Research On The Key Technologies Of Shrimp Head Soy Sauce

The study developed the prawn head soysauce, which was nutritious, reasonable ratio and possessingboth salty and fresh flavor, by using processing byproducts-head of the prawn and soybean meal as rawmaterial, adopting mixed fermentation method after koji-making using Aspergillus oryzae (Shanghaibrewing3.042), and optimizing the processing conditions. And the indicators of physical, chemical andthe senses were determined，in which the differences between commercial and homede soysauce wereanalyzed.The main results are as follows:1The better fermentation process with orthogonal experiment was get, according to the test results ofthe single factor: prawn heads and soybean meal quality ratio was1:1, salt dosage was12%,fermentation temperature was45°C, fermentation time was32days, and the nitrogen content of aminoacids in end products was1.601±0.004g/100g. The the head of the prawn soysauce made by thetechnology has bright color-red brown, rich sauce and outstanding seafood flavor, moderate taste, bothsalty and fresh flavor.2The study detected basic nutrientmicrobial indicatorss, heavy metal content, and sensorycharacteristics of the prawn head soysauce end products. The results showed that it was nutritious,whose heavy metal content and microbiological indicators were not excessive； the sensorycharacteristics showed that it has a peculiar fermented shrimp taste, a unique fermented soybean mealtaste, salty and the smell ofseafood.3The study compared nutrition indicators of the homemade soysauce with commercial commonsoysauce. The results showed that all kinds of amino acids content were higher than ordinary beanssoysauce, especially the aspartic acid and glutamic acid, so the seafood flavor was rich.The essentialratio of amino acids and total amino acid content of prawn head soysauce, which reached39.15%, washigherthe than commercial soysauce, which was52.29%and23.49%. Thus nutritional quality of theprawn sauce was higher.4The study compared sensory index of the prawn head soysauce with commercial common soysauce.The results showed that compared to the commercial common soysauce, the prawn head soysauce hasa stronger and unique seafood flavor, and harmonious taste.5The indicators of the prawn head soysauce were in line with GB18186-2000Fermented soy sauce、GB/T5009.39-2003Method for analysis of hygienic standard of soybean sauce、SBT10311-1999Technical regulations of soy sauce with low-Salt and solid state fermentation�'�DB37T1272-2009Code for Production technical of soy sauce with foodstuff fermentation. The technology can be appliedto actual production.