Phosphorus-free water retention agent for frozen lobster meat product as well as preparation and application methods of phosphorus-free water retention agent

Abstract

The invention belongs to the technical field of food additives, and particularly relates to a non-phosphorus water retention agent for frozen lobster meat products as well as a preparation method and an application method of the non-phosphorus water retention agent. The phosphorus-free water retention agent for the frozen lobster meat product is prepared from the following components in parts by weight: 25 to 55 parts of acidity regulator, 1 to 20 parts of mannan, 4 to 19 parts of gluconic acid-delta-lactone and 5 to 25 parts of thickening agent. The phosphorus-free water retention agent for the frozen lobster meat product can effectively absorb and lock water in lobster meat, so that the lobster meat is tight and elastic, the meat quality of frozen lobster tails is improved, the yield of the lobster tails is increased, and the production cost is reduced; meanwhile, the operation process is convenient and fast, the safety is high, and no food safety risk exists.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and in particular relates to a phosphorus-free moisture retaining agent for frozen lobster meat products and a preparation method and application method thereof. Background Art

[0002] Freshwater crayfish (Procambarus clarkii) is a precious aquatic economic animal, abundant in rivers, lakes and ponds in the Yangtze River Basin. It has delicious meat, unique flavor, high protein content, low fat content, rich protein and trace elements, and has many benefits to the human body. It is also rich in minerals such as calcium, phosphorus, iron and various vitamins, which helps to promote human health and immunity. It is an animal food with high nutritional value. Because the head of freshwater crayfish is hard and the meat content is low, the edible part is mostly the meat in the lobster tail, and its lobster tail can be processed into delicious dishes that people love through various cooking methods. Traditional lobster processing companies roughly wash the crayfish raw materials, cook and shape, cool, remove the head, remove the shrimp oil, and wash to form a semi-cooked product of the shrimp tail, and then freeze and package it for easy storage and processing. After the frozen shrimp tail is thawed, the meat moisture will be lost, the muscle will acidify, the meat will become hard, and the situation of wood will lose the delicious taste of the lobster meat itself.

[0003] The existing technology mainly improves the water holding capacity of meat products by improving the freezing process or adding phosphate water retaining agents. The freezing quality of shrimp tails can be improved by improving the freezing process such as liquid nitrogen quick freezing or single cycle quick freezing. This technology has relatively large energy consumption, high processing costs, low economic benefits, and is difficult to achieve continuous production. It is difficult to promote on a large scale due to cost factors. Phosphate water retaining agents have the characteristics of activating meat proteins. They improve the water holding capacity of meat products by adjusting the pH value of meat, increasing ionic strength, and chelating metal ions. However, excessive phosphates not only lead to deterioration of flavor and rough tissue structure, but also long-term and large-scale intake of phosphates can cause diseases such as calcific renal insufficiency or hypocalcemia. Therefore, in order to improve the quality of frozen crayfish meat products, it is of great significance to develop safe and non-toxic phosphorus-free water retaining agents. Summary of the invention

[0004] Technical problem solved by the present invention: In the prior art, the texture of shrimp meat is improved by improving the freezing process, but the energy consumption is large, the processing cost is high, the economic benefit is low, and continuous production is difficult. Due to cost factors, it is difficult to promote on a large scale. Excessive use of traditional phosphate water retaining agents not only leads to flavor deterioration and rough tissue structure, but also long-term intake will affect the calcium-phosphorus balance of the human body and endanger health.

[0005] In view of the above technical problems, the present invention provides a phosphorus-free moisture retaining agent for frozen lobster meat products and a preparation and application method thereof.

[0006] Specifically, the present invention provides the following technical solutions:

[0007] In a first aspect, the present invention provides a phosphorus-free moisture retainer for frozen lobster meat products, which comprises, by weight, 25 to 55 parts of an acidity regulator, 1 to 20 parts of mannan, 4 to 19 parts of glucono-δ-lactone and 5 to 25 parts of a thickener.

[0008] Preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 36 to 53 parts of acidity regulator by weight; more preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 51 to 53 parts of acidity regulator. And / or,

[0009] Preferably, the phosphorus-free humectant for frozen lobster meat products comprises 8 to 20 parts of mannan; more preferably, the phosphorus-free humectant for frozen lobster meat products comprises 9 to 15 parts of mannan; further preferably, the phosphorus-free humectant for frozen lobster meat products comprises 8 to 10 parts of mannan. And / or,

[0010] Preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 10 to 15 parts of glucono-δ-lactone; more preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 13 to 15 parts of glucono-δ-lactone. And / or,

[0011] Preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 7 to 13 parts of a thickener; more preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 7 to 8 parts of a thickener. And / or,

[0012] Preferably, the acidity regulator includes carbonate and / or organic acid salt; more preferably, the carbonate includes sodium carbonate and / or potassium carbonate; and / or, more preferably, the organic acid salt includes one or more selected from the group consisting of sodium citrate, sodium acetate, sodium tartrate, sodium borate, sodium lactate and sodium diacetate; more preferably, the organic acid salt includes sodium citrate. And / or,

[0013] Preferably, in parts by weight, the acidity regulator comprises 9 to 32 parts of carbonate; preferably, the acidity regulator comprises 14 to 32 parts of carbonate; preferably, the acidity regulator comprises 30 to 32 parts of carbonate. And / or,

[0014] Preferably, the acidity regulator comprises 7 to 26 parts of organic acid salt by weight; preferably, the acidity regulator comprises 19 to 23 parts of organic acid salt. And / or,

[0015] Preferably, the thickener comprises one or more selected from the group consisting of pregelatinized starch, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, sodium alginate, xanthan gum and curdlan. And / or,

[0016] Preferably, the thickener comprises, by weight, 1 to 16 parts of pregelatinized starch, 0 to 5.5 parts of sodium carboxymethyl cellulose, 0 to 2 parts of sodium alginate, 0 to 2 parts of xanthan gum and 1 to 2 parts of curdlan. And / or,

[0017] Preferably, the thickener comprises 4 to 11 parts by weight of pregelatinized starch; more preferably, the thickener comprises 4 to 6 parts by weight of pregelatinized starch; most preferably, the pregelatinized starch comprises pregelatinized cassava starch. And / or,

[0018] Preferably, in parts by weight, the thickener comprises 0.5 to 5.5 parts of sodium carboxymethyl cellulose; more preferably, the thickener comprises 0.5 to 2 parts of sodium carboxymethyl cellulose; most preferably, the thickener comprises 0.5 to 1.1 parts of sodium carboxymethyl cellulose. And / or,

[0019] More preferably, the thickener comprises 1 to 2 parts of sodium alginate by weight; and even more preferably, the thickener comprises 1.3 to 1.7 parts of sodium alginate. And / or,

[0020] In a second aspect, the present invention provides a method for preparing a phosphorus-free moisture retaining agent for frozen lobster meat products, comprising the following steps:

[0021] The phosphorus-free moisture retaining agent for frozen lobster meat products can be obtained by mixing an acidity regulator, mannan, glucono-delta-lactone and a thickener.

