mentioned clear liquid obtained through hydrolysis, without adding thiamine, ascorbic acid an...

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PUM

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Abstract

The invention relates the method for preparation of hot reaction shrimp quelite, using shrimp or leftover bits and pieces as raw material. The method comprises the following steps: using shrimp or leftover bits and pieces as raw material, adding water to confect serous fluid, carrying out enzymolysis with proteinase, after sterilizing and removing leavings, adding deacidizing sugar, amino acid and other accessory materials. The method has the advantages of short production circle, low cost, and stable quality.

Description

technical field [0001] The invention discloses a method for preparing a heat-reactive shrimp-flavored seasoning using shrimp or shrimp scraps as raw materials, belonging to the technical field of shrimp processing and seasoning preparation. technical background [0002] Shrimp is a food with unique flavor. In addition to being rich in nutrition, it also has more than 40 kinds of aroma-generating ingredients. Therefore, it is also a natural and health-care seasoning treasure. Shrimp-flavored seasonings mainly include shrimp oil, shrimp paste, shrimp spices, shrimp sauce, shrimp-flavored soy sauce, etc. [0003] Shrimp oil is a typical fermented shrimp-flavored seasoning. It is obtained from a layer of clear oil produced after 5-6 months of fermentation with fresh shrimp or shrimp head, and then boiled to boil, cooled and precipitated. Products; shrimp paste is a shrimp-flavored seasoning that is first salted and then fermented. The fermentation time is shorter than that of s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/23A23J3/04A23L17/40A23L27/24
Inventor 张连富
Owner JIANGNAN UNIV
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