Method for softening dried squids through ultrasonic wave assisted immobilized alkali protease

A technology of protease and ultrasound, which is applied in the direction of fixing on/in organic carriers, hydrolytic enzymes, food science, etc., can solve problems such as time-consuming, endangering the health of eaters, and residues of squid chemical reagents, so as to expand the range of eating groups , improved elasticity and chewiness, and shortened softening time

Inactive Publication Date: 2018-12-04
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The foaming solution of this patent contains chemical reagents, and there may be residues of chemical reagents in the soaked squid, which will endanger the health of consumers
Secondly, the softening process of dried squid is complex and time-consuming.
Sterilization is not carried out during the foaming process, and bacteria are prone to be produced on the squid

Method used

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  • Method for softening dried squids through ultrasonic wave assisted immobilized alkali protease
  • Method for softening dried squids through ultrasonic wave assisted immobilized alkali protease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The dried squid is cut into 3cm wide strips, put into the softening solution containing the alkaline protease immobilized by crab shell biomass activated carbon with an enzyme concentration of 200u / g, under the condition that the ultrasonic intensity is 30KHz and the ultrasonic power is 600W, The ultrasonic temperature was controlled at 40°C, and the ultrasonic treatment was continued for 15 min. Wash the softened squid with clear water, and then ultrasonically treat it in clear water for 2 minutes. Then use a texture analyzer to measure its hardness, elasticity and chewiness, and compare it with the untreated dried squid. Then the microorganisms on the surface of the softened and sterilized squid slices are cultivated to detect the microorganism content.

[0027] Wherein, the preparation method of the alkaline protease immobilized by activated carbon of crab shell biomass is as follows: wash the crab shells, soak them in an acetic acid solution with a mass fraction of...

Embodiment 2

[0029] Cut dried squid into strips with a width of 2.2cm, put them into the softening liquid containing crab shell biomass activated carbon immobilized alkaline protease with an enzyme concentration of 200u / g, under the condition that the ultrasonic intensity is 70KHz and the ultrasonic power is 600W , the ultrasonic temperature was controlled at 40°C, and the ultrasonic treatment was continued for 6 min. Wash the softened squid with clean water, and then ultrasonically treat it in clean water for 1.5 min. Then use a texture analyzer to measure its hardness, elasticity and chewiness, and compare it with the untreated dried squid. Then the microorganisms on the surface of the softened and sterilized squid slices are cultivated to detect the microorganism content.

[0030] Wherein, the preparation method of the alkaline protease immobilized by activated carbon of crab shell biomass is as follows: wash the crab shells, soak them in an acetic acid solution with a mass fraction of...

Embodiment 3

[0032] Cut dried squid into strips with a width of 2.2cm, put them into the softening solution containing crab shell biomass activated carbon immobilized alkaline protease with an enzyme concentration of 300u / g, under the condition that the ultrasonic intensity is 40KHz and the ultrasonic power is 600W , the ultrasonic temperature was controlled at 45°C, and the ultrasonic treatment was continued for 11 minutes. Wash the softened squid with clear water, and then ultrasonically treat it in clear water for 2 minutes. Then use a texture analyzer to measure its hardness, elasticity and chewiness, and compare it with the untreated dried squid. Then the microorganisms on the surface of the softened and sterilized squid slices are cultivated to detect the microorganism content.

[0033] Wherein, the preparation method of the alkaline protease immobilized by activated carbon of crab shell biomass is as follows: wash the crab shells, soak them in an acetic acid solution with a mass fr...

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Abstract

The invention relates to the field of processing of aquatic products, and discloses a method for softening dried squids through ultrasonic wave assisted immobilized alkali protease. The method comprises the following steps of (1) cutting the dried squids into squid strips being 1.5-3cm in width; (2) performing softening: placing the dried squid strips treated in step (1) into softening liquid of which the concentration of activated carbon immobilized alkali protease is 200u / g-500u / g for soaking, performing softening, and in the softening course, performing assistance with ultrasonic waves; (3)thoroughly cleaning squid strips treated in the step (2); and (4) performing ultrasonic treatment on the squid strips treated in the step (3) in water for 1-2min. The hardness, the elasticity and thechewing degree of the softened dried squids obtained by the method provided by the invention are greatly improved, the range of eating crowds is enlarged, the softening time is short, during softening, surface microorganisms are killed, and the later-stage eating safety of the dried squids is improved.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for softening dried squid with ultrasonic-assisted immobilized alkaline protease. Background technique [0002] The muscle of squid is mainly composed of myofibrils. The muscle tissue of squid is quite different from that of common fish. There are striated muscle, oblique muscle and striated muscle in its muscle tissue. Squid contains a large amount of water. After natural air-drying, the water in the squid evaporates, causing the increase of squid muscle hardness, reduced elasticity, and increased chewiness, which reduces the mouthfeel when eating, and the range of edible people is small. [0003] The softening main method of dried squid is at present: dried squid soaks 2-3 hour in clear water earlier, softens 4-5 hour in alkaline water again, washes the squid softened repeatedly with clear water at last. The softening time of dried squid is long, which restri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L29/00C12N11/10C12N9/50
CPCA23L17/50A23L29/06C12N9/50C12N11/10
Inventor 宋文东张岩纪丽丽郭健王亚宁蔡璐
Owner ZHEJIANG OCEAN UNIV
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