CN104222995A - Fresh shrimp juice seasoning and preparing method thereof - Google Patents
Fresh shrimp juice seasoning and preparing method thereof Download PDFInfo
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- CN104222995A CN104222995A CN201410498964.3A CN201410498964A CN104222995A CN 104222995 A CN104222995 A CN 104222995A CN 201410498964 A CN201410498964 A CN 201410498964A CN 104222995 A CN104222995 A CN 104222995A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 94
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 235000015097 nutrients Nutrition 0.000 claims abstract description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 239000002351 wastewater Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 238000005516 engineering process Methods 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000002358 autolytic effect Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000000108 ultra-filtration Methods 0.000 abstract 1
- 238000005842 biochemical reaction Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 241000143060 Americamysis bahia Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 239000012295 chemical reaction liquid Substances 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- 230000007096 poisonous effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a fresh shrimp juice seasoning using marine organisms as a raw material and a preparing method thereof. Fresh shrimp heads are used as the raw material, and the substances of shrimp head bodies, such as protein, are hydrolyzed by an autolytic enzymolysis system in the cells of the fresh shrimp head bodies instead of additional proteases. A production technology for producing fresh shrimp juice from nutritive liquid prepared by a fresh shrimp enzymolysis process comprises the procedures of raw material treatment, directional enzymolysis, enzyme inactivation, vibrating separation, formula preparation, press filtration, proportioning, maillard-reaction, ultrafiltration, sterilization, packaging and the like. The fresh shrimp juice seasoning has the advantages of low product production cost, high safety, high sanitation, rich nutrients, delicious taste and wide application range.
Description
Technical field
The present invention relates to a kind of preparation method of fresh shrimp juice.Belong to ocean series products field of deep.
Background technology
In the output of Marine Fishing Industry, seafood accounts for considerable quantity, although these seafoods are nutritious, easily putrid and deteriorated, is difficult to make full use of, and only has a small amount of fresh goods to circulate channel, is mostly processed as shrimp med, carapace powder.Therefore, the economic benefit of fishing for is difficult to be embodied preferably.China coast one is with, often with sea crab, extra large shrimp, sea cowry etc. for raw material, adopt traditional process equipment to produce " shrimp paste ", " crab paste " etc., but equipment simply backwardness, the production cycle is long, and yield is low, deficiency in economic performance.
Along with the arrival in high-new biotechnology epoch in modern times, in the past few years disclose some enzyme engineering technologies to improve producing hoisin sauce by traditional aging process, they are hydrolyzed the protein of seafood body with multiple protein enzyme, although shorten the production cycle of hoisin sauce, improve yield and the quality of product, but also exist and need to add multiple protease, and dosage is larger, the problems such as hydrolysis time longer (5 ~ 8 hours), and before effect, crab, shellfish, shrimp need making beating, heating, cooling, then will concentrate and wait the more problem that consumes energy after hydrolysis.
Summary of the invention
The application provides a kind of fresh shrimp head proteinoid directional enzymatic technology prepare the method for fresh shrimp juice and fresh shrimp juice be configured to the production technology of flavouring " fresh shrimp juice " for prior art Problems existing.Concrete technical scheme is as follows.
This application provides a kind of fresh shrimp juice flavouring, it comprises the component of following mass fraction: fresh shrimp stoste 50-60 part, salt 9-11 part, granulated sugar 3-6 part, maltodextrin 20-25 part, yeast extract 0.3-0.8 part, amino acid 0.8-1.0 part.
Further, described one fresh shrimp juice flavouring, comprises the component of following mass fraction: fresh shrimp stoste 55 parts, salt 10 parts, granulated sugar 5 parts, maltodextrin 22 parts, yeast extract 0.5 part, 0.9 part, amino acid.
In the application, the preparation method of described a kind of fresh shrimp juice flavouring comprises the steps,
1) fresh shrimp stoste is prepared;
2) in fresh shrimp stoste, other each components of fresh shrimp juice flavouring are added in proportion, mixing;
3) by step 2) mixture carry out Maillard reaction, filtration, sterilizing, the temperature of described Maillard reaction is 102 DEG C, and the reaction time is 10-20min;
4) then filling-in and closing bottle by applying cap, packed products.
Wherein, above-mentioned steps 1) preparation of described fresh shrimp stoste comprises the steps:
1) fresh for raw material shrimp head is cleaned up pulverizing;
2) directional enzymatic: joined by raw material in 75 ~ 150% purify waste water being equivalent to raw material weight, adjust ph is 7.0 ~ 8.0, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 7-8 Brix degree, enzyme-deactivating: by step 2) fluid temperature that obtains is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation;
4) Separation by vibration: carry out Separation by vibration with stainless steel vibratory sieve, makes a small amount of insoluble substance separate from hydrolyzate, then the press filtration of initial filter liquid is separated, and the clear liquid in hydrolyzate and filter mud are separated;
5) the clear liquid sterilizing that step 4) is obtained is obtained fresh shrimp stoste.
