CN102366127A - Acid and odor removal agent for dosidicus gigas - Google Patents
Acid and odor removal agent for dosidicus gigas Download PDFInfo
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- CN102366127A CN102366127A CN2011103104649A CN201110310464A CN102366127A CN 102366127 A CN102366127 A CN 102366127A CN 2011103104649 A CN2011103104649 A CN 2011103104649A CN 201110310464 A CN201110310464 A CN 201110310464A CN 102366127 A CN102366127 A CN 102366127A
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Abstract
The invention discloses an acid and odor removal agent for dosidicus gigas. The acid and odor removal agent comprises the following raw material components in percentage by weight: 5-15% of sodium erythorbate, 20-30% of trisodium citrate, 5-15% of sodium polyphosphate, 15-25% of potassium sodium tartrate, 2-3% of calcium disodium edetate, 15-25% of trehalose, 1-3% of mannitol and the balance of modified starch. The acid and odor removal agent is made by mixing and evenly stirring the raw material components. The acid and odor removal agent has the advantages of availability at normal temperature, short soakage time within 10 hours, better acid removal effect, fast acid and odor removal speed and capability of reducing and even preventing amine odor generated during the heat treatment process of the dosidicus gigas, thus being convenient for use.
Description
Technical field
The present invention relates to process the additive of squid, be specifically related to a kind of deacidification deodorant of Peru squid.
Background technology
The principal item of China's squid processing has Argentinian squid, North Pacific squid; In recent years, along with North Pacific squid and the lasting decline of Argentinian squid output and constantly climbing to a higher point of price, the lasting doldrums of World Economics in addition, the squid processing receives huge impact.For this reason, each processing enterprise with Peru squid as the north substitute of squid raw material too; The Peru squid fine and tender taste, nutritious, and aboundresources, catch is big, and is cheap; But squid trunk muscle is tart flavour, and unwelcome " strange tart flavour " is arranged.In order to improve the quality of Peru squid; There are secret squid plumper of DOFISH-and DOFISH-squid to protect at present and can wait additive; All be made up of converted starch, anti-oxidant (sodium ascorbate), chelating agent (sodium dihydrogen citrate or trisodium citrate) and wetting agent, they are used for freezing preceding interpolation of squid, have the weightening finish water conservation; Protection muscle, prevent the anti-corrosive fresh-keeping effect of fat oxidation; After lactic acid in sodium dihydrogen citrate or trisodium and the Peru squid, acetic acid etc. are sour thing reaction, generate the chelation of water miscible sodium lactate or sodium acetate, remove the tart flavour of squid trunk muscle.But it is freezing that above-mentioned additive only is used for squid, and adding temperature is 0-10 ℃, and adding conditional is strict, uses inconvenience, and the processing time is long, and speed is slow more than 12 hours, and efficient is low, single also relatively poor with sodium dihydrogen citrate or trisodium deacidification effect.Squid goods (like Broiled Cuttlefish silk, squid chip etc.) are heat treatment process in addition; Can produce strong amine stink during processing; The present also unexposed tart flavour that both can remove Peru squid of reporting, the deacidification deodorant that the amine stink in the time of can reducing Peru squid heat treatment again produces.
Summary of the invention
Technical problem to be solved by this invention provides a kind of deacidification deodorant of Peru squid; This deacidification deodorant has easy to use; Handle fast, the tart flavour effect that removes Peru squid is better, the advantage that the amine stink produces in the time of can also avoiding Peru squid heat treatment.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of deacidification deodorant of Peru squid; Raw material by following weight percentage component: sodium isoascorbate 5-15%, trisodium citrate 20-30%, sodium polyphosphate 5-15%, sodium potassium tartrate tetrahydrate 15-25%, calcium disodium chelate 2-3%, trehalose 15-25%, sweet mellow wine 1-3%; With surplus is that modified starch mixes, and it is formulated to stir.
Raw material by following weight percentage component: sodium isoascorbate 10%, trisodium citrate 25%, sodium polyphosphate 10%, sodium potassium tartrate tetrahydrate 20%, calcium disodium chelate 2%, trehalose 17.5%, sweet mellow wine 1% are that modified starch mixes with surplus.
Raw material by following weight percentage component: sodium isoascorbate 15%, trisodium citrate 20%, sodium polyphosphate 15%, sodium potassium tartrate tetrahydrate 25%, calcium disodium chelate 2%, trehalose 15%, sweet mellow wine 1.35% are that modified starch mixes with surplus.
Raw material by following weight percentage component: sodium isoascorbate 5%, trisodium citrate 30%, sodium polyphosphate 5%, sodium potassium tartrate tetrahydrate 15%, calcium disodium chelate 3%, trehalose 25%, sweet mellow wine 3% are that modified starch mixes with surplus.
This deacidification deodorant is mixed with the aqueous solution of concentration expressed in percentage by weight as 1.5-2.5% when using, 100 Kg solution can soak Peru squid 40-50Kg, and soak time is 8-10 hour.
