CN107319499B - A kind of preparation method of deep fermented shrimp head sauce - Google Patents

Abstract

The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing a deep-fermented shrimp head paste. In the deep fermentation, the biomass charcoal continues to adsorb the heavy metal ions as the structure of the shrimp head, and then vacuum concentrates to obtain the shrimp head paste. The biomass carbon compounds include celery carbon compounds, kelp carbon compounds, and black fungus carbon compounds. The adsorbent in the metal ion adsorption bag is mercapto silica gel microspheres. The deep-fermented shrimp head paste prepared by the method of the invention contains few heavy metal ions and can be eaten with confidence. The fermented shrimp head sauce has a strong fermented fragrance, no fishy smell, bright color and moderate shrimp oil content.

Description

A kind of preparation method of deep fermented shrimp head sauce

technical field

The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of deep-fermented shrimp head paste.

Background technique

Shrimp is high in nutritional value, rich in protein, soft and easy to digest, and is an excellent food for those who are weak and need to take care of themselves after illness. The rich magnesium in shrimp meat has an important regulatory effect on cardiac activity and can well protect the cardiovascular system. Shrimp meat has no fishy smell and bone spurs, and is rich in minerals, which is very beneficial to human health. At the same time, astaxanthin in shrimp helps to eliminate "jet lag" caused by jet lag. However, due to the low meat content in shrimp heads, when people eat or process shrimp, they usually only use the shrimp parts and discard the shrimp heads. The shrimp head mentioned here usually refers to the cephalothorax of the shrimp, because the head and the thorax of the shrimp are not clearly demarcated and are collectively called the cephalothorax. The head of the female shrimp contains ovaries, so the yellow shrimp is rich and delicious. However, the stomach, liver, heart, excretory organs, antennal glands and bladder are also located in the head of the shrimp, which are the parts where heavy metal ions are enriched. Excessive consumption of the head of the shrimp will cause damage to the human body, thus limiting the utilization of the head of the shrimp.

Chinese patent 2015110173425, the patent name is a processing method of shrimp head paste, the application date was December 29, 2015, and disclosed a kind of shrimp processing leftovers as raw materials, after frying, crushing, ingredients, grinding, sterilization, A method for obtaining shrimp head sauce through processes such as packaging. The use of shrimp heads as raw materials may lead to high content of heavy metals in shrimp head sauce, which may affect human health after use.

SUMMARY OF THE INVENTION

Aiming at the problem that heavy metals are enriched in the shrimp heads and affect processing and eating, the object of the present invention is to provide a method for processing a deep-fermented shrimp head paste, wherein the heavy metals are fully separated in the process of preparing the shrimp head paste, and the shrimp head paste is The heavy metal content is low, which can be eaten with confidence, and the fishy smell in the shrimp head after deep fermentation is fully removed, and the shrimp head sauce has a rich fermentation flavor.

The present invention provides the following technical solutions:

A preparation method of deep-fermented shrimp head paste, comprising the following steps:

(1) After cleaning the shrimp heads, soak them in salt water with a mass concentration of 0.5% to 1% for 30 to 60 minutes, take out the shrimp heads and mince them, and then add 2 to 5 times the weight of the shrimp heads. Homogenize in a high-speed homogenizer to obtain shrimp head puree;

(2) Put the shrimp head puree into the fermentation tank, add a metal ion adsorption bag, then add protease and peptide enzyme, stir evenly, heat to 55-63 ° C, anaerobic stirring and ferment for 24-48 hours, take out the metal ion adsorption bag ;

(3) adding biomass charcoal and fermentation auxiliary materials to the fermentation tank, and continuing to ferment for 48 to 72 hours to make primary sauce;

(4) Separate biomass charcoal from primary sauce, then heat to 160～200℃ and keep for 10～30 minutes;

(5) vacuum-concentrating the volume of the primary sauce to 60% to 80% of the original volume to obtain shrimp head sauce.

In the preparation method of the deep-fermented shrimp head paste of the present invention, the shrimp heads are fermented in two steps to remove heavy metal ions, and at the same time, the fermented fresh aroma of the shrimp head paste is increased. The first fermentation process is a protein enzymatic hydrolysis process, which mainly uses protease and peptide enzymes to decompose the proteins and macromolecular polypeptides in the shrimp head puree, so that the shrimp head puree is initially fermented to release free metal ions, which are processed by metal ions. After the ion adsorption bag is adsorbed, it enters the metal ion adsorption bag. Then, biomass charcoal and fermentation auxiliary materials are added to the fermentation tank, and the enzyme active substances produced by the fermentation auxiliary materials are used to promote the deep fermentation of the shrimp head puree, and release the heavy metal ions in the structural tissue of the shrimp head, such as the heavy metals in metallothionein. ions, and then fully adsorbed by biomass carbon. In this way, heavy metal ions in the shrimp head are separated through two-step fermentation, and the fermented fresh aroma of the shrimp head sauce is increased.

