CN107319499A - A kind of preparation method of the shrimp head sauce of depth fermentation - Google Patents
A kind of preparation method of the shrimp head sauce of depth fermentation Download PDFInfo
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- CN107319499A CN107319499A CN201710625009.5A CN201710625009A CN107319499A CN 107319499 A CN107319499 A CN 107319499A CN 201710625009 A CN201710625009 A CN 201710625009A CN 107319499 A CN107319499 A CN 107319499A
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- shrimp head
- sauce
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- shrimp
- parts
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- DIGQNXIGRZPYDK-WKSCXVIASA-N (2R)-6-amino-2-[[2-[[(2S)-2-[[2-[[(2R)-2-[[(2S)-2-[[(2R,3S)-2-[[2-[[(2S)-2-[[2-[[(2S)-2-[[(2S)-2-[[(2R)-2-[[(2S,3S)-2-[[(2R)-2-[[(2S)-2-[[(2S)-2-[[(2S)-2-[[2-[[(2S)-2-[[(2R)-2-[[2-[[2-[[2-[(2-amino-1-hydroxyethylidene)amino]-3-carboxy-1-hydroxypropylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1-hydroxyethylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1,3-dihydroxypropylidene]amino]-1-hydroxyethylidene]amino]-1-hydroxypropylidene]amino]-1,3-dihydroxypropylidene]amino]-1,3-dihydroxypropylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1,3-dihydroxybutylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1-hydroxypropylidene]amino]-1,3-dihydroxypropylidene]amino]-1-hydroxyethylidene]amino]-1,5-dihydroxy-5-iminopentylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1,3-dihydroxybutylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1,3-dihydroxypropylidene]amino]-1-hydroxyethylidene]amino]-1-hydroxy-3-sulfanylpropylidene]amino]-1-hydroxyethylidene]amino]hexanoic acid Chemical compound C[C@@H]([C@@H](C(=N[C@@H](CS)C(=N[C@@H](C)C(=N[C@@H](CO)C(=NCC(=N[C@@H](CCC(=N)O)C(=NC(CS)C(=N[C@H]([C@H](C)O)C(=N[C@H](CS)C(=N[C@H](CO)C(=NCC(=N[C@H](CS)C(=NCC(=N[C@H](CCCCN)C(=O)O)O)O)O)O)O)O)O)O)O)O)O)O)O)N=C([C@H](CS)N=C([C@H](CO)N=C([C@H](CO)N=C([C@H](C)N=C(CN=C([C@H](CO)N=C([C@H](CS)N=C(CN=C(C(CS)N=C(C(CC(=O)O)N=C(CN)O)O)O)O)O)O)O)O)O)O)O)O DIGQNXIGRZPYDK-WKSCXVIASA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 241000583629 Cypridopsis vidua Species 0.000 description 1
- 241000416536 Euproctis pseudoconspersa Species 0.000 description 1
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- 229920000615 alginic acid Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
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- 210000004907 gland Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
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Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention belongs to technical field of aquatic product processing, the preparation method of the shrimp head sauce of specifically related to a kind of depth fermentation, including shrimp head to be made after shrimp head magma and digest, by the heavy metal ion of adsorption of metal ions bag absorption release, continue absorption as the heavy metal ion of shrimp head institutional framework composition through biomass carbon compound in depth fermentation, be then concentrated in vacuo and obtain shrimp head sauce.The adsorbent that wherein biomass carbon compound is included in celery carbide, sea-tangle carbide, black fungus carbide, adsorption of metal ions bag is sulfydryl silica gel microball.Heavy metal ion contained by the shrimp head sauce of depth fermentation prepared by the method through the present invention is few, it can trust edible, lead, cadmium, the average removal efficiency of mercury can reach 57.26%, 31.57%, 46.40%, and the fresh aromatic flavour of fermentation of the shrimp head sauce after depth is fermented, without fishy smell, color is glossy, and shrimp sauce content is moderate.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of preparation method of the shrimp head sauce of depth fermentation.
