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Fermentation method for improving shrimp sauce quality

A fermentation method and technology of shrimp paste, which is applied in the field of fermentation to improve the quality of shrimp paste, can solve the problems of uneven microorganisms, and achieve the effect of low biogenic amine content, purple color and delicious taste

Inactive Publication Date: 2020-04-14
温州市锦达味业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the fermentation of shrimp paste involved, in addition to artificially added fermentation bacteria, there are still a large number of microorganisms from raw materials or the environment to participate in the fermentation process, and these microorganisms are mixed, and the existing methods cannot fundamentally solve the problem of the stability of the quality of shrimp paste

Method used

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  • Fermentation method for improving shrimp sauce quality
  • Fermentation method for improving shrimp sauce quality
  • Fermentation method for improving shrimp sauce quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0101] 1. Seed preparation of Lactobacillus plantarum and Monascus purple

[0102] (1) Lactobacillus plantarum CGMCC No.13338 was inoculated into the lactic acid bacteria seed culture medium, and cultured at 35° C. for 48 hours to obtain Lactobacillus plantarum seed liquid;

[0103] (2) Monascus purple CGMCC No.16790 was inoculated into the Monascus seed medium, and cultured at 28° C. for 72 hours to obtain a Monascus seed liquid;

[0104] 2. Preparation of shrimp paste

[0105] (1) Processing of raw materials - 1kg of fresh raw materials of hairy shrimp, remove the sundries, clean it, drain the water, then use a meat grinder at 2000 rpm for 20 minutes, and then use a colloid mill at a fineness of 50 microns , fine crushing cycle 10 times.

[0106] (2) batching-add its weight 1% glucose, 1% onion powder in the pulverized shrimp;

[0107] (3) Sterilization—use an autoclave to keep the shrimp body at 105°C for 20 minutes;

[0108] (4) Inoculation—into the sterilized and cool...

Embodiment 2

[0113] One, the seed preparation of Lactobacillus plantarum and Monascus purple bacterium, with embodiment 1.

[0114] 2. Preparation of shrimp paste

[0115] (1) Processing of raw materials - 1 kg of frozen hairy shrimp raw materials, after thawing, remove the sundries, clean it, drain the water, then use a meat grinder at 2000 rpm for 20 minutes, and then use a colloid mill to grind at 50 microns. degree, fine crushing cycle 10 times.

[0116] (2) batching-add its weight 2% glucose, 1.5% onion powder in the pulverized shrimp;

[0117] (3) Sterilization—use an autoclave to keep the shrimp body at 105°C for 20 minutes;

[0118] (4) Inoculation—into the sterilized and cooled shrimp, insert 8% plantarum seed liquid and 12% Monascus purple seed liquid;

[0119] (5) Fermentation—add 10% salt by weight to the inoculated shrimp, and ferment for 12 days at 30°C;

[0120] (6) Sterilization—keep the fermented shrimp paste at 95°C for 4 hours.

[0121] The prepared shrimp paste has...

Embodiment 3

[0123] One, the seed preparation of Lactobacillus plantarum and Monascus purple bacterium, with embodiment 1.

[0124] 2. Preparation of shrimp paste

[0125] (1) Processing of raw materials - 5 kg of frozen raw shrimp raw materials, remove sundries after thawing, clean them, drain the water, then use a meat grinder to grind coarsely at 2000 rpm for 20 minutes, and then use a colloid mill to grind finely at 50 microns. degree, fine crushing cycle 10 times.

[0126] (2) batching-add its weight 1% glucose, 2% onion powder in the pulverized shrimp;

[0127] (3) Sterilization—use an autoclave to keep the shrimp body at 105°C for 20 minutes;

[0128] (4) Inoculation—into the sterilized and cooled shrimp, insert 8% Lactobacillus plantarum seed liquid and 8% Monascus purple seed liquid;

[0129] (5) Fermentation—add 12% salt of its weight in the inoculated shrimp, and ferment for 15 days at 30° C.;

[0130] (6) Sterilization—keep the fermented shrimp paste at 90°C for 4 hours.

...

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Abstract

The invention relates to a fermentation method for improving the quality of shrimp sauce. The low-value acete chinensis is used as a raw material, and the preparation method comprises the steps of rawmaterial treatment, crushing, batching and sterilization; the low-value shrimp protein is used as a main substrate, monascus purpureus and lactobacillus plantarum are inoculated for fermentation andsterilization, the shrimp sauce which is 10-12% in salt content, purple red in color, rich in shrimp flavor, delicious in taste, free of fishy smell and low in biogenic amine content can be prepared,artificially screened strains are inoculated for fermentation after sterilization, and the quality is stable.

Description

technical field [0001] The invention relates to the technical field of shrimp product processing, in particular to a fermentation method for improving the quality of shrimp paste. Background technique [0002] Traditional shrimp paste is a seasoning food made from low-value shrimp such as hairy shrimp, small white shrimp, and grasshopper shrimp, added with salt, and naturally fermented. During the production process of shrimp paste, under the action of shrimp autolytic enzymes and microorganisms, a large amount of taste peptides, amino acids, and nucleotides are produced, which taste delicious and are rich in protein, amino acids, multivitamins and minerals. One of the commonly used seasonings in China, Hong Kong and Southeast Asia. Most of the shrimp paste products in the current domestic market still adopt the traditional fermentation method to produce, the fermentation time is long, and the salt content is high (up to 25%-30%). Due to natural fermentation, the quality i...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24C12N1/20C12N1/14C12Q1/6869C12Q1/04C12R1/25C12R1/645G01N30/02G01N30/06G01N30/72G01N30/86
CPCA23L27/60A23L27/24C12N1/20C12N1/14C12Q1/6869G01N30/02G01N30/72G01N30/06G01N30/86A23V2400/169C12Q2531/113C12Q2535/122C12Q2537/165
Inventor 杨海龙
Owner 温州市锦达味业食品有限公司
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