CN106798303A - The preparation method of shrimp paste - Google Patents
The preparation method of shrimp paste Download PDFInfo
- Publication number
- CN106798303A CN106798303A CN201611251102.6A CN201611251102A CN106798303A CN 106798303 A CN106798303 A CN 106798303A CN 201611251102 A CN201611251102 A CN 201611251102A CN 106798303 A CN106798303 A CN 106798303A
- Authority
- CN
- China
- Prior art keywords
- parts
- shrimp
- preparation
- shrimp paste
- paste according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method of shrimp paste, concretely comprises the following steps cleaning, smashs to pieces, water enzyme digestion, coarse filtration, sterilizing and detects finished product.It is in aubergine the beneficial effects of the invention are as follows providing a kind of, it is glossy, give off a strong fragrance, fresh shrimp taste is strong, delicious flavour, it is pleasantly sweet, without bad smell, without nitrite, high protein low fat, homogeneous containing abundant astaxanthin and calcium citrate, the shrimp paste preparation method of delicate mouthfeel foreign.It is formulated and is：7 ~ 12 parts of neutral proteinases, 2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 parts of apple pectins, 3 ~ 8 parts of citric acids, 13 ~ 18 portions of salt etc..
Description
Technical field
The present invention relates to shrimp paste preparing technical field, specifically a kind of preparation method of shrimp paste.
Background technology
With the fast development of aquaculture, the prawn small part of China is used for firing dish, and it is each that major part exports to the world
Ground.Exported product is generally freezing shrimp meat, gives up to fall shrimp head.Therefore, substantial amounts of shrimp is generated in prawn production, process
The first-class accessory substance of shell, shrimp, these accessory substances account for the 30%-40% of shrimp.According to estimates, the shrimp accessory substance being dropped in China every year is about
It it is more than 30 ten thousand tons, in addition to fraction can be used to production feed and prepare chitin, these accessory substances do not have sufficient
Development and utilization, is only used for the flavouring such as manufacture shrimp paste and dip on a small quantity, not only causes to waste, and can also form dirt to environment
Dye.Contain thick protein 11.13%, crude fat 4.50% in shrimp head, also contain cephalin, lecithin, higher unsaturated fatty acid
And 8.54% NFE, 10%-15% chitins and 7.5% shitosan, also contain astacin, astaxanthin, beneficial element (special
13.32%) and multivitamin it is not that calcium content is up to.Therefore shrimp head is made shrimp paste with very big economic worth and society
Value.
Shrimp paste is although delicious, nutritious, but during its spontaneous fermentation, easily produces harmful material, example
Such as nitrite and VBN.VBN is that protein is first decomposed into amino acid, then the amine for decomposing generation
The alkaline nitrogen substance of class or Ammonia, its presence shows that amino acid is destroyed.Prior art such as Authorization Notice No. is
The Chinese invention patent of CN104055059B, discloses and is related to shrimp paste preparation field, more particularly to a kind of instant shrimp paste, by following
The component of weight/mass percentage composition is made：10 ~ 20% black bean sauces, 5 ~ 10% peanut butter, 5 ~ 10% cooking wine, 3 ~ 5% salad oils, 1 ~ 3%
Salt, 5 ~ 10% white sugar, 0.5 ~ 1% pepper powder, 1 ~ 3% chilli powder, 1 ~ 3% chickens' extract, 3 ~ 5% green onion ginger juice, 3 ~ 5% stable compositions
Agent, balance of shrimp paste.The glossy light of the shrimp paste, bright-coloured and glossy, sticky moderate, tissue morphology is fine and smooth uniform, existing without layering
As salinity is low, and color and luster, mouthfeel and local flavor are good.Present invention also offers a kind of preparation method of instant shrimp paste, including following step
Suddenly：（1）Shrimp pastes standby；（2）It is prepared by baste；（3）Allotment is boiled.Preparation method processing step of the invention is simple, prepares week
Phase is short, low cost, is adapted to large-scale industrial production, and is difficult to be contaminated in preparation process, safe.
The content of the invention
It is in aubergine that the present invention is provided a kind of, glossy, is given off a strong fragrance, and fresh shrimp taste is strong, and delicious flavour is pleasantly sweet, nothing
Bad smell, without nitrite, high protein low fat is homogeneous containing abundant astaxanthin and calcium citrate, delicate mouthfeel foreign,
Enzymolysis efficiency shrimp paste preparation method high.
