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Flavoring enzymolysis preparation method using procambarus clarkia head

A technology of Crayfish and seasoning, applied in the field of aquatic product processing, can solve problems such as environmental pollution, and achieve the effects of large economic benefit and beneficial processing level

Inactive Publication Date: 2009-05-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shrimp heads are usually discarded directly as the leftovers of shrimp processing, causing a lot of environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A carbonate buffer solution with a pH value of 7 is built in the reaction kettle, and the temperature is raised to 70°C. Shrimp heads are peeled off and minced, placed in the reaction kettle and stirred evenly. The ratio of material to liquid is 1:4, and alkaline protease is added. The substrate ratio is 1000U / g, while stirring, the hydrolysis time is 100min at 70°C, after the hydrolysis is completed, the impurities are filtered out, concentrated and freeze-dried or spray-dried to obtain the product seasoning. The product is slightly red, easily soluble in water, and has a certain aroma of shrimp.

Embodiment 2

[0010] A carbonate buffer solution with a pH value of 10 is built into the reaction kettle, and the temperature is raised to 40°C. Shrimp heads are peeled off and minced, placed in the reaction kettle and stirred evenly. The ratio of material to liquid is 2:1. Add alkaline protease, enzyme and The substrate ratio is 2000U / g, stirring at the same time, the hydrolysis time is 60min at 40°C, after the hydrolysis is completed, the impurities are filtered out, concentrated and freeze-dried or spray-dried to obtain the product seasoning. The product is light red, soluble in water, and has a certain aroma of shrimp.

Embodiment 3

[0012] A carbonate buffer solution with a pH value of 8 is built into the reaction kettle, and the temperature is raised to 55°C. Shrimp heads are peeled off and minced, placed in the reaction kettle and stirred evenly. The ratio of material to liquid is 1:1. Add alkaline protease, enzyme and The substrate ratio is 1500U / g, while stirring, the hydrolysis time is 80min at 55°C, after the hydrolysis is completed, the impurities are filtered out, concentrated and freeze-dried or spray-dried to obtain the product seasoning. The product is slightly red, easily soluble in water, and has a strong aroma of shrimp.

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PUM

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Abstract

The invention relates to a method for preparing a seasoning by utilizing the zymolysis of the heads of procambarus ckarkii, which pertains to the technical field of aquatic product processing. The method takes the heads of procambarus ckarkii as a raw material and the seasoning product is acquired by removing impurities, concentration and drying after the completion of zymolysis and hydrolysis. The method utilizes the heads of procambarus ckarkii as the raw material, is beneficial to promoting the processing level of the wastes of agricultural products, livestock products and aquatic products of China and can produce great economic benefit.

Description

technical field [0001] The invention discloses a method for preparing seasoning by enzymatic hydrolysis of the head of Procambarus clarkii, which belongs to the technical field of aquatic product processing. Background technique [0002] Procambarus clarkii is an exotic species introduced from Japan in 1929. After decades of reproduction, it has become a local population with a certain production scale in my country. In 2004, the output of freshwater crayfish in my country has exceeded 200,000 tons, and 7,200 tons of Procambarus clarkii are processed and exported to the United States every year, and the export volume of shrimp is 15,000 tons. Shrimp heads are usually directly discarded as the leftovers of shrimp processing, causing a lot of environmental pollution. The by-products of Procambarus clarkii are rich in protein, amino acid, polyunsaturated fatty acid and various flavor substances, and the by-products of Procambarus clarkii can be used to develop delicious condim...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/33A23L27/10A23L17/40
Inventor 过世东刘海英钱飞
Owner JIANGNAN UNIV
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