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Method for preparing novel shrimp seasoning

A technology for seasoning and shrimp, applied in the field of seasoning and food biology, can solve the problems of long production cycle, low technical level, simple process, etc., and achieve the effects of soft taste, rich shrimp flavor and high nutritional value

Active Publication Date: 2012-03-21
ZHAOQING SHINYEE MARINE BIOLOGY ENG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned products are of low grade, simple process, low technical level, and long production cycle.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Raw materials: Penaeus vannamei and its processing by-products are used as raw materials (the weight ratio of the prawns and the processing by-products is 1.5:1).

[0026] Steps: ① Clean and drain the prawns and their processing by-products, beat them in a high-speed beater, and obtain a slurry (the slurry is divided into two parts A and B, wherein A is used to prepare thermal reaction products, and B is used to prepare extracts Filtrate B);

[0027] ② Mix 30 g of slurry A with 100 g of water, adjust the pH value to 6.0, raise the temperature to 45°C, add papain 6000U according to the weight of the slurry, and perform enzymatic hydrolysis for 5 hours. After the enzymolysis is completed, raise the temperature to 95°C, and inactivate the enzyme for 15 minutes to obtain the enzymatic hydrolysis product; ③Put the enzymatic hydrolysis product through a high-speed centrifuge at 5000r / min, and pass through a 80-120 mesh sieve to remove solid residues to obtain enzymatic hydrol...

Embodiment 2

[0031] Raw materials: Penaeus vannamei and its processing by-products are used as raw materials. (The weight ratio of prawns and processing by-products is 3:1)

[0032] Steps: ① Clean and drain the prawns and their processing by-products, beat them in a high-speed beater to obtain a slurry (the slurry is divided into two parts, A and B, wherein A is used to prepare thermal reaction products, and B is used to prepare extracts Filtrate B);

[0033]② Mix 40g of slurry A with 100g of water, adjust the pH value to 7.0, heat up to 50°C, add papain 10000U according to the weight of the slurry, and perform enzymatic hydrolysis for 4.5 hours. The hydrolysis product was centrifugally filtered to remove solid residues; ④ Pass the above-mentioned enzymatic hydrolysis solution through a vacuum concentration tank, the vacuum degree was 60KPa, the interlayer pressure was 0.05MPa, the steam pressure was 0.15MPa, and the concentration time was 45min; part, add 5 parts of reducing sugar (gluc...

Embodiment 3

[0037] Raw materials: Chinese prawns are used as raw materials.

[0038] Steps: ① cleaning and draining the prawns, beating in a high-speed beater to obtain a slurry (the slurry is divided into two parts A and B, wherein A is used to prepare thermal reaction products, and B is used to prepare extraction filtrate B);

[0039] ②Mix 50g of slurry A with 100g of water, adjust the pH value to 7.0, heat up to 55°C, add papain 12000U according to the weight of the slurry, and perform enzymatic hydrolysis for 4 hours. The product is centrifugally filtered to remove solid residues; ④ Pass the above enzymolysis solution through a vacuum concentration tank, the vacuum degree is 60KPa, the interlayer pressure is 0.05MPa, the steam pressure is 0.15MPa, and the concentration time is 60min; ⑤According to the mass fraction ratio, 40 parts of the above concentrated product , add 8 parts of reducing sugar (glucose: xylose = 1:2), 3 parts of glycine, 2 parts of L-alanine, 0.8 part of L-arginine,...

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PUM

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Abstract

The invention discloses a method for preparing a novel shrimp seasoning. The method mainly comprises the following steps of: performing pretreatment; performing advanced enzymolysis, namely, adding water into shrimp slurry, uniformly stirring the mixture, adjusting pH value, raising temperature to 42 to 56 DEG C, adding 200 to 300 U / g papain based on the weight of the slurry, hydrolyzing for 3 to5 hours, raising the temperature to 95 DEG C after enzymolysis is finished and killing enzyme for 10 to 15 minutes so as to obtain a hydrolysate; performing centrifugal filtering; performing condensation; performing a thermal reaction to obtain thermal reaction liquid; performing salting and fermentation, namely, fermenting shrimp or a processing byproduct thereof to obtain a fermentation product, and performing extraction and filtering to obtain filtrate; mixing a thermal reactant and the extracted filtrate, and performing homogenizing under a high pressure; and performing spray drying to obtain the shrimp seasoning. The preparation method provided by the invention combines a modern biotechnology measure and the conventional fermentation process to obtain the novel high-grade shrimp seasoning which has shrimp palatedfullness, mellowness, fullness, soft taste, fineness and extremely high nutritional value.

Description

technical field [0001] The invention relates to the field of seasoning and food biotechnology, in particular to a preparation method of a novel shrimp seasoning. Background technique [0002] Shrimp is one of the bulk aquatic products in my country, and it is also the largest export product in my country's agricultural aquaculture industry. The cultured species include Penaeus vannamei, Penaeus chinensis, Penaeus japonicus, and Penaeus monodon. In 2009, my country's shrimp output was more than 1.8 million tons, accounting for 40% of the world's total shrimp output, and the export volume was about 300,000 tons, with an export value of more than 1.5 billion US dollars. Prawns are delicious and nutritious. It is a good nutritional product with high protein and low fat. Every 100g shrimp meat contains 20.6g protein, 0.7g fat, 0.2g carbohydrate, 35mg calcium, 150mg phosphorus, 0.1mg iron, 0.01mg thiamine, Riboflavin 0.11mg, niacin 1.7mg, contains 90kcal of heat, and is rich in t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/227A23L27/10A23L27/21
Inventor 潘大兴杨淑平王炎冰任增超
Owner ZHAOQING SHINYEE MARINE BIOLOGY ENG CORP
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