Low-flourine frozen Antarctic krill mince and preparation method thereof

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...

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 activity of the enzyme inhibition system in the body, Antarctic krill is prone to autolysis and decay after death, which significantly increases the protein content of Antarctic krill. The difficulty of processing and utilization

Based on the above characteristics, there is currently no commercial Antarctic krill protein raw material, which seriously delays the development, production and consumption of Antarctic krill protein-related products