Quality improver for frozen peeled shrimps

Abstract

The invention discloses a quality improver for frozen peeled shrimps. The quality improver consists of the following ingredients in parts by weight: 20-30 parts of polyphosphoric acid salt mixture, 0.7-0.9 part of a heliotropium arborescens extract, 18-25 parts of salt, 0.4-0.8 part of a birch bark extract and the balance of water. Various components in the quality improver for frozen peeled shrimps are easily obtained. The quality improver is low in cost, and is environmentally friendly and safe; the various components has synergistic effect; water retention capacity is excellent; delicate flavor and elasticity of the peeled shrimps can be maintained well; and the purposes of reducing loss of peeled shrimp juice and guaranteeing quality of the frozen peeled shrimps are achieved. Process steps are simple, investment of equipment is low, operability is high, and therefore, the quality improver is suitable for being produced industrially.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a frozen shrimp quality improver. Background technique [0002] Shrimp is the edible part left after removing the head and shell of fresh shrimp. It is a processed aquatic product with high nutritional value and delicious taste. Shrimp preservation must be frozen, that is, the shrimp is first frozen by slow freezing or quick freezing, and then stored at a temperature that can maintain the frozen state of the shrimp, so that the shrimp can be stored for a long time. However, in frozen storage, because the protein of shrimp meat is prone to denaturation, as the storage time increases, the water holding capacity of shrimp meat decreases, and when thawing and heating, the juice loss increases, resulting in weightlessness, and the meat becomes hard and brittle, with rough taste and color appearance. Darken and degrade the quality. Placed at room temperature, the s...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem that the frozen shrimp improver in the prior art will affect the flavor, mouthfeel and appearance quality of the shrimp, and provides an environmentally friendly, safe, high-efficiency, excellent water retention performance, good sensory effect, very good taste, and white color. Frozen shrimp powder, a quality improver for frozen shrimp that can better maintain the freshness and elasticity of shrimp