CN101326986B - Method for preparing shrimp roe essence - Google Patents
Method for preparing shrimp roe essence Download PDFInfo
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- CN101326986B CN101326986B CN2008100229443A CN200810022944A CN101326986B CN 101326986 B CN101326986 B CN 101326986B CN 2008100229443 A CN2008100229443 A CN 2008100229443A CN 200810022944 A CN200810022944 A CN 200810022944A CN 101326986 B CN101326986 B CN 101326986B
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Abstract
The invention relates to a preparation method of crawfish egg essence, which relates to the technical field of food processing and seasoning. The method uses fishiness removal, granulation and other technologies to prepare the crawfish egg essence through processes, such as fishiness removal, centrifugation, crushing, mixing, granulation, drying, packaging and sealing, etc., with waste crawfish essence from fresh water crawfish processing as the main material, and salt, sucrose, monosodium glutamate, anticaking agent, spice, etc., as auxiliary materials. The product prepared by the method of the invention can be directly used in dish cooking, cooling and dressing with source and soup making as seasoning. The preparation method of the invention opens up a new way for the deep-processing of the waste crawfish egg in cold crawfish (shrimp meat) processing.
Description
Technical field:
The preparation method of one seed shrimp sealwort relates to a kind of aquatic products deep processing and comprehensive utilization method, belongs to food processing and flavouring technical field.
Background technology:
Freshwater crayfish (Crayfish) is called for short (little) lobster, is a kind of aquatic economic animal, abounds with rivers and lakes, pond, pool in the Yangtze river basin.Because of its delicious meat, unique flavor, the protein content height, fat content is low and be subjected to the consumer and like that the international market is increasing to the demand of freshwater lobster.Mainly export in a large number with the quick-frozen form.In the process of freezing lobster tail, the shrimp head is as processing waste, account for 30%～40% of shrimp body weight, the shrimp Huang of percentage of liveweight about 5% particularly, then delicious flavour especially has the crab oil flavor, and is nutritious, contain abundant unrighted acid, protein, free amino acid, trace element etc. in the shrimp Huang, nutrition and food therapy value have both.The shrimp shell is used to be extracted in chitin and the shitosan that aspects such as agricultural, paper industry, medicine, daily-use chemical industry, membrane material, adsorbent have a wide range of applications at present; Shrimp head then major part is used to produce feed, and is then more limited for the utilization of shrimp Huang.Therefore press for the research of lobster being carried out deep processing and comprehensive utilization, improve added value.
The nutritive value of shrimp Huang and delicious food are very suitable for making the flavouring that is similar to chicken bouillon kind, but its tangible fishy smell has hindered application.The report that the yellow goods of suitability for industrialized production shrimp are not arranged at present as yet.
Summary of the invention:
Purpose of the present invention: the preparation method who proposes a seed shrimp sealwort.Study by prawn sealwort processing technology, study prawn sealwort local flavor and deliquescent influences such as different fishy smell elimination process, different granulating and drying conditions, determine best raw meat and the granulating drying technology of taking off, develop a kind of novel flavouring, for aquatic products deep processing and comprehensive utilization provide a kind of feasible method.
Technical scheme of the present invention: the shrimp Huang with lobster is a raw material.The shrimp ecliptic longitude is crossed and is taken off raw meat, centrifugal, pulverizing, mixing, granulation, drying, packaging seal technology and make the shrimp sealwort.Described method comprises following key step:
(1) raw material: processing raw material is fresh shrimp Huang or the freezing shrimp Huang of lobster, and the freezing shrimp Huang need thaw;
(2) take off raw meat: the shrimp Huang is placed take off raw meat liquid and take off raw meat and handle, taking off raw meat liquid is salt solution, and wherein the mass concentration of salt is 1%～3%, shrimp yellow with the feed liquid mass ratio that takes off raw meat liquid be 1: 5-7, take off raw meat time 1-2h, take off 70 ℃ of raw meat liquid temps;
(3) centrifugal: with the shrimp Huang with take off raw meat liquid put into centrifuge carry out centrifugal, centrifuge speed 2500r/min, time 15min, it is yellow and take off raw meat liquid to isolate shrimp;
(4) pulverize: pulverize salt, sugar, monosodium glutamate 80 orders standby;
(5) batch mixes: step (3) is separated yellow salt, sucrose, the monosodium glutamate that adds after step (4) is pulverized of the shrimp that obtains, and hydrolytic plant protein powder, nucleotides (I+G), spice (white pepper, ginger powder), sending into mixer after above-mentioned material prepared in proportion mixes, add calcium phosphate, starch again, stirring makes mixing of materials even;
(6) granulation: uniform compound is sent into the rotation Squeezinggranulator carry out granulation, form the particle of 14 orders～16 order sizes, connect material with charging tray, thickness is no more than 1cm;
(7) drying: send into Vibratingfluidbeddrier after charging tray is paved with, 60-70 ℃ of fluidized drying 30-40min.Be cooled to 40 ℃, with 30 orders～40 order vibration screening.