Background technology
Being of high nutritive value of shrimp, protein abundance, meat are soft easy to digest, in poor health and need what is taken good care of after being ill
People is fabulous food.The abundant magnesium contained in shrimp has important adjustment effect to cardiomotility, can protect well
Cardiovascular system.Shrimp has benifit without fishy smell and spur, and containing abundant mineral matter to the healthy pole of the mankind.Simultaneously in shrimp body
Astaxanthin help to eliminate " jet lag " that produces by jet lag.But be due to shrimp head in meat content it is few, people
Peeled shrimp position is generally only utilized during edible or processing shrimp, and shrimp head is abandoned.Shrimp head mentioned here typically refers to the cephalothorax of shrimp
Portion, cephalothorax is collectively referred to as because of the head of shrimp and chest boundary not clear show.The shrimp head of female shrimp contains ovary, therefore shrimp cream content is rich
Richness, delicious flavour.But stomach, liver, heart, excretory organs antennal gland and bladder also are located in shrimp head, are heavy metal ion
The position of enrichment, excessively edible shrimp head can cause damage to human body, therefore limit the utilization of shrimp head.
Chinese patent 2015110173425, the processing method of the seed shrimp of patent name one head sauce, December 29 2015 applying date
Day, a kind of leftover bits and pieces processed using prawn is disclosed as raw material, is obtained through processes such as fried, crushing, dispensing, defibrination, sterilization, packagings
To the method for shrimp head sauce.Due to by the use of prawn shrimp head as raw material may cause shrimp head sauce in content of beary metal it is higher, use
After influence health.
The content of the invention
Heavy metal accumulation in pin prawn head and the problem of influence processing and eating, it is an object of the invention to provide a kind of depth
The processing method of the shrimp head sauce of fermentation, heavy metal is sufficiently separated during this method prepares shrimp head sauce, a huge sum of money for shrimp head sauce
Belong to content low, can trust edible, and fishy smell in shrimp head after being fermented through depth fully removed, and shrimp head sauce has abundant fermentation
Fresh fragrance.
The present invention provides following technical scheme：
A kind of preparation method of the shrimp head sauce of depth fermentation, comprises the following steps：
(1) it is placed in the salt solution that mass concentration is 0.5%~1% and soaks 30~60 minutes after shrimp head is cleaned up, pulls shrimp out
Rubbed after head, homogenization obtains shrimp head magma in the water feeding high-shear homogenizer for 2~5 times of parts by weight for then adding shrimp head；
(2) shrimp head magma is put into fermentation tank, adds adsorption of metal ions bag, then added protease, polypeptidase and stir equal
55~63 DEG C are heated to after even, adsorption of metal ions bag is taken out in anaerobism stirring fermentation 24~48 hours；
(3) biomass carbon compound and fermentation auxiliary material are added into fermentation tank, continuing to ferment is made primary sauce in 48~72 hours；
(4) biomass carbon compound is isolated from primary sauce, 160~200 DEG C is then heated to and is kept for 10~30 minutes；
(5) it is concentrated in vacuo the volume of primary sauce and obtains shrimp head sauce to the 60%~80% of original volume.
By shrimp head through two-step fermentation heavy-metal ion removal in the preparation method of the shrimp head sauce of the depth fermentation of the present invention, together
When add shrimp head sauce the fresh fragrance of fermentation.First step fermentation process is protease solution preocess, main using protease and many
Peptase decomposes the protein in shrimp head magma, macromolecular polypeptides, shrimp head magma is discharged free gold after initial fermentation
Belong to ion, and enter adsorption of metal ions bag after adsorption of metal ions bag absorption.Then biomass carbon is added into fermentation tank
Compound and fermentation auxiliary material, the enzymatic activity material produced using auxiliary material fermentation of fermenting promote the depth of shrimp head magma to ferment, release group
Heavy metal ion in heavy metal ion into the structure organization of shrimp head, such as metallothionein, then by biomass carbon compound
Fully absorption.The heavy metal ion in shrimp head is so separated by two-step fermentation, and adds the fresh fragrance of fermentation of shrimp head sauce.
