CN110279092A - Fresh flavouring of one seed shrimp and preparation method thereof - Google Patents
Fresh flavouring of one seed shrimp and preparation method thereof Download PDFInfo
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- CN110279092A CN110279092A CN201910382986.6A CN201910382986A CN110279092A CN 110279092 A CN110279092 A CN 110279092A CN 201910382986 A CN201910382986 A CN 201910382986A CN 110279092 A CN110279092 A CN 110279092A
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Classifications
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides fresh flavouring of a seed shrimp and preparation method thereof, mainly by 70~80% shrimp extracting solution, 0.07~0.3% yeast extract, 0.05~0.1% L- carragheen, 0.07~0.3% xanthan gum, 3.5~15.3% corn starch, 3.5~15.3% edible salt, 0.07~0.3% monosodium glutamate, 0.8~3.8% glucose and 0.07~0.3% preservative, the fresh flavouring of prepared shrimp is in good taste and full of nutrition.
Description
Technical field
The present invention relates to seasonings more particularly to the fresh flavouring of a seed shrimp and preparation method thereof.
Background technique
Shrimp (Shrimp) is a kind of arthropod to live in water, belongs to arthropod shell-fish, and there are many type, including
The red shrimp in the South Pole, freshwater shrimp, river prawn, grass shrimp, prawn, prawn, lobster etc..Shrimp is worth with very high diet therapy nutritional, can have steaming, fry
Etc. ways, and can be used as in Chinese medicine.
The warm-natured sweet in flavor, tepor of fresh water shrimp, enters liver and kidney channel.Shrimp has tonifying kidney and strengthening yang, promotes lactation antitoxin, blood-nourishing controlling nocturnal emission with astringent drugs, stagnation resolvation solution
Poison, QI invigorating grow sun, remove obstruction in channels to relieve pain, resolving sputum and other effects of whetting the appetite.It is suitable for impotence due to deficiency of the kidney, premature ejaculation of passing out semen, alactation, muscles and bones pain
Bitterly, the patients such as tetany, whole body itch, skin ulcer, in poor health and neurasthenia.
Modern medical studies have confirmed that the nutritive value of shrimp is high, the immunity and sexual function of human body, Bu Shen Zhuang can be enhanced
Sun, premature senescence resistance.Fresh shrimp (fry, burn, all can stew) is often eaten, heat wine takes, and can cure tired, soreness of waist and knee joint of impotence due to deficiency of the kidney, chilly, body etc.
Illness.
It is difficult to realize effective spilling of the nutriment of shrimp in the manufacture craft of current shrimp, causes the nutritional ingredient of shrimp not
It can all be utilized, to cause the waste of nutrition, limit the development of technique.
Chinese patent CN201610017389.X discloses a kind of krill delicate flavour sauce based on Maillard reaction
And preparation method thereof, which includes raw material cleaning, shells and adopt meat, recycles thermal degradation and biological enzyme hydrolysis makes south twice
Pole krill albumen fully degraded.Carry out Maillard reaction and lipid again and produce fragrant reaction, in the reaction, be added reduced sugar, amino acid,
Edible oil and vitamin and heating, which are sufficiently reacted, obtains Maillard reaction liquid, is finally seasoned, sterilizes to get the south of liquid is arrived
Pole krill delicate flavour sauce, or be spray-dried after excipient is added, obtain the krill delicate flavour sauce of solid.It should
Method complex manufacturing technology, be by enzyme digestion reaction twice, and uses if introducing enzyme excess and have bitterness sense, shadow
Its mouthfeel is rung, public taste cannot be met, to influence its industrialized production.
Chinese patent CN201711043256.0 discloses a kind of method for preparing baste using shrimp head and shrimp shell, warp
Cross following steps: shrimp head and shrimp shell leftover bits and pieces are crushed infusion by (I), filter to take to obtain infusion liquid and residue；(II) step I is obtained
Residue in be added water, adjust pH value, and compound protease enzymatic hydrolysis is added, heat inactivation and fermentation liquid be obtained by filtration；
(III) the infusion liquid that step I is obtained and the fermentation liquid that step II is obtained are mixed, obtains mixed liquor；(IV) by the mixed of step III
It closes liquid addition white sugar etc. to be uniformly mixed, is heated to boiling, monosodium glutamate, light-coloured vinegar, yellow rice wine, preservative is added after slightly cooling down and stirs evenly, obtains
To baste；(V) baste for obtaining step IV carries out homogenization, and heat sterilization and filling by colloid mill.It should
In method preparation process, the treatment process of shrimp shell can not remove the fishy smell of shrimp effectively, influence its nasal receptor, therefore difficult yet
To obtain liking for masses.
