CN1806685A - Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials - Google Patents
Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials Download PDFInfo
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- CN1806685A CN1806685A CNA2006100382374A CN200610038237A CN1806685A CN 1806685 A CN1806685 A CN 1806685A CN A2006100382374 A CNA2006100382374 A CN A2006100382374A CN 200610038237 A CN200610038237 A CN 200610038237A CN 1806685 A CN1806685 A CN 1806685A
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Abstract
The invention relates the method for preparation of hot reaction shrimp quelite, using shrimp or leftover bits and pieces as raw material. The method comprises the following steps: using shrimp or leftover bits and pieces as raw material, adding water to confect serous fluid, carrying out enzymolysis with proteinase, after sterilizing and removing leavings, adding deacidizing sugar, amino acid and other accessory materials. The method has the advantages of short production circle, low cost, and stable quality.
Description
Technical field
With shrimp or shrimp leftover bits and pieces is the preparation method of the thermal-reactive shrimp flavor flavoring of raw material, belongs to shrimp processing and flavoring preparing technical field.
Technical background
Shrimp is a kind of food with peculiar flavour, and it also has kind more than 40 and give birth to fragrant composition except that having abundant nutrition, also is a kind of seasoning treasure natural, with health role therefore.Flavoring about the shrimp flavor mainly contains shrimp sauce, shrimp paste, shrimp spices, shrimp dressing, shrimp flavor soy sauce etc.
Shrimp sauce is a typical fermented type shrimp flavor flavoring, is to be that one deck edible vegetable oil of being produced after through 5-6 month fermentation of raw material is again through hotting plate to boiling, cool off the resulting product of post precipitation with fresh shrimp or shrimp head; Shrimp paste be earlier through salt marsh again through the shrimp flavor flavoring of fermentation, fermentation time is shorter than shrimp sauce, generally about one month; Also having with the prawn head is raw material, earlier carries out extracting with hot water, again the filter residue that obtains is after filtering carried out protease hydrolytic, at last hydrolyzate merged, allocate and the drying porphyrize after and the shrimp that the obtains powder of distinguishing the flavor of; But more shrimp seasoning is the leftover bits and pieces of direct prawn or shrimp processing to carry out drying, pulverizing and makes.The common feature of above-mentioned these products is that technology is simple, technical merit is low, the production cycle is long and product special flavour is not full.
Summary of the invention
The purpose of this invention is to provide a kind of is the preparation method of the thermal-reactive shrimp flavor flavoring of raw material with shrimp or shrimp leftover bits and pieces, the leftover bits and pieces that is produced with shrimp or shrimp processing is a primary raw material, after adding water and joining slurries, select for use suitable protease to carry out enzymolysis, after the enzyme that goes out is handled and is removed residue, add again other auxiliary material such as reduced sugar, amino acid and the thermal response under suitable condition (mainly being Maillard reaction) produce a kind of production cycle relatively short, production cost is relatively low, stay in grade, local flavor shrimp flavor flavoring mellow, full, true to nature.
Technical scheme of the present invention: the preparation technology of thermal-reactive shrimp flavor seasoner products is:
1) the shrimp raw material adds water and joins slurries: the leftover bits and pieces that is produced with shrimp or shrimp processing is a raw material, after making beating or drying, carry out pulverization process, and before enzymolysis, add a certain amount of water, and making wherein that the content of dry is 8%-40% in mass, the feed particles fineness is between the 20-80 order;
2) enzyme digestion reaction: above-mentioned slurries are added enzyme hydrolysis, select food flavor enzyme (Flavourzyme), promise and protease (Protamex), neutral proteinase (Neutrase), alkali protease (Alcalase), the independent or compound use of five kinds of protease of papain (Papain) for use, based on Protein content in the actual measurement slurries, the addition of enzyme is a 10-500U/G albumen, under 30-60 ℃ of condition enzymolysis 20-300 minute, make that the degree of hydrolysis of protein reaches 15%-30% in the raw material;
3) go out enzyme and slagging-off: the said hydrolyzed liquid enzyme that goes out is handled, and then after filtration or centrifugation, it is standby to get clear liquid;
4) Maillard reaction: toward above-mentioned reduced sugar and the amino acid of adding in the clear liquid that hydrolysis obtained, add or do not add thiamine, ascorbic acid and/or taurine as auxiliary material, reaction is 30-120 minute under 100-120 ℃ of condition, obtains basic flavoring;
Add the amount of reduced sugar and count 1%-20% with shrimp aminosal quality, said reduced sugar comprises one or more in monose, disaccharides, the compound sugar etc.;
Add amino acid whose amount for count monomer or the compound amino acid of 0.5%-10% with shrimp aminosal quality;
Add or do not add the amount of thiamine and count 0-5% with shrimp aminosal quality;
Add or do not add the amount of ascorbic acid and count 0-3% with shrimp aminosal quality;
Add or do not add the amount of taurine and count 0-2% with shrimp aminosal quality;
5) be flavor allotment: above-mentioned resulting basic flavoring is carried out or is not the flavor allotment, during allotment employed composition comprise with basic flavoring quality count chickens' extract, the 0.1%-5% of the monosodium glutamate of salt, 0.5%-5% of 0.5%-5% and/or 0.5%-5% green onion powder, 0.1%-5% the ginger powder and fully mix and be thermal-reactive shrimp flavor flavoring;
6) the shrimp flavor flavoring that is obtained metering packing: with 5) carries out sterilization processing after weighing, packing, be finished product.
