CN104719994A - Inhibitor and method for ammoniacal smell in Peru squid acid discharge procedures - Google Patents
Inhibitor and method for ammoniacal smell in Peru squid acid discharge procedures Download PDFInfo
- Publication number
- CN104719994A CN104719994A CN201510173377.1A CN201510173377A CN104719994A CN 104719994 A CN104719994 A CN 104719994A CN 201510173377 A CN201510173377 A CN 201510173377A CN 104719994 A CN104719994 A CN 104719994A
- Authority
- CN
- China
- Prior art keywords
- squid
- peru
- inhibitor
- water
- peru squid
- 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.)
- Granted
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 130
- 239000003112 inhibitor Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000002253 acid Substances 0.000 title claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 33
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 229910021529 ammonia Inorganic materials 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 34
- 238000004140 cleaning Methods 0.000 claims description 11
- 210000002615 epidermis Anatomy 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 210000001835 viscera Anatomy 0.000 claims description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 8
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 24
- 238000009835 boiling Methods 0.000 description 8
- 238000002791 soaking Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an inhibitor and a method for ammoniacal smell in Peru squid acid discharge procedures. The inhibitor comprises, by weight, 20-30 parts of sodium citrate, 30-35 parts of sorbitol and 40-45 parts of trehalose. The method for applying the inhibitor includes seven steps. The inhibitor and the method have the advantages of safety, high efficiency and simplicity in operation. Besides, the ammoniacal smell can be effectively inhibited in Peru squid processing procedures, the taste of Peru squids can be enhanced, the inhibitor and Peru squid deacidifying agents are added into the Peru squids, follow-up processing can be omitted, and accordingly the ammoniacal smell can be effectively inhibited in the Peru squid processing procedures.
Description
Technical field
The present invention relates to a kind of inhibitor and method, particularly relate to the inhibitor and the method that produce ammonia taste in a kind of Peru squid acid discharge process, belong to technical field of food additives.
Background technology
Peru squid has, Fresh & Tender in Texture, the nutritious feature of look white, its aboundresources, and quantity of the catch is large, is suitable for the processing of various sleeve-fish product.But, there is a kind of strange tart flavour in Peru squid muscle, bring very large impact to Product processing.At present, Peru squid is general in process adopts disacidify agent to remove tart flavour.But the Peru squid after processed can produce a kind of dense ammonia taste, and mouthfeel is poor, and the shelf-life is short.
Also there is not the additive that can effectively suppress to produce ammonia taste in Peru squid acid discharge process at present, the processing method of deammoniation taste after Peru squid acid discharge, the mode of the many slow bubble of employing, immersion, cleaning after Peru squid acid discharge reaches the effect of later stage removal ammonia taste, this method needs to proceed processing after Peru squid immersion treatment terminates, its water consumption is large, length consuming time, time-consuming, effort and squid mouthfeel is poor.
Summary of the invention
In order to the weak point in solving the problem, the invention provides the inhibitor and the method that produce ammonia taste in a kind of Peru squid acid discharge process.
In order to solve above technical problem, the technical solution used in the present invention is: the inhibitor producing ammonia taste in a kind of Peru squid acid discharge process, and the proportioning of each component by ratio of quality and the number of copies is:
Natrium citricum 20-30 part; D-sorbite 30-35 part; Trehalose 40-45 part.
Using method is:
A, Peru squid remove internal organ, calamary head, sleeve-fish ear and squid epidermis, and cleaning, obtains squid cylinder;
B, join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100;
C, configuration Peru squid ammonia taste inhibitor, the ratio of quality and the number of copies of its each component is: natrium citricum 20-30 part; D-sorbite 30-35 part; Trehalose 40-45 part;
D, join in mixture of ice and water by the Peru squid ammonia taste inhibitor configured in step c, the weight ratio making itself and mixture of ice and water is 5: 1000;
E, squid cylinder is soaked in the agent of Peru squid disacidify, Peru squid ammonia taste inhibitor and mixture of ice and water mixed solution in, solid-liquid ratio is 1: 1.6;
F, 0 ~ 4 DEG C in mixed liquor, soak 24h, slowly stir once every 30min;
Pull squid cylinder after g, 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
The present invention has feature safe, efficient, simple to operate, the ammonia taste that can effectively suppress Peru squid to produce in process, promote Peru squid mouthfeel, itself and the agent of Peru squid disacidify together add, without the need to following process, the ammonia taste that can effectively suppress Peru squid to produce in process.
