CN111067079A

CN111067079A - Method for preparing seasoning by using shrimp head shell waste

Info

Publication number: CN111067079A
Application number: CN201911383730.3A
Authority: CN
Inventors: 段杉; 舒亦雄
Original assignee: South China Agricultural University
Current assignee: South China Agricultural University
Priority date: 2019-12-28
Filing date: 2019-12-28
Publication date: 2020-04-28

Abstract

The invention discloses a method for preparing a seasoning by using shrimp head shell wastes, which comprises the following steps: (1) drying and crushing the shrimp heads/shrimp shells, and uniformly mixing; (2) adding flour and water into the crushed shrimp shells/heads, stirring uniformly and standing; (3) stewing the yeast material after standing at high pressure, taking out, cooling to room temperature, and inoculating aspergillus oryzae; (4) preparing saline water, immersing the finished koji into the saline water for fermentation to prepare a fermentation product; (6) inoculating halophilic tetragenococcus into the fermentation product, and continuously stirring in the fermentation process; (7) after the fermentation is finished, the fermentation liquor is separated from the residue, and the fermentation liquor is sterilized to obtain the shrimp head and shrimp shell seasoning. The invention decomposes the protein in the shrimp by-product waste by using the enzyme system generated by aspergillus oryzae koji making, does not need to add protease, reduces the cost and improves the utilization of the shrimp by-product waste raw material; the screened halophilic tetragenococcus in the shrimp paste can improve the flavor quality of the product. The obtained flavoring agent has multiple nutritional ingredients, good flavor, rich nutrition, and outstanding sauce flavor and delicate flavor.

Description

Method for preparing seasoning by using shrimp head shell waste

Technical Field

The invention belongs to the field of aquatic product waste processing, and particularly relates to a preparation method of a shrimp head and shrimp shell seasoning.

Background

China is the world with the largest prawn yield and the largest consumption, and the prawn culture in China mainly takes the penaeus vannamei boone as the main material and mainly exports the peeled shrimps to the outside. After the shrimp meat is processed, a large amount of shrimp shells, shrimp heads and other wastes are generated, and account for 30 to 40 percent of the whole shrimp. The shrimp head shell waste is rich in nutritional ingredients such as protein, astaxanthin, fatty acid and various amino acids, and simultaneously contains macroelements such as calcium, potassium, sodium, magnesium and the like and 7 trace elements such as iron, zinc, copper, manganese, selenium, cobalt and nickel which are necessary for human bodies, and is a valuable biomass resource. At present, the waste of the head shell of the prawns in China is not effectively utilized, most of the waste is discarded, so that not only is serious resource waste caused, but also the environment is polluted. Therefore, how to scientifically develop and utilize the shrimp head waste resources and improve the economic value of the shrimp head waste resources has important significance.

The utilization of the waste of the head shell of the prawns at the present stage mainly comprises four aspects: firstly, the chitin is used for extraction; secondly, the astaxanthin is extracted; thirdly, the feed is used for producing feed; fourthly, the development of the seasoning. The extraction of chitin, the extraction of astaxanthin, the processing of feed and other related researches are more, for example, the extraction of chitin in the subsidiary waste of prawns of the invention such as the publication numbers CN102119759B, CN101869170A, CN103589507A and the like provides a mature method; the invention of publication No. CN108863881A proposes a method for extracting astaxanthin from shrimp shells and crab shells; the inventions of publication Nos. CN102823719B and CN104996784A propose a method for producing a feed by using shrimp by-products. The research on seasonings developed by using the shrimp auxiliary waste is less, and the invention of the publication No. CN1201614 grinds the shrimp auxiliary waste into powder and adds substances such as starch, vegetable powder and the like to prepare seasoning powder; the invention of publication No. CN107495295A is to grind the shrimp heads into powder and add the powder into the soy sauce koji to make the shrimp head soy sauce; the invention of the publication No. CN101933596B proposes that the shrimp heads are fermented by lactobacillus plantarum and streptococcus thermophilus, and the fermented liquid obtained by fermentation can be used as an auxiliary material of a seasoning; in the invention disclosed above, the shrimp auxiliary waste almost serves as auxiliary raw material, and is rarely used as main raw material for making seasonings, which is mainly that the protein of shrimp by-products is difficult to utilize, thus only can be used as auxiliary material. The seasoning is developed by taking the shrimp side waste as a main raw material, wherein the protein in the shrimp side waste is hydrolyzed mainly by utilizing self endogenous protease or exogenous protease, but the hydrolysate obtained by the protease hydrolysis method has obvious bitter and astringent taste and fishy smell, and the flavor of the product is poor. At present, the seasoning is developed by taking the shrimp auxiliary waste as the main raw material, and the protein in the seasoning is rarely fully utilized.

Therefore, the research of developing the seasoning by using the shrimp auxiliary waste has some defects in the prior art, and the invention aims to improve the method for developing the seasoning by using the shrimp auxiliary waste aiming at the defects in the prior art.

Disclosure of Invention

The invention aims at the defects in the prior art and provides a method for preparing a seasoning by using shrimp head shell wastes, and the obtained seasoning has good flavor, rich nutrition and outstanding sauce flavor and delicate flavor.

The method comprises the following steps:

(1) drying and crushing the shrimp heads/shrimp shells, and uniformly mixing;

(2) adding flour and water into the crushed shrimp heads/shells, uniformly stirring and standing;

(3) stewing the yeast material after standing at high pressure, taking out, cooling to room temperature, and inoculating aspergillus oryzae;

(4) preserving heat and making yeast to obtain finished yeast;

(5) preparing saline water, and soaking the finished koji into the saline water for fermentation to obtain a fermentation product;

(6) inoculating halophilic tetragenococcus into the fermentation product, and continuously stirring in the fermentation process;

(7) after the fermentation is finished, the fermentation liquor is separated from the residue, and the fermentation liquor is sterilized to obtain the shrimp head and shrimp shell seasoning.

In the step (1), the head/shell of the shrimp is of Penaeus vannamei Boone variety, and other varieties can be adopted.

In the step (1), the shrimp heads/shrimp shells can be made of fresh or frozen raw materials, but need to be dried. The raw materials can be pure shrimp heads or pure shrimp shells, and can also be mixed for use.

In the step (1), the shrimp heads/the shrimp shells need to be properly crushed, the diameter of the crushed shrimp heads/the crushed shrimp shells is 0.5-2 cm, and the diameter of the crushed shrimp heads/the crushed shrimp shells is preferably 1.5 cm.

In the step (2), the addition amount of the flour accounts for 20-100%, preferably 30-50% of the mass of the shrimp heads/shrimp shells.

In the step (2), the water addition amount accounts for 60-120% of the total mass of the raw materials (the total mass of the shrimp heads/the shrimp shells and the flour), preferably 60-80%.

In the step (2), the shrimp heads/shrimp shells, the flour and the water need to be uniformly stirred, so that the raw materials are fully and uniformly mixed.

In the step (3), the material steaming temperature of the raw materials is 100-121 ℃, and the material steaming time is 5-25 min. However, when the steaming temperature is high, the steaming time should be reduced appropriately, for example, if the steaming temperature is 121 ℃, the steaming time is preferably 5 to 10min, and if the steaming temperature is 100 ℃, the steaming time is preferably 15 to 20 min.

In the step (3), after the material steaming, taking out the yeast material (raw material), cooling to 30-35 ℃, and then inoculating aspergillus oryzae. Aspergillus oryzae can be Aspergillus oryzae koji or soy sauce koji, and the inoculation amount is 0.5-2% of the raw material, preferably 1%.

In the step (4), in the starter propagation process, the temperature for heat preservation is not more than 37 ℃, preferably 30-32 ℃, and the moisture is kept and is above 90%. In the process of making the yeast, the ventilation is kept, and the yeast is turned over for 12h and 19h respectively. The whole starter propagation process is about 36-52 hours, preferably 46 hours.

In the step (5), 3000-3500 g of saline water is added into 1kg of koji, and the concentration of the saline water is 20-25%. Stirring is carried out periodically.

In the step (6), the fermentation product obtained in the step (5) is added with the tetragenococcus halophilus, and the strain is selected from shrimp paste produced in different Zhanjiang areas.

In the step (6), the halophilic tetragenococcus is added to the fermentation product immediately after the fermentation product is immersed in saline, or is added after the fermentation product is fermented at 30-35 ℃ for a period of time, for example, the halophilic tetragenococcus is added to the fermentation product after the fermentation product is fermented at 30-35 ℃ for 15 days, wherein the inoculation amount of the halophilic tetragenococcus is 1-3% of the mass of the koji, preferably 2%.

In the step (6), the finished koji is soaked in saline water, then can be fermented under the heat preservation of 30-35 ℃, the fermentation liquid and the residue in the obtained fermentation product are separated after about 10-15 days, and the fermentation liquid is inoculated with the halophilic tetragenococcus after high-temperature sterilization for pure fermentation. The sterilization temperature of the fermentation liquor is preferably 100 ℃, the sterilization time is preferably 15-20 min, and the inoculation amount of the tetrahydophilic streptococcus is 1-3% of the volume of the fermentation liquor, preferably 1%.

