กรมประมงคิดค้นซอสปรุงรสสูตรใหม่ ผลงานวิจัยเพิ่มมูลค่าเศษเหลือทิ้งจากการแปรรูปกุ้ง

YJ2011 M12

Waste from processed of Vaena white shrimp has use to increase value by make as cooking products name "Shrimp head sauce" which research start with bring shrimp head and shrimp skin that mix from factory to separate by select only shrimps head to extracted protein hydrolysate by enzyme and microorganism in lactic acid will get protein extract from shrimp head then develop into shrimp head sauce product by use 200 grams of hydrolysate from shrimp head, light soy sauce 67 grams, sugar 24 grams, glucose 34 grams, corn flour 34 grams, water 67 grams then stew them together until boiling, stir well then fill in bottle when it in hot state. Shrimp head sauce will has thick characteristic, red brown, salty and sweet with acceptability of trier, can cook various food with shrimp flavor, enhance taste and the nutritional value of food as well because it have 7 types of necessary amino acid which Lysine is amino acid that found the most. For more information contact Fishery Technological Development Division, Department of Fisheries within office hours.