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Production process of on-board euphausia superba mince

An Antarctic krill and minced shrimp technology, which is used in food ingredients as antifreeze, food preparation, food science and other directions to reduce loss, increase gel strength and whiteness, and improve quality and yield.

Active Publication Date: 2014-02-05
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a processing technology for Antarctic krill minced shrimp on board aiming at the problems existing in the preservation of Antarctic krill

Method used

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  • Production process of on-board euphausia superba mince

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] For the production process of Antarctic krill minced shrimp, see figure 1 , including the following steps:

[0016] 1. Pretreatment of Antarctic krill: The freshly caught Antarctic krill is transported by a conveyor belt, washed with seawater during the transmission process, screened and graded, and debris and miscellaneous fish are sorted out.

[0017] 2. Production of Antarctic krill minced shrimp: Collect the pretreated Antarctic krill meat and remove the shrimp shell; rinse the collected Antarctic krill meat with fresh water or sea water below 1°C for the first time, and rinse it in the rinsing water Adding mass percentage is 0.2% CaCl 2 , the amount of rinsing water is 3-4 times the weight of the shrimp meat, slowly stirred for 5 minutes, left to settle for 10 minutes and then dehydrated; then use 3-4 times the fresh water or seawater below 1°C for the second rinse, dehydrated to obtain Antarctic phosphorus Shrimp Shrimp.

[0018] 3. Add 4wt% sucrose, 4wt% sorbi...

Embodiment 2

[0020] Add 0.3wt% CaCl to the rinse water mass in the first rinse 2 , Step 3 Add 5wt% sucrose, 5wt% sorbitol, 0.3wt% polyphosphate, 0.3wt% sodium alginate and 0.4wt% carrageenan to the Antarctic krill minced shrimp, mix well , sealed package after quick freezing, frozen storage below -24 ℃. All the other steps are with embodiment 1, and this example is in the first rinsing of CaCl 2 The dosage is higher than that of Example 1, the amount of antifreeze added is higher than that of Example 1, and the effect is slightly better than that of Example 1 on defluorination and resistance to protein denaturation, but the cost is slightly increased.

Embodiment 3

[0022] Add rinsing water quality 0.1wt% CaCl in the first rinsing water, step 3 adds Antarctic krill minced shrimp quality 3wt% sucrose, 3wt% sorbitol, 0.2wt% polyphosphate, 0.1 Wt% sodium alginate and 0.2wt% carrageenan, mixed evenly, sealed and packaged after quick freezing, and stored in a freezer below -24°C. All the other steps are with embodiment 1, and this example is in the first rinsing of CaCl 2 The dosage is lower than that of Example 1, the amount of antifreeze added is lower than that of Example 1, and the effect is slightly worse than that of Example 1 in terms of defluorination and resistance to protein denaturation, but the cost is slightly reduced.

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Abstract

The invention discloses a production process of on-board euphausia superba mince. The production process of on-board euphausia superba mince particularly comprises the following steps of rinsing euphausia superb twice after flesh extraction, dehydrating, adding an antifreeze agent, and storing frozen euphausia superb mince at minus 24 DEG C after quick-freezing; rinsing the euphausia superb mince by fresh water or seawater again which contains 0.1-0.3% of CaC12 for one time, and then rinsing the euphausia superb mince by fresh water or seawater for the second time, thus improving the jelly strength and the whiteness of the euphausia superba mince and reducing the loss of fluorine content and nutritional components; and adding 3-5% of saccharose, 3-5% of sorbitol, 0.2-0.3% of polyphosphates, 0.1-0.3% of sodium alginate tech grade as well as 0.2-0.4% of carrageenan, thus reducing the possibility of the protein denaturation of the euphausia superba mince during the freezing process, and improving the euphausia superba mince quality and yield.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and relates to a production process for using Antarctic krill to produce Antarctic krill minced shrimp on a large-scale processing ship in the Antarctic sea area. Background technique [0002] The body length of Antarctic krill is generally 4.0-5.5cm, and it is one of the single species of biological resources with the largest number and the most successful reproduction on the earth. According to statistics, the annual catchable amount of Antarctic krill can reach 100 million tons, which is equivalent to the sum of the current annual fish and crustacean catches in the world (99 million tons), and it is the human beings that have been identified. The largest protein source, forming a huge potential fishery resource. In recent years, the annual catch of Antarctic krill has remained above 100,000 tons, and krill resources have great potential for development. [0003] However, Antarctic k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
CPCA23L5/276A23L17/40A23V2002/00A23V2200/206A23V2300/20
Inventor 汪之和施文正王锡昌邸向乾林丰
Owner SHANGHAI OCEAN UNIV
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