CN109329380A - 一种冷冻虾仁镀冰衣的方法 - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 16
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- 238000007710 freezing Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- 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
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Abstract
一种冷冻虾仁镀冰衣的方法，所述方法包括如下步骤：（1）镀冰衣水溶液的配置；将羧甲基纤维素质量浓度为1.2‑1.5%、低铣基结冷胶质量浓度为0.5‑1.0%、海藻酸钠质量浓度为0.5‑0.8%、柠檬酸质量浓度0.2‑1.2%、异抗环血酸钠质量浓度0.2‑0.5%、稳定的二氧化氯质量浓度0.8‑1.5%配制成溶液，并且调节水溶液PH值为8.0‑9.0，它具有抗氧化、护色及抑菌等作用。
Description
技术领域：
本发涉及一种冷冻虾仁镀冰衣的方法，属于有机物制造技术领域。
背景技术
镀冰衣处理能够使虾仁肌肉中的不饱和脂肪酸、蛋白质等不易和外界接触，减缓氧化作用；此外，腐败微生物等由于外层冰衣隔绝，很难直接接触到水产品，延缓了微生物的腐败作用。
普通淡水包冰衣，产品冻藏过程中，冰衣易开裂、脱落，造成产品干耗及氧化现象的发生，致使产品发生劣变。部分商家渡冰衣量达到25%-45%，也严重损害了消费者的权益。
发明内容：
本发明的目的在于克服现有技术存在的不足，而提供一种制备方法简单、可靠，能提高效果，抗氧化、护色及抑菌作用，形成新型虾仁冰衣保护体系的镀冰衣方法及应用。本发明的目的是通过如下技术方案来完成的，.一种冷冻虾仁镀冰衣的方法，所述方法包括如下步骤：
（1）镀冰衣水溶液的配置；将羧甲基纤维素质量浓度为1.2-1.5%、低铣基结冷胶质量浓度为0.5-1.0%、海藻酸钠质量浓度为0.5-0.8%、柠檬酸质量浓度0.2-1.2%、异抗环血酸钠质量浓度0.2-0.5%、稳定的二氧化氯质量浓度0.8-1.5%配制成溶液，并且调节水溶液PH值为8.0-9.0
（2）虾仁预冷：将虾仁与低温保护剂按照质量比为1：2混合进行预冷，时间为15-20min，然后将虾仁沥水1-2h；
（3）将虾仁浸入配制完成的镀冰衣水溶液中浸泡1-3h，使其形成稳定的、透明的冰衣。拿出。
作为优选：所述步骤1中将羧甲基纤维素质量浓度为1.3%、低铣基结冷胶质量浓度为0. 8%、海藻酸钠质量浓度为0.8%、柠檬酸质量浓度0.5%、异抗环血酸钠质量浓度0.8%、稳定的二氧化氯质量浓度1.5%配制成溶液，并且调节水溶液PH值为8.5。
作为优选：所述步骤2中时间为20min，然后将虾仁沥水2h。
作为优选：所述步骤3中将虾仁浸入配制完成的镀冰衣水溶液中浸泡3h，使其形成稳定的、透明的冰衣。拿出。
具体实施方式
下面结合具体实施事例，对本发明进行详细说明；.一种冷冻虾仁镀冰衣的方法，所述方法包括如下步骤：
（1）镀冰衣水溶液的配置；将羧甲基纤维素质量浓度为1.2-1.5%、低铣基结冷胶质量浓度为0.5-1.0%、海藻酸钠质量浓度为0.5-0.8%、柠檬酸质量浓度0.2-1.2%、异抗环血酸钠质量浓度0.2-0.5%、稳定的二氧化氯质量浓度0.8-1.5%配制成溶液，并且调节水溶液PH值为8.0-9.0
（2）虾仁预冷：将虾仁与低温保护剂按照质量比为1：2混合进行预冷，时间为15-20min，然后将虾仁沥水1-2h；
（3）将虾仁浸入配制完成的镀冰衣水溶液中浸泡1-3h，使其形成稳定的、透明的冰衣。拿出。
优选实施例：所述步骤1中将羧甲基纤维素质量浓度为1.3%、低铣基结冷胶质量浓度为0. 8%、海藻酸钠质量浓度为0.8%、柠檬酸质量浓度0.5%、异抗环血酸钠质量浓度0.8%、稳定的二氧化氯质量浓度1.5%配制成溶液，并且调节水溶液PH值为8.5。
优选实施例：所述步骤2中时间为20min，然后将虾仁沥水2h。
优选实施例：所述步骤3中将虾仁浸入配制完成的镀冰衣水溶液中浸泡3h，使其形成稳定的、透明的冰衣。拿出。
