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Quality modifier for pre-treatment of aquatic product before drying and its prepn and application

A technology of quality improver and aquatic products, applied in the direction of preservation of meat/fish with chemicals, can solve the problems of poor quality, unoptimized product quality, etc., and achieve the effect of increasing rehydration, preventing oxidation and muscle fiber contraction

Inactive Publication Date: 2007-11-07
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, during the heating process of aquatic product drying, especially at 20-40°C, microorganisms are suitable for reproduction, which may easily cause quality deterioration
[0003] In the drying process of existing aquatic products, the quality improvement pretreatment before drying is generally not carried out, so that the product quality cannot be optimized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Take 10kg of 45% liquor, add 15g of antioxidant BHA, add part of water, then add 100g of sodium polyphosphate, 45g of glucono-δ-lactone, glucose oxidase (derived from Aspergillus niger, activity ≥ 10000u / ml (pH 7.0), liquid, Shanghai Baofeng Biochemical Co., Ltd.) 500u, trehalose 2g, ascorbic acid 10g, add water quantitatively to 30000g, mix evenly to obtain a quality improver.

[0045] Remove the head, viscera, skin, and bones of the horse-faced fish, wash it, add 1 kg of quality improver to each 10 kg of fish, soak for 45 minutes, and dry and dehydrate in a drying room at 50 ° C until the water content is 35%.

[0046] The processed horse-faced fish dried fish meat is white and shiny, with good muscle fiber softness, ideal muscle elasticity, no obvious fishy smell, slightly mellow flavor, and no browning reaction.

Embodiment 2

[0048] Get 8 kg of 55-degree liquor, add antioxidant TBHQ 8 g, add water, then add sodium hexametaphosphate 60 g, glucono-δ-lactone 45 g, glucose oxidase (derived from Aspergillus niger, activity ≥ 10000u / ml (pH 7.0 ), liquid, Shanghai Baofeng Biochemical Co., Ltd.) 30000u, trehalose 0.5g, D-sodium iso-Vc 50g, add water to quantitatively reach 30000g, mix well to obtain a quality improver.

[0049] Remove the viscera from the eel, clean it, add 3kg of quality improver to every 10kg of fish meat and soak for 60min, and dry and dehydrate in a drying room at 50°C for 8h until the water content is 38%.

[0050] The dried eel products after treatment have glossy surface, natural color, good muscle fiber flexibility, no obvious fishy smell and rancid smell of oil, slightly mellow flavor, and no obvious browning reaction.

Embodiment 3

[0052] Take 15kg of 38-degree liquor, add 40g of compound antioxidant (BHA:BHT mass ratio is 1:1), add water, then add 20g of sodium pyrophosphate, 45g of glucono-δ-lactone, glucose oxidase (from black Aspergillus, activity ≥ 10000u / ml (pH 7.0), liquid (Shanghai Baofeng Biochemical Co., Ltd.) 6000u, trehalose 9g, ascorbic acid 25g, add water to quantitatively reach 30000g, mix evenly to obtain a quality improver.

[0053] Remove the head and viscera of the small yellow croaker, clean it, add 3kg of quality improver to each 20kg of small yellow croaker and soak for 30 minutes, put it in a drying room for 7 hours at 50°C, and dry and dehydrate until the water content is 25%.

[0054] The dried small yellow croaker after treatment has bright yellow surface and natural color, no fishy smell and mellow aroma, complete muscle fiber bundles, and good elasticity after rehydration.

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PUM

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Abstract

The present invention provides one kind of quality modifier for dried aquatic product and its composition and usage. The quality modifier consists of white spirit, antioxidant, phosphate, gluconic acid-delta-lactone, ascorbic acid and mycose, and may also have enzyme, such as glucose oxidase, added to further raise antioxidant effect. The quality modifier may be used to prevent oxidation, myofibril contraction and microbe propagation during drying aquatic product, eliminate fish smell and raise rehydration property. When the quality modifier is used, aquatic product and the quality modifier in the weight ratio of 2-15 to 1 are set in a basin, and the aquatic product is soaked for 30-60 min before being dried at 50 deg.c to obtain dried aquatic product.

Description

(1) Technical field [0001] The invention relates to a quality improver for pre-drying treatment of aquatic products and its preparation and application. (2) Background technology [0002] Aquatic products are rich in protein, vitamins and highly unsaturated fat. During the drying process (especially hot air drying at higher temperature and higher wind speed), the main changes that are prone to occur are physical changes such as muscle fiber shrinkage, surface hardening, and irreversible recovery; As well as chemical changes such as flavor changes, browning reactions, oxidation of highly unsaturated fatty acids and vitamins. In addition, during the drying process of aquatic products, microorganisms are suitable for reproduction, especially at 20-40°C, which can easily cause quality deterioration. [0003] In the drying process of existing aquatic products, the quality improvement pretreatment before drying is generally not carried out, so that the product quality cannot be o...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/24A23B4/20
Inventor 丁玉庭聂小华刘书来张建友
Owner ZHEJIANG UNIV OF TECH
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