The invention belongs to the technical field of food, and relates to a production process for preparing hot reaction
shrimp-taste essence with pondcrafish shells, which mainly comprises the technical units of
macrobrachium shell pretreating unit, a
softening unit, an enzymolysis unit, a
Maillard reaction unit, a
drying unit, a blending unit and the like. The preparation steps are as follows: taking produced
macrobrachium byproduct, namely the
macrobrachium shells as raw materials, soaking the macrobrachium shells by de-fishy liquid and washing and leaching, crushing into
powder after being
drying,
softening at high temperature, blending by adding water, adding one or more
protease for enzymolysis, adding
reducing sugar,
thiamine and other substances in the enzymolysis liquid, carrying out the
Maillard reaction at high temperature for blending, taking the
clear liquid for concentration after finishing, and making into power by
spray drying, and on the basis, adding natural essence
powder or extract to prepare hot reaction
shrimp-taste essence with specific
odor type. The product
shrimp-taste essence is vivid and natural, the meaty taste is mellow, thus being a healthy
seasoning product, and being widely applied to production of modern food and traditional
seasoning products.