CN1084602C

CN1084602C - Process for preparing seasoning by fresh water shrimp meat enzymolysis

Info

Publication number: CN1084602C
Application number: CN96118363A
Authority: CN
Inventors: 钱名全; 曾训江
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-10-04
Filing date: 1996-10-04
Publication date: 2002-05-15
Anticipated expiration: 2016-10-04
Also published as: CN1178642A

Abstract

The present invention relates to a flavouring material using the roes of fresh water shrimps (palaemon modestus, macrobrachium nipponense and procambarus clarkii) as the raw material, and the roes are processed into shrimp juice and soup blend powder. The flavouring material which is made from a shrimp roe contains rich nutrients including high protein content, comprehensive amino acid composition with high content, DHA, EPA, astaxanthin and various beneficial elements. The flavoring material has delicious taste and shrimp fragrance, is a natural flavoring product, and is also a kind of nutrient food which has the functions of health care and treatment. The present invention has the functions of preventing and curing cardiovascular diseases, lowering triglyceride and cholesterol in blood, clearing free radicals in human bodies and delaying senility.

Description

A kind of preparation method of shrimp seasoning

The present invention relates to the nutritional flavouring agent field.Specifically refer to be raw material, be equipped with auxiliary material and make shrimp Normal juice and soup stock dry powder with the shrimp.It is a kind of senior flavouring of natural shrimp local flavor, not only is of high nutritive value, and certain health protection and therapeutic action is arranged.

According to Chinese invention patent bibliographical information: application number 93110212.X " concentrated shrimp cream "; It is raw material with extra large shrimp all that these two pieces of background materials of application number 93106315.9 " extra large shrimp nutrition extracting method " are produced product, adopt traditional water-boiling method to extract the method for nutrition, this method is because long-time thermophilic digestion, the nutrition loss is more, product quality, mouthfeel are relatively poor, the present invention adopts the mixed enzyme hydrolysis shrimp of trypsase and subtilopeptidase A, compare with the former, it is more thorough to have the nutriment hydrolysis, DHA, EPA, protein, amino acid, trace element and vitamin content are abundant, the product quality advantages of higher.

One of purpose of the present invention, it is shrimp resources for China's abundant, find the approach of a comprehensive processing and utilization, its shrimp is used for making flavouring, remaining shrimp shell can be processed the raw material " chitin " of light industry again, carries out the breed of shrimp, and natural resources are pounced on and caught and process one continuous line production, for growth township enterprise economic strength, for peasant programme is extensively warded off social connections.

Two of purpose of the present invention is modern complex enzyme engineering of utilization and protein molecule improving technology, with its advanced technologies, scientific formula, simple device, a kind of seasoned food with nutrition, health care of industrialized mass production.Utilize cheap shrimp raw material, by deep processing increment 3-5 doubly, improve the economic and social benefits.

Of the present invention being described in detail as follows:

1, shrimp-roe is cleaned smashed to pieces, place in the reaction pot, add the water that 1-3 doubly measures, the subtilopeptidase A and the tryptic mixed enzyme that add 0.2-0.5% again behind the temperature control 40-60 ℃ of reaction 2-4h, add NaOH solution again, regulate pH to 7-9, continue heating 2h, heat up and boil 5-10min, removing filter residue through coarse filtration, to get shrimp protein liquid centrifugal again or clearly filter to such an extent that clarification shrimp Normal juice adds auxiliary material and makes the shrimp juice flavoring.

2, will extract sediment behind the shrimp juice after vacuum drying is pulverized shrimp albumen powder, get a certain amount of shrimp med and add other auxiliary material, abundant mixing by a certain percentage, quantitatively packing promptly gets soup stock dry powder.

Embodiment 1:1, etc. the 1Kg shrimp-roe smash to pieces after washing, place in the reactor, the water that adds 2Kg, the subtilopeptidase A and the tryptic mixed enzyme that add 0.2-0.5% again, do not stop to stir, temperature control 40-60 ℃, behind the reaction 2-4h, add NaOH solution again, regulate pH to 7-9, stir and continue and heat 2h, be warmed up to 80-100 ℃, keep 5-10min, make enzyme deactivation, said hydrolyzed liquid is poured out, remove the shrimp shell through coarse filtration and get the shrimp protein hydrolyzate, filter to such an extent that shrimp Normal juice and sediment are standby through centrifugal or smart again.

3, get shrimp Normal juice 40-50 part, with soy sauce 20-25 part, white granulated sugar 6-10 part, vinegar 2-4 part, cooking wine 2-4 part, chilli oil 2-4 part, beta-schardinger dextrin-2-4 part.Earlier shrimp Normal juice, soy sauce, salt are put into the mixer mixing, adding the beta-schardinger dextrin-heating again boiled 10-20 minute, the white granulated sugar that adds water-solubleization of small amount of thermal while hot, add cooking wine, vinegar stirring then, add potassium sorbate at last and other additive stirs, the gland of then bottling, through 80-100 ℃ of sterilization 20-30min, (the former juice flavoring of shrimp) gets product.

Embodiment 2: extract shrimp Normal juice postprecipitation thing and become the shrimp med end through vacuum drying, get 15 parts-25 parts of shrimp meds, with salt 45-55 part, white granulated sugar 5-10 part, ginger powder, garlic powder, pepper powder, chilli powder, each 2-5 part of dried green onion powder, evenly mix with the quantitative packing of automatic packaging machine, promptly get soup stock dry powder.

Claims

1, a kind of preparation method of shrimp seasoning, it is characterized by, clean the smashing to pieces of shrimp-roe put in the reaction pot, add water that 1-3 doubly measures mixed after, with the mixed enzyme of 0.2-0.5% trypsase and subtilopeptidase A, temperature control 40-60 ℃, reaction 2-4h, hydrolyzate behind the enzymolysis boils 5-10min, removes filter residue through coarse filtration and gets shrimp protein liquid, centrifugal again or smartly filters to such an extent that the shrimp Normal juice of clarification adds auxiliary material and makes the shrimp juice flavoring.

2, by the preparation method of the described a kind of shrimp seasoning of claim 1, it is characterized by, the sediment behind the extraction shrimp juice is got shrimp albumen powder after vacuum drying is pulverized, this shrimp med gets soup stock dry powder after adding batching.

3, by claim 1,2 described shrimp seasonings, it is characterized by described batching is soy sauce, white granulated sugar, salt, vinegar, cooking wine, chilli oil, beta-schardinger dextrin-, ginger powder, garlic powder, pepper powder, dried green onion powder.