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
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[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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