CN106820082A - The method that fermentation prepares shrimp paste - Google Patents

The method that fermentation prepares shrimp paste Download PDF

Info

Publication number
CN106820082A
CN106820082A CN201611251028.8A CN201611251028A CN106820082A CN 106820082 A CN106820082 A CN 106820082A CN 201611251028 A CN201611251028 A CN 201611251028A CN 106820082 A CN106820082 A CN 106820082A
Authority
CN
China
Prior art keywords
parts
fermentation
shrimp
shrimp paste
enzymolysis
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
Application number
CN201611251028.8A
Other languages
Chinese (zh)
Inventor
刘辉
李统政
方旭波
陈小娥
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Ocean University ZJOU
Original Assignee
Zhejiang Ocean University ZJOU
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhejiang Ocean University ZJOU filed Critical Zhejiang Ocean University ZJOU
Priority to CN201611251028.8A priority Critical patent/CN106820082A/en
Publication of CN106820082A publication Critical patent/CN106820082A/en
Pending legal-status Critical Current

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C09DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09DCOATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D123/00Coating compositions based on homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Coating compositions based on derivatives of such polymers
    • C09D123/02Coating compositions based on homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Coating compositions based on derivatives of such polymers not modified by chemical after-treatment
    • C09D123/04Homopolymers or copolymers of ethene
    • C09D123/06Polyethene
    • CCHEMISTRY; METALLURGY
    • C09DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09DCOATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D5/00Coating compositions, e.g. paints, varnishes or lacquers, characterised by their physical nature or the effects produced; Filling pastes
    • C09D5/14Paints containing biocides, e.g. fungicides, insecticides or pesticides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention provides a kind of method that fermentation prepares shrimp paste, concretely comprises the following steps pretreatment, activates, enzymolysis, and fermentation is sterilized.It is combined the beneficial effects of the invention are as follows proteolysis technology and lactobacillus-fermented technology, shortens shrimp paste preparation time.The shrimp paste prepared is in aubergine, glossy, is given off a strong fragrance, and fresh shrimp taste is strong, and delicious flavour is pleasantly sweet, and without bad smell, high protein low fat, content of nitrite is low, containing abundant astaxanthin and calcium citrate;There is coating on terrine sealed membrane, the growth of bacterium can be suppressed.