本发明协同发挥分子量大小不同的羧甲基纤维素、低酰基结冷胶、海藻酸钠质检的分子交叉、融合形成基质体系，结合柠檬酸、异抗坏血酸钠、稳定态二氧化氯等的抗氧化、护色及抑菌作用，形成新型虾仁冰衣保护体系，它具有简单易行，冰衣与虾仁贴合紧密、不易开裂而脱落；通过配方，抑制冻藏虾仁颜色变化，控制微生物尤其是金黄色葡萄球菌数量等特点。
Claims (4)
1.一种冷冻虾仁镀冰衣的方法，其特在于所述方法包括如下步骤：
（1）镀冰衣水溶液的配置；将羧甲基纤维素质量浓度为1.2-1.5%、低铣基结冷胶质量浓度为0.5-1.0%、海藻酸钠质量浓度为0.5-0.8%、柠檬酸质量浓度0.2-1.2%、异抗环血酸钠质量浓度0.2-0.5%、稳定的二氧化氯质量浓度0.8-1.5%配制成溶液，并且调节水溶液PH值为8.0-9.0
（2）虾仁预冷：将虾仁与低温保护剂按照质量比为1：2混合进行预冷，时间为15-20min，然后将虾仁沥水1-2h；
（3）将虾仁浸入配制完成的镀冰衣水溶液中浸泡1-3h，使其形成稳定的、透明的冰衣,拿出。
2.根据权利要求1所述的冷冻虾仁镀冰衣的方法，其特征在于所述步骤1中将羧甲基纤维素质量浓度为1.3%、低铣基结冷胶质量浓度为0. 8%、海藻酸钠质量浓度为0.8%、柠檬酸质量浓度0.5%、异抗环血酸钠质量浓度0.8%、稳定的二氧化氯质量浓度1.5%配制成溶液，并且调节水溶液PH值为8.5。
3.根据权利要求1所述的冷冻虾仁镀冰衣的方法，其特征在于所述步骤2中时间为20min，然后将虾仁沥水2h。
4.根据权利要求1所述的冷冻虾仁镀冰衣的方法，其特征在于所述步骤3中将虾仁浸入配制完成的镀冰衣水溶液中浸泡3h，使其形成稳定的、透明的冰衣,拿出。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US11638437B2 (en) | 2019-08-23 | 2023-05-02 | Shanghai Ocean University | Automatic immersion ice-coating machine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438729A (zh) * | 2008-12-18 | 2009-05-27 | 上海海洋大学 | 用于冷冻虾仁的天然抗冻剂 |
| CN104621681A (zh) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | 一种冷冻虾仁抗冻剂 |
| CN106665796A (zh) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | 一种冷冻虾仁的多层次镀冰衣方法 |
| CN106900835A (zh) * | 2017-02-28 | 2017-06-30 | 浙江海洋大学 | 一种冷冻虾仁保护剂及镀冰衣方法 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438729A (zh) * | 2008-12-18 | 2009-05-27 | 上海海洋大学 | 用于冷冻虾仁的天然抗冻剂 |
| CN104621681A (zh) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | 一种冷冻虾仁抗冻剂 |
| CN106665796A (zh) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | 一种冷冻虾仁的多层次镀冰衣方法 |
| CN106900835A (zh) * | 2017-02-28 | 2017-06-30 | 浙江海洋大学 | 一种冷冻虾仁保护剂及镀冰衣方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11638437B2 (en) | 2019-08-23 | 2023-05-02 | Shanghai Ocean University | Automatic immersion ice-coating machine |
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