CN105231407A - 淡水虾肉糜酶解法制作调味品工艺 - Google Patents
淡水虾肉糜酶解法制作调味品工艺 Download PDFInfo
- Publication number
- CN105231407A CN105231407A CN201510758913.4A CN201510758913A CN105231407A CN 105231407 A CN105231407 A CN 105231407A CN 201510758913 A CN201510758913 A CN 201510758913A CN 105231407 A CN105231407 A CN 105231407A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- fresh water
- juice
- shrimps
- condiment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000013505 freshwater Substances 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title claims description 7
- 235000013372 meat Nutrition 0.000 title claims description 5
- 235000013409 condiments Nutrition 0.000 title abstract 4
- 241000238017 Astacoidea Species 0.000 title abstract 2
- 238000005516 engineering process Methods 0.000 title description 3
- 241000238557 Decapoda Species 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 5
- 102000005158 Subtilisins Human genes 0.000 claims description 4
- 108010056079 Subtilisins Proteins 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 238000002955 isolation Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 abstract 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 241000058338 Macrobrachium nipponense Species 0.000 abstract 1
- 241000724152 Palaemon modestus Species 0.000 abstract 1
- 241000238030 Procambarus clarkii Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 abstract 1
- 229940022405 astaxanthin Drugs 0.000 abstract 1
- 235000013793 astaxanthin Nutrition 0.000 abstract 1
- 239000001168 astaxanthin Substances 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000003756 stirring Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000247 postprecipitation Methods 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
淡水虾调味品是一种以虾子(秀丽白虾、日本沼虾和克氏原螯虾)为原料，经酶处理制成虾汁和汤料干粉。用虾子制成的调味品，营养丰富，蛋白质含量高、氨基酸组成全面且含量高，并含DHA、EPA、虾青素及多种有益元素。它味道鲜美，有虾香味，是一种天然风味的调味佳品，又具有保健治疗功能的营养食品。有防治心血管病，降低血中甘油三脂和胆固醇，清除人体自由基延缓衰老的作用。
Description
本发明涉及营养调味品领域。具体指以淡水虾为原料，配以辅料制成虾原汁和汤料干粉。它是一种天然虾风味的高级调味品，不仅营养价值高，且有一定有保健治疗作用。
据中国发明专利文献报道：申请号93110212.X“浓缩虾膏”；申请号93106315.9“海虾营养素提取方法”这二篇背景材料生产产品均以海虾为原料，采用传统的水煮法提取营养成份的方法，该方法由于长时间高温蒸煮，营养成份损耗较多，产品质量、口感较差，本发明用的原料是淡水虾，且采用胰蛋白酶和枯草杆菌蛋白酶的混合酶水解虾肉，与前者比较，具有营养物质水解较彻底，DHA、EPA、蛋白质、氨基酸、微量元素和维生素含量丰富，产品质量高等优点。
本发明的目的之一，是为我国内陆水域的丰富的虾类资源，找到一条综合加工利用的途径，其虾肉用来制作调味品，剩下的虾壳又可加工成轻工业的原料“甲壳素”，开展淡水虾的养殖，天然资源扑捕和加工一条龙生产，为壮大乡镇企业经济实力，为农民脱贫致富广辟门路。
本发明的目的之二是运用现代复合酶工程和蛋白质分子改良技术，以其先进工艺、科学配方、简单设备、工业化批量生产一种具有营养保健功能的调味食品。利用廉价的虾原料，通过深加工增值3-5倍，提高经济效益和社会效益。
本发明的详细说明如下：
1、将虾子洗净捣碎，置于反应锅内，加1-3倍量的水，再加0.2-0.5％的枯草杆菌蛋白酶和胰蛋白酶的混合酶，控温40-60℃反应2-4h后，再加NaOH溶液，调节PH至7-9，继续加热2h，升温煮沸5-10min，经粗滤去除滤渣得虾蛋白液再离心或精滤得澄清虾原汁加辅料制成虾汁调味料。
2、将提取虾汁后的沉淀物经真空干燥粉碎后得虾蛋白粉，取一定量虾粉加其它辅料，按一定比例充分混匀，定量分装即得汤料干粉。
