摘要
以刀额新对虾为原料 ,测定了其蛋白质的氨基酸组成 ;采用虾组织快速自溶新技术对蛋白质进行水解 ,经减压浓缩和适当调配制得 2种天然海鲜调味料———黑虾油和虾味沙司。 2种产品富含谷氨酸 (Glu)、天门冬氨酸 (Asp)、甘氨酸 (Gly)、丙氨酸 (Ala)、赖氨酸 (Lys)等呈味氨基酸和必需氨基酸 ,钙含量高 ,是味道鲜美、营养丰富的天然海鲜调味品。
Two marine seasonings , black shrimp sauce and shrimpsh sauce , which had been prepared through shrimp tissues' quick autolysis and vaccum concentration technology were produced from Metapenaeus enisi. The amino acid composition of the protein of raw material was also determined. The delicate and nutritious seasonings are rich in tasty amino acids, essential amino acids and Calcium.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第2期36-39,共4页
Food and Fermentation Industries
基金
广东省海洋与水产厅资助项目!1994- 2 4
国家发明专利!CN1146 30 2A
关键词
刀额新对虾
快速自溶
海鲜调味料
生产
Metapenaeus enisi, quick autolysis , marine seasoning , amino acid , trace element
