Quality improver for frozen peeled shrimps

A technology of quality improver and improver, which is applied in the direction of food ingredients as taste improvers, food ingredients, food ingredients containing natural extracts, etc. It can solve the problems affecting the flavor, taste and appearance quality of shrimps, so as to ensure the quality of frozen shrimps , Reduce the loss of shrimp juice, maintain the freshness and elasticity

Active Publication Date: 2017-07-21
舟山昌国食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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-

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1:

[0019] A quality improver for frozen shrimps, which is composed of the following components and parts by weight: 20 parts of polyphosphoric acid mixed salt, 0.7 parts of perfume grass extract, 18 parts of table salt, 0.4 parts of birch bark extract, and the balance being water.

[0020] A frozen shrimp quality improver, the specific preparation steps are as follows: after each component is weighed according to the above-mentioned mass percentage, the mixture is uniformly stirred.

[0021] During the mixing and stirring, warm water or hot water is used, the temperature of the warm water is 21°C, and the temperature of the hot water is 58°C, so that the meat is soft and facilitating fusion with the improver and improves the quality of the shrimp.

[0022] The mass-volume ratio of the shrimp meat and the frozen shrimp meat quality improver is 9:2. The frozen shrimp meat is soaked in the quality improver, drained and vacuum packaged to improve the effect of the improver...

Example Embodiment

[0026] Example 2:

[0027] A quality improving agent for frozen shrimps, which is composed of the following components and parts by weight: 30 parts of polyphosphoric acid mixed salt, 0.9 parts of perfume grass extract, 25 parts of table salt, 0.8 parts of birch bark extract, and the balance being water.

[0028] A frozen shrimp quality improver, the specific preparation steps are: after each component is weighed according to the above-mentioned mass percentage, the mixture is uniformly stirred.

[0029] During the mixing and stirring, warm water or hot water is used, the temperature of the warm water is 25°C, and the temperature of the hot water is 67°C, so that the meat is soft and facilitating fusion with the improver and improves the quality of the shrimp.

[0030] The mass-volume ratio of the shrimp meat and the frozen shrimp meat quality improver is 11:2. The frozen shrimp meat is soaked in the quality improver, drained and vacuum packaged to improve the effect of the improver an...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L29/00
CPCA23V2002/00A23V2250/21A23V2200/14A23V2250/1618
Inventor 虞舟
Owner 舟山昌国食品有限公司
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