CN108713704A - A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry - Google Patents
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry Download PDFInfo
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- CN108713704A CN108713704A CN201810590499.4A CN201810590499A CN108713704A CN 108713704 A CN108713704 A CN 108713704A CN 201810590499 A CN201810590499 A CN 201810590499A CN 108713704 A CN108713704 A CN 108713704A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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Abstract
The present invention is a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, is related to food production field, includes the following steps：S1:Take it is fresh clean small oppossum shrimp, be added in meat grinder and be broken into shrimp and waste, according to material water quality than 1：0.5~3.5 is added pure water, and reaction kettle is added after being polished into homogenate with colloid mill；S2：The mixed protein enzyme solution for the trypsase for weighing the alkali protease of 0.02~0.05% wt, the papain of 0.01~0.04% wt and 0.04~0.09% wt containing raw material shrimp, and 1~2h of stirring enzymolysis at a temperature of 38~43 DEG C is added, obtains full shrimp enzymolysis liquid；S3：The temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2~4 DEG C rapidly later, repeats to heat up and cooling operates three times；S4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the moisture in full shrimp enzymolysis liquid is removed, its water content is made to be down to 20%~30%wt, the small oppossum shrimp to obtain finished product digests shrimp slurry.Due to will produce chitin in enzymolysis process, so as to extend the preservation time of shrimp slurry.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry.
Background technology
Oppossum shrimp generic Crustachia（Crustacea）Malacostraca（Malacostraca）Mysidacea（mysidacea）, it is commonly called as
Shrimp is several, is that one kind is swum the miniature shrimp of marine products, and the bodily form is slightly flat-sided, gray, long 2~15mm, in China Liaodong Peninsula, Zhejiang and wide
Eastern region following the line of the sea is distributed.Its overwhelming majority lives in ocean, and fresh water type is few.Oppossum shrimp in ocean, it is widely distributed
In the surface in offshore and ocean, middle level and bottom water, there is that life is swum by battalion and bottom is dwelt life, the dwell type of life of bottom has night
Between the habit that vertically moves, become the important set winner of zooplankter.
Although oppossum shrimp nutritive value is very high.But the phenomenon that will appear self-dissolving after being detached from seawater, freshness is difficult to tie up
It holds.Thus the oppossum shrimp overwhelming majority of fisherman's capture is purchased by shrimp med processing enterprise, is added as forage protein after being processed into shrimp med
Agent is added to sell.
But since shrimp med will produce a large amount of waste water and foul smell during production, larger dirt is caused to surrounding enviroment
Dye, therefore shrimp med processing enterprise orders halt production by environmental protection administration, it is desirable that it annexs and resumes production again after integrating meet the requirement of environmental protection, this
Great economic loss is caused to shrimp med processing enterprise.In addition to this, the waste water that boiling, squeezing process generate can take away oppossum shrimp
In water-solubility protein, baking operation temperature height is of long duration, can destroy the flavor substance in oppossum shrimp, cause oppossum shrimp nutritional ingredient damage
It loses larger.Therefore, the exploitation of high nutrition environment-friendly type new product is carried out as raw material using oppossum shrimp and made the transition extremely urgent.
Invention content
The purpose of the present invention is to provide the preparation methods that a kind of small oppossum shrimp of easy preservation digests shrimp slurry, and not only nutrition is rich
Richness, while in the case of not outer plus any preservative, it also being capable of preservation longer time.
The present invention above-mentioned purpose technical scheme is that：
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
S1:Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：
0.5~3.5 is added pure water, and reaction kettle is added after being polished into homogenate with colloid mill；
S2：Be added containing raw material shrimp weigh the alkali protease of 0.02~0.05% wt, the papain of 0.01~0.04% wt and
The mixed protein enzyme solution of the trypsase of 0.04~0.09% wt, and 1~2h of stirring enzymolysis at a temperature of 38~43 DEG C, obtain
Full shrimp enzymolysis liquid；
S3：The temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2~4 DEG C rapidly later, repeats to heat up and cooling operates three
It is secondary, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
S4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the moisture in full shrimp enzymolysis liquid is removed, its water content is made to be down to
20%~30%wt, the small oppossum shrimp to obtain finished product digest shrimp slurry.