The present invention is to solve the problems, such as that the taken technical scheme of proposition is in above-mentioned background technology：With the new prawn shrimp of knife volume
Head be raw material, cleaned, smashed to pieces, water enzyme digestion, coarse filtration, sterilizing and detect finished product, comprise the following steps that：
Cleaning：Cleaned using frozen water prawn head, drained away the water.Silt on shrimp head is cleaned up, energy is cleaned with frozen water
Kill some harmful bacterias, the most of bad smell of removal；
Smash to pieces：, crushed in tissue pulverizer, make shrimp head in pulpous state.This can make ensuing enzyme digestion reaction faster more abundant,
But the finished product being eventually fabricated is homogeneous, delicate mouthfeel foreign；
Water enzyme digestion：7 ~ 12 parts of neutral proteinases, 2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 portions of apples are added in shrimp slurry
Pectin, 3 ~ 8 parts of citric acids, 0.01 ~ 0.5 part of pungent ethylene glycol, 0.8 ~ 1.7 part of calcium chloride, 0.2 ~ 0.3 part of lentinan and 13 ~ 18
Part salt, is digested in thermostat water bath, and is stirred continuously, until enzymolysis is completed.The shrimp paste digested using the formula is in
Aubergine, it is glossy, give off a strong fragrance, fresh shrimp taste is strong, and delicious flavour is pleasantly sweet, without bad smell, high protein low fat, containing abundant
Astaxanthin and calcium citrate.Compared to inorganic calcium, calcium citrate is more easy to be absorbed by the body；Zymoexciter calcium chloride and lentinan etc.
Composition can improve the activity of neutral proteinase, improve enzymolysis efficiency；
Coarse filtration：The shrimp paste that will have been digested carries out coarse filtration with gauze, filters the materials such as still unhydrolysed shrimp shell, adds 2 ~ 10 parts
Ginger, 3 ~ 8 portions of garlics, 5 ~ 10 parts of yellow rice wine carry out deodorization seasoning, make shrimp paste fragrance more rich tempting.Filtrate, sealed membrane are filled using terrine
On have coating, sealing preserve.Wherein, coating formula is：0.15 ~ 0.2 part of sodium sulphate, 0.07 ~ 0.12 part of synthetic resin, 0.12 ~
0.18 part of ethyl acetate, 0.4 ~ 0.55 part of polyethylene.Filling filtrate using terrine can make shrimp paste taste more aromatic；Painting on sealed membrane
Layer can suppress the growth of bacterium；
Sterilizing：Shrimp paste to good seal carries out pasteurization.
Compared with prior art, advantage for present invention is：Added in enzymolysis process 0.8 ~ 1.7 part of calcium chloride,
The compositions such as 0.2 ~ 0.3 part of lentinan.Calcium chloride and lentinan etc. are zymoexciters, can improve the work of neutral proteinase
Property, improve enzymolysis efficiency；It is also added into 2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 parts of apple pectins, 3 ~ 8 parts of citric acids.
The shrimp paste prepared by the formula is in aubergine, glossy, is given off a strong fragrance, and fresh shrimp taste is strong, and delicious flavour is pleasantly sweet, without stench
Taste, high protein low fat, containing abundant astaxanthin and calcium citrate.Compared to inorganic calcium, calcium citrate is more easy to be absorbed by the body；Sealed membrane
On have coating, the growth of bacterium can be suppressed；Microbial fermentation processes are not used to prepare, it is more healthy without nitrite in shrimp paste.
Specific embodiment
Below by embodiment, the present invention program is further described in detail.
