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Shrimp shell seafood flavoring and its preparation method

A seafood seasoning and shrimp shell technology, applied in the field of food science, can solve the problems of product corruption and bad taste, and achieve the effect of low production cost, good taste and quality, and less bitter taste

Active Publication Date: 2012-03-07
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a shrimp shell seafood seasoning prepared by utilizing shrimp shells, which is made of shrimp shell extract as the main raw material, has low production cost, good taste, delicious taste, and rich nutritional components, which solves the problem of existing shrimp shells. During the enzymatic hydrolysis of the shell, the product is spoiled and the taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] 1. Preparation of Shrimp Shell Extract

[0053] (1) Wash the fresh shrimp shells, and crush the shrimp shells with a grinder to obtain 5 mesh crushed shrimp shells;

[0054] (2) After mixing the crushed shrimp shells and water evenly at a weight ratio of 1:1, add them to the enzymatic hydrolysis tank, stir, heat up to 45°C, and blow in clean air;

[0055] (3) Adjust the pH of the liquid in the enzymolysis tank after the treatment in step (2) to 8.5, add alkaline protease at 0.5% by weight of crushed shrimp shells, and hydrolyze for 2 hours under stirring conditions, and control the hydrolysis temperature at 65°C. Uninterrupted injection of clean air;

[0056] (4) Adjustment step (3) After treatment, the pH value of the enzymolysis solution in the enzymolysis tank is 6.5, add 0.5% neutral protease by weight of crushed shrimp shells, and hydrolyze for 2 hours under the condition of stirring, and the hydrolysis temperature is controlled at 65°C , blowing clean air conti...

Embodiment 2

[0065] 1. Preparation of Shrimp Shell Extract

[0066] (1) Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 15 mesh crushed shrimp shells;

[0067] (2) Mix the crushed shrimp shell and water evenly at a weight ratio of 1:1.5, then add it to the enzymatic hydrolysis tank, stir, heat up to 50°C, and blow in clean air;

[0068] (3) Adjust the pH of the liquid in the enzymolysis tank after the treatment in step (2) to 9.0, add alkaline protease at 0.2% by weight of crushed shrimp shells, and hydrolyze for 6 hours under the condition of stirring, and the hydrolysis temperature is controlled at 45°C. Uninterrupted injection of clean air;

[0069] (4) Adjustment step (3) After the treatment, the pH value of the enzymolysis solution in the enzymolysis tank is 8.0, add 0.3% neutral protease by weight of crushed shrimp shells, and hydrolyze for 6 hours under the condition of stirring, and the hydrolysis temperature is controlled at 45°C , blowing clea...

Embodiment 3

[0078] 1. Preparation of Shrimp Shell Extract

[0079] (1) Wash the fresh shrimp shells, and crush the shrimp shells with a grinder to obtain 10 mesh crushed shrimp shells;

[0080] (2) Mix the crushed shrimp shell and water evenly at a weight ratio of 1:1.2, then add it to the enzymolysis tank, stir, heat up to 48°C, and blow in clean air;

[0081] (3) Adjust the pH of the liquid in the enzymolysis tank after the treatment in step (2) to 8.6, add alkaline protease at 0.3% by weight of crushed shrimp shells, and hydrolyze for 3 hours under stirring conditions, and control the hydrolysis temperature at 50°C. Uninterrupted injection of clean air;

[0082] (4) Adjustment step (3) After treatment, the pH value of the enzymolysis solution in the enzymolysis tank is 7.0, add 0.4% neutral protease by weight of crushed shrimp shells, and hydrolyze for 3 hours under the condition of stirring, and the hydrolysis temperature is controlled at 50°C , blowing clean air continuously durin...

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Abstract

The invention relates to the food scientific and technical field, and aims at providing a seafood flavoring prepared by using shrimp shell and a preparation method. The seafood flavoring is prepared by compounding the following components by weight percentage: 60%-70% of shrimp shell extract, 8%-15% of monosodium glutamate, 12%-20% of salt, 5%-10% of white sugar, 0.2%-0.5% of clove powder, 0.3%-0.6% of pepper, 0.2%-0.5% of fennel powder and 0.5%-1.0% of anti-oxidant. The components of the present invention have the advantages of reasonable compatibility, low production cost, good mouthfeel, delicious taste and abundant nutrients. The seafood flavoring contains rich active peptide, carnosine, amino acid, nucleotide, vitamin and trace elements, particularly to astaxanthin with the functionsof antioxidation, aging resistance, anti-tumor, cardio-cerebrovascular disease prevention and the like, the seafood flavoring is a good marine organism product.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to a seafood seasoning prepared from shrimp shells and a preparation method thereof. Background technique [0002] In the process of shrimp processing and eating, the heads and shells, which account for nearly 40% of the shrimp weight, become solid waste, most of which are discarded or used to produce feed, causing serious environmental pollution and reducing the utilization value of shrimp heads and shells . Shrimp shells are rich in calcium, protein, chitin and astaxanthin and other substances, and the extended products of chitin mainly include chitosan, glucosamine hydrochloride, etc., which are widely used in medicine, bioengineering, health food, agriculture, etc. and environmental protection; astaxanthin has anti-oxidation, anti-aging, anti-tumor, and prevention of cardiovascular and cerebrovascular diseases. At present, the utilization of shrimp shells is mainly used t...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L1/33A23L27/22A23L17/40
Inventor 付万冬章飞军王维伦郑斌杨会成廖妙飞钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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