[0022] In a third aspect, the present invention provides a method for treating frozen lobster meat products with a phosphorus-free moisture retaining agent for frozen lobster meat products, comprising the following steps:

[0023] Step 1: Mixing an acidity regulator, mannan, glucono-δ-lactone and a thickener to prepare a phosphorus-free moisture retaining agent for frozen lobster meat products;

[0024] Step 2: adding the phosphorus-free moisture retaining agent for frozen lobster meat products obtained in step 1 into a solvent, mixing to obtain a moisture retaining liquid, and then adding the lobster tails to soak;

[0025] Step 3: Quickly freeze the lobster tails obtained in step 2.

[0026] Preferably, in step 2, the lobster tail is obtained by thawing the frozen lobster tail; more preferably, the thawing is performed by soaking in water at a temperature of 5 to 16°C; and / or, preferably, the method for preparing the frozen lobster tail comprises the following steps: first, washing the crayfish, then cooking and shaping, retaining the lobster tail, and finally quick freezing to obtain the frozen lobster tail. And / or

[0027] Preferably, in step 2, the phosphorus-free moisture retainer for the frozen lobster meat product accounts for 0.5-2.5% of the weight of the frozen lobster tail; more preferably, the phosphorus-free moisture retainer for the frozen lobster meat product accounts for 1.4-2.5% of the weight of the frozen lobster tail; further preferably, the phosphorus-free moisture retainer for the frozen lobster meat product accounts for 1.4-1.6% of the weight of the frozen lobster tail. And / or

[0028] Preferably, the solvent is water; more preferably, the weight of the solvent is 1 to 2 times the weight of the frozen lobster meat product; further preferably, the weight of the solvent is 1 to 1.5 times the weight of the frozen lobster tail; further preferably, the temperature of the solvent is 5 to 10°C. And / or

[0029] Preferably, the soaking temperature is 5 to 20°C; more preferably, the soaking temperature is 5 to 16°C. And / or

[0030] Preferably, the soaking time is 2 to 6 hours; more preferably, the soaking time is 2.5 to 3.5 hours. And / or

[0031] Preferably, in step 3, the obtained lobster tail is first drained and then the lobster tail is quickly frozen. More preferably, the quick freezing temperature is -20 to -40°C; and / or, more preferably, the temperature of the quick-frozen lobster tail is -13 to -23°C. More preferably, the quick freezing is followed by frozen storage; most preferably, the frozen storage temperature is -15 to -25°C.

[0032] In a fourth aspect, the present invention provides the use of the phosphorus-free moisture retaining agent for frozen lobster meat products in the water retention treatment of semi-cooked meat products. Preferably, the semi-cooked meat products include large intestine, pork tripe, beef intestine or chicken feet meat products.

[0033] In a fifth aspect, the present invention provides the use of the phosphorus-free moisture retaining agent for frozen lobster meat products in retaining moisture in frozen lobster meat products.

[0034] In a sixth aspect, the present invention provides the use of the phosphorus-free moisture retaining agent for frozen lobster meat products in improving the color, taste, elasticity and / or texture of frozen lobster meat products.

[0035] In a seventh aspect, the present invention provides a water-retaining agent for half-cooked meat products, wherein the water-retaining agent for half-cooked meat products comprises the phosphorus-free water-retaining agent for the frozen lobster meat product.

[0036] Beneficial effects of the present invention:

[0037] (1) The present invention provides a phosphorus-free moisture retainer for frozen lobster meat products that can effectively enhance the water holding capacity of lobster tail meat products and improve the quality of lobster tails, thereby solving the technical problem of dry and hard meat caused by freezing of lobster tails. The phosphorus-free moisture retainer for frozen lobster meat products of the present invention adjusts the pH value of lobster meat to be higher than the isoelectric point of meat protein, thereby improving the water absorption capacity of shrimp meat and ensuring the freshness and tenderness of meat. At the same time, the self-swelling characteristics of the phosphorus-free moisture retainer for frozen lobster meat products are used to increase the space of myofibrils in shrimp meat and enhance the ability of the meat to retain water.

[0038] (2) The present invention provides a phosphate-free, highly safe water-retention method, which can improve the water-retention capacity of frozen lobster tail meat, effectively absorb and lock the moisture in the lobster meat, make the lobster meat tight and elastic, improve the meat quality of frozen lobster tails, increase the yield of lobster tails, and reduce the production and processing of finished products.

[0039] (3) The application method of the phosphorus-free moisture retaining agent for frozen lobster meat products provided by the present invention adopts an immersion process to improve the water holding performance of the frozen lobster tail meat, effectively improving the meat quality of the frozen lobster tail, increasing the yield of lobster tails, and reducing the production and processing of finished products. At the same time, the operation process is convenient and fast, highly safe, and has no food safety risks.

[0040] (4) The phosphorus-free moisture retaining agent for frozen lobster tails obtained by compounding an acidity regulator, mannan, glucono-δ-lactone and a thickener in the present invention has a better moisture retention effect than commercially available composite phosphate moisture retaining agents suitable for aquatic meat products and composite protease moisture retaining agents suitable for aquatic meat products. DETAILED DESCRIPTION

[0041] The technical problem in the prior art is that the prior art optimizes and transforms the equipment and process of freezing the lobster tails, thereby ensuring that the shrimp meat does not lose moisture during the freezing process and maintaining the freshness of the shrimp meat. However, this method has high requirements for equipment, high energy consumption, and high processing costs, and is difficult to promote on a large scale in processing companies. In addition, in the prior art, the water-retaining improver for meat products is mainly phosphate. Excessive phosphate not only leads to deterioration of flavor and rough tissue structure, but also long-term and large-scale intake of phosphate can lead to diseases such as calcific renal insufficiency and hypocalcemia.

