CN110338392A - A kind of production method of krill shrimp paste - Google Patents
A kind of production method of krill shrimp paste Download PDFInfo
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- CN110338392A CN110338392A CN201910660984.9A CN201910660984A CN110338392A CN 110338392 A CN110338392 A CN 110338392A CN 201910660984 A CN201910660984 A CN 201910660984A CN 110338392 A CN110338392 A CN 110338392A
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention belongs to food processing technology field more particularly to a kind of production methods of krill shrimp paste.A kind of production method of krill shrimp paste, comprising the following steps: A. cleaning is cleaned krill by cleaning device, and in drying in dryer；B. it screens, the krill after drying is subjected to individual screening by screening plant, leaves the biggish krill of individual；Krill after screening is put into cylinder and salt progress salt marsh is added by C. salt marsh；D. it seasons, cassia bark, illiciumverum, Chinese prickly ash and capsicum is added in salting process, stirs evenly；E. canned, the shrimp paste that preparation is completed carries out canned and sterilization treatment.The present invention provides a kind of production methods of krill shrimp paste easy to operate, easy to spread.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of production methods of krill shrimp paste.
Technical background
Krill (scientific name: Euphausia superba), Arthropoda, krill category also known as large krill or the South Pole are big
Krill is a kind of krill in Antarctic Continent waters for living in Antarctic Ocean.
Krill is the invertebrate like shrimp, and is lived in a manner of cluster, and density reaches every cubic metre 10 sometimes,
000-30,000.They are using small phytoplankton as food, the energy conversion for therefrom carrying out Primary Production, to tie up
Hold the life cycle of its pelagic zone.They grow up to up to 6 centimeter lengths, and 2 grammes per square metres have 6 years service life.They are Antarctic ecosystems
Key species, if for biomass energy, they may be most successful animal species (about sharing 500,000,000 tons) on the earth.
Krill has the characteristics that typical high protein, low fat, and content is respectively 16.31% and 1.3%.And phosphorus
Shrimp content of mineral substances is abundant, is 2.76%, is higher than a variety of marine products such as japonicus (1.6%), clam (2.2%).And its egg
Rich amino acids in white hydrolysate contain 18 kinds of amino acid, wherein including 8 kinds of essential amino acids of needed by human body.Its
In, content of glutamic acid highest, lysine takes second place.In krill lipid, with polar lipid content highest, triglycerides takes second place, respectively
The 56%~81% and 12%~38% of total fat.Sterol is less in krill (accounting for about 4%~7%), wherein 80%~
100% sterol is cholesterol.Not only nutriment is abundant for krill, also contains various active substance, such as proteinase, class
Born of the same parents' rhzomorph amino acid etc..
There are the technology that krill is prepared to shrimp paste, such as Chinese patent CN105614828B public affairs in the prior art
The technology contents opened: a kind of preparation method preparing above-mentioned krill shrimp paste specifically comprises the steps of:
(1) it feedstock processing: chooses fresh krill and screens out impurity, centrifuge removes moisture therein；
(2) shelling takes meat: the said goods being shelled with flesh separator, adopt meat；
(3) complex enzyme zymohydrolysis: protease A and lipase B are added in above-mentioned shrimp slurry, obtains shrimp slurry enzymolysis liquid after enzymatic hydrolysis；
(4) add salt fermentation and stirring to remove ammonia for the first time: above-mentioned shrimp slurry enzymolysis liquid being added into salt and the stirring of edible flavouring wine is equal
It is even, it is placed in fermentor and carries out primary natural fermentation, be then placed in blender and quickly stirred, to remove fermentation generation
Ammonia；
(5) microbial fermentation: lactic acid bacteria and glucose or white granulated sugar are added in above-mentioned shrimp slurry, stirs evenly, is placed in close
It closes in container and ferments, obtain fermented shrimp slurries；
(6) in above-mentioned shrimp slurry, salt food grade alcohol afterripening fermentation: is added；It is put into sealing container after mixing evenly
Secondary fermentation is carried out, until generating shrimp sauce in shrimp slurry, is during which stirred continuously to remove the peculiar smell generated；
(7) homogeneous, flavouring: being added appropriate spices oil, by shrimp paste in high pressure homogenizer homogeneous；
(8) be concentrated in vacuo: above-mentioned shrimp slurry removes fishy smell and excessive moisture after vacuum concentration, obtains concentration shrimp paste object；
(9) filling and high-temperature sterilization: it will be concentrated that shrimp paste is bottled, is put into disinfection tank after gland and carries out high-temperature instantaneous sterilization.