As an improvement of the method of the present invention, the weight parts of the components added in the fermentation process are: 100-150 parts of shrimp head puree, 3-7 parts of protease, 2-5 parts of polypeptide enzymes, and 30-50 parts of fermentation auxiliary materials. The mass ratio of biomass charcoal to shrimp head puree is biomass carbon: shrimp head puree=0.1～0.6:1. Biomass charcoal can not only adsorb and separate heavy metal ions, but also the adsorption site of biomass charcoal can provide fermentation sites for enzyme active substances produced by fermentation auxiliary materials, and promote the progress of deep fermentation.

As an improvement of the method of the present invention, the biomass carbon compounds include celery carbon compounds, kelp carbon compounds, and black fungus carbon compounds, and the mass ratio of the three is celery carbon compounds: kelp carbon compounds: black fungus carbon compounds=1:1.1～1.3:0.3～0.5 . Celery carbs are rich in carbon fiber structure, kelp carbs and black fungus carbs have high porosity and large adsorption capacity.

As an improvement of the method of the present invention, the biomass carbon compound is prepared through the following process: removing leaves and cutting celery, washing, squeezing and dejuicing, and then washing with water; washing the sun-dried kelp, cutting it into pieces Section; the dried black fungus is soaked in water at 25℃～35℃ for 30～60 minutes and taken out; then the black fungus, celery and kelp are mixed, ventilated and dried to remove the surface moisture, and then placed in a muffle furnace for calcination with oxygen insulation. Then, it is soaked in an acetic acid solution with a concentration of 20% to 40% for 60 to 90 minutes, washed with clean water, and then ventilated and dried to form biomass carbon. The calcined biomass charcoal is soaked in acetic acid solution to dissolve the oxides of soluble metals in celery, black fungus and kelp, and is washed with clean water to keep the pH value of the biomass charcoal neutral.

As an improvement of the method of the present invention, the cut length of celery and kelp is 10-15 cm, and the equivalent diameter of a single piece of black fungus is 2-4 cm. The area of a single piece of black fungus is 3.14-12.56 cm ² , which is convenient for separating biomass charcoal after fermentation.

As an improvement of the method of the present invention, the process of oxygen barrier calcination is as follows: firstly, CO ₂ is introduced into the muffle furnace for 10 to 30 minutes to remove oxygen, and under the continuous introduction of CO ₂ , the temperature is 3 to 5°C/min. The rate of heating muffle furnace to 200 ~ 300 ℃ and hold for 1 ~ 3 hours, the rate of CO ₂ is 60 ~ 80mL/min. The _CO2 combined with the water vapor generated in the calcination forms an acidic atmosphere in the muffle furnace, which strengthens the structural stability of the biomass carbon and increases the porosity.

As an improvement of the method of the present invention, taking the weight of the fermentation auxiliary material as 100 parts, the fermentation auxiliary material includes the following components by weight: 10-16 parts of hijiki, 8-12 parts of lettuce leaves, 7 parts of bayberry fruit ~11 parts, 10-13 parts of tomato juice, 13-17 parts of white sugar, 18-23 parts of salt, and the rest is semi-dry rice wine. The lettuce leaves can absorb the shrimp oil produced in the fermentation, and the bayberry fruit and tomato juice provide rich enzyme active substances after fermentation, which can promote the deep fermentation of the shrimp head, enrich the fermented taste of the shrimp head sauce, and improve the color of the shrimp head sauce. The alginate produced in the fermentation of hijiki increases the viscosity of the primary sauce. Semi-dry rice wine is rice wine with a total sugar content of 15.1-40.0g/L, which can provide rich fermentation aroma and amino acids, and remove fishy smell.

As an improvement of the method of the present invention, the adsorbent in the metal ion adsorption bag is thiol silica gel microspheres with a particle size of 3-10 μm, and the mass ratio of thiol silica gel microspheres to shrimp head puree is thiol silica gel microspheres: shrimp head original Slurry=0.2～0.5:1. The thiol silica gel microspheres have good heavy metal ion adsorption capacity, and can effectively enrich the free heavy metal ions in the preliminary fermentation.

The beneficial effects of the present invention are as follows:

The deep-fermented shrimp head paste prepared by the method of the present invention contains few heavy metal ions and can be eaten with confidence, and the deep-fermented shrimp head paste has rich fermented fresh fragrance, no fishy smell, bright color, and shrimp oil content. Moderate.