Improved as one kind of the inventive method, the parts by weight of each component added in fermentation process are respectively：Shrimp head is former
100~150 parts of slurry, protease 3~7 part, 2~5 parts of polypeptidase, 30~50 parts of auxiliary material of fermentation, biomass carbon compound and shrimp head are former
The mass ratio of slurry is biomass carbon:Shrimp head magma=0.1~0.6:1.Biomass carbon compound not only can be with adsorbing separation heavy metal
Ion, and the adsorption site of biomass carbon can provide fermentation site for the enzymatic activity material of fermentation auxiliary material generation, promote depth hair
The progress of ferment.
Improved as one kind of the inventive method, the biomass carbon compound includes celery carbide, sea-tangle carbide, black
Agaric carbide, the mass ratio of three is celery carbide:Sea-tangle carbide:Black fungus carbide=1:1.1~1.3:0.3~
0.5.Containing abundant Carbon fibe structure in celery carbide, sea-tangle carbide, black fungus carbide mesopore rate are high, adsorbance
Greatly.
Improved as one kind of the inventive method, the biomass carbon compound is prepared from through procedure below：Celery is gone
Leaf segment, extrudes de- juice after cleaning, be then washed with water clean；Segment after the sea-tangle dried is cleaned；By the black fungus dried
Taken out after being soaked 30~60 minutes in 25 DEG C~35 DEG C of water；Then black fungus, celery are mixed into rear venting with sea-tangle to dry
Surface moisture is removed, oxygen barrier in Muffle furnace is placed in and calcines, be subsequently placed in the acetum that concentration is 20%~40% and soak 60
~90 minutes, dried through clear water washing rear venting and biomass carbon compound is made.Biomass carbon compound after calcining is through acetum
Immersion dissolving celery, the oxide of black fungus and the soluble metal in sea-tangle, and keep biomass carbonated after being washed through clear water
The neutrality of thing pH value.
Improved as one kind of the inventive method, celery, the length of the cut-out of sea-tangle are 10~15cm, single sheet black fungus
Equivalent diameter is 2~4cm.The area of single sheet black fungus is 3.14~12.56cm2, it is easy to separating biomass carbide after fermentation.
Improved as one kind of the inventive method, the process of oxygen barrier calcining is：First it is passed through into Muffle furnace 10~30 minutes
CO2To exclude oxygen, in CO2It is continually fed into down and to 200~300 DEG C and keeps 1 with 3~5 DEG C/min speed Muffle furnace that heats up
~3 hours, CO2Speed be 60~80mL/min.CO2Acid is formed in Muffle furnace with reference to the vapor produced in calcining
Property atmosphere, the structural stability of enhanced biological matter carbide, and increase porosity.
Improve, counted using the parts by weight for the auxiliary material that ferments as 100 parts as one kind of the inventive method, the fermentation auxiliary material includes
The component of following parts by weight：10~16 parts of sargassum fusifome, 8~12 parts of Chinese leaf, red bayberry fruit 7~11 parts, 10~13 parts of Tomato juice,
13~17 parts of white granulated sugar, 18~23 parts of salt, remainder are half-dried yellow rice wine.Chinese leaf can absorb the shrimp sauce produced in fermentation, poplar
Abundant enzymatic activity material is provided after Mei Guo, Tomato juice are fermented, promotes the depth fermentation of shrimp head, and the hair of abundant shrimp head sauce
Ferment taste, improves the color and luster of shrimp head sauce.The alginate produced in sargassum fusifome fermentation improves the toughness of primary sauce.Half-dried Huang
Wine is yellow rice wine of the total sugar content in 15.1~40.0g/L, it is possible to provide abundant fermenting aroma and amino acid, and removes fishy smell.