By using above-mentioned technical proposal, since small oppossum shrimp carries shell, and shell is in alkali protease, papain
Under the action of the mixed protein enzyme solution of trypsase, can decompose generation has good bacteriostasis chitin.Meanwhile enzyme
During solution, reaction kettle is still what is constantly stirred, even if not adding preservative to follow-up, the small oppossum shrimp of finished product digests
Shrimp slurry also can preservation it is longer when.
In addition, after enzymolysis, the protein in small oppossum shrimp meat is also easy to resolve into small peptide, relative to amino acid
Speech is easier to be absorbed by human body, and also ensures preferable flavor.
Preferably, in S2 before mixed protein enzyme solution is added, alkaline buffer need to be added, control the pH value in reaction kettle
Between 8.0~9.0.
By using above-mentioned technical proposal, since mixed protein enzyme solution can keep stronger in weakly alkaline environment
Activity.But often will produce a large amount of acidic materials in enzymolysis process, to which the enzymolysis effect of mixed protein enzyme solution can be influenced
Rate.Thus, alkaline buffer can effectively regulate and control the pH value in reaction kettle.
Preferably, the alkaline buffer is the mixed liquor of sodium carbonate and sodium bicarbonate.
By using above-mentioned technical proposal, when encountering acidic materials due to sodium carbonate and sodium bicarbonate, can decompose
Carbon dioxide gas is generated, to neutralize acidic materials, while carbon dioxide is during production, also can be to drum
Shrimp slurry in dynamic reaction kettle, so as to advantageously ensure that the efficiency of enzymolysis.
Preferably, before reaction kettle heating is waited in S3, acetic acid is first added, adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5.
By using above-mentioned technical proposal, to the end of enzymolysis after, it is to neutralize remaining alkaline buffer that acetic acid, which is added,
Liquid, and sodium acetate can be generated.And sodium acetate can effectively improve the mouthfeel of small oppossum shrimp enzymolysis shrimp slurry.
Simultaneously as marine environment is also by certain pollution now.Therefore, it will also tend in small oppossum shrimp body with micro-
The heavy metal ion of amount, and sodium acetate is a kind of good complex agent, can reduce human body in this way to heavy metal
The absorption of ion improves the foodsafety of small oppossum shrimp enzymolysis shrimp slurry.
Preferably, acetic acid to be added and then addition alcohol, and the molar ratio of acetic acid and alcohol is 1：0.5~0.8.
By using above-mentioned technical proposal, the alcohol of addition can further promote the effect that the enzyme deactivation of full shrimp enzymolysis liquid sterilizes
Rate.Meanwhile reaction kettle temperature during enzyme deactivation sterilizes can be increased to 70~80 DEG C, and this process is also acetic acid and alcohol
Condition is provided into line replacement reaction, to which the ethyl acetate generated also can further improve the mouth of small oppossum shrimp enzymolysis shrimp slurry
Sense.
Preferably, in S3 during heating, full shrimp enzymolysis liquid is constantly stirred using agitating paddle.
By using above-mentioned technical proposal, by being stirred continuously in full shrimp enzymolysis liquid, make with capable of being more uniformly distributed so complete
Shrimp enzymolysis liquid can be comprehensively heated up to 70~80 DEG C, so as to make full shrimp enzymolysis liquid obtain more comprehensively sterilizing
The effect of enzyme deactivation.
Preferably, the vacuum degree control of vacuum distilling apparatus is 0.03~0.05Mpa, and temperature is controlled at 50~60 DEG C.
By using above-mentioned technical proposal, it on the one hand can accelerate the evaporation rate of moisture in this way, on the other hand also can
Ensure that the nutrition in full shrimp enzymolysis liquid is not easy to be destroyed.
Preferably, vacuum distilling apparatus is rotated in vacuum distillation along sloping shaft.
By using above-mentioned technical proposal, shrimp enzymolysis liquid complete in this way will constantly roll in vacuum distilling apparatus,
Moisture will be distributed on the inner wall of vacuum distilling apparatus in this way, so as to accelerate the evaporation of moisture.
Preferably, reaction kettle is in enzymolysis process in S2, using nitrogen to the air in reaction kettle into line replacement.
