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Acid and odor removal agent for dosidicus gigas

A deodorizing technology for Peruvian squid, which is applied in the field of deacidification and deodorization agents, can solve the problems of reducing Peruvian squid deacidification and deodorization agents, inconvenient use, long processing time, etc., and achieves good deacidification effect, good effect and short soaking time Effect

Inactive Publication Date: 2012-03-07
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the above additives are only used for squid freezing, the adding temperature is 0-10°C, the adding conditions are strict, it is inconvenient to use, the processing time is longer than 12 hours, the speed is slow, and the efficiency is low. Only use monosodium or trisodium citrate to remove acid less effective
In addition, squid products (such as grilled squid shreds, squid slices, etc.) are processed by heat treatment, which will produce a strong amine odor. At present, there has been no public report that it can not only remove the sour taste of Peruvian squid, but also reduce the heat treatment of Peruvian squid. Acid and deodorizer for amine odor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Peruvian squid is naturally thawed, drained, cut into squid slices about 1 cm thick and weighed; 10 kg of sodium erythorbate, 25 kg of trisodium citrate, 10 kg of sodium polyphosphate, 20 kg of potassium sodium tartrate, 2 kg of disodium calcium edetate, 17.5 kg of trehalose, 1 kg of mannitol, mixed with 14.5 kg of modified starch, stirred evenly to make a deacidification and deodorizing agent for Peruvian squid, and then dissolved in water to form a percentage by weight The soaking solution with a concentration of 2%, according to the ratio of 40-50Kg of Peruvian squid soaked in 100 Kg soaking solution, immerse the squid slices in the aqueous solution at room temperature, soak for 8-10 hours, stir the air flow during the soaking process, and take out the squid slices after soaking Drain the water, put it into an oven, and bake it into grilled squid slices. The amine odor of the squid slices is rarely produced during baking, and the volatile basic nitrogen of the grilled...

Embodiment 2

[0015] It is basically the same as Example 1, except that 15 kilograms of sodium erythorbate, 20 kilograms of trisodium citrate, 15 kilograms of sodium polyphosphate, 25 kilograms of potassium sodium tartrate, 2 kilograms of calcium disodium edetate, seaweed 15 kilograms of sugar, 1.35 kilograms of mannitol, mix with 6.65 kilograms of modified starches, stir and be mixed with the deacidification and deodorization agent of peruvian squid, be dissolved in water again and be made into the immersion solution that weight percent concentration is 2.5%.

Embodiment 3

[0017] It is basically the same as Example 1, except that 5 kilograms of sodium erythorbate, 30 kilograms of trisodium citrate, 5 kilograms of sodium polyphosphate, 15 kilograms of potassium sodium tartrate, 3 kilograms of disodium calcium edetate, seaweed 25 kilograms of sugar, 3 kilograms of mannitol, mix with 14 kilograms of modified starches, stir and be mixed with the deacidification and deodorization agent of peruvian squid, be dissolved in water again and be made into the immersion solution that weight percent concentration is 1.5%, during immersion process 30 minutes to 1 hour stirring intermittently with hand stirring.

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PUM

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Abstract

The invention discloses an acid and odor removal agent for dosidicus gigas. The acid and odor removal agent comprises the following raw material components in percentage by weight: 5-15% of sodium erythorbate, 20-30% of trisodium citrate, 5-15% of sodium polyphosphate, 15-25% of potassium sodium tartrate, 2-3% of calcium disodium edetate, 15-25% of trehalose, 1-3% of mannitol and the balance of modified starch. The acid and odor removal agent is made by mixing and evenly stirring the raw material components. The acid and odor removal agent has the advantages of availability at normal temperature, short soakage time within 10 hours, better acid removal effect, fast acid and odor removal speed and capability of reducing and even preventing amine odor generated during the heat treatment process of the dosidicus gigas, thus being convenient for use.

Description

technical field [0001] The invention relates to an additive for processing squid, in particular to an acid-removing and deodorizing agent for Peruvian squid. Background technique [0002] The main varieties of squid processed in my country are Argentine squid and North Pacific squid; in recent years, with the continuous decline in the production of North Pacific squid and Argentine squid and the continuous rise in price, coupled with the continued decline in the world economy, squid processing production has been greatly affected. shock. For this reason, various processing enterprises use Peruvian squid as a substitute for North Pacific squid raw materials; Peruvian squid has tender meat, rich nutrition, rich resources, large catches, and low price; but squid carcass muscles are sour, which has unwelcome "Strange sour taste". In order to improve the quality of Peruvian squid, there are additives such as DOFISH-secret squid acid remover and DOFISH-squid energy, which are com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 娄永江解薇
Owner NINGBO UNIV
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