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Minced shrimp bulking agent as well as preparation method and application thereof

A technology of loosening agent and lactone, applied in the field of aquatic product processing additives, can solve the problems of easy agglomeration, poor formability and loose degree, etc., and achieve the effects of improved sensory quality, delicate taste, and scientific and reasonable compatibility.

Inactive Publication Date: 2015-03-25
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem that the shrimp floss in the prior art is easy to agglomerate and poor in formability and porosity during preparation, and provides a scientific and reasonable compatibility, easy-to-obtain raw materials, good bulking effect, and can greatly improve the sensory effect of the shrimp floss Shrimp loosening agent with quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] After weighing each component according to the ratio of 35% sodium bicarbonate, 1% bromelain, 1% L-cysteine, 20% lecithin, and the balance being glucono-δ-lactone, the sodium bicarbonate , bromelain, L-cysteine, lecithin and glucono-δ-lactone can be mixed evenly.

Embodiment 2

[0017] After weighing each component according to the ratio of 30% sodium bicarbonate, 0.5% bromelain, 0.5% L-cysteine, 15% lecithin, and the balance being glucono-δ-lactone, the sodium bicarbonate , bromelain, L-cysteine, lecithin and glucono-δ-lactone can be mixed evenly.

Embodiment 3

[0019] After weighing each component according to the ratio of 32% sodium bicarbonate, 0.6% bromelain, 0.6% L-cysteine, 18% lecithin, and the balance being glucono-δ-lactone, the sodium bicarbonate , bromelain, L-cysteine, lecithin and glucono-δ-lactone can be mixed evenly.

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PUM

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Abstract

The invention discloses a minced shrimp bulking agent which consists of the following components in percentage by mass: 30-35% of sodium hydrogen carbonate, 0.5-1% of bromelain, 0.5-1% of L-cysteine, 15-20% of lecithin and the balance being glucono-delta-lactone. The minced shrimp bulking agent disclosed by the invention is scientific and reasonable in combination, and raw materials are easy to prepare; various components are coordinated with one another, so that the minced shrimp is bulked relatively uniformly and is in a flossy form, the taste is relatively delicate, and the sensory quality is effectively improved. Furthermore, the invention discloses a preparation method of the minced shrimp bulking agent. The preparation method is simple in step, low in investment in equipment, and high in operability and is suitable for industrial production.

Description

technical field [0001] The invention relates to an additive for aquatic product processing, in particular to a shrimp loosening agent and its preparation method and application. Background technique [0002] Shrimp meat is delicious and extremely nutritious. It is rich in high-quality protein, essential amino acids, unsaturated fatty acids, and also contains various vitamins, calcium, phosphorus, potassium and other trace elements. Because of its high water content, in addition to refrigeration and drying, It is generally difficult to preserve for a long time, and some people are allergic, and allergies will appear after eating. Therefore, it is of great significance to carry out deep processing of shrimp meat and develop a kind of shrimp meat products suitable for the masses of people. [0003] Making shrimp meat into shrimp floss can not only reduce its moisture content, facilitate preservation, but also inactivate some allergenic enzymes, so that people are no longer all...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/03A23L17/40A23L29/00
Inventor 宋凯李佩佩喻亮张小军
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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