Shrimp meat improver and method for improving quality of shrimp meat

A technology of improving agent and shrimp, which is applied in the field of shrimp improving agent and improving the texture of shrimp, which can solve the problems affecting the flavor, taste and sensory quality of shrimp, and achieve the effect of maintaining umami taste and elastic taste, simple process steps and less investment in equipment

Pending Publication Date: 2022-07-29
HUAZHONG AGRICULTURAL UNIVERSITY
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems that the existing phosphate and other improvers can affect the flavor, mouthfeel and sensory quality of shelled shrimp, and provides an environmentally friendly and safe improver that can improve the texture o

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Shrimp meat improver and method for improving quality of shrimp meat
  • Shrimp meat improver and method for improving quality of shrimp meat
  • Shrimp meat improver and method for improving quality of shrimp meat

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1

[0021] A shrimp improver is composed of the following components by mass percentage: 0.2% sodium citrate, 0.5% sodium bicarbonate, 0.4% trehalose, and the balance is water.

[0022] The specific preparation steps are as follows: after weighing each component according to the above mass percentage, mixing and stirring uniformly.

[0023] The frozen crayfish shrimp was placed in the modifier at a mass-volume ratio of 1:4, soaked for 30 minutes at a temperature of 4 °C, and the shrimp was stirred once every 10 minutes during the soaking. After soaking, take out the shrimp and drain, and control the moisture for further processing according to production requirements.

Example Embodiment

[0024] Example 2

[0025] A shrimp improver is composed of the following components by mass percentage: 0.5% sodium citrate, 0.7% sodium bicarbonate, 0.5% trehalose, and the balance is water.

[0026] The specific preparation steps are as follows: after weighing each component according to the above mass percentage, mixing and stirring uniformly.

[0027] The frozen crayfish shrimp was placed in the modifier at a mass-to-volume ratio of 1:4, soaked for 30 minutes at a temperature of 4 °C, and the shrimp was stirred once every 10 minutes during the soaking. After soaking, take out the shrimp and drain, and control the moisture for further processing according to production requirements.

Example Embodiment

[0028] Example 3

[0029] A shrimp improver is composed of the following components by mass percentage: 0.8% sodium citrate, 0.6% sodium bicarbonate, 0.3% trehalose, and the balance is water.

[0030] The specific preparation steps are as follows: after weighing each component according to the above mass percentage, mixing and stirring uniformly.

[0031] The frozen crayfish shrimp was placed in the modifier at a mass-to-volume ratio of 1:4, soaked for 30 minutes at a temperature of 4 °C, and the shrimp was stirred once every 10 minutes during the soaking. After soaking, take out the shrimp and drain, and control the moisture for further processing according to production requirements.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of aquatic product processing, and discloses a shrimp meat improver and a method for improving the quality of shrimp meat. The modifier is prepared from 0.2 to 0.8 percent of sodium citrate, 0.5 to 0.7 percent of sodium bicarbonate and 0.3 to 0.5 percent of trehalose. The frozen shrimp meat is soaked in the modifier, so that the delicate flavor and the elastic taste of the shrimp meat can be well maintained, and the purposes of reducing the water loss of the shrimp meat and guaranteeing the eating quality of the frozen shrimp meat are achieved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a shrimp meat improver and a method for improving the texture of the shrimp meat. Background technique [0002] Crayfish, also known as Procambarus clarkii, is a species of freshwater crayfish that first appeared in North America and then circulated from Japan to China. Because freshwater crayfish is delicious, unique in flavor, high in protein and water content, and rich in calcium, iron, phosphorus, selenium and vitamins, it is favored by consumers. At present, the processed crayfish products on the market mainly include four categories: quick-frozen products, ready-to-eat products, by-product processed products and seasonings. In my country, frozen shrimp is mostly used as a kind of product for export and processing of crayfish. However, after freezing crayfish, it is easy to cause the phenomenon of hard or loose and inelastic shrimp meat due to water loss ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L17/40A23L29/00A23L29/30
CPCA23L17/40A23L29/035A23L29/015A23L29/30A23V2002/00A23V2250/1614A23V2250/1576A23V2250/636
Inventor 谢定源牛素敏董轶群罗鑫
Owner HUAZHONG AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap