The method comprises the following steps:
drying and crushing
shrimp heads and
shrimp shells, adding water according to a ratio of 1: 3, adding 0.5%-0.7% of compound
protease, and carrying out enzymolysis at 50-55 DEG C for 2-3 hours; after
enzyme deactivation, adding 7-10% of brown
sugar to adjust the pH value to 6.0-6.5, and sterilizing; the method comprises the following steps: inoculating pineapple endophytic
lactic acid bacteria (CGMCC 25352),
hansenula polymorpha (CGMCC 25353) and
aspergillus oryzae, mixing the three strains according to the
viable count of 1: 1: 1 (the total inoculum size is 3-4.5%, and the CFU / g is 10-10), and fermenting for 46-48 hours at the temperature of 30-32 DEG C in a dark place; and filtering and storing at-80 DEG C. The product is free of salt addition, the
fermentation period is less than or equal to 48 hours, the
amino acid nitrogen content is greater than or equal to 0.51 g / 100g, the total content of
lactic acid (6.88 mg / g),
succinic acid (3.73 mg / g) and
free amino acid is greater than or equal to 313mg / 100g, the volatile amino
salt content is less than or equal to 38.72 mg / 100mL, and the product has salty and fresh
flavor and orange-yellow clarified appearance. The problems of high salt, long period and heavy fishy smell of the traditional
shrimp soy sauce are solved.