(8) packaging seal: the shrimp sealwort after cooling sieved is packed in the clad aluminum foil bag, vacuum seal packing, vacuum 〉=0.09Mpa.
Batching is for adding salt, sucrose, monosodium glutamate, hydrolytic plant protein powder, nucleotides, anticaking agent, starch in the shrimp Huang in the above-mentioned steps; Prescription in mass concentration is as follows: the yellow 10%-15% of shrimp, salt 22%-25%, sucrose 12%-15%, monosodium glutamate 20%-25%, hydrolytic plant protein powder 3%, nucleotides (I+G) 0.8%, white pepper 0.2%-0.4%, ginger powder 0.1%-0.3%, calcium phosphate 0.5% supplies 100% with starch.
Beneficial effect of the present invention: the present invention utilizes the leftover bits and pieces shrimp Huang of lobster processing generation as raw material, and resource is fully used, and has improved economic benefit of enterprises greatly.To the deep processing of lobster raw material, can promote the comprehensive utilization of China's aquatic products resource and the raising of level of processing simultaneously, have bigger economic and social benefit.
The shrimp sealwort of the present invention preparation when keeping yellow original nutritive value of shrimp and local flavor, has been removed tangible fishy smell again, has broken through because of the fishy smell of shrimp Huang and has given the deep processing of shrimp Huang and the constraint that comprehensive utilization brings.And do not add any chemical preservative in the process, instant, safety, and adapted to the demand of modern to the auxotype flavouring.
Key technology of the present invention is the yellow deodorization technology of shrimp, granulating technique and technical recipe.
Description of drawings:
Fig. 1 is preparation technology's FB(flow block) of shrimp sealwort.
The specific embodiment:
Embodiment 1:
Shrimp Huang with fresh lobster is a raw material, the shrimp Huang is immersed in taking off of salt mass concentration 1% takes off the raw meat processing in the raw meat liquid, and the shrimp Huang is 1: 7 with the feed liquid mass ratio that takes off raw meat liquid, takes off raw meat time 2h, 70 ℃ of salt solution temperature.With the shrimp Huang with take off raw meat liquid put into centrifuge carry out centrifugal, centrifuge speed 2500r/min, time 15min, it is yellow and take off raw meat liquid to separate shrimp.The yellow 100g of shrimp that separation is obtained adds salt 240g, sucrose 140g, the monosodium glutamate 250g that pulverizes through 80 orders, and hydrolytic plant protein powder 30g, nucleotides (I+G) 8g, white pepper 2g, ginger powder 1g, sending into mixer after above-mentioned material prepared in proportion mixes, add calcium phosphate 5g, starch 224g again, stirring makes mixing of materials even.Uniform compound is sent into the rotation Squeezinggranulator carry out granulation, 14 orders connect material with charging tray, and thickness is no more than 1cm, sends into Vibratingfluidbeddrier after charging tray is paved with, and 70 ℃ of fluidized drying 30min are cooled to 40 ℃, with 30 orders～40 order vibration screening.Shrimp sealwort after cooling sieved is packed in the clad aluminum foil bag, at the condition lower sealing of vacuum greater than 0.09Mpa.
