Minced silver carp low-temperature denaturation protecting agent
A denaturation protective agent, low temperature technology, applied in food preservation, climate change adaptation, food preparation and other directions, can solve the problems of less research and no patents, and achieve the effect of reducing the amount of use and improving the effect of low temperature denaturation protection
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example 1
[0012] Example 1: Remove phosphorus, viscera, head, and tail of silver carp first; then pick meat, chop, rinse and dehydrate, and then add 7.5% compound low-temperature denaturation protection agent to surimi, mix, pack and seal, and then It was frozen at -20°C, and its surimi gel formation still maintained more than 95% of the fresh surimi gel formation ability after 6 months of freezing.
example 2
[0013] Example 2: Remove the phosphorus, viscera, head and tail of silver carp first; then pick the meat, mince it, rinse and dehydrate it, and then add 7.5% compound low-temperature denaturation protective agent to the surimi, mix, pack and seal, and then It was frozen at -20°C, and its surimi gel formation still maintained more than 90% of the fresh surimi gel formation ability after 6 months of freezing. Through the above experimental verification, the cryodenaturation protective agent is applied to silver carp surimi, and it is stored at -20°C for 12 months, and the amount of salt-soluble protein, gel-forming ability, and water retention all reach 90% of fresh surimi .
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