By using above-mentioned technical proposal, the acidic materials generated in reaction kettle can be constantly removed in this way, to have
Conducive to the enzymolysis efficiency of raising reaction kettle.
In conclusion the invention has the advantages that：
1, shrimp slurry is digested using the mixed protein enzyme solution of alkali protease, papain and trypsase, it will in this way
Chitin is generated, to which the full shrimp enzymolysis liquid of preservation term length can be obtained in the case where not adding preservative；
2, before mixed protein enzyme solution is added, alkaline buffer is first added, advantageously ensures that the efficiency of enzymolysis in this way；
3, acetic acid is first added before enzyme deactivation sterilizing, alkalies can be neutralized in this way, to not only contribute to improve enzyme deactivation sterilizing
Efficiency, while produce sodium acetate can complexation heavy metal ion, to improve the safety of food.
Description of the drawings
Fig. 1 is a kind of preparation technology flow chart of small oppossum shrimp enzymolysis shrimp slurry.
Specific implementation mode
Below in conjunction with attached drawing 1, invention is further described in detail.
Embodiment one：
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
Step 1：Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：0.5
Pure water is added, reaction kettle is added after being polished into homogenate with colloid mill；
Step 2：The alkaline buffer mixed by sodium carbonate and sodium bicarbonate is added, adds weigh 0.02% containing raw material shrimp later
The mixed protein enzyme solution of the trypsase of the alkali protease of wt, the papain of 0.01% wt and 0.04% wt, whole body
The pH value of system is 8.0~9.0, and stirring enzymolysis 1h at a temperature of 38~43 DEG C, obtains full shrimp enzymolysis liquid；
Step 3：Acetic acid is added and adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5, is added alcohol later, acetic acid and alcohol rub
You are than being 1：0.5, and it is being stirred continuously ground, the temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2 rapidly later
It~4 DEG C, repeats to heat up and cooling operates three times, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
Step 4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the vacuum degree control of vacuum distilling apparatus is 0.03~
0.05Mpa, temperature control at 50~60 DEG C, remove the moisture in full shrimp enzymolysis liquid, its water content is made to be down to 20%%wt, to
Small oppossum shrimp to finished product digests shrimp slurry.
Herein, alkaline buffer is with volume ratio by 0.1mol/L sodium carbonate and 0.1mol/L sodium bicarbonates for 1:9 mixing
Made of.And vacuum rectifier is to carry out rotation heating along sloping shaft during vacuum distillation.
Embodiment two：
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
Step 1：Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：3.5
Pure water is added, reaction kettle is added after being polished into homogenate with colloid mill；
Step 2：The alkaline buffer mixed by sodium carbonate and sodium bicarbonate is added, adds weigh 0.05% containing raw material shrimp later
The mixed protein enzyme solution of the trypsase of the alkali protease of wt, the papain of 0.04% wt and 0.09% wt, whole body
The pH value of system is 8.0~9.0, and stirring enzymolysis 2h at a temperature of 38~43 DEG C, obtains full shrimp enzymolysis liquid；
Step 3：Acetic acid is added and adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5, is added alcohol later, acetic acid and alcohol rub
You are than being 1：0.8, and it is being stirred continuously ground, the temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2 rapidly later
It~4 DEG C, repeats to heat up and cooling operates three times, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
Step 4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the vacuum degree control of vacuum distilling apparatus is 0.03~
0.05Mpa, temperature control at 50~60 DEG C, remove the moisture in full shrimp enzymolysis liquid, its water content is made to be down to 30%wt, to
Small oppossum shrimp to finished product digests shrimp slurry.
Herein, alkaline buffer is with volume ratio by 0.1mol/L sodium carbonate and 0.1mol/L sodium bicarbonates for 1:9 mixing
Made of.And vacuum rectifier is to carry out rotation heating along sloping shaft during vacuum distillation.