[0042] In view of this, the present invention provides a phosphorus-free moisture retaining agent suitable for frozen lobster meat products, and a preparation method and application thereof, which solves the technical problem of the dryness and hardness of frozen shrimp tails, improves the quality of shrimp meat, and increases the yield of shrimp tails during processing, thereby reducing production and processing costs.

[0043] The water retention of meat is also called water holding capacity or water holding capacity. It refers to the ability of the muscle to maintain its original water and add water when it is subjected to external forces, such as pressure, mincing, heating, freezing, thawing or pickling, etc. It has a great impact on the quality of meat and is one of the important indicators for meat quality assessment. The level of water retention can directly affect the flavor, color, tenderness and coagulation of meat. The essence of water retention is the reflection of the amount of water captured in a unit space in a physical state by the network structure formed by the protein of the meat. The more water captured, the stronger the water retention. Therefore, different protein structures will inevitably affect the changes in the water retention of meat. The type and variety of animals, the changes in the meat before and after slaughter, and the different parts of the muscles are also one of the key factors affecting the water retention of meat. Limited by the processing technology of crayfish, the quality improvement of frozen lobster tails is different from the water retention conditioning of conventional raw meat products. Frozen lobster tails are semi-cooked products, the properties and structure of their protein have changed, and the shrimp tails have shrimp shells, and the meat exposed on the surface only accounts for 1 / 3 of the shrimp tails. The present invention adopts an immersion and marinating processing technology to carry out water retention conditioning, and penetrates into the exposed shrimp meat and the gaps between the shrimp shells to expand the space of the myofibrils, increase the ability of the meat to retain water, and allow the meat in the shrimp shell to absorb water, restoring the fresh and tender taste of the shrimp meat before freezing.

[0044] In the present invention, the first object is to provide a phosphorus-free moisture retaining agent for frozen lobster meat products, which comprises 25 to 55 parts of acidity regulator, 1 to 20 parts of mannan, 4 to 19 parts of glucono-δ-lactone and 5 to 25 parts of thickener in parts by weight.

[0045] Preferably, the phosphorus-free moisture retainer for the frozen lobster meat product includes 25 to 55 parts of an acidity regulator by weight. For example, it may include 29 to 52 parts, 36 to 52 parts, or 50 to 55 parts of an acidity regulator. In some embodiments, the phosphorus-free moisture retainer for the frozen lobster meat product may include 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, or 55 parts of an acidity regulator, or an acidity regulator within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0046] And / or, preferably, the acidity regulator comprises carbonate and / or organic acid salt.

[0047] And / or, preferably, the term "carbonate" herein refers to a salt having a carbonate group (root) ion, such as potassium salt, sodium salt, iron salt and calcium salt thereof, etc., and is not particularly limited to any one salt herein, and a single carbonate or two or more carbonates may be added to the meat product. In a preferred embodiment, the carbonate includes one or more selected from the group consisting of potassium carbonate, potassium bicarbonate, sodium carbonate and sodium bicarbonate.

[0048] And / or, preferably, the carbonate (preferably sodium carbonate) and organic acid salt (preferably sodium citrate) described in the present invention are used as acidity regulators. Both of these raw materials can cause the protein to polarize when it deviates from the isoelectric point. The polarized protein will adsorb more hydrogen ions or hydroxides, so that more water is adsorbed around it, thereby enhancing the water retention of lobster meat; at the same time, the lipids and water components in the meat can be firmly combined with the muscle tissue to form a dense structure, so as to reduce the loss of nutrients and flavor substances during the storage process.

[0049] And / or, preferably, in parts by weight, the acidity regulator includes 9 to 32 parts of carbonate. For example, it may include 10 to 31 parts, 15 to 31 parts or 30 to 32 parts of carbonate. In some embodiments, the acidity regulator may include 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 or 32 parts of carbonate, or a carbonate within a numerical range consisting of any two of the above specific values ​​as endpoints, preferably sodium carbonate.

[0050] And / or, preferably, the acidity regulator includes 7 to 26 parts of organic acid salts by weight. For example, it may include 8 to 25 parts, 19 to 23 parts or 20 to 22 parts of organic acid salts. In some embodiments, the acidity regulator may include 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 or 26 parts of organic acid salts, or an organic acid salt within a numerical range consisting of any two of the above specific values ​​as endpoints, and the organic acid salt is preferably sodium citrate.

[0051] And / or, preferably, the carbonate comprises sodium carbonate and / or potassium carbonate.

[0052] And / or, preferably, the organic acid salt includes one or more selected from the group consisting of sodium citrate, sodium acetate, sodium tartrate, sodium borate, sodium lactate and sodium diacetate; more preferably, the organic acid salt includes sodium citrate.

[0053] And / or, preferably, in parts by weight, the phosphorus-free moisture retainer for the frozen lobster meat product includes 1 to 20 parts of mannan. For example, it may include 5 to 20 parts, 9 to 15 parts, 9 to 12 parts, 8 to 10 parts or 8.5 to 9.5 parts of mannan. In some embodiments, the phosphorus-free moisture retainer for the frozen lobster meat product may include 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts of mannan, or contain mannan within a numerical range consisting of any two of the above specific values ​​as endpoints; and / or,

[0054] Preferably, mannan is an economical and efficient natural food preservative, which forms a thin film on the surface of fresh food. The mannan described in the present invention is a component of yeast cell wall. Mannan derived from brewer's yeast and its sulfated oligosaccharide derivatives have hydrophilicity, adsorption and antioxidant properties, which can effectively absorb and lock the moisture in lobster meat, and can bind more water molecules, making the lobster meat tight and elastic, and improving the meat quality.

