Low-flourine frozen Antarctic krill mince and preparation method thereof

A technology of Antarctic krill and minced shrimp, which is applied in the direction of food freezing, meat/fish preservation through freezing/cooling, food ingredients as antifreeze, etc. It can solve the development, production and consumption of related products of Antarctic krill protein, and enzyme inhibition Reduced system activity, excessive fluorine in krill protein, etc.

Active Publication Date: 2016-04-06
OCEAN UNIV OF CHINA
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the frozen storage and thawing process of Antarctic krill, fluorine will migrate from the shell to the muscle, causing the fluorine in the krill protein to exceed the standard. Directly taking Antarctic krill as food for protein intake will bring serious health problems to human body. security risks
In addition, Antarctic krill has a variety of powerful endogenous enzymes that can degrade proteins. Due to the decrease in the activ

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing low-fluorine frozen Antarctic krill minced shrimp, all operations are carried out in an environment below 10°C, and specifically consists of the following steps:

[0034] In the first step, the frozen Antarctic krill is thawed quickly through tunnel-type microwaves, and the shrimp meat is harvested with a meat harvester. The diameter of the meat harvesting hole is 2m;

[0035] In the second step, the high-speed chopping and mixing machine chops the shrimp meat, the rotating speed is 1000 rpm, and the chopping time is 5 minutes to obtain the Antarctic krill slurry;

[0036] The third step is to add 3 times the mass of ice water to the slurry, and stir evenly under low temperature conditions;

[0037] The fourth step is to add food-grade citric acid, adjust the pH value of the material to 4, adjust the drum speed of the horizontal spiral sedimentation centrifuge to 4000 rpm, centrifuge and dehydrate, and collect the precipitate;

[0038] The fifth ...

Embodiment 2

[0045] A method for preparing low-fluorine frozen Antarctic krill minced shrimp. The operations are all carried out in a low-temperature environment in the sea near Antarctica, and specifically consists of the following steps:

[0046] The first step is to clean the freshly caught Antarctic krill on board, and then use the meat harvester to harvest the shrimp meat. The diameter of the meat harvesting hole is 3mm;

[0047] In the second step, the high-speed chopping and mixing machine chops the shrimp meat, the rotating speed is 1000 rpm, and the chopping time is 5 minutes to obtain the Antarctic krill slurry;

[0048] The third step is to add 1 times the mass of water to the slurry, and stir evenly under low temperature conditions;

[0049] The fourth step is to add food-grade phosphoric acid, adjust the pH value of the material to 5, adjust the drum speed of the horizontal spiral sedimentation centrifuge to 3600 rpm, centrifuge and dehydrate, and collect the precipitate;

[00...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of development of protein raw materials of aquatic food, and particularly relates to low-flourine frozen Antarctic krill mince and a preparation method thereof. Meat of thawed frozen Antarctic krill products or fresh and live Antarctic krill are separated, collected and chopped, fluorine rich in krill protein is continuously removed, protein is settled and separated simultaneously, an anti-freezing denaturant is added after the products are adjusted to be neutral, and the low-flourine frozen Antarctic krill mince is obtained through quick freezing; the water content of the krill mince is 78%-82%, and the content of fluorine is lower than 100 mg/Kg on the dry basis; the crude protein content is 72-80 g/100 g on the dry basis, the content of crude fat is 22-30/100 g on the dry basis, and the content of phospholipid is 450-480 mg/g on the basis of lipids. By means of the preparation method, industrialization is easy to realize, the prepared product has high nutrition value and good safety, is convenient to store and transport and can be widely used as a main material or an auxiliary material of aquatic protein food for various processing methods.

Description

technical field [0001] The invention belongs to the field of protein raw material development of aquatic products, and in particular relates to a preparation method of low-fluorine frozen Antarctic krill minced shrimp. Background technique [0002] Antarctic krill is one of the largest single species of biological resources on the earth, with a total biomass of about 650-1000 million tons. It is known as the largest and last animal protein bank on the earth. Antarctic krill has attracted increasing attention due to its huge biomass and potential fishery resources, and has great prospects for the development and utilization of industrial raw materials and medical care. In the context of the sharp decline of traditional marine resources, Antarctic krill is regarded as an important strategic resource and has become the target of competition among countries. As a potential food for human beings, Antarctic krill resources are very huge. [0003] Antarctic krill contains 11.9-15...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/06
CPCA23B4/06A23V2002/00A23V2200/206A23V2250/032A23V2250/642A23V2250/628A23V2300/20
Inventor 薛长湖尹利昂薛勇姜晓明常耀光陈桂东
Owner OCEAN UNIV OF CHINA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap