Frozen solenocera melantho quality improver and preparation method and application thereof

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...

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 nutritional value of shrimp meat will all deteriorate, and because the carapace of red shrimp is relatively large, it is easy to cause the carapace of red shrimp to fall off after frozen storage (that is, the phenomenon of decapitation) ), and it is very easy to cause the shrimp shell to fade and turn white when frozen, resulting in a greatly reduced appearance quality