Description

The method that fermentation prepares shrimp paste
Technical field
The present invention relates to blachan preparing technical field, the method that specifically a kind of fermentation prepares 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 CN104381990B, discloses a kind of preparation method of rich peptide calcium shrimp sauce.The method uses protease Solution technology and lactobacillus-fermented technology are combined, and the production cycle are shortened compared with traditional shrimp sauce is produced, while in making shrimp sauce Inorganic calcium change into peptide calcium, be conducive to absorbing for human body, be conducive to improve shrimp sauce economic value added.But the party Method can produce substantial amounts of nitrite, be unfavorable for human health.
The content of the invention
The present invention provides a kind of method that fermentation prepares shrimp paste, shrimp paste nitrite prepared by described method Low, fresh shrimp taste is strong, in good taste.
The present invention is to solve the problems, such as that the taken technical scheme of proposition is in above-mentioned background technology:
Pretreatment:Cleaned using frozen water prawn head, drained away the water.Silt on shrimp head is cleaned up, is cleaned with frozen water Some harmful bacterias, the most of bad smell of removal can be killed;Microwave drying, moisture is in 3 ~ 5wt% in making shrimp head;Ultramicro grinding, mistake 100 ~ 200 mesh sieves;
Activation:Lactic acid bacteria bacterium powder is dissolved in 2 ~ 3% glucose solutions, 9 ~ 22 parts of activator activation are added, temperature control is 25 ~ 30 DEG C, activate 2 ~ 4h.Activator can accelerate lactic acid bacteria activating velocity, so as to the strain for being flushed and quantity is enough;
Enzymolysis:By weight 1 in shrimp med:2~1:5 add water, 5 ~ 10min of magnetic agitation, and rotating speed is 30 ~ 50r/min, is hanged Turbid liquid, adds 8 ~ 14 portions of enzymolysis agents, 8 ~ 22 parts of additives and 13 ~ 18 portions of salt, stirs, heating water bath, and hydrolysis temperature is 47 ~ 52 DEG C, enzymolysis time is 2.6 ~ 3.2h, after enzymolysis terminates, filtering.Protein fast hydrolyzing in shrimp med can be shortened shrimp by enzymolysis agent Sauce preparation time;Additive can make the shrimp paste of preparation in aubergine, glossy, give off a strong fragrance, and fresh shrimp taste is strong, delicious flavour, 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 easy to by people Body absorbs;The formation of the salt adding amount too low generation and color and luster for being unfavorable for fragrance when shrimp paste ferments, salt adding amount is low can not effectively to be pressed down The growth of microorganism processed, is also easy to produce VBN, and the quality to shrimp paste causes very big influence.Salt addition be 13 ~ At 18 parts, shrimp paste mouthfeel is best;
Fermentation:The lactic acid bacteria that will be activated adds filtrate, adds 6 ~ 17 portions of removers, the sealing and fermenting in terrine, terrine sealing There is coating on film, fermentation temperature is 28 ~ 35 DEG C, and fermentation time is 4 ~ 10 days;
It is sterilized:Shrimp paste to good seal carries out pasteurization.
Described activator composition and its weight portion are:2 ~ 5 parts of potassium dihydrogen phosphates, 1 ~ 3 part of magnesium sulfate, 5 ~ 10 parts of beef are carried Take thing and 1 ~ 4 part of flavonoids.The activator is well positioned to meet lactic acid bacteria to nitrogen source, the demand of trace element and growth factor, Lactic acid bacteria activating velocity can be accelerated, so as to the strain for being flushed and quantity is enough.
Described enzymolysis agent composition and its weight ratio are:7 ~ 12 parts of neutral proteinases, 0.8 ~ 1.7 part of calcium chloride and 0.2 ~ 0.3 part of lentinan.Calcium chloride and lentinan can improve the activity of neutral proteinase, improve its enzymolysis speed, shorten shrimp Sauce preparation time.
Described additive composition and its weight portion are:2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 parts of apple pectins With 3 ~ 8 parts of citric acids.The shrimp paste of formula enzymolysis be with the addition of in aubergine, it is glossy, give off a strong fragrance, 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.
Described remover composition and its weight portion are:1 ~ 5 part of Bulbus Allii Cepae extract, 2 ~ 4 parts of vitamin Cs, 1 ~ 3 part of anthocyanidin With 2 ~ 5 parts of diallyl disulfides.Above-mentioned remover has very strong reproducibility, can effectively remove the nitrous acid of fermentation process generation Salt.