Beneficial effect of the present invention: it is primary raw material that the present invention intends with shrimp or shrimp processing fent, behind enzymolysis, obtain the shrimp protein hydrolyzate, add other auxiliary material such as reduced sugar and amino acid again and after the reaction under the higher temperature, produce mellow, the full shrimp flavor flavoring of a kind of taste.
By thermal response (mainly being Maillard reaction) the type shrimp flavor flavoring of explained hereafter described in the invention, overcome traditional long, low and unstable, more high relatively defective of production cost of flavor components content of shrimp flavor flavoring production cycle.
The specific embodiment
Embodiment 1
1) be primary raw material with fresh full shrimp, add full shrimp/water and be in mass 1: 2 water after, handle and before enzymolysis, add a certain amount of water again through making beating, the content that makes dry wherein in mass 8%, the feed particles fineness is 40 orders;
2) select for use food flavor enzyme as the hydrolysis enzyme, its addition is a 10U/G shrimp protein matter, and effect is 300 minutes under 30 ℃ of conditions, makes that the degree of hydrolysis of protein reaches 30% in the raw material;
3) the said hydrolyzed liquid enzyme that goes out is handled, then after filtration or centrifugation, it is standby to get clear liquid;
4) count 1% glucose, count 2.5% glycine toward above-mentioned in the clear liquid that hydrolysis obtained, the adding with shrimp aminosal quality with shrimp aminosal quality, interpolation is counted 0.1% thiamine, 3% ascorbic acid, 1% auxiliary ingredients such as taurine with shrimp aminosal quality, reaction is 120 minutes under 100 ℃ of conditions, obtains basic flavoring;
5) to 4) in resulting basic flavoring finally do not allocate, directly as thermal-reactive shrimp flavor flavoring.
6) the shrimp flavor flavoring that is obtained metering packing: with 5) carries out sterilization processing after weighing, packing, be finished product.
Embodiment 2
1) leftover bits and pieces that is produced with shrimp processing is a primary raw material, carries out pulverization process after drying and add a certain amount of water before enzymolysis, the content that makes dry wherein in mass 40%, the feed particles fineness is 20 orders;
2) selecting promise and protease and neutral proteinase for use is to carry out compoundly at 1: 1 by mass ratio, and the addition of enzyme is a 200U/G shrimp protein matter, and effect is 20 minutes under 60 ℃ of conditions, makes that the degree of hydrolysis of protein reaches 15% in the raw material;
3) the said hydrolyzed liquid enzyme that goes out is handled, then after filtration or centrifugation, it is standby to get clear liquid;
4) be wood sugar+fructose of 20% in mass toward the above-mentioned shrimp aminosal that in the clear liquid that hydrolysis obtained, adds; The shrimp aminosal is arginine+alanine of 10% in mass, adds and counts 3% ascorbic acid, 2% auxiliary ingredients such as taurine with shrimp aminosal quality, does not add thiamine, and reaction is 30 minutes under 120 ℃ of conditions, obtains basic flavoring;
5) to 4) in resulting basic flavoring finally allocate, employed composition is for the chickens' extract of counting 0.5% salt, 5% monosodium glutamate and 0.5% with basic flavoring quality, 5% green onion powder, 5% taste compositions such as Jiang Fen and fully mix and be thermal-reactive shrimp flavor flavoring during allotment.
6) the shrimp flavor flavoring that is obtained metering packing: with 5) carries out sterilization processing after weighing, packing, be finished product.
