CN109222043A - A method of seasoning is made using shrimp and crab shells - Google Patents
A method of seasoning is made using shrimp and crab shells Download PDFInfo
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- CN109222043A CN109222043A CN201810978536.9A CN201810978536A CN109222043A CN 109222043 A CN109222043 A CN 109222043A CN 201810978536 A CN201810978536 A CN 201810978536A CN 109222043 A CN109222043 A CN 109222043A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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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
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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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
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
A method of condiment is made using shrimp and crab shells, the shrimp and crab shells are one of ocean shrimps, ocean crab class, Freshwater shrimps, fresh water crab or a variety of, remaining shell, shrimp pincers, shrimp leg, the crab claw, crab leg etc. after isolating the parts such as peeled shrimp, crab meat, crab cream.The following steps are included: the pretreatment of shrimp and crab shells includes Steam explosion treatment, impregnates defishying, vacuum drying treatment, crushing, enzymatic hydrolysis, allotment and Titian.Shrimp and crab shells zymolyte and reduced sugar are mixed progress Maillard reaction by the present invention can produce the food flavor flavouring with peat-reek.
Description
Technical field
The present invention relates to a kind of methods using shrimp and crab shells production seasoning, belong to food skilled worker's technical field.
Background technique
China lake is numerous, and sea area is vast, and shrimp, crab are resourceful.Typical economic shrimps include Macrobrachium rosenbergii, freshwater shrimp,
Procambius clarkii, Penaeus Vannmei, shrimp, Trachypenaeus Curvirostris and mantis shrimp etc.；Typical economic crab includes swimming crab and mud crab etc..
2015, China shrimp, crab production were 6,860,000 tons；2016, shrimp, crab production were 7,120,000 tons, in rising trend.
Shrimp, the cultivation of crab and fishing have apparent seasonality, in addition to fresh food, develop shrimp, crab secondary industry can effectively extend product storage
The hiding phase expands consumption area and promotes added value of product.Currently, the main converted products of China's shrimps be peeled shrimp, toast crevettes,
Butterfly shrimp and shrimp are sliding etc., mainly utilize shrimp part, while can generate the processing byproducts such as shrimp head, shrimp shell and internal organ.Crab class
Main converted products is canned crab meat and crab cream paste etc., and canned crab meat mainly utilizes body meat and chunk, and crab cream paste then mainly utilizes
Crab cream, crab cream and extruding meat mincing, can also generate the processing byproducts such as part crab meat and the internal organ of crab shell and adherency simultaneously.
In shrimp, crab process, about 30% ~ 40% processing byproduct (predominantly shrimp, crab shell) can be generated, cannot such as be added
Rationally to utilize, ecological environment can be caused centainly to pollute, while also will increase the burden of enterprise.Shrimp, crab shell contain there are many at
Point, variety classes, the shrimp of different sources, crab shell chemical composition there is some difference, but its main component is protein, ash
Point and chitin.In addition, shrimp, crab shell also contain a small amount of fat, free amino acid and astaxanthin etc..Therefore, it is necessary to design
A method of seasoning being made using shrimp and crab shells, to achieve the effect that waste utilization.
Summary of the invention
It is an object of that present invention to provide a kind of methods using shrimp and crab shells production seasoning.
To achieve the above object, present invention provide the technical scheme that it is a kind of using shrimp and crab shells production seasoning method,
Include the following steps:
Step 1: being placed in steam blasting equipment by after the cleaning of fresh shrimp and crab shells, carrying out Steam explosion treatment；
Step 2: the shrimp and crab shells after the Steam explosion treatment that the first step is obtained are with defishying liquid by the mass ratio of 1:4-5
Mixing impregnates 20-30min under the conditions of 60-80 DEG C；
The preparation method of the defishying liquid includes: by the ginger of 40-50 parts by weight, the shaddock ped of 20-25 parts by weight, 20-25
The illiciumverum of parts by weight and the spiceleaf of 10-15 parts by weight are mixed to get deodorant mixture, then deodorant mixture and water are pressed 1:15-20
Mass ratio mixing, be then placed into the stainless steel hot extraction element with steam condensate collection device, boiling extract 30-
60min；In extraction process, it is in material in ultrasonic environment, ultrasonic frequency 25-35KHz, power density 0.25-
0.45w/cm2；After the completion of extraction, extracting solution is passed through into the screen to filtrate, the filtrate collected is defishying liquid；
Step 3: then the shrimp and crab shells taking-up after the immersion deodorant that second step is obtained, draining are dried in vacuo, then will
Shrimp and crab shells after vacuum drying crush to obtain shrimp and crab shells powder；
Step 4: the ratio of shrimp and crab shells powder and water 1:10-50 in mass ratio are mixed, alkali protease is added, adjusts pH value
To pH7.0-8.0,3 ~ 5h is then digested under the conditions of 53 ~ 57 DEG C of temperature；Then add flavor protease again, adjust pH value to
PH7.0-8.0,1.5 ~ 2.5h is then digested under the conditions of 53 ~ 57 DEG C of temperature；After the completion of enzymatic hydrolysis, enzymolysis liquid is heated to boiling-like
State carries out enzyme deactivation；Enzymolysis solution after enzyme deactivation is cooled to room temperature, then is centrifuged 5-8min with 1500-3000r/min, collects supernatant；
Supernatant obtains shrimp and crab shells zymolyte by freeze-drying；
Step 5: by the shrimp and crab shells zymolyte of 15-20 parts by weight, the xylose of 15-20 parts by weight, 0.2-0.5 parts by weight half Guang
Propylhomoserin, the water of 60-70 parts by weight are uniformly mixed, are placed in a pressure vessel, control 118 ~ 122 DEG C of container internal temperature, place
Mixed material is taken out after reason 60-70min；Then the mixed material is concentrated in vacuo, makes mixed material moisture content 40-
42%, obtain paste seasoning；Paste seasoning is freeze-dried to moisture content 10-15%, arrives powdery tune using crushing
Taste substance.
Preferred technical solution are as follows: in the first step, the technological parameter of Steam explosion treatment are as follows: in the pressure of 1.5-1.7Mpa
Abrupt release pressure after dimension pressure 60-90s under power, and water and fresh shrimp and crab shells mass ratio are 1:5-6.
Preferred technical solution are as follows: the enzyme activity of the alkali protease is 200000U, and additive amount is shrimp and crab shells powder weight
0.2 ~ 0.4%；The enzyme activity of the flavor protease is 200000U, and additive amount is the 2 ~ 3% of shrimp and crab shells powder weight.
Preferred technical solution are as follows: the vacuum drying technological parameter are as follows: vacuum gauge pressure is -0.06~-0.08MPa,
Temperature is 50-60 DEG C, drying time 120-180min.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
Shrimp and crab shells zymolyte and reduced sugar are mixed progress Maillard reaction by the present invention can produce the food with peat-reek
Essence flavouring.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
Embodiment one: a method of seasoning is made using shrimp and crab shells
A method of condiment is made using shrimp and crab shells, and the shrimp and crab shells are ocean shrimps, ocean crab class, Freshwater shrimps, light
One of water crab class is a variety of, after isolating the parts such as peeled shrimp, crab meat, crab cream remaining shell, shrimp pincers, shrimp leg, the crab claw,
Crab leg etc..
A method of condiment is made using shrimp and crab shells, which is characterized in that is included the following steps.
(1) it pre-processes
The pretreatment of shrimp and crab shells includes Steam explosion treatment, impregnates defishying, vacuum drying treatment, crushing.
Steam explosion treatment.Fresh shrimp and crab shells are collected, after cleaning, are placed in food-grade steam blasting equipment, using water
Expect to carry out Steam explosion treatment than the parameter of 1:6, dimension pressure time 90s, steam pressure 1.7MPa.
Impregnate defishying.By the ginger of 50 parts by weight, the shaddock ped of 25 parts by weight, the illiciumverum of 25 parts by weight, 15 parts by weight
Spiceleaf mixing, then mix, be placed into steam condensate collection device with the food-grade purified water ratio of 1:20 in mass ratio
Stainless steel hot extraction element in, boiling extract 60min；In extraction process, it is in material in ultrasonic environment, ultrasonic wave frequency
Rate is 35KHz, power density 0.45w/cm2.；After the completion of extraction, extracting solution is passed through into 100 mesh net filtrations, collects filtrate.
