Method for preparing shrimp paste by using low-value shrimp and shrimp offal

Technical Field

The invention belongs to the technical field of food processing, relates to seafood food processing, in particular to a use of low-value shrimp paste shrimp and shrimp leftover method of preparation.

Background Art

Various parts of the world shrimp is the most popular one of marine products, has a unique flavor, of the vast number of consumers, therefore, has the shrimp tasted pure shrimp strip , slices making long-term exposure to such consumer favorite food imitates the taste. Eating with the updated continuously, natural, healthy model shrimp flavor of the food processing industry there is an urgent need for the product.

Produce a large number of the shrimp processing the shrimp shell, shrimp tail, shrimp offal, such as head, such waste contains rich protein, phosphorus lipid, astaxanthin and a plurality of mineral, has very large value. At present, my shrimp leftovers used solely for the production of feed or direct waste, have not been fully utilized, cause the waste of resources and environmental pollution, low value shrimp is also faced with the same problem, rational use of aquatic products leftover generated in the processing, the higher the low-value products, is the problem of pressing.

See in the flavor of the main problems are : (1) all to fresh shrimp as the raw material, the cost is high. (2) the artificial disc, a synthetic essence, its product odour more single, lack of natural reality, and usually not fire-resistant. (3) biological zymohydrolysis technology of preparation of shrimp tasted quelite, shrimp aroma not strong enough, not full enough. (4) as the base material in a simple zymohydrolysis, Maillard reaction of simple, shrimp tasted not sufficiently pure, vivid, maize stalk is relatively short.

Through the search, found that the following two articles related to the Patent application with the present invention disclosed a Patent literature:

1, a kind of aquatic animal luring agent production method of shrimp paste (CN102907565A), relating to the aquatic animal feed additive field of the manufacturing process thereof, the method of removing contamination in gland fluid meat separation machine is achieved; the adding in gland fluid hydrolyzed animal protein hydrolase, killing temperature rise to cancer after the end of hydrolysis, enzymatic hydrolysate of the decanter separation, separating liquid ultra filter obtained ultra-filtration, to obtain has filtered the fluid , has filtered the fluid a reverse osmosis membrane separation can be carried out, obtaining carries keeps the thing , finally after mixing with ethanol carries keeps the thing sealing packing. The process of the invention is simple, rational, made of convenient manufacture shrimp paste natural, non-toxic and has no side effect, it has extremely strong and are functions of the function.

2, concentrated shrimp paste (CN1088753), using method, the method of production, refining and seasoning concentration shrimp paste of aquatic products. It has a long storage period, instant, nutritious, delicious taste, and the like. The color, flavor, taste and keep the original on the flavor. The product residue-less, no impurities, is a novel high aquatic flavoring.

By contrast, the present invention Patent application and the above-mentioned Patent discloses that different nature of the literature.

Content of the invention

The aim of the invention is to overcome the defects of the prior art, to provide a simple and practical, low cost, and the product shrimp tasted natural, strong, after preparation shrimp paste of the method, this method, in order to low value, the shrimp and shrimp leftovers as raw materials, by autolysis, directional biological emzymolysis, supercritical carbon dioxide extraction technology and Maillard reaction, and other modern technology and art for preparing the shrimp paste , the obtained product flavor, fragrance lifelike, fresh grape juice, the cost is low.

To achieve the purpose of this invention the technical scheme is:

Using low value, the shrimp and shrimp leftovers preparation shrimp paste method, the steps are as follows:

(1) low value shrimp autolysing: low value shrimp washing, cleaning, the chopped, watering homogenate, the mass concentration of the substrate in 10-40%, adjusted to pH 6.0-8.0, 40-60 the constant temperature is [...] 1-5h, shrimp-value obtained from the solution;

(2) orientation biological emzymolysis: adjusting step (1) and made from the solution of the low pH to 5.0-8.0, and according to the value of 0.1-0.5% adding protease to, maintain the stirring under the conditions of the 40-60 [...] , 1-5h zymohydrolysis, then heating to 80 the the [...] -90 [...] , maintain 10-20min, enzyme, make the shrimp protein hydrolysate;

(3) Maillard reaction: obtained in step (2) of the shrimp protein hydrolysate as the base material, by adding the reducing sugars, amino acid, vitamin B₁, vitamin C and after NaCl, to Maillard reaction, pH5.0-8.0, the reaction temperature is the 100-110 [...] , the reaction time is 1-3h, then cooling to room temperature, the reaction liquid obtained, the spare;

(4) preparation of shrimp paste : to shrimp leftovers as the raw material, the supercritical carbon dioxide extraction technique to extract shrimp flavor substance, and according to the proportion, the its added to the steps in (3) from the reaction solution obtained, shrimp paste modulation can be obtained.

