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Soak for improving prawn quality with antifreezing function

A technology of quality improvement and soaking liquid, which is applied in the fields of food preservation, preservation of meat/fish with chemicals, food science, etc. It can solve the problems of spoilage, difficult to store, easy to reduce quality, etc., and achieve the effect of long preservation period.

Inactive Publication Date: 2007-08-08
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0038] 1. Preparation of quality improver

[0039] Take by weighing 500 grams of sodium polyacrylate, 200 grams of sorbitol, 400 grams of Vc, 600 grams of dextrin, 200 grams of sodium tripolyphosphate, and 100 grams of salt, pour them into 8600 grams of water, stir until completely dissolved.

[0040] 2. Fresh-keeping process

[0041] Weigh 10,000 grams of white prawns, wash them briefly with clean water, pour them into the compound preservative and soak for 2 hours, the temperature of the soaking solution is 8-10°C, and the soaking time is 2 hours; pick up the prawns and dry them, add crushed ice and pack them Store in a fresh-keeping box and refrigerate at 4°C. Stir once every 0.5h during the soaking process.

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PUM

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Abstract

The invention relates to a method for producing the quality improving immerge solution of prawn with anti-freeze function. The invention comprises that weighting 6.0% dextrin, 5.0% sorbitol, 4.0% vitamin C (Vc), 2.0% sodium tripolyphosphate, and 1.0% common salt to be dissolved in 82.0% clean water to prepare quality improving immerge solution, to immerge the prawn at 1:1 mass ratio, while mixing one time each 0.5h, the temperature of immerge solution is 8-10Deg. C and the immerge time is 2h; then taking off the prawn and drying, adding broken ice to arrange prawn into refrigerator to be stored at 4Deg. C. The invention uses natural extractive as main material, with wide application.

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, ...

Claims

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Application Information

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IPC IPC(8): A23L3/3544A23L3/358A23B4/20A23B4/24
Inventor 陈由强叶冰莹何礼标陈民坚张华何文锦黄骐林荣华王冰梅
Owner FUJIAN NORMAL UNIV
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