Embodiment 2:
Shrimp Huang with fresh lobster is a raw material, the shrimp Huang is immersed in taking off of salt mass concentration 2% takes off the raw meat processing in the raw meat liquid, and the shrimp Huang is 1: 6 with the feed liquid mass ratio that takes off raw meat liquid, takes off raw meat time 1.5h, 70 ℃ of salt solution temperature.With the shrimp Huang with take off raw meat liquid put into centrifuge carry out centrifugal, centrifuge speed 2500r/min, time 15min, it is yellow and take off raw meat liquid to separate shrimp.The yellow 120g of shrimp that separation is obtained adds salt 250g, sucrose 150g, the monosodium glutamate 230g that pulverizes through 80 orders, and hydrolytic plant protein powder 10g, nucleotides (I+G) 8g, white pepper 3g, ginger powder 2g, sending into mixer after above-mentioned material prepared in proportion mixes, add calcium phosphate 5g, starch 202g again, stirring makes mixing of materials even.Uniform compound is sent into the rotation Squeezinggranulator carry out granulation, 16 orders connect material with charging tray, and thickness is no more than 1cm, sends into Vibratingfluidbeddrier after charging tray is paved with, and 60 ℃ of fluidized drying 40min are cooled to 40 ℃, with 30 orders～40 order vibration screening.Shrimp sealwort after cooling sieved is packed in the clad aluminum foil bag, at the condition lower sealing of vacuum greater than 0.09Mpa.
Embodiment 3:
With freezing lobster Huang is raw material, earlier the shrimp Huang is thawed, and the shrimp Huang that will thaw then is immersed in taking off of salt mass concentration 1% and takes off the raw meat processing in the raw meat liquid, and the shrimp Huang is 1: 5 with the feed liquid mass ratio that takes off raw meat liquid, takes off raw meat time 1h, 70 ℃ of salt solution temperature.With the shrimp Huang with take off raw meat liquid put into centrifuge carry out centrifugal, centrifuge speed 2500r/min, time 15min, it is yellow and take off raw meat liquid to separate shrimp.The yellow 150g of shrimp that separation is obtained adds salt 220g, sucrose 120g, the monosodium glutamate 200g that pulverizes through 80 orders, and hydrolytic plant protein powder 30g, nucleotides (I+G) 8g, white pepper 4g, ginger powder 3g, sending into mixer after above-mentioned material prepared in proportion mixes, add calcium phosphate 5g, starch 260g again, stirring makes mixing of materials even.Uniform compound is sent into the rotation Squeezinggranulator carry out granulation, 14 orders connect material with charging tray, and thickness is no more than 1cm, sends into Vibratingfluidbeddrier after charging tray is paved with, and 70 ℃ of fluidized drying 30min are cooled to 40 ℃, with 30 orders～40 order vibration screening.Shrimp sealwort after cooling sieved is packed in the clad aluminum foil bag, at the condition lower sealing of vacuum greater than 0.09Mpa.
Claims (3)
1. the preparation method of a seed shrimp sealwort is characterized in that with freshwater crayfish processing fent shrimp Huang be primary raw material, utilizes deodorization technology, granulating technique, makes the shrimp sealwort through taking off raw meat, centrifugal, pulverizing, mixing, granulation, drying, packaging seal technology; Said method comprising the steps of:
(1) raw material: processing raw material is fresh shrimp Huang or the freezing shrimp Huang of lobster, and the freezing shrimp Huang need thaw;
(2) take off raw meat: the shrimp Huang is placed take off raw meat liquid and take off raw meat and handle, taking off raw meat liquid is salt solution, and wherein the mass concentration of salt is 1%～3%, shrimp yellow with the feed liquid mass ratio that takes off raw meat liquid be 1: 5-7, take off raw meat time 1-2h, take off 70 ℃ of raw meat liquid temps;
(3) centrifugal: with the shrimp Huang with take off raw meat liquid put into centrifuge carry out centrifugal, centrifuge speed 2500r/min, time 15min, it is yellow and take off raw meat liquid to isolate shrimp;
(4) pulverize: pulverize salt, sucrose, monosodium glutamate 80 orders standby;
(5) batch mixes: step (3) is separated yellow salt, sucrose, the monosodium glutamate that adds after step (4) is pulverized of the shrimp that obtains, and hydrolytic plant protein powder, nucleotides I+G, white pepper, ginger powder, sending into mixer after above-mentioned material prepared in proportion mixes, add calcium phosphate, starch again, stirring makes mixing of materials even;
(6) granulation: uniform compound is sent into the rotation Squeezinggranulator carry out granulation, form the particle of 14 orders～16 order sizes, connect material with charging tray, thickness is no more than 1cm;
(7) drying: send into Vibratingfluidbeddrier after charging tray is paved with, 60-70 ℃ of fluidized drying 30-40min; Be cooled to 40 ℃, with 30 orders～40 order vibration screening;
(8) packaging seal: the shrimp sealwort after cooling sieved is packed in the clad aluminum foil bag, vacuum seal packing, vacuum 〉=0.09Mpa.
