A method for preparing seafood sauce using shrimp heads

Abstract

The present application relates to a kind of preparation of sauce, especially a kind of method for preparing sauce using shrimp head, comprising the following contents: shrimp head is stirred, water is added, and heated to cook, after cooking, filter to obtain shrimp head filtrate, rhizoma dioscoreae is washed clean, cut into small pieces, add water, then add protease to carry out enzymolysis, then heat inactivation filtered rhizoma dioscoreae filtrate, after being mixed evenly with shrimp head filtrate and rhizoma dioscoreae filtrate, obtain mixed solution A, mixed solution A is used as substrate to add bacillus natto, lactobacillus plantarum, white mold, and is placed into fermentation tank to carry out fermentation, obtain fermentation liquor, fermentation liquor is filtered by centrifugation, obtain seafood filtrate, seafood filtrate is added with salt, sugar, soy sauce and spice to boil inactivation sterilization, obtain mixed solution B, after mixed solution B is cooled, obtain seafood sauce.

Description

Technical Field

[0001] This invention relates to the preparation of a seasoning sauce, and more particularly to a method for preparing a seasoning sauce using shrimp heads. Background Technology

[0002] In the production of seafood, shrimp shells, shrimp heads, oyster soup, and shellfish skirts are often discarded. However, these materials are rich in calcium and umami components. If these wastes could be used to make seafood seasonings, it would help reduce the cost of seasonings. Among the existing technologies, shrimp heads are commonly used to prepare seafood products. However, because shrimp heads have a strong fishy smell, when they are mixed with other raw materials to prepare seafood products, the resulting seafood products often have a lot of residual fishy smell and little umami flavor, which makes them unacceptable to some consumers. Therefore, there is an urgent need for a method to prepare seafood seasoning sauce using shrimp heads, which can not only reduce the fishy smell of seafood products but also enhance their umami flavor. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a method for preparing seafood seasoning sauce using shrimp heads, which can not only reduce the fishy smell of seafood products, but also enhance the umami flavor of seafood products.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows: a method for preparing seafood seasoning sauce using shrimp heads, comprising the following steps:

[0005] Step 1: Crush the shrimp heads, add 2-3 times the weight of the shrimp heads in water, raise the temperature to 60-80℃, heat and boil for 10-30 minutes, filter to obtain shrimp head filtrate;

[0006] Step 2: Crush the bamboo fungus, add 2-3 times the weight of the bamboo fungus in water, then add protease, and carry out enzymatic hydrolysis at a temperature of 50-60℃ and a pH of 5-6. After that, heat to inactivate and filter to obtain bamboo fungus filtrate.

[0007] Step 3: After evenly mixing the shrimp head filtrate and bamboo fungus filtrate, we get mixture A. Using mixture A as a substrate, we add Bacillus natto, Lactobacillus plantarum, and Geotrichum cane to ferment the mixture in a fermentation tank to obtain fermentation liquid.

[0008] Step 4: Centrifuge and filter the fermentation liquid to obtain seafood filtrate;

[0009] Step 5: Add salt, sugar, soy sauce and spices to the seafood filtrate and boil to inactivate and sterilize it, to obtain mixture B. After cooling mixture B, the seafood seasoning sauce is obtained.

[0010] The beneficial effects of this invention are as follows: By adding natto bacteria, bamboo fungus, and Lactobacillus plantarum as substrates to shrimp head filtrate and bamboo fungus filtrate, during fermentation, natto bacteria produce proteases that decompose the proteins in bamboo fungus and shrimp head filtrate, producing a large amount of glutamic acid, which increases its umami flavor. Then, during the fermentation of Geotrichum candida, lipase is produced. The lipase decomposes the fishy substances in the shrimp head filtrate, thereby reducing the fishy smell of the prepared seafood seasoning sauce. Lactobacillus plantarum regulates the pH value in the fermentation tank through the metabolites produced during fermentation, enabling Geotrichum candida and natto bacteria to efficiently secrete metabolites, which improves the seafood seasoning sauce. Therefore, by utilizing bamboo fungus, natto bacteria, Lactobacillus plantarum, and Geotrichum candida to produce a synergistic effect, the seafood seasoning sauce prepared can not only reduce the fishy smell but also enhance the umami flavor of the seafood seasoning sauce. Detailed Implementation

[0011] To explain in detail the technical content, objectives, and effects of the present invention, the following description is provided in conjunction with the embodiments.

