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Shrimp juice and its making process

A production method and shrimp juice technology are applied in the directions of food preparation, edible phospholipid composition, animal protein processing, etc., and can solve the problems that the delicious taste of shrimp cannot be reflected.

Inactive Publication Date: 2007-03-21
蒋佃水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Shrimp not only plays an important role in the rich and colorful food culture of our country, but also has unique umami taste, fragrance and deliciousness, and can season other dishes. People often use it as a seasoning, such as adding some dried shrimps when stir-fried vegetables But adding prawns directly does not perfectly reflect the delicious taste of prawns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0038] formula:

[0039] Shrimp Enzyme Hydrolysis Concentrate 78 Glucose 14 Salt 6

[0040] Sodium Glutamate 5 Modified Starch 4 β-Cyclodextrin 3

[0041] Yeast Extract 0.8 Soy Lecithin 0.6 I+G 0.4

[0042] Ethyl Maltol 0.3 Monoglyceride 0.15 Star Anise Oil 0.1

[0043] Clove oil 0.07

[0044] The preparation method of fresh shrimp enzymatic hydrolysis concentrate:

[0045] (1) Material selection: select fresh and high-quality river prawns or sea prawns with a similar individual weight;

[0046] (2) Cleaning: rinse with high-pressure water and rinse twice with drinking water;

[0047] (3) Ripening: Put the cleaned fresh shrimps into the interlayer pot, add clean water in a weight ratio of 1:1, open the steam valve, close the steam valve 5 minutes after the water boils, and keep it for 30 minutes;

[0048] (4) Shrimp peeling: the cooked shrimp is taken out and cooled, and the shrimp shell and shrimp head are separated from the shrimp meat by manual or equipment. The shrim...

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PUM

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Abstract

The present invention discloses shrimp juice and its making process. The shrimp juice consists of concentrated fresh shrimp enzymolyzing liquid 70-90 weight portions, glucose 10-20 weight portions, table salt 5-10 weight portions, sodium glutamate 4-8 weight portions, modified starch 3-6 weight portions, beta-cyclodextrin 2-5 weight portions, yeast essence 0.5-1.5 weight portions, soybean lecithin 0.4-1 weight portions, I+G 0.3-0.5 weight portions, ethyl maltol 0.2-0.4 weight portions, monoglycerolester 0.1-0.2 weight portions, aniseed oil 0.1-0.2 weight portions, and clove oil 0.05-0.1 weight portions. The technological process includes the main steps of cooking fresh shrimp, pulping, enzymolysis, enzyme deactivation, concentration, compounding, mixing, regulating, homogenizing, etc. The shrimp juice is one kind of high grade seasoning with good taste, rich nutrients and eating convenience.

Description

technical field [0001] The invention relates to a modern compound high-grade seasoning for aquatic products and a manufacturing method thereof, in particular to a kind of shrimp juice. Background technique [0002] Shrimp, with tender meat, delicious taste and rich nutrition, has been favored by people for a long time. [0003] Our country has a vast sea area, rivers and lakes are widely distributed, and is rich in shrimp resources. Since the beginning of the 1980s, due to the establishment of industrial shrimp breeding technology, the development of the shrimp farming industry has entered a new stage, and the breeding area has continued to expand. By the end of the 1980s, my country had become a big shrimp farming country. [0004] In recent years, the shrimp farming industry has grown at an unexpected pace. With the increase in market volume, it has also brought challenges to the shrimp farming industry. The reason, apart from fierce competition, is that the shrimp deep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23J3/04A23L1/237A23L1/228A23L1/0522A23L1/09A23J7/00A23D9/00A23L29/212A23L29/30
Inventor 蒋佃水
Owner 蒋佃水