Compound deacidification agent for frozen Dosidicus gigas

Abstract

The invention relates to the field of deacidification agents, and discloses a compound deacidification agent for frozen Dosidicus gigas, containing the following components in parts by weight: 8-16 parts of calcinated shell powder, 5-10 parts of sodium citrate, 5-10 parts of sodium bicarbonate, 3-5 parts of tea polyphenol, 1-3 parts of vitamin E, 1-3 parts of camellia oil, 2-4 parts of lecithin, and 60-80 parts of sterile water. According to the invention, a compound deacidification agent is designed aiming at the characteristics of Dosidicus gigas, and is reasonable and scientific in formulaand good in safety; by adding multiple antioxidants and the deacidification agent, the compound deacidification agent achieves a synergistic effect with unsaturated fatty acid, is better in deacidification effect, has the effects of retaining water and inhibiting browning, does not have acerbity, and is good in taste and suitable for popularization.

Description

technical field [0001] The invention relates to the field of deacidification agents, in particular to a compound deacidification agent for frozen Peruvian squid. Background technique [0002] The nutritional value of Peruvian squid is very high, it is rich in protein, calcium, taurine, phosphorus, vitamin B 1 and other nutrients needed by the human body, and the content is extremely high. In addition, it is extremely low in fat and high in cholesterol. Every 100 grams of Peruvian squid meat contains about 15 grams of protein and 230 international units of vitamin A, which is about twice that of squid, and is very popular among people. However, Peruvian squid itself has a sour taste, and a large amount of lactic acid and NH have accumulated in the body 4 Cl, seriously affects its taste and edible value, so that the squid products produced with it as raw materials also contain unwelcome taste, thus restricting the deep processing and utilization of Peruvian squid. Water wi...

AI Technical Summary

Problems solved by technology

However, Peruvian squid itself has a sour taste, and a large amount of lactic acid and NH have accumulated in the body 4 Cl, seriously affects its taste and edible value, so that the squid products produced with it as raw materials also contain unwelcome taste, thus restricting the deep processing and utilization of Peruvian squid. Water will also cause a decrease in product freshness and quality, and correspondingly bring certain economic losses

[0003] Phosphate compounds are generally used in the market as the main components of deacidification agents. The Chinese patent application number 201110310464.9 discloses a deacidification and deodorization agent for Peruvian squid, which uses sodium erythorbate, trisodium citrate, sodium polyphosphate, Potassium and sodium tartrate etc. deacidify Peruvian squid; although phosphate has a good deacidification effect and a high weight gain and water holding capacity, excessive intake of phosphate by the human body can cause stones, osteoporosis, and heart disease. Cerebrovascular diseases and other problems

At the same time, when phosphate compounds are discharged into the water body, it will lead to eutrophication of the water body, causing algae to grow wildly and causing the death of fish and shrimp