[0012] A method for preparing seafood seasoning sauce using shrimp heads includes the following steps:

[0013] Step 1: Crush the shrimp heads, add 2-3 times the weight of the shrimp heads in water, raise the temperature to 60-80℃, heat and boil for 10-30 minutes, filter to obtain shrimp head filtrate;

[0014] Step 2: Clean the bamboo fungus, cut it into small pieces, add 2-3 times the weight of the bamboo fungus in water, then add protease, and carry out enzymatic hydrolysis at a temperature of 50-60℃ and a pH of 5-6. After that, heat to inactivate and filter to obtain bamboo fungus filtrate.

[0015] Step 3: After evenly mixing the shrimp head filtrate and bamboo fungus filtrate, we get mixture A. Using mixture A as a substrate, we add Bacillus natto, Lactobacillus plantarum, and Geotrichum cane to ferment the mixture in a fermentation tank to obtain fermentation liquid.

[0016] Step 4: Centrifuge and filter the fermentation liquid to obtain seafood filtrate;

[0017] Step 5: Add salt, sugar, soy sauce and spices to the seafood filtrate and boil to inactivate and sterilize it, to obtain mixture B. After cooling mixture B, the seafood seasoning sauce is obtained.

[0018] Preferably, in step 3, the fermentation time in the fermenter is 1-2 days, the fermentation temperature is 30℃, and the humidity is controlled at 80%.

[0019] Preferably, the amount of natto bacteria inoculated in step 3 is 0.1%-0.5% of the volume of mixture A, and the concentration of natto bacteria is (1-3)×10⁻⁶. 7 cfu / ml.

[0020] Preferably, the inoculum size of *Lactobacillus plantarum* in step 3 is 0.1%-0.2% of the volume of mixture A, and the concentration of *Lactobacillus plantarum* is (1-4)×10⁻⁶. 7 cfu / ml.

[0021] Preferably, the amount of *Geotrichum candida* inoculated in step 3 is 0.1%-0.4% of the volume of mixture A, and the concentration of *Geotrichum candida* is (1-3)×10⁻⁶. 6 cfu / ml.

[0022] Preferably, the spices are star anise, cinnamon and cloves.

[0023] Bacillus natto and Lactobacillus plantarum are mature products that can be purchased from the market.

[0024] White ground mold can be purchased from Shanghai Xuanya Biotechnology Co., Ltd.

[0025] Example 1:

[0026] Method for preparing seafood seasoning sauce using shrimp heads: Take 1000kg of shrimp heads, wash them, and then crush them using a blender. Add 2-3 times the weight of the shrimp heads in water, raise the temperature to 60-80℃, and simmer for 10 minutes. Filter to obtain shrimp head filtrate. Clean 100kg of bamboo fungus, cut it into small pieces, and add 2-3 times the weight of the bamboo fungus in water. Then add 0.2% papain by mass to the bamboo fungus and water, and perform enzymatic hydrolysis at a temperature of 50-60℃ and a pH of 5-6. After heating to inactivate the enzyme, filter to obtain bamboo fungus filtrate. Mix the shrimp head filtrate and bamboo fungus filtrate, stir well, and obtain mixture A. Use mixture A as a substrate, add 2kg of *Lactobacillus plantarum*, and place it in a fermentation chamber for fermentation. The concentration of *Lactobacillus plantarum* is 2×10⁻⁶. 7 After 4 hours, add 1 kg of *Geotrichum candida*, followed by 3 kg of Bacillus subtilis natto. Place the mixture in a fermentation chamber for fermentation. The concentration of Bacillus subtilis natto is 2 × 10⁻⁶. 7 CFU / ml, the concentration of Geotrichum candida is 2×10⁻⁶. 6 The concentration of cfu / ml was sealed and fermented at 30℃ for 1 day, during which air was introduced at a pressure of 0.5MPa to obtain the fermentation liquid. The fermentation liquid was centrifuged and filtered to obtain the seafood filtrate. The centrifugation speed was 3000-4000 rpm. 500kg of the seafood filtrate was taken and 2.5kg of salt, 1.5kg of sugar, 1kg of soy sauce, 1kg of star anise, 1kg of cinnamon and 1kg of cloves were added and boiled at a temperature of 90-100℃ to obtain mixture B. Mixture B was cooled to room temperature to obtain the seafood seasoning sauce.

[0027] Example 2:

[0028] Method for preparing seafood seasoning sauce using shrimp heads: Take 1000kg of shrimp heads, wash them, and then crush them using a blender. Add 2-3 times the weight of the shrimp heads in water, raise the temperature to 60-80℃, and simmer for 20 minutes. Filter to obtain shrimp head filtrate. Wash 100kg of bamboo fungus, cut it into small pieces, and add 2-3 times the weight of the bamboo fungus in water. Then add 0.2% papain by mass to the bamboo fungus and water, and perform enzymatic hydrolysis at a temperature of 50-60℃ and a pH of 5-6. After heating to inactivate the enzyme, filter to obtain bamboo fungus filtrate. Mix the shrimp head filtrate and bamboo fungus filtrate, stir well, and obtain mixture A. Use mixture A as a substrate, add 2kg of *Lactobacillus plantarum*, and place it in a fermentation chamber for fermentation. The concentration of *Lactobacillus plantarum* is 2×10⁻⁶. 7 After 4 hours, add 1 kg of *Geotrichum candida*, followed by 3 kg of Bacillus subtilis natto. Place the mixture in a fermentation chamber for fermentation. The concentration of Bacillus subtilis natto is 2 × 10⁻⁶. 7 CFU / ml, the concentration of Geotrichum candida is 2×10⁻⁶. 6 The concentration of cfu / ml is sealed and fermented at 30℃ for 1 day, during which air is introduced at a pressure of 0.5MPa to obtain the fermentation liquid. After centrifugation and filtration, the seafood filtrate is obtained. The centrifugation speed is 3000-4000 rpm. Take 500kg of seafood filtrate, add 1kg of salt, 0.5kg of sugar, 0.5kg of soy sauce, 0.5kg of star anise, 0.5kg of cinnamon, and 0.5kg of cloves, and boil at a temperature of 90-100℃ to obtain mixture B. Cool mixture B to room temperature to obtain seafood seasoning sauce.

[0029] Example 3:

[0030] Method for preparing seafood seasoning sauce using shrimp heads: Take 1000kg of shrimp heads, wash them, and then crush them using a blender. Add 2-3 times the weight of the shrimp heads in water, raise the temperature to 60-80℃, and simmer for 30 minutes. Filter to obtain shrimp head filtrate. Clean 100kg of bamboo fungus, cut it into small pieces, and add 2-3 times the weight of the bamboo fungus in water. Then add 0.2% papain by mass to the bamboo fungus and water, and perform enzymatic hydrolysis at a temperature of 50-60℃ and a pH of 5-6. After heating to inactivate the enzyme, filter to obtain bamboo fungus filtrate. Mix the shrimp head filtrate and bamboo fungus filtrate, stir well, and obtain mixture A. Use mixture A as a substrate, add 2kg of *Lactobacillus plantarum*, and place it in a fermentation chamber for fermentation. The concentration of *Lactobacillus plantarum* is 2×10⁻⁶. 7 After 4 hours, add 1 kg of *Geotrichum candida* and then 3 kg of Bacillus subtilis (Bt) and place in a fermentation chamber for fermentation. The concentration of Bt is 2 × 10⁻⁶. 7 CFU / ml, the concentration of Geotrichum candida is 2×10⁻⁶. 6The concentration of cfu / ml is sealed and fermented at 30℃ for 1 day, during which air is introduced at a pressure of 0.5MPa to obtain fermentation liquid. After centrifugation and filtration of the fermentation liquid, seafood filtrate is obtained. The centrifugation speed is 3000-4000 rpm. Take 500kg of seafood filtrate, add 3kg of salt, 2.5kg of sugar, 1.5kg of soy sauce, 1.5kg of star anise, 1.5kg of cinnamon and 1.5kg of cloves and boil at a temperature of 90-100℃ to obtain mixture B. Cool mixture B to room temperature to obtain seafood seasoning sauce.

[0031] Comparative Example 1:

[0032] Unlike the method used in Example 1 to prepare seafood seasoning sauce using shrimp heads, no natto bacteria are added.

[0033] Comparative Example 2:

[0034] Unlike the method used in Example 1 for preparing seafood seasoning sauce using shrimp heads, this method does not involve adding Geotrichum candida.

[0035] Comparative Example 3:

[0036] Unlike the method used in Example 1 for preparing seafood seasoning sauce using shrimp heads, bamboo fungus filtrate is not added.

[0037] Comparative Example 4:

[0038] Unlike the method used in Example 1 for preparing seafood seasoning sauce using shrimp heads, no plant lactic acid is added.

