Development and preparation of shrimp sauce with shrimp shell

Shrimp shell protein was obtained by aqueous enzymatic process to prepare shrimp sauce.The result showed that shrimp shell was extracted by water under the condition of solid-to-liquid ratio 1∶4,temperature50 ℃ and time 1h,then centrifugated to separate supernatant.Residual shrimp shell was extracted again by papain under the condition of solid-to-liquid ratio 1∶1,papain added 0.075%,temperature 50 ℃ and time 1.5 h.On these conditions,the product yield of shrimp shell protein reached 74.29%.Shrimp sauce was prepared with shrimp shell protein and other food stuff.