CN100551279C - A kind of prawn quality-improving soak with antifreezing function - Google Patents
A kind of prawn quality-improving soak with antifreezing function Download PDFInfo
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- CN100551279C CN100551279C CNB2007100084948A CN200710008494A CN100551279C CN 100551279 C CN100551279 C CN 100551279C CN B2007100084948 A CNB2007100084948 A CN B2007100084948A CN 200710008494 A CN200710008494 A CN 200710008494A CN 100551279 C CN100551279 C CN 100551279C
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Abstract
The present invention relates to the processing of aquatic products technology, relate to a kind of prescription specifically with prawn quality-improving soak of antifreezing function.The present invention is achieved through the following technical solutions: accurately take by weighing 6.0% dextrin, 5.0% D-sorbite, 4.0% vitamin C (Vc), 2.0% sodium phosphate trimer and 1.0% salt, be dissolved in 82.0% the clear water, be mixed with prawn quality-improving soak; By shrimp: the weight of soak=1: 1 is soaked; The every 0.5h of immersion process stirs 1 time, and the temperature of soak is 8-10 ℃, and soak time is 2h; Pick up after the prawn drench does, add the trash ice crisper of packing into and place 4 ℃ of refrigerations of refrigerator.The present invention is primary raw material with the natural extract, and integrated application Biochemical Engineering, enzyme engineering principle make the original local flavor and the nutritional labeling that can keep aquatic products, satisfy the needs of 4 ℃ of refrigerations in the refrigerator again.
Description
Technical field
The present invention relates to the processing of aquatic products technology, relate to a kind of prescription specifically with prawn quality-improving soak of antifreezing function.
Technical background
Aquatic products have characteristics such as delicious flavour, nutritious, strong health-care function, are found in recent years to be rich in the medicable n of cardiovascular disease～3 unrighted acids and other active materials, and more and more are subjected to people's welcome.The nutritive value of aquatic products and peculiar flavour are understood, are admitted and favor by the consumer gradually, this progressively enlarges its market colony, especially in recent years the influence of wind-engaging cattle disease and bird flu in the world, the consumer produces the feared state of mind to animal products, sight is turned to aquatic products, demand to aquatic products significantly increases, and in rising trend always, and the consumption market reaches its maturity.The main consumer nation of aquatic products demands such as U.S., Japan and Korea S. heighten, and calendar year 2001 U.S.'s import aquatic products reach 1,900,000 tons, record high.Penaeus Vannmei is with its delicious meat in recent years, and mouthfeel well has prawn series products import requirements such as very big consumption market, particularly fast food restaurant very big abroad.China's shrimps goods total export value broke through 1,000,000,000 dollars in 2003, was the highest product of product water outlet value.Simultaneously because developed country's labor cost constantly rises, and European Union announced that also the aquatic products import lifts a ban, and therefore processes prawn outlet broad market prospect.
Because moisture about 70% in the aquatic products muscle such as fishes and shrimps shellfish, tissue is fragile, innate immunity material is few, the easy oxidation of unrighted acid and content of soluble protein height, therefore be difficult for storage than general animal flesh tissue, reduce quality easily, in addition corrupt.The aquatic foods product of fishes and shrimps shellfish are to environment requirement height in the process, and are particularly in the season of sweltering heat, if do not add the cooling precautionary measures, very easily putrid and deteriorated in process.Shrimps are limb brown stain end to end easily in cryopreservation, transportation, processing and sales process, even develops into the whole brown stain, putrid and deteriorated, smelly of shrimp.Because the existence of shrimps self polyphenol oxidase, this kind of enzyme is freezing at shrimps, iced storage and thaw during still keeping activity, cause shrimps in processing, storage, all be difficult to take place brown stain in the transportation with avoiding, and prawn is in the cold storage process, because the damaging action and the protein freeze denaturalization of ice crystal, retention ability descends, easily produce weightless when thawing, problems such as appearance luster deepening and meat are frangible, and the flavour of product, quality, succulence and smell etc. are the important measurement index of consumer when selecting, and are also determining the cooking of meat and the final quality and the aesthetic quality of converted products.
Summary of the invention
Purpose of the present invention will overcome prawn exactly in the cold storage process, the damaging action and the protein freeze denaturalization of ice crystal prawn body, retention ability descends, easily produce problems such as weightless, appearance luster deepening and meat is frangible when thawing, invent out with the natural extract is primary raw material, integrated application Biochemical Engineering, enzyme engineering principle make the original local flavor that can keep aquatic products and the prawn quality-improving soak of nutritional labeling.The prawn of selecting for use among the present invention is Penaeus Vannmei (being provided by the Fuqing City Dongwei Aquatic Food Industry Co.,Ltd).
