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Shrimp meat quality improver as well as preparation method and application thereof

A quality improver and shrimp meat technology, applied in the field of shrimp meat quality improver and its preparation, can solve the problems of lack of umami, high price, liver toxicity of the immune system, etc., and achieve the improvement of the quality, flavor and taste of shrimp meat. Effect

Active Publication Date: 2014-02-12
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet high-quality prawns are often expensive, which makes consumers discouraged. The prawns that can be consumed are often poor in fragrance, taste, and elasticity. Therefore, it is necessary to develop a new type of shrimp quality improver. Make consumers can buy delicious and cheap shrimp
However, seafood operators currently on the market generally use formalin and other prawns to process them during processing, so that the prawns look bright and pleasing to the eye, but this also makes the prawns feel jerky and lack freshness. Formalin is a chronic poisoning drug. Long-term exposure to low-dose formalin can cause chronic respiratory diseases, women's menstrual disorders, neonatal physical decline, and even nasopharyngeal cancer. System, immune system, liver, etc. have toxic effects

Method used

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  • Shrimp meat quality improver as well as preparation method and application thereof
  • Shrimp meat quality improver as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take about 1000g of shrimp and thaw at 0-10°C.

[0022] Weigh 12g of sodium bicarbonate, 20g of sodium citrate, 10g of potassium chloride, 30g of potassium gluconate, 10g of sodium carbonate, 12g of sodium phosphate, 12g of potassium phosphate, add about 1500ml of water to make a solution, stir well, add 20g of salt, Stir to dissolve, then measure the pH, add glycine, adjust the pH to 7.5, then weigh 1.5g of transglutaminase, add to the above-mentioned pH-adjusted solution, stir well, and soak the thawed shrimp Soak the shrimps in the prepared solution for 10 hours, then remove the shrimps, place them at -80°C for quick freezing, and transfer to -20°C for 4 hours to freeze for storage.

[0023] After thawing the preserved shrimp, place it in boiling water and boil for two minutes, and then perform sensory evaluation.

Embodiment 2

[0025] Take about 1000g of shrimp and thaw at 0-10°C.

[0026] Weigh 12g of sodium bicarbonate, 20g of sodium citrate, 10g of potassium chloride, 30g of potassium gluconate, 10g of sodium carbonate, 12g of sodium phosphate, 12g of potassium phosphate, add about 1500ml of water to make a solution, stir well, add 20g of salt, Stir to dissolve, then measure the pH, add glycine, adjust the pH to 8.5, then weigh 1.5g of transglutaminase, add to the above-mentioned pH-adjusted solution, stir well, and soak the thawed shrimp Soak the shrimps in the prepared solution for 10 hours, then remove the shrimps, place them at -80°C for quick freezing, and transfer to -20°C for 4 hours to freeze for storage.

[0027] After thawing the preserved shrimp, place it in boiling water and boil for two minutes, and then perform sensory evaluation.

Embodiment 3

[0029] Take about 1000g of shrimp and thaw at 0-10°C.

[0030] Weigh 12g of sodium bicarbonate, 20g of sodium citrate, 10g of potassium chloride, 30g of potassium gluconate, 10g of sodium carbonate, 12g of sodium phosphate, 12g of potassium phosphate, add about 1500ml of water to make a solution, stir well, add 20g of salt, Stir to dissolve, then measure the pH, add glycine, adjust the pH to 7.5, then weigh 1.0g of transglutaminase, add it to the above-mentioned pH-adjusted solution, stir well, and soak the thawed shrimp Soak the shrimps in the prepared solution for 10 hours, then remove the shrimps, place them at -80°C for quick freezing, and transfer to -20°C for 4 hours to freeze for storage.

[0031] After thawing the preserved shrimp, place it in boiling water and boil for two minutes, and then perform sensory evaluation.

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Abstract

The invention discloses a shrimp meat quality improver, which comprises transglutaminase, an alkaline solution, table salt and amino acid, wherein the enzyme activity of the transglutaminase is 100 international units per gram, and the content of the transglutaminase is 0.03 to 0.15 percent; the alkaline solution is a mixture of any two or more sodium hydrogen carbonate, sodium citrate, potassium chloride, potassium gluconate, sodium carbonate, sodium phosphate and potassium phosphate, and the content of the alkaline solution is 3 to 20 percent; the content of the table salt is 1 to 3 percent; and the amino acid is a mixture of one or more serine, arginine and glycine, and the content of the amino acid is 0.1 to 0.8 percent. The invention also discloses a preparation method and application of the shrimp meat quality improver. The shrimp meat quality improver can effectively improve the elasticity, chewiness, flavor, mouthfeel and the like in various aspects of the shrimp meat.

Description

Technical field [0001] The invention belongs to the field of seafood processing. Specifically, it relates to a shrimp meat quality improver and its preparation method and application. Background technique [0002] Shrimp is extremely nutritious, and contains protein several times to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat is as good as fish. It is also soft, easy to digest, and it is a good nutritious food for the elderly, which is extremely beneficial to health; it is also an excellent food for people who are weak and need to nurse after illness. However, high-quality shrimps are often expensive, which discourages consumers. The affordable shrimps are often inferior in terms of flavor, texture and elasticity. Therefore, it is necessary to develop a new type of shrimp quality improver. So that consumers can buy delicious and cheap sh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/33A23L29/00A23L17/40
Inventor 王晓云高红亮常忠义向汝发
Owner EAST CHINA NORMAL UNIV