Embodiment 1：
A kind of preparation method of shrimp paste, specific preparation process is as follows：
Cleaning：Cleaned using frozen water prawn head, drained away the water.Silt on shrimp head is cleaned up, energy is cleaned with frozen water
Kill some harmful bacterias, the most of bad smell of removal；
Smash to pieces：, crushed in tissue pulverizer, make shrimp head in pulpous state.This can make ensuing enzyme digestion reaction faster more abundant,
But the finished product being eventually fabricated is homogeneous, delicate mouthfeel foreign；
Water enzyme digestion：7 ~ 12 parts of neutral proteinases, 2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 portions of apples are added in shrimp slurry
Pectin, 3 ~ 8 parts of citric acids, 0.01 ~ 0.5 part of pungent ethylene glycol, 0.8 ~ 1.7 part of calcium chloride, 0.2 ~ 0.3 part of lentinan and 13 ~ 18
Part salt, is digested in thermostat water bath, and is stirred continuously, until enzymolysis is completed.Most preferably：8 parts of neutral proteinases,
3 parts of Punica granatum L. extracts, 2 parts of rosin, 5 parts of apple pectins, 6 parts of citric acids, 0.5 part of pungent ethylene glycol, 1.8 parts of calcium chloride, 0.2 part of perfume (or spice)
Mushroom polysaccharide and 15 portions of salt.The shrimp paste digested using the formula is in aubergine, glossy, is given off a strong fragrance, and fresh shrimp taste is strong, taste
Deliciousness, it is pleasantly sweet, without bad smell, high protein low fat, containing abundant astaxanthin and calcium citrate.Compared to inorganic calcium, calcium citrate is more
Easily it is absorbed by the body；Zymoexciter calcium chloride, pungent ethylene glycol and lentinan can improve the activity of neutral proteinase after combining, carry
Enzymolysis efficiency high；
Coarse filtration：The shrimp paste that will have been digested carries out coarse filtration with gauze, filters the materials such as still unhydrolysed shrimp shell, adds 2 ~ 10 parts
Ginger, 3 ~ 8 portions of garlics, 5 ~ 10 parts of yellow rice wine carry out deodorization seasoning, make shrimp paste fragrance more rich tempting.Preferably：5 portions of ginger, 7 portions of garlics, 9 parts
Yellow rice wine.Filtrate is filled using terrine, there is coating, sealing preserve on sealed membrane.Wherein, coating formula is：0.15 ~ 0.2 part of sodium sulphate,
0.07 ~ 0.12 part of synthetic resin, 0.12 ~ 0.18 part of ethyl acetate, 0.4 ~ 0.55 part of polyethylene.Most preferably：0.18 part of sulfuric acid
Sodium, 0.1 part of synthetic resin, 0.15 part of ethyl acetate, 0.4 part of polyethylene.Filling filtrate using terrine can make shrimp paste taste more aromatic；
Coating on sealed membrane can suppress the growth of bacterium；
Sterilizing：The shrimp paste of good seal carries out pasteurization.
Embodiment 2：
With knife volume new prawn shrimp head as raw material, cleaned, smashed to pieces, water enzyme digestion, coarse filtration, sterilizing and detection finished product, specifically walk
It is rapid as follows：
Cleaning：Cleaned using frozen water prawn head, just washed three times, backwash one time is drained away the water.By the silt cleaning on shrimp head
Totally, being cleaned with frozen water can kill some harmful bacterias, the most of bad smell of removal；
Smash to pieces：30min is crushed in tissue pulverizer, shrimp head is in pulpous state, greater homogeneity；
Water enzyme digestion：8 parts of neutral proteinases, 3 parts of Punica granatum L. extracts, 2 parts of rosin, 5 parts of apple pectins, 6 parts are added in shrimp slurry
Citric acid, 0.5 part of pungent ethylene glycol, 1.8 parts of calcium chloride, 0.2 part of lentinan and 15 portions of salt, carry out enzyme in thermostat water bath
Solution, temperature is 50 DEG C, digests 3.0h, and magnetic agitation, rotating speed is 200r/min.The shrimp paste digested using the formula is in aubergine,
It is glossy, give off a strong fragrance, fresh shrimp taste is strong, and delicious flavour is pleasantly sweet, without bad smell, high protein low fat, containing abundant astaxanthin and
Calcium citrate.Compared to inorganic calcium, calcium citrate is more easy to be absorbed by the body；Zymoexciter calcium chloride and lentinan can improve neutrality
The activity of protease, improves enzymolysis efficiency；
Coarse filtration：The shrimp paste that will have been digested carries out coarse filtration with gauze, filters the materials such as still unhydrolysed shrimp shell, adds 5 portions of ginger,
7 portions of garlics, 9 parts of yellow rice wine carry out deodorization seasoning, make shrimp paste fragrance more rich tempting.Filtrate is filled using terrine, there is coating on sealed membrane,
Sealing preserve.Wherein, coating formula is：0.16 part of sodium sulphate, 0.08 part of synthetic resin, 0.15 part of ethyl acetate, 0.5 part of poly- second
Alkene.Filling filtrate using terrine can make shrimp paste taste more aromatic；Coating on sealed membrane can suppress the growth of bacterium；
Sterilizing：The shrimp paste of good seal carries out pasteurization；
Detection finished product：Physical and chemical index detection and microorganism detection are carried out to the product after sterilizing.Detection technique is prior art, no
Repeat again.Physico-chemical tests are：Crude protein 10.04% in shrimp paste, crude fat 4.25%, calcium citrate 7.32%, the μ g/ of astaxanthin 62.04
g.Microorganism detection is：Total plate count≤3.4 × 103Cfg/mL, coliform ＜ 3MPN/100g, pathogenic bacteria（Shigella,
Staphylococcus aureus, salmonella, vibrio parahemolyticus）Must not detect.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, the ordinary skill people of this area
Member, without departing from the spirit and scope of the present invention, can also make a variety of changes and modification.Therefore, it is all equivalent
Technical scheme fall within scope of the invention, scope of patent protection of the invention should be defined by the claims.
Claims (7)
1. the preparation method of shrimp paste, it is characterised in that comprise the following steps：
1）Cleaning：Cleaned using frozen water prawn head, drained away the water；
2）Smash to pieces：Crushed in tissue pulverizer, until shrimp head is in pulpous state；
3）Water enzyme digestion：7 ~ 12 parts of neutral proteinases, 1 ~ 2 portion of zymoexciter, 8 ~ 22 parts of additives and 13 ~ 18 are added in shrimp slurry
Part salt, is digested in thermostat water bath, and is stirred continuously, until enzymolysis is completed；
4）Coarse filtration：The shrimp paste that will have been digested carries out coarse filtration with gauze, and flavor enhancement is added toward filtrate, filtrate is sealed and is protected
Deposit；
5）Sterilizing：The shrimp paste of good seal carries out pasteurization.
2. the preparation method of shrimp paste according to claim 1, it is characterised in that：Described additive formulations are：2 ~ 5 parts of stones
Pomegranate extract, 1 ~ 3 part of rosin, 2 ~ 6 parts of apple pectins, 3 ~ 8 parts of citric acids, 0.01 ~ 0.5 part of pungent ethylene glycol.
3. the preparation method of shrimp paste according to claim 1, it is characterised in that：The formula of described zymoexciter is：0.8
~ 1.7 parts of calcium chloride and 0.2 ~ 0.3 part of lentinan.
4. the preparation method of shrimp paste according to claim 1, it is characterised in that：Described flavor enhancement is 2 ~ 10 portions of ginger, 3 ~ 8
Part garlic, 5 ~ 10 parts of yellow rice wine.
5. the preparation method of shrimp paste according to claim 1, it is characterised in that：In described coarse filtration step, terrine is used
Dress filtrate, there is coating on sealed membrane.
6. the preparation method of shrimp paste according to claim 4, it is characterised in that：Described coating formula is：0.15~0.2
Part sodium sulphate, 0.07 ~ 0.12 part of synthetic resin, 0.12 ~ 0.18 part of ethyl acetate, 0.4 ~ 0.55 part of polyethylene.