实施例1：1、将1kg虾子用水洗净后捣碎，置于反应釜内，加2kg的水，再加0.2-0.5％地枯草杆菌蛋白酶和胰蛋白酶的混合酶，不停搅拌，控温40-60℃，反应2-4h后，再加NaOH溶液，调节PH至7-9，搅拌并继续加热2h，升温到80-100℃，维持5-10min，使酶失活，将上述水解液倒出，经粗滤去除虾壳得虾蛋白水解液，再经离心或精滤得虾原汁和沉淀物备用。
2、取虾原汁40-50份，加酱油20-25份、白砂糖6-10份、食盐5-10份、醋2-4份，料酒2-4份，辣椒油2-4份、味精1-2份、β-环糊精2-4份。先将虾原汁、酱油、食盐放入配料桶内混匀，再加β-环糊精加热煮沸10-20分钟，趁热加入少量热水溶化的白砂糖，然后加入料酒、醋、味精搅拌，最后加入山梨酸钾及其它添加剂搅拌均匀，接着装瓶压盖，经80-100℃灭菌20-30min，即得成品(虾原汁调味料)。
实施例2：提取虾原汁后沉淀物经真空干燥成虾粉末，取虾粉15份-25份，加食盐45-55份、白砂糖5-10份、味精5-10份、姜粉、大蒜粉、胡椒粉、辣椒粉、干葱粉各2-5份，均匀混合用自动包装机定量分装，即得汤料干粉。
Claims (3)
1.一种利用淡水虾的肉糜酶解法制作调味品工艺，本发明的特征为，虾肉糜加适量的水混和后，以胰蛋白酶和枯草杆菌蛋白酶组成的混合酶酶解，酶解后的水解液煮沸5-10min，经粗滤去除滤渣得虾蛋白液再离心或精滤得澄清虾原汁和辅料制成虾汁调味料。
2.由权利要求1所述的淡水虾肉糜酶解法制作调味品工艺，其特征为把提取虾汁后的沉淀物经真空干燥粉碎后得虾蛋白粉，该虾粉加入配料后得汤料干粉。
3.由权利要求1所述的虾汁调味料，其特征为所述的配料是酱油、白砂糖、食盐、醋、料酒、辣椒油、味精等。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510758913.4A CN105231407A (zh) | 2015-11-10 | 2015-11-10 | 淡水虾肉糜酶解法制作调味品工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510758913.4A CN105231407A (zh) | 2015-11-10 | 2015-11-10 | 淡水虾肉糜酶解法制作调味品工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231407A true CN105231407A (zh) | 2016-01-13 |
Family
ID=55029469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510758913.4A Pending CN105231407A (zh) | 2015-11-10 | 2015-11-10 | 淡水虾肉糜酶解法制作调味品工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231407A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036730A (zh) * | 2016-05-04 | 2016-10-26 | 安徽竞赛食品有限公司 | 一种酱虾味调味料 |
-
2015
- 2015-11-10 CN CN201510758913.4A patent/CN105231407A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036730A (zh) * | 2016-05-04 | 2016-10-26 | 安徽竞赛食品有限公司 | 一种酱虾味调味料 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919805B (zh) | 一种豆豉及其制作方法 | |
| CN104824595B (zh) | 一种利用蛤蜊酶解物制备液体调味品的工艺方法 | |
| CN102839047B (zh) | 一种用带鱼及其下脚料提取鱼油和生产牛磺酸海鲜调味品的方法 | |
| CN105249305A (zh) | 一种鹅肥肝鱼肉丸子及其制备方法 | |
| CN103652528B (zh) | 一种紫甘薯酱的制备方法 | |
| CN103251032A (zh) | 一种文蛤调味酱及其加工方法 | |
| CN106616369A (zh) | 一种黄豆酱的制作方法 | |
| CN103564419B (zh) | 一种具有非洲特色风味的即食虾酱及其制备方法 | |
| CN102754821A (zh) | 一种发酵鱼骨肉酱的生产方法 | |
| CN1084602C (zh) | 一种虾调味料的制作方法 | |
| CN101224016A (zh) | 海珍品发酵食品及其制法 | |
| JP2016518854A (ja) | エビ全体を原料とするエビソースの加工方法 | |
| CN105379948A (zh) | 一种提高鸡免疫力的沙棘籽粕饲料及其制备方法 | |
| CN106490572A (zh) | 一种牡蛎原汁调味品的制作方法 | |
| CN104256524B (zh) | 一种羊肚菌调味酱及其制备方法 | |
| CN107259474B (zh) | 柠檬香辣沙蟹汁的制备方法 | |
| CN105231407A (zh) | 淡水虾肉糜酶解法制作调味品工艺 | |
| CN104222949B (zh) | 一种调味酱及其制备方法 | |
| CN104957354A (zh) | 一种鱼蛋白粉及其制备方法 | |
| CN105494678A (zh) | 一种柑橘腐乳的制备方法 | |
| CN103947995B (zh) | 一种缢蛏调味汁及其制备方法 | |
| CN105559028A (zh) | 一种榴莲风味大闸蟹蟹酱的制备方法及其产品 | |
| CN105105090A (zh) | 一种酒香理气牛肉酱的制备方法 | |
| CN103948012A (zh) | 一种风味鸭肝酱及其制作方法 | |
| CN106260937A (zh) | 一种虾调味料的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |