Frozen skipjack block quality improver and preparation method and application thereof

A quality improver, the technology of fish nuggets, applied in the direction of preservation of meat/fish by freezing/cooling, application, food freezing, etc., can solve the problems of easy loss of luster and moisture, affecting taste, flavor and appearance quality, and oxidative discoloration of fish meat, etc. Achieve the effect of avoiding browning, simple steps and low preparation cost

Active Publication Date: 2016-08-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the bonito pieces in the prior art tend to lose the original luster and moisture of the body surface during frozen storage, and the fish meat is also prone to oxidative discoloration, which will greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] According to 0.01% rosemary water extract, 3% white sugar, 0.1% sodium fumarate, 3% trehalose, 0.03% erythritol, 0.5% carrageenan, 0.03% metallothionein, 1% sodium citrate, 3% % glycerin, the balance is the mass percentage of deionized water. Mix evenly in deionized water, then add trehalose and carrageenan, stir repeatedly and let it stand until a uniform and stable transparent solution is obtained to obtain the quality improver for frozen bonito nuggets.

Embodiment 2

[0018] According to 0.03% rosemary water extract, 5% white sugar, 0.3% sodium fumarate, 5% trehalose, 0.05% erythritol, 1% carrageenan, 0.05% metallothionein, 3% sodium citrate, 5% % glycerin, the balance is the mass percentage of deionized water. Mix evenly in deionized water, then add trehalose and carrageenan, stir repeatedly and let it stand until a uniform, stable and transparent solution is obtained to obtain the quality improver for frozen bonito nuggets.

Embodiment 3

[0020] According to 0.02% rosemary water extract, 4% white sugar, 0.2% sodium fumarate, 4% trehalose, 0.04% erythritol, 0.7% carrageenan, 0.04% metallothionein, 2% sodium citrate, 4% % glycerin, the balance is the mass percentage of deionized water. Mix evenly in deionized water, then add trehalose and carrageenan, stir repeatedly and let it stand until a uniform and stable transparent solution is obtained to obtain the quality improver for frozen bonito nuggets.

[0021] The specific application method of the frozen skipjack fish block quality improver of the present invention is: put the washed and drained skipjack fish block in the present invention, soak it, remove it, and then directly freeze and refrigerate it (below -18°C). It is sufficient to form a layer of ice coat on the surface of the fish block. When thawing, put the frozen fish block directly in the water, and wash it with water after the ice coat is fully melted. The ratio is controlled at 1:5~10, and the soaki...

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PUM

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Abstract

The present invention discloses a frozen skipjack block quality improver. The frozen skipjack block quality improver is prepared from the following components in percentages by mass: 0.01-0.03% of rosemary water extract, 3-5% of white sugar, 0.1-0.3% of sodium fumarate, 3-5% of trehalose, 0.03-0.05% of erythritol, 0.5-1% of carrageenan, 0.03-0.05% of metallothionein, 1-3% of sodium citrate, 3-5% of glycerol, and the balanced being deionized water. The frozen skipjack block quality improver is reasonable and scientific in recipe and good in use safety. Each component is in a synergic function, and the quality improver can effectively avoid browning, color losing and other phenomena of the skipjack blocks, and can greatly improve the freezing quality of the skipjack blocks. The present invention also provides a preparation method of the frozen skipjack block quality improver. The preparation method is simple in steps, has no special requirement for equipment and technology, and is strong in operation, low in preparation costs, and suitable for industrialized large-scale productions.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a quality improver for frozen skipjack tuna pieces and its preparation method and application. Background technique [0002] Skipjack, commonly known as bomb fish, belongs to the general order Perciformes, the suborder Tuna, the family Tuna, and the genus Skipjack. Skipjack is the main fishing target of tuna purse seine, and also the fishing target of troll fishing and drift net. Like tuna, it is an important oceanic economic fish, which can be eaten fresh or made into salty and dried products. [0003] In order to facilitate transportation, preservation and processing, bonito is usually separated into fish pieces for frozen storage. However, because the muscle of bonito is rich in myoglobin and the color of the flesh is bright red, it is easy to lose the original luster and moisture of the body surface during the freezing process. It is also very prone to...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/10
CPCA23B4/06A23B4/10A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2250/21A23V2250/60A23V2250/6402A23V2250/6406A23V2250/636A23V2250/54A23V2250/5036A23V2300/20
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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