Although above-mentioned technical proposal can prepare less salt, the shrimp paste without raw meat, preparation process needs a variety of professions to set
Standby, professional production environment and a variety of complex enzymes, are not suitable for promoting.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of systems of krill shrimp paste easy to operate, easy to spread
Make method.For this purpose, the invention adopts the following technical scheme:
A kind of production method of krill shrimp paste, comprising the following steps:
A. it cleans, krill is cleaned by cleaning device, and in being dried in dryer；
B. it screens, the krill after drying is subjected to individual screening by screening plant, leaves the biggish south of individual
Pole krill；
Krill after screening is put into cylinder and salt progress salt marsh is added by C. salt marsh；
D. it seasons, cassia bark, illiciumverum, Chinese prickly ash and capsicum is added in salting process, stirs evenly；
E. canned, the shrimp paste that preparation is completed carries out canned and sterilization treatment.
On the basis of by adopting the above technical scheme, technical solution further below is also can be used in the present invention:
The cleaning of krill is cleaned using continuous-flow type in the step A, and one way scavenging period is 12-13 minutes, cleaning
Number is 3-5 times；The drying temperature of dryer is 30-36 DEG C, and drying time is 1.5-2 hours.
The individual that screening plant uses the sieve pore no more than 1.5 centimetres to carry out krill in the step B screens, through sieving
The krill that hole filters out is unavailable krill, and not falling by sieve pore is available krill.
The step C medium salting includes a salt marsh and secondary salt marsh, and krill weight 10%- is added when a salt marsh
12% edible salt simultaneously stirs evenly, and stirring 20-25 minutes clockwise are carried out for the first time after standing 5-6 hour, and stirring is completed
It stands 5-6 hour again afterwards and stir counterclockwise for the first time 20-25 minutes, stand 10-12 hours simultaneously after stirring twice
Second of stirring clockwise is carried out, above-mentioned triple mixing forms a cycle, repeats above-mentioned the period 10-12 times.
The edible salt of krill weight 20%-22% is added when the secondary salt marsh and stirs evenly, stands 10-12
Stirring 1-1.5 hours clockwise are carried out after hour, stand 10-12 hour after the completion of stirring again and carry out stirring 1- counterclockwise
1.5 hours, above-mentioned stirring twice formed a cycle, repeated above-mentioned the period 18-20 times.
The step D is implemented between a salt marsh and secondary salt marsh, the cassia bark, illiciumverum, Chinese prickly ash and the quality of capsicum
Than for 2:2:3:1, the cassia bark, illiciumverum, Chinese prickly ash and capsicum are ground into powdery.
The mixing time is 1-1.5 hours, and agitating mode is agitation up and down.
Canned using vial progress in the step E, the volume of vial is 400-450mL, and vial is before filling
Carry out high-temperature sterilization processing.
The cylinder of the step C medium salting is ceramic cylinder, volume 300-320L.
The additional amount of krill is the 80%-85% of cylinder volume in the step C.
The invention has the advantages that krill has the characteristics that typical high protein, low fat, content is respectively
16.31% and 1.3%, rich amino acids in protein hydrolysate contain 18 kinds of amino acid, wherein including needed by human body
8 kinds of essential amino acids.Production method of the invention is easy to operate, only needs infrastructure device that can make, is widely portable to one
As small food factory even family extract.Meanwhile the shrimp paste extracted does not have additive, shrimp other than salt and condiment appropriate
Sauce flavour is delicious, has a distinctive flavour.
