Water-retaining agent for frozen shrimp meat, and preparation method and application thereof

A technology of water-retaining agent and mass percentage, which is applied in the field of frozen shrimp water-retaining agent and its preparation, which can solve the problems affecting the flavor, taste and appearance quality of shrimp, and achieve the effect of superior water-retaining performance, low cost, and maintaining umami taste and elasticity

Inactive Publication Date: 2015-11-25
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to solve the problem that the frozen shrimp water-retaining agent in the prior art will affect the flavor, taste and appearance quality of the shrimp, and provides an environmentally friendly, safe, high-efficiency, excellent water-retaining performance, which can better maintain the freshness and elasticity of the shrimp. water retaining agent for frozen shrimp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 2% alginate oligosaccharide, 1% sucrose ester, 0.3% sodium carbonate, 0.5% sorbitol, 0.5% sodium caseinate, 0.3% xanthan gum, and the balance is the mass percentage of water after weighing each component , first dissolve xanthan gum in water and ultrasonically disperse for 3 minutes, then add algin oligosaccharides, sucrose esters, sodium carbonate, sorbitol and sodium caseinate, and stir evenly to obtain the frozen shrimp water retaining agent.

Embodiment 2

[0020] 4% alginate oligosaccharides, 3% sucrose esters, 0.5% sodium carbonate, 1% sorbitol, 1% sodium caseinate, 0.5% xanthan gum, and the balance is the mass percentage of water after weighing each component , first dissolve xanthan gum in water and ultrasonically disperse for 5 minutes, then add alginate oligosaccharides, sucrose esters, sodium carbonate, sorbitol and sodium caseinate, and stir evenly to obtain the frozen shrimp water retaining agent.

Embodiment 3

[0022] 3% alginate oligosaccharides, 2% sucrose esters, 0.4% sodium carbonate, 0.6% sorbitol, 0.7% sodium caseinate, 0.4% xanthan gum, and the balance is the mass percentage of water after weighing each component , first dissolve xanthan gum in water and ultrasonically disperse for 4 minutes, then add alginate oligosaccharides, sucrose esters, sodium carbonate, sorbitol and sodium caseinate, and stir evenly to obtain the frozen shrimp water retaining agent.

[0023] The specific application method of the frozen shrimp water-retaining agent of the present invention is as follows: according to the mass volume ratio of shrimp and frozen shrimp water-retaining agent is 1:2~4, the shrimp is placed in the frozen shrimp water-retaining agent at a temperature of 3~7°C. 4~6h, stir the shrimps every 10~20min during the soaking period, finally drain and pack in vacuum, freeze quickly below -60°C and store in a temperature environment below -18°C.

[0024] Taking the frozen shrimp without...

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PUM

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Abstract

The present invention discloses a water-retaining agent for frozen shrimp meat. The water-retaining agent comprises the following components by weight: 2-4% of alginate oligosaccharide, 1-3% of sucrose ester, 0.3-0.5% of sodium carbonate, 0.5-1% of sorbitol, 0.5-1% of sodium caseinate, 0.3-0.5% of xanthan gum and the balance of water. The water-retaining agent for frozen shrimp meat uses readily available and low-cost ingredients, which are environment-friendly and safe and mutually cooperate. The water-retaining agent has excellent water retention properties, and can better maintain the fresh flavor and flexibility of shrimp, so as to reduce loss of shrimp juice and guarantee the quality of frozen shrimp meat. The present invention also discloses a preparation method of the frozen shrimp meat; the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a frozen shrimp water-retaining agent and its preparation method and application. Background technique [0002] As the storage time increases, the water-holding quality of frozen shrimp decreases. When thawing and heating, the juice loss increases, resulting in quality loss, meat hardening, brittleness, rough taste, and dark appearance. Therefore, it is very important to improve the water retention of shrimp. [0003] Polyphosphate is widely used as an efficient water retention agent in meat products and seafood products. However, excessive use of polyphosphate will cause unpleasant metallic astringent taste and rough tissue structure in food, and long-term excessive intake will affect the calcium and phosphorus balance of the body. Therefore, it is of great practical significance to develop a safe and efficient water-retaining agent for frozen shrimp. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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