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A quality improver for recombined products of round toe crab meat and its preparation method

A quality improver, crab meat technology, applied in the direction of food ingredients as taste improver, food ingredients as thickeners, food ingredients as antifreeze, etc. Changes, economic losses and other problems, to achieve the effect of low production equipment requirements, improved gel properties, and improved texture properties

Active Publication Date: 2022-03-08
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the output of the crab is huge, it is very prone to blackening, resulting in poor perception, lower quality, and affecting sales. The small-pointed round-toed crab is not fully utilized in the local aquatic product processing in Zhoushan, and is often treated as leftovers, causing certain economic losses

Method used

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  • A quality improver for recombined products of round toe crab meat and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of oxidized tea polyphenol modified konjac glucomannan: first dissolve konjac glucomannan in water to prepare a konjac glucomannan solution with a mass concentration of 2%, then add appropriate amount of ascorbic acid and stir evenly, then add The tea polyphenol solution with a mass concentration of 0.5% was stirred evenly, and the added volume of the tea polyphenol solution was 15% of the volume of the konjac glucomannan solution, ultrasonicated for 2 hours at 25±5° C., and finally added with a mass concentration of 5%. Hydrogen peroxide solution, the added volume of hydrogen peroxide solution is 4% of the volume of konjac glucomannan solution, stirred for 30min, and freeze-dried;

[0022] (2) Mixing: Add cornstarch into water and stir evenly to make a slurry. The mass ratio of cornstarch to water is 20:100. The slurry is ground and passed through a 100-mesh sieve. After sieving, it is centrifugally settled and dried. Obtain pretreated cornstarch; press...

Embodiment 2

[0024] (1) Preparation of oxidized tea polyphenol modified konjac glucomannan: first dissolve konjac glucomannan in water to prepare a konjac glucomannan solution with a mass concentration of 1.5%, then add an appropriate amount of ascorbic acid and stir evenly, then add The tea polyphenol solution with a mass concentration of 0.4% is stirred evenly, the added volume of the tea polyphenol solution is 12% of the volume of the konjac glucomannan solution, ultrasonicated for 1.5h at 25±5°C, and finally added with a mass concentration of 4% Hydrogen peroxide solution, the added volume of hydrogen peroxide solution is 3% of the volume of konjac glucomannan solution, stirred for 25min, and freeze-dried;

[0025] (2) Mixing: Add cornstarch into water and stir evenly to make a slurry. The mass ratio of cornstarch to water is 10:100. The slurry is ground and passed through a 100-mesh sieve. After the sieve, it is centrifugally settled and dried. Obtain pretreated cornstarch; press 6kg ...

Embodiment 3

[0027] (1) Preparation of oxidized tea polyphenol modified konjac glucomannan: first dissolve konjac glucomannan in water to prepare a konjac glucomannan solution with a mass concentration of 1%, then add an appropriate amount of ascorbic acid and stir evenly, then add The tea polyphenol solution with a mass concentration of 0.3% is stirred evenly, the added volume of the tea polyphenol solution is 10% of the volume of the konjac glucomannan solution, ultrasonicated for 1 h at 25±5° C., and finally added with a mass concentration of 3%. Hydrogen peroxide solution, the added volume of the hydrogen peroxide solution is 2% of the volume of the konjac glucomannan solution, stirred for 20 minutes, and freeze-dried;

[0028] (2) Mixing: Add cornstarch into water and stir evenly to make a slurry. The mass ratio of cornstarch to water is 9:100. The slurry is ground and passed through a 100-mesh sieve. After the sieve, it is centrifugally settled and dried. Obtain pretreated cornstarch...

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Abstract

The invention discloses a quality improver for recombined products of fine-pointed round-toed crab meat, which consists of the following components in parts by weight: 5-7 parts of trehalose, 5-7 parts of sodium lactate, 0.02-0.03 parts of calcium peroxide, 0.3-0.5 parts of 0.1-0.15 parts of oxidized tea polyphenol modified konjac glucomannan, 0.3-0.5 parts of sucrose ester, 3-5 parts of β-cyclodextrin, and 3-5 parts of corn starch. The quality improver of the recombined product of the fine-pointed round-toed crabmeat of the present invention has a reasonable and scientific formula, simple components, and mutual cooperation among the groups, which can greatly improve the gel performance of the fine-pointed round-toed crabmeat mince and improve the texture properties. The invention also discloses a preparation method for the quality improver of the recombined product of fine-pointed round-toed crabmeat, which has simple process steps, strong operability and low requirements on production equipment.

Description

technical field [0001] The invention relates to an additive for aquatic product processing, in particular to a quality improver for recombined product of round toe crab meat and a preparation method thereof. Background technique [0002] Ovalipes punctatus belongs to Portunidae, Ovalipes punctatus, commonly known as "sand crab", it likes to live in sandy or silty waters, it is distributed in the Yellow Sea, East China Sea, and South my country Sea, and is abundant in the Yellow Sea and East China Sea , which is an important medium-sized economic crab with the largest population and the highest resource density in the outer seas of eastern Fujian. [0003] Although the output of the slender crab is huge, it is prone to blackening, resulting in poor perception, lower quality, and affecting sales. The round-toed crab is not fully utilized in local aquatic product processing in Zhoushan, and is often treated as leftovers, causing certain economic losses. [0004] It is of great...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L17/40A23L29/00A23L29/30
CPCA23L17/40A23L17/70A23L29/30A23L29/035A23L29/015A23L29/06A23L29/35A23L29/04A23V2002/00A23V2250/5118A23V2250/5112A23V2250/636A23V2200/02A23V2200/206A23V2200/242A23V2200/14
Inventor 许丹张小军朱俊向陈瑜朱剑
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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