Production technology for ultrafine low-salt low-fishy smell prawn paste

Abstract

The invention relates to a production technology for an ultrafine low-salt low-fishy smell prawn paste. The method comprises the following steps: cleaning a raw material fresh prawn and removing impurities, performing superfine grinding, performing high pressure homogenization, adding salt and edible alcohol for assisting solubilization, fermenting, loading, killing enzyme and sterilizing. According to the prawn paste finished product, salinity content is 2-20% and amino acid nitrogen content is 1.5-2.0%. The prawn paste has the advantages of short production time (11-16days), fine mouthfeel, safety and healthy, and low salt content, has proper seafood flavor, changes the problems of heavy salty and fishy smell, rough mouthfeel and easy layering of a traditional shrimp paste, and accords with modern production and living requirements for people.

Description

technical field [0001] The invention relates to a production process of seasoning, in particular to a production process of superfine low-salt and low-fishy sea shrimp paste. Background technique [0002] my country has thousands of kilometers of coastline, and hundreds of thousands of tons of wild shrimp are caught every year from the ocean. In the production of marine fisheries, low-value shrimps account for a considerable amount. Although these low-value shrimps are rich in nutrients, they contain mineral salts such as protein, chitin, higher unsaturated fatty acids, calcium, magnesium, phosphorus, etc., and brains. Nutrients such as phospholipids, lecithin, carotenoids, carbohydrates, cellulose, etc. are easily spoiled and difficult to be fully utilized. Only a few fresh products enter the circulation channel and are directly used as fish and shrimp breeding feed. Therefore, the economic benefits of marine fishing are difficult to obtain. be better reflected. In the co...

AI Technical Summary

Problems solved by technology

In the production of marine fisheries, low-value shrimps account for a considerable amount. Although these low-value shrimps are rich in nutrients, they contain mineral salts such as protein, chitin, higher unsaturated fatty acids, calcium, magnesium, phosphorus, etc., and brains. Nutrients such as phospholipids, lecithin, carotenoids, carbohydrates, cellulose, etc. are easily spoiled and difficult to be fully utilized. Only a few fresh products enter the circulation channel and are directly used as fish and shrimp breeding feed. Therefore, the economic benefits of marine fishing are difficult to obtain. be better reflected

In the coastal areas of my country, low-value small sea shrimps are often used as raw materials to produce "shrimp paste" by traditional natural fermentation methods, but the production equipment is simple and backward, food hygiene cannot be guaranteed, the shelf life is short, the production cycle is long, and the salt content is high (30- 35%), heavy fishy smell, rough taste, easy to layer, seriously affecting its quality and taste, not suitable for the production and living requirements of the majority of people