Detailed ways

The specific embodiments of the present invention will be further described below.

Unless otherwise specified, the raw materials used in the present invention can be purchased from the market or commonly used in the art. Unless otherwise specified, the methods in the following examples are conventional methods in the art.

Example 1

A preparation method of deep-fermented shrimp head paste, comprising the following steps:

(1) After cleaning the shrimp heads, place them in salt water with a mass concentration of 0.5% for 30 minutes, take out the shrimp heads and mince them, then add 2 times the weight of the shrimp heads and send them to a high-speed homogenizer for homogenization. Processed to obtain shrimp head puree;

(2) Put 100g of shrimp head puree into a fermentation tank, add a metal ion adsorption bag, then add 3g of protease and 2g of peptidase, stir evenly, heat to 55°C, anaerobic stirring and ferment for 24 hours, take out the metal ions Adsorption bag. The preferred adsorbent in the metal ion adsorption bag is thiol silica gel microspheres with a particle size of 3 μm, and the mass ratio of thiol silica gel microspheres to shrimp head puree is thiol silica gel microspheres: shrimp head puree=0.2:1;

(3) in the fermentation tank, add the biomass charcoal of 0.1 times the weight of shrimp head puree and the fermentation auxiliary material of 30g, continue to ferment for 4 hours to make primary sauce, wherein the weight of the fermentation auxiliary material is 100g, and the fermentation auxiliary material preferably includes the following Ingredients: Hijiki 10g, lettuce leaves 8g, bayberry fruit 7g, tomato juice 10g, white sugar 13g, salt 18g, the rest is semi-dry rice wine;

(4) Separating biomass charcoal and large pieces of lettuce leaves and bayberry fruit from the primary sauce by sieving through a screen, the size of the screen is 60-80 mesh, and then heating the primary sauce to 160 ° C and maintaining it for 30 minutes;

(5) vacuum-concentrating the volume of the primary sauce to 60% of the original volume to obtain shrimp head sauce.

Wherein the biomass carbon compounds preferably include celery carbon compounds, kelp carbon compounds, and black fungus carbon compounds, and the mass ratio of the three is celery carbon compounds: kelp carbon compounds: black fungus carbon compounds=1:1.1:0.3. The biomass charcoal is preferably prepared through the following process: remove the leaves and cut the celery into sections, wash and squeeze the juice, and then wash with water; wash the dried kelp and cut it into sections; the preferred cutting length range of celery and kelp 10-15cm; soak the sun-dried black fungus in water at 30°C for 30 minutes, take out, preferably the black fungus with an equivalent diameter of 2-4 cm; then mix the black fungus, celery and kelp, ventilate and dry to remove the surface water, and place Oxygen barrier calcination in a muffle furnace, the preferred process of oxygen barrier calcination is: firstly pass CO ₂ into the muffle furnace for 10 minutes to remove oxygen, and heat up at a rate of 3°C/min under the continuous introduction of CO ₂ Muffle furnace to 200 °C and hold for 1 hour with a _CO2 rate of 60-80 mL/min. Then, it was soaked in acetic acid solution with a concentration of 20% for 60 minutes, and the soaking temperature was 35°C.

Example 2

A preparation method of deep-fermented shrimp head paste, comprising the following steps:

(1) After cleaning the shrimp heads, place them in salt water with a mass concentration of 0.7% for 45 minutes, take out the shrimp heads and mince them, then add 3.5 times the weight of the shrimp heads and send them to a high-speed homogenizer for homogenization. Processed to obtain shrimp head puree;

(2) Put 125g of shrimp head puree into a fermentation tank, add a metal ion adsorption bag, then add 5g of protease and 3.5g of peptidase, stir evenly, heat to 60°C, anaerobic stirring and ferment for 36 hours, take out the metal Ion adsorption bag, the preferred adsorbent in the metal ion adsorption bag is thiol silica gel microspheres with a particle size of 7 μm, and the mass ratio of thiol silica gel microspheres to shrimp head puree is thiol silica gel microspheres: shrimp head puree=0.35:1 ;

(3) in the fermentation tank, add the biomass charcoal of 0.35 times the weight of shrimp head puree and the fermentation auxiliary material of 40g, continue to ferment for 60 hours to make primary sauce, wherein the weight of the fermentation auxiliary material is 100g, and the fermentation auxiliary material preferably includes the following Ingredients: Hijiki 13g, lettuce leaves 10g, bayberry fruit 9g, tomato juice 11.5g, white sugar 15g, salt 20.5g, the rest is semi-dry rice wine;

(4) from the primary sauce, sieve through a 60-80 mesh sieve to separate biomass charcoal, large pieces of lettuce leaves and bayberry fruit, and then heat the primary sauce to 180 ° C and keep it for 20 minutes;

(5) vacuum-concentrating the volume of the primary sauce to 70% of the original volume to obtain shrimp head sauce.