[0039] Comparative Example 5:

[0040] Unlike the method in Example 4 for preparing seafood sauce using shrimp heads, the method for preparing seafood sauce using shrimp heads is as follows:

[0041] Take 1000 kg of shrimp heads, wash them, and then crush them using a blender. Add 2-3 times the weight of the shrimp heads in water, raise the temperature to 60-80℃, and boil for 10 minutes. Filter to obtain the shrimp head filtrate. Clean the bamboo fungus, cut it into small pieces, add 2-3 times the weight of the bamboo fungus in water, then add protease. Perform enzymatic hydrolysis at 50-60℃ and a pH of 5-6. After heating to inactivate the protease, filter to obtain the bamboo fungus filtrate. Mix the shrimp head filtrate and the bamboo fungus filtrate, stir well, and obtain mixture A. Use mixture A as a substrate, add 3 kg of natto bacteria, and place it in a fermentation chamber for fermentation. The concentration of natto bacteria is 2×10⁻⁶. 7 After 4 hours, add 1 kg of *Geotrichum candida*, followed by 2 kg of *Lactobacillus plantarum*, and place in a fermentation chamber for fermentation. The concentration of *Lactobacillus plantarum* is 2 × 10⁻⁶. 7 CFU / ml, the concentration of Geotrichum candida is 2×10⁻⁶.6 The concentration of cfu / ml is sealed and fermented at 30℃ for 1 day, during which air is introduced at a pressure of 0.5MPa to obtain fermentation liquid. After centrifugation and filtration of the fermentation liquid, seafood filtrate is obtained. The centrifugation speed is 3000-4000 rpm. Take 500kg of seafood filtrate, add 2.5kg of salt, 1.5kg of sugar, 1kg of soy sauce, 1kg of star anise, 1kg of cinnamon and 1kg of cloves and boil at a temperature of 90-100℃ to obtain mixture B. Cool mixture B to room temperature to obtain seafood seasoning sauce.

[0042] The concentration of trimethylamine in the seafood seasoning sauce prepared in Example 1 was determined by headspace gas chromatography-mass spectrometry according to GB5009.179-2016. The concentration of trimethylamine in Examples 2, 3, 4, Comparative Examples 1, 2, 3, 4, and 5 was determined by the same method.

[0043] The experimental results are shown in the table below:

[0044]

[0045] The data above shows that, compared with Comparative Example 5, the order in which Bacillus natto, Geotrichum candida, and Lactobacillus plantarum were added was different in Example 1. Because Lactobacillus plantarum was added first, the pH of the entire fermentation environment was made suitable for the fermentation of Geotrichum candida and Bacillus natto. As a result, after being added, Geotrichum candida and Bacillus natto could immediately and efficiently produce metabolites, thereby decomposing odors and reducing fishy smell.

[0046] Compared with Comparative Example 1, Example 1, without the addition of Bacillus natto, had a trimethylamine concentration of 7 mg / kg. This indicates that Bacillus natto, Lactobacillus plantarum, and Geotrichum can significantly reduce the concentration of trimethylamine during fermentation, thereby reducing the fishy smell of seafood sauce.

[0047] Compared with Comparative Example 2, without the addition of Geotrichum candida, the concentration of trimethylamine in Example 1 was 10 mg / kg, which shows that Geotrichum can reduce the concentration of trimethylamine during fermentation.

[0048] Compared with Comparative Example 3, Example 1 did not include bamboo fungus filtrate, which demonstrates that bamboo fungus can synergistically reduce the concentration of trimethylamine by Bacillus natto, Lactobacillus plantarum, and Geotrichum candidiasis.

[0049] Compared with Comparative Example 4, Example 1 did not include plant lactic acid, which demonstrates that *Lactobacillus plantarum* can increase the metabolites produced by the fermentation of *Bacillus natto* and *Geotrichum candida*, thereby reducing the concentration of trimethylamine.

[0050] Umami intensity level determination: A solution was prepared using monosodium glutamate (MSG), a commonly used umami substance, as a standard. The umami value was determined by a combination of electronic tongue detection and sensory evaluation. Umami values ​​with a concentration of less than 0.3% MSG were classified as slightly umami, those between 0.3% and 0.6% MSG were classified as umami, those between 0.6% and 0.8% MSG were classified as strongly umami, and those with a concentration of more than 0.8% MSG were classified as extremely umami.

[0051] The obtained seafood seasoning sauce was used for electronic tongue umami detection and sensory evaluation.

[0052] The experimental results are shown in the table below:

[0053]

[0054] The data above shows that the concentration of glutamic acid in Example 1 is extremely high, which means that Bacillus natto, Lactobacillus plantarum, and Geotrichum can significantly increase the concentration of glutamic acid during fermentation, thereby enhancing the umami flavor of the seafood sauce.

