CN102940241A - Making method of shrimp paste with low content of nitrite - Google Patents
Making method of shrimp paste with low content of nitrite Download PDFInfo
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- CN102940241A CN102940241A CN2012105540030A CN201210554003A CN102940241A CN 102940241 A CN102940241 A CN 102940241A CN 2012105540030 A CN2012105540030 A CN 2012105540030A CN 201210554003 A CN201210554003 A CN 201210554003A CN 102940241 A CN102940241 A CN 102940241A
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Abstract
The invention relates to a making method of shrimp paste with low content of nitrite, and the making method comprises the following steps: (1) dissolving lactic acid bacteria powder in a 2% glucose solution, and activating at the temperature of 25-30 DEG C; (2) screening to remove impurities in fresh shrimp, washing with running water, and then using a centrifugal machine for removing water in a centrifugal manner; (3) using an electric stone mill to carry out low-speed pulp grinding on the shrimp to obtain a shrimp slurry; (4) adding lactic acid bacteria, slat and pear polyphenol extract to the shrimp slurry, fermenting for 10-15 days, and stirring constantly; (5) putting the shrimp slurry into a closed container and arranging the closed container outdoors to promote ripening, until the fermentation is completed; and (6) carrying out oil-paste separation on the shrimp paste, and then carrying out bottling, covering and sterilizing, so as to obtain the shrimp paste disclosed by the invention. The method can be used for reducing the content of nitrite in the shrimp paste, and promoting the flavor of the shrimp paste.
Description
Technical field
The present invention relates to a kind of preparation method of shrimp paste of low nitrite content, belong to food processing field.
Technical background
Shrimp paste is one of Korea S, Chinse Coastal Area, Hong Kong and south east asia flavoring commonly used, and shrimp paste is a kind of storage fermented food, and at storage period, protein meeting breaks down into amino acids makes it to have unique delicate fragrance, and flavour is delicious, enjoys endless aftertastes.And becoming the calcium that is easy to absorption of human body after the contained calcareous decomposition of shrimp, fat is converted into aliphatic acid, so shrimp paste also is the abundant source of good protein, calcium and aliphatic acid simultaneously.Although the shrimp paste delicious flavour is unique, in pickled fermented process, can produce nitrite.Nitrite can be converted into nitrosamine in GI sour environment, this is a kind of carcinogen that has been identified in zoopery, simultaneously animal is had teratogenesis and mutagenesis.The present invention reduces salt consumption in the shrimp paste manufacturing process, reduces the content of shrimp paste nitrite, improves shrimp paste quality and security.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of shrimp paste of low nitrite content has reduced the content of shrimp paste nitrite, has promoted the taste of shrimp paste.
For realizing above purpose, the preparation method of the shrimp paste of a kind of low nitrite content of the present invention is specially: (1) is dissolved in lactic acid bacteria bacterium powder in 2% the glucose solution, activates under 25-30 ℃; (2) foreign material are removed in fresh extra large shrimp screening, clean with flowing water, then with the centrifugal moisture that removes of centrifuge; (3) above-mentioned extra large shrimp is carried out the low speed defibrination with electric millstone mill, keeping rotating speed is that 10-30 turns, and obtains the shrimp slurry; (4) in shrimp slurry, add lactic acid bacteria, salt, pears polyphenol extract, be 28 ℃-30 ℃ condition bottom fermentation 10-15 days in temperature, and constantly stir; (5) above-mentioned shrimp slurry is put into closed container place outdoor, promote ripe, until fermentation is finished; (6) above-mentioned shrimp paste is carried out oily sauce and separate, then put into disinfection tank behind bottled, the gland and carry out 120 degree high-temperature instantaneous sterilizations, get final product to get shrimp paste of the present invention.
Wherein the lactic acid bacteria consumption is the 0.03%-0.05% of shrimp paste quality, and the consumption of salt is the 10%-15% of shrimp paste quality, and the consumption of pears polyphenol extract is the 0.1%-0.5% of shrimp paste quality
The beneficial effect that the present invention produces is that the present invention adopts lactobacillus-fermented to replace traditional salt fermentation, can reduce the consumption of salt, thereby reduces the generation of nitrite.Simultaneously, contain nitrite reductase in the lactic acid bacteria, can degrading nitrite, the low pH that lactic acid bacteria produces also has certain inhibitory action to the formation of nitrite.In addition, lactic acid bacteria can utilize the solable matter of raw material to produce several amino acids, vitamin and enzyme by metabolism, can improve to a certain extent the nutritive value of shrimp paste.Lactic acid bacteria can be improved the local flavor of shrimp paste, and the organic acids such as lactic acid that the lactic acid bacteria metabolism produces make has soft tart flavour in the shrimp paste, and the letones that metabolism produces and biacetyl class material make shrimp paste produce delicate fragrance.Therefore, prepare shrimp paste with lactobacillus-fermented, not only reduced the content of nitrite, also promoted the local flavor of shrimp paste.