Improved as one kind of the inventive method, the adsorbent in adsorption of metal ions bag is the sulfydryl of 3~10 μm of particle diameter
Silica gel microball, sulfydryl silica gel microball and the mass ratio of shrimp head magma are sulfydryl silica gel microball:Shrimp head magma=0.2~0.5:1.Mercapto
Base silica gel microball has good heavy metal ion adsorbed ability, the effectively free heavy metal ion in enrichment initial fermentation.
Beneficial effects of the present invention are as follows：
Through the present invention method prepare depth fermentation shrimp head sauce the heavy metal ion contained it is few, can trust it is edible, and
The fresh aromatic flavour of fermentation of shrimp head sauce after depth is fermented, no fishy smell, color is glossy, and shrimp sauce content is moderate.
Embodiment
Just the embodiment of the present invention is described further below.
Unless otherwise instructed, the raw material employed in the present invention is commercially available or commonly used in the art, such as
Without special instruction, the method in following embodiments is the conventional method of this area.
Embodiment 1
A kind of preparation method of the shrimp head sauce of depth fermentation, comprises the following steps：
(1) it is placed in the salt solution that mass concentration is 0.5% and soaks 30 minutes after shrimp head is cleaned up, is rubbed after pulling shrimp head out,
Then homogenization obtains shrimp head magma in the water feeding high-shear homogenizer for 2 times of weight for adding shrimp head；
(2) 100g shrimp head magma is put into fermentation tank, adds adsorption of metal ions bag, then add 3g protease, 2g
Polypeptidase stir after be heated to 55 DEG C, adsorption of metal ions bag is taken out in anaerobism stirring fermentation 24 hours.It is preferred that metal
Adsorbent in ionic adsorption bag is the sulfydryl silica gel microball of 3 μm of particle diameter, and sulfydryl silica gel microball and the mass ratio of shrimp head magma are
Sulfydryl silica gel microball:Shrimp head magma=0.2:1；
(3) the biomass carbon compound and 30g fermentation auxiliary material of 0.1 times of shrimp magma weight are added into fermentation tank, continues fermentation 4
Primary sauce is made in hour, wherein being counted using the weight for the auxiliary material that ferments as 100g, fermentation auxiliary material preferably includes following component：Sargassum fusifome
10g, Chinese leaf 8g, red bayberry fruit 7g, Tomato juice 10g, white granulated sugar 13g, salt 18g, remainder are half-dried yellow rice wine；
(4) Chinese leaf through screen cloth sieving separating Biomass carbide and sheet from primary sauce, red bayberry fruit, screen cloth
Specification is 60~80 mesh, and then heating primary sauce is to 160 DEG C and is kept for 30 minutes；
(5) it is concentrated in vacuo the volume of primary sauce and obtains shrimp head sauce to the 60% of original volume.
Wherein biomass carbon compound preferably includes celery carbide, sea-tangle carbide, black fungus carbide, the quality of three
Than for celery carbide:Sea-tangle carbide:Black fungus carbide=1:1.1:0.3.Biomass carbon compound is preferably through procedure below
It is prepared from：Celery is removed into leaf segment, de- juice is extruded after cleaning, is then washed with water clean；Cut after the sea-tangle dried is cleaned
Section；The preferred shearing length scope of celery, sea-tangle is 10~15cm；The black fungus dried is soaked 30 minutes in 30 DEG C of water
After take out, preferred black fungus of the equivalent diameter in 2~4cm；Then black fungus, celery are mixed into rear venting with sea-tangle and dries removal
Surface moisture, is placed in oxygen barrier in Muffle furnace and calcines, and the process of oxygen barrier calcining preferably is：First it is passed through into Muffle furnace 10 minutes
CO2To exclude oxygen, in CO2It is continually fed into down and to 200 DEG C and is kept for 1 hour, CO with the 3 DEG C/min speed Muffle furnace that heats up2's
Speed is 60~80mL/min.It is subsequently placed in the acetum that concentration is 20% and soaks 60 minutes, soaking temperature is 35 DEG C, warp
Clear water washing rear venting, which is dried, is made biomass carbon compound.