In the step (7), the fermentation liquid and the fermentation residue may be separated by any industrial filtration or centrifugation method.

In the step (7), the fermentation liquid can be sterilized by any liquid food sterilization method, such as pasteurization and the like.

Compared with the prior art, the invention has the following beneficial effects:

the invention adopts the shrimp auxiliary waste as the main raw material to prepare the seasoning, realizes the utilization of the shrimp auxiliary waste, changes waste into valuable, reduces the cost and avoids environmental pollution.

The invention adopts aspergillus oryzae to prepare the starter, can fully hydrolyze the protein of the shrimp auxiliary waste by using rich enzyme system generated by the growth and the propagation of the aspergillus oryzae, does not need to add protease, reduces the cost, improves the utilization rate of the shrimp auxiliary waste raw material, and enhances the flavor of the seasoning.

The invention adopts halophilic tetracoccus from the shrimp paste to ferment the shrimp heads/shrimp shells, the halophilic tetracoccus is a main microorganism in the shrimp paste fermentation process, the flavor of the shrimp paste forms important contribution, and the halophilic tetracoccus is added into the shrimp head/shrimp shell fermentation product, so that the flavor quality of the product can be improved. Meanwhile, the obtained seasoning has multiple nutritional ingredients, and is beneficial to regulating the balanced intake of nutritional elements and the health of human bodies.

Detailed Description

The present invention is further explained with reference to the following specific examples, which are not intended to limit the present invention in any way.

Example 1

(1) Drying the heads of the penaeus vannamei boone, crushing to about 1.5cm, and uniformly mixing;

(2) taking 300g of shrimp heads, adding 120g of flour (40% of the mass of the shrimp heads) and 336g of distilled water (80% of the total mass of the shrimp heads and the flour), uniformly stirring, and standing for 1 h;

(3) stewing the yeast material in a high-temperature high-pressure sterilization pot at 100 ℃ for 20min after standing, taking out, cooling to room temperature, inoculating aspergillus oryzae, wherein the addition amount of the aspergillus oryzae is 4.2g (1 percent of the total mass of the shrimp heads and the flour);

(4) and (3) placing the inoculated koji material in a constant-temperature constant-humidity incubator with the temperature of 30 ℃ and the humidity of 90% for culturing for 46h, carrying out primary koji turning for 12h, carrying out secondary koji turning for 19h, and preparing finished koji with the mass of about 450 g.

(5) Preparing 23% saline water, adding 1350ml saline water according to 3 times volume of the finished koji, and fermenting at 30 deg.C to obtain fermentation product.

(6) After the finished koji is immersed in saline water for 10 days, 9ml of a tetragenococcus halophilus bacterial liquid is added according to 2 percent of the mass of the finished koji, and the fermentation is continued at the temperature of 30 ℃ with continuous stirring in the fermentation process.

(7) After the fermentation is finished, filtering and separating fermentation liquor and fermentation residues; and sterilizing the fermentation liquor to obtain the fermentation liquor, wherein the fermentation liquor is the shrimp head seasoning obtained in the embodiment.

Example 2

(1) Taking the heads of the penaeus vannamei boone and the heads of the penaeus vannamei boone according to the ratio of heads: uniformly mixing the shrimp shells in a ratio of 2:1, and crushing to about 2cm after uniformly mixing;

(2) taking 200g of the mixture of the shrimp heads and the shrimp shells, adding 60g of flour (30 percent of the mass of the shrimp heads) and 156g of distilled water (60 percent of the total mass of the shrimp heads and the flour), uniformly stirring, and standing for 50 min;

(3) stewing the yeast material in a high-temperature high-pressure sterilization pot at 100 ℃ for 25min after standing, taking out, cooling to room temperature, inoculating aspergillus oryzae, wherein the addition amount of the aspergillus oryzae is 3.9g (1.5 percent of the total mass of the shrimp heads and the flour);

(4) and (3) placing the inoculated koji material in a constant-temperature constant-humidity incubator with the temperature of 32 ℃ and the humidity of 90% for culturing for 40h, carrying out primary koji turning for 12h, carrying out secondary koji turning for 19h, and preparing finished koji with the mass of 390 g.

(5) Preparing 24% saline water, adding 1170ml of saline water according to 3 times volume of the finished koji, and fermenting at 35 ℃ to obtain a fermentation product.