[0055] And / or, preferably, the phosphorus-free moisture retaining agent for the frozen lobster meat product includes 4 to 19 parts of glucono-δ-lactone in parts by weight. For example, it may include 5 to 18 parts, 5 to 14 parts, 12 to 14 parts, 13 to 15 parts or 13.5 to 14.5 parts of glucono-δ-lactone. In some embodiments, the phosphorus-free moisture retaining agent for the frozen lobster meat product may include 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 or 19 parts of glucono-δ-lactone, or glucono-δ-lactone within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0056] And / or, preferably, the phosphorus-free moisture retaining agent for the frozen lobster meat product includes 5 to 25 parts of thickener by weight. For example, it can include 6 to 22 parts, 7 to 22 parts, 7 to 13 parts or 7 to 8 parts of thickener. In some embodiments, the phosphorus-free moisture retaining agent for the frozen lobster meat product can include 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25 parts of thickener, or a thickener within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0057] And / or, preferably, the thickener comprises one or more selected from the group consisting of pregelatinized starch, sodium carboxymethyl cellulose, hydroxypropyl methylcellulose, sodium alginate, xanthan gum and curdlan; more preferably, in parts by weight, the thickener comprises 1 to 16 parts of pregelatinized starch, 0 to 5.5 parts of sodium carboxymethyl cellulose, 0 to 2 parts of sodium alginate, 0 to 2 parts of xanthan gum and 1 to 2 parts of curdlan; and / or,

[0058] Preferably, the thickener includes 1 to 16 parts of pregelatinized starch by weight. For example, it may include 2 to 15 parts, 5 to 15 parts, 5 to 10 parts, 4 to 7 parts or 5 to 6 parts of pregelatinized starch. In some embodiments, the thickener may include 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5 or 16 parts of pregelatinized starch, or contain pregelatinized starch within a numerical range consisting of any two of the above specific values ​​as endpoints; and / or,

[0059] Preferably, the thickener includes 0 to 5.5 parts of sodium carboxymethyl cellulose by weight. For example, it may include 0.5 to 5.5 parts, 0.8 to 5 parts, 0.5 to 3 parts, 0.5 to 2 parts or 0.5 to 1.1 parts of sodium carboxymethyl cellulose. In some embodiments, the thickener may include 0, 0.2, 0.4, 0.6, 0.8, 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.6, 2.8, 3, 3.2, 3.4, 3.6, 3.8, 4, 4.2, 4.4, 4.6, 4.8, 5, 5.2, 5.4 or 5.5 parts of sodium carboxymethyl cellulose, or sodium carboxymethyl cellulose within a numerical range consisting of any two of the above specific values ​​as endpoints; and / or,

[0060] Preferably, the thickener includes 0 to 2 parts of sodium alginate by weight. For example, it may include 1 to 1.5 parts, 1.5 to 2 parts or 1.3 to 1.7 parts of sodium alginate. In some embodiments, the thickener may include 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9 or 2 parts of sodium alginate, or sodium alginate within a numerical range consisting of any two of the above specific values ​​as endpoints; and / or,

[0061] Preferably, the thickener comprises 0 to 2 parts of xanthan gum by weight. In some embodiments, the thickener may comprise 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9 or 2 parts of xanthan gum, or a xanthan gum within a numerical range consisting of any two of the above specific values ​​as endpoints; and / or,

[0062] Preferably, the thickener comprises 1 to 2 parts of curdlan by weight. In some embodiments, the thickener may comprise 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9 or 2 parts of curdlan, or a curdlan within a numerical range consisting of any two of the above specific values ​​as endpoints; and / or,

[0063] In the present invention, the second object is to provide a method for preparing a phosphorus-free moisture retainer for frozen lobster meat products, which comprises the following steps: mixing an acidity regulator, mannan, glucono-δ-lactone and a thickener to obtain a phosphorus-free moisture retainer for frozen lobster meat products.

[0064] In the present invention, the third object is to provide a method for treating frozen lobster meat products with a phosphorus-free moisture retainer, comprising the following steps:

[0065] Step 1: Mixing an acidity regulator, mannan, glucono-δ-lactone and a thickener to prepare a phosphorus-free moisture retaining agent for frozen lobster meat products;

[0066] Step 2: Add the phosphorus-free moisture retaining agent for frozen lobster meat products obtained in step 1 into a solvent, mix to obtain a moisture retaining liquid, then add the lobster tail and soak; the lobster tail is obtained by thawing the frozen lobster tail; soak and thaw in water at a temperature of 5 to 16°C; the preparation method of the frozen lobster tail comprises the following steps: firstly washing the crayfish, then cooking and shaping, removing the shrimp head and retaining the lobster tail, and finally quick freezing to obtain a frozen lobster tail; preferably, cooking and shaping at a temperature of 95 to 105°C; more preferably, the cooking and shaping time is 1 to 5 minutes; and / or, preferably, 1 / 4 to 1 / 2 of the meat of the retained lobster tail is exposed; and / or, preferably, the temperature of the quick-frozen lobster tail is -13 to -23°C; more preferably, frozen storage is performed after quick freezing; further preferably, the frozen storage temperature is -15 to -25°C.

[0067] Step 3: Quickly freeze and freeze the lobster tails obtained in step 2.

[0068] The lobster tail of the invention is a semi-cooked meat product or a fully cooked meat product obtained by pre-cleaning, cooking, shaping and cooling fresh crayfish.

[0069] Unless otherwise specified, the various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The experimental materials and instrument information used in the present invention are shown in the following table:

[0070] Table 1 Experimental materials / instruments and vendors

[0071] Raw material / instrument name Purity / Model Seller Mannan RW200 Angel Yeast Co., Ltd. Sodium carbonate / Hubei Weideli Chemical Reagent Co., Ltd. Sodium Citrate / Shandong Zhenghong Biotechnology Co., Ltd. Glucono-δ-lactone / Wuhan Kangqiong Biotechnology Co., Ltd. Pregelatinized tapioca starch / Xi'an Guowei Starch Co., Ltd. Sodium Carboxymethyl Cellulose FVH6 Mingrui Group (Henan) Co., Ltd. Sodium Lactate / Jiangsu Jiujia Biotechnology Co., Ltd. Sodium alginate / Qingdao Mingyue Seaweed Group Co., Ltd. Xanthan gum / Yihai Kerry (Fuyu) Biotechnology Co., Ltd. Curdlan / Weifang Haios Biotechnology Co., Ltd. Calcium chloride Food Grade Hebei Kelong Biotechnology Co., Ltd. Citric Acid / Shenzhen Jinfuyuan Biotechnology Co., Ltd. Emulsifier SG500 Wuhan Xintiandi Laboratory Equipment Co., Ltd. Three-dimensional mixer GHJ-350 Shanghai Tangdi Machinery Manufacturing Co., Ltd. Electronic balance TE3102S Sydocs Scientific Instruments Ltd.