Described coating formula composition and its weight portion are: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.Above-mentioned coating has bactericidal action, can effectively suppress microorganism and exist Tank mouth is grown.
Beneficial effects of the present invention are:Activator, activator are added in glucose solution can accelerate lactic acid bacteria activation speed Degree, so as to the strain for being flushed and quantity is enough;Enzymolysis agent and additive are added in enzymolysis process, enzymolysis agent can be by shrimp Protein fast hydrolyzing in powder, shortens shrimp paste preparation time;Additive can make the shrimp paste of preparation in aubergine, glossy, fragrant Gas is strong, and 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;Remover, described remover are added in fermentation process to be had very strong Reproducibility, can effectively remove the nitrite of fermentation process generation;There is coating on terrine sealed membrane, the growth of bacterium can be suppressed.
Specific embodiment
Below by embodiment, the present invention program is further described in detail.
Embodiment 1:
A kind of method that fermentation prepares shrimp paste, specific preparation process is as follows:
1)Pretreatment:Cleaned using frozen water prawn head, drained away the water.Silt on shrimp head is cleaned up, it is clear with frozen water Washing can kill some harmful bacterias, the most of bad smell of removal;Microwave drying, moisture is in 3 ~ 5wt% in making shrimp head;Ultramicro grinding, mistake 100 ~ 200 mesh sieves;
2)Activation:Lactic acid bacteria bacterium powder is dissolved in 2 ~ 3% glucose solutions, 9 ~ 22 parts of activator activation are added, temperature control exists 25 ~ 30 DEG C, activate 2 ~ 4h.Activator can accelerate lactic acid bacteria activating velocity, so as to the strain for being flushed and quantity is enough;
3)Enzymolysis:By weight 1 in shrimp med:2~1:5 add water, 5 ~ 10min of magnetic agitation, and rotating speed is 30 ~ 50r/min, is obtained Suspension, add 8 ~ 14 portions of enzymolysis agents, 8 ~ 22 parts of additives and 13 ~ 18 portions of salt, stirring, heating water bath, hydrolysis temperature be 47 ~ 52 DEG C, enzymolysis time is 2.6 ~ 3.2h, after enzymolysis terminates, filtering.Enzymolysis agent can shorten the protein fast hydrolyzing in shrimp med Shrimp paste preparation time;Additive can make the shrimp paste of preparation in aubergine, glossy, give off a strong fragrance, and fresh shrimp taste is strong, and taste is fresh U.S., 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 easy to It is absorbed by the body;The formation of the salt adding amount too low generation and color and luster for being unfavorable for fragrance when shrimp paste ferments, salt adding amount is low can not be effective Suppression microorganism growth, be also easy to produce VBN, the quality to shrimp paste causes very big influence.Salt addition is At 13 ~ 18 parts, shrimp paste mouthfeel is best;
4)Fermentation:The lactic acid bacteria that will be activated adds filtrate, adds 6 ~ 17 portions of removers, the sealing and fermenting in terrine, terrine envelope There is coating on membrana oralis, fermentation temperature is 28 ~ 35 DEG C, and fermentation time is 4 ~ 10 days;
5)It is sterilized:Shrimp paste to good seal carries out pasteurization.
Described activator composition and its weight portion are:2 ~ 5 parts of potassium dihydrogen phosphates, 1 ~ 3 part of magnesium sulfate, 5 ~ 10 parts of beef are carried Take thing and 1 ~ 4 part of flavonoids.The activator is well positioned to meet lactic acid bacteria to nitrogen source, the demand of trace element and growth factor, Lactic acid bacteria activating velocity can be accelerated, so as to the strain for being flushed and quantity is enough.
Described enzymolysis agent composition and its weight ratio are:7 ~ 12 parts of neutral proteinases, 0.8 ~ 1.7 part of calcium chloride and 0.2 ~ 0.3 part of lentinan.Calcium chloride and lentinan can improve the activity of neutral proteinase, improve its enzymolysis speed, shorten shrimp Sauce preparation time.
Described additive composition and its weight portion are:2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 parts of apple pectins With 3 ~ 8 parts of citric acids.The shrimp paste of formula enzymolysis be with the addition of in aubergine, it is glossy, give off a strong fragrance, 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.
Described remover composition and its weight portion are:1 ~ 5 part of Bulbus Allii Cepae extract, 2 ~ 4 parts of vitamin Cs, 1 ~ 3 part of anthocyanidin With 2 ~ 5 parts of diallyl disulfides.Above-mentioned remover has very strong reproducibility, can effectively remove the nitrous acid of fermentation process generation Salt.
