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Method for preparing shrimp sauce by fermenting

A technology for shrimp paste and shrimp heads, which is applied to the preservation of biocide-containing paints, food ingredients as anti-microbials, and food ingredients as antioxidants, etc. , inhibit the growth of bacteria, the effect of strong flavor of fresh shrimp

Inactive Publication Date: 2017-06-13
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method will produce a large amount of nitrite, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing shrimp paste by fermentation, the specific preparation steps are as follows:

[0020] 1) Pretreatment: Wash the shrimp heads with ice water and drain the water. Clean the sediment on the shrimp head, wash with ice water to kill some harmful bacteria and remove most of the fishy smell; microwave drying, so that the moisture in the shrimp head is 3~5wt%; ultrafine grinding, pass 100~200 mesh screen;

[0021] 2) Activation: Dissolve lactic acid bacteria powder in 2~3% glucose solution, add 9~22 parts of activator for activation, control the temperature at 25~30°C, and activate for 2~4 hours. The activator can accelerate the activation speed of lactic acid bacteria, so as to obtain vigorous and sufficient strains;

[0022] 3) Enzymolysis: Add water to the shrimp powder at a weight ratio of 1:2~1:5, stir magnetically for 5~10 minutes, and rotate at a speed of 30~50r / min to obtain a suspension, add 8~14 parts of enzymolysis agent, 8 ~22 parts of addi...

Embodiment 2

[0031] A preparation method of fermented shrimp paste, the specific preparation steps are as follows:

[0032] 1) Pretreatment: Wash the shrimp heads with ice water and drain the water. Clean the silt on the shrimp head, and wash with ice water to kill some harmful bacteria and remove most of the fishy smell; microwave drying, so that the moisture in the shrimp head is 3wt%; ultrafine grinding, passing through a 120-mesh sieve;

[0033] 2) Activation: Dissolve 5 parts of lactic acid bacteria powder in 200mL of 2% glucose solution, add 18 parts of activator for activation, control the temperature at 26°C, and activate for 2.5 hours. The activator can accelerate the activation speed of lactic acid bacteria, so as to obtain vigorous and sufficient strains;

[0034]3) Enzymolysis: add water to 50 parts of shrimp powder in a weight ratio of 1:3, stir magnetically for 5 minutes at a speed of 40r / min to obtain a suspension, add 10 parts of enzymolysis agent, 16 parts of additives an...

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PUM

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Abstract

The invention provides a method for preparing shrimp sauce by fermenting. The method comprises the specific steps of pre-treating, activating, carrying out enzymolysis, fermenting and sterilizing. The method provided by the invention has the beneficial effects that a proteolysis technology is combined with a lactic acid bacterium fermentation technology, so that the preparation time of the shrimp sauce is shortened. The prepared shrimp sauce is purple red, has gloss, rich aroma, rich fresh shrimp flavor and delicious taste, and has sweet taste, no stink odor, high protein content, low fat content and low nitrite content; the shrimp sauce contains rich astaxanthin and calcium citrate; and a coating is formed on a pottery pot sealing film, so that the breeding of bacteria can be inhibited.

Description

technical field [0001] The invention relates to the technical field of fermented shrimp sauce preparation, in particular to a method for preparing shrimp paste by fermentation. Background technique [0002] With the rapid development of the aquaculture industry, a small part of my country's prawns are used to cook dishes, and most of them are exported to all parts of the world. Most of the exported products are frozen shrimps, and the heads of the shrimps are discarded. Therefore, a large number of by-products such as shrimp shells and shrimp heads are produced during the production and processing of prawns, and these by-products account for about 30%-40% of the shrimp. It is estimated that more than 300,000 tons of shrimp by-products are discarded in my country every year. Except for a small part that will be used to produce feed and prepare chitin, these by-products have not been fully developed and utilized, and only a small amount is used. It is used to make condiments ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24A23L29/00A23L5/20C09D123/06C09D5/14
CPCA23V2002/00C09D5/14C09D123/06A23V2200/02A23V2200/10A23V2250/032A23V2250/21A23V2250/2104A23V2250/5072A23V2250/51A23V2250/708A23V2200/04A23V2200/15A23V2200/16A23V2250/1578C08L101/00C08K2003/3045
Inventor 刘辉李统政方旭波陈小娥
Owner ZHEJIANG OCEAN UNIV
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