Embodiment 3
1) with the shrimp be primary raw material, add shrimp/water and be in mass 1: 2 water after, handle and before enzymolysis, add a certain amount of water again through making beating, the content that makes dry wherein in mass 25%, the feed particles fineness is 80 orders;
2) select food flavor enzyme, promise and protease, neutral proteinase, alkali protease, five kinds of compound uses of protease of papain for use, the addition of every kind of enzyme is a 100U/G protein, effect is 150 minutes under 45 ℃ of conditions, makes that the degree of hydrolysis of protein reaches 25% in the raw material;
3) the said hydrolyzed liquid enzyme that goes out is handled, then after filtration or centrifugation, it is standby to get clear liquid;
4) count 10% FOS, count 0.5% glutamic acid toward above-mentioned in the clear liquid that hydrolysis obtained, the adding with shrimp aminosal quality with shrimp aminosal quality, do not add thiamine, ascorbic acid and taurine, reaction is 60 minutes under 110 ℃ of conditions, obtains basic flavoring;
5) to 4) in resulting basic flavoring allocate, employed composition is for to count 5% salt, 0.1% green onion powder, 0.1% taste compositions such as Jiang Fen with basic flavoring quality during allotment, do not add monosodium glutamate and chickens' extract, fully mix and be thermal-reactive shrimp flavor flavoring.
6) the shrimp flavor flavoring that is obtained metering packing: with 5) carries out sterilization processing after weighing, packing, be finished product.
Claims (1)
1. the preparation method of thermal-reactive shrimp flavor flavoring is characterized in that preparation technology is:
1) the shrimp raw material adds water and joins slurries: the leftover bits and pieces that is produced with shrimp or shrimp processing is a raw material, after making beating or drying, carry out pulverization process, and before enzymolysis, add a certain amount of water, and making wherein that the content of dry is 8%-40% in mass, the feed particles fineness is between the 20-80 order;
2) enzyme digestion reaction: above-mentioned slurries are added enzyme hydrolysis, select food flavor enzyme promise and protease, neutral proteinase, alkali protease, the independent or compound use of five kinds of protease of papain for use, based on Protein content in the actual measurement slurries, the addition of enzyme is a 10-500U/G albumen, under 30-60 ℃ of condition enzymolysis 20-300 minute, make that the degree of hydrolysis of protein reaches 15%-30% in the raw material;
3) go out enzyme and slagging-off: the said hydrolyzed liquid enzyme that goes out is handled, and then after filtration or centrifugation, it is standby to get clear liquid;
4) Maillard reaction: toward above-mentioned reduced sugar and the amino acid of adding in the clear liquid that hydrolysis obtained, add or do not add thiamine, ascorbic acid and/or taurine as auxiliary material, reaction is 30-120 minute under 100-120 ℃ of condition, obtains basic flavoring;
Add the amount of reduced sugar and count 1%-20% with shrimp aminosal quality, said reduced sugar comprises one or more in monose, disaccharides, the compound sugar;
Add amino acid whose amount is counted 0.5%-10% with shrimp aminosal quality monomer or compound amino acid;
Add or do not add the amount of thiamine and count 0-5% with shrimp aminosal quality;
Add or do not add the amount of ascorbic acid and count 0-3% with shrimp aminosal quality;
Add or do not add the amount of taurine and count 0-2% with shrimp aminosal quality;
5) be flavor allotment: above-mentioned resulting basic flavoring is carried out or is not the flavor allotment, during allotment employed composition comprise with basic flavoring quality count chickens' extract, the 0.1%-5% of the monosodium glutamate of salt, 0.5%-5% of 0.5%-5% and/or 0.5%-5% green onion powder, 0.1%-5% the ginger powder and fully mix and be thermal-reactive shrimp flavor flavoring;
6) the shrimp flavor flavoring that is obtained metering packing: with 5) carries out sterilization processing after weighing, packing, be finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100382374A CN1806685A (en) | 2006-02-08 | 2006-02-08 | Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials |
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| CNA2006100382374A CN1806685A (en) | 2006-02-08 | 2006-02-08 | Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials |
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| CN112189827A (en) * | 2020-08-24 | 2021-01-08 | 自然资源部第三海洋研究所 | Method for preparing seasoning by using shrimp blanching waste liquid |
| CN112244234A (en) * | 2020-10-31 | 2021-01-22 | 江南大学 | Method for making large meatballs and central kitchen based on aquatic product leftovers |
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