7. the preparation method of shrimp paste according to claim 1, it is characterised in that：In described water enzyme digestion step, enzymolysis
Temperature is 47 ~ 52 DEG C, 2.6 ~ 3.2h of enzymolysis time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251102.6A CN106798303A (en) | 2016-12-30 | 2016-12-30 | The preparation method of shrimp paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251102.6A CN106798303A (en) | 2016-12-30 | 2016-12-30 | The preparation method of shrimp paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798303A true CN106798303A (en) | 2017-06-06 |
Family
ID=58985367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611251102.6A Pending CN106798303A (en) | 2016-12-30 | 2016-12-30 | The preparation method of shrimp paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106798303A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783287A (en) * | 2018-07-05 | 2018-11-13 | 芜湖喜源味食品有限公司 | A kind of solution scallop is difficult to tasty food-processing method |
| CN109275904A (en) * | 2018-08-10 | 2019-01-29 | 浙江海洋大学 | A kind of application of mussel Carotenoids Extractss in protection eye health |
| CN111000206A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce freeze-dried powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775077A (en) * | 2010-02-05 | 2010-07-14 | 日照美佳高新食品有限公司 | Method for extracting polysaccharides from fishbone of hairtail |
| CN103238822A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Shrimp paste and preparation method thereof |
-
2016
- 2016-12-30 CN CN201611251102.6A patent/CN106798303A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775077A (en) * | 2010-02-05 | 2010-07-14 | 日照美佳高新食品有限公司 | Method for extracting polysaccharides from fishbone of hairtail |
| CN103238822A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Shrimp paste and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 上海科学技术情报研究所: "《专利目录 包装 1980年 第2期》", 31 October 1980, 上海科学技术文献出版社 * |
| 朱蓓薇等: "《食品加工实用技术与配方》", 31 January 1998, 天津科学技术出版社 * |
| 李玉环: "《水产品加工技术》", 30 September 2014, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783287A (en) * | 2018-07-05 | 2018-11-13 | 芜湖喜源味食品有限公司 | A kind of solution scallop is difficult to tasty food-processing method |
| CN109275904A (en) * | 2018-08-10 | 2019-01-29 | 浙江海洋大学 | A kind of application of mussel Carotenoids Extractss in protection eye health |
| CN109275904B (en) * | 2018-08-10 | 2022-01-11 | 浙江海洋大学 | Preparation method of mussel carotenoid extract |
| CN111000206A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce freeze-dried powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100536690C (en) | Nutrient flavouring made from fresh water fish protein, and its prodn method | |
| CN102648760A (en) | Formula of seafood seasoning | |
| CN102960708A (en) | Production method of Clausena indica (Datz.) Oliv. sauce | |
| CN102090683A (en) | Aloes apple balsam pear beverage and preparation method thereof | |
| CN102178211A (en) | Food seasoner and preparation method thereof | |
| CN106798303A (en) | The preparation method of shrimp paste | |
| CN106820082A (en) | The method that fermentation prepares shrimp paste | |
| CN107087756B (en) | Shrimp meat sauce for making seafood-flavor noodles | |
| CN102754821A (en) | Production method of fermented fish bone meat paste | |
| CN107125542A (en) | A kind of olive jam and preparation method thereof | |
| CN104000151B (en) | A kind of meat flavor and preparation method | |
| CN106632208A (en) | Extraction method for anthocyanin from purple sweet potato | |
| CN105851245A (en) | Novel cream preservative | |
| CN110101063A (en) | A kind of processing method of sea cucumber peptide soy sauce (baste) | |
| KR20160030603A (en) | Using proteolytic enzyme extracted marsh clam extract, and manufacturing method thereof | |
| KR20150082883A (en) | Extract of salicorinia herbacea, zizania caudiflora, leaves of sasa quelpaertensis nakai and lacquer sap containing low salting type medical plants soy sauce and its manufacturing method | |
| CN108030002A (en) | A kind of instant seasoning fish block that raw meat is removed using biology enzyme and preparation method thereof | |
| KR101466748B1 (en) | Manufacturing method of natural seasoning using fermented salted shrimp and the natural seasoning made by the method | |
| CN107822008A (en) | A kind of Penaeus Vannmei shrimp egg shortcake and preparation method thereof | |
| KR102222805B1 (en) | Manufacturing method for tomato sundaetguk and tomato sundaetguk manufactured by the same | |
| CN107373594A (en) | A kind of preparation method of fish and shellfish seafood seasoned food | |
| CN106690263A (en) | Method for making different special flavors of fish paste | |
| CN107319486B (en) | Fish roe solid soy sauce and processing method thereof | |
| KR100753761B1 (en) | Short-necked clam paste | |
| KR100639236B1 (en) | Inhibiting method of browning of mideodeok meat, mideodeok meat which browning is inhibited, and products using it |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170606 |
|
| RJ01 | Rejection of invention patent application after publication |