Detailed description of the invention
Embodiment one:
Carry out contrast experiment
The disacidify agent adopted in experiment is the agent of same disacidify.
First group of experiment (existing): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Be soaked in by squid cylinder in Peru squid disacidify agent solution, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
Second group of experiment (the present invention): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Configuration Peru squid ammonia taste inhibitor, the mass fraction of its each component is: natrium citricum 20 parts, D-sorbite 35 parts, trehalose 45 parts; Join in mixture of ice and water by Peru squid ammonia taste inhibitor, the weight ratio making itself and mixture of ice and water is 5: 1000; Be soaked in by squid cylinder in the mixed solution of the agent of Peru squid disacidify and ammonia taste inhibitor, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
First group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is serious.
Second group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is lighter.
Embodiment two:
Carry out contrast experiment
The disacidify agent adopted in experiment is the agent of same disacidify.
First group of experiment (existing): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Be soaked in by squid cylinder in Peru squid disacidify agent solution, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
Second group of experiment (the present invention): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Configuration Peru squid ammonia taste inhibitor, the mass fraction of its each component is: natrium citricum 30 parts, D-sorbite 30 parts, trehalose 40 parts; Join in mixture of ice and water by Peru squid ammonia taste inhibitor, the weight ratio making itself and mixture of ice and water is 5: 1000; Be soaked in by squid cylinder in the mixed solution of the agent of Peru squid disacidify and ammonia taste inhibitor, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
First group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is serious.
Second group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is lighter.
Embodiment three:
Carry out contrast experiment
The disacidify agent adopted in experiment is the agent of same disacidify.
First group of experiment (existing): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Be soaked in by squid cylinder in Peru squid disacidify agent solution, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
Second group of experiment (the present invention): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Configuration Peru squid ammonia taste inhibitor, the mass fraction of its each component is: natrium citricum 25 parts, D-sorbite 32 parts, trehalose 43 parts; Join in mixture of ice and water by Peru squid ammonia taste inhibitor, the weight ratio making itself and mixture of ice and water is 5: 1000; Be soaked in by squid cylinder in the mixed solution of the agent of Peru squid disacidify and ammonia taste inhibitor, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
First group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is serious.
Second group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is lighter.
Embodiment four:
Carry out contrast experiment
The disacidify agent adopted in experiment is the agent of same disacidify.
First group of experiment (existing): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Be soaked in by squid cylinder in Peru squid disacidify agent solution, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
Second group of experiment (the present invention): Peru squid removes internal organ, calamary head, sleeve-fish ear and squid epidermis, cleaning, obtains squid cylinder; Join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100; Configuration Peru squid ammonia taste inhibitor, the mass fraction of its each component is: natrium citricum 27 parts, D-sorbite 33 parts, trehalose 40 parts; Join in mixture of ice and water by Peru squid ammonia taste inhibitor, the weight ratio making itself and mixture of ice and water is 5: 1000; Be soaked in by squid cylinder in the mixed solution of the agent of Peru squid disacidify and ammonia taste inhibitor, solid-liquid ratio is 1: 1.6; 0 ~ 4 DEG C is soaked 24h, slowly stirs once every 30min; Pull squid cylinder after 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
First group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is serious.
Second group of experiment, after soaking draining, the follow-up boiling of squid cylinder, ammonia taste is lighter.
Above-mentioned the mentioned Peru squid disacidify agent of this patent is DOFISH Peru squid disacidify agent (can be easy on the market buy).
Above-mentioned embodiment is not limitation of the present invention; the present invention is also not limited in above-mentioned citing; the change that those skilled in the art make within the scope of technical scheme of the present invention, remodeling, interpolation or replacement, also all belong to protection scope of the present invention.