Specific embodiment
A kind of production method of krill shrimp paste provided by the invention is described further.
Embodiment one, a kind of production method of krill shrimp paste, comprising the following steps:
A. it cleans, krill is cleaned by cleaning device, and in being dried in dryer；
Further, the cleaning of krill is cleaned using continuous-flow type, and one way scavenging period is 12 minutes, and wash number is
3 times；The drying temperature of dryer is 30 DEG C, and drying time is 1.5 hours.
B. it screens, the krill after drying is subjected to individual screening by screening plant, leaves the biggish south of individual
Pole krill；
Further, screening plant carries out the individual screening of krill using 1 centimetre of sieve pore, filters out through sieve pore
Krill is unavailable krill, and not falling by sieve pore is available krill.
Krill after screening is put into cylinder and salt progress salt marsh is added by C. salt marsh；
Wherein, salt marsh includes a salt marsh and secondary salt marsh, and the edible of krill weight 10% is added when a salt marsh
Salt simultaneously stirs evenly, and stirring 20 minutes clockwise are carried out for the first time after standing 5 hours, stands again after the completion of stirring 5 small
When and stirring 20 minutes counterclockwise for the first time, stands 10 hours after stirring twice and carry out second and stir clockwise, on
It states triple mixing and forms a cycle, repeat above-mentioned the period 10 times.
Further, the edible salt of krill weight 20% is added when secondary salt marsh and stirs evenly, stands 10 small
When after carry out clockwise stirring 1 hour, stirring after the completion of again stand 10 hours and carry out counterclockwise stirring 1 hour, it is above-mentioned
Stirring forms a cycle twice, repeats above-mentioned the period 18 times.
Further, the cylinder of salt marsh is ceramic cylinder, volume 300L；The additional amount of krill is cylinder volume
80%.
D. it seasoning, cassia bark, illiciumverum, Chinese prickly ash and capsicum is added in salting process, stirs evenly, mixing time is 1 hour,
Agitating mode is agitation up and down；
Further, step D is implemented between a salt marsh and secondary salt marsh, the cassia bark, illiciumverum, Chinese prickly ash and capsicum
Mass ratio is 2:2:3:1, and the cassia bark, illiciumverum, Chinese prickly ash and capsicum are ground into powdery.
E. canned, the shrimp paste that preparation is completed carries out canned and sterilization treatment；
Further, canned using vial progress, the volume of vial is 400mL, and vial is high in filling preceding progress
Warm sterilization treatment.
Detection process based on shrimp paste prepared by the production method of krill shrimp paste provided by the present embodiment includes:
Prepared shrimp paste is divided into 5 parts, is both placed in identical environment and is stored at room temperature, standing time is respectively 30 days,
60 days, 120 days, 180 days, 240 days, and after the time that standing time reaches preset, to the shrimp paste of each standing time into
The measurement of row microorganism, result are as follows:
The method of inspection: total plate count is measured by GB/T4789.2-2003 total plate count, and Escherichia coli press GB/T4789.3-
2003 coil determinations, pathogenic bacteria are measured by GB/T4789.4-4789.16-2003 method.
Testing result: the Micro biological Tests result of the shrimp paste of each difference standing time reaches following index: bacterium is total
Number≤2*104 (cfu/100g), Escherichia coli≤40 (MPN/100g), is not detected pathogenic bacteria.
Embodiment two, a kind of production method of krill shrimp paste, comprising the following steps:
A. it cleans, krill is cleaned by cleaning device, and in being dried in dryer；
Further, the cleaning of krill is cleaned using continuous-flow type, and one way scavenging period is 13 minutes, and wash number is
5 times；The drying temperature of dryer is 36 DEG C, and drying time is 2 hours.
B. it screens, the krill after drying is subjected to individual screening by screening plant, leaves the biggish south of individual
Pole krill；
Further, screening plant carries out the individual screening of krill using 1.5 centimetres of sieve pore, filters out through sieve pore
Krill be unavailable krill, not falling by sieve pore is available krill.