[0072] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0073] Example 1

[0074] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0075] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 9 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0076] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0077] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0078] (3) Method for preparing frozen lobster tails using a phosphorus-free moisture retainer

[0079] A method for preparing frozen lobster tails using a phosphorus-free moisture retainer comprises the following steps:

[0080] Step 1: Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, and then add them into a three-dimensional mixer for mixing for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0081] Step 2: Add food-grade calcium chloride and citric acid to water to obtain a mixed solution, in which food-grade calcium chloride accounts for 2% of the mass of water and citric acid accounts for 0.5% of the mass of water. Then put the fresh first-grade or special-grade crayfish into the mixed solution containing food-grade calcium chloride and citric acid and wash for 5 minutes. After repeated washing 2 to 3 times, place the crayfish in 100°C boiling water to cook and shape for 2 minutes, skim off the foam and remove it, then place it in 0-4°C clean water to cool for 5 minutes and then remove it for use. Then manually remove the shrimp head and shrimp claws, keep the shrimp tail and shrimp shell, and 1 / 3 of the meat in the shrimp tail is exposed. Then wash the processed shrimp tail with clean water, and then use a -40°C single freezing cycle machine to quickly freeze the shrimp tail to a temperature of -18°C, and then transfer it to a cold storage at -20°C±5°C for freezing and storage.

[0082] Take 500 g of frozen lobster tails stored in a cold storage and soak them in 10-16°C clean water for 20 minutes to thaw, then take them out and drain them for 3 minutes for later use.

[0083] Step 3: Weigh the phosphorus-free water-retaining agent obtained in step 1 at 1.5% of the weight of the frozen lobster tail taken out of the cold storage, and add it to low-temperature water at 5-10°C, where the weight of water is 1.2 times that of the lobster tail, that is, 7.5g of phosphorus-free water-retaining agent and 600g of water. Then use a homogenizer to mix the solution evenly to obtain a water-retaining solution. Soak the lobster tail after draining in step 2 in the water-retaining solution for 3 hours at a soaking temperature of 5-16°C.

[0084] Step 4: Take out the soaked lobster tails and drain for 3 minutes, then put them into a single freezing cycle machine set at -40℃ for quick freezing, so that the temperature of the lobster tails reaches -18℃, and finally transfer them to a cold storage at -20±5℃ for freezing.

[0085] After being frozen for 60 days, the samples were soaked in clean water for 20 minutes for thawing and then drained. The thawing growth rate, cooking loss rate and moisture content were measured, and sensory evaluation was also performed.

[0086] Example 2

[0087] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0088] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 9 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0089] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0090] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0091] (3) Method for preparing frozen lobster tails using a phosphorus-free moisture retainer

[0092] A method for preparing frozen lobster tails using a phosphorus-free moisture retainer comprises the following steps:

[0093] Step 1: Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, and then add them into a three-dimensional mixer for mixing for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0094] Step 2: Take 500 g of the frozen lobster tails stored in the cold storage in step 2 of Example 1, soak them in 10-16° C. clean water to thaw for 20 minutes, then take them out and drain them for 3 minutes for standby use.

[0095] Step 3: Weigh the phosphorus-free water-retaining agent obtained in step 1 at 2% of the weight of the frozen lobster tail taken out of the cold storage, and add it to low-temperature water at 5-10°C, where the weight of water is 1.2 times that of the shrimp tail, that is, 10g of phosphorus-free water-retaining agent and 600g of water. Then use a homogenizer to mix the solution evenly to obtain a water-retaining solution. Soak the lobster tail after draining in step 2 in the water-retaining solution for 3 hours at a soaking temperature of 5-16°C.

[0096] Step 4: Take out the soaked lobster tails and drain for 3 minutes, then put them into a single freezing cycle machine set at -40℃ for quick freezing, so that the temperature of the lobster tails reaches -18℃, and finally transfer them to a cold storage at -20±5℃ for freezing.

[0097] After being frozen for 60 days, the samples were soaked in clean water for 20 minutes for thawing and then drained. The thawing growth rate, cooking loss rate and moisture content were measured, and sensory evaluation was also performed.

[0098] Example 3

[0099] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0100] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 9 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0101] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0102] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0103] (3) Method for preparing frozen lobster tails using a phosphorus-free moisture retainer

[0104] A method for preparing frozen lobster tails using a phosphorus-free moisture retainer comprises the following steps:

[0105] Step 1: Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, and then add them into a three-dimensional mixer for mixing for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0106] Step 2: Take 500 g of the frozen lobster tails stored in the cold storage in step 2 of Example 1, soak them in 10-16° C. clean water to thaw for 20 minutes, then take them out and drain them for 3 minutes for standby use.

[0107] Step 3: Weigh the phosphorus-free water-retaining agent obtained in step 1 at 1.5% of the weight of the frozen lobster tail taken out of the cold storage, and add it to low-temperature water at 5-10°C, where the weight of water is 1.2 times that of the lobster tail, that is, 7.5g of phosphorus-free water-retaining agent and 600g of water. Then use a homogenizer to mix the solution evenly to obtain a water-retaining solution. Soak the lobster tail after draining in step 2 in the water-retaining solution for 6 hours at a soaking temperature of 5-16°C.

[0108] Step 4: Take out the soaked lobster tails and drain for 3 minutes, then put them into a single freezing cycle machine set at -40℃ for quick freezing, so that the temperature of the lobster tails reaches -18℃, and finally transfer them to a cold storage at -20±5℃ for freezing.

[0109] After being frozen for 60 days, the samples were soaked in clean water for 20 minutes for thawing and then drained. The thawing growth rate, cooking loss rate and moisture content were measured, and sensory evaluation was also performed.

