Compound water retaining agent capable of improving bullfrog quality and application method of compound water retaining agent

A technology of water retention agent and bullfrog, which is applied in the direction of application, food ingredients as fluffy agent, food ingredients as antioxidant, etc. It can solve the problems of lack of pertinence in water retention technology, affect the processing quality of bullfrogs, reduce the nutritional value of bullfrogs, etc., and achieve growth inhibition and reproduction, loose protein network structure, and good quality

Inactive Publication Date: 2019-04-09
新派(上海)餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main problem of bullfrog products at present is that their water holding capacity decreases after thawing, resulting in a large amount of juice loss
The loss of juice not only seriously affects the subsequent processing quality of bullfrogs, resulting in hard taste and poor tenderness, but also reduces the nutritional value of bullfrogs
[0003] The method currently used to improve the tenderness and water retention of bullfrogs is to use water-retaining agents applied to pork, beef, and fish to pre

Method used

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  • Compound water retaining agent capable of improving bullfrog quality and application method of compound water retaining agent
  • Compound water retaining agent capable of improving bullfrog quality and application method of compound water retaining agent
  • Compound water retaining agent capable of improving bullfrog quality and application method of compound water retaining agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] This embodiment provides a composite water-retaining agent for improving the quality of bullfrogs. The raw materials include polyphosphate and sodium bicarbonate, and the ratio of parts by weight of the raw materials is:

[0058] Sodium pyrophosphate 0.3

[0059] Sodium tripolyphosphate 0.3

[0060] Sodium hexametaphosphate 0.1

[0061] Sodium bicarbonate 1.

[0062] Weigh each raw material according to the above ratio, and prepare it as a water retention buffer, so that the mass percentages of the sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium bicarbonate are respectively 0.3%, 0.3%, 0.1% and 1%. .

[0063] Utilize described composite water-retaining agent to process bullfrog, concrete steps are:

[0064] (1) Pre-treatment of bullfrogs: slaughter the bullfrogs, remove the frog head and front and rear toes, soak in clean water for 8 minutes, remove the internal organs, peel and wash, and obtain the cleaned bullfrogs;

[0065] (2) C...

Embodiment 2

[0072] This embodiment provides a composite water-retaining agent for improving the quality of bullfrogs. The raw materials include polyphosphate and sodium bicarbonate, and the ratio of parts by weight of the raw materials is:

[0073] Sodium pyrophosphate 0.2

[0074] Sodium tripolyphosphate 0.3

[0075] Sodium hexametaphosphate 0.1

[0076] sodium bicarbonate 2.

[0077] Weigh each raw material according to the above ratio, and prepare it as a water retention buffer, so that the mass percentages of the sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and sodium bicarbonate are 0.2%, 0.3%, 0.1% and 2% respectively .

[0078] Utilize described composite water-retaining agent to process bullfrog, concrete steps are:

[0079] (1) Pre-treatment of bullfrogs: slaughter the bullfrogs, remove the head and front and rear toes, soak in clean water for 5 minutes, remove the internal organs, peel and wash, and obtain the cleaned bullfrogs;

[0080] (2) Compo...

Embodiment 3

[0087] This embodiment provides a composite water-retaining agent for improving the quality of bullfrogs. The raw materials include polyphosphate and sodium bicarbonate, and the ratio of parts by weight of the raw materials is:

[0088] Sodium pyrophosphate 0.3

[0089] Sodium tripolyphosphate 0.4

[0090] Sodium bicarbonate 1.

[0091] Each raw material was weighed according to the above proportions, and prepared as a water retention buffer, so that the mass percentages of the sodium pyrophosphate, sodium tripolyphosphate and sodium bicarbonate were 0.3%, 0.4% and 1%, respectively.

[0092] Utilize described composite water-retaining agent to process bullfrog, concrete steps are:

[0093] (1) Pre-treatment of bullfrogs: slaughter the bullfrogs, remove the frog head and front and rear toes, soak in clean water for 8 minutes, remove the internal organs, peel and wash, and obtain the cleaned bullfrogs;

[0094] (2) Composite water-retaining agent treatment: soak the washed bu...

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Abstract

The invention provides a compound water retaining agent capable of improving bullfrog quality and an application method of the compound water retaining agent. Raw materials of the compound water retaining agent comprise polyphosphate and sodium bicarbonate, polyphosphate is basic, can increase pH of bullfrog and can also binds with polyvalent metal ions binding with structural protein of muscle, so that carboxyl groups get free from protein, the protein is enabled to be negatively charged, and electrostatic repulsion between the carboxyl groups is increased. Polyphosphate can provide higher ionic strength, can improve solubility of myofibrillar proteins and the like, is beneficial to transformation of muscle protein into a loose state and can also dissociate actomyosin, water retention ofmeat is improved, and tenderness of the meat is improved. Sodium bicarbonate can also provide a basic environment and improve meat bulkiness, so that the protein structure of the treated bullfrog getslooser, the water retention is improved substantially, the tenderness is improved, eating quality of the bullfrog is improved, and the market of the bullfrog is further expanded.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a composite water-retaining agent for improving the quality of bullfrogs and an application method thereof. Background technique [0002] The bullfrog is native to the eastern part of the United States and was later introduced into the interior of my country. It is a large edible frog. Our country mainly relies on breeding for its production. Because of its delicious, tender, nutritious, low-fat and high-protein meat, it is increasingly favored by consumers. At present, bullfrogs are mainly processed into frozen products for sale through slaughtering, freezing, freezing storage and other processing techniques. However, the current main problem of bullfrog products is that their water holding capacity decreases after thawing, resulting in a large amount of juice loss. Juice loss not only seriously affects the subsequent processing quality of the bullfrog, caus...

Claims

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Application Information

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IPC IPC(8): A23L13/40A22B5/00
CPCA22B5/00A22B5/0005A22B5/0052A23V2002/00A23L13/432A23V2200/02A23V2200/234A23V2200/06A23V2200/14
Inventor 唐春霞任发政鲍敏陈冲王鹏杰张琪王境波刘建国杨雪红
Owner 新派(上海)餐饮管理有限公司
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