CN104026556A

CN104026556A - Production technology for ultrafine low-salt low-fishy smell prawn paste

Info

Publication number: CN104026556A
Application number: CN201310565928.XA
Authority: CN
Inventors: 易湘茜; 陈勇; 谢文佩; 范丽丽; 谭强
Original assignee: Guangxi University of Chinese Medicine
Current assignee: Guangxi University of Chinese Medicine
Priority date: 2013-11-15
Filing date: 2013-11-15
Publication date: 2014-09-10

Abstract

The invention relates to a production technology for an ultrafine low-salt low-fishy smell prawn paste. The method comprises the following steps: cleaning a raw material fresh prawn and removing impurities, performing superfine grinding, performing high pressure homogenization, adding salt and edible alcohol for assisting solubilization, fermenting, loading, killing enzyme and sterilizing. According to the prawn paste finished product, salinity content is 2-20% and amino acid nitrogen content is 1.5-2.0%. The prawn paste has the advantages of short production time (11-16days), fine mouthfeel, safety and healthy, and low salt content, has proper seafood flavor, changes the problems of heavy salty and fishy smell, rough mouthfeel and easy layering of a traditional shrimp paste, and accords with modern production and living requirements for people.

Description

The production technology of the low raw meat of a kind of ultra-fine less salt sea shrimp paste

Technical field

The present invention relates to a kind of production technology of flavouring, specifically the production technology of the low raw meat of a kind of ultra-fine less salt sea shrimp paste.

Background technology

China has the coastline of several thousand kilometers, and from ocean, fishing for every year wild shrimp has hundreds of thousands ton.In the output of fishing in sea fishery, low value shrimp accounts for suitable quantity, although these low value shrimps are nutritious, contain the mineral matter salts such as protein, chitin, higher unsaturated fatty acid, calcium, magnesium, phosphorus, also contain the nutritional labelings such as cephalin, lecithin, carotenoid, carbohydrate, cellulose, but easily putrid and deteriorated, be difficult to be made full use of, only has circulate channel and directly as raising fish and shrimp feed of minority fresh goods, therefore, the economic benefit of marine fishing is difficult to be embodied preferably.China coast one band, the little extra large shrimp of the low value of often take is raw material, adopts traditional aging process to produce " shrimp paste ", but production equipment is simply backward, food hygiene cannot guarantee, the shelf-life is short, and the production cycle is long, saliferous rate high (30-35%), fishy smell weight, coarse mouthfeel, easily layering, have a strong impact on its quality and mouthfeel, be not suitable for the productive life requirement of numerous people.

Summary of the invention

The object of the present invention is to provide the low raw meat of a kind of ultra-fine less salt sea shrimp paste preparation technology, with respect to traditional shrimp paste production technology, its not only sophistication greatly increase, and salt content and fishy smell all lower, meet national food hygiene requirement, expanded acceptance level and the scope of shrimp paste.

The present invention also aims to provide a kind of manufacture method of above-mentioned shrimp paste.

The low raw meat shrimp paste of ultra-fine less salt of the present invention be by fresh extra large shrimp through cleaning removal of impurities, defibrination, high-pressure homogeneous, salt adding and food grade alcohol, ferment, go out enzyme and sterilization, the process such as filling make.Salt content in this shrimp paste finished product is 2-20%, amino acid nitrogen content 1.5～2.0%.Shrimp paste of the present invention, the production time short (11-16 days), safety and sanitation, to have suitable seafood taste, salt content low, changed the heavy problem of traditional shrimp paste saline taste (30-35%), makes it more to adapt to people's productive life needs.

Shrimp paste of the present invention, has solved the feature that traditional shrimp paste saline taste is heavy, fishy smell is heavy, produces the low fishy smell of less salt sea shrimp paste product.

The specific embodiment

The present invention will be described to enumerate a part of specific embodiment below, is necessary to be pointed out that at this following specific embodiment, only for the invention will be further described, does not represent limiting the scope of the invention.Some nonessential modifications that other people make according to the present invention and adjustment still belong to protection scope of the present invention.

Embodiment 1

Choose the fresh little extra large shrimp 1000kg of low value as raw material, after removal of impurities and sterile water wash, drain the moisture on little extra large shrimp surface, with electronic mill, with the speed of 30 turn/min, grind high granularity sea shrimp slurry again, and then grind at low temperatures with colloid mill, make granularity and be the particle of 0.5 micron, then with high pressure homogenizer, carry out homogeneous (condition: 50 ℃; 15MPa), in above-mentioned 1000kg shrimp slurry, add after salt 80kg and 20kg food grade alcohol, at 25 ℃ of bottom fermentation 24h.By above-mentioned just fermented shrimp slurry rapid stirring 30min in fermentation tank, the ammonia producing while fermenting to remove.Add in the shrimp slurry of 70kg salt and 10kg food grade alcohol gained in above-mentioned steps, carry out secondary fermentation, fermentation time 15 days, temperature is controlled at 25 ℃.After fermentation, shrimp paste is after Vacuum Concentration, high-temperature instantaneous sterilization, and sterile filling obtains the low raw meat of ultra-fine less salt of the present invention sea shrimp paste.

Said process can make shrimp paste 700kg of the present invention, and its salt content is in 15% left and right, and amino-acid state ammonia content is more than or equal to 1.5%.

The key technical indexes of the low raw meat shrimp paste of ultra-fine less salt that the present invention produces:

Through the present invention being produced to product sensory evaluation, physics and chemistry and health, detect, obtain following result:

Organoleptic indicator:

Color and luster: canescence or gray purple are bright-coloured glossy;

Fragrance: there is the peculiar delicate flavour of extra large shrimp paste, a little less than fishy smell, without foreign odor;

Flavour: there is the peculiar delicious flavour of extra large shrimp paste, fresh, salty, comfortable mouthful;

Figure: homogeneous, free from admixture;

Physical and chemical index:

Amino-acid nitrogen (g/100mL) >=1.5 sodium chloride (g/100mL) ≈ 15.0

Group ammonia (mg/100mL)≤20

Sanitary index:

Total number of bacteria: (individual/g)≤5000 Escherichia coli: (individual/100g)≤8

Pathogenic bacteria (salmonella, staphylococcus aureus, Listeria, vibrio parahaemolytious) must not detect.

Claims

1. a preparation method for the low raw meat of ultra-fine less salt sea shrimp paste, its product feature comprises the following steps:

(1) raw material cleans and removal of impurities: pick out fresh full little extra large shrimp, remove the foreign material (as sand or small stone) that little extra large shrimp is mingled with, with after sterile water wash mud, drain away the water;

(2) defibrination: the little extra large shrimp of processing through above-mentioned steps carries out low speed defibrination with electronic mill, and rotating speed is turn/min of 20-40, obtains thick extra large shrimp particle, it is broken in the further refinement of colloid mill, and granularity is reached below 0.5 μ m;

(3) high-pressure homogeneous: by the homogeneous in high pressure homogenizer of the shrimp paste after defibrination fragmentation, processing condition: temperature, 40-50 ℃; Pressure, 10-15MPa;

(4) first salt adding and food grade alcoholic fermentation: after homogeneous, extra large shrimp is put into the round of clean sterilization, adding its weight ratio is that salt and the 1-5% food grade alcohol of 1-10% stirs, and is used for strengthening little extra large shrimp autolytic enzyme enzyme activity.(condition: 25-30 ℃, 24-48h), stirs after fermentation ends except ammonia in round sealing after fermentation;

(5) secondary salt adding and food grade alcoholic fermentation: the salt that is 1-10% by weight ratio and 1-5% food grade alcohol add in the shrimp slurry that above-mentioned steps obtains, after stirring, carry out secondary fermentation, condition: 25-30 ℃, 10-15 days, until produce shrimp sauce in shrimp slurry;

(6) Vacuum Concentration: above-mentioned shrimp slurry, after Vacuum Concentration, removes fishy smell and excessive moisture, obtains concentrated shrimp paste thing;

(7) high pressure sterilization and the enzyme that goes out: concentrated shrimp paste carries out high temperature (100-150 ℃) instantaneous sterilization and the enzyme that goes out in disinfection tank;

(8) filling: to utilize the aseptic quantitative filling of bottle placer in the vial and lid of steam sterilizing.

2. the low raw meat of less salt according to claim 1 sea shrimp paste, is characterized in that the described little extra large shrimp of raw material comprises that base encloses one or more the combination of shrimp, extra large numb shrimp, Red Hard-shelled Shrimp, ring shrimp, spring shrimp, rapids urine shrimp, Chinese lute shrimp, nine joint shrimps.

3. the low raw meat of ultra-fine less salt according to claim 1 sea shrimp paste, is characterized in that described food grade alcohol can use fermented type white wine, rice wine, yellow rice wine or cooking wine replacement.

4. the low raw meat of ultra-fine less salt according to claim 1 sea shrimp paste, is characterized in that described salt can be with thick sea salt, Cardia Salt, without iodine common salt, natural salt efflorescence, natural edible salt and enriched nutrient salt etc.