Ice glaze liquid for ice glaze plating of mussels as well as preparation method and application of ice glaze liquid

Abstract

The invention discloses ice glazing liquid for ice glazing of mussels. The ice glazing liquid is prepared from the following components in percentage by mass: 0.1 to 0.12 percent of sodium polyacrylate, 0.05 to 0.07 percent of sodium erythorbate, 0.01 to 0.03 percent of citric acid, 1 to 1.2 percent of sodium lactate, 0.4 to 0.6 percent of alginate oligosaccharide, 0.1 to 0.12 percent of xanthan gum, 7 to 9 percent of propylene glycol and the balance of water. The ice glaze liquid for ice glaze plating of the mussels is reasonable in compatibility, simple and easily available in components and good in adhesiveness, the formed ice glaze is not easy to crack, the dry loss rate can be reduced, and the quality of the thawed mussels can be ensured. The invention further provides a preparation method of the ice glaze liquid for ice glaze plating of the mussels. The preparation method is simple in process step, high in operability and uniform in component dispersion.

Description

Technical Field

[0001] The invention relates to a glazing liquid, in particular to a glazing liquid used for glazing mussels and a preparation method and application thereof. Background Art

[0002] Water mussels are commonly known as "haihong", also known as "shell vegetables", and dried products are collectively called "mussels". From the perspective of my country's mussel processing industry, it is still very weak. Most of them are sold fresh, a few are processed into frozen products and convenience foods, and the rest are made into dried products or fed to shrimps. This is extremely disproportionate for my country's mussel farming industry, which accounts for nearly one-third of the world's mussel production. Due to the concentrated harvest season of mussels, the short harvesting period, inconvenient storage and transportation, it is difficult to keep them alive and fresh. If they are not handled in time after harvesting, they are very likely to die and deteriorate. Dried products are not only of low value, but also have limited sales. This has greatly inhibited the development of mussel farming. Therefore, how to preserve, process and comprehensively utilize mussels is of great practical significance to the development of my country's mussel farming production and the development of domestic and foreign consumer markets.

[0003] Ice coating for mussel meat preservation is a common preservation method that can extend the cold storage time and inhibit and delay the drying and oxidation of mussel meat during cold storage. The specific method is to steam and open the mussel shell, remove the byss, wash, plate, quickly freeze, remove from the plate, coat with ice, package, and then store in a cold storage (-18°C). Different glazing liquids have different effects on the glazing effect. The Chinese patent application publication number CN109122812 A, application publication date January 4, 2019, discloses a frozen scallop processing process, which discloses the glazing step and discloses the use of cold water as the glazing liquid. However, using water as the glazing liquid has the following defects: (1) poor product quality after thawing; (2) poor adhesion, cannot be evenly attached to the surface of the mussel meat, forming a phenomenon of too thick or too thin glaze; (3) the glaze is prone to cracking, and the glaze is easy to fall off after cracking; (3) the drying rate is high. Therefore, suitable glazing liquid is very important to ensure the quality of frozen mussel meat. Summary of the invention

[0004] The present invention aims to solve the above-mentioned problems existing in the prior art of using water as glazing liquid, and provides a glazing liquid for mussel glazing, which has reasonable compatibility, simple and easy-to-obtain components, good adhesion, and the formed glaze is not easy to crack, can reduce the drying rate, and can ensure the quality of mussels after thawing.

[0005] The invention also discloses a method for preparing glaze liquid for mussel glazing, which has simple process steps, strong operability and uniform component dispersion.

[0006] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a glazing liquid for mussel glazing of the present invention is composed of the following components in mass percentage: 0.1-0.12% sodium polyacrylate, 0.05-0.07% sodium isoascorbate, 0.01-0.03% citric acid, 1-1.2% sodium lactate, 0.4-0.6% alginate oligosaccharide, 0.1-0.12% xanthan gum, 7-9% propylene glycol, and the balance is water. The invention designs a glazing liquid for mussel glazing. Sodium polyacrylate added in the glazing liquid can effectively solve the problem of cracking and falling of glazing, and can form a glassy transparent film similar to the clear water glaze, and has a blocking effect on metal ions, thereby preventing the mussel meat from turning yellow and fading due to the catalytic effect of metal ions. Sodium isoascorbate has good antioxidant properties, which makes the mussel meat less likely to be oxidized and discolored, and has a good color protection effect. Citric acid makes the entire glazing liquid system weakly acidic, plays an antibacterial role, and at the same time, citric acid has good antioxidant properties, which can delay protein denaturation, thereby delaying the color change of mussel meat. Sodium lactate has the effects of antibacterial and controlling the increase of TVB-N. Algin Oligosaccharides are antifreeze agents that reduce protein freezing denaturation. After thawing, mussels can maintain good elasticity and chewiness, which is beneficial to improving the frozen quality of mussels. Xanthan gum plays a thickening and stabilizing role, making the glaze liquid have excellent adhesion, so that the glaze liquid can be evenly attached to the surface of the mussels to form a glaze of uniform thickness. The amount of glaze is also large, and there is no need for multiple glazing operations. At the same time, xanthan gum and sodium polyacrylate can jointly coat the surface of the mussels, effectively slowing down the sublimation of ice crystals and preventing the overflow of water, thereby reducing the drying rate of the mussel meat. Propylene glycol plays a solubilizing role, which can keep the components in the glaze liquid uniform and stable, and at the same time can improve the toughness of the glaze and reduce the glaze shedding caused by mechanical collision.