Claims (2)
1. produce an inhibitor for ammonia taste in Peru squid acid discharge process, it is characterized in that: the proportioning of each component by ratio of quality and the number of copies is:
Natrium citricum 20-30 part;
D-sorbite 30-35 part;
Trehalose 40-45 part.
2. produce the inhibitor of ammonia taste in Peru squid acid discharge process according to claim 1, it is characterized in that: using method is:
A, Peru squid remove internal organ, calamary head, sleeve-fish ear and squid epidermis, and cleaning, obtains squid cylinder;
B, join in mixture of ice and water by the agent of Peru squid disacidify, the weight ratio making itself and mixture of ice and water is 2: 100;
C, configuration Peru squid ammonia taste inhibitor, the ratio of quality and the number of copies of its each component is: natrium citricum 20-30 part; D-sorbite 30-35 part; Trehalose 40-45 part;
D, join in mixture of ice and water by the Peru squid ammonia taste inhibitor configured in step c, the weight ratio making itself and mixture of ice and water is 5: 1000;
E, squid cylinder is soaked in the agent of Peru squid disacidify, Peru squid ammonia taste inhibitor and mixture of ice and water mixed solution in, solid-liquid ratio is 1: 1.6;
F, 0 ~ 4 DEG C in mixed liquor, soak 24h, slowly stir once every 30min;
Pull squid cylinder after g, 24h out, squid cylinder is soaked in 2h in the frozen water of 0 ~ 4 DEG C, pull out and be placed on draining 10min on gauze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510173377.1A CN104719994B (en) | 2015-04-14 | 2015-04-14 | The inhibitor and method of ammonia taste are produced during a kind of Peru squid acid discharge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510173377.1A CN104719994B (en) | 2015-04-14 | 2015-04-14 | The inhibitor and method of ammonia taste are produced during a kind of Peru squid acid discharge |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104719994A true CN104719994A (en) | 2015-06-24 |
| CN104719994B CN104719994B (en) | 2017-11-21 |
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| CN201510173377.1A Active CN104719994B (en) | 2015-04-14 | 2015-04-14 | The inhibitor and method of ammonia taste are produced during a kind of Peru squid acid discharge |
Country Status (1)
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009132463A1 (en) * | 2008-05-02 | 2009-11-05 | Neptune Technologies & Bioressources Inc. | New deodorization method and organoleptic improvement of marine oil extracts |
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
| CN102742876A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Dosidicus gigas meat processing process |
| CN103549514A (en) * | 2013-09-11 | 2014-02-05 | 蓬莱京鲁渔业有限公司 | Processing method for removing ammoniacal odour of sour-discharged Peru sleeve-fish |
| CN104000058A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Method for removing sour and bitter taste of squid |
| CN104222254A (en) * | 2014-08-19 | 2014-12-24 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for peeled squids and using method of phosphorous-free water-retaining agent |
-
2015
- 2015-04-14 CN CN201510173377.1A patent/CN104719994B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009132463A1 (en) * | 2008-05-02 | 2009-11-05 | Neptune Technologies & Bioressources Inc. | New deodorization method and organoleptic improvement of marine oil extracts |
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
| CN102742876A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Dosidicus gigas meat processing process |
| CN103549514A (en) * | 2013-09-11 | 2014-02-05 | 蓬莱京鲁渔业有限公司 | Processing method for removing ammoniacal odour of sour-discharged Peru sleeve-fish |
| CN104000058A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Method for removing sour and bitter taste of squid |
| CN104222254A (en) * | 2014-08-19 | 2014-12-24 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for peeled squids and using method of phosphorous-free water-retaining agent |
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| CN104719994B (en) | 2017-11-21 |
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Address after: 226009 Nantong economic and Technological Development Zone, Jiangsu Zhongtian Road, light and electrical Park, No. 16 Applicant after: Jiangsu YOUPU Preservative Technology Co. Ltd. Address before: 226009 Nantong economic and Technological Development Zone, Jiangsu Zhongtian Road, light and electrical Park, No. 16 Applicant before: You Yuan bio tech ltd, Jiangsu |
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Inventor after: Lin Yongchang Inventor after: Zhou Xiaoying Inventor before: Qiang Limin Inventor before: Lin Yongchang Inventor before: Chen Jianjian |
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