CN102038172A - Fresh shrimp nutrition seasoning and preparation method thereof - Google Patents

Abstract

The invention relates to a nutrition seasoning, in particular to a fresh shrimp nutrition seasoning and a preparation method thereof. The seasoning comprises 5.5 to 26.7 parts by weight of shrimp zymolyte powder, 40 to 50 parts by weight of sodium glutamate, 15 to 20 parts by weight of table salt, 1.5 to 3 parts by weight of I+G, 8 to 10 parts by weight of dextrin, 8 to 10 parts by weight of starch, 0.5 to 1 parts by weight of spring onion powder and 0.3 to 0.5 parts by weight of ginger oil. The nutrition seasoning is mainly used for increasing the nutrition components of the seasoning so that the seasoning becomes one nutrition source of food and the wish that all people can eat shrimps can come true.

Description

Extra large shrimp nutritional flavouring agent of a kind of aquatic foods and preparation method thereof

Technical field

The present invention relates to nutritional flavouring agent, the extra large shrimp processing of specifically a kind of aquatic foods nutritional flavouring agent and preparation method thereof can satisfy modern society's living needs.

Background technology

Existing market is used flavouring, and two big series products are arranged, and the one, monosodium glutamate is the chicken bouillon kind product again.Its main component all is based on sodium glutamate, and is main purpose with the seasoning.Glutamate production is edible the history in more than 100 year, makes the life better to people, improves the taste of dish and goes to good effect.But along with improving constantly of people's living standard, people are also more and more higher to the requirement of flavouring, can be in seasoning Ensure Liquid more, have more the characteristic taste.The traditional Chinese medical science thinks that seawater shrimps wet, sweet-salty warm in nature is gone into kidney, the spleen channel; Shrimp has tonifying kidney and strengthening yang, and logical breast is antitoxin, the controlling nocturnal emission with astringent drugs that nourishes blood, dissolving blood stasis and detoxication, beneficial gas are grown sun, the effect such as reduce phlegm of removing obstruction in channels to relieve pain, whet the appetite; Be suitable for that impotence due to deficiency of the kidney, seminal emission premature ejaculation, alactation, arthralgia and myalgia, tetany, whole body are scratched where it itches, patients such as skin ulcer, in poor health and neurasthenia.

Make flavouring with extra large shrimp, the past is that shrimp paste is made in fermentation, proposes shrimp sauce in shrimp paste, does not have other method again.A lot of hinterland, owing to transported, the influence of factors such as insulation is eaten less than fresh marine product.Add incompatibility, usually the phenomenon of poisoning by food can occur marine product.Want to eat overseas delicious flavor, worry safety again, become a lot of people's worry.In the extra large in the past in addition shrimp roughing,, do extra large shrimp flavouring although extra large shrimp can be broken into very thin powder, but there is a problem can't solve always, be exactly the fine sand that contains 1-3% in the shrimp med, wash with water, technology such as precipitation, centrifugation all can't solve, so can the eater very few.

Summary of the invention

The object of the present invention is to provide extra large shrimp nutritional flavouring agent of a kind of aquatic foods and preparation method thereof, the present invention mainly is in order to increase the nutrition of flavouring, allows flavouring become a nutrient source in the food, and the hope that can also allow everyone eat extra large shrimp becomes a reality.

For achieving the above object, specific practice of the present invention is: fresh extra large shrimp (economic class such as the colored shrimp of Huanghai Sea special product, red shrimp, plate shrimp, gammarid sea shrimp) is cooked pre-treatments such as cleaning, arrangement, then in that extra large shrimp med is broken, break into the shrimp slurry.Shrimp slurry is carried out biological enzymolysis, the nutrition part is enzymolysis and extraction all again, and the whole precipitate and separate of silt, thereby thoroughly solved the problem that contains silt.Again enzymatic hydrolyzed extract is filtered, concentrates, become the primary raw material of making extra large shrimp flavouring.Owing to adopt biological enzyme digestion method, contained various nutritions in the shrimp of sea, be retained with several amino acids, polypeptide, small-molecular peptides, trace element, mineral form, wherein contain nutritional labelings such as the distinctive phospholipid of extra large shrimp, astaxanthin, homarine.