(6) After the finished koji is immersed in saline water for 7 days, 5.85ml of a tetragenococcus halophilus bacterial liquid is added according to 1.5 percent of the mass of the finished koji, and the mixture is fermented at the temperature of 30 ℃ with continuous stirring in the fermentation process.

(7) After the fermentation is finished, filtering and separating fermentation liquor and fermentation residues; and sterilizing the fermentation liquor to obtain the fermentation liquor, wherein the fermentation liquor is the shrimp head and shrimp shell seasoning obtained in the embodiment.

Example 3

(1) Drying shrimp shell of Penaeus vannamei Boone, pulverizing to about 2cm, and mixing;

(2) taking 300g of shrimp shell, adding 120g of flour (40% of the mass of the shrimp heads) and 336g of distilled water (80% of the total mass of the shrimp heads and the flour), uniformly stirring, and standing for 1 h;

(3) stewing the yeast material in a high-temperature high-pressure sterilization pot at 100 ℃ for 20min after standing, taking out, cooling to room temperature, inoculating aspergillus oryzae, wherein the addition amount of the aspergillus oryzae is 6.3g (1.5 percent of the total mass of the shrimp heads and the flour);

(4) and (3) placing the inoculated koji material in a constant-temperature constant-humidity incubator with the temperature of 30 ℃ and the humidity of 95% for culturing for 46h, carrying out primary koji turning for 11h, and carrying out secondary koji turning for 18h to obtain finished koji, wherein the mass of the finished koji is about 600 g.

(5) 20% saline is prepared, and 1800ml of saline is added according to the volume of 3 times of the mass of the finished koji.

(6) After the finished koji is immersed in saline water, 11.7ml of a tetragenococcus halophilus bacterial liquid is added according to 1.5 percent of the mass of the finished koji, and the mixture is fermented at the temperature of 30 ℃ with continuous stirring in the fermentation process.

(7) After the fermentation is finished, filtering and separating fermentation liquor and fermentation residues; and sterilizing the fermentation liquor to obtain the fermentation liquor, wherein the fermentation liquor is the shrimp shell seasoning obtained in the embodiment.

Example 4

(1) Drying the heads of the penaeus vannamei boone, crushing to about 1cm, and uniformly mixing;

(2) taking 400g of shrimp shell, adding 120g of flour (30 percent of the mass of the shrimp heads) and 364g of distilled water (70 percent of the total mass of the shrimp heads and the flour), uniformly stirring, and standing for 1 h;

(3) stewing the yeast material in a high-temperature high-pressure sterilization pot at 100 ℃ for 20min after standing, taking out, cooling to room temperature, inoculating aspergillus oryzae, wherein the addition amount of the aspergillus oryzae is 7.8g (1.5 percent of the total mass of the shrimp heads and the flour);

(4) and (3) placing the inoculated koji material in a constant-temperature constant-humidity incubator with the temperature of 30 ℃ and the humidity of 95% for culturing for 46h, carrying out primary koji turning for 12h, carrying out secondary koji turning for 19h, and preparing finished koji, wherein the mass of the finished koji is about 780 g.

(5) Preparing 20% saline water, adding 2340ml of saline water according to 3 times of the mass of the finished koji, and fermenting at 40 ℃ under the condition of heat preservation to obtain a fermentation product.

(6) Soaking the finished koji in saline water, fermenting for 15 days, filtering to separate fermentation liquor and fermentation residues, steaming and boiling the fermentation liquor in an autoclave at 100 ℃ for 15min, cooling the fermentation liquor to room temperature, adding 6.3ml of a halophilic tetragenococcus bacterial liquid according to 1.5% of the mass of the finished koji, fermenting at the temperature of 30 ℃, and continuously stirring in the fermentation process.

The shrimp shell starter propagation in the embodiments 1-4 is tested, the physicochemical indexes are shown in Table 1, the determination of neutral protease activity and glucoamylase activity adopts QB/T1803-1993 standard, the determination of spore number adopts SBT10315-1999 standard, the determination of water content adopts GB5009.3-2016 standard, and the sensory quality of finished starter is evaluated by GB 8953-2018 standard.

The physicochemical indexes of the prepared shrimp head seasoning are shown in Table 2, and histamine is not detected in the fermented shrimp shell protein hydrolysate.

TABLE 1 physical and chemical indexes of starter propagation from shrimp shell

Physicochemical indexes of the shrimp head seasonings prepared in examples 1 to 4 are shown in Table 2, the amino acid nitrogen, total acid, TVBN and salt are measured according to the GB/T5009.39-2003 standard, the total number of colonies is measured according to the GB/T4789.22-2003 standard, and the sensory evaluation is evaluated according to the GB/T5009.39-2003 standard.