In the above-mentioned component; Lactic acid in trisodium citrate and sodium potassium tartrate tetrahydrate and the Peru squid, acetic acid etc. are the chelation that sour thing reaction back generates water miscible sodium lactate, potassium or sodium acetate, potassium etc.; Thereby the pH value of the Peru squid that promotes, the tart flavour effect that removes Peru squid improves a lot than single with trisodium citrate or sodium dihydrogen citrate effect.Calcium disodium chelate had both had the effect of chelating free metal ion, anti-oxidant, anti-corrosive fresh-keeping; The effect of the amine stink characteristic body dimethylamine that produces when having more the heat treatment of chelating Peru squid; Thereby the amine stink when reducing Peru squid heat treatment makes the VBN of Peru squid meat reduced to by raw-material 168.5mg/100g and reaches the GB requirement.Sodium polyphosphate has the trisodium citrate of promotion, sodium potassium tartrate tetrahydrate, calcium disodium chelate, uniformly penetrating effect inner fast to Peru squid, can promote depickling, shortens soak time; Can also stop of the generation of insoluble substances such as calcium lactate at the squid organization internal, thus the effect that has improved the goods edible qualities.Trehalose can prevent Peru squid meat deterioration, keeps fresh flavor, promote quality; Also can be used as a kind of cryoprotective agent, increase when trehalose makes hardness, retractility and the gel force of Peru squid when protein, water termination definitely suppress the degree of functionality of water to Peru squid.
Compared with prior art; The invention has the advantages that a kind of deacidification deodorant of Peru squid; Raw material by following following weight percentage component: sodium isoascorbate 5-15%, trisodium citrate 20-30%, sodium polyphosphate 5-15%, sodium potassium tartrate tetrahydrate 15-25%, calcium disodium chelate 2-3%, trehalose 15-25%, sweet mellow wine 1-3%; With surplus is that modified starch mixes, and it is formulated to stir; This deacidification deodorant normal temperature just can use, and soak time is short, and in 10 hours, the deacidification effect is better, the amine stink in the time of more reducing Peru squid heat treatment.Therefore the present invention is a kind of easy to use, handles fast, and the tart flavour effect that removes Peru squid is better, the deacidification deodorant of the Peru squid that the amine stink produces in the time of can also avoiding Peru squid heat treatment.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
Peru squid thaws naturally, drains away the water, and is cut into thick about about 1 centimetre squid chip and weighs; With 10 kilograms of sodium isoascorbates, 25 kilograms of trisodium citrates, 10 kilograms of sodium polyphosphates, 20 kilograms of sodium potassium tartrate tetrahydrates, 2 kilograms of calcium disodium chelates, 17.5 kilograms of trehaloses, 1 kilogram in sweet mellow wine, mix the deacidification deodorant that stirs and be mixed with Peru squid with 14.5 kilograms of modified starches; The concentration expressed in percentage by weight that is made into soluble in water again is 2% soaking solution, and the ratio in 100 Kg soaking solutions soak Peru squid 40-50Kg immerses squid chip in this aqueous solution under the normal temperature; Soaked 8-10 hour; Air-flow stirs in the immersion process, and immersion finishes, and takes out the squid chip drain well; Put into baking box; Be roasted into the Broiled Cuttlefish sheet, the amine stink of squid chip produces seldom during baking, and this Broiled Cuttlefish sheet VBN reaches the GB requirement.
Embodiment 2
Basic identical with embodiment 1; Different just with 15 kilograms of sodium isoascorbates, 20 kilograms of trisodium citrates, 15 kilograms of sodium polyphosphates, 25 kilograms of sodium potassium tartrate tetrahydrates, 2 kilograms of calcium disodium chelates, 15 kilograms of trehaloses, 1.35 kilograms in sweet mellow wine; Mix with 6.65 kilograms of modified starches; The deacidification deodorant that stirs and be mixed with Peru squid, the concentration expressed in percentage by weight that is made into soluble in water again is 2.5% soaking solution.
Embodiment 3
Basic identical with embodiment 1; Different just with 5 kilograms of sodium isoascorbates, 30 kilograms of trisodium citrates, 5 kilograms of sodium polyphosphates, 15 kilograms of sodium potassium tartrate tetrahydrates, 3 kilograms of calcium disodium chelates, 25 kilograms of trehaloses, 3 kilograms in sweet mellow wine; Mix with 14 kilograms of modified starches; The deacidification deodorant that stirs and be mixed with Peru squid; The concentration expressed in percentage by weight that is made into soluble in water again is 1.5% soaking solution, in the immersion process per 30 minutes to 1 hour by hand alr mode carry out intermittence and stir.
Claims (4)
1. the deacidification deodorant of a Peru squid; It is characterized in that raw material: sodium isoascorbate 5-15%, trisodium citrate 20-30%, sodium polyphosphate 5-15%, sodium potassium tartrate tetrahydrate 15-25%, calcium disodium chelate 2-3%, trehalose 15-25%, sweet mellow wine 1-3% by following weight percentage component; With surplus is that modified starch mixes, and it is formulated to stir.
2. the deacidification deodorant of a kind of Peru squid as claimed in claim 1; It is characterized in that the raw material by following weight percentage component: sodium isoascorbate 10%, trisodium citrate 25%, sodium polyphosphate 10%, sodium potassium tartrate tetrahydrate 20%, calcium disodium chelate 2%, trehalose 17.5%, sweet mellow wine 1% are that modified starch mixes with surplus.
3. the deacidification deodorant of a kind of Peru squid as claimed in claim 1; It is characterized in that the raw material by following weight percentage component: sodium isoascorbate 15%, trisodium citrate 20%, sodium polyphosphate 15%, sodium potassium tartrate tetrahydrate 25%, calcium disodium chelate 2%, trehalose 15%, sweet mellow wine 1.35% are that modified starch mixes with surplus.
4. the deacidification deodorant of a kind of Peru squid as claimed in claim 1; It is characterized in that the raw material by following weight percentage component: sodium isoascorbate 5%, trisodium citrate 30%, sodium polyphosphate 5%, sodium potassium tartrate tetrahydrate 15%, calcium disodium chelate 3%, trehalose 25%, sweet mellow wine 3% are that modified starch mixes with surplus.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103104649A CN102366127B (en) | 2011-10-14 | 2011-10-14 | Acid and odor removal agent for dosidicus gigas |
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| CN2011103104649A CN102366127B (en) | 2011-10-14 | 2011-10-14 | Acid and odor removal agent for dosidicus gigas |
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| CN102366127A true CN102366127A (en) | 2012-03-07 |
| CN102366127B CN102366127B (en) | 2013-01-23 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726672A (en) * | 2012-07-06 | 2012-10-17 | 烟台新大洋水产食品有限公司 | Quick-freeze boiled dumplings with squid stuffing |
| CN102742877A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Squid noodle production process |
| CN102742876A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Dosidicus gigas meat processing process |
| CN103637262A (en) * | 2013-11-29 | 2014-03-19 | 蓬莱京鲁渔业有限公司 | Processing method for sleeve-fish color keeping and decrustation preventing |
| CN104000059A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Compound disacidifying agent for aquatic products |
| CN104719994A (en) * | 2015-04-14 | 2015-06-24 | 江苏优远生物科技有限公司 | Inhibitor and method for ammoniacal smell in Peru squid acid discharge procedures |
| CN104770758A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Seasoning yellow croaker processing method |
| CN107348464A (en) * | 2017-03-11 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of Peru squid flavor improving agent and its application method |
| WO2022024662A1 (en) * | 2020-07-31 | 2022-02-03 | 日清食品ホールディングス株式会社 | Raw chinese noodles, method for producing same, method for suppressing storage odors of raw chinese noodles, and agent for suppressing storage odors of raw chinese noodles |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726672A (en) * | 2012-07-06 | 2012-10-17 | 烟台新大洋水产食品有限公司 | Quick-freeze boiled dumplings with squid stuffing |
| CN102742877A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Squid noodle production process |
| CN102742876A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Dosidicus gigas meat processing process |
| CN103637262A (en) * | 2013-11-29 | 2014-03-19 | 蓬莱京鲁渔业有限公司 | Processing method for sleeve-fish color keeping and decrustation preventing |
| CN103637262B (en) * | 2013-11-29 | 2015-08-26 | 蓬莱京鲁渔业有限公司 | A kind of squid protects the processing method of look and anti-decortication |
| CN104000059A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Compound disacidifying agent for aquatic products |
| CN104770758A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Seasoning yellow croaker processing method |
| CN104719994A (en) * | 2015-04-14 | 2015-06-24 | 江苏优远生物科技有限公司 | Inhibitor and method for ammoniacal smell in Peru squid acid discharge procedures |
| CN104719994B (en) * | 2015-04-14 | 2017-11-21 | 江苏优普保鲜技术有限公司 | The inhibitor and method of ammonia taste are produced during a kind of Peru squid acid discharge |
| CN107348464A (en) * | 2017-03-11 | 2017-11-17 | 浙江兴业集团有限公司 | A kind of Peru squid flavor improving agent and its application method |
| WO2022024662A1 (en) * | 2020-07-31 | 2022-02-03 | 日清食品ホールディングス株式会社 | Raw chinese noodles, method for producing same, method for suppressing storage odors of raw chinese noodles, and agent for suppressing storage odors of raw chinese noodles |
| JP2022026729A (en) * | 2020-07-31 | 2022-02-10 | 日清食品ホールディングス株式会社 | Raw chinese noodles and producing method thereof, method for suppressing preservation odor of raw chinese noodles, and agents for suppressing preservation odor of raw chinese noodles |
| JP7042310B2 (en) | 2020-07-31 | 2022-03-25 | 日清食品ホールディングス株式会社 | Raw Chinese noodles and their manufacturing methods, methods for suppressing the preserved odor of raw Chinese noodles, and agents for suppressing the preserved odor of raw Chinese noodles. |
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| CN102366127B (en) | 2013-01-23 |
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