Summary of the invention
To solve the above-mentioned problems, the present invention provides an a kind of seed shrimp easy to operate, delicious in taste, full of nutrition is fresh
Flavouring and preparation method thereof.
The present invention solves scheme used by its technical problem are as follows: the fresh flavouring of a seed shrimp, it is characterised in that: with the shrimp
The weight of fresh flavouring is 100%, and the fresh flavouring of shrimp described by weight percentage is composed of the following components:
In the embodiment having of the invention, with the weight of the shrimp extracting solution for 100%, the shrimp described by weight percentage
Extracting solution is composed of the following components:
In the embodiment having of the invention, the shrimp extracting solution is put into refiner the preparation method comprises the following steps: Chinese yam is shredded
In smash, then the Chinese yam after smashing, shrimp enzymolysis liquid, olive oil, garlic and water are put into pressure cooker and endured at 200~250 DEG C
After boiling 1.5~3h, filtering, centrifugation remove slag to obtain shrimp extracting solution.
In the embodiment having of the invention, the shrimp extracts special solid quality percentage 2~4%, and the shrimp mentions
Take object again 35 DEG C when viscosity be 42.6~50.7mPa.
In the embodiment having of the invention, the preparation method of the shrimp enzymolysis liquid the following steps are included:
Raw material is cleaned: taking out shrimp from refrigerator-freezer, shrimp is cleaned up, is cleaned for use；
Shrimp gruel preparation: the shrimp cleaned up and deodorant liquid are broken into shrimp according to mass ratio for 4~6:1 after mixing
Gruel, then 1~2h of deodorant under room temperature；
Shrimp gruel enzymatic hydrolysis: the good shrimp gruel of deodorant being put into reaction kettle, is warming up to 45~50 DEG C, and it is molten that sodium hydroxide is then added
Liquid adjusts pH to 9~11, adds alkali protease, digests 4~6h under agitation, then heats to 80~90 DEG C for alkali
Property albumen enzyme-deactivating, is being adjusted to 6~6.5 for its pH to get shrimp enzymolysis liquid.
In the embodiment having of the invention, the deodorant liquid be mass fraction be 0.8~1.2% sodium bicarbonate, matter
Measure the mixed liquor of the salt that score is 0.4~0.5% and the ethyl alcohol that mass fraction is 35~40%.
In the embodiment having of the invention, 1200~2000 enzyme activity unit of every milliliter of alkali protease.
In the embodiment having of the invention, the preservative is one of benzoic acid, sodium benzoate and potassium sorbate
Or it is several.
In the embodiment having of the invention, the preparation method of the fresh flavouring of shrimp the following steps are included:
Proportionally the L- carragheen, xanthan gum and corn starch are added in shrimp extracting solution, in 80~90 DEG C
4~6h of lower stirring is until dissolution；
Then yeast extract, edible salt, monosodium glutamate and grape are proportionally added into the good shrimp extract of above-mentioned dissolution
Sugar is seasoned, the homogeneous at 50~70 DEG C, then heat sterilization, preservative is added after being so cooled to room temperature, by microorganism
It is carried out after passed examination canned to get the fresh flavouring of shrimp.
Beneficial effects of the present invention:
1. the L- carragheen that the fresh flavouring of a seed shrimp of the invention uses can be with the calcium ion phase interaction in shrimp extracting solution
Formation softness, flexible gel, the fresh flavouring of the shrimp prepared have better mouthfeel, and a seed shrimp of the invention is fresh
The corn starch that flavouring uses is not that human body is digested and assimilated and is directly entered large intestine, pair beneficial to human body in activation enteron aisle
Qi bacillus promotees its growth and breeding to inhibit the breeding of harmful bacteria in intestinal canal, thus protects human health.Therefore the fresh tune of the shrimp
It is pure and sweet, full of nutrition that taste samples road.