The present invention also adds the pears polyphenol extract in making the shrimp paste process, can suppress the growth of miscellaneous bacteria, particularly enterobacteria, Bacillus, promotes the growth of lactic acid bacteria, can also reduce pH, thereby suppresses the formation of nitrite.
Embodiment
Embodiment 1:
Prepare shrimp paste by following methods: (1) is dissolved in lactic acid bacteria bacterium powder in 2% the glucose solution, activates under 30 ℃; (2) foreign material are removed in fresh extra large shrimp screening, clean with flowing water, then with the centrifugal moisture that removes of centrifuge; (3) above-mentioned extra large shrimp is carried out the low speed defibrination with electric millstone mill, keeping rotating speed is 20 to turn, and obtains the shrimp slurry; (4) in shrimp slurry, add the lactic acid bacteria of shrimp paste quality 0.05%, the salt of shrimp paste quality 10%, the pears polyphenol extract of shrimp paste quality 0.1%, be 30 ℃ condition bottom fermentation 10 days in temperature, and constantly stir; (5) above-mentioned shrimp slurry is put into closed container place outdoor, promote ripe, until fermentation is finished; (6) above-mentioned shrimp paste is carried out oily sauce and separate, then put into disinfection tank behind bottled, the gland and carry out 120 ℃ of high-temperature instantaneous sterilizations, get final product to get shrimp paste of the present invention.
Embodiment 2:
Prepare shrimp paste by following methods: (1) is dissolved in lactic acid bacteria bacterium powder in 2% the glucose solution, activates under 28 ℃; (2) foreign material are removed in fresh extra large shrimp screening, clean with flowing water, then with the centrifugal moisture that removes of centrifuge; (3) above-mentioned extra large shrimp is carried out the low speed defibrination with electric millstone mill, keeping rotating speed is 30 to turn, and obtains the shrimp slurry; (4) in shrimp slurry, add the lactic acid bacteria of shrimp paste quality 0.04%, the salt of shrimp paste quality 12%, the pears polyphenol extract of shrimp paste quality 0.3%, be 28 ℃ condition bottom fermentation 12 days in temperature, and constantly stir; (5) above-mentioned shrimp slurry is put into closed container place outdoor, promote ripe, until fermentation is finished; (6) above-mentioned shrimp paste is carried out oily sauce and separate, then put into disinfection tank behind bottled, the gland and carry out 120 ℃ of high-temperature instantaneous sterilizations, get final product to get shrimp paste of the present invention.
Embodiment 3:
Prepare shrimp paste by following methods: (1) is dissolved in lactic acid bacteria bacterium powder in 2% the glucose solution, activates under 30 ℃; (2) foreign material are removed in fresh extra large shrimp screening, clean with flowing water, then with the centrifugal moisture that removes of centrifuge; (3) above-mentioned extra large shrimp is carried out the low speed defibrination with electric millstone mill, keeping rotating speed is 20 to turn, and obtains the shrimp slurry; (4) in shrimp slurry, add the lactic acid bacteria of shrimp paste quality 0.03%, the salt of shrimp paste quality 15%, the pears polyphenol extract of shrimp paste quality 0.5%, be 30 ℃ condition bottom fermentation 15 days in temperature, and constantly stir; (5) above-mentioned shrimp slurry is put into closed container place outdoor, promote ripe, until fermentation is finished; (6) above-mentioned shrimp paste is carried out oily sauce and separate, then put into disinfection tank behind bottled, the gland and carry out 120 ℃ of high-temperature instantaneous sterilizations, get final product to get shrimp paste of the present invention.
Claims (5)
1. the preparation method of the shrimp paste of a low nitrite content, it is characterized in that: method is
Lactic acid bacteria bacterium powder is dissolved in 2% the glucose solution, activates under 25-30 ℃;
Foreign material are removed in fresh extra large shrimp screening, clean with flowing water, then with the centrifugal moisture that removes of centrifuge;
Above-mentioned extra large shrimp is carried out the low speed defibrination with electric millstone mill, and keeping rotating speed is that 10-30 turns, and obtains the shrimp slurry;
In the shrimp slurry, add lactic acid bacteria, salt, pears polyphenol extract, fermented 10-15 days, and constantly stir;
With above-mentioned shrimp slurry put into closed container place outdoor, promote ripe, until fermentation is finished;
Above-mentioned shrimp paste is carried out oily sauce separate, then put into disinfection tank behind bottled, the gland and carry out 120 ℃ of high-temperature instantaneous sterilizations, get final product to get shrimp paste of the present invention.
2. the preparation method of the shrimp paste of a kind of low nitrite content as claimed in claim 1, it is characterized in that: described lactic acid bacteria consumption is the 0.03%-0.05% of shrimp paste quality.
3. the preparation method of the shrimp paste of a kind of low nitrite content as claimed in claim 1, it is characterized in that: the consumption of described salt is the 10%-15% of shrimp paste quality.
4. the preparation method of the shrimp paste of a kind of low nitrite content as claimed in claim 1, it is characterized in that: the consumption of described pears polyphenol extract is the 0.1%-0.5% of shrimp paste quality.
5. the preparation method of the shrimp paste of a kind of low nitrite content as claimed in claim 1, it is characterized in that: described fermentation temperature is 28 ℃-30 ℃.
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| CN2012105540030A CN102940241A (en) | 2012-12-19 | 2012-12-19 | Making method of shrimp paste with low content of nitrite |
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| CN2012105540030A CN102940241A (en) | 2012-12-19 | 2012-12-19 | Making method of shrimp paste with low content of nitrite |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026556A (en) * | 2013-11-15 | 2014-09-10 | 广西中医药大学 | Production technology for ultrafine low-salt low-fishy smell prawn paste |
| CN105361058A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | A method of inhibiting nitrite in sauce pickled vegetable food |
| CN105410594A (en) * | 2015-11-27 | 2016-03-23 | 湖北工业大学 | Removing method of nitrite in sauced and pickled vegetable food |
| CN106820082A (en) * | 2016-12-30 | 2017-06-13 | 浙江海洋大学 | The method that fermentation prepares shrimp paste |
| CN109953309A (en) * | 2019-04-02 | 2019-07-02 | 渤海大学 | The preparation method of compound shrimp paste powder flavourings |
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| CN1698472A (en) * | 2004-05-20 | 2005-11-23 | 杨秀敏 | Production method of fried bean sauce with three delicacies and shredded meat |
| CN1839710A (en) * | 2004-03-31 | 2006-10-04 | 味之素株式会社 | New food and method for producing the same |
| CN101194702A (en) * | 2006-12-05 | 2008-06-11 | 蔡友军 | Shrimp paste and method for producing the same |
| CN101595973A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | A kind of production technology of shrimp paste |
| JP2010263877A (en) * | 2009-04-17 | 2010-11-25 | Sanei Gen Ffi Inc | New use of cress seed extract |
| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
| CN102461877A (en) * | 2010-11-08 | 2012-05-23 | 重庆市黔江区黔双科技有限公司 | Shrimp paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1557203A (en) * | 2004-01-17 | 2004-12-29 | 湖南万利食品工业集团公司 | Cold fermentation meat products processing method |
| CN1839710A (en) * | 2004-03-31 | 2006-10-04 | 味之素株式会社 | New food and method for producing the same |
| CN1698472A (en) * | 2004-05-20 | 2005-11-23 | 杨秀敏 | Production method of fried bean sauce with three delicacies and shredded meat |
| CN101194702A (en) * | 2006-12-05 | 2008-06-11 | 蔡友军 | Shrimp paste and method for producing the same |
| JP2010263877A (en) * | 2009-04-17 | 2010-11-25 | Sanei Gen Ffi Inc | New use of cress seed extract |
| CN101595973A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | A kind of production technology of shrimp paste |
| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
| CN102461877A (en) * | 2010-11-08 | 2012-05-23 | 重庆市黔江区黔双科技有限公司 | Shrimp paste |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026556A (en) * | 2013-11-15 | 2014-09-10 | 广西中医药大学 | Production technology for ultrafine low-salt low-fishy smell prawn paste |
| CN105361058A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | A method of inhibiting nitrite in sauce pickled vegetable food |
| CN105410594A (en) * | 2015-11-27 | 2016-03-23 | 湖北工业大学 | Removing method of nitrite in sauced and pickled vegetable food |
| CN106820082A (en) * | 2016-12-30 | 2017-06-13 | 浙江海洋大学 | The method that fermentation prepares shrimp paste |
| CN109953309A (en) * | 2019-04-02 | 2019-07-02 | 渤海大学 | The preparation method of compound shrimp paste powder flavourings |
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Application publication date: 20130227 |