Preparation method of seafresh flavor essence

Abstract

The invention discloses a preparation method for seafood-flavor essence, comprising the following steps: crushing shrimp heads and shells, and filtering the crushed material through a 16-mesh sieve to obtain the crushed shrimp shell material; based on mass proportion, taking 10-20 portions of crushed shrimp shell material, 1-10 portions of reducing sugar, 1-10 portions of sulfur compound, 1-10 portions of amino acid mixture, 10-20 portions of hydrolyzed plant protein, 1-5 portions of acetic acid, 1-5 portions of edible ethanol, 1-5 ginger powders, 1-5 portions of garlic powders, 0.2-1 portion of astaxanthin and 30-70 portions of vegetable oil, and putting all the components into a high-pressure reactor to get fully mixed; rapidly heating the reactor to 105 DEG C and timing insulation reaction time; controlling the temperature within 105-120 DEG C and the reaction time within 15-45min; and cooling and filtering the solution to the room temperature after the reaction; therefore, the obtained filtrate is the oily shrimp-flavor essence.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a preparation method of seafood flavor essence. Background technique [0002] Meat flavor is one of the flavors that has developed rapidly in recent years, and is widely used in the flavoring and flavoring of convenience food, puffed food and meat products. Since the 1970s, it has been widely researched and applied at home and abroad. Many flavor companies in the world, such as IFF in the United States, BBA in the United Kingdom, Firmenich in Switzerland, and Takasago in Japan, have mass-produced meat flavors. , and the domestic annual output of meat flavors has reached more than 8,000 tons. [0003] With the improvement of people's living standards, people have put forward higher requirements for the color, aroma and taste of food. It is the trend of the times to return to nature and seek green food. [0004] At present, the existing salty seafood essence mainly prep...

AI Technical Summary

Problems solved by technology

This product has a good natural taste and characteristic taste, but its disadvantage is that the taste is "raw" and there is no sense of cooking

[0005] Shrimp is a traditional seafood export in my country. However, due to the action of phenoloxidase, the head of the shrimp is easy to turn black. Therefore, most of the exported shrimp in my country are exported without the head and shell or after removing the head and shell. In the process of processing and exporting shrimp, about Shrimp heads and shells, which are one-third the weight of shrimp, are generally only treated as feed or waste, which not only causes waste of resources, but also produces environmental pollution