Be prepared into extra large shrimp nutritional flavouring agent, need to add a certain amount of sodium glutamate, flavoring agent, salt, shallot-ginger oil and carrier dextrin.Behind the homogeneous, adopt the wobbler granulation, dry, select diameter 13-20 purpose porous particle, quantitative package becomes extra large shrimp nutritional flavouring agent.

Be specially:

The extra large shrimp nutritional flavouring agent of a kind of aquatic foods, its composition is counted by weight,

Sea shrimp zymolyte powder 5.5-26.7 part, sodium glutamate 40-50 part, salt 15-20 part, I+G 1.5-3 part, dextrin 8-10 part, starch 8-10 part, green onion powder 0.5-1 part, ginger oil 0.3-0.5 part.

The preparation method of described flavouring:

1) selects fresh extra large shrimp for use, after cleaning with clear water, extra large shrimp is broken into shrimp sticks with paste; Enter the enzymolysis pot, add the neutral proteinase of extra large shrimp weight 1-2 ‰ and the food flavor enzyme of extra large shrimp weight 8-12 ‰, in 45-55 ℃ environment, enzymolysis 1-5 hour, went out enzyme 10-15 minute at 80-85 ℃ then; Enzymolysis liquid is carried out centrifugal filtration, the extract after filtering is concentrated 3-6 hour at 90-100 ℃, its proportion reaches about 1.08-1.10, can take the dish out of the pot;

2) take the dish out of the pot after, will can obtain after the drying concentrate 55-270ml of extra large shrimp zymolyte powder 5.5-26.7 weight portion in mixer, add sodium glutamate 40-50 part by weight, salt 15-20 part, I+G 1.5-3 part, dextrin 8-10 part, starch 8-10 part, green onion powder 0.5-1 part, ginger oil 0.3-0.5 part;

3) homogeneous 6-20 minute, with the material behind the homogeneous, put into the wobbler granulation, with 10-20 mesh sieve screen cloth grain; Plastochondria is put into the oven dry drying tunnel, under 60-65 ℃ of temperature, dried 3-4 hour, moisture reaches 3% when following, and temperature is mentioned 80-90 ℃, sterilizes 10-20 minute, takes out back choosing grain, product.

Be characterized in: lovely luster, as the extra large shrimp reddish yellow of boiling.Be porous prilled, can be dissolved in rapidly among the water soup.The high temperature resistant cooking is applicable to Fried, fried, cooked, fried, slide, stewes, does all cooking methods such as filling.In various cooking methods, all can keep its original extra large shrimp delicate flavour.In soup, dish, all cooking methods of filling, use, repeat to heat extra large shrimp delicate flavour and do not subtract.

The present invention can also be made into the shrimp cream of flow-like according to market demand, becomes the nutritious flavouring additive of instant food.

The specific embodiment

Embodiment 1

Select fresh extra large shrimp for use, after cleaning with clear water, with tissue mashing machine extra large shrimp is broken into shrimp and stick with paste.Enter the enzymolysis pot, add the neutral proteinase of extra large shrimp weight 2 ‰ and the food flavor enzyme of extra large shrimp weight 12 ‰, in 50 ℃ environment, enzymolysis 2 hours.Then at 80 ℃ of enzymes 15 minutes of going out.Extract is carried out centrifugal filtration, the extract after filtering is concentrated 4 hours at 100 ℃, its proportion reaches about 1.10, can take the dish out of the pot.

