A method for deacidification and whitening of Peruvian squid

By activating biochar and Chlorella liquor, the problem of sour and astringent taste in the squid body was solved, the effect of acid removal and whitening was achieved, and the taste and processing performance of the squid was improved.

CN118844587BActive Publication Date: 2025-03-28SHANDONG HAOXING FOOD CO LTD
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Patent Information

Application Number
CN202410899551.X
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2024-07-05
Publication Date
2025-03-28
Estimated Expiration
2044-07-05

AI Technical Summary

Technical Problem

A large amount of lactic acid and NH4Cl accumulate in the body of Peruvian squid, resulting in a sour and astringent taste, affecting its taste and edible value, and limiting its deep processing and product development.

Method used

The squid fillets were treated with activated biochar and Chlorella liquor. The specific steps include thawing the frozen Peruvian squid to a semi-thawed state, cutting it into squid fillets, and then putting the squid fillets into biochar-loaded Chlorella liquor to treat it. After stirring and cleaning, it can obtain acid-removing and whitening squid.

Benefits of technology

By activating the synergistic effect of biochar and Chlorella, the sour and astringent taste of squid is effectively eliminated, the taste is improved, and the removal of lactic acid and ammonium chloride is promoted through dielectric exchange, achieving the effect of acid removal and whitening.

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Abstract

The invention discloses a method for removing acid and whitening Peruvian squid. The method selects chlorella as the raw material of biochar, which has the characteristics of wide source and low cost. Alkali activation treatment is then adopted to increase the porosity of the biochar, thereby increasing the specific surface area thereof, which is convenient for the loading of the chlorella. Meanwhile, in the alkali activation process, the hydroxyl content on the surface of the biochar is increased, and the adsorption effect of the biochar on lactic acid and ammonium chloride is improved. The lactic acid and ammonium chloride adsorbed by the biochar can be absorbed and utilized by the chlorella as carbon source and nitrogen source, and the discharge of lactic acid and ammonium chloride in squid muscle is further accelerated. The activated biochar and the chlorella have a synergistic effect, and the sour taste of the Peruvian squid is effectively eliminated, and the taste is ensured. The method is suitable for squid processing and production application.
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