[0055] Compared with Comparative Example 1, Example 1 did not contain Bacillus natto. Comparative Example 1 had a strong umami flavor with a flavor value of 0.7%, which shows that Bacillus natto can produce specific proteases that can separate the shrimp head and bamboo fungus solution, thereby improving the umami flavor of the seafood seasoning sauce.

[0056] Compared with Comparative Example 2, Example 1 did not contain *Geotrichum candida*. Comparative Example 2 had a strong umami flavor with a flavor value of 0.65%, which shows that *Geotrichum candida* can distinguish off-flavor substances, thereby improving the umami flavor of the seafood seasoning sauce.

[0057] Compared with Comparative Example 3, without the addition of bamboo fungus filtrate, bamboo fungus can synergistically interact with Bacillus natto, Lactobacillus plantarum and Geotrichum candida to increase the concentration and umami value of glutamic acid.

[0058] Compared with Comparative Example 4, Example 1 did not add plant lactic acid, which shows that Lactobacillus plantarum can increase the metabolites produced by the fermentation of Bacillus natto and Geotrichum cannabinoids, thereby increasing the concentration and umami value of glutamic acid in the seafood seasoning sauce.

[0059] Compared with Comparative Example 5, Example 1 shows that the order in which Bacillus natto, Geotrichum candida, and Lactobacillus plantarum were added was different. Because Lactobacillus plantarum was added first, the pH of the entire fermentation environment was made suitable for the fermentation of Geotrichum candida and Bacillus natto. As a result, Geotrichum candida and Bacillus natto could immediately and efficiently produce metabolites after being added, thereby increasing the concentration and umami value of glutamic acid.

[0060] The seafood seasonings prepared in Examples 1, 1, 2, 3, and 4 were subjected to sensory evaluation by 50 individuals. A score of 10 was considered the highest, 8-10 was excellent, 5-8 was neutral, and 1-5 was very poor. The results, after averaging the evaluations of appearance, overall quality, flavor, and texture by the 50 individuals, are shown in the table below.

[0061]

[0062] As can be seen from the table, compared with the seafood seasonings of Comparative Examples 1, 2, 3, 4 and 5, the seafood seasoning sauce of the present invention is superior in appearance, flavor, taste and overall preference.

[0063] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent modifications made based on the content of the present invention specification, or direct or indirect applications in related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1.A method for preparing seafood sauce by using shrimp heads, characterized in that, comprising the following steps: Step 1: Stir the shrimp heads, add 2-3 times the weight of water, heat to 60-80℃, and cook for 10-30 minutes, then filter to obtain shrimp head filtrate; Step 2: Clean and cut the bamboo shoots into small pieces, add 2-3 times the weight of water, then add protease, and perform enzymatic hydrolysis at a temperature of 50-60℃ and a pH of 5-6, then heat to inactivate and filter to obtain bamboo shoot filtrate; Step 3: Mix the shrimp head filtrate and the bamboo shoot filtrate to obtain mixture A, then add Bacillus natto, Lactobacillus plantarum, and Geotrichum candidum to mixture A as a substrate, and place them in a fermentation tank for fermentation to obtain fermentation liquor; Step 4: Centrifugal filter the fermentation liquor to obtain seafood filtrate; Step 5: Boil and inactivate the seafood filtrate by adding salt, sugar, soy sauce, and spices to obtain mixture B, then cool mixture B to obtain seafood sauce; The fermentation tank in step 3 is fermented for 1-2 days at a temperature of 30℃ and a humidity of 80%; In step 3, Lactobacillus plantarum is first added, then Geotrichum candidum is added after 4 hours, and finally Bacillus natto is added. The Bacillus natto inoculation amount in Step 3 is 0.1-0.5% of the volume of the mixed solution A, and the concentration of the Bacillus natto is (1-3) x 10 7 cfu / ml; The inoculation amount of Lactobacillus plantarum in Step 3 is 0.1-0.2% of the volume of the mixed solution A, and the concentration of the inoculation amount of Lactobacillus plantarum is (1-4) x 10 7 cfu / ml. The inoculation amount of G. candidum in Step 3 is 0.1-0.4% of the volume of mixed solution A, and the concentration of G. candidum is (1-3) x 10 6 cfu / ml; 2.The method for preparing seafood sauce by using shrimp heads according to claim 1, characterized in that, the spices are star anise, cassia, and clove. ​ ​

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