The present invention is achieved through the following technical solutions: accurately take by weighing dextrin, D-sorbite, vitamin C (Vc), sodium phosphate trimer and salt, be dissolved in the clear water, be mixed with prawn quality-improving soak; In shrimp: the ratio (by weight) of soak=1: 1 is soaked, and the every 0.5h of immersion process stirs 1 time, and the temperature of soak is 8-10 ℃, and soak time is 2h; Pick up after the prawn drench does, add the trash ice crisper of packing into and place 4 ℃ of refrigerations of refrigerator.
The prescription (percentage by weight) of prawn quality-improving soak is: D-sorbite 5.0%, sodium phosphate trimer 2.0%, vitamin C (Vc) 4.0%, dextrin 6.0%, salt 1.0%, water 82.0%.
Sodium polyacrylate of the present invention is that Japan produces, D-sorbite is Guangzhou Hecheng Industry Co., Ltd.'s production and selling, vitamin C is a Hangzhou high one-tenth food additives factory production and selling, dextrin is that Sichuan becomes big vast phosphorous chemical industry Co., Ltd production and selling, sodium phosphate trimer is that Sichuan becomes big vast phosphorous chemical industry Co., Ltd production and selling, and salt is Fujian Province Salt Company production and selling.
The present invention develops prawn quality-improving soak by a large amount of experiments, has freeze proof, water conservation, anti-oxidant, effect such as guarantee the quality, and fresh and tender good to eat, the long fresh-keeping period of product reaches exported country consumer's requirement fully.
Table 1
Table 1 be D-sorbite under variable concentrations in shrimp: the ratio (by weight) of soak=1: 1 is soaked; Soaking temperature is 8-10 ℃, when soak time is 2h to the comparison of the freeze proof preservation and effect of freezing shelling white shrimp.
The purpose that adds D-sorbite is exactly state and the character that changes water in the shrimp, this owing in the D-sorbite chemical constitution-OH group and water combination, thereby changed the state and the character of water in the shrimp.Be that the shrimp freeze denaturation prevents agent.Concentration of sorbitol reaches at 5% o'clock near best results as known from Table 1.
Table 2
Table 2 be tripolyphosphate under variable concentrations in shrimp: the ratio (by weight) of soak=1: 1 is soaked; Soaking temperature is 8-10 ℃, when soak time is 2h to the comparison of the freeze proof preservation and effect of freezing shelling white shrimp.Sodium phosphate trimer has effects such as water conservation, upgrading, emulsification, chelating, at present this additive by " FDA approve use (it meets 182 sections of the 21st safety standard of the United States Federal's management regulation and meets the 31st other pertinent regulations of Food Chemistry standard. can be used as " sequestering agent " and " versatile additive ").Sodium phosphate trimer is not only the white shrimp freeze denaturation and is prevented agent, water-loss reducer, and be the white shrimp elastic reinforcing agent.1. the pH value that improves white shrimp is to neutral, and white shrimp pH value hydrophilic power of actomyosin when neutrality strengthens, and the speed of freeze denaturation diminishes, and makes freezing shelling white shrimp can keep good quality; 2. improve the white shrimp ionic strength, prevent the myofibrillar protein freeze denaturation; 3. generate chelate with the multivalent metal salt ionic interaction, freezing shelling white shrimp is worked the effect of guaranteeing the quality, dehydration, weightlessness when it can prevent that white shrimp from thawing in addition.Add 2.0% sodium phosphate trimer as known from Table 2 near optimum efficiency the best.Add too much and can exceed standard, also can influence mouthfeel.
Table 3 be vitamin C under variable concentrations in shrimp: the ratio (by weight) of soak=1: 1 is soaked; Soaking temperature is 8-10 ℃, when soak time is 2h to the comparison of the freeze proof preservation and effect of freezing shelling white shrimp.
Table 3
Vc has very strong antioxidation, and it has good anti-oxidant preservation and effect to freezing shelling white shrimp.Also has the aging effect of freezing shelling white shrimp that prevents.Add 6%Vc as known from Table 3 and can reach optimum efficiency.
Table 4 be dextrin under variable concentrations in shrimp: the ratio (by weight) of soak=1: 1 is soaked; Soaking temperature is 8-10 ℃, when soak time is 2h to the comparison of the freeze proof preservation and effect of freezing shelling white shrimp.
Table 4
Dextrin is hydrophilic macromolecular compound, and it has very strong water imbibition, the white shrimp moisture holding capacity is further improved after it is put on freezing shelling white shrimp, so dextrin also has the aging effect of freezing shelling white shrimp that prevents.It can reduce the syneresis of thawing of freezing shelling white shrimp.Add 6% dextrin as known from Table 4 near optimum efficiency.
Table 5 be salt under variable concentrations in shrimp: the ratio (by weight) of soak=1: 1 is soaked; Soaking temperature is 8-10 ℃, when soak time is 2h to the comparison of the freeze proof preservation and effect of freezing shelling white shrimp.
Table 5
Salt is the most frequently used quality improver of freezing shelling white shrimp, have only interpolation amount at double just can elasticity %, the percentage of water loss of freezing shelling white shrimp quality to be improved significantly, too much not only can influence mouthfeel, also be unfavorable for the absorption of other quality improver, according to the test of table 5, the present invention fixes on 1.0% to brine concentration and does not classify the orthogonal test factor as.