Krill after screening is put into cylinder and salt progress salt marsh is added by C. salt marsh；
Wherein, salt marsh includes a salt marsh and secondary salt marsh, and the edible of krill weight 12% is added when a salt marsh
Salt simultaneously stirs evenly, and stirring 25 minutes clockwise are carried out for the first time after standing 6 hours, stands again after the completion of stirring 6 small
When and stirring 25 minutes counterclockwise for the first time, stands 12 hours after stirring twice and carry out second and stir clockwise, on
It states triple mixing and forms a cycle, repeat above-mentioned the period 12 times.
Further, the edible salt of krill weight 22% is added when secondary salt marsh and stirs evenly, stands 12 small
When after carry out clockwise stirring 1.5 hours, stirring after the completion of again stand 12 hours and carry out counterclockwise stirring 1.5 hours,
Above-mentioned stirring twice forms a cycle, repeats above-mentioned the period 20 times.
Further, the cylinder of salt marsh is ceramic cylinder, volume 320L；The additional amount of krill is cylinder volume
85%.
D. it seasons, cassia bark, illiciumverum, Chinese prickly ash and capsicum is added in salting process, stirs evenly, mixing time 1.5 hours,
Agitating mode is agitation up and down；
Further, step D is implemented between a salt marsh and secondary salt marsh, the cassia bark, illiciumverum, Chinese prickly ash and capsicum
Mass ratio is 2:2:3:1, and the cassia bark, illiciumverum, Chinese prickly ash and capsicum are ground into powdery.
E. canned, the shrimp paste that preparation is completed carries out canned and sterilization treatment；
Further, canned using vial progress, the volume of vial is 450mL, and vial is high in filling preceding progress
Warm sterilization treatment.
Detection process based on shrimp paste prepared by the production method of krill shrimp paste provided by the present embodiment includes:
Prepared shrimp paste is divided into 5 parts, is both placed in identical environment and is stored at room temperature, standing time is respectively 30 days,
60 days, 120 days, 180 days, 240 days, and after the time that standing time reaches preset, to the shrimp paste of each standing time into
The measurement of row microorganism, result are as follows:
The method of inspection: total plate count is measured by GB/T4789.2-2003 total plate count, and Escherichia coli press GB/T4789.3-
2003 coil determinations, pathogenic bacteria are measured by GB/T4789.4-4789.16-2003 method.
Testing result: the Micro biological Tests result of the shrimp paste of each difference standing time reaches following index: bacterium is total
Number≤2*104 (cfu/100g), Escherichia coli≤40 (MPN/100g), is not detected pathogenic bacteria.
Embodiment three, a kind of production method of krill shrimp paste, comprising the following steps:
A. it cleans, krill is cleaned by cleaning device, and in being dried in dryer；
Further, the cleaning of krill is cleaned using continuous-flow type, and one way scavenging period is 12.5 minutes, wash number
It is 4 times；The drying temperature of dryer is 33 DEG C, and drying time is 1.7 hours.
B. it screens, the krill after drying is subjected to individual screening by screening plant, leaves the biggish south of individual
Pole krill；
Further, screening plant carries out the individual screening of krill using 1.3 centimetres of sieve pore, filters out through sieve pore
Krill be unavailable krill, not falling by sieve pore is available krill.
Krill after screening is put into cylinder and salt progress salt marsh is added by C. salt marsh；
Wherein, salt marsh includes a salt marsh and secondary salt marsh, and the edible of krill weight 11% is added when a salt marsh
Salt simultaneously stirs evenly, and stirring 23 minutes clockwise are carried out for the first time after standing 5.5 hours, stand 5.5 after the completion of stirring again
A hour simultaneously stir counterclockwise for the first time 23 minutes, stands 11 hours after stirring twice and is stirred clockwise for the second time
It mixes, above-mentioned triple mixing forms a cycle, repeats above-mentioned the period 11 times.
