Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF2 Cites 12 Cited by
  • 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 strength of surimi, but excessive intake of compound phosphate will cause harm to human health, and the food safety is poor; in addition, the quality improver cannot effectively inhibit the endogenous enzyme activity in fish meat, resulting in fish Proteins in mince are slowly degraded and fatty acids are slowly oxidized

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Based on the total mass of the antifreeze agent, weigh each product according to the mass percentage ratio of 30% trehalose, 10% sodium lactate, 15% vitamin C, 15% glucose, 10% sodium diacetate, and the balance is maltodextrin. Components, stand-by; based on the total mass of water-retaining agent, each group is weighed according to the mass percentage ratio of 40% propylene glycol, 20% sodium caseinate, 20% sucrose ester, 30% sodium carbonate, and the balance is sodium citrate points, ready to use; based on the total mass of the gel enhancer, 10% calcium propionate, 10% cystine, 10% polydextrose, 10% soybean dietary fiber, 20% sodium gluconate, 30% egg white protein, 30% soybean protein, the surplus is the mass percentage proportioning of konjac powder and takes by weighing each component, stand-by;

[0018] (2) Based on the total mass of frozen surimi quality improver, mix the above-mentioned components according to the mass percentage ratio of 10% antifreeze agen...

Embodiment 2

[0020] (1) Based on the total mass of the antifreeze agent, weigh each product according to the mass percentage ratio of 20% trehalose, 5% sodium lactate, 10% vitamin C, 10% glucose, 5% sodium diacetate, and the balance is maltodextrin. Components, ready to use; based on the total mass of water-retaining agent, each group is weighed according to the mass percentage ratio of 30% propylene glycol, 10% sodium caseinate, 10% sucrose ester, 20% sodium carbonate, and the balance is sodium citrate points, ready to use; based on the total mass of the gel enhancer, 5% calcium propionate, 5% cystine, 5% polydextrose, 5% soybean dietary fiber, 10% sodium gluconate, 20% egg white protein, 20% soybean protein, the surplus is the mass percentage proportioning of konjac fine powder and takes by weighing each component, stand-by;

[0021] (2) Based on the total mass of frozen surimi quality improver, mix the above-mentioned components according to the mass percentage ratio of 5% antifreeze ag...

Embodiment 3

[0023](1) Based on the total mass of the antifreeze agent, weigh each product according to the mass percentage ratio of 25% trehalose, 7% sodium lactate, 12% vitamin C, 12% glucose, 7% sodium diacetate, and the balance is maltodextrin. Components, stand-by; based on the total mass of water-retaining agent, each group is weighed according to the mass percentage ratio of 35% propylene glycol, 15% sodium caseinate, 15% sucrose ester, 25% sodium carbonate, and the balance is sodium citrate points, ready to use; based on the total mass of the gel enhancer, 7% calcium propionate, 8% cystine, 8% polydextrose, 7% soybean dietary fiber, 15% sodium gluconate, 25% egg white protein, 25% soybean protein, the surplus is the mass percentage proportioning of konjac fine powder and takes by weighing each component, stand-by;

[0024] (2) Based on the total mass of frozen surimi quality improver, mix the above components according to the mass percentage ratio of 7% antifreeze agent, 25% water ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com