Comprehensive single factor analysis experiment determines that orthogonal test is four factors (D-sorbite, sodium phosphate trimer, Vc, dextrin amount are 1.0% common salt aqueous solution), three levels, selects orthogonal table L for use
9(3
4), as shown in table 6, the results are shown in Table 7, table 8.
Table 6
Table 7
Table 8
This research prescription is remarkable to freezing shelling white shrimp quality-improving effect with technology as known from Table 8, by composite mutual synergy every index all is significantly increased, the product that processes can be matched in excellence or beauty with the peeled shrimp that the U.S., the corresponding preservative of French import were handled fully.
The specific embodiment
1, the preparation of quality improver
Take by weighing the D-sorbite of 500 grams, the Vc of 400 grams, the dextrin of 600 grams, the sodium phosphate trimer of 200 grams, the salt of 100 grams respectively, pour in the water of 8200 grams, be stirred to dissolving fully.
2, Preservation Treatment flow process
Take by weighing the white shrimp of 10000 grams, after the simple flushing of clear water, pour into and soak 2h in the composite antistaling agent, the temperature of soak is 8-10 ℃, and soak time is; Pick up after the prawn drench does, add the trash ice crisper of packing into and place 4 ℃ of refrigerations of refrigerator.The every 0.5h of immersion process stirs 1 time.
Claims (5)
1, a kind of prawn quality-improving soak with antifreezing function is characterized in that the prescription of soak is by weight percentage: D-sorbite 5.0%, sodium phosphate trimer 2.0%, vitamin C 4.0%, dextrin 6.0%, salt 1.0%, water 82.0%.
2, prawn quality-improving soak according to claim 1 is characterized in that accurately taking by weighing dextrin, D-sorbite, vitamin C, sodium phosphate trimer and salt, is dissolved in the clear water.
3, prawn quality-improving soak according to claim 2, the temperature that it is characterized in that soak is 8-10 ℃.
4, prawn quality-improving soak according to claim 1 is characterized in that by shrimp: the weight ratio of soak=1: 1 is soaked.
5, prawn quality-improving soak according to claim 4 is characterized in that described immersion detailed process is that every 0.5h stirs 1 time, and soak time is 2h.
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| CNB2007100084948A CN100551279C (en) | 2007-01-26 | 2007-01-26 | A kind of prawn quality-improving soak with antifreezing function |
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| CNB2007100084948A CN100551279C (en) | 2007-01-26 | 2007-01-26 | A kind of prawn quality-improving soak with antifreezing function |
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| CN100551279C true CN100551279C (en) | 2009-10-21 |
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| CN101530218B (en) * | 2009-04-24 | 2010-09-15 | 福清市东威水产食品实业有限公司 | Freezing toast crevettes and preparing method |
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| CN103404940B (en) * | 2013-08-02 | 2015-04-22 | 龙海市益合食品配料有限公司 | Aquatic product fresh-keeping agent and fresh-keeping method employing same |
| CN103749645B (en) * | 2013-12-31 | 2015-10-07 | 安徽利海新城镇开发有限公司 | A kind of agent for preservation of shrimp and using method thereof |
| CN104522143A (en) * | 2015-01-12 | 2015-04-22 | 福建师范大学 | Clam meat preservative and perseveration application thereof |
| CN104621234A (en) * | 2015-03-05 | 2015-05-20 | 福建师范大学 | Frozen shelling white shrimp quality improver and application thereof |
| CN105212019A (en) * | 2015-11-05 | 2016-01-06 | 山东理工大学 | A kind of freezing shrimp meat antifreeze |
| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106962893B (en) * | 2017-03-21 | 2020-10-09 | 舟山昌国食品有限公司 | Frozen shrimp meat quality improver |
| CN108371207A (en) * | 2018-01-23 | 2018-08-07 | 浙江海洋大学 | A kind of freezing prawn pre-treatment reagent and application method |
| CN108391719A (en) * | 2018-01-23 | 2018-08-14 | 浙江海洋大学 | A kind of pretreating reagent and processing method of scallop dried product |
| CN111480685A (en) * | 2020-04-21 | 2020-08-04 | 青岛海洋科学与技术国家实验室发展中心 | Method for controlling blackening of frozen block of euphausia superba in unfreezing process |
| CN113632824A (en) * | 2021-07-15 | 2021-11-12 | 河南容大食品科技有限公司 | Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes |
| CN114431283A (en) * | 2022-02-22 | 2022-05-06 | 集美大学 | Fish composite antifreeze agent and application thereof |
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| CN1557205A (en) * | 2004-01-16 | 2004-12-29 | 中国农业大学 | Minced silver carp low-temperature denaturation protecting agent |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557205A (en) * | 2004-01-16 | 2004-12-29 | 中国农业大学 | Minced silver carp low-temperature denaturation protecting agent |
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