2009•Zhongguo tiaoweipinRequires access
Study on shrimp sauce.
Yunjian Du, Yuqiao Zhao, Ma ChenYan
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Abstract
Shrimp sauce was produced by fermentation with Aspergillus oryzae koji using small shrimp and soybean as main substrates.The best ratio of brine shrimp and soybean-koji,the optimal temperature and the optimal salinity was determined with orthogonal experiment and Sensory evaluation to analyze.The results of orthogonal experiment showed that the end shrimp sauce contained with amino acid 0.77 g/dL when the ratio of quatity between brine shrimp and soybean-koji was 80:120,the fermentation temperature was at 45 ℃ and the salinity was at 13 °Be',The resulted sauce was a good seasoning,which was savory with balanced nutrition composition.