海鲜酱制备工艺技术的研究

Study on the Processing Technology of Seafood Sauce

摘要:

利用罗非鱼下脚料自溶及南美白对虾虾头酶解制取水解液，并以这两种水解液为主要原料，研制营养丰富的海鲜酱。其配方为:水解液50%、白糖5%、食盐15%、味精0.5%、淀粉4%、黄原胶0.25%、白酒2%、I+G：0.25%、酱油6%、姜汁甘草汁6%。该加工工艺简单易行，为水产品加工下脚料的综合利用提供了新思路。

Abstract:

A nutritious seafood sauce was prepared using the hydrolysate of tilipia offal by autolysis and the enzymatic hydrolysate of the heads of shrimp Litopeneaus vannamei as mian materials. The experiment results showed that the optimal formula of that sauce was designed as follows: hydrolysis extracts of 50%, cane sugar of 5%, salt of 15%, monosodium glutamate of 0.5%, starch of 4%, xanthan gum of 0.25%, cooking wine of 2%, IMP+GMP of 0.25%, sauce of 6% and the extract from ginger andliquorice of 6%. The processing technology was convenient and applicable, which provided a new way to comprehensive utilization of aquatic product offal.