Further, the application of above-mentioned fresh shrimp stoste comprises: fresh shrimp stoste is carried out freeze-drying or spray drying process is processed into solid or Powdered high-grade nutrient food.
In the application, the temperature of enzymolysis is located between 45 ~ 55 DEG C, is found, because the extremes of temperature of enzymolysis all can affect the yield of product in practice process by research.
A kind of method that the application provides fresh shrimp head proteinoid directional enzymatic technology to prepare fresh shrimp juice and by the production technology of fresh shrimp juice configuration flavouring " fresh shrimp juice ".The method nationality autolytic enzyme system (protease) helped in marine organisms shrimps body cell carrys out the protein in directional enzymatic shrimp head body, to improve the production improving shrimp head, for new product such as " the fresh shrimp juice ", fresh shrimp paste, fresh shrimp concentrate, fresh shrimp med, fresh shrimp seasoning etc. of exploitation, production shrimps provide more preferably condition in earlier stage.Directional enzymatic technology is adopted to produce the production technology of " fresh shrimp juice ", all shorter than the production cycle of aging process and improvement external enzyme enzymatic isolation method, can large-scale continuous production, yield and the quality of product are higher, and make shrimps process discarded shrimps to be utilized more fully.
Beneficial effect:
1. directional enzymatic technology is compared with traditional aging process, and not only the production cycle shortens greatly, and the yield of product and quality all higher; Shrimps directional enzymatic after improvement produces shrimp juice, and method is simple and easy, easily carries out serialization large-scale production; The time of enzymolysis is shorter, without the need to adding expensive multiple protein enzyme, makes production cost lower;
2. the flavouring " fresh shrimp juice " produced of the present invention due to other enzymatic isolation methods of concentration ratio of directional enzymatic juice higher, therefore before configuration without the need to concentrated consumed energy, energy consumption is lower.The raw material (800g water) of directional enzymatic per kilogram fresh shrimp head can manufacture " fresh shrimp juice " about 1.6 ~ 1.7 kilograms, the insoluble substance etc. that the sediment collected by production process, oscillatory process are collected, and can be used as bone meal, animal feed, free from environmental pollution;
3., because fresh shrimp stoste yield is high, do not need the additives such as essence just can reach the freshness of corresponding flavouring, product is more natural;
4. the present invention's fresh shrimp stoste safety and sanitation, nutritious of producing, applied range.
Detailed description of the invention
Below by embodiment, the present invention is further elaborated.
Preparation technology's flow process of flavouring of the present invention can simplified summary be: fresh shrimp head-Feedstock treating-pulverizing-directional enzymatic-enzyme-deactivating-Separation by vibration-batching-Maillard reaction-plate compression-sterilizing-filling-in and closing bottle by applying cap.
Embodiment 1:
1) first adhere to the dirts such as the silt on shrimp head body with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading.Weigh after 60kg, shrimp head body is pulverized, puts into biochemical reaction tank;
2) add and be equivalent to 75% nose heave purify waste water of fresh shrimp; Start the agitating device in biochemical reaction tank; Regulate the acid-base value of material to pH7.0; Heat with biochemical reaction tank, make temperature of charge be increased to 45 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.3% alkali protease, be used for the activity of the various enzymes activated in fresh shrimp head body, make the albuminous cell disintegration in fresh shrimp head body, protein is hydrolyzed rapidly;
3) when hydrolyzate concentration reaches 7.0 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of hydrolyzate is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the hydrolyzate stainless steel mesh of step 3) is carried out vibration to filter, the fresh shrimp head in hydrolyzate and insoluble substance are therefrom separated;
5) hydrolyzate step 4 filtered out and fresh shrimp stoste are configured by following formula, prepare burden as follows: salt 9kg, granulated sugar 3kg, maltodextrin 20kg, yeast extract 0.3kg, amino acid 0.8kg, fresh shrimp stoste 50kg;
6) " the fresh shrimp juice " that step 5) configured carries out Maillard reaction, and the temperature of Maillard reaction is 102 DEG C, and the reaction time is 20min, and be that the plate and frame filter press of the filter membrane of below 300 orders carries out essence filter with micropore, filtrate pumps into storage tank;
7) the Maillard reaction liquid getting step 6) carries out sterilizing, filling-in and closing bottle by applying cap.
The fresh shrimp raw material obtained by embodiment 1 is: 94.8 kilograms, filter residue and filter mud are: 10.2 kilograms.
