Soak for improving prawn quality with antifreezing function

Abstract

The invention relates to the processing technology of aquatic products, in particular to a formula of soaking solution for improving the quality of prawns with antifreeze function. The present invention is realized through the following technical solutions: accurately weigh 6.0% dextrin, 5.0% sorbitol, 4.0% vitamin C (Vc), 2.0% sodium tripolyphosphate and 1.0% salt, dissolve in 82.0% Prepare the prawn quality improvement soaking solution in clear water; soak according to the weight of shrimp: soaking solution = 1:1; stir once every 0.5h during the soaking process, the temperature of the soaking solution is 8-10°C, and the soaking time is 2h; After the prawns are picked up and dried, add crushed ice and put them in a fresh-keeping box and place them in the refrigerator at 4°C. The invention uses natural extracts as the main raw material, comprehensively applies the principles of biochemical engineering and enzyme engineering, and formulates the product that can maintain the original flavor and nutritional components of aquatic products and meet the needs of 4°C refrigeration in refrigerators.

Description

technical field [0001] The invention relates to the processing technology of aquatic products, in particular to a formula of soaking solution for improving the quality of prawns with antifreeze function. technical background [0002] Aquatic products have the characteristics of delicious taste, rich nutrition, and strong health care effects. In recent years, it has been found that they are rich in n-3 unsaturated fatty acids and other active substances that are effective for cardiovascular diseases, and they are becoming more and more popular. The nutritional value and unique flavor of aquatic products have gradually been understood, recognized and favored by consumers, which has gradually expanded their market groups. Fear, turning their attention to aquatic products, the demand for aquatic products has increased significantly, and has been on the rise, and the consumer market is maturing. The major consumer countries of aquatic products, such as the United States, Japan, ...

AI Technical Summary

Problems solved by technology

[0003] Because the water content in the muscles of aquatic products such as fish, shrimp and shellfish is about 70%, the tissues are fragile, the natural immune substances are less, the unsaturated fatty acids are easily oxidized, and the soluble protein content is high, so it is not easy to store compared with ordinary animal meat tissues, and it is easy to reduce the quality. corruption

Fresh fish, shrimp and shellfish have high requirements on the environment during processing, especially in the hot season, if cooling precautions are not taken, they are easily spoiled during processing

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