After taking the dish out of the pot, concentrate 55ml (can obtain extra large shrimp zymolyte powder 5.5 weight portions after the concentrate drying) is added in mixer, by weight,

50 parts of sodium glutamates, 20 parts of salt, 3 parts of I+G, 10 parts in dextrin, 10 parts of starch, 01 part in green onion powder, 0.5 part of ginger oil;

Homogeneous 10 minutes is looked moisture and is is suitably increased and decreased homogenizing time.With the material behind the homogeneous, put into the wobbler granulation, with 13 mesh sieve screen cloth grains.Plastochondria is put into the oven dry drying tunnel, under 60 ℃ of temperature, dried 4 hours, moisture reaches 3% when following, and temperature is mentioned 85 ℃, sterilizes 15 minutes, takes out back choosing grain, and 13-20 order grade is a product, by check, packing, for making product.According to the market demand, make different packing specifications, enter sales section.

Embodiment 2

Select fresh extra large shrimp for use, after cleaning with clear water, with tissue mashing machine extra large shrimp is broken into shrimp and stick with paste.Enter the enzymolysis pot, add the neutral proteinase of extra large shrimp weight 1 ‰ and the food flavor enzyme of extra large shrimp weight 8 ‰, in 55 ℃ environment, enzymolysis 1 hour.Then at 80 ℃ of enzymes 15 minutes of going out.Extract is carried out centrifugal filtration, the extract after filtering is concentrated 4 hours at 100 ℃, its proportion reaches about 1.08, can take the dish out of the pot.

After taking the dish out of the pot, concentrate 270ml (can obtain extra large shrimp zymolyte powder 26.7 weight portions after the concentrate drying) is added in mixer, by weight,

40 parts of sodium glutamates, 15 parts of salt, 1.5 parts of I+G, 8 parts in dextrin, 8 parts of starch, 0.5 part in green onion powder, 0.3 part of ginger oil;

Homogeneous 10 minutes is looked moisture and is is suitably increased and decreased homogenizing time.With the material behind the homogeneous, put into the wobbler granulation, with 13 mesh sieve screen cloth grains.Plastochondria is put into the oven dry drying tunnel, under 65 ℃ of temperature, dried 3 hours, moisture reaches 3% when following, and temperature is mentioned 85 ℃, sterilizes 15 minutes, takes out back choosing grain, and 13-20 order grade is a product, by check, packing, for making product.According to the market demand, make different packing specifications, enter sales section.

Claims (2)

1. extra large shrimp nutritional flavouring agent of aquatic foods, it is characterized in that: its composition is counted by weight,

Sea shrimp zymolyte powder 5.5-26.7 part, sodium glutamate 40-50 part, salt 15-20 part, I+G 1.5-3 part, dextrin 8-10 part, starch 8-10 part, green onion powder 0.5-1 part, ginger oil 0.3-0.5 part.

2. the preparation method of the described flavouring of claim 1 is characterized in that:

1) selects fresh extra large shrimp for use, after cleaning with clear water, extra large shrimp is broken into shrimp sticks with paste; Enter the enzymolysis pot, add the neutral proteinase of extra large shrimp weight 1-2 ‰ and the food flavor enzyme of extra large shrimp weight 8-12 ‰, in 45-55 ℃ environment, enzymolysis 1-5 hour, went out enzyme 10-15 minute at 80-85 ℃ then; Enzymolysis liquid is carried out centrifugal filtration, the extract after filtering is concentrated 3-6 hour at 90-100 ℃, its proportion reaches about 1.08-1.10, can take the dish out of the pot;

2) take the dish out of the pot after, will can obtain after the drying concentrate 55-270ml of extra large shrimp zymolyte powder 5.5-26.7 weight portion in mixer, add sodium glutamate 40-50 part by weight, salt 15-20 part, I+G 1.5-3 part, dextrin 8-10 part, starch 8-10 part, green onion powder 0.5-1 part, ginger oil 0.3-0.5 part;

3) homogeneous 6-20 minute, with the material behind the homogeneous, put into the wobbler granulation, with 10-20 mesh sieve screen cloth grain; Plastochondria is put into the oven dry drying tunnel, under 60-65 ℃ of temperature, dried 3-4 hour, moisture reaches 3% when following, and temperature is mentioned 80-90 ℃, sterilizes 10-20 minute, takes out back choosing grain, product.