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Compound color fixative for frozen shrimp meat and color protection method

A color-protecting agent and shrimp technology, which is applied to the field of compound color-protecting agent and color-protecting frozen shrimp, can solve the problems of complex procedures, insignificant effects, and inability to guarantee long-term low temperature, etc., and achieves the effects of inhibiting oxidation and reducing discoloration.

Pending Publication Date: 2022-04-05
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing of shrimps is relatively complicated, and the distribution channels and distribution cannot guarantee long-term low temperature. At the same time, there is a need for long-term storage. Therefore, it is very important to invent a color-protecting agent that can adapt to the existing processing requirements.
In actual production, some customers use EDTA or phytic acid for treatment, but the effect is not obvious
In order to reduce the degree of oxidation, the product can only be frozen in ice cubes, which greatly increases the cost of transportation and storage, and causes customers to complain about insufficient quantity during sales.

Method used

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  • Compound color fixative for frozen shrimp meat and color protection method

Examples

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Comparison scheme
Effect test

Embodiment 1

[0041] A compound color-protecting agent for frozen shrimp, comprising the following components in parts by mass: 8 parts of sodium ascorbate, 2 parts of phytic acid, 10 parts of sodium hexametaphosphate, 10 parts of sodium bicarbonate, 8 parts of trisodium phosphate, malt 30 parts of dextrin.

Embodiment 2

[0043] A compound color-protecting agent for frozen shrimp, comprising the following components in parts by mass: 10 parts of ascorbic acid, 5 parts of phytic acid, 5 parts of tea polyphenols, 15 parts of sodium hexametaphosphate, 3 parts of sodium carbonate, and 8 parts of tripotassium phosphate parts, and 7 parts of sodium pyrophosphate, 10 parts of potassium chloride.

Embodiment 3

[0045] A compound color-protecting agent for frozen shrimps comprising the following components in parts by mass: 5 parts of vitamin E, 10 parts of ascorbic acid, 3 parts of tea polyphenols, 15 parts of sodium hexametaphosphate, 15 parts of potassium bicarbonate, 30 parts of sodium tripolyphosphate parts, 20 parts of salt;

[0046] Process:

[0047] 1. Thaw the vannamei shrimp completely and remove the shell;

[0048] 2. The color protectant is configured as 2% ice water solution, and 2% salt is added;

[0049] 3. Add the color protectant solution to refrigerate and soak at 4°C;

[0050] 4. Quick-frozen packaging and storage;

[0051] sample before processing after treatment 30 days 60 days 90 days Example 3 0 0 20 30 50 control group 0 5 10 10 15

[0052] It can be seen that during the long-term freezing process of the processed shrimp, the color change of the product is obviously slower.

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Abstract

The invention belongs to the technical field of food, and relates to a frozen shrimp meat compound color fixative and a color protection method, and the frozen shrimp meat compound color fixative comprises an antioxidant, a stabilizer, a pH regulator and a diluent. The compound color fixative disclosed by the invention is completely dissolved in ice water to soak the shrimp meat, so that the color change of the shrimp meat in a freezing period is reduced, and the red turning of the shrimp meat is effectively reduced.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a frozen shrimp compound color-protecting agent and a color-protecting method. Background technique [0002] Aquatic product processing has always occupied half of the food industry. Vannamei shrimp is easy to breed, with high yield, good taste and rich nutrition. However, shrimp products are very easy to change color because they are rich in enzymes and astaxanthin. As long as the temperature of the product is higher than 10°C, there will be obvious redness or blackening, and prolonged freezing will also cause the product to change color. Therefore, the color problem of shrimp has been plagued by shrimp farming and processing industries. For whole shrimp, national laws allow the use of EDTA and phytic acid for color protection. However, the processing of shrimps is relatively complicated, and the distribution channels and distribution cannot guarantee low temperature for a long time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23L5/41
Inventor 雪芳军熊玮
Owner 苏州闻达食品配料有限公司