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Quality guaranteeing method of frozen half shell mussels and application of quality guaranteeing method

A mussel quality technology, applied in the direction of freezing/cooling preservation of meat/fish, preservation of meat/fish with a protective coating, etc., can solve the problems of mussel products such as difficulty in exporting, protein denaturation, and quality deterioration, and achieve Excellent taste, long frozen storage period, and product quality assurance effects

Inactive Publication Date: 2018-01-19
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the failure to effectively solve the problem of frozen preservation of mussel meat, the quality of the frozen storage process deteriorated seriously, which made it difficult for mussel products to be sold abroad, and the production area was seriously unsalable. Ice crystals in shellfish muscles continue to grow and protein denaturation is serious, resulting in increased juice loss after thawing and serious quality deterioration

Method used

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  • Quality guaranteeing method of frozen half shell mussels and application of quality guaranteeing method
  • Quality guaranteeing method of frozen half shell mussels and application of quality guaranteeing method
  • Quality guaranteeing method of frozen half shell mussels and application of quality guaranteeing method

Examples

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Embodiment 1

[0016] A quality assurance method for frozen half-shell mussels, the method steps are as follows: mussel pretreatment, antifreeze protection, film protection treatment, the specific steps are as follows:

[0017] 1) Mussel pretreatment: select mussels with an individual length of 7-9cm and wash them repeatedly with sea water for 3 times, and use ultraviolet light to sterilize them for 1.5min with a wavelength of 253.5, peel off one half shell of mussels and remove gills and feet Shredded and other sundries, ensure that the half-shell and meat pieces are connected together to get half-shell mussels;

[0018] 2) Antifreeze protection treatment: put half shell mussels in 16wt% antifreeze solution, immerse for 12 minutes with ultrasonic assistance, ultrasonic power is 120w, water temperature is 6°C, antifreeze consists of the following components and parts by weight: Mussel agglutinin 14 parts, chitooligosaccharide 50 parts, D-mannuronic acid heptasaccharide 0.32 parts, tea polyph...

Embodiment 2

[0023] A quality assurance method for frozen half-shell mussels, the method steps are as follows: mussel pretreatment, antifreeze protection, film protection treatment, the specific steps are as follows:

[0024] 1) Mussel pretreatment: select mussels with an individual length of 7-9cm, wash them twice with sea water in the cleaning tank, and use ultraviolet light for 1 minute to sterilize them. The wavelength of ultraviolet light is 253.7, and one half shell of the mussels is peeled off and the gills are removed. With the shredded silk and other sundries, ensure that the half-shell and the meat are connected together to get the half-shell mussel;

[0025] 2) Antifreeze protection treatment: put half shell mussels in 18wt% antifreeze solution, immerse them with ultrasonic assistance for 14min, the ultrasonic power is 100w, the water temperature is 5°C, and the antifreeze consists of the following components and parts by weight: 20 parts of mussel agglutinin, 60 parts of chitos...

Embodiment 3

[0031] A method for quality assurance of frozen half-shell mussels, the method steps are as follows: mussel pretreatment, antifreeze protection, film protection treatment, the specific preferred steps are as follows:

[0032] 1) Mussel pretreatment: select mussels with an individual length of 7-9cm and wash them twice with seawater in the cleaning tank, and then use ultraviolet light to sterilize them for 2 minutes, and the wavelength of ultraviolet light is 253.7, peel off one half shell of the mussels and remove the gills With the shredded silk and other sundries, ensure that the half-shell and the meat are connected together to get the half-shell mussel;

[0033] 2) Antifreeze protection treatment: put half shell mussels in 18wt% antifreeze solution, soak for 12 minutes with ultrasonic assistance, ultrasonic power is 150w, water temperature is 8°C, antifreeze consists of the following components and parts by weight: 15 parts of mussel agglutinin, 50 parts of chitosan oligos...

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Abstract

The invention provides a quality guaranteeing method of frozen half shell mussels and an application of the quality guaranteeing method, and belongs to the technical field of fresh keeping of aquaticproducts. The quality guaranteeing method of frozen half shell mussels comprises the following steps of pretreating mussels, preforming protection with an antifreeze agent, and performing protective treatment with a coating agent. The method disclosed by the invention is simple to operate, and easy to realize. The treated half shell mussels are not liable to cause drying loss and brown stains in the refrigeration process, juice obtained by unfreezing does not easily run off, and the mussel meat is not liable to break and good in mouth feel when being cooked.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to a quality assurance method for frozen half-shell mussels and an application thereof. Background technique [0002] As a high-protein, low-fat, and rich in various nutrients, mussels rank first in the world in terms of output for many years. At present, most domestic mussels are sold fresh or frozen, and the rest are manufactured. Dry products are stored and sold. Due to the failure to effectively solve the problem of frozen preservation of mussel meat, the quality of the frozen storage process deteriorated seriously, which made it difficult for mussel products to be sold abroad, and the production area was seriously unsalable. Ice crystals in shellfish muscles continue to grow and protein denaturation is serious, resulting in increased juice loss after thawing and serious quality deterioration. Contents of the invention [0003] One of the o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/09A23B4/10
Inventor 张宾房传栋吕丹丹
Owner ZHEJIANG OCEAN UNIV
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