Mantis shrimp meat floss quality improver and preparation method and application thereof

Abstract

The invention discloses a mantis shrimp meat floss quality improver which is prepared from the following components in percentage by weight: 30-35% of sodium bicarbonate, 0.5-1% of papain, 1-3% of xanthan gum, 5-10% of microcrystalline cellulose, 0.5-1% of L-gystein, 15-20% of lecithin and the balance of gluconic acid-delta-lactone. The mantis shrimp meat floss quality improver disclosed by the invention is scientific and reasonable in formula and raw materials are easily available. By virtue of synergic match of components, the loosening degree and formability of mantis shrimp meat floss can be improved, and the prepared mantis shrimp meat floss is puff and velvet-like and smooth in taste. The invention further discloses a preparation method of the mantis shrimp meat floss quality improver. The preparation method is simple in process step, less in equipment investment, strong in operability, low in cost and suitable for industrial production.

Description

technical field [0001] The invention relates to an additive for aquatic product processing, in particular to a quality improver for mantis shrimp meat floss and its preparation method and application. Background technique [0002] Mantis shrimp belongs to Crustacea, Stomatopoda, and Mantis Shrimp. It is widely distributed in the coastal areas of my country and neighboring countries. It is rich in resources. It has high content of acid, etc., and is also rich in phosphorus and other trace elements, so it is favored by people. But mantis shrimp is still in the "extensive" development and utilization stage, and its due economic value has not been fully brought into play. Mantis shrimp made into mantis shrimp meat floss is not only easy to store and carry, but also easy to digest and absorb. It is very suitable for the elderly and children, and can greatly increase the economic value of mantis shrimp. [0003] But at present, in the frying or baking process of mantis shrimp mea...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem that the tissue fibers of mantis shrimp floss are easy to break, difficult to form and easy to agglomerate in the process of frying or baking in the prior art, and provides a scientific and reasonable formula with easy-to-obtain raw materials, which can improve the quality of mantis shrimp. Mantis Shrimp Meat Floss Quality Improver for Porosity, Formability and Taste