The physicochemical indexes of the prepared shrimp head seasoning are shown in Table 2.

TABLE 2 physicochemical indices of shrimp head seasoning

In addition, Escherichia coli, salmonella and pathogenic bacteria are not detected by the GB/T4789.22-2003 measuring method; histamine was not detected by the GB5009.208-2016-kw assay.

Claims

1. A method for preparing shrimp head and shrimp shell flavoring agent comprises (1) oven drying shrimp head/shrimp shell, pulverizing, and mixing; (2) adding flour and water into the crushed shrimp shells/heads, stirring uniformly and standing; (3) stewing the yeast material after standing at high pressure, taking out, cooling to room temperature, and inoculating aspergillus oryzae; (4) preparing saline water, immersing the finished koji into the saline water for fermentation to prepare a fermentation product, and adding 2500-3500 g of the saline water into 1kg of the finished koji, wherein the concentration of the saline water is 20-25%; (6) inoculating halophilic tetragenococcus into the fermentation product, and continuously stirring in the fermentation process; (7) after the fermentation is finished, the fermentation liquor is separated from the residue, and the fermentation liquor is sterilized to obtain the shrimp head and shrimp shell seasoning.

2. The method for producing a seasoning by using shrimp heads and shells as claimed in claim 1, wherein in the step (1), the shrimp heads/shells are of the Penaeus vannamei variety or other Penaeus vannamei varieties, are frozen or fresh and are dried, the diameters of the crushed shrimp heads/shells are 0.5-2 cm, and the shrimp heads and the shrimp shells are mixed according to any weight ratio.

3. The method for producing a seasoning by using shrimp heads and shrimp shells as claimed in claim 1, wherein in the step (2), the amount of the flour is 20-100% of the mass of the shrimp heads/shrimp shells, the amount of the water is 60-120% of the total mass of the raw materials, and the total mass of the raw materials is the sum of the mass of the shrimp heads/shrimp shells and the mass of the flour.

4. The method for producing a seasoning by using shrimp heads and shrimp shells as claimed in claim 1, wherein the diameter of the crushed shrimp heads/shrimp shells is about 1.5cm, the weight ratio of the shrimp heads to the shrimp shells is 2:1, the addition amount of the flour accounts for 30-50% of the mass of the shrimp heads/shrimp shells, and the addition amount of the water accounts for 60-80% of the total mass of the raw materials.

5. The method for producing a seasoning by using shrimp head shell wastes according to claim 1, wherein in the step (3), the material steaming temperature is 100-121 ℃, the material steaming time is 5-25 min, the koji (raw material) is taken out and cooled to 30-35 ℃, and then aspergillus oryzae is inoculated, wherein aspergillus oryzae adopts aspergillus oryzae koji or soy sauce koji, and the inoculation amount is 0.5-2% of the raw material.

6. The method for producing a seasoning using shrimp head shell waste according to claim 1, wherein in the step (3), the steaming condition of the raw material is 100 ℃, the steaming time is 20min, and the inoculation amount of aspergillus oryzae is 1% of the raw material.

7. The method for making the seasoning by using the shrimp head shell wastes according to claim 1, wherein in the step (4), the temperature is kept to be not more than 37 ℃ and the humidity is above 90% in the starter propagation process, ventilation is kept in the starter propagation process, the starter propagation is carried out for 12 hours and 19 hours respectively, and the whole starter propagation process is carried out for 36-52 hours.

8. The method for making the seasoning by using the shrimp head shell wastes according to claim 1, wherein in the step (4), the temperature is kept at 30-32 ℃ in the starter propagation process, and the whole starter propagation process is carried out for 46 hours.

9. The method for producing a seasoning using shrimp head shell waste according to claim 1, wherein in the step (6), the addition of the Tetragenococcus halophilus to the fermentation product is performed immediately after the fermentation product is immersed in the salt water, and the inoculation amount of the Tetragenococcus halophilus is 1 to 3% of the mass of the koji.

10. The method for producing a seasoning by using shrimp head shell wastes according to claim 1, wherein after the finished koji is immersed in saline water, the fermentation is carried out at a temperature of 30-40 ℃, after 10-15 days, the fermentation broth and the residue in the obtained fermentation product are separated, the fermentation broth is sterilized at a high temperature and then inoculated with the halophilic tetracoccus tetragonorrhoeae for pure fermentation, the sterilization temperature of the fermentation broth is 100 ℃, the sterilization time is 15-20 min, and the inoculation amount of the halophilic tetragonococcus is 1-3% of the volume of the fermentation broth.