CN102450727A - Water-retaining agent for shrimps - Google Patents
Water-retaining agent for shrimps Download PDFInfo
- Publication number
- CN102450727A CN102450727A CN2010105118834A CN201010511883A CN102450727A CN 102450727 A CN102450727 A CN 102450727A CN 2010105118834 A CN2010105118834 A CN 2010105118834A CN 201010511883 A CN201010511883 A CN 201010511883A CN 102450727 A CN102450727 A CN 102450727A
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- CN
- China
- Prior art keywords
- water
- parts
- retaining agent
- loss reducer
- oxidant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a water-retaining agent for shrimps. The water-retaining agent is prepared from the following raw materials in weight parts: 30 to 50 parts of modified starch, 20 to 30 parts of an anti-oxidant, 5 to 10 parts of a food acidity regulator, 2 to 4 parts of mannitol, 1 to 2 parts of lactitol and 2 to 4 parts of aminoacetic acid. The water-retaining agent provided in the invention enables water retention, weight gain, antioxidation, color protection during bleaching, texture improvement and color stabilization for shrimp products to be realized and is safe, nontoxic and harmless when used.
Description
Technical field:
The invention belongs to functional high molecule material in a kind of fine chemistry industry, particularly a seed shrimp water-loss reducer.
Background technology:
Water-loss reducer is the new functional macromolecule material of developing in recent years, has excellent water-absorbing and water retention property.The water absorbing capacity of water-loss reducer is strong especially, can absorb the own wt hundred times to several thousand times water, forms gelinite after the imbibition, and water holding capacity is extremely strong, and very also dehydration is seldom under the high pressure.At present, the preservation of shrimp products mainly is that dependence is freezing, but can make weight saving, variable color, the fat content of shrimp oxidized after freezing.For this reason, people just need to use water-loss reducer make shrimp products after freezing take care of yourself, anti-oxidant, improve the matter structure, stablize color and luster, the water-loss reducer of use all contains phosphate at present, uses dangerous, unstable.
Summary of the invention:
The object of the invention just is to overcome the deficiency that exists in the above-mentioned prior art, and provide a kind of make shrimp products water conservation weightening finish, anti-oxidant, look is protected in bleaching, improve the matter structure and stablize color and luster, and safe in utilization, nontoxic, harmless shrimp water-loss reducer.
As above design; Technical scheme of the present invention is: a seed shrimp water-loss reducer is characterized in that: be mixed and made into according to following weight proportion by following raw materials according: converted starch 30-50 part, anti-oxidant 20-30 part, food acidity conditioning agent 5-10 part, sweet mellow wine 2-4 part, lactitol 1-2 part, amion acetic acid 2-4 part.
Above-mentioned anti-oxidant adopts sodium ascorbate.
Above-mentioned food acidity conditioning agent adopts sodium dihydrogen citrate.
Advantage of the present invention is: 1, this product can make and cookedly fully combine with hydrone, forms the chelating diaphragm on its surface, the loss of the moisture that can stop aquatic products effectively in processing, freezing and cooking process, thus reach purpose fresh-keeping, weightening finish.2, this product can also reduce microbiological indicator, prolongs the shelf-life of product, prevents that aquatic products are rotten.3, it is safe in utilization, nontoxic, harmless not contain phosphate.
The specific embodiment:
1: one seed shrimp water-loss reducer of embodiment is mixed and made into by converted starch 30Kg, sodium ascorbate 20Kg, sodium dihydrogen citrate 5Kg, sweet mellow wine 2Kg, lactitol 1Kg, amion acetic acid 2Kg.
2: one seed shrimp water-loss reducers of embodiment are mixed and made into by converted starch 50Kg, sodium ascorbate 30Kg, sodium dihydrogen citrate 10Kg, sweet mellow wine 4Kg, lactitol 2Kg, amion acetic acid 4Kg.
The usage and dosage of this product: the ratio with 1.5-2.5% is soluble in water, and the soaked in water temperature control is at 0-10 ℃, and stir once per half an hour, and soak time is about 10 hours.
Claims (3)
1. a seed shrimp water-loss reducer is characterized in that: be mixed and made into according to following weight proportion by following raw materials according: converted starch 30-50 part, anti-oxidant 20-30 part, food acidity conditioning agent 5-10 part, sweet mellow wine 2-4 part, lactitol 1-2 part, amion acetic acid 2-4 part.
2. a seed shrimp water-loss reducer according to claim 1 is characterized in that: above-mentioned anti-oxidant adopts sodium ascorbate.
3. a seed shrimp water-loss reducer according to claim 1 is characterized in that: above-mentioned food acidity conditioning agent adopts sodium dihydrogen citrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105118834A CN102450727A (en) | 2010-10-19 | 2010-10-19 | Water-retaining agent for shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105118834A CN102450727A (en) | 2010-10-19 | 2010-10-19 | Water-retaining agent for shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450727A true CN102450727A (en) | 2012-05-16 |
Family
ID=46034701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105118834A Pending CN102450727A (en) | 2010-10-19 | 2010-10-19 | Water-retaining agent for shrimps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102450727A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
| CN104430807A (en) * | 2014-12-29 | 2015-03-25 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for squid with skin and application method of phosphorus-free water-retaining agent |
| CN105028603A (en) * | 2015-05-18 | 2015-11-11 | 浙江海洋学院 | Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof |
| CN105192844A (en) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | Canned food water-retaining agent |
| CN106912541A (en) * | 2017-01-22 | 2017-07-04 | 舟山金星水产有限公司 | Chinese lute shrimp keeps the preparation technology of meat elasticity consolidation |
| CN107960585A (en) * | 2017-10-17 | 2018-04-27 | 江苏农牧科技职业学院 | A kind of aquatic products water-retaining agent |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
-
2010
- 2010-10-19 CN CN2010105118834A patent/CN102450727A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
| CN104430807A (en) * | 2014-12-29 | 2015-03-25 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for squid with skin and application method of phosphorus-free water-retaining agent |
| CN105028603A (en) * | 2015-05-18 | 2015-11-11 | 浙江海洋学院 | Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof |
| CN105192844A (en) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | Canned food water-retaining agent |
| CN106912541A (en) * | 2017-01-22 | 2017-07-04 | 舟山金星水产有限公司 | Chinese lute shrimp keeps the preparation technology of meat elasticity consolidation |
| CN107960585A (en) * | 2017-10-17 | 2018-04-27 | 江苏农牧科技职业学院 | A kind of aquatic products water-retaining agent |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |