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Inhibitor for inhibiting skin of squid from turning red and application method thereof

An inhibitor and squid technology, applied in the field of squid skin redness inhibitor, can solve the problems affecting the quality, freshness and shelf life of squid products, and achieve the effects of inhibiting redness, improving quality and prolonging shelf life

Active Publication Date: 2014-09-03
JIANGSU YOUYUAN BIOTIC TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The squid with red skin greatly affects the quality, freshness and shelf life of squid products. However, there is no research on how to suppress squid skin redness at home and abroad. Therefore, it is necessary to study a squid skin redness inhibitor and establish an inhibitor The method of red squid skin is particularly important

Method used

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  • Inhibitor for inhibiting skin of squid from turning red and application method thereof
  • Inhibitor for inhibiting skin of squid from turning red and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 0.01% of ascorbic acid, 0.1% of tea polyphenols, 0.5% of sodium citrate, and the balance is purified water.

[0018] Application method:

[0019] 1. Take fresh squid, wash it with tap water, cut the fish body in half, remove the internal organs and wash;

[0020] 2. Soak squid with skin at a material-to-liquid ratio (mass ratio) of 1:2, soak it below 4°C, stir slowly every 30 minutes, take it out after soaking for 6 hours, drain for 10 minutes, and then pack;

[0021] 3. The packed squid is refrigerated, and the refrigerated temperature is controlled between -4°C and 4°C.

[0022] The squid was refrigerated at -4°C to 4°C for 3 days, and the skin of the squid showed no sign of redness, and the quality was fresh. Continue to refrigerate at -4°C to 4°C. After 5 days, the skin of the squid turned slightly red. It still tastes delicious afterwards.

Embodiment 2

[0024] 0.02% ascorbic acid, 1% tea polyphenols, 1% sodium citrate, and the balance is purified water.

[0025] 1. Take fresh squid, wash it with tap water, cut the fish body in half, remove the internal organs and wash;

[0026] 2. Soak the squid with skin in the squid skin redness inhibitor below 4°C according to the ratio of material to liquid (mass ratio) 1:3, stir slowly every 30 minutes, take it out after soaking for 8 hours, drain for 10 minutes, and then pack;

[0027] 3. The packed squid is refrigerated, and the refrigerated temperature is controlled between -4°C and 4°C.

[0028] The squid was refrigerated at -4°C to 4°C for 3 days, and the skin of the squid showed no sign of redness, and the quality was fresh. Continue to refrigerate at -4°C to 4°C. After 5 days, the skin of the squid turned slightly red. It still tastes delicious afterwards.

Embodiment 3

[0030] Ascorbic acid 0.01%, tea polyphenols 0.5%, sodium citrate 0.8%, and the balance is purified water.

[0031] 1. Take fresh squid, wash it with tap water, cut the fish body in half, remove the internal organs and wash;

[0032] 2. Soak the squid with skin in the squid skin redness inhibitor below 4°C according to the ratio of material to liquid (mass ratio) 1:2.5, stir slowly every 30 minutes, take it out after soaking for 7 hours, drain for 10 minutes, and then pack;

[0033] 3. The packed squid is refrigerated, and the refrigerated temperature is controlled between -4°C and 4°C.

[0034] The squid was refrigerated at -4°C to 4°C for 3 days, and the skin of the squid showed no sign of redness, and the quality was fresh. Continue to refrigerate at -4°C to 4°C. After 5 days, the skin of the squid turned slightly red. It still tastes delicious afterwards.

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Abstract

The invention discloses an inhibitor for inhibiting the skin of a squid from turning red. The inhibitor is prepared from the following components by mass: 0.01%-0.02% of ascorbic acid, 0.1%-1% of tea polyphenol or bamboo leaf flavone or lotus leaf flavone, 0.5%-1% of sodium citrate, and balance of pure water, wherein the content of the tea polyphenol is greater than or equal to 98%, and the concentration of the tea polyphenol is 0.1%(w / v); the content of the bamboo leaf flavone is greater than or equal to 10%, and the concentration of the bamboo leaf flavone is 0.5%(w / v); the content of the lotus leaf flavone is greater than or equal to 5%, and the concentration of the lotus leaf flavone is 1%(w / v). An application method disclosed by the invention comprises three steps. The inhibitor disclosed by the invention can effectively inhibit the skin of a squid from turning red, the quality and the fresh degree of squid products are improved to a great extent, and the quality guarantee period of the products is prolonged.

Description

technical field [0001] The invention relates to an inhibitor and an application method thereof, in particular to an inhibitor of squid skin redness and an application method thereof. Background technique [0002] Squid belongs to the mollusc cephalopod, which is rich in nutrition, high in protein and low in fat, rich in various essential amino acids for human beings, and contains a large amount of carbohydrates and inorganic salts such as calcium and phosphorus. The fat of squid contains a large amount of highly unsaturated fatty acids and taurine, which can effectively reduce the accumulated cholesterol content in the blood vessel wall, and is quite effective in preventing hardening of the arteries and the formation of gallstones. At the same time, squid also has the function of supplementing brain power and preventing Alzheimer's disease. [0003] At present, the large-scale processing of squid in my country has become one of the main components of the domestic aquatic pr...

Claims

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Application Information

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IPC IPC(8): A23L3/3544A23L1/333A23L17/50
CPCA23B4/20
Inventor 羌利民林永昌陈建建
Owner JIANGSU YOUYUAN BIOTIC TECH