[0007] Preferably, the temperature of the glazing liquid used for glazing mussels is controlled at 2-6°C.

[0008] A method for preparing glaze liquid for mussel glazing comprises the following steps: (1) Sodium polyacrylate is added to propylene glycol and dispersed to obtain a dispersion. The dispersion effect is better if sodium polyacrylate is first dispersed with propylene glycol alone.

[0009] (2) After adding the dispersion into water and stirring evenly, sodium isoascorbate, citric acid, sodium lactate and alginate oligosaccharide are added, stirring evenly and filtering to obtain a filtrate.

[0010] (3) Add xanthan gum to the filtrate and stir until the xanthan gum is completely dissolved to obtain the glazing liquid for mussel glazing. Xanthan gum is added last to facilitate stirring. If added in advance, the high viscosity will be detrimental to stirring and the uniform dispersion of other components.

[0011] A glazing liquid for glazing mussels is used in glazing mussels. The specific application method is: wash the mussels, boil and shell them, remove the byssus, wash and freeze the flesh, and then place them in the glazing liquid for glazing. The mussels are shelled to form half-shell mussels, which can be packaged after glazing and stored at a temperature of -20 to -18°C. Steam boiling is used for boiling, and the shells are opened by boiling for 30 seconds.

[0012] Preferably, the temperature of the glazing liquid used for glazing mussels is controlled at 2-6°C.

[0013] Preferably, the quick freezing temperature is -40 to -38°C.

[0014] Preferably, the amount of glaze is 10-12%. The amount of glaze is an important factor in evaluating the physical quality of frozen mussels and an important indicator that affects consumer purchasing power. If the amount of glaze is too little, the protection of mussels is weak, the quality of mussels is reduced, and the shelf life is short. If the amount of glaze is too much and the specific gravity of the glaze is large, the interests of consumers will be infringed. Taking all factors into consideration, the amount of glaze in the present invention is preferably 10-12%; the amount of glaze can be controlled by the soaking time.

[0015] Therefore, the present invention has the following beneficial effects: (1) A glazing liquid for glazing mussels is provided, which has reasonable compatibility, simple and easy-to-obtain components, good adhesion, and the glaze formed is not easy to crack, can reduce the drying rate, and can ensure the quality of mussels after thawing; (2) A method for preparing glaze liquid for mussel glazing is provided, which has simple process steps, strong operability and uniform dispersion of components. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a photo of the ice-coated mussels obtained in Example 1.

[0017] Figure 2 This is a photo of the ice-coated mussels obtained in Comparative Example 1.

[0018] Figure 3 This is a photo of the ice-coated mussels obtained in Comparative Example 2.

[0019] Figure 4 This is a photo of the ice-coated mussels obtained in Comparative Example 3.

[0020] Figure 5 This is a photo of the ice-coated mussels obtained in Comparative Example 4. DETAILED DESCRIPTION

[0021] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments.

[0022] Example 1 After the mussels are cleaned, steamed for 30 seconds to open the shells, the shells are peeled and the byssus is removed. The flesh is cleaned and quick-frozen at -40 to -38°C, and then placed in a glazing liquid at 2°C for glazing. The amount of glazing is controlled at 10%. The glazed mussels are as follows: Figure 1 As shown; wherein the ice coating liquid is prepared by the following method: (1) After weighing the components according to the mass percentage of 0.12% sodium polyacrylate, 0.05% sodium isoascorbate, 0.02% citric acid, 1.2% sodium lactate, 0.6% alginate oligosaccharide, 0.12% xanthan gum, 8% propylene glycol, and the balance water, sodium polyacrylate was added into propylene glycol and dispersed to obtain a dispersion; (2) adding the dispersion into water and stirring evenly, adding sodium isoascorbate, citric acid, sodium lactate and alginate oligosaccharide, stirring evenly and filtering to obtain a filtrate; (3) Add xanthan gum to the filtrate and stir until the xanthan gum is completely dissolved to obtain a glazing solution for glazing mussels.

[0023] Comparative Example 1 Comparative Example 1 is compared with Example 1, except that sodium polyacrylate is omitted from the glaze solution (replaced with water), and the rest is the same as Example 1. The obtained glazed mussels are as follows Figure 2 shown.