Embodiment three：
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
Step 1：Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：2 add
Enter pure water, reaction kettle is added after being polished into homogenate with colloid mill；
Step 2：The alkaline buffer mixed by sodium carbonate and sodium bicarbonate is added, adds weigh 0.03% containing raw material shrimp later
The mixed protein enzyme solution of the trypsase of the alkali protease of wt, the papain of 0.03% wt and 0.07% wt, whole body
The pH value of system is 8.0~9.0, and stirring enzymolysis 1.5h at a temperature of 38~43 DEG C, obtains full shrimp enzymolysis liquid；
Step 3：Acetic acid is added and adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5, is added alcohol later, acetic acid and alcohol rub
You are than being 1：0.7, and it is being stirred continuously ground, the temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2 rapidly later
It~4 DEG C, repeats to heat up and cooling operates three times, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
Step 4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the vacuum degree control of vacuum distilling apparatus is 0.03~
0.05Mpa, temperature control at 50~60 DEG C, remove the moisture in full shrimp enzymolysis liquid, its water content is made to be down to 25%wt, to
Small oppossum shrimp to finished product digests shrimp slurry.
Herein, alkaline buffer is with volume ratio by 0.1mol/L sodium carbonate and 0.1mol/L sodium bicarbonates for 1:9 mixing
Made of.And vacuum rectifier is to carry out rotation heating along sloping shaft during vacuum distillation.
Example IV：
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
Step 1：Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：0.5
Pure water is added, reaction kettle is added after being polished into homogenate with colloid mill；
Step 2：The alkaline buffer mixed by sodium carbonate and sodium bicarbonate is added, adds weigh 0.02% containing raw material shrimp later
The mixed protein enzyme solution of the trypsase of the alkali protease of wt, the papain of 0.04% wt and 0.07% wt, whole body
The pH value of system is 8.0~9.0, and stirring enzymolysis 1h at a temperature of 38~43 DEG C, obtains full shrimp enzymolysis liquid；
Step 3：Acetic acid is added and adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5, is added alcohol later, acetic acid and alcohol rub
You are than being 1：0.5, and it is being stirred continuously ground, the temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2 rapidly later
It~4 DEG C, repeats to heat up and cooling operates three times, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
Step 4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the vacuum degree control of vacuum distilling apparatus is 0.03~
0.05Mpa, temperature control at 50~60 DEG C, remove the moisture in full shrimp enzymolysis liquid, its water content is made to be down to 30%wt, to
Small oppossum shrimp to finished product digests shrimp slurry.
Herein, alkaline buffer is with volume ratio by 0.1mol/L sodium carbonate and 0.1mol/L sodium bicarbonates for 1:9 mixing
Made of.And vacuum rectifier is to carry out rotation heating along sloping shaft during vacuum distillation.
Embodiment five：
A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
Step 1：Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：2 add
Enter pure water, reaction kettle is added after being polished into homogenate with colloid mill；
Step 2：The alkaline buffer mixed by sodium carbonate and sodium bicarbonate is added, adds weigh 0.05% containing raw material shrimp later
The mixed protein enzyme solution of the trypsase of the alkali protease of wt, the papain of 0.02% wt and 0.04% wt, whole body
The pH value of system is 8.0~9.0, and stirring enzymolysis 2h at a temperature of 38~43 DEG C, obtains full shrimp enzymolysis liquid；
Step 3：Acetic acid is added and adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5, is added alcohol later, acetic acid and alcohol rub
You are than being 1：0.8, and it is being stirred continuously ground, the temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2 rapidly later
It~4 DEG C, repeats to heat up and cooling operates three times, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
Step 4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the vacuum degree control of vacuum distilling apparatus is 0.03~
0.05Mpa, temperature control at 50~60 DEG C, remove the moisture in full shrimp enzymolysis liquid, its water content is made to be down to 30%wt, to
Small oppossum shrimp to finished product digests shrimp slurry.
Herein, alkaline buffer is with volume ratio by 0.1mol/L sodium carbonate and 0.1mol/L sodium bicarbonates for 1:9 mixing
Made of.And vacuum rectifier is to carry out rotation heating along sloping shaft during vacuum distillation.
