天津商学院与天津市食品卫生监督检验所的科技人员对虾头中提取对虾香味料获得成功。在绞碎、加水微沸后采用热水抽提法与酶解两步作过滤,再作减压深缩,其时加一定量的调配剂(由β-环糊精、淀粉、维生素 C及食盐配成),都易溶于水、无沉淀、保存期长。 Tianjin University of Science and Technology and the Tianjin Food Hygiene Supervision and Inspection Institute’s scientific and technical personnel succeeded in extracting shrimp flavors from shrimp heads. After mincing and adding water, micro-boiling, hot water extraction method and enzymolysis are used for filtration, and then decompression and deep reduction are performed. At the same time, a certain amount of preparation agent (from β-cyclodextrin, starch, vitamin C and The salt is formulated), all soluble in water, without precipitation, long shelf life.