Cod water-retaining agent
A technology of water-retaining agent and cod, which is applied in the direction of preserving meat/fish with a coating protective layer, which can solve the problems of unsafe use and instability, and achieve the effects of safe use, prevention of deterioration, and reduction of microbial indicators
Inactive Publication Date: 2012-05-16
TIANJIN SANNONGJIN TECH
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
For this reason, people need to use water-retaining agents to maintain the weight of frozen cod, resist oxidation, improve texture
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0007] Embodiment 1: A water retention agent for cod, made by mixing 30Kg of modified starch, 30Kg of trisodium citrate, 10Kg of mannitol, and 5Kg of alginol.
Embodiment 2
[0008] Embodiment 2: A water-retaining agent for cod, made by mixing 40Kg of modified starch, 40Kg of trisodium citrate, 12Kg of mannitol, and 8Kg of alginol.
[0009] Usage and dosage of this product: with 1.0-2.0% of the present invention+1.0% of salt, soak for about 0.5-1.0 hour, water retention and weight gain of about 30-50%.
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The invention relates to a cod water-retaining agent, which is composed of: 30-40 parts of modified starch, 30-40 parts of a food acidity regulator, 10-12 parts of mannitol, and 5-8 parts of trehalose. The water-retaining agent of the invention can make cod retain water and gain weight, has anti-oxidation, bleaching and color protection, texture improving as well as color stabilizing effects, and is safety, nontoxic and harmless for use.
Description
Technical field: [0001] The invention belongs to a functional polymer material in fine chemical industry, in particular to a cod water retaining agent. Background technique: [0002] Water retaining agent is a new type of functional polymer material developed in recent years, which has excellent water absorption and water retention properties. The water-retaining agent has a particularly strong water-absorbing ability, which can absorb water hundreds to thousands of times its own weight, and forms a gel after absorbing water and swelling. At present, the preservation of cod mainly relies on freezing, but after freezing, the weight of cod will be reduced, the color of the fish will change, and the fat content will be oxidized. For this reason, people need to use water-retaining agents to maintain the weight of frozen cod, resist oxidation, improve texture, and stabilize color. However, the water-retaining agents currently used all contain phosphate, which is unsafe and unsta...
Claims
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Inventor 韩文彬王辰王木兰张克森
Owner TIANJIN SANNONGJIN TECH
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