Embodiment 2:
1) first adhere to the dirts such as the silt on fresh shrimp head with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading, weigh 70kg, by broken for fresh shrimp head powder, puts into biochemical reaction tank;
2) add and be equivalent to 150% nose heave purify waste water of fresh shrimp; Start the agitating device in biochemical reaction tank; Regulate the acid-base value of material to pH8.0; Heat with biochemical reaction tank, make temperature of charge be increased to 55 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.5% alkali protease, be used for the activity of the various enzymes activated in fresh shrimp head body, make the albuminous cell disintegration in fresh shrimp head body, protein is hydrolyzed rapidly;
3) when hydrolyzate concentration reaches 8.0 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of hydrolyzate is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the hydrolyzate stainless steel mesh of step 3) is carried out vibration to filter, the fresh shrimp head in hydrolyzate and insoluble substance are therefrom separated;
5) hydrolyzate step 4) filtered out and fresh shrimp stoste are configured by following formula, prepare burden as follows: salt 11kg, granulated sugar 6kg, maltodextrin 25, yeast extract 0.8kg, amino acid/11 .0kg, fresh shrimp stoste 60kg;
6) " the fresh shrimp juice " that step 5) configured carries out Maillard reaction, and the temperature of Maillard reaction is 102 DEG C, and the reaction time is 10min, and be that the plate and frame filter press of the filter membrane of below 300 orders carries out essence filter with micropore, filtrate pumps into storage tank;
7) the Maillard reaction liquid getting step 6) carries out sterilizing, filling-in and closing bottle by applying cap.
The fresh shrimp stoste obtained by embodiment 2 is: 157.6 kilograms, filter residue and filter mud are: 17.4 kilograms.
Embodiment 3:
1) first adhere to the dirts such as the silt on fresh shrimp head with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading, weigh 80kg, by broken for fresh shrimp head powder, puts into biochemical reaction tank;
2) add and be equivalent to 100% nose heave purify waste water of fresh shrimp; Start the agitating device in biochemical reaction tank; Regulate the acid-base value of material to pH7.5; Heat with biochemical reaction tank, make temperature of charge be increased to 50 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.4% alkali protease, be used for the activity of the various enzymes activated in fresh shrimp head body, make the albuminous cell disintegration in fresh shrimp head body, protein is hydrolyzed rapidly;
3) when hydrolyzate concentration reaches 7.5 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of hydrolyzate is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the hydrolyzate stainless steel mesh of step 3) is carried out vibration to filter, the fresh shrimp head in hydrolyzate and insoluble substance are therefrom separated;
5) hydrolyzate step 4) filtered out and fresh shrimp stoste are configured by following formula, prepare burden as follows: salt 10kg, granulated sugar 5kg, maltodextrin 22kg, yeast extract 0.5kg, amino acid 0.9kg, fresh shrimp stoste 55kg;
6) " the fresh shrimp juice " that step 5) configured carries out Maillard reaction, and the temperature of Maillard reaction is 102 DEG C, and the reaction time is 15min, and be that the plate and frame filter press of the filter membrane of below 300 orders carries out essence filter with micropore, filtrate pumps into storage tank;
7) the Maillard reaction liquid getting step 6) carries out sterilizing, filling-in and closing bottle by applying cap.
The fresh shrimp stoste obtained by embodiment 3 is: 143.3 kilograms, filter residue and filter mud are: 16.7 kilograms.
The inventive method is simple and easy, and production cost is low, not only safety and sanitation, nutritious, applied range.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a fresh shrimp juice flavouring, is characterized in that, comprise the component of following mass fraction: fresh shrimp stoste 50-60 part, salt 9-11 part, granulated sugar 3-6 part, maltodextrin 20-25 part, yeast extract 0.3-0.8 part, amino acid 0.8-1.0 part.
2. one according to claim 1 fresh shrimp juice flavouring, is characterized in that, comprises the component of following mass fraction: fresh shrimp stoste 55 parts, salt 10 parts, granulated sugar 5 parts, maltodextrin 22 parts, yeast extract 0.5 part, 0.9 part, amino acid.
3. the preparation method of fresh shrimp juice flavouring according to claim 1 and 2, is characterized in that, comprise the steps,
1) fresh shrimp stoste is prepared;
2) in fresh shrimp stoste, other each components of fresh shrimp juice flavouring are added in proportion, mixing;
3) by step 2) mixture carry out Maillard reaction, filtration, sterilizing, the temperature of described Maillard reaction is 102 DEG C, and the reaction time is 10-20min;
4) then filling-in and closing bottle by applying cap, packed products.
4. the preparation method of fresh shrimp juice flavouring according to claim 3, is characterized in that, the preparation of fresh shrimp stoste described in step 1) comprises the steps:
1) fresh for raw material shrimp head is cleaned up pulverizing;
2) directional enzymatic: joined by raw material in 75 ~ 150% purify waste water being equivalent to raw material weight, adjust ph is 7.0 ~ 8.0, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 7-8 Brix degree, enzyme-deactivating: by step 2) fluid temperature that obtains is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation;
4) Separation by vibration: carry out Separation by vibration with stainless steel vibratory sieve, makes a small amount of insoluble substance separate from hydrolyzate, then the press filtration of initial filter liquid is separated, and the clear liquid in hydrolyzate and filter mud are separated;
5) clear liquid sterilizing is obtained fresh shrimp stoste.
5. the preparation method of fresh shrimp juice flavouring according to claim 4, is characterized in that, the fresh shrimp stoste that step 5) is obtained is carried out freeze-drying or spray drying process is processed into solid or Powdered high-grade nutrient food.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107397152A (en) * | 2016-08-22 | 2017-11-28 | 浙江兴业集团有限公司 | The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid |
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