[0110] Example 4

[0111] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0112] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 10 parts of sodium carbonate, 25 parts of sodium citrate, 15 parts of mannan, 5 parts of glucono-delta-lactone, 15 parts of pregelatinized cassava starch, 5 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0113] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0114] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0115] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0116] Example 5

[0117] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0118] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 21 parts of sodium carbonate, 8 parts of sodium citrate, 12 parts of mannan, 18 parts of glucono-delta-lactone, 2 parts of pregelatinized cassava starch, 3 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0119] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0120] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0121] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0122] Example 6

[0123] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0124] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 15 parts of sodium carbonate, 21 parts of sodium citrate, 12 parts of mannan, 12 parts of glucono-delta-lactone, 10 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0125] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0126] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0127] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0128] Example 7

[0129] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0130] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium lactate, 9 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of sodium alginate.

[0131] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0132] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0133] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0134] Example 8

[0135] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0136] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 9 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of xanthan gum and 1.5 parts of curdlan.

[0137] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0138] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0139] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0140] Example 9

[0141] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0142] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 9 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of xanthan gum.

[0143] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0144] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0145] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0146] Example 10

[0147] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0148] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 1 part of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of xanthan gum.

[0149] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0150] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0151] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0152] Embodiment 11

[0153] (1) Formula of Phosphorus-free Moisturizer for Frozen Lobster Tails

[0154] A phosphorus-free moisture retainer for frozen lobster tails comprises, by weight, 31 parts of sodium carbonate, 21 parts of sodium citrate, 20 parts of mannan, 14 parts of glucono-delta-lactone, 5.5 parts of pregelatinized cassava starch, 0.8 parts of sodium carboxymethyl cellulose and 1.5 parts of xanthan gum.

[0155] (2) Preparation method of phosphorus-free moisture retaining agent for frozen lobster tails

[0156] Weigh the raw materials according to the formula of the phosphorus-free moisture retainer for frozen lobster tails, add them into a three-dimensional mixer for mixing, and mix for 15 minutes to obtain the phosphorus-free moisture retainer for frozen lobster tails.

[0157] (3) The method for preparing frozen lobster tails using a phosphorus-free humectant is the same as the method for preparing frozen lobster tails using a phosphorus-free humectant in Example 1.

[0158] Comparative Example 1

[0159] Traditional lobster tail preparation: Add food-grade calcium chloride and citric acid to water to obtain a mixed solution, in which food-grade calcium chloride accounts for 2% of the mass of water and citric acid accounts for 0.5% of the mass of water. Then put fresh first-grade or special-grade crayfish into a mixed solution containing food-grade calcium chloride and citric acid and wash for 5 minutes. After repeated washing 2 to 3 times, place the crayfish in 100℃ boiling water to cook and shape for 2 minutes, skim off the foam and remove, then place in 0-4℃ clean water to cool for 5 minutes and then remove for use. Then manually remove the shrimp head and shrimp claws, retain the shrimp tail and shrimp shell, and 1 / 3 of the meat in the shrimp tail is exposed. Then wash the processed shrimp tail with clean water, and then use a -40℃ single freezing cycle machine to quickly freeze the lobster tail to -18℃, and then transfer it to a cold storage at -20℃±5℃ for freezing.

[0160] After being frozen for 60 days, the samples were soaked in clean water for 20 min to thaw, drained, and then the moisture content and sensory evaluation were measured.

[0161] Application Example 1

[0162] The thawed lobster tails prepared in the example were tested to determine their thawing growth rate, cooking loss rate, and water retention performance. The specific results are shown in Table 2 below.

[0163] (1) Thawing growth rate

[0164] In order to study the water-retaining effect of the water-retaining agent prepared in the example, the thawing growth rate of the lobster tail was detected; the higher the thawing growth rate, the better the water-retaining effect of the water-retaining agent.

[0165] The calculation formula of the thawing growth rate is as follows:

[0166]

[0167] Where:

[0168] Y---thaw growth rate, expressed in %;

[0169] m1---is the weight of the lobster tail after thawing and draining in clean water in step 2 of the method for preparing frozen lobster tails using a phosphorus-free moisture retaining agent described in the embodiment, in g;

[0170] m2---is the weight of the lobster tail after thawing and draining in clean water in step 4 of the method for preparing frozen lobster tails using a phosphorus-free moisture retaining agent described in the example, in g.

[0171] (2) Cooking loss rate

[0172] In the present invention, the method for determining the cooking loss rate comprises the following steps: taking the shrimp meat in the lobster tail after thawing and draining in step 2 of the method for preparing frozen lobster tails using a phosphorus-free moisture retaining agent in the embodiment or the shrimp meat in the lobster tail after thawing and draining in the comparative example, and blending it with a blender, and then manually blending it for 10 minutes to blend the meat paste evenly. After the blended meat paste is placed at room temperature for half an hour, it is weighed. a . Weigh water at a ratio of 25% of the weight of the meat paste (the water temperature is 50-60°C), then weigh the moisture retainer and salt of the embodiment at 1.5% and 0.5% of the weight of the meat paste respectively, and fully dissolve the moisture retainer and salt in the weighed water. Add the weighed water and the solution containing the moisture retainer and salt to the meat paste and stir evenly for 5 minutes until the meat is firm. Put the stirred meat paste into a blank aluminum foil bag, try to empty the air in the bag and seal it. Freeze the aluminum foil bag at a temperature of -15°C for 1 hour, and then thaw it in running water at a temperature of 15-20°C for 1 hour. Put the aluminum foil bag in water at a temperature of 100°C and heat it in a water bath for 0.5 hour, and then cool the aluminum foil bag in running water at a temperature of 15-20°C for 0.5 hour. Finally, take out the meat paste in the aluminum foil bag, wipe off the moisture on the surface of the meat paste with filter paper, and weigh it m b In the method for determining the cooking loss rate, if no water retaining agent is added and the remaining steps are the same as above, the cooking loss rate of the obtained shrimp is about 36% to 40%.

[0173] The calculation formula of the cooking loss rate is as follows:

[0174]

[0175] Where:

[0176] X---cooking loss rate, expressed in %;

[0177] m a ---The weight of the meat paste before adding the water retaining agent, in g;

[0178] m b ---The weight of meat paste after adding moisture retaining agent, in g.

