Antarktischer krill shrimp sauce capable of being rapidly produced by enzyme method and preparation method of antarktischer krill sauce

Abstract

The invention belongs to the field of a processing technology of an aquatic condiment and particularly relates to antarktischer krill shrimp sauce capable of being rapidly produced by an enzyme method. The antarktischer krill shrimp sauce is a novel shrimp sauce product obtained by taking antarktischer krill as a raw material and sufficiently utilizing the characteristic of high autolytic enzyme activity through steps of unfreezing, defluorinating, taking meat, crushing, self-dissolving, carrying out two sections of enzymolysis, adding salt and carrying out enzymolysis, blending, sub-packaging, sterilizing and carrying out enzyme destruction. The antarktischer krill shrimp sauce produced by the enzyme method has important characteristics in the aspects of production, such as short period and low cost; the product has the characteristics of characteristic red color of krill shrimp meat, moderate viscosity, uniform texture, abundant nutrients, unique flavor, low salt content and short production period; in the shrimp sauce, the content of proteins accounts for more than or equal to 10% and the content of amino-state nitrogen is higher than 1.1g / 100g (according to the content of N); the content of total volatile basic nitrogen (TVBN) is lower than 50mg / 100g; and defluorination treatment is carried out so that the content of fluorine in the antarktischer krill shrimp sauce is lower than 70mg / Kg. The shrimp sauce provided by the invention can be cooked and directly eaten and can also be used for producing preserved vegetables with a special flavor.

Description

technical field [0001] The invention belongs to the technical field of aquatic product seasoning, and in particular relates to an Antarctic krill paste rapidly produced by enzymatic method. Background technique [0002] Shrimp paste is a kind of seasoning commonly used by residents in coastal areas of our country. It has the characteristics of unique flavor and rich nutrition. It is used for cooking or dipping, and has a considerable audience. Shrimp paste is usually made by grinding and fermenting small shrimps. Hairy shrimp, grasshopper shrimp, and white shrimp are common raw materials for shrimp paste. production peak. The popular family-style traditional method in our country is to grind the shrimp, add 25-30% salt, and ferment for half a year to one year. This method has a long production cycle, extensive operation, and increases hygiene risks. [0003] As a condiment with complete protein and rich nutrition, shrimp paste is currently limited to people who are familia...

AI Technical Summary

Problems solved by technology

[0003] As a condiment with complete protein and rich nutrition, shrimp paste is currently limited to people who are familiar with and love its flavor among coastal residents, but residents who are unfamiliar with it in inland areas and coastal areas do not like it. The reason is analyzed The reasons are: First, most commercially available shrimp pastes, while presenting seafood flavors such as shrimp, often have a fishy smell that many people say is unacceptable; second, the characteristics of high salt content in commercially available shrimp pastes are not in line with low-salt health. diet orientation