Among them: the biomass carbon compounds include celery carbon compounds, kelp carbon compounds, and black fungus carbon compounds, and the mass ratio of the three is celery carbon compounds: kelp carbon compounds: black fungus carbon compounds=1:1.2.3:0.4. The biomass charcoal is preferably prepared through the following process: remove the leaves and cut the celery into sections, wash and squeeze the juice, and then wash with water; wash the dried kelp and cut it into sections; the preferred cutting length range of celery and kelp 10-15cm; soak the sun-dried black fungus in water at 30°C for 45 minutes and take it out, preferably the black fungus with an equivalent diameter of 2-4 cm; then mix the black fungus, celery and kelp, ventilate and dry to remove the surface water, and place Oxygen barrier calcination in a muffle furnace. The preferred oxygen barrier calcination process is as follows: first pass CO ₂ into the muffle furnace for 20 minutes to remove oxygen, and under the continuous introduction of CO ₂ , the muffle furnace is heated at a rate of 4 ° C/min to 250 ° C and kept for 2 hour, the rate of _CO2 was 70 mL/min. Then, it was soaked in acetic acid solution with a concentration of 30% for 75 minutes, and the soaking temperature was 40°C.

Example 3

A preparation method of deep-fermented shrimp head paste, comprising the following steps:

(1) After cleaning the shrimp heads, place them in salt water with a mass concentration of 1% for 60 minutes, take out the shrimp heads and mince them, then add 5 times the weight of the shrimp heads and send them to a high-speed homogenizer for homogenization. Processed to obtain shrimp head puree;

(2) Put 150g of shrimp head puree into a fermentation tank, add a metal ion adsorption bag, then add 7g of protease and 5g of peptidase, stir evenly, heat to 63°C, anaerobic stirring and ferment for 48 hours, and take out the metal ions In the adsorption bag, the adsorbent in the preferred metal ion adsorption bag is mercapto silica gel microspheres with a particle size of 10 μm, and the mass ratio of the thiol silica gel microspheres to the shrimp head puree is mercapto silica gel microspheres: shrimp head puree=0.5:1;

(3) in the fermentation tank, add the biomass charcoal of 0.6 times the weight of shrimp head puree and the fermentation auxiliary material of 50g, continue to ferment for 72 hours and make primary sauce, wherein the weight of the fermentation auxiliary material is 100g, and the fermentation auxiliary material preferably includes the following Ingredients: 16g hijiki, 12g lettuce leaves, 11g bayberry fruit, 13g tomato juice, 17g white sugar, 23g salt, and the rest is semi-dry rice wine;

(4) from the primary sauce, sieve through a 60-80 mesh sieve to separate biomass charcoal and large pieces of lettuce leaves and bayberry fruit, and then heat the primary sauce to 200 ° C and keep it for 10 minutes;

(5) vacuum-concentrating the volume of the primary sauce to 80% of the original volume to obtain shrimp head sauce.

Wherein: biomass carbon compounds include celery carbon compounds, kelp carbon compounds, and black fungus carbon compounds, and the mass ratio of the three is celery carbon compounds: kelp carbon compounds: black fungus carbon compounds=1:1.3:0.5. The biomass charcoal is preferably prepared through the following process: remove the leaves and cut the celery into sections, wash and squeeze the juice, and then wash with water; wash the dried kelp and cut it into sections; the preferred cutting length range of celery and kelp 10-15cm; soak the sun-dried black fungus in water at 35°C for 60 minutes, take out, preferably the black fungus with an equivalent diameter of 2-4 cm; then mix the black fungus, celery and kelp, ventilate and dry to remove the surface water, and place Oxygen-shielded calcination in a muffle furnace, the preferred process of oxygen-shielded calcination is: first pass CO ₂ into the muffle furnace for 130 minutes to remove oxygen, and heat up at a rate of 5°C/min under the continuous introduction of CO ₂ Muffle furnace to 300 ° C and hold for 3 hours, the rate of CO ₂ is 80 mL/min. Then, it was soaked in acetic acid solution with a concentration of 40% for 90 minutes, and the soaking temperature was 45°C.

Indicator test

The content of lead Pb, cadmium Cd and mercury Hg in the shrimp head puree and the fermented shrimp head paste in Example 1, Example 2 and Example 3 were measured respectively, and the average value was taken to calculate the shrimp head paste. The percentages of removal of the three heavy metals.

It can be seen from the above table that the three heavy metals in the shrimp head paste after deep fermentation are effectively removed, and the content of heavy metals is significantly reduced. However, the different removal percentages of different heavy metals may be affected by the initial content of heavy metals and the selective adsorption of biomass carbon and metal ion adsorbent bags.

Claims (7)

1. A preparation method of deep fermented shrimp head sauce comprises the following steps:

(1) cleaning shrimp heads, soaking the cleaned shrimp heads in saline water with the mass concentration of 0.5% -1% for 30-60 minutes, fishing out the shrimp heads, grinding the shrimp heads, adding water with the weight 2-5 times that of the shrimp heads, and sending the water into a high-speed homogenizer for homogenization treatment to obtain shrimp head primary pulp;

(2) putting the shrimp head raw stock into a fermentation tank, adding a metal ion adsorption bag, adding protease and polypeptide enzyme, uniformly stirring, heating to 55-63 ℃, carrying out anaerobic stirring fermentation for 24-48 hours, and taking out the metal ion adsorption bag;

(3) adding biomass carbide and fermentation auxiliary materials into a fermentation tank, and continuously stirring and fermenting for 48-72 hours to prepare primary sauce;

(4) separating biomass carbide from the primary sauce, and then heating to 160-200 ℃ and keeping for 30-60 minutes;

(5) vacuum concentrating the primary sauce material to 60-80% of the original volume to obtain shrimp head sauce;

the adsorbent in the metal ion adsorption bag is sulfydryl silica gel microspheres, and the mass ratio of the sulfydryl silica gel microspheres to the shrimp head raw stock is 0.2-0.5: 1;

the mass ratio of the biomass carbide to the shrimp head raw pulp is biomass charcoal, wherein the mass ratio of the shrimp head raw pulp is 0.1-0.6: 1;

the biomass carbide comprises celery carbide, kelp carbide and black fungus carbide, and the mass ratio of the celery carbide to the kelp carbide to the black fungus carbide is 1: 1.1-1.3: 0.3-0.5;

the biomass carbide is obtained by soaking in an acetic acid solution after oxygen-isolated calcination and then ventilating and drying.

2. The preparation method of the deep fermented shrimp head sauce as claimed in claim 1, wherein the weight parts of the components added in the fermentation process are respectively: 100-150 parts of shrimp head raw pulp, 3-7 parts of protease, 2-5 parts of polypeptide enzyme and 30-50 parts of fermentation auxiliary materials.

3. The method for preparing the deep fermented shrimp head sauce as claimed in claim 1, wherein the biomass char is prepared by the following steps: removing leaves of celery, cutting into segments, cleaning, squeezing to remove juice, and washing with water; cleaning dried kelp, and cutting into segments; soaking the dried black fungus in water at the temperature of 25-35 ℃ for 30-60 minutes and then taking out; and then mixing the black fungus, the celery and the kelp, performing ventilation drying to remove surface moisture, placing the mixture in a muffle furnace for oxygen-isolated calcination, then placing the calcined mixture in an acetic acid solution with the concentration of 20-40% for soaking for 60-90 minutes, washing the calcined mixture by using clear water, and performing ventilation drying to prepare the biomass carbide.

4. The method for preparing the deep fermented shrimp head sauce as claimed in claim 3, wherein the length of the cut segments of celery and kelp is 10-15 cm, and the equivalent diameter of a single piece of black fungus is 2-4 cm.

5. The method for preparing the deep fermented shrimp head sauce as claimed in claim 3, wherein the oxygen-barrier calcination process comprises: introducing CO into a muffle furnace for 10-30 minutes₂To exclude oxygen in CO₂Continuously introducing CO, heating the muffle furnace to 200-300 ℃ at the speed of 3-5 ℃/min, and keeping the temperature for 1-3 hours₂The rate of (A) is 60 to 80 mL/min.

6. The preparation method of the deep fermented shrimp head sauce as claimed in claim 1, wherein the fermentation auxiliary material comprises the following components in parts by weight based on 100 parts by weight of the fermentation auxiliary material: 10-16 parts of sargassum fusiforme, 8-12 parts of lettuce leaves, 7-11 parts of waxberry fruits, 10-13 parts of tomato juice, 13-17 parts of white granulated sugar, 18-23 parts of salt and the balance of semi-dry yellow wine.

7. The method for preparing a shrimp head sauce by deep fermentation as claimed in claim 1, wherein the mercapto silica gel microspheres have a particle size of 3 to 10 μm.