[0179] (3) Moisture content

[0180] The thawed lobster tails were drained and their moisture content was determined. The moisture content was determined by referring to the National Standard of the People's Republic of China GB / T606-2003 General Method for Determination of Moisture in Chemical Reagents - Karl Fischer Method.

[0181] Table 2 Effect verification results of lobster tails obtained in Example

[0182] project Thawing growth rate / % Cooking loss rate / % Water mass fraction / % Example 1 15.3 20.7 70.5 Example 2 14.9 19.6 71.3 Example 3 13.3 23.9 70.6 Example 4 12.8 20.6 69.8 Example 5 13.8 21.6 70.1 Example 6 15.5 21.7 71.5 Example 7 9.8 26.5 65.6 Example 8 13.4 35.3 66.5 Example 9 13.3 32.5 67.5 Example 10 11.8 33.7 65.3 Embodiment 11 14.5 20.3 70.7 Comparative Example 1 / 40 59

[0183] Among them, in comparative example 1, only the water-retaining agent is not added in the method for determining the cooking loss rate, and the other steps are the same.

[0184] As shown in Table 2, the addition of the phosphorus-free moisture retainer prepared in Examples 1-11 significantly increased the thawing growth rate of the lobster tail and reduced the cooking loss rate, which indicates that the phosphorus-free moisture retainer of the present invention can effectively solve the problem of moisture loss in the lobster tail during the freezing process. The present invention can effectively absorb and lock the moisture in the lobster meat by adjusting the formula of the moisture retainer, and can bind more water molecules, making the lobster meat tight and elastic, and improving the meat quality.

[0185] Application Example 2

[0186] The frozen lobster tails prepared in the embodiment and the comparative example were subjected to sensory evaluation. The sensory evaluation method was based on the provisions of the National Standard of the People's Republic of China GB / T16290-1996 Sensory Analysis Methodology Using Scales to Evaluate Foods, and the sample's color, comprehensive taste, elasticity, and texture were evaluated using a sequential scale test method. The samples were scored and evaluated by 10 sensory assessors, and the evaluation criteria are shown in Table 3. The evaluation results are shown in Table 4.

[0187] Table 3 Sensory scoring criteria for lobster tails

[0188]

[0189] Table 4 Scoring results of frozen lobster tails of the embodiments and comparative examples

[0190]

[0191] As can be seen from Tables 2 and 4 above, the phosphorus-free moisture retaining agent prepared in Examples 1-6 can not only effectively increase the thawing growth rate of frozen lobster tails and reduce the cooking loss rate, solving the water loss problem of frozen lobster tails, but also effectively improve the sensory quality of lobster meat, and achieve better sensory evaluation effects in terms of color, comprehensive taste, crispness and tissue state.

[0192] In Example 7, relative to Example 1, sodium citrate was replaced by sodium lactate, and other conditions were the same. The thawing growth rate of the phosphorus-free moisture-retaining agent obtained was significantly lower than that of Example 1, the cooking loss rate was significantly higher than that of Example 1, and the sensory evaluation score of the lobster tail was also lower than that of Example 1, indicating that sodium citrate and other components preferably have a more excellent effect in synergy.

[0193] In Example 8, the type of thickener is changed compared to Example 1, and the sodium carboxymethyl cellulose and sodium alginate in the thickener are replaced by xanthan gum and curdlan. The other conditions are the same. The thawing growth rate of the phosphorus-free moisture-retaining agent obtained is significantly lower than that in Example 1, and the cooking loss rate is significantly higher than that in Example 1. The sensory evaluation score of the lobster tail is also lower than that in Example 1, which indicates that the thickener within the preferred range can have a better synergistic effect with other components, so that the water retention effect and sensory quality are better.

[0194] Compared with Example 1, Example 9 changes the type of thickener by replacing sodium alginate in the thickener with xanthan gum. The other conditions are the same. The thawing growth rate of the phosphorus-free moisture-retaining agent obtained is significantly lower than that of Example 1, and the cooking loss rate is significantly higher than that of Example 1. The sensory evaluation score of the lobster tail is also lower than that of Example 1, which indicates that the thickener within the preferred range can have a better synergistic effect with other components, so that the water retention effect and sensory quality are better.

[0195] Compared with Example 1, Example 10 reduces the content of mannan, and other conditions are the same. The thawing growth rate of the phosphorus-free moisture-retaining agent obtained therein is significantly lower than that of Example 1, the cooking loss rate is significantly higher than that of Example 1, and the sensory evaluation score of the lobster tail is also lower than that of Example 1. This shows that the content of mannan within the preferred range can have a better synergistic effect with other components, making the water retention effect and sensory quality more excellent.

[0196] Compared with Example 1, Example 11 increases the content of mannan, and other conditions are the same. The thawing growth rate of the phosphorus-free moisture-retaining agent obtained is significantly lower than that of Example 1, and the sensory evaluation score of the lobster tail is also lower than that of Example 1, which shows that the content of mannan within the preferred range can have a better synergistic effect with other components, making the water retention effect and sensory quality more excellent.

[0197] Although the above describes the specific implementation methods of the present invention, it does not limit the scope of protection of the present invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. A phosphorus-free moisture retainer for frozen lobster meat products, characterized in that: In parts by weight, it comprises 25 to 55 parts of acidity regulator, 1 to 20 parts of mannan, 4 to 19 parts of glucono-δ-lactone and 5 to 25 parts of thickener.

2. The phosphorus-free moisture retainer for frozen lobster meat products according to claim 1, wherein: In parts by weight, the phosphorus-free moisture retainer for the frozen lobster meat product comprises 36 to 53 parts of an acidity regulator; preferably, the phosphorus-free moisture retainer for the frozen lobster meat product comprises 51 to 53 parts of an acidity regulator; And / or, the phosphorus-free humectant for frozen lobster meat products comprises 8 to 20 parts of mannan; preferably, the phosphorus-free humectant for frozen lobster meat products comprises 9 to 15 parts of mannan; more preferably, the phosphorus-free humectant for frozen lobster meat products comprises 8 to 10 parts of mannan; And / or, the phosphorus-free humectant for the frozen lobster meat product comprises 10 to 15 parts of glucono-δ-lactone; preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 13 to 15 parts of glucono-δ-lactone; And / or, the phosphorus-free humectant for the frozen lobster meat product comprises 7 to 13 parts of a thickener; preferably, the phosphorus-free humectant for the frozen lobster meat product comprises 7 to 8 parts of a thickener.