And, in said step (1) the use of pH food grade hydrochloric acid or sodium hydroxide.

And, the step (1) (2) steps in the solution of the pH-value and the use of food grade hydrochloric acid.

Furthermore, protease in said step (2) is a composite protease, flavor protease, the alkaline protease, neutral protease, acidic protease in one or several of the mixture.

And, in said step (3) reducing sugar is glucose, xylose, ribose, lactose, arabinoses in one or several of the mixture.

And, in said step (3) the amino acid is arginine, alanine, glycine, cysteine, serine, methionine, taurine of one kind or several kinds of mixture.

And, the Maillard reaction in step (3) of the specific steps are as follows: the mass fraction is 30-80% shrimp protein hydrolysate, the mass fraction of a reducing sugar 4-9%, amino acid mass fraction of 0.4-1.4%, vitamin B₁ the mass fraction of 0.1-0.6%, vitamin C the mass fraction of 0.1-0.3%, NaCl mass fraction of 3-10%, adding water to fill the 100%, pH5 . 0-8.0, the reaction temperature is the 100-110 [...] , the reaction time is 1-3h, after the reaction, to room temperature, to get the reaction liquid.

And, in said step (4) is or shrimp shell head.

And, in said step (4) and the specific flavor substance extraction method is as follows: to shrimp leftovers as raw materials, drying and crushing, pulverizing graininess is 20-40 mesh, using supercritical carbon dioxide extraction technique to extract, the extraction temperature the 40-55 [...] , extraction pressure 20-35MPa, separation temperature for the 40-55 [...] , the extracting time is 1-3h.

And, in said step (3) shrimp protein hydrolysate, also sugar, amino acid, vitamin B₁, VC, NaCl and step (4) in the weight ratio of the shrimp flavor substance for: 30-80:4-9: 0.4-1.4 : 0.1-0.6: 0.1-0.3 : 3-10:1-5.

The advantage of this invention and the beneficial effect is:

1, the method of the invention uses shrimp leftovers and shrimp production shrimp paste low, effectively reducing the waste of resources and environmental pollution, has important social significance and considerable economic benefits, but also guarantees the natural sources of raw materials, nutrition, security. With modern technology, producing fragrance lifelike, natural, shrimp tasted strong healthy appetite, solves the defects of the existing products.

2, the method of the invention takes the low value, the shrimp and leftovers as the raw material, the raw materials abundant resource, the price is cheap, and improves the utilization rate of raw materials, the higher the value of the product.

3, the method of the invention adopts autolysing and hydrolysis is combined with, protein degradation rate of the raw material is improved, and the content of the amino acid polypeptide is increased, nutritious, and the product is fresh grape juice.

4, the method of the present invention is added in the Maillard reaction solution of supercritical carbon dioxide extraction technique to extract shrimp flavor substance, lifting the product odour shrimp paste , the shrimp tasted more natural, lifelike, pure, strong, coordination.

Mode of execution

Through the specific embodiment detailed further in the utility model, the following embodiment is only descriptive, not to be limited, not to the limit the scope of protection of the utility model.

The used in the invention methods, such as no special provisions, are all conventional production method; the use of reagent, in the absence of special provisions, are conventional, commercially available product.

Embodiment 1:

Using low value, the shrimp and shrimp leftovers preparation shrimp paste method, comprising the following steps:

(1) low value shrimp autolysing: low value shrimp washing, cleaning, grinding, according to the water and shrimp weight ratio 3:1 after mixing of the homogenate, adjusting pH to 7.8, constant temperature is 50 °C 3h, shrimp self-solution low value.

(2) orientation biological emzymolysis: the shrimp is heavy according to low values of the 0.3% in shrimp solution to the value adding acidic protease and flavor protease (acidic protease: flavor protease the weight ratio of 2:1), adjusting the pH to 6.0, maintaining the stirring under the conditions of the 50 [...] , enzymolysis 3h, then heating to 90 the [...] , enzyme 15 min, shrimp protein hydrolysate obtained.

(3) Maillard reaction: the weight percentage of the various substances are as follows: the shrimp protein hydrolysate 50%, glucose 6%, xylose 2%, arginine 0.6%, glycine 0.1%, alanine 0.2%, VB₁ 0.5%, VC0 . 2%, NaCl6%, adding water to fill the 100%, pH7 . 0, the reaction temperature is 105 the [...] , the reaction time is 2h, after the reaction, cooling to room temperature, the reaction liquid obtained, the spare.