By the ratio mixing of shrimp and crab shells and filtrate in 1:5 after Steam explosion treatment, 80 DEG C of temperature of holding, immersion 30min.
Vacuum drying treatment.Shrimp and crab shells after immersion deodorant are taken out, draining is then placed within vacuum gauge pressure -0.08MPa
In environment, temperature 60 C, dry 180min are kept.
It crushes.Shrimp and crab shells after vacuum drying are taken out, is placed in food-grade pulverizer and is crushed to 60 mesh, obtain shrimp and crab shells
Powder, it is spare.
(2) it digests
The ratio of shrimp and crab shells powder and food-grade purified water 1:50 in mass ratio are mixed, alkali protease is added, keeps solution
57 DEG C of pH8.0, temperature digest 4h；Then flavor protease is added again, keeps pH value of solution 8.0,57 DEG C of temperature, digests 2h；Enzymatic hydrolysis
After the completion, solution is brought rapidly up to boiling, keeps fluidized state 5min, enzyme deactivation.The alkali protease, enzyme activity are
200000U, additive amount are the 0.4% of shrimp shell meal weight.The flavor protease, enzyme activity 200000U, additive amount are shrimp
The 3% of shell powder weight.
Enzymolysis solution after enzyme deactivation is cooled to room temperature, and centrifuge is centrifuged 8min with revolving speed 3000r/min, collects supernatant；On
Clear liquid obtains shrimp and crab shells zymolyte by freeze-drying, spare.
(3) allotment and Titian
By the shrimp and crab shells zymolyte of 20 parts by weight, the xylose of 20 parts by weight, the cysteine of 0.5 parts by weight, 70 parts by weight food
Grade purified water is uniformly mixed, and is placed in food grade pressure vessels, controls 122 DEG C of container internal temperature, is handled 70min, is taken
Mixed material out, it is spare.
Mixed material is concentrated in vacuo to moisture content 42%, obtains paste seasoning；By paste seasoning be freeze-dried to
Powdery seasonings can be obtained by crushing in moisture content 15%.
The powdery seasonings, characteristic meet " national food safety standard-essence for food " (GB30616-
2014) requirements.
Embodiment two: a method of seasoning is made using shrimp and crab shells
A method of seasoning is made using shrimp and crab shells, including the following steps:
Step 1: being placed in steam blasting equipment by after the cleaning of fresh shrimp and crab shells, carrying out Steam explosion treatment；
Step 2: the shrimp and crab shells after the Steam explosion treatment that the first step is obtained are with defishying liquid by the mass ratio of 1:4.5
Mixing impregnates 25min under the conditions of 70 DEG C；
The preparation method of the defishying liquid include: by the ginger of 45 parts by weight, the shaddock ped of 22 parts by weight, 23 parts by weight eight
The spiceleaf of angle and 12 parts by weight is mixed to get deodorant mixture, then deodorant mixture is mixed with water by the mass ratio of 1:17,
Then it is placed into the stainless steel hot extraction element with steam condensate collection device, 45min is extracted in boiling；In extraction process,
It is in material in ultrasonic environment, ultrasonic frequency 30KHz, power density 0.35w/cm2；After the completion of extraction, it will mention
Take liquid by the screen to filtrate, the filtrate collected is defishying liquid；
Step 3: then the shrimp and crab shells taking-up after the immersion deodorant that second step is obtained, draining are dried in vacuo, then will
Shrimp and crab shells after vacuum drying crush to obtain shrimp and crab shells powder；
Step 4: the ratio of shrimp and crab shells powder and water 1:30 in mass ratio is mixed, add alkali protease, adjust pH value to
Then pH7.5 digests 4h under the conditions of 55 DEG C of temperature；Then add flavor protease again, adjust pH value to pH7.5, then
2h is digested under the conditions of 55 DEG C of temperature；After the completion of enzymatic hydrolysis, enzymolysis liquid is heated to fluidized state and carries out enzyme deactivation；Enzymatic hydrolysis after enzyme deactivation
Liquid is cooled to room temperature, then is centrifuged 6.5min with 2250r/min, collects supernatant；Supernatant obtains shrimp and crab shells by freeze-drying
Zymolyte；
Step 5: by the shrimp and crab shells zymolyte of 18 parts by weight, the xylose of 17 parts by weight, the cysteine of 0.35 parts by weight, 65 weights
The water for measuring part is uniformly mixed, and is placed in a pressure vessel, controls 120 DEG C of container internal temperature, takes out mixing after handling 65min
Material；Then the mixed material is concentrated in vacuo, makes mixed material moisture content 41%, obtain paste seasoning；By cream
Shape seasoning is freeze-dried to moisture content 12%, arrives powdery seasonings using crushing.
