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A kind of frozen bonito nuggets quality improver and preparation method and application thereof

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

Active Publication Date: 2021-02-09
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 affect its taste, flavor and appearance quality. A quality improver for frozen skipjack fish pieces with reasonable and scientific compatibility, good safety, which can effectively avoid browning and discoloration of fish pieces, and improve the freezing quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016]According to 0.01% rosemary perfume extract, 3% sugar, 0.1% sodium fumarate, 3% trehalose, 0.03% erythritol, 0.5% carrageenan, 0.03% metallothionein, 1% sodium citrate, 3 % Glycerol, the balance is the mass percentage of deionized water. After weighing each component, first add rosemary extract, sodium fumarate, erythritol, metallothionein, sodium citrate and glycerin Mix evenly in ionized water, add trehalose and carrageenan, stir repeatedly and let stand until a uniform and stable transparent solution is present to obtain the quality improver of frozen bonito fish pieces.

Embodiment 2

[0018]According to 0.03% rosemary perfume extract, 5% sugar, 0.3% sodium fumarate, 5% trehalose, 0.05% erythritol, 1% carrageenan, 0.05% metallothionein, 3% sodium citrate, 5 % Glycerol, the balance is the mass percentage of deionized water. After weighing each component, first add rosemary extract, sodium fumarate, erythritol, metallothionein, sodium citrate and glycerin Mix evenly in ionized water, add trehalose and carrageenan, stir repeatedly and let stand until a uniform and stable transparent solution is present to obtain the quality improver of frozen bonito fish pieces.

Embodiment 3

[0020]According to 0.02% rosemary perfume extract, 4% white sugar, 0.2% sodium fumarate, 4% trehalose, 0.04% erythritol, 0.7% carrageenan, 0.04% metallothionein, 2% sodium citrate, 4 % Glycerol, the balance is the mass percentage of deionized water. After weighing each component, first add rosemary extract, sodium fumarate, erythritol, metallothionein, sodium citrate and glycerin Mix evenly in ionized water, add trehalose and carrageenan, stir repeatedly and let stand until a uniform and stable transparent solution is present to obtain the quality improver of frozen bonito fish pieces.

[0021]The specific application method of the frozen bonito fish pieces quality improver of the present invention is as follows: the washed and drained bonito fish pieces are soaked in the present invention and then taken out and directly frozen and refrigerated (below -18°C). Just form a layer of ice coat on the surface of the fish pieces. When thawing, put the frozen fish pieces directly in the water ...

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PUM

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Abstract

The invention discloses a quality improver for frozen skipjack fish pieces, which is made of the following components in mass percentage: 0.01-0.03% rosemary water extract, 3-5% white sugar, and 0.1-0.3% sodium fumarate , 3~5% trehalose, 0.03~0.05% erythritol, 0.5~1% carrageenan, 0.03~0.05% metallothionein, 1~3% sodium citrate, 3~5% glycerin, and the balance is to remove ionized water. The quality improver for frozen bonito pieces of the present invention has reasonable and scientific compatibility, good safety, and the synergy of each component can effectively prevent browning and discoloration of the fish pieces, and greatly improve the frozen quality of the bonito pieces. The invention also provides a method for preparing the quality improver for frozen skipjack tuna pieces, which has simple steps, no special requirements on equipment and technology, strong operability, low preparation cost and is suitable for large-scale industrial production.

Description

Technical field[0001]The invention relates to the technical field of aquatic product preservation, in particular to a quality improver for frozen bonito fish pieces and a preparation method and application thereof.Background technique[0002]Bonito, commonly known as bomb fish, belongs to the genus Perciforme, Tuna suborder, Tunaidae, and Bonito. Bonito is the main fishing target of tuna purse seine, and also the fishing target of trolling and drift netting. Like tuna, it is an important economic fish in the ocean. It can be eaten fresh or made salty and dried.[0003]In order to facilitate transportation, preservation and processing, bonito is usually divided into pieces for freezing and preservation. However, because the muscle of bonito is rich in myoglobin and 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 prone to oxidative discoloration (browning), which will greatly affect its taste, flavor ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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