(4) preparation of shrimp paste : the shrimp leftovers cleaning, drying, crushing, pulverizing particle size of 20 mesh, using supercritical carbon dioxide extraction technique to extract shrimp flavor substance, the extraction temperature is 45 the [...] , extraction pressure is 35 MPa, separation temperature for the 50 [...] , the extracting time is 2h. And according to the 3% the proportion of the added in the reaction liquid, shrimp paste modulation can be obtained.

By the detection, the shrimp paste product shrimp tasted natural, coordination, fragrance lifelike, fresh grape juice.

Embodiment 2:

Using low value, the shrimp and shrimp leftovers preparation shrimp paste method, comprising the following steps:

(1) low value shrimp autolysing: shrimp low value to low value shrimp washing, cleaning, chopped, according to the water and shrimp weight ratio of 4:1 after mixing of the homogenate, the use of hydrochloric acid or sodium hydroxide (food-grade) adjusting the pH to 7.0, constant temperature is 45 °C 2h, low value, the shrimp and shrimp leftovers from the solution.

(2) orientation biological emzymolysis: to the shrimp is heavyshrimp from in the solution by adding a neutral protease 0.2%, adjusting the pH to 7.0, maintaining the stirring under the conditions of the 45 [...] , enzymolysis 2h, then heating to 90 the [...] , enzyme 15 min, shrimp protein hydrolysate obtained.

(3) Maillard reaction: shrimp protein hydrolysate 60%, glucose 5%, xylose 1%, ribose 1%, arginine 0.4%, cysteine serine 0.1%, methionine 0.1%, alanine 0.2%, VB₁ 0.4%, VC0 . 3%, NaCl5%, adding water to fill the 100%, pH6 . 0, the reaction temperature is the 108 [...] , the reaction time is 1.5h, after the reaction, cooling to room temperature, the reaction liquid obtained, the spare.

(4) preparation of shrimp paste : the shrimp leftovers cleaning, drying, crushing, pulverizing particle size of 20 mesh, using supercritical carbon dioxide extraction technique to extract shrimp flavor substance, the extraction temperature is 40 the [...] , extraction pressure is 30 MPa, separation temperature for the 45 [...] , the extracting time is 1h. And by 2% of its the proportion of the added to the reaction solution, shrimp paste modulation can be obtained.

By the detection, the shrimp paste product shrimp tasted natural, coordination, fragrance lifelike, fresh grape juice.

Embodiment 3:

Using low value, the shrimp and shrimp leftovers preparation shrimp paste method, comprising the following steps:

(1) low value shrimp autolysing: shrimp low value to low value shrimp washing, cleaning, chopped, according to the water and shrimp weight ratio of 4:1 after mixing of the homogenate, the use of hydrochloric acid or sodium hydroxide (food-grade) adjusting the pH to 7.0, constant temperature is 45 °C 2h, low value, the shrimp and shrimp leftovers from the solution.

(2) orientation biological emzymolysis: to the shrimp is heavyshrimp from in the solution by adding a neutral protease 0.2%, the use of hydrochloric acid (food-grade) adjusting the pH to 7.0, maintaining the stirring under the conditions of the 45 [...] , enzymolysis 2h, then heating to 80 the the [...] -90 [...] , enzyme 10-20min, shrimp protein hydrolysate obtained.

(3) Maillard reaction: shrimp protein hydrolysate 60%, glucose 5%, xylose 1%, ribose 1%, arginine 0.4%, cysteine serine 0.1%, methionine 0.1%, alanine 0.2%, VB₁ 0.4%, VC0 . 3%, NaCl5%, adding water to fill the   100%, pH6 . 0, the reaction temperature is the 108 [...] , the reaction time is 1.5h, after the reaction, cooling to room temperature, the reaction liquid obtained, the spare.

(4) preparation of shrimp paste : the shrimp leftovers cleaning, drying, crushing, pulverizing particle size of 20 mesh, using supercritical carbon dioxide extraction technique to extract shrimp flavor substance, the extraction temperature is 40 the [...] , extraction pressure is 30 MPa, separation temperature for the 45 [...] , the extracting time is 1h. And by 2% of its the proportion of the added to the reaction solution, shrimp paste modulation can be obtained.

By the detection, the shrimp paste product shrimp tasted natural, coordination, fragrance lifelike, fresh grape juice.