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Frozen squid quality improver for soaking weight gain of squid and preparation method

A quality improver, squid technology, applied in the fields of preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, application, etc., can solve problems such as adverse effects, affecting the balance of calcium and phosphorus in the body, and meet the requirements of low equipment , The effect of improving the quality of frozen squid and simple process steps

Inactive Publication Date: 2022-01-14
ZHEJIANG INT MARITIME COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 2. Polyphosphate is a water-retaining agent widely used in aquatic product processing. However, excessive use in production will produce adverse effects. Long-term excessive intake of the human body will affect the body's calcium and phosphorus balance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] Its preparation method of described frozen squid quality improver: comprise the following steps:

[0020] Step 1: each component is weighed according to the above mass percentage;

[0021] Step 2: first add metallothionein, white sugar, sodium lactate, sodium bicarbonate and glycerin into deionized water and stir evenly;

[0022] Step 3: adding trehalose and carrageenan, stirring repeatedly and standing until a uniform and stable transparent solution state is present, then adding potato flour and stirring evenly to obtain the frozen squid quality improver.

[0023] The above steps are very critical, otherwise it is impossible to obtain a uniform and stable frozen squid quality improver. First, dissolve the water-soluble components in water. Because trehalose and carrageenan will condense into groups in water, the water molecules will not be able to It enters the center of the agglomerate and dissolves completely, so it is fully dissolved by repeated stirring and standi...

Embodiment 1

[0024] Embodiment one: by 10% potato flour, 0.05% metallothionein, 5% white sugar, 0.5% trehalose, 1% sodium lactate, 3% sodium bicarbonate, 3% glycerin, 0.05% carrageenan, and the balance is deionized water After weighing each component, metallothionein, white sugar, sodium lactate, sodium bicarbonate and glycerin were added to deionized water and stirred evenly, then trehalose and carrageenan were added, and stirred repeatedly and left to stand until a uniform, After the stable transparent solution state, add potato flour and stir evenly to obtain the frozen squid quality improver.

Embodiment 2

[0025] Embodiment two: by 20% potato flour, 0.1% metallothionein, 10% white sugar, 1% trehalose, 3% sodium lactate, 5% sodium bicarbonate, 5% glycerin, 0.1% carrageenan, and the balance is deionized water After weighing each component, metallothionein, white sugar, sodium lactate, sodium bicarbonate and glycerin were added to deionized water and stirred evenly, then trehalose and carrageenan were added, and stirred repeatedly and left to stand until a uniform, After the stable transparent solution state, add potato flour and stir evenly to obtain the frozen squid quality improver.

[0026] In addition, the application of frozen squid quality improvers in squid preservation was studied at the same time, for example: (1) the squid was washed and drained, then soaked in the research, and then directly frozen and refrigerated, forming on the surface of the squid. One layer of ice coat is enough. When thawing, put the frozen squid directly in the water. After the ice coat is fully ...

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PUM

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Abstract

The invention relates to a frozen squid quality improver for soaking weight gain of squid and a preparation method. The frozen squid quality improver is prepared from the following components in percentage by mass: 10 to 20 percent of potato powder, 0.05 to 0.1 percent of metallothionein, 5 to 10 percent of white sugar, 0.5 to 1 percent of trehalose, 1 to 3 percent of sodium lactate, 3 to 5 percent of sodium bicarbonate, 3 to 5 percent of glycerinum, 0.05 to 0.1 percent of carrageenan and deionized water. The preparation method of the frozen squid quality improver comprises the following steps of: weighing the components according to the mass percentage, adding the metallothionein, the white sugar, the sodium lactate, the sodium bicarbonate and the glycerinum into the deionized water, uniformly stirring, adding the trehalose and the carrageenan, repeatedly stirring, standing until a uniform and stable transparent solution state is presented, adding the potato powder, and uniformly stirring to obtain the frozen squid quality improver. Meanwhile, the application of the frozen squid quality improver in freezing preservation of the squid is explored.

Description

technical field [0001] The invention relates to the technical field of squid processing, in particular to a frozen squid quality improver for squid soaking and weight gain and a preparation method. Background technique [0002] 1. The variety of squid products is single, and there are few processed products. The widely used storage method is low-temperature freezing preservation. Because squid is greatly affected by the freezing temperature, fish meat protein is prone to freezing denaturation, resulting in tenderness, water holding capacity, and gelation of fish meat. Sexuality and nutritional value, etc. will all deteriorate. Studies have found that the most feasible way to effectively prevent protein denaturation is to add water retaining agents. [0003] 2. Polyphosphate is a water-retaining agent widely used in aquatic product processing. However, excessive use in production will produce adverse effects. Long-term excessive intake of the human body will affect the body'...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L29/00A23L29/256A23B4/09A23B4/20A23B4/24
CPCA23L29/30A23L29/045A23L29/035A23L29/015A23L29/256A23B4/09A23B4/20A23B4/24A23V2002/00A23V2250/5036A23V2250/60A23V2250/636A23V2250/6406
Inventor 李海波
Owner ZHEJIANG INT MARITIME COLLEGE