Described coating formula composition and its weight portion are: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.Above-mentioned coating has bactericidal action, can effectively suppress microorganism and exist Tank mouth is grown, while content of nitrite can be reduced further.
Embodiment 2:
A kind of preparation method of the shrimp paste of fermentation, specific preparation process is as follows:
1)Pretreatment:Cleaned using frozen water prawn head, drained away the water.Silt on shrimp head is cleaned up, it is clear with frozen water Washing can kill some harmful bacterias, the most of bad smell of removal;Microwave drying, moisture is in 3wt% in making shrimp head;Ultramicro grinding, mistake 120 mesh sieves;
2)Activation:5 parts of lactic acid bacteria bacterium powders are dissolved in 200mL2% glucose solutions, 18 parts of activator activation, temperature control are added System activates 2.5h at 26 DEG C.Activator can accelerate lactic acid bacteria activating velocity, so as to the bacterium for being flushed and quantity is enough Kind;
3)Enzymolysis:By weight 1 in 50 parts of shrimp meds:3 add water, and magnetic agitation 5min, rotating speed is 40r/min, obtains suspension, 10 portions of enzymolysis agents, 16 parts of additives and 15 portions of salt are added, is stirred, heating water bath, hydrolysis temperature is 50 DEG C, enzymolysis time is 3h, after enzymolysis terminates, filtering.Protein fast hydrolyzing in shrimp med can be shortened shrimp paste preparation time by enzymolysis agent;Additive energy Make the shrimp paste of preparation in aubergine, it is glossy, give off a strong fragrance, fresh shrimp taste is strong, and delicious flavour is pleasantly sweet, without bad smell, egg high White low fat, containing abundant astaxanthin and calcium citrate.Compared to inorganic calcium, calcium citrate is more easy to be absorbed by the body;Shrimp paste adds when fermenting The formation of the too low generation and color and luster for being unfavorable for fragrance of salt amount, the low growth that can not effectively suppress microorganism of salt adding amount is easily produced Raw VBN, the quality to shrimp paste causes very big influence.When salt addition is 15 parts, shrimp paste mouthfeel is best;
4)Fermentation:The lactic acid bacteria that will be activated adds filtrate, adds 10 portions of removers, the sealing and fermenting in terrine, terrine sealing There is coating on film, fermentation temperature is 30 DEG C, and fermentation time is 7 days;
5)It is sterilized:Shrimp paste to good seal carries out pasteurization.
Described activator composition and its weight portion are:4 parts of potassium dihydrogen phosphates, 2 parts of magnesium sulfate, 10 parts of beef extracts and 2 parts of flavonoids.The activator is well positioned to meet lactic acid bacteria to nitrogen source, and the demand of micro- and growth factor can accelerate breast Sour bacterium activating velocity, so as to the strain for being flushed and quantity is enough.
Described enzymolysis agent composition and its weight ratio are:8 parts of neutral proteinases, 1.8 parts of calcium chloride and 0.2 part of mushroom are more Sugar.Calcium chloride and lentinan can improve the activity of neutral proteinase, improve its enzymolysis speed, shorten shrimp paste preparation time.
Described additive composition and its weight portion are:3 parts of Punica granatum L. extracts, 2 parts of rosin, 5 parts of apple pectins and 6 parts of lemons Lemon acid.The shrimp paste of formula enzymolysis be with the addition of in aubergine, it is glossy, give off a strong fragrance, fresh shrimp taste is strong, and delicious flavour has sweet Taste, without bad smell, high protein low fat, containing abundant astaxanthin and calcium citrate.Compared to inorganic calcium, calcium citrate is more easy to be inhaled by human body Receive.
Described remover composition and its weight portion are:3 parts of Bulbus Allii Cepae extracts, 3 parts of vitamin Cs, 2 parts of anthocyanidin and 2 parts Diallyl disulfide.Above-mentioned remover has very strong reproducibility, can effectively remove the nitrite of fermentation process generation.
Described coating formula composition and its weight portion are:0.18 part of sodium sulphate, 0.1 part of synthetic resin, 0.15 part of acetic acid Ethyl ester, 0.4 part of polyethylene.Above-mentioned coating has bactericidal action, can effectively suppress microorganism and be grown in tank mouth.
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 (8)

1. the method that fermentation prepares shrimp paste, it is characterised in that following steps:
1)Pretreatment:Cleaning shrimp head, microwave drying, ultramicro grinding;
2)Activation:Lactic acid bacteria bacterium powder is dissolved in glucose solution, activator activation is added;
3)Enzymolysis:Add water stirring in shrimp med, obtains suspension, adds enzymolysis agent, additive and salt, stirs, heating water bath, After enzymolysis terminates, filtering;
4)Fermentation:The lactic acid bacteria that will be activated adds filtrate, adds remover, sealing and fermenting;
5)It is sterilized.
2. the method that fermentation according to claim 1 prepares shrimp paste, it is characterised in that:Hydrolysis temperature in described step 3 It it is 47 ~ 52 DEG C, enzymolysis time is 2.6 ~ 3.2h, salt addition is 13 ~ 18 parts.
3. the method that fermentation according to claim 1 prepares shrimp paste, it is characterised in that:Described activator composition and its weight Amount part composition and its weight portion are:2 ~ 5 parts of potassium dihydrogen phosphates, 1 ~ 3 part of magnesium sulfate, 5 ~ 10 parts of beef extracts and 1 ~ 4 part of class Huang Ketone.
4. the method that fermentation according to claim 1 prepares shrimp paste, it is characterised in that:Described enzymolysis agent composition and its weight Measuring part is:7 ~ 12 parts of neutral proteinases, 0.8 ~ 1.7 part of calcium chloride and 0.2 ~ 0.3 part of lentinan.
5. the method that fermentation according to claim 1 prepares shrimp paste, it is characterised in that:Described additive composition and its weight Measuring part is:2 ~ 5 parts of Punica granatum L. extracts, 1 ~ 3 part of rosin, 2 ~ 6 parts of apple pectins and 3 ~ 8 parts of citric acids.
6. the method that fermentation according to claim 1 prepares shrimp paste, it is characterised in that:Described remover composition and its weight Measuring part is:1 ~ 5 part of Bulbus Allii Cepae extract, 2 ~ 4 parts of vitamin Cs, 1 ~ 3 part of anthocyanidin and 2 ~ 5 parts of diallyl disulfides.
7. the method that fermentation according to claim 1 prepares shrimp paste, it is characterised in that:Described step 4 is sent out in terrine Ferment, sealed membrane has coating.
8. the method that fermentation according to claim 7 prepares shrimp paste, it is characterised in that:Described coating formula composition and its Weight portion 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 Polyethylene.
CN201611251028.8A 2016-12-30 2016-12-30 The method that fermentation prepares shrimp paste Pending CN106820082A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611251028.8A CN106820082A (en) 2016-12-30 2016-12-30 The method that fermentation prepares shrimp paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611251028.8A CN106820082A (en) 2016-12-30 2016-12-30 The method that fermentation prepares shrimp paste

Publications (1)

Publication Number Publication Date
CN106820082A true CN106820082A (en) 2017-06-13

Family

ID=59113470

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611251028.8A Pending CN106820082A (en) 2016-12-30 2016-12-30 The method that fermentation prepares shrimp paste

Country Status (1)

Country Link
CN (1) CN106820082A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319499A (en) * 2017-07-27 2017-11-07 浙江省海洋开发研究院 A kind of preparation method of the shrimp head sauce of depth fermentation
CN107668572A (en) * 2017-11-17 2018-02-09 浙江海洋大学 A kind of rotten processing method of krill fermented shrimp
CN108967929A (en) * 2018-08-06 2018-12-11 天津市滨海新区三利水产商贸有限公司 A kind of fast preparation method of shrimp paste

Citations (7)

* Cited by examiner, † Cited by third party
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
CN101919525A (en) * 2010-08-06 2010-12-22 淮阴工学院 Fermentation type lobster seasoning and making method thereof
CN102940241A (en) * 2012-12-19 2013-02-27 青岛海尔软件有限公司 Making method of shrimp paste with low content of nitrite
CN104381990A (en) * 2014-12-09 2015-03-04 浙江省农业科学院 Preparation method of acete chinensis sauce rich in peptide calcium
CN105614828A (en) * 2015-12-25 2016-06-01 中国海洋大学 Antarctic krill paste and making method thereof
CN105639597A (en) * 2015-12-29 2016-06-08 广西钦州市绿源天然食品加工有限公司 Processing method of shrimp head sauce
CN106174394A (en) * 2016-07-21 2016-12-07 安徽杠岗香食品科技有限公司 One removes raw meat seafood shrimp taste flavouring agent and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
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
CN101919525A (en) * 2010-08-06 2010-12-22 淮阴工学院 Fermentation type lobster seasoning and making method thereof
CN102940241A (en) * 2012-12-19 2013-02-27 青岛海尔软件有限公司 Making method of shrimp paste with low content of nitrite
CN104381990A (en) * 2014-12-09 2015-03-04 浙江省农业科学院 Preparation method of acete chinensis sauce rich in peptide calcium
CN105614828A (en) * 2015-12-25 2016-06-01 中国海洋大学 Antarctic krill paste and making method thereof
CN105639597A (en) * 2015-12-29 2016-06-08 广西钦州市绿源天然食品加工有限公司 Processing method of shrimp head sauce
CN106174394A (en) * 2016-07-21 2016-12-07 安徽杠岗香食品科技有限公司 One removes raw meat seafood shrimp taste flavouring agent and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319499A (en) * 2017-07-27 2017-11-07 浙江省海洋开发研究院 A kind of preparation method of the shrimp head sauce of depth fermentation
CN107319499B (en) * 2017-07-27 2020-10-16 浙江省海洋开发研究院 Preparation method of deep-fermented shrimp head sauce
CN107668572A (en) * 2017-11-17 2018-02-09 浙江海洋大学 A kind of rotten processing method of krill fermented shrimp
CN108967929A (en) * 2018-08-06 2018-12-11 天津市滨海新区三利水产商贸有限公司 A kind of fast preparation method of shrimp paste

Similar Documents

Publication Publication Date Title
CN104664384B (en) A kind of preparation method and application of black garlic fermentation liquid
CN102379410B (en) Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes
CN102805382B (en) Making method of instant squid food
CN101984859B (en) Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN102363800B (en) Method for preparing antioxidant oligopeptide by performing ultrasonic enzymolysis on swim bladders
CN100563468C (en) Utilize microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish
CN101574157B (en) Canned abalones and production method thereof
CN103054087B (en) Preparation process for canned sweet and sour squid
CN102302132B (en) Preparation method of aquatic natural flavoring and product
CN104140474B (en) A kind of method of utility in comprehensive utilizing shrimp Eriocheir sinensis skin
CN102389126B (en) Seafood can and manufacturing method thereof
CN103892225B (en) Local flavor pickled vegetable fast method for preparing
CN104738730A (en) Passiflora coerulea and honey peach complex juice and preparation method thereof
CN101238875B (en) Fermentation pepper sauce and preparation thereof
CN104171783A (en) Preparation method of pyracantha fortuneana fruit sauce
CN101836687B (en) Preparation method of instant fresh water fish peptide powder
CN100536690C (en) Nutrient flavouring made from fresh water fish protein, and its prodn method
CN101773255B (en) Fermentation production method for offal fish sausage
CN101700108B (en) Vegetable low-salt preserving method
CN104839787A (en) Processing method of pickled squid with wine
CN103478670B (en) A kind of method of grass carp harslet protein preparation aquatic products flavouring base material
CN103053976B (en) Anchovy cooking liquor seafood sauce and preparation method thereof
CN101904519B (en) Preparation process of abalone can
CN102754820B (en) Method for producing fermented fish paste
CN104886525B (en) A kind of bolete Mei Lade delicate flavour peptides and preparation method thereof

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: 20170613