The small oppossum shrimp enzymolysis shrimp slurry of embodiment one to embodiment five is positioned in normal temperature environment, was then detected every 5 days
Its clump count, in addition, the method using complexometry detects free content of beary metal, shown in following Tables 1 and 2：
Table 1 increases the variation of clump count/cup with the time
| Number of days/d | Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five |
| 5 | 0 | 0 | 0 | 0 | 0 |
| 10 | 0 | 0 | 0 | 0 | 0 |
| 15 | 0 | 0 | 0 | 0 | 0 |
| 20 | 1 | 0 | 0 | 1 | 0 |
| 25 | 1 | 1 | 1 | 1 | 1 |
| 30 | 2 | 1 | 1 | 1 | 2 |
| 35 | 2 | 1 | 2 | 1 | 2 |
| 40 | 2 | 2 | 2 | 2 | 2 |
| 45 | 3 | 2 | 2 | 2 | 3 |
The free heavy metal inspection amount of table 2
| Detection project | Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five |
| Free heavy metal detected level ug/m3 | It is not detected | It is not detected | It is not detected | It is not detected | It is not detected |
It can be clearly seen that small oppossum shrimp enzymolysis shrimp slurry obtained by the present invention has good antibacterial bacteriostatic from upper Tables 1 and 2
Ability, thus it is with the longer preservation time.Secondly, internal free heavy metal ion does not have substantially, thus yet
It ensure that human body will not absorb heavy metal ion, be effectively protected health.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of not creative contribution after reading this specification, but as long as at this
It is all protected by Patent Law in the right of invention.
Claims (9)
1. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry, includes the following steps：
S1:Fresh small oppossum shrimp is taken, is cleaned, is added in meat grinder and is broken into shrimp and wastes, according to material water quality than 1：
0.5~3.5 is added pure water, and reaction kettle is added after being polished into homogenate with colloid mill；
S2：Be added containing raw material shrimp weigh the alkali protease of 0.02~0.05% wt, the papain of 0.01~0.04% wt and
The mixed protein enzyme solution of the trypsase of 0.04~0.09% wt, and 1~2h of stirring enzymolysis at a temperature of 38~43 DEG C, obtain
Full shrimp enzymolysis liquid；
S3：The temperature of reaction kettle is increased to 70~80 DEG C, is cooled to 2~4 DEG C rapidly later, repeats to heat up and cooling operates three
It is secondary, enzyme deactivation sterilizing is carried out to full shrimp enzymolysis liquid；
S4：Full shrimp enzymolysis liquid is transferred in vacuum distilling apparatus, the moisture in full shrimp enzymolysis liquid is removed, its water content is made to be down to
20%~30%wt, the small oppossum shrimp to obtain finished product digest shrimp slurry.
2. digesting the preparation method of shrimp slurry according to a kind of small oppossum shrimp shown in claim 1, it is characterised in that：It is mixed in addition in S2
Before hop protein enzyme solution, alkaline buffer need to be added, control the pH value in reaction kettle between 8.0~9.0.
3. digesting the preparation method of shrimp slurry according to a kind of small oppossum shrimp shown in claim 2, it is characterised in that：The alkaline buffer
Liquid is the mixed liquor of sodium carbonate and sodium bicarbonate.
4. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry according to claim 3, it is characterised in that：Reaction kettle is waited in S3
Before heating, acetic acid is first added, adjusts the pH value of full shrimp enzymolysis liquid to 6.5~7.5.
5. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry according to claim 4, it is characterised in that：Acetic acid to be added it
Afterwards, alcohol is added, and the molar ratio of acetic acid and alcohol is 1：0.5~0.8.
6. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry according to claim 1, it is characterised in that：In heating in S3
In the process, full shrimp enzymolysis liquid is constantly stirred using agitating paddle.
7. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry according to claim 1, it is characterised in that：Vacuum distilling apparatus
Vacuum degree control is 0.03~0.05Mpa, and temperature is controlled at 50~60 DEG C.
8. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry according to claim 7, it is characterised in that：Vacuum distilling apparatus exists
When vacuum distillation, rotated along sloping shaft.
9. a kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry according to claim 1, it is characterised in that：Reaction kettle exists in S2
In enzymolysis process, using nitrogen to the air in reaction kettle into line replacement.
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Address after: 317607 No.9 Jiusheng Road, bingang industrial city, Yuhuan City, Taizhou City, Zhejiang Province Applicant after: Zhejiang Yifeng marine biologicals Co., Ltd. Address before: 317607 Si Bian village, Sha Men town, Yuhuan County, Taizhou, Zhejiang Applicant before: Zhejiang Yifeng marine biologicals Co., Ltd. |
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Application publication date: 20181030 |