2. the preparation of the preparation method Prawn extracting solution of the fresh flavouring of a seed shrimp of the invention use mass fraction for 0.8~
The mixed liquor for the ethyl alcohol that the salt and mass fraction that 1.2% sodium bicarbonate, mass fraction are 0.4~0.5% are 35~40%
Defishying is carried out, deodorization effect is splendid, so that the content of the fishy smell substance such as trimethylamine substantially reduces in shrimp, then prepares
The fresh flavouring of shrimp is delicious.
3. the preparation of the preparation method Prawn extracting solution of the fresh flavouring of a seed shrimp of the invention using every milliliter 1200~
The alkali protease of 2000 enzyme activity units is digested, and the dosage of enzyme is few, then the fresh flavouring delicious flavour of the shrimp prepared,
It is not bitter.
Specific embodiment
In order to better understand the present invention, below with reference to specific embodiment, the present invention is described in further detail.
Embodiment 1
Fresh flavouring of one seed shrimp and preparation method thereof, concrete operations are as follows:
The preparation of shrimp enzymolysis liquid
Raw material is cleaned: taking out shrimp from refrigerator-freezer, shrimp is cleaned up, is cleaned for use；
Shrimp gruel preparation: the shrimp cleaned up and deodorant liquid are broken into shrimp gruel according to mass ratio for 5:1 after mixing, so
Deodorant 1.5h under room temperature afterwards；
Shrimp gruel enzymatic hydrolysis: the good shrimp gruel of deodorant is put into reaction kettle, 42.5 DEG C is warming up to, sodium hydroxide solution is then added
PH to 10 is adjusted, alkali protease is added, digests 5h under agitation, then heat to 85 DEG C and alkali protease goes out
It is living, its pH is being adjusted to 6.25 to get shrimp enzymolysis liquid.
Wherein deodorant liquid be mass fraction be 1% sodium bicarbonate, mass fraction be 0.45% salt and mass fraction
For the mixed liquor of 37.5% ethyl alcohol, 1600 enzyme activity unit of every milliliter of alkali protease.The preparation of shrimp extracting solution
With the weight of shrimp extracting solution for 100%, the shrimp extracting solution described by weight percentage is composed of the following components:
Smashing the preparation method comprises the following steps: 1.55% Chinese yam chopping is put into refiner for the shrimp extracting solution, then will beat
Chinese yam, 61.5% shrimp enzymolysis liquid, 3.2% olive oil, 1.55% garlic and 32.2% water after broken are put into pressure cooker
At 225 DEG C after infusion 2.25h, filtering, centrifugation remove slag to obtain shrimp extracting solution.
Its Prawn extracts special solid quality percentage 3%, the shrimp extract again 35 DEG C when viscosity be 46.65mPa.
The preparation of the fresh flavouring of shrimp
With the weight of the fresh flavouring of shrimp for 100%, the fresh flavouring of shrimp described by weight percentage is composed of the following components:
It is specific the preparation method is as follows:
Proportionally described 0.075% L- carragheen, 0.185% xanthan gum and 10.4% corn starch are added
Enter into 75% shrimp extracting solution, stirs 5h at 85 DEG C until dissolution；
Then the proportionally yeast extract of addition 0.185%, 11.4% into above-mentioned dissolution good shrimp extract
Edible salt, 0.155% monosodium glutamate and 2.3% glucose are seasoned, the homogeneous at 60 DEG C, then heat sterilization, so cooling
The benzoic acid of addition 0.3% after to room temperature carries out canned to get the fresh flavouring of shrimp after microorganism checking is qualified.
Embodiment 2
Fresh flavouring of one seed shrimp and preparation method thereof, concrete operations are as follows:
The preparation of shrimp enzymolysis liquid
Raw material is cleaned: taking out shrimp from refrigerator-freezer, shrimp is cleaned up, is cleaned for use；
Shrimp gruel preparation: the shrimp cleaned up and deodorant liquid are broken into shrimp gruel according to mass ratio for 4:1 after mixing, so
Deodorant 2h under room temperature afterwards；
Shrimp gruel enzymatic hydrolysis: the good shrimp gruel of deodorant being put into reaction kettle, is warming up to 45 DEG C, and sodium hydroxide solution tune is then added
PH to 11 is saved, alkali protease is added, digests 4h under agitation, then heats to 80 DEG C for basic protein enzyme-deactivating,
Its pH is being adjusted to 6 to get shrimp enzymolysis liquid.
