Low temperature denaturing protective agent of minced fillet of grass carp
A technology of denaturing protective agent and surimi, which is applied in the direction of freezing/cooling preservation of meat/fish, etc., which can solve the problems of unfavorable fish protein promotion and consumption, heavy sweetness and heat, and achieve good low-temperature denaturation protection and reduce sweetness Effect of value and calorific value
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Embodiment 1
[0015] Grass carp is first descaled, gutted, headed, and tailed, then the meat is harvested, chopped, rinsed and dehydrated, and 6.3wt% of compound low-temperature denaturation protection agent is added to the surimi (the denaturation protection agent is composed of: 6wt% seaweed Sugar, 0.12wt% sodium pyrophosphate, 0.12wt% sodium tripolyphosphate, 0.06wt% sodium hexametaphosphate), packaged and sealed, quickly frozen to a central temperature of -15°C, and then frozen and stored at -20°C. After 6 months of frozen storage, its surimi gel properties still maintain more than 67% of fresh surimi gel properties, which is better than the combination of commercial antifreeze agents of 4wt% sucrose+4wt% sorbitol, and greatly reduces Calorie value and sweetness value of grass carp surimi.
Embodiment 2
[0017] Grass carp is first descaled, gutted, headed, and tailed, then the meat is harvested, chopped, rinsed and dehydrated, and 5.8wt% of the compound low-temperature denaturation protection agent is added to the surimi (the denaturation protection agent is composed of: 5.5wt% Trehalose, 0.13wt% sodium pyrophosphate, 0.11wt% sodium tripolyphosphate, 0.06wt% sodium hexametaphosphate) were mixed, packaged and sealed, quickly frozen to a central temperature of 15°C, and then frozen at -18°C. After 5 months of frozen storage, the surimi gel properties still maintain more than 70% of the fresh surimi gel properties, which is better than the combination of 4% sucrose + 4% sorbitol commercial antifreeze, and greatly reduces the Calorie value and sweetness value of grass carp surimi.
Embodiment 3
[0019] Grass carp is first descaled, gutted, headed and tailed, then meat is harvested, chopped, rinsed and dehydrated to obtain surimi. Add 6.5wt% compound low-temperature denaturing protective agent to surimi (the denaturing protecting agent consists of: 6.2wt% trehalose, 0.12wt% sodium pyrophosphate, 0.12wt% sodium tripolyphosphate, 0.06wt% sodium hexametaphosphate) Mix, package and seal, freeze quickly to a core temperature of 15°C, and then freeze at -18°C. After 6 months of freezing, the surimi gel properties still maintain more than 70% of the fresh surimi gel properties, which is better than the combination of 4% sucrose + 4% sorbitol commercial antifreeze, and greatly reduces the Calorie value and sweetness value of grass carp surimi.
[0020] On the basis of the above systematic research, through multiple comparisons and analysis of variance, it is obtained that the best cryopreservation agents suitable for grass carp surimi protein are: 6wt% trehalose, 0.12wt% sodi...
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