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Phosphorus-free water-retaining agent for shrimp meat and use method thereof

A water-retaining agent and shrimp technology, which is applied in the fields of application, food preservation, food science, etc., can solve the problem that aquatic products have little water-retention effect, and achieve the effect of tight structure, stability and delicious taste.

Active Publication Date: 2011-03-30
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above water-retaining agents are only suitable for livestock and poultry meat, and have little water-retaining effect on aquatic products, especially shrimps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Prepare a phosphorus-free water-retaining agent so that the mass percentage content of each component is: algin oligosaccharide (viscosity: 55mPa·s) 1%, modified starch 5%, calcium chloride 0.5%, sorbitol 5%, lactic acid 1% %, and the balance is pure water.

[0033] Take fresh and live Penaeus prawns, rinse them with tap water, immerse in ice-water mixture for 10 minutes, remove the heads and tails at 10°C, remove the tails, defecate gently, and remove the shells to obtain fresh shrimps.

[0034] Soak the shrimps in the above-mentioned phosphorus-free water-retaining agent below 10°C according to the material-to-liquid ratio of 1:2, stir slowly every 30 minutes, take it out after soaking for 2 hours, and drain for 20 minutes.

[0035] Quick-frozen shrimps below -30°C, then vacuum-packed and stored at -20°C.

[0036] During this process, the soaking weight gain rate of Chinese prawns was 13.6%, the thawing loss rate after 20 days of freezing was -7.3%, the cooking loss ...

Embodiment 2

[0038] Prepare phosphorus-free water-retaining agent so that the mass percentage content of each component is: algin oligosaccharide (viscosity: 55mPa·s) 1.5%, modified starch 3%, calcium chloride 1%, sorbitol 7% lactic acid 2% , and the balance is pure water.

[0039] Take fresh and live Penaeus vannamei, rinse with tap water, immerse in the ice-water mixture for 10 minutes, remove the head and tail at 10°C, defecate with light pressure, and remove the shells to obtain fresh shrimp.

[0040] Add the shrimp into the above-mentioned phosphorus-free water-retaining agent below 10°C according to the material-to-liquid ratio of 1:2, stir slowly every 30 minutes, take it out after soaking for 2 hours, and drain for 20 minutes.

[0041] Quick-frozen shrimps below -30°C, then vacuum-packed and stored at -20°C.

[0042] During this process, the soaking weight gain rate of Chinese prawns was 12.5%, the thawing loss rate after 20 days of freezing was -8.2%, the cooking loss rate was 9....

Embodiment 3

[0044] Prepare phosphorus-free water-retaining agent so that the mass percentage content of each component is: 2.5% alginate oligosaccharide (viscosity: 55mPa·s), 4% modified starch, 2% calcium chloride, 3% sorbitol, 4% lactic acid %, and the balance is pure water.

[0045] Take fresh and live Penaeus prawns, rinse them with tap water, immerse in ice-water mixture for 10 minutes, remove the heads and tails at 10°C, remove the tails, defecate gently, and remove the shells to obtain fresh shrimps.

[0046] Soak the shrimps in the above-mentioned phosphorus-free water-retaining agent below 10°C according to the material-to-liquid ratio of 1:1, stir slowly every 30 minutes, take it out after soaking for 1 hour, and drain for 20 minutes.

[0047] Quick-frozen shrimps below -30°C, then vacuum-packed and stored at -20°C.

[0048] During this process, the soaking weight gain rate of Chinese prawns was 13.8%, the thawing loss rate after 20 days of freezing was -7.0%, the cooking loss ra...

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Abstract

The invention discloses a phosphorus-free water-retaining agent for shrimp meat, which is characterized by comprising the following components in percent by mass of 0.5-3 percent of algin oligosaccharide, 1-10 percent of modified starch, 0.3-3 percent of calcium chloride, 0.5-10 percent of sorbitol, 0.5-5 percent of lactic acid and the balance of pure water. The phosphorus-free water-retaining agent can remarkably improve the weight and the water binding capacity in processes of soaking, freezing and storage, thawing and the like of the shrimp meat, increases the yield of the shrimp meat, prevents the loss of moisture in the processes of processing, freezing and storage and thawing, does not contain the phosphorus element, and can avoid the problems that phosphate exceeds the standard because of adding polyphosphate water-retaining agents, unpleasant metal astringent and tissue roughness are generated when the shrimp meat is steamed and boiled, and the shrimp meat can generate phenomena of snowflake and crystallization on the surface because of the settling function of the phosphates. The invention also provides a use method of the phosphorus-free water-retaining agent.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a phosphorus-free water-retaining agent for shrimp and its application method. Background technique [0002] Water-retaining agent is a substance added to help maintain moisture in food. It mostly refers to phosphate substances that are used in the processing of meat and aquatic products to enhance their moisture stability and have high water holding capacity. Polyphosphate is one of these substances. When used in aquatic products, it can reduce the loss of water and nutrients during the processing, transportation and storage of aquatic products, maintain the tenderness of products, and increase the yield. However, polyphosphoric acid Excessive addition of salt, on the one hand, will cause unpleasant metallic astringency, rough texture, and phosphate precipitation during storage, resulting in "snowflakes" and "crystallization" on the surface. On the other hand, consumers will c...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L1/33A23L17/40
Inventor 励建荣张丽王丽李学鹏朱军莉
Owner ZHEJIANG GONGSHANG UNIVERSITY
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