2. the preparation method of shrimp sealwort according to claim 1, it is characterized in that the prescription of preparing burden in mass concentration is: the yellow 10%-15% of shrimp, salt 22%-25%, sucrose 12%-15%, monosodium glutamate 20%-25%, hydrolytic plant protein powder 3%, nucleotides I+G0.8%, white pepper 0.2%-0.4%, ginger powder 0.1%-0.3%, calcium phosphate 0.5% supplies 100% with starch.
3. the preparation method of shrimp sealwort according to claim 1 is characterized in that thawing for thawing naturally of the middle freezing shrimp Huang of step (1).
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100229443A CN101326986B (en) | 2008-07-03 | 2008-07-03 | Method for preparing shrimp roe essence |
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| CN2008100229443A CN101326986B (en) | 2008-07-03 | 2008-07-03 | Method for preparing shrimp roe essence |
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| CN101326986A CN101326986A (en) | 2008-12-24 |
| CN101326986B true CN101326986B (en) | 2011-12-14 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102188021A (en) * | 2010-03-18 | 2011-09-21 | 王法昕 | Method for processing shrimp spawn |
| CN102771756B (en) * | 2012-07-13 | 2013-08-07 | 安徽富煌三珍食品集团有限公司 | Shrimp roe chilli sauce and making method thereof |
| CN104172082A (en) * | 2014-08-08 | 2014-12-03 | 江苏阜丰生物科技有限公司 | Nutritional and healthy monosodium glutamate and preparation method thereof |
| CN104222989B (en) * | 2014-09-17 | 2016-04-06 | 江苏农牧科技职业学院 | A kind of method utilizing freshwater fish & shrimp leftover bits and pieces enzymolysis to make baste |
| KR20170087454A (en) * | 2014-10-14 | 2017-07-28 | 보르하 블라즈케스 안신 | Process for the preparation of a powdered flavoring based on macruran decapod crustaceans, the flavoring product obtained with it and cooking salt flavored with said product |
| CN105325943A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Crystal crayfish paste soup dumplings and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1732798A (en) * | 2004-08-03 | 2006-02-15 | 韩永苗 | Method for preparing delicious shrimp essence |
| CN1931016A (en) * | 2005-09-12 | 2007-03-21 | 蒋佃水 | Shrimp extract and its making process |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1732798A (en) * | 2004-08-03 | 2006-02-15 | 韩永苗 | Method for preparing delicious shrimp essence |
| CN1931016A (en) * | 2005-09-12 | 2007-03-21 | 蒋佃水 | Shrimp extract and its making process |
Non-Patent Citations (2)
| Title |
|---|
| 包永明 等.虾黄风味料的研制与开发.《中国水产》.1994,(第9期),41-42. * |
| 沈开惠.虾籽酱加工研究.《中国水产》.1996,(第10期),34. * |
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Owner name: CHANGSHU ZIJIN INTELLECTUAL PROPERTY SERVICE CO., Free format text: FORMER OWNER: JIANGNAN UNIVERSITY Effective date: 20121220 |
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Effective date of registration: 20121220 Address after: 215500 Changshou City South East Economic Development Zone, Jiangsu, Jin Road, No. 8 Patentee after: Changshu Zijin Intellectual Property Service Co., Ltd. Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |
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