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Method for preparing shrimp meat water-retaining agent

A water-retaining agent and shrimp technology, applied in the field of food additives, can solve problems such as the limitation of the amount of compound phosphate, the limitation of the water-retention effect of compound phosphate, etc.

Inactive Publication Date: 2010-10-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, when the phosphorus content in the raw shrimp is high, it will inevitably limit the amount of compound phosphate, which will limit the water retention effect of the compound phosphate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Take 30 parts of sodium chloride, 10 parts of sodium bicarbonate, 10 parts of trisodium citrate, and 5 parts of glucono-δ-lactone, and mix them evenly; the phosphorus-free water-retaining agent formed by mixing this is calculated by water-retaining agent: water weight Ratio = 5:100 to prepare a water-retaining agent solution; according to the ratio of water-retaining agent solution: shrimp weight ratio = 1:1, immerse the shrimp in the water-retaining agent solution for 5 hours, and treat it at room temperature for the first 1 hour, every 10 minutes Stir once, and treat at 0-5°C for the next 4 hours, stirring once every 30 minutes. After the dipping treatment, the shrimps are fished out, the soaking liquid on the surface of the shrimps is rinsed off with tap water, and the water can be drained before being packaged, and placed under the condition of -28° C. for freezing. When the average temperature of the shrimp drops to -18°C, transfer the frozen shrimp to a freezer at...

Embodiment 2

[0011] Take 20 parts of sodium chloride, 20 parts of sodium bicarbonate, 12 parts of trisodium citrate, and 5 parts of glucono-δ-lactone, and mix them uniformly; Ratio = 5:100 to prepare a water-retaining agent solution; according to the ratio of water-retaining agent solution: shrimp weight ratio = 1:1, immerse the shrimp in the water-retaining agent solution for 5 hours, and treat it at room temperature for the first 1 hour, every 10 minutes Stir once, and treat at 0-5°C for the next 4 hours, stirring once every 30 minutes. After the dipping treatment, the shrimps are fished out, the soaking liquid on the surface of the shrimps is rinsed off with tap water, and the water can be drained before being packaged, and placed under the condition of -28° C. for freezing. When the average temperature of the shrimp drops to -18°C, transfer the frozen shrimp to a freezer at -18°C. The weight gain of the obtained product reaches about 21%, the weight loss rate of the product after thaw...

Embodiment 3

[0013] Take 10 parts of sodium chloride, 10 parts of potassium chloride, 20 parts of sodium bicarbonate, 10 parts of potassium bicarbonate, 1 part of monosodium citrate, and 20 parts of glucono-δ-lactone, and mix them evenly; The phosphorus-free water-retaining agent is prepared into a water-retaining agent solution according to the ratio of water-retaining agent: water weight ratio = 5: 100; according to the ratio of water-retaining agent liquid: shrimp weight ratio = 1: 1, immerse the shrimp in the water-retaining agent solution for 5 hours , the first 1h is treated at room temperature, stirring once every 10min, and the next 4h is treated at 0-5°C, stirring once every 30min. After the dipping treatment, the shrimps are fished out, the soaking liquid on the surface of the shrimps is rinsed off with tap water, and the water can be drained before being packaged, and placed under the condition of -28° C. for freezing. When the average temperature of the shrimp drops to -18°C, t...

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PUM

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Abstract

The invention discloses a method for preparing a shrimp meat water-retaining agent, which belongs to the technical field of food additives. In the method, table salt, a hydrocarbonate, citrate and gluconic acid-delta-internal ester are used as raw materials, and 20 to 50 parts of table salt, 5 to 30 parts of hydrocarbonate, 1 to 20 parts of citrate and 1 to 20 parts of gluconic acid-delta-internal ester are mixed. The water-retaining agent can be used in the preparation of pre-prepared frozen shrimp meat. When the water-retaining agent is used, the quality structure of the frozen shrimp meat is improved obviously, hardening, frangibility and meat roughening are prevented and juice loss is relieved in a cooling process of the shrimp meat, the unfreezing weight-loss ratio of the frozen shrimp meat can be reduced to 1.4 to 2.2, the net weight increase is up to 16 to 19 on the basis of the weight of the raw material shrimp meat, the obtained products have the advantages of full shrimp meat body form and transparency, and the cooled products are crispy, tender and elastic and have good flavor. The invention has the advantage that the water-retaining agent is low in cost and from toxic and side effect, does not contain composite phosphate and can replace the conventional water-retaining agent.

Description

technical field [0001] The invention discloses a method for preparing a water-retaining agent for shrimp, which belongs to the technical field of food additives. Background technique [0002] In the processing of frozen shrimp, compound phosphate is widely used because of its excellent water retention effect. However, long-term consumption of foods high in phosphate will reduce the body's absorption of calcium, resulting in growth retardation, bone deformities, and poor bone and tooth quality. Long-term large intake of phosphate can lead to parathyroid enlargement, calcified renal insufficiency, hypocalcemia and other diseases, thus endangering health. In addition, when the phosphorus content in the raw shrimp is high, it will inevitably limit the amount of compound phosphate, which will limit the water retention effect of the compound phosphate. Therefore, it is of great significance to replace the compound phosphate water-retaining agent with phosphorus-free water-retain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544A23L1/33A23L17/40
Inventor 许学勤李风舞夏文水姜启兴于沛沛
Owner JIANGNAN UNIV
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