Preferred embodiment are as follows: in the first step, the technological parameter of Steam explosion treatment are as follows: under the pressure of 1.6Mpa
Abrupt release pressure after dimension pressure 75s, and water and fresh shrimp and crab shells mass ratio are 1:5.5.
Preferred embodiment are as follows: the enzyme activity of the alkali protease is 200000U, and additive amount is shrimp and crab shells powder weight
0.3%；The enzyme activity of the flavor protease is 200000U, and additive amount is the 2.5% of shrimp and crab shells powder weight.
Preferred embodiment are as follows: the vacuum drying technological parameter are as follows: vacuum gauge pressure is -0.07MPa, temperature 55
DEG C, drying time 150min.
Embodiment three: a method of seasoning is made using shrimp and crab shells
A method of seasoning is made using shrimp and crab shells, including the following steps:
Step 1: being placed in steam blasting equipment by after the cleaning of fresh shrimp and crab shells, carrying out Steam explosion treatment；
Step 2: the shrimp and crab shells after Steam explosion treatment that the first step obtains are mixed with defishying liquid by the mass ratio of 1:4
It closes, under the conditions of 60 DEG C, impregnates 20min；
The preparation method of the defishying liquid include: by the ginger of 40 parts by weight, the shaddock ped of 20 parts by weight, 20 parts by weight eight
The spiceleaf of angle and 10 parts by weight is mixed to get deodorant mixture, then deodorant mixture is mixed with water by the mass ratio of 1:15,
Then it is placed into the stainless steel hot extraction element with steam condensate collection device, 30min is extracted in boiling；In extraction process,
It is in material in ultrasonic environment, ultrasonic frequency 25KHz, power density 0.25w/cm2；After the completion of extraction, it will mention
Take liquid by the screen to filtrate, the filtrate collected is defishying liquid；
Step 3: then the shrimp and crab shells taking-up after the immersion deodorant that second step is obtained, draining are dried in vacuo, then will
Shrimp and crab shells after vacuum drying crush to obtain shrimp and crab shells powder；
Step 4: the ratio of shrimp and crab shells powder and water 1:10 in mass ratio is mixed, add alkali protease, adjust pH value to
Then pH7.0 digests 3h under the conditions of 53 DEG C of temperature；Then add flavor protease again, adjust pH value to pH7.0, then
1.5h is digested under the conditions of 53 DEG C of temperature；After the completion of enzymatic hydrolysis, enzymolysis liquid is heated to fluidized state and carries out enzyme deactivation；Enzyme after enzyme deactivation
Solution liquid is cooled to room temperature, then is centrifuged 5min with 1500r/min, collects supernatant；Supernatant obtains shrimp and crab shells by freeze-drying
Zymolyte；
Step 5: by the shrimp and crab shells zymolyte of 15 parts by weight, the xylose of 15 parts by weight, the cysteine of 0.2 parts by weight, 60 weight
The water of part is uniformly mixed, and is placed in a pressure vessel, controls 118 DEG C of container internal temperature, takes out mixture after handling 60min
Material；Then the mixed material is concentrated in vacuo, makes mixed material moisture content 40%, obtain paste seasoning；By paste
Seasoning is freeze-dried to moisture content 10%, arrives powdery seasonings using crushing.
Preferred embodiment are as follows: in the first step, the technological parameter of Steam explosion treatment are as follows: under the pressure of 1.5Mpa
Abrupt release pressure after dimension pressure 60s, and water and fresh shrimp and crab shells mass ratio are 1:5.
