Processing method of euphausia superba low in fluorine
An Antarctic krill and processing method technology, applied in application, food preparation, food science and other directions, can solve the problems of krill protein loss, poor taste, chemical residues, etc., to achieve less loss of nutrients, good quality, and simple operation Effect
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Embodiment 1
[0020] 1.1 Processing of low-fluoride Antarctic krill
[0021] (1) Pretreatment: take fresh Antarctic krill, remove the shrimp heads and shells in a living state to obtain shrimp meat, wash the shrimp meat with water, and drain for later use.
[0022] (2) Steam heating: heat the above-mentioned shrimp meat with steam at 115-120°C to 60°C, keep it warm for 20 minutes, and collect the water-soluble extract of the shrimp meat at the same time.
[0023] (3) Treatment of water-soluble extracts: Add pure water to the above-mentioned water-soluble extracts at a mass ratio of 1:8, stir evenly to form an extract solution, adjust the pH value of the above-mentioned extract solution to 7.0, and add MgCl 2 and make MgCl 2 The concentration is 0.04%, stir evenly, keep warm at 40°C for 2 hours, filter the supernatant to obtain the finished product of water-soluble extract solution.
[0024] (4) Microwave heating: The shrimp meat is immersed in the water-retaining agent after being heated ...
Embodiment 2
[0031] 2.1 Processing of low-fluoride Antarctic krill
[0032] (1) Pretreatment: take fresh Antarctic krill, remove the shrimp heads and shells in a living state to obtain shrimp meat, wash the shrimp meat with water, and drain for later use.
[0033] (2) Steam heating: heat the above-mentioned shrimp meat at 115-120°C to 70°C, keep it warm for 25min, and collect the water-soluble extract of the shrimp meat at the same time.
[0034] (3) Treatment of water-soluble extracts: Add pure water to the above-mentioned water-soluble extracts at a mass ratio of 1:9, stir evenly to form an extract solution, adjust the pH value of the above-mentioned extract solution to 7.5, and add MgCl 2 and make MgCl 2 The concentration is 0.85%, stir evenly, keep warm at 50°C for 1h, filter the supernatant to obtain the finished product of water-soluble extract solution.
[0035] (4) Microwave heating: The shrimp meat is immersed in the water-retaining agent after being heated by steam. The mass ra...
Embodiment 3
[0042] 3.1 Processing of low-fluoride Antarctic krill
[0043] (1) Pretreatment: take fresh Antarctic krill, remove the shrimp heads and shells in a living state to obtain shrimp meat, wash the shrimp meat with water, and drain for later use.
[0044] (2) Steam heating: heat the above-mentioned shrimp meat at 115-120°C to 65°C, keep it warm for 25 minutes, and collect the water-soluble extract of the shrimp meat at the same time.
[0045] (3) Water-soluble extract treatment: add pure water to the above-mentioned water-soluble extract at a mass ratio of 1:10, stir evenly to form an extract solution, adjust the pH value of the above-mentioned extract solution to 7.2, and add MgCl 2 and make MgCl 2 The concentration is 0.45%, stir evenly, keep warm at 45°C for 1.5h, filter the supernatant to obtain the finished product of water-soluble extract solution.
[0046] (4) Microwave heating: The shrimp meat is immersed in the water-retaining agent after being heated by steam. The mass...
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