Wherein deodorant liquid be mass fraction be 0.8% sodium bicarbonate, mass fraction be 0.4% salt and mass fraction
For the mixed liquor of 35% ethyl alcohol, 1200 enzyme activity unit of every milliliter of alkali protease.
The preparation of shrimp extracting solution
With the weight of shrimp extracting solution for 100%, the shrimp extracting solution described by weight percentage is composed of the following components:
Smashing the preparation method comprises the following steps: 2.3% Chinese yam chopping is put into refiner for the shrimp extracting solution, then will smash
Chinese yam, 47% shrimp enzymolysis liquid, 4.7% olive oil, 2.3% garlic and 43.7% water afterwards is put into pressure cooker in 200
At DEG C after infusion 3h, filtering, centrifugation remove slag to obtain shrimp extracting solution.
Its Prawn extracts special solid quality percentage 2%, the shrimp extract again 35 DEG C when viscosity be 50.7mPa.
The preparation of the fresh flavouring of shrimp
With the weight of the fresh flavouring of shrimp for 100%, the fresh flavouring of shrimp described by weight percentage is composed of the following components:
It is specific the preparation method is as follows:
Proportionally described 0.05% L- carragheen, 0.27% xanthan gum and 13.07% corn starch are added
Enter into 80% shrimp extracting solution, stirs 6h at 80 DEG C until dissolution；
Then 0.17% yeast extract, 5.5% food are proportionally added into the good shrimp extract of above-mentioned dissolution
It is seasoned, the homogeneous at 50 DEG C, then heat sterilization, is so cooled to often with salt, 0.07% monosodium glutamate and 0.8% glucose
Sodium benzoate is added after temperature, is carried out after microorganism checking is qualified canned to get the fresh flavouring of shrimp.
Embodiment 3
Fresh flavouring of one seed shrimp and preparation method thereof, concrete operations are as follows:
The preparation of shrimp enzymolysis liquid
Raw material is cleaned: taking out shrimp from refrigerator-freezer, shrimp is cleaned up, is cleaned for use；
Shrimp gruel preparation: the shrimp cleaned up and deodorant liquid are broken into shrimp gruel according to mass ratio for 6:1 after mixing, so
Deodorant 1h under room temperature afterwards；
Shrimp gruel enzymatic hydrolysis: the good shrimp gruel of deodorant being put into reaction kettle, is warming up to 50 DEG C, and sodium hydroxide solution tune is then added
PH to 9 is saved, alkali protease is added, digests 6h under agitation, then heats to 80 DEG C for basic protein enzyme-deactivating,
Its pH is adjusted to 6.5 to get shrimp enzymolysis liquid.
Wherein deodorant liquid be mass fraction be 1.2% sodium bicarbonate, mass fraction be 00.5% salt and quality point
The mixed liquor for the ethyl alcohol that number is 40%, 2000 enzyme activity unit of every milliliter of alkali protease.
The preparation of shrimp extracting solution
With the weight of shrimp extracting solution for 100%, the shrimp extracting solution described by weight percentage is composed of the following components:
Smashing the preparation method comprises the following steps: 0.8% Chinese yam chopping is put into refiner for the shrimp extracting solution, then will smash
Chinese yam, 78% shrimp enzymolysis liquid, 1.6% olive oil, 0.8% garlic and 18.8% water afterwards is put into pressure cooker in 250
At DEG C after infusion 1.5, filtering, centrifugation remove slag to obtain shrimp extracting solution.
Its Prawn extracts special solid quality percentage 4%, the shrimp extract again 35 DEG C when viscosity be 50.7mPa.
The preparation of the fresh flavouring of shrimp
With the weight of the fresh flavouring of shrimp for 100%, the fresh flavouring of shrimp described by weight percentage is composed of the following components:
It is specific the preparation method is as follows:
Proportionally described 0.1% L- carragheen, 0.3% xanthan gum and 0.3% corn starch are added to
In 70% shrimp extracting solution, 4h is stirred until dissolution at 90 DEG C；
Then proportionally into above-mentioned dissolution good shrimp extract the yeast extract of addition 0.3%, 9.6% it is edible
Salt, 0.3% monosodium glutamate and 3.8% glucose are seasoned, and the homogeneous at 70 DEG C, then heat sterilization, is so cooled to room temperature
After add preservative, carried out after microorganism checking is qualified canned to get the fresh flavouring of shrimp.
