Preparation method of water-retaining agent for grass carp and water-retaining method

A water-retaining agent and grass carp technology, applied in food preservation, preservation of meat/fish with a coating protection layer, food science, etc., can solve the problems affecting the freshness and taste of seafood, long processing time, etc., and achieve low price and easy thawing Low loss rate and cooking loss rate, effect of reducing usage

Active Publication Date: 2014-08-20
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water-retaining agent has a good water-retaining effect and a small thawing loss rate. However, due to the use of a large amount of edible salt, and the processing time takes 5 hours, the processing time is long, and it is easy to affect the freshness and taste of seafood.

Method used

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  • Preparation method of water-retaining agent for grass carp and water-retaining method

Examples

Experimental program
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Effect test

Embodiment 1

[0021] (1) Use grass carp with a catch period of 48h to 72h to remove the head and tail, dephosphorize and peel the skin, then take out the internal organs of the grass carp for later use;

[0022] (2) At 4°C, grind grass carp viscera with a meat grinder, add pure water, the mass ratio of the ground grass carp viscera to pure water is 1:5, and homogenize for 1 min; at 4°C, Adjust the pH value to 10 with edible sodium hydroxide, let it stand for 8 minutes, filter and remove the insoluble matter, and obtain the grass carp visceral protein solution;

[0023] (3) Add grass carp visceral protein liquid and compound phosphate (the mass ratio of tripolyphosphate: pyrophosphate: hexametaphosphate is 2:2:1) into deionized water to prepare the mass percentage concentration of grass carp visceral protein liquid 3% water-retaining agent with a concentration of 0.25% by mass of compound phosphate;

[0024] (4) Cut the fresh grass carp with heads and tails removed, dephosphorized, and peel...

Embodiment 2

[0027] (1) Use grass carp with a catch period of 48h to 72h to remove the head and tail, dephosphorize and peel the skin, then take out the internal organs of the grass carp for later use;

[0028] (2) At 4°C, grind grass carp viscera with a meat grinder, add pure water, the mass ratio of the ground grass carp viscera to pure water is 1:6, and homogenize for 1 min; at 4°C, Use edible sodium hydroxide to adjust the pH value to 12, let it stand for 10 minutes, filter to remove insoluble matter, and obtain grass carp viscera protein liquid;

[0029] (3) Add grass carp visceral protein liquid and compound phosphate (the mass ratio of tripolyphosphate: pyrophosphate: hexametaphosphate is 2:2:1) into deionized water to prepare the mass percentage concentration of grass carp visceral protein liquid Water retaining agent with a concentration of 6% and a compound phosphate mass percentage concentration of 0.15%;

[0030] (4) Cut the fresh grass carp with heads and tails removed, depho...

Embodiment 3

[0033] (1) Use grass carp with a catch period of 48h to 72h to remove the head and tail, dephosphorize and peel the skin, then take out the internal organs of the grass carp for later use;

[0034] (2) Under the condition of 4°C, grind the viscera of grass carp with a meat grinder, add pure water, the mass ratio of the viscera of grass carp to pure water is 1:5.5, and homogenize for 1 min; under the condition of 4°C, Use edible sodium hydroxide to adjust the pH value to 11, let it stand for 12 minutes, filter to remove insoluble matter, and obtain grass carp viscera protein liquid;

[0035] (3) Add grass carp visceral protein liquid and compound phosphate (the mass ratio of tripolyphosphate: pyrophosphate: hexametaphosphate is 2:2:1) into deionized water to prepare the mass percentage concentration of grass carp visceral protein liquid Water-retaining agent with a concentration of 4.5% and a compound phosphate mass percentage concentration of 0.20%;

[0036] (4) Cut the fresh...

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Abstract

The invention discloses a preparation method of a water-retaining agent for a grass carp and a water-retaining method. The preparation method comprises the following steps: removing the head, the tail, the scales and the skin of the fresh grass carp and taking out the viscera of the grass carp for later use; mincing the viscera of the grass carp by using a meat mincer at 4 DEG C, adding purified water, and homogenizing; adjusting the pH value by edible sodium hydroxide, and filtering for removing insoluble substances to obtain grass carp viscera protein liquid; adding the grass carp viscera protein liquid and composite phosphate into de-ionized water to prepare the water-retaining agent; and cutting the fresh grass carp into fish fillets, soaking the fish fillets in the water-retaining agent for 0.5-2 hours, taking out the soaked fish fillets, and quickly freezing for storage. The water-retaining agent has the advantages of low phosphorus content, good water-retaining effect, low unfreezing loss rate and capability of keeping the umami and the mouth feel of the grass carp; in addition, the preparation method is simple, easy to operate and suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a preparation method and a water retention method of grass carp water retaining agent. Background technique [0002] During the processing, storage and transportation of aquatic products, polyphosphate is generally used as a water-retaining agent in order to increase the water retention capacity of aquatic products and improve the stability of water. Water retaining agent can maintain the freshness and tenderness of aquatic products and improve the yield. However, excessive addition of polyphosphate may easily lead to problems such as rough texture and metallic astringency in aquatic products. Consumers eat products with excessive polyphosphate Aquatic products will cause blood coagulation, and its degradation product phosphate may also increase the possibility of cardiovascular and cerebrovascular diseases in the intake, and at the same time affect the calci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3454A23L3/3472A23B4/10
CPCA23B4/10A23L3/3454A23L3/3472
Inventor 励建荣王金路仪淑敏李学鹏李婷婷
Owner BOHAI UNIV
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