[0024] Comparative Example 2 Comparative Example 1 is different from Example 1 in that the xanthan gum in the glaze solution is omitted (replaced with water), and the rest is the same as Example 1. The obtained glazed mussels are as follows Figure 3 shown.

[0025] Comparative Example 3 Comparative Example 1 is different from Example 1 in that sodium carboxymethyl cellulose is used instead of xanthan gum in the glaze solution. The rest is the same as Example 1. The glazed mussels obtained are as follows: Figure 4 shown.

[0026] Comparative Example 4 The glaze liquid is clear water, and the glazed mussels obtained are as follows: Figure 5 shown.

[0027] from Figures 1 to 5 It can be seen that Figure 1 The ice coat on the surface of the medium mussel is uniform in thickness, transparent, and has no cracks; Figure 2 The ice coat on the surface of the middle mussel was of uniform thickness, but with obvious cracks; Figure 3 The ice coat on the surface of the middle mussel was uneven in thickness and had no obvious cracking; Figure 4 The ice coat on the surface of the middle mussel had no obvious cracks, but the thickness was uneven; Figure 5 The ice coat on the surface of the medium mussel is uneven in thickness, with white frost and cracks.

[0028] The ice-coated mussels obtained in Example 1 and Comparative Examples 1 to 4 were frozen at -18°C for 120 days, and then thawed at room temperature, and the following indices were measured.

[0029] (I) Determination of dry consumption rate The mass change of each group of mussels during frozen storage was measured using an electronic balance, and the mass loss (dry loss rate) caused by ice crystal sublimation was calculated. The measured dry loss rates are shown in Table 1.

[0030] Table 1 Dry consumption rate measurement results project Dry consumption rate (%) Example 1 0.55 Comparative Example 1 0.82 Comparative Example 2 0.72 Comparative Example 3 0.61 Comparative Example 4 1.26 Aquatic products will experience desiccation during refrigeration, freezing and cooling. As can be seen from Table 1, the mussels obtained in Example 1 had the lowest desiccation rate after 120 days of frozen storage, indicating that the ice coating liquid of the present invention can effectively reduce the desiccation rate of mussels.

[0031] (II) Determination of texture characteristics The texture characteristics of the mussel meat in each group in Example 1 and Comparative Examples 1 to 4 were measured using a texture analyzer (TA.XTPlus, Stable Micro Systems, UK), and the mussels before quick freezing were used as a control group. Three samples were taken from each group for parallel testing, and the elasticity and chewiness of the samples were used to reflect the texture characteristics of the samples. The measured results are shown in Table 2.

[0032] Table 2 Elasticity and chewiness test results Muscle elasticity and chewiness are one of the indicators reflecting the texture quality of frozen mussels. As shown in Table 2, after the mussels of Example 1 were thawed, the muscle elasticity and chewiness were closest to those of the control group, indicating that the glaze liquid of the present invention can ensure the quality of the mussels after thawing.

[0033] The above-described embodiment is only a preferred solution of the present invention and does not limit the present invention in any form. There are other variations and modifications without exceeding the technical solution described in the claims.

Claims

1. A glazing liquid for glazing mussels, characterized in that: The invention is composed of the following components in percentage by mass: 0.1-0.12% sodium polyacrylate, 0.05-0.07% sodium isoascorbate, 0.01-0.03% citric acid, 1-1.2% sodium lactate, 0.4-0.6% alginate oligosaccharide, 0.1-0.12% xanthan gum, 7-9% propylene glycol, and the balance water.

2. The glazing liquid for glazing mussels according to claim 1, characterized in that: The temperature of the glazing liquid used for glazing mussels is controlled at 2-6°C.

3. A method for preparing glaze liquid for mussel glazing as claimed in claim 1, characterized in that: The following steps are involved: (1) adding sodium polyacrylate into propylene glycol to disperse the mixture to obtain a dispersion; (2) adding the dispersion into water and stirring evenly, then adding sodium isoascorbate, citric acid, sodium lactate and alginate oligosaccharide, stirring evenly and filtering to obtain a filtrate; (3) Add xanthan gum to the filtrate and stir until the xanthan gum is completely dissolved to obtain the glazing liquid for glazing mussels.

4. A use of the glazing liquid for mussel glazing as claimed in claim 1 in glazing mussels, characterized in that: The specific application method is: wash the mussels, steam and peel them, remove the byssus, wash the meat, quick-freeze it, and then place it in glazing liquid to coat it with glaze.

5. The method for preparing glaze liquid for mussel glazing according to claim 4, characterized in that: The temperature of the glazing liquid used for glazing mussels is controlled at 2-6°C.

6. Use of the glazing liquid for mussel glazing according to claim 4 in glazing mussels, characterized in that: The freezing temperature is -40~-38℃.

7. Use of the glazing liquid for mussel glazing according to claim 4 in glazing mussels, characterized in that: The amount of ice coating is 10~12%.

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