3. The phosphorus-free water-retaining agent for frozen lobster meat products according to claim 1 or 2, wherein: The acidity regulator includes carbonate and / or organic acid salt; Preferably, the carbonate comprises sodium carbonate and / or potassium carbonate; And / or, preferably, the organic acid salt includes one or more selected from the group consisting of sodium citrate, sodium acetate, sodium tartrate, sodium borate, sodium lactate and sodium diacetate; more preferably, the organic acid salt includes sodium citrate.

4. The phosphorus-free moisture retainer for frozen lobster meat products according to claim 3, wherein: In parts by weight, the acidity regulator comprises 9 to 32 parts of carbonate; preferably, the acidity regulator comprises 14 to 32 parts of carbonate; the acidity regulator comprises 30 to 32 parts of carbonate; And / or, in parts by weight, the acidity regulator comprises 7 to 26 parts of organic acid salt; preferably, the acidity regulator comprises 19 to 23 parts of organic acid salt.

5. The phosphorus-free moisture retainer for frozen lobster meat products according to any one of claims 1 to 4, wherein: The thickener comprises one or more selected from the group consisting of pregelatinized starch, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, sodium alginate, xanthan gum and curdlan; Preferably, the thickener comprises, by weight, 1 to 16 parts of pregelatinized starch, 0 to 5.5 parts of sodium carboxymethyl cellulose, 0 to 2 parts of sodium alginate, 0 to 2 parts of xanthan gum and 1 to 2 parts of curdlan; More preferably, the thickener comprises 4 to 11 parts by weight of pregelatinized starch; further preferably, the thickener comprises 4 to 6 parts by weight of pregelatinized starch; most preferably, the pregelatinized starch comprises pregelatinized cassava starch; And / or, more preferably, in parts by weight, the thickener comprises 0.5 to 5.5 parts of sodium carboxymethyl cellulose; further preferably, the thickener comprises 0.5 to 2 parts of sodium carboxymethyl cellulose; most preferably, the thickener comprises 0.5 to 1.1 parts of sodium carboxymethyl cellulose; And / or, more preferably, in parts by weight, the thickener comprises 1 to 2 parts of sodium alginate; further preferably, the thickener comprises 1.3 to 1.7 parts of sodium alginate.

6. A method for preparing the phosphorus-free moisture retaining agent for frozen lobster meat products according to any one of claims 1 to 5, characterized in that: It includes the following steps: The phosphorus-free moisture retaining agent for frozen lobster meat products can be obtained by mixing an acidity regulator, mannan, glucono-delta-lactone and a thickener.

7. A method for treating frozen lobster meat products using the phosphorus-free humectant for frozen lobster meat products according to any one of claims 1 to 5 or the phosphorus-free humectant for frozen lobster meat products prepared by the preparation method according to claim 6, characterized in that: The following steps are involved: Step 1: mixing an acidity regulator, mannan, glucono-δ-lactone and a thickener to prepare a phosphorus-free moisture retaining agent for frozen lobster meat products; Step 2: adding the phosphorus-free moisture retaining agent for frozen lobster meat products obtained in step 1 into a solvent, mixing to obtain a moisture retaining liquid, and then adding the lobster tails to soak; Step 3: Quickly freeze the lobster tails obtained in step 2.

8. The method according to claim 7, wherein: In step 2, the lobster tail is obtained by thawing a frozen lobster tail; Preferably, thawing is performed by soaking in water at a temperature of 5 to 16°C; And / or, the method for preparing the frozen lobster tail comprises the following steps: The crayfish are first cleaned, then cooked and shaped, the lobster tails are retained, and finally quick-frozen to obtain frozen lobster tails.

9. The method according to claim 8, wherein: In step 2, the phosphorus-free moisture retaining agent for the frozen lobster meat product accounts for 0.5-2.5% of the weight of the frozen lobster tail; preferably, the phosphorus-free moisture retaining agent for the frozen lobster meat product accounts for 1.4-2.5% of the weight of the frozen lobster tail; more preferably, the phosphorus-free moisture retaining agent for the frozen lobster meat product accounts for 1.4-1.6% of the weight of the frozen lobster tail; And / or, the solvent is water; preferably, the weight of the solvent is 1 to 2 times the weight of the frozen lobster meat product; more preferably, the weight of the solvent is 1 to 1.5 times the weight of the frozen lobster meat product; further preferably, the temperature of the solvent is 5 to 10°C; And / or, the soaking temperature is 5 to 20°C; preferably, the soaking temperature is 5 to 16°C; And / or, the soaking time is 2 to 6 hours; preferably, the soaking time is 2.5 to 3.5 hours.

10. The method according to any one of claims 7 to 9, wherein: In step 3, the obtained lobster tails are first drained, and then the lobster tails are quickly frozen; Preferably, the quick freezing temperature is -20 to -40°C; More preferably, quick freezing is followed by frozen storage; further preferably, the frozen storage temperature is -15 to -25°C.

11. Use of the phosphorus-free moisture retaining agent for frozen lobster meat products according to any one of claims 1 to 5 or the phosphorus-free moisture retaining agent for frozen lobster meat products prepared by the preparation method according to claim 6 in the water retention treatment of semi-cooked meat products; preferably, the semi-cooked meat products include large intestine, pork tripe, beef intestine or chicken feet meat products; Or, the use of the phosphorus-free moisture retaining agent for frozen lobster meat products in retaining moisture in frozen lobster meat products; or, the use of the phosphorus-free moisture retaining agent for frozen lobster meat products in improving the color, taste, crispness and / or texture of frozen lobster meat products.

12. A water-retaining agent for semi-cooked meat products, characterized in that: The half-cooked meat product water retaining agent includes the phosphorus-free water retaining agent for frozen lobster meat products described in any one of claims 1 to 5 or the phosphorus-free water retaining agent for frozen lobster meat products prepared by the preparation method described in claim 6.

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