Further, the edible salt of krill weight 21% is added when secondary salt marsh and stirs evenly, stands 11 small
When after carry out clockwise stirring 1.2 hours, stirring after the completion of again stand 11 hours and carry out counterclockwise stirring 1.2 hours,
Above-mentioned stirring twice forms a cycle, repeats above-mentioned the period 19 times.
Further, the cylinder of salt marsh is ceramic cylinder, volume 310L；The additional amount of krill is cylinder volume
82%.
D. it seasons, cassia bark, illiciumverum, Chinese prickly ash and capsicum is added in salting process, stirs evenly, mixing time is 1.2 small
When, agitating mode is agitation up and down；
Further, step D is implemented between a salt marsh and secondary salt marsh, the cassia bark, illiciumverum, Chinese prickly ash and capsicum
Mass ratio is 2:2:3:1, and the cassia bark, illiciumverum, Chinese prickly ash and capsicum are ground into powdery.
E. canned, the shrimp paste that preparation is completed carries out canned and sterilization treatment；
Further, canned using vial progress, the volume of vial is 430mL, and vial is high in filling preceding progress
Warm sterilization treatment.
Detection process based on shrimp paste prepared by the production method of krill shrimp paste provided by the present embodiment includes:
Prepared shrimp paste is divided into 5 parts, is both placed in identical environment and is stored at room temperature, standing time is respectively 30 days,
60 days, 120 days, 180 days, 240 days, and after the time that standing time reaches preset, to the shrimp paste of each standing time into
The measurement of row microorganism, result are as follows:
The method of inspection: total plate count is measured by GB/T4789.2-2003 total plate count, and Escherichia coli press GB/T4789.3-
2003 coil determinations, pathogenic bacteria are measured by GB/T4789.4-4789.16-2003 method.
Testing result: the Micro biological Tests result of the shrimp paste of each difference standing time reaches following index: bacterium is total
Number≤2*104 (cfu/100g), Escherichia coli≤40 (MPN/100g), is not detected pathogenic bacteria.
Although the present invention is described by reference to preferred embodiment, those skilled in the art answer
Work as understanding, within the scope of the claims, various variation in form and details can be made.
Claims (10)
1. a kind of production method of krill shrimp paste, it is characterised in that the following steps are included:
A. it cleans, krill is cleaned by cleaning device, and in being dried in dryer；
B. it screens, the krill after drying is subjected to individual screening by screening plant, leaves the biggish South Pole phosphorus of individual
Shrimp；
Krill after screening is put into cylinder and salt progress salt marsh is added by C. salt marsh；
D. it seasons, cassia bark, illiciumverum, Chinese prickly ash and capsicum is added in salting process, stirs evenly；
E. canned, the shrimp paste that preparation is completed carries out canned and sterilization treatment.
2. a kind of production method of krill shrimp paste according to claim 1, it is characterised in that the South Pole in the step A
The cleaning of krill is cleaned using continuous-flow type, and one way scavenging period is 12-13 minutes, and wash number is 3-5 times；The drying of dryer
Temperature is 30-36 DEG C, and drying time is 1.5-2 hours.
3. a kind of production method of krill shrimp paste according to claim 1, it is characterised in that screened in the step B
Device uses the sieve pore no more than 1.5 centimetres to carry out the individual screening of krill, and the krill filtered out through sieve pore is not
Krill can be used, not falling by sieve pore is available krill.
4. a kind of production method of krill shrimp paste according to claim 1, it is characterised in that the step C medium salting
Including a salt marsh and secondary salt marsh, the edible salt of krill weight 10%-12% is added when a salt marsh and stirs evenly,
First time stirring clockwise 20-25 minutes is carried out after standing 5-6 hour, 5-6 hour of standing goes forward side by side again after the completion of stirring
Row stirs 20-25 minutes counterclockwise for the first time, stands 10-12 hours after stirring twice and carries out second and stirs clockwise, on
It states triple mixing and forms a cycle, repeat above-mentioned the period 10-12 times.