Preferred embodiment are as follows: the enzyme activity of the alkali protease is 200000U, and additive amount is shrimp and crab shells powder weight
0.2%；The enzyme activity of the flavor protease is 200000U, and additive amount is the 2% of shrimp and crab shells powder weight.
Preferred embodiment are as follows: the vacuum drying technological parameter are as follows: vacuum gauge pressure is -0.06MPa, temperature 50
DEG C, drying time 120min.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (4)
1. a kind of method using shrimp and crab shells production seasoning, it is characterised in that: include the following steps:
Step 1: being placed in steam blasting equipment by after the cleaning of fresh shrimp and crab shells, carrying out Steam explosion treatment；
Step 2: the shrimp and crab shells after the Steam explosion treatment that the first step is obtained are with defishying liquid by the mass ratio of 1:4-5
Mixing impregnates 20-30min under the conditions of 60-80 DEG C；
The preparation method of the defishying liquid includes: by the ginger of 40-50 parts by weight, the shaddock ped of 20-25 parts by weight, 20-25
The illiciumverum of parts by weight and the spiceleaf of 10-15 parts by weight are mixed to get deodorant mixture, then deodorant mixture and water are pressed 1:15-20
Mass ratio mixing, be then placed into the stainless steel hot extraction element with steam condensate collection device, boiling extract 30-
60min；In extraction process, it is in material in ultrasonic environment, ultrasonic frequency 25-35KHz, power density 0.25-
0.45w/cm2；After the completion of extraction, extracting solution is passed through into the screen to filtrate, the filtrate collected is defishying liquid；
Step 3: then the shrimp and crab shells taking-up after the immersion deodorant that second step is obtained, draining are dried in vacuo, then will
Shrimp and crab shells after vacuum drying crush to obtain shrimp and crab shells powder；
Step 4: the ratio of shrimp and crab shells powder and water 1:10-50 in mass ratio are mixed, alkali protease is added, adjusts pH value
To pH7.0-8.0,3 ~ 5h is then digested under the conditions of 53 ~ 57 DEG C of temperature；Then add flavor protease again, adjust pH value to
PH7.0-8.0,1.5 ~ 2.5h is then digested under the conditions of 53 ~ 57 DEG C of temperature；After the completion of enzymatic hydrolysis, enzymolysis liquid is heated to boiling-like
State carries out enzyme deactivation；Enzymolysis solution after enzyme deactivation is cooled to room temperature, then is centrifuged 5-8min with 1500-3000r/min, collects supernatant；
Supernatant obtains shrimp and crab shells zymolyte by freeze-drying；
Step 5: by the shrimp and crab shells zymolyte of 15-20 parts by weight, the xylose of 15-20 parts by weight, 0.2-0.5 parts by weight half Guang
Propylhomoserin, the water of 60-70 parts by weight are uniformly mixed, are placed in a pressure vessel, control 118 ~ 122 DEG C of container internal temperature, place
Mixed material is taken out after reason 60-70min；Then the mixed material is concentrated in vacuo, makes mixed material moisture content 40-
42%, obtain paste seasoning；Paste seasoning is freeze-dried to moisture content 10-15%, arrives powdery tune using crushing
Taste substance.
2. the method according to claim 1 using shrimp and crab shells production seasoning, it is characterised in that: in the first step, steam
The technological parameter of vapour explosion treatment are as follows: the abrupt release pressure after dimension pressure 60-90s under the pressure of 1.5-1.7Mpa, and water and new
Fresh shrimp and crab shells mass ratio is 1:5-6.
3. the method according to claim 1 using shrimp and crab shells production seasoning, it is characterised in that: the alkali protease
Enzyme activity be 200000U, additive amount be shrimp and crab shells powder weight 0.2 ~ 0.4%；The enzyme activity of the flavor protease is
200000U, additive amount are the 2 ~ 3% of shrimp and crab shells powder weight.
4. the method according to claim 1 using shrimp and crab shells production seasoning, it is characterised in that: described vacuum drying
Technological parameter are as follows: vacuum gauge pressure is -0.06~-0.08MPa, and temperature is 50-60 DEG C, drying time 120-180min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110547410A (en) * | 2019-09-24 | 2019-12-10 | 安徽舒香食品有限公司 | Preparation method of sauce braised meat product modulated by Maillard flavor peptide |
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