Embodiment 2
A kind of preparation method of the shrimp head sauce of depth fermentation, comprises the following steps：
(1) it is placed in the salt solution that mass concentration is 0.7% and soaks 45 minutes after shrimp head is cleaned up, is rubbed after pulling shrimp head out,
Then homogenization obtains shrimp head magma in the water feeding high-shear homogenizer for 3.5 times of weight for adding shrimp head；
(2) 125g shrimp head magma is put into fermentation tank, adds adsorption of metal ions bag, then add 5g protease,
3.5g polypeptidase is heated to 60 DEG C after stirring, anaerobism stirring fermentation 36 hours takes out adsorption of metal ions bag, preferably
Adsorbent in adsorption of metal ions bag is the sulfydryl silica gel microball of 7 μm of particle diameter, sulfydryl silica gel microball and the quality of shrimp head magma
Than for sulfydryl silica gel microball:Shrimp head magma=0.35:1；
(3) the biomass carbon compound and 40g fermentation auxiliary material of 0.35 times of shrimp magma weight are added into fermentation tank, continues to ferment
Primary sauce is made within 60 hours, wherein being counted using the weight for the auxiliary material that ferments as 100g, fermentation auxiliary material preferably includes following component：Sheep dwells
Dish 13g, Chinese leaf 10g, red bayberry fruit 9g, Tomato juice 11.5g, white granulated sugar 15g, salt 20.5g, remainder are half-dried yellow rice wine；
(4) screen cloth sieving separating Biomass carbide from primary sauce through 60~80 mesh and Chinese leaf, the poplar of sheet
Mei Guo, is then heated to 180 DEG C by primary sauce and is kept for 20 minutes；
(5) it is concentrated in vacuo the volume of primary sauce and obtains shrimp head sauce to the 70% of original volume.
Wherein：Biomass carbon compound includes celery carbide, sea-tangle carbide, black fungus carbide, the mass ratio of three
For celery carbide:Sea-tangle carbide:Black fungus carbide=1:1.2.3:0.4.Biomass carbon compound is preferably through procedure below
It is prepared from：Celery is removed into leaf segment, de- juice is extruded after cleaning, is then washed with water clean；Cut after the sea-tangle dried is cleaned
Section；The preferred shearing length scope of celery, sea-tangle is 10~15cm；The black fungus dried is soaked 45 minutes in 30 DEG C of water
After take out, preferred black fungus of the equivalent diameter in 2~4cm；Then black fungus, celery are mixed into rear venting with sea-tangle and dries removal
Surface moisture, is placed in oxygen barrier in Muffle furnace and calcines.It is preferred that oxygen barrier calcining process be：First it is passed through into Muffle furnace 20 minutes
CO2To exclude oxygen, in CO2It is continually fed into down and to 250 DEG C and is kept for 2 hours, CO with the 4 DEG C/min speed Muffle furnace that heats up2's
Speed is 70mL/min.It is subsequently placed in the acetum that concentration is 30% and soaks 75 minutes, soaking temperature is 40 DEG C, through clear water
Washing rear venting, which is dried, is made biomass carbon compound.