5. a kind of production method of krill shrimp paste according to claim 4, it is characterised in that when the secondary salt marsh
The edible salt of krill weight 20%-22% is added and stirs evenly, stirring 1- clockwise is carried out after standing 10-12 hour
1.5 hours, 10-12 hour is stood after the completion of stirring again and carries out stirring 1-1.5 hours counterclockwise, it is above-mentioned to stir shape twice
At a cycle, repeat above-mentioned the period 18-20 times.
6. a kind of production method of krill shrimp paste according to claim 5, it is characterised in that the step D is implemented on
Between salt marsh and secondary salt marsh, the cassia bark, illiciumverum, Chinese prickly ash and the mass ratio of capsicum are 2:2:3:1, the cassia bark, eight
Angle, Chinese prickly ash and capsicum are ground into powdery.
7. a kind of production method of krill shrimp paste according to claim 6, it is characterised in that the mixing time is
1-1.5 hours, agitating mode was agitation up and down.
8. a kind of production method of krill shrimp paste according to claim 1, it is characterised in that used in the step E
Vial progress is canned, and the volume of vial is 400-450mL, and vial is in filling preceding progress high-temperature sterilization processing.
9. a kind of production method of krill shrimp paste according to claim 1, it is characterised in that the step C medium salting
Cylinder is ceramic cylinder, volume 300-320L.
10. a kind of production method of krill shrimp paste according to claim 9, it is characterised in that the step C is Central-South
The additional amount of pole krill is the 80%-85% of cylinder volume.
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| CN201910660984.9A CN110338392A (en) | 2019-07-22 | 2019-07-22 | A kind of production method of krill shrimp paste |
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| CN101194702A (en) * | 2006-12-05 | 2008-06-11 | 蔡友军 | Shrimp paste and method for producing the same |
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| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN105433114A (en) * | 2014-08-19 | 2016-03-30 | 东港市祥顺渔业有限公司 | Small shrimp paste manufacturing method |
| CN105614828A (en) * | 2015-12-25 | 2016-06-01 | 中国海洋大学 | Antarctic krill paste and making method thereof |
| CN105795253A (en) * | 2014-12-31 | 2016-07-27 | 天长市地震办公室 | Making method of shrimp paste |
| CN106798307A (en) * | 2017-01-19 | 2017-06-06 | 杨白宇 | Shrimp paste and preparation method thereof |
| CN107183582A (en) * | 2017-05-08 | 2017-09-22 | 磐安海璞食品科技有限公司 | A kind of processing method of the cure foods containing red shrimp |
| CN109259125A (en) * | 2018-09-10 | 2019-01-25 | 广东雅道生物科技有限公司 | A kind of prawn deep working method |
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2019
- 2019-07-22 CN CN201910660984.9A patent/CN110338392A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194702A (en) * | 2006-12-05 | 2008-06-11 | 蔡友军 | Shrimp paste and method for producing the same |
| CN104643012A (en) * | 2013-11-18 | 2015-05-27 | 张金芝 | Shrimp paste manufacturing method |
| CN105433114A (en) * | 2014-08-19 | 2016-03-30 | 东港市祥顺渔业有限公司 | Small shrimp paste manufacturing method |
| CN105795253A (en) * | 2014-12-31 | 2016-07-27 | 天长市地震办公室 | Making method of shrimp paste |
| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN105614828A (en) * | 2015-12-25 | 2016-06-01 | 中国海洋大学 | Antarctic krill paste and making method thereof |
| CN106798307A (en) * | 2017-01-19 | 2017-06-06 | 杨白宇 | Shrimp paste and preparation method thereof |
| CN107183582A (en) * | 2017-05-08 | 2017-09-22 | 磐安海璞食品科技有限公司 | A kind of processing method of the cure foods containing red shrimp |
| CN109259125A (en) * | 2018-09-10 | 2019-01-25 | 广东雅道生物科技有限公司 | A kind of prawn deep working method |
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Application publication date: 20191018 |