The fresh flavouring of the shrimp that Example 1~3 is prepared carries out comprehensive evaluation, total ammonia in the fresh flavouring of Prawn
The composition of base acid is as shown in table 1:
Table 1
As shown in Table 1, the fresh flavouring of shrimp contains the various necessary amino acid of human body needs, full of nutrition.
Listed above is only several specific embodiments of the invention.Present invention is not limited to the above embodiments, also
Many variations.All deformations that those skilled in the art directly can export or associate from present disclosure,
It is considered as protection scope of the present invention.
Claims (9)
1. the fresh flavouring of a seed shrimp, it is characterised in that: with the weight of the fresh flavouring of the shrimp for 100%, institute by weight percentage
It is composed of the following components to state the fresh flavouring of shrimp:
2. the fresh flavouring of a seed shrimp according to claim 1, it is characterised in that: the weight with the shrimp extracting solution is
100%, the shrimp extracting solution described by weight percentage is composed of the following components:
3. the fresh flavouring of a seed shrimp according to claim 2, it is characterised in that: the shrimp extracting solution the preparation method comprises the following steps:
Chinese yam chopping is put into refiner and is smashed, the Chinese yam after smashing, shrimp enzymolysis liquid, olive oil, garlic and water are then put into high pressure
In pot at 200~250 DEG C after 1.5~3h of infusion, filtering, centrifugation remove slag to obtain shrimp extracting solution.
4. the fresh flavouring of a seed shrimp according to claim 3, it is characterised in that: the solid quality hundred of the shrimp extracting solution
Divide ratio 2~4%, shrimp extract viscosity at 35 DEG C is 42.6~50.7mPa.
5. the fresh flavouring of a seed shrimp according to claim 2, it is characterised in that: the preparation method of the shrimp enzymolysis liquid includes
Following steps:
Raw material is cleaned: taking out shrimp from refrigerator-freezer, shrimp is cleaned up, is cleaned for use；
Shrimp gruel preparation: the shrimp cleaned up and deodorant liquid are broken into shrimp gruel according to mass ratio for 4~6:1 after mixing, so
1~2h of deodorant under room temperature afterwards；
Shrimp gruel enzymatic hydrolysis: the good shrimp gruel of deodorant being put into reaction kettle, is warming up to 45~50 DEG C, and sodium hydroxide solution tune is then added
PH to 9~11 is saved, alkali protease is added, 4~6h is digested under agitation, then heats to 80~90 DEG C for alkaline egg
Its pH is being adjusted to 6~6.5 to get shrimp enzymolysis liquid by white enzyme-deactivating.
6. the fresh flavouring of a seed shrimp according to claim 4, it is characterised in that: it is 0.8 that the deodorant liquid, which is mass fraction,
The mixing for the ethyl alcohol that the salt and mass fraction that~1.2% sodium bicarbonate, mass fraction are 0.4~0.5% are 35~40%
Liquid.
7. the fresh flavouring of a seed shrimp according to claim 4, it is characterised in that: every milliliter of the alkali protease 1200~
2000 enzyme activity units.
8. the fresh flavouring of a seed shrimp according to claim 1, it is characterised in that: the preservative is benzoic acid, benzoic acid
One of sodium and potassium sorbate are several.
9. the fresh flavouring of a seed shrimp according to claim 1, it is characterised in that: the preparation method packet of the fresh flavouring of shrimp
Include following steps:
Proportionally the L- carragheen, xanthan gum and corn starch are added in shrimp extracting solution, stirred at 80~90 DEG C
4~6h is mixed until dissolution；
Then proportionally added into the good shrimp extract of above-mentioned dissolution yeast extract, edible salt, monosodium glutamate and glucose into
Row seasoning, the homogeneous at 50~70 DEG C, then heat sterilization, adds preservative after being so cooled to room temperature, by microorganism checking
It is carried out after qualification canned to get the fresh flavouring of shrimp.
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