Embodiment 3
A kind of preparation method of the shrimp head sauce of depth fermentation, comprises the following steps：
(1) it is placed in the salt solution that mass concentration is 1% and soaks 60 minutes after shrimp head is cleaned up, is rubbed after pulling shrimp head out, so
Homogenization obtains shrimp head magma in the water feeding high-shear homogenizer for 5 times of weight for adding shrimp head afterwards；
(2) 150g shrimp head magma is put into fermentation tank, adds adsorption of metal ions bag, then add 7g protease, 5g
Polypeptidase stir after be heated to 63 DEG C, adsorption of metal ions bag, metal preferably are taken out in anaerobism stirring fermentation 48 hours
Adsorbent in ionic adsorption bag is the sulfydryl silica gel microball of 10 μm of particle diameter, and sulfydryl silica gel microball and the mass ratio of shrimp head magma are
Sulfydryl silica gel microball:Shrimp head magma=0.5:1；
(3) the biomass carbon compound and 50g fermentation auxiliary material of 0.6 times of shrimp magma weight are added into fermentation tank, continues to ferment
Primary sauce is made within 72 hours, wherein being counted using the weight for the auxiliary material that ferments as 100g, fermentation auxiliary material preferably includes following component：Sheep dwells
Dish 16g, Chinese leaf 12g, red bayberry fruit 11g, Tomato juice 13g, white granulated sugar 17g, salt 23g, remainder are half-dried yellow rice wine；
(4) screen cloth sieving separating Biomass carbide from primary sauce through 60~80 mesh and Chinese leaf, the poplar of sheet
Mei Guo, then heating primary sauce is to 200 DEG C and is kept for 10 minutes；
(5) it is concentrated in vacuo the volume of primary sauce and obtains shrimp head sauce to the 80% of original volume.
Wherein：Biomass carbon compound includes celery carbide, sea-tangle carbide, black fungus carbide, the mass ratio of three
For celery carbide:Sea-tangle carbide:Black fungus carbide=1:1.3:0.5.Biomass carbon compound is preferably through procedure below system
It is standby to form：Celery is removed into leaf segment, de- juice is extruded after cleaning, is then washed with water clean；Segment after the sea-tangle dried is cleaned；
The preferred shearing length scope of celery, sea-tangle is 10~15cm；After the black fungus dried is soaked 60 minutes in 35 DEG C of water
Take out, preferably black fungus of the equivalent diameter in 2~4cm；Then black fungus, celery are mixed into rear venting with sea-tangle and dries removal table
Face moisture, is placed in oxygen barrier in Muffle furnace and calcines, and the process of oxygen barrier calcining preferably is：First it is passed through into Muffle furnace 130 minutes
CO2To exclude oxygen, in CO2It is continually fed into down and to 300 DEG C and is kept for 3 hours with the 5 DEG C/min speed Muffle furnace that heats up,
CO2Speed be 80mL/min.It is subsequently placed in the acetum that concentration is 40% and soaks 90 minutes, soaking temperature is 45 DEG C,
Dried through clear water washing rear venting and biomass carbon compound is made.
Index test
Respectively to the lead Pb in the shrimp head magma in embodiment 1, embodiment 2 and embodiment 3 and the shrimp head sauce after fermentation, cadmium
Cd and mercury Hg content are measured, and are averaged, and calculate the removing percentage of three heavy metal species in shrimp head sauce.
Three heavy metal species are effectively removed in shrimp head sauce after being fermented as can be seen from the above table through depth, heavy metal
Content is decreased obviously.But the removing percentage of different heavy metals is different may be by the initial content of heavy metal and biomass carbonated
Thing, the influence of the selective absorption of metal ion adsorbent bag.
Claims (8)
1. a kind of preparation method of the shrimp head sauce of depth fermentation, comprises the following steps：
（1）It is placed in the salt solution that mass concentration is 0.5%~1% and soaks 30~60 minutes after shrimp head is cleaned up, pulls shrimp head out
After rub, then add shrimp head 2~5 times of parts by weight water feeding high-shear homogenizer in homogenization obtain shrimp head magma；
（2）Shrimp head magma is put into fermentation tank, adsorption of metal ions bag is added, protease, polypeptidase is then added and stirs equal
55~63 DEG C are heated to after even, adsorption of metal ions bag is taken out in anaerobism stirring fermentation 24~48 hours；
（3）Biomass carbon compound and fermentation auxiliary material are added into fermentation tank, continues stirring fermentation and primary sauce is made in 48~72 hours
Material；
（4）Biomass carbon compound is isolated from primary sauce, 160~200 DEG C is then heated to and is kept for 30~60 minutes；
（5）It is concentrated in vacuo the volume of primary sauce and obtains shrimp head sauce to the 60%~80% of original volume.
