Frozen solenocera melantho quality improver and preparation method and application thereof

A quality improver, red shrimp technology, applied in the fields of application, food ingredients, sugary food ingredients, etc., can solve the problem of tenderness, water holding capacity, gelatinization and deterioration of nutritional value of shrimp meat, and easy freezing of shrimp meat protein Problems such as denaturation and carapace shedding of red shrimp have achieved the effect of improving frozen quality, good use safety, and inhibiting fading

Active Publication Date: 2016-08-24
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, a conventional preservation method of red shrimp is cryopreservation at low temperature, which has the advantage of long preservation time. Due to the great influence of freezing temperature, the shrimp meat protein of red shrimp is prone to freezing denaturation after freezing, and will The tenderness, water holding capacity, gelatinization and nu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] According to 5% nano vermiculite powder, 3% trehalose, 0.05% carrageenan, 0.1% sodium fumarate, 5% sugar, 0.3% phytic acid, 15% potato powder, 0.1% sodium caseinate, 0.05% sodium polyacrylate , The balance is the mass percentage of deionized water. After weighing the components, first add sodium fumarate, sugar, phytic acid, sodium caseinate and sodium polyacrylate to deionized water and stir evenly, then add trehalose Carrageenan and carrageenan, after repeated stirring and standing until a uniform and stable transparent solution state is presented, potato powder is added and stirred evenly, and finally nano-vermiculite powder is added to disperse evenly to obtain a frozen red shrimp quality improver.

Example Embodiment

[0017] Example 2

[0018] According to 10% nano vermiculite powder, 5% trehalose, 0.1% carrageenan, 0.3% sodium fumarate, 10% sugar, 0.5% phytic acid, 20% potato powder, 0.3% sodium caseinate, 0.1% sodium polyacrylate , The balance is the mass percentage of deionized water. After weighing the components, first add sodium fumarate, sugar, phytic acid, sodium caseinate and sodium polyacrylate to deionized water and stir evenly, then add trehalose Carrageenan and carrageenan, after repeated stirring and standing until a uniform and stable transparent solution state is presented, potato powder is added and stirred evenly, and finally nano-vermiculite powder is added to disperse evenly to obtain a frozen red shrimp quality improver.

Example Embodiment

[0019] Example 3

[0020] According to 8% nano vermiculite powder, 4% trehalose, 0.07% carrageenan, 0.2% sodium fumarate, 7% sugar, 0.4% phytic acid, 18% potato powder, 0.2% sodium caseinate, 0.07% sodium polyacrylate , The balance is the mass percentage of deionized water. After weighing the components, first add sodium fumarate, sugar, phytic acid, sodium caseinate and sodium polyacrylate to deionized water and stir evenly, then add trehalose Carrageenan and carrageenan, after repeated stirring and standing until a uniform and stable transparent solution state is presented, potato powder is added and stirred evenly, and finally nano-vermiculite powder is added to disperse evenly to obtain a frozen red shrimp quality improver.

[0021] The frozen red shrimp quality improver of the present invention is in the form of translucent gel, and its specific application method is: the red shrimp is soaked in the present invention and then taken out and then directly frozen and refrigerated...

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PUM

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Abstract

The present invention discloses a frozen solenocera melantho quality improver. The frozen solenocera melantho quality improver is prepared from the following components in percentages by mass: 5-10% of nano-vermiculite powder, 3-5% of trehalose, 0.05-0.1% of carrageenan, 0.1-0.3% of sodium fumarate, 5-10% of white sugar, 0.3-0.5% of phytic acid, 15-20% of potato flour, 0.1-0.3% of sodium caseinate, 0.05-0.1% of sodium polyacrylate, and the balanced being deionized water. The frozen solenocera melantho quality improver is reasonable and scientific in recipe and good in use safety. Each component is in a synergic function, and the quality improver has effects of preventing freezing and inhibiting fading, blackening, carapace falling, etc. of the solenocera melantho, and can greatly improve the freezing quality of the frozen solenocera melantho. The present invention also provides a preparation method of the frozen solenocera melantho quality improver. The technology is simple in steps, and the preparation method has no special requirements for equipment, and is strong in operation, low in preparation costs, and suitable for large-scale productions and applications.

Description

technical field [0001] The invention relates to the technical field of aquatic product preservation, in particular to a frozen red shrimp quality improver and its preparation method and application. Background technique [0002] Red shrimp, named Solenocera Melantho in Latin, is widely distributed in the East my country Sea, the southern Yellow Sea and the South China Sea. It is a dominant species in Zhejiang's offshore resources, especially in the central and northern parts of Zhejiang. Because it has a natural pink shrimp shell, the meat is tender and smooth, delicious, and rich in protein and various nutrients. It has high therapeutic value and can enhance the immunity of the human body. All have been highly praised by consumers. [0003] At present, a conventional preservation method of red shrimp is cryopreservation at low temperature, which has the advantage of long preservation time. Due to the great influence of freezing temperature, the shrimp meat protein of red s...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2200/048A23V2250/636A23V2250/5036A23V2250/60A23V2250/2134A23V2250/1628A23V2250/30
Inventor 谢超
Owner 苏州闻达食品配料有限公司
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