Frozen surimi quality improver, and preparation method and application thereof

A quality improver, the technology of freezing surimi, applied in the direction of preservation of meat/fish by freezing/cooling, application, food ingredients as antifreeze, etc. Harm and other problems, to achieve the effect of easy implementation, improved quality, and improved gel strength

Inactive Publication Date: 2017-01-18
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this quality improver is: polyhydric sugar alcohols are mainly used to prevent protein denaturation, but polyhydric sugar alcohols will increase the sweetness of the product, thereby affecting the flavor of surimi; complex phosphates are mainly used to improve The water retention and gel streng

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] (1) Based on the total mass of antifreeze, weigh each according to the ratio of 30% trehalose, 10% sodium lactate, 15% vitamin C, 15% glucose, 10% sodium diacetate, and the balance as the mass percentage of maltodextrin Components, ready to use; based on the total mass of the water-retaining agent, weigh each group according to the proportion of 40% propylene glycol, 20% sodium caseinate, 20% sucrose ester, 30% sodium carbonate, and the balance being the mass percentage of sodium citrate Divide, ready for use; based on the total mass of gel enhancer, 10% calcium propionate, 10% cystine, 10% polydextrose, 10% soybean dietary fiber, 20% sodium gluconate, 30% egg albumin, 30% soy protein, the balance is the mass percentage of the konjac flour. Weigh each component and set aside;

[0018] (2) Based on the total mass of frozen surimi quality improver, 10% antifreeze, 30% water retention agent, and the balance is the mass percentage of gel enhancer. Mix the abo...

Example Embodiment

[0019] Example 2

[0020] (1) Based on the total mass of antifreeze, weigh each according to the proportion of 20% trehalose, 5% sodium lactate, 10% vitamin C, 10% glucose, 5% sodium diacetate, and the balance as the mass percentage of maltodextrin Components, ready for use; based on the total mass of the water retaining agent, weigh each group according to the proportion of 30% propylene glycol, 10% sodium caseinate, 10% sucrose ester, 20% sodium carbonate, and the balance being the mass percentage of sodium citrate Divide, ready for use; based on the total mass of gel enhancer, 5% calcium propionate, 5% cystine, 5% polydextrose, 5% soybean dietary fiber, 10% sodium gluconate, 20% egg albumin, 20% soy protein, the balance is the mass percentage of the konjac powder. Weigh each component and set aside;

[0021] (2) Based on the total mass of frozen surimi quality improver, 5% antifreeze, 20% water-retaining agent, and the balance is the mass percentage of gel enhancer. Mix the abo...

Example Embodiment

[0022] Example 3

[0023] (1) Based on the total mass of antifreeze, weigh each according to the proportion of 25% trehalose, 7% sodium lactate, 12% vitamin C, 12% glucose, 7% sodium diacetate, and the balance as the mass percentage of maltodextrin Components, ready to use; based on the total mass of the water retaining agent, weigh each group according to the proportion of 35% propylene glycol, 15% sodium caseinate, 15% sucrose ester, 25% sodium carbonate, and the balance being the mass percentage of sodium citrate Divide, ready for use; based on the total mass of gel enhancer, 7% calcium propionate, 8% cystine, 8% polydextrose, 7% soybean dietary fiber, 15% sodium gluconate, 25% egg albumin, 25% soy protein, the balance is the mass percentage of the konjac powder. Weigh each component and set aside;

[0024] (2) Based on the total mass of frozen surimi quality improver, 7% antifreeze, 25% water-retaining agent, and the balance is the mass percentage of gel enhancer. Mix the abov...

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PUM

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Abstract

The invention discloses a frozen surimi quality improver. The frozen surimi quality improver comprises, by mass, 5-10% of an antifreeze agent, 20-30% of a water retaining agent, and the balance of a gel enhancer. The frozen surimi quality improver is obtained through continuous screening and optimization, has the advantages of scientific and reasonable compatibility, good safety, great improvement of the gel strength, the texture, the water retaining ability, the adhesion ability and other characteristics of frozen surimi on the premise of keeping the flavor of the frozen surimi, and effective improvement of the quality of the frozen surimi. The invention also provides a preparation method of the frozen surimi quality improver. The frozen surimi quality improver is obtained through compounding above components. The preparation method has the advantages of simple technologic steps, easiness in enforcement, no special requirements on devices, and low preparation cost.

Description

technical field [0001] The invention relates to an additive, in particular to a frozen surimi quality improver and its preparation method and application. Background technique [0002] Surimi is a minced product obtained by deboning fish meat through rinsing, fine filtration, dehydration and other processes. It is a semi-finished product used in the production of various surimi products, mainly including fresh surimi and frozen fish. Mi two types. The surimi processed by rinsing, fine filtration, dehydration and other processes is called fresh surimi; adding an appropriate amount of antifreeze agents such as sucrose, sorbitol, and some polyphosphates to fresh surimi can effectively prevent fish meat from The protein is frozen and denatured. After the surimi added with antifreeze is cooled, mixed, weighed, and packaged, the surimi obtained can be stored under freezing conditions for a long time. This kind of surimi is suitable for the production of various surimi products, c...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/20A23L29/238A23L29/244A23L29/281A23B4/09
CPCA23B4/09A23V2002/00A23V2200/206A23V2200/228A23V2250/06A23V2250/1614A23V2250/5066A23V2250/51088A23V2250/5114A23V2250/5428A23V2250/5488A23V2250/61A23V2250/636A23V2250/708
Inventor 杨立业欧阳小琨王阳光
Owner ZHEJIANG OCEAN UNIV
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