2. the preparation method of the shrimp head sauce of depth fermentation according to claim 1, it is characterised in that added in fermentation process
The parts by weight of each component be respectively：100~150 parts of magma of shrimp head, protease 3~7 part, 2~5 parts of polypeptidase, fermentation auxiliary material
30~50 parts, the mass ratio of biomass carbon compound and shrimp head magma is biomass carbon:Shrimp head magma=0.1~0.6:1.
3. the preparation method of the shrimp head sauce of depth fermentation according to claim 1 or 2, it is characterised in that the biomass
Carbide includes celery carbide, sea-tangle carbide, black fungus carbide, and the mass ratio of three is celery carbide:Sea-tangle charcoal
Compound:Black fungus carbide=1:1.1~1.3:0.3~0.5.
4. the preparation method of the shrimp head sauce of depth fermentation according to claim 3, it is characterised in that described biomass carbonated
Thing is prepared from through procedure below：Celery is removed into leaf segment, de- juice is extruded after cleaning, is then washed with water clean；By what is dried
Segment after sea-tangle is cleaned；Taken out after the black fungus dried is soaked 30~60 minutes in 25 DEG C~35 DEG C of water；Then will be black
Agaric, celery mix rear venting with sea-tangle and dry removal surface moisture, are placed in oxygen barrier in Muffle furnace and calcine, being subsequently placed in concentration is
Soaked 60~90 minutes in 20%~40% acetum, dried through clear water washing rear venting and biomass carbon compound is made.
5. the preparation method of the shrimp head sauce of depth according to claim 4 fermentation, it is characterised in that celery, sea-tangle cut
The length of section is 10~15cm, and the equivalent diameter of single sheet black fungus is 2~4cm.
6. the preparation method of the shrimp head sauce of depth fermentation according to claim 4, it is characterised in that the process of oxygen barrier calcining
For：The CO of 10~30 minutes is passed through into Muffle furnace2To exclude oxygen, in CO2It is continually fed into down the speed liter with 3~5 DEG C/min
Warm Muffle furnace is to 200~300 DEG C and is kept for 1~3 hour, CO2Speed be 60~80mL/min.
7. the preparation method of the shrimp head sauce of depth fermentation according to claim 1, it is characterised in that with the weight for the auxiliary material that ferments
It is 100 parts of meters to measure part, and the fermentation auxiliary material includes the component of following parts by weight：10~16 parts of sargassum fusifome, 8~12 parts of Chinese leaf,
7~11 parts of red bayberry fruit, 10~13 parts of Tomato juice, 13~17 parts of white granulated sugar, 18~23 parts of salt, remainder are half-dried yellow rice wine.
8. the preparation method of the shrimp head sauce of depth fermentation according to claim 1, it is characterised in that adsorption of metal ions bag
In adsorbent be 3~10 μm of particle diameter sulfydryl silica gel microball, the mass ratio of sulfydryl silica gel microball and shrimp head magma is sulfydryl silicon
Glue microballoon:Shrimp head magma=0.2~0.5:1.
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Application publication date: 20171107 Assignee: Zhoushan Hengyang Food Co., Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000403 Denomination of invention: A kind of preparation method of deep fermented shrimp head sauce Granted publication date: 20201016 License type: Common License Record date: 20220810 Application publication date: 20171107 Assignee: ZHEJIANG ZHOUFU FOOD Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000407 Denomination of invention: A kind of preparation method of deep fermented shrimp head sauce Granted publication date: 20201016 License type: Common License Record date: 20220811 Application publication date: 20171107 Assignee: Zhoushan Huandao Food Co., Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000402 Denomination of invention: A kind of preparation method of deep fermented shrimp head sauce Granted publication date: 20201016 License type: Common License Record date: 20220810 |