Novel phosphate-free water retaining agent for shrimp meat and usage method thereof

A technology of water-retaining agent and shrimp, which is applied in the field of new-type shrimp non-phosphorus water-retaining agent, can solve the problems of complex operation, insufficient water retention of water-retaining agent, high cost, etc., and achieve low equipment investment, simple preparation process and method steps, and low cost Effect

Inactive Publication Date: 2017-05-24
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of insufficient water retention or complicated operation and high cost of the water-retaining agent existing in the above-mentioned frozen storage of shrimp, the present invention provides a new type of non-phosphorus water-retaining agent for shrimp and its application method

Method used

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  • Novel phosphate-free water retaining agent for shrimp meat and usage method thereof

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Effect test

Embodiment 1

[0019] A new type of shrimp non-phosphorus water retention agent, its composition is: chitosan 0.6% w / v, collagen peptide 1.5% w / v, sodium chloride 0.30% w / v, the rest is deionized water; The time is 60 minutes.

[0020] Add chitosan, collagen peptide, and sodium chloride into a 250ml Erlenmeyer flask according to the mass ratio, then add deionized water, stir magnetically for 30min, fully dissolve, and store in a 4°C refrigerator for later use.

[0021] Sudden death of live shrimp by adding ice, removing the head, tail, shell, and gut to maintain the integrity of the shrimp body. After cleaning, store in a refrigerator at 4°C. The entire experiment was operated at 0-4°C; during the sudden death process, Prevent environmental temperature from damaging its tissue, texture, and fleshy feeling.

[0022] Soak the shrimp and the water retaining agent at a ratio of 1:5 (w / w) for 80 minutes, stir every 15 minutes, take it out after soaking, put it on a stainless steel grid to drain,...

Embodiment 2

[0026] A new type of shrimp non-phosphorus water retention agent, its composition is: chitosan 0.9% w / v, collagen peptide 2% w / v, sodium chloride 0.5% w / v, the remaining components are deionized water; The time is 80 minutes.

[0027] Add chitosan, collagen peptide, and sodium chloride into a 250ml Erlenmeyer flask according to the mass ratio, then add deionized water, stir magnetically for 30min, fully dissolve, and store in a 4°C refrigerator for later use.

[0028] Soak the shrimp and the soaking liquid at a ratio of 1:5 (w / w) for 60 minutes, stir every 15 minutes, take it out after soaking, put it on a stainless steel grid to drain, and wipe off the liquid on the surface of the shrimp with filter paper, and weigh it accurately Recalculate the soaking weight gain rate. Then put it into a fresh-keeping bag, vent the air, seal it, place it flat on a tray, and put it in a -80°C refrigerator for rapid storage. Take it out after 5 days, put it in the refrigerator at 4°C to tha...

Embodiment 3

[0032] A new type of shrimp non-phosphorus water retention agent, its composition is: chitosan 1.2% w / v, collagen peptide 2.5% w / v, sodium chloride 0.7% w / v, the rest is deionized water; The time is 60 minutes.

[0033] Add chitosan, collagen peptide, and sodium chloride into a 250ml Erlenmeyer flask according to the mass ratio, then add deionized water, stir magnetically for 30min, fully dissolve, and store in a 4°C refrigerator for later use.

[0034] Soak the shrimp and the soaking liquid at a ratio of 1:5 (w / w) for 40 minutes, stir every 15 minutes, take it out after soaking, put it on a stainless steel grid to drain, and wipe off the liquid on the surface of the shrimp with filter paper, and weigh it accurately Recalculate the soaking weight gain rate. Then put it into a fresh-keeping bag, vent the air, seal it, place it flat on a tray, and put it in a -80°C refrigerator for rapid storage. Take it out after 5 days, put it in the refrigerator at 4°C to thaw for 4 hours, ...

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Abstract

The invention discloses novel phosphate-free water retaining agent for shrimp meat and a usage method thereof. The novel phosphate-free water retaining agent for the shrimp meat comprises the following compositions: 0.3-1.5% w/v of chitosan, 0.5-2.5% w/v of collagen peptide, 0.1-0.9% w/v of sodium chloride, and the balance deionized water. The usage method of the novel phosphate-free water retaining agent for the shrimp meat comprises the following steps: obtaining shrimp meat from live shrimps; adding the novel phosphate-free water retaining agent, wherein the volume of the novel phosphate-free water retaining agent is 5 times of the volume of the shrimp meat, carrying out soaking at 4 DEG C for 10-120 minutes, and carrying out stirring every 15 minutes; fishing the soaked shrimp meat out, thoroughly draining the shrimp meat, and putting the drained shrimp meat into a freshness preservation package; exhausting air, and carrying out storing in a refrigerator at 80 DEG C below zero for 5-10 days; and then, transferring the shrimp meat into a refrigerator at 20 DEG C below zero so as to carry out refrigeration. Being determined by using related water holding indexes, the water retention property of the novel phosphate-free water retaining agent for the shrimp meat is comparable to marketed phosphate water retaining agent; moreover, the raw-material components of the novel phosphate-free water retaining agent are easy to obtain, low in cost, edible, and environmentally friendly. In addition, the whole preparation process and the preparation method are simple in steps, the equipment investment is small, and the cost is low; thus, the novel phosphate-free water retaining agent for the shrimp meat and the usage method thereof are suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of aquatic product storage, and in particular relates to a novel phosphorus-free water-retaining agent for shrimp and its application method. Background technique [0002] Aquatic products undergo varying degrees of physical, chemical and tissue changes during frozen storage, resulting in a reduction in the water retention of the product, which is directly manifested in the loss of juice during thawing and heating, and the reduction of flavor when eaten. In addition, during frozen storage, the muscle tissue of shrimp is damaged, and the free amino acid and free sugar undergo Maillard reaction, and at the same time, fat oxidation reaction occurs after contact with air, and astaxanthin is degraded, etc., resulting in white color of shrimp. When the meat becomes fibrous, it loses its original elasticity and freshness. Moderate addition of a certain amount of water retaining agent is essential to maintain the taste, text...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24
Inventor 付才力
Owner FUZHOU UNIV
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