CN109588645A - A kind of compound water retaining agent and its application method improving bullfrog quality - Google Patents
A kind of compound water retaining agent and its application method improving bullfrog quality Download PDFInfo
- Publication number
- CN109588645A CN109588645A CN201910048202.6A CN201910048202A CN109588645A CN 109588645 A CN109588645 A CN 109588645A CN 201910048202 A CN201910048202 A CN 201910048202A CN 109588645 A CN109588645 A CN 109588645A
- Authority
- CN
- China
- Prior art keywords
- bullfrog
- water retaining
- retaining agent
- compound water
- quality
- 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.)
- Pending
Links
- 241000270934 Rana catesbeiana Species 0.000 title claims abstract description 118
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 85
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 64
- 150000001875 compounds Chemical class 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 36
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 18
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 18
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 12
- 239000001205 polyphosphate Substances 0.000 claims abstract description 12
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 12
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 16
- 239000000872 buffer Substances 0.000 claims description 14
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 14
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 14
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 14
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 14
- 239000002131 composite material Substances 0.000 claims description 13
- 238000002203 pretreatment Methods 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 7
- 238000003307 slaughter Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108010043137 Actomyosin Proteins 0.000 abstract description 4
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 abstract description 4
- 229910021645 metal ion Inorganic materials 0.000 abstract description 2
- 108010074084 Muscle Proteins Proteins 0.000 abstract 1
- 102000008934 Muscle Proteins Human genes 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 13
- 238000010586 diagram Methods 0.000 description 13
- 238000005259 measurement Methods 0.000 description 12
- 238000001514 detection method Methods 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 210000002808 connective tissue Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- 102000007469 Actins Human genes 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000270936 Pelophylax esculentus Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0005—Eviscerating devices, e.g. removing rectum, anus, intestines, brain tissue, hypophysis
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
- A22B5/0052—Severing the head or the jaw of a carcass, slaughterhouse operations on animal heads
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Neurosurgery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of compound water retaining agents and its application method for improving bullfrog quality, the raw material of the compound water retaining agent includes polyphosphate and sodium bicarbonate, polyphosphate is in alkalinity, the pH of bullfrog meat can be improved, it can also be in conjunction with the protein bound polyvalent metal ion of myoarchitecture, make the carboxyl separate out in protein, make protein belt negative electrical charge, increases the electrostatic repulsion between carboxyl.Polyphosphate can provide stronger ionic strength, can increase the solubility of fribrillin etc., be conducive to muscle protein and be changed into rarefaction, can also dissociate actomyosin, increase the retentiveness of meat, while further improving the tenderness of meat.Sodium bicarbonate also can provide alkaline environment, and increase the bulkiness of meat, and making bullfrog, albumen network structure is more loose after treatment, and retentiveness significantly increases, and tenderness is improved, to improve the edible quality of bullfrog, further expand the market of bullfrog.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of compound water retaining agent for improving bullfrog quality and its answer
Use method.
Background technique
Bullfrog originates in eastern United States, introduces China inland later, is a kind of large edible frog, and China gives birth to mainly by cultivation
It produces, because its delicious meat is delicate and full of nutrition, low fat high protein, increasingly by the favor of the majority of consumers.Current bullfrog
It is main by butchering, freezing, the processing technologys such as cold storage are made into frozen product and are sold.However bullfrog product presently, there are
Main problem is that its retentiveness reduces after thawing, and causes a large amount of juice loss.Juice loss has not only seriously affected bullfrog
Subsequent processing quality causes its mouthfeel to harden, and tenderness is poor, also reduces the nutritive value of bullfrog.
It is currently used be used to improve bullfrog tenderness, the method that improves its water-retaining property be with applied to pork, beef and
The water-retaining agent of the flesh of fish etc. to bullfrog carries out jelly pre-treatment, but as the enterprise for seeking large-scale development, it should possess oneself
With targetedly key foundation formula, and because of the content and class of connective tissue, fribrillin of different meats etc.
Type is different, and same water-retaining agent is variant to the Water-saving effect of different meats, and most suitable activity is also different, existing water conservation technology
It is lack of pertinence, causes the water holding capacity of last bullfrog poor, mouthfeel is hardened.
Summary of the invention
In view of the above-mentioned problems, the object of the present invention is to provide a kind of compound water retaining agent for improving bullfrog quality and its application sides
Method.Bullfrog is handled using the compound water retaining agent, the retentiveness of bullfrog can be increased, improve its tenderness, to improve the food of bullfrog
With quality, the market of bullfrog is further expanded.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of compound water retaining agent improving bullfrog quality, raw material includes polyphosphate and sodium bicarbonate, the weight of the raw material
Portion rate are as follows:
Polyphosphate 0.1 ~ 1.5
Sodium bicarbonate 0.1 ~ 3.
Further, the polyphosphate include one of sodium pyrophosphate, sodium tripolyphosphate and calgon or
It is several.
Further, in the compound water retaining agent each raw material weight fraction ratio are as follows:
Sodium pyrophosphate 0.1 ~ 0.5
Sodium tripolyphosphate 0.1 ~ 0.5
Calgon 0.1 ~ 0.5
Sodium bicarbonate 0.1 ~ 3.
Further, in the compound water retaining agent each raw material weight fraction ratio are as follows:
Sodium pyrophosphate 0.2
Sodium tripolyphosphate 0.3
Calgon 0.1
Sodium bicarbonate 2.
In order to solve the above technical problems, the answering in the processing of bullfrog meat the present invention also provides the compound water retaining agent
With.
It is another object of the present invention to what is be achieved through the following technical solutions:
A method of bullfrog is handled using the compound water retaining agent, comprising the following steps:
(1) pre-treatment of bullfrog: by bullfrog slaughter, impregnating 5-10min after removing frog head and front and back toe in water purification, rear to remove
Internal organ, peeling, cleaning, the bullfrog after being cleaned；
(2) compound water retaining agent is handled: by the bullfrog after step (1) pre-treatment is cleaned, being soaked in water conservation buffer
In, tumbling 2-5h；
The water conservation buffer is dissolved by compound water retaining agent according to any one of claims 1-4 to be made；
(3) bullfrog freezes and stores: will through step (2) compound water retaining agent, treated that bullfrog is placed in liquid nitrogen, quick-frozen 5-
15min, freezing are placed on -20 DEG C to get freezing bullfrog is arrived.
Further, the mass percent of each raw material is respectively as follows: in the water conservation buffer
Sodium pyrophosphate 0.1 ~ 0.5%
Sodium tripolyphosphate 0.1 ~ 0.5%
Calgon 0.1 ~ 0.5%
Sodium bicarbonate 0.1 ~ 3%.
Further, the temperature of step (2) the compound water retaining agent processing is 2 DEG C ~ 10 DEG C.
The action principle of compound water retaining agent of the present invention, as shown in Figure 1:
Water-retaining property refers to that meat products in pressurization, chopping, heating, freezing, defrosting and the processing such as marinated or storage, is kept
The ability of its Free water.Retentiveness is affected by pH value, and the retention ability of meat products is minimum at isoelectric point (pI), increases its pH
Value will improve meat products retentiveness far from pI.Tenderness refer to meat when edible mouthfeel it is old tender, reacted the quality of meat.Shadow
The essence for ringing Meat Tenderness is mainly the content of connective tissue and the chemical structure and state of property and fribrillin.Structure
Main component at connective tissue is collagen, and content and wherein thermal stability interlinkage number of keys difference, tenderness is also different,
The tenderness of meat is improved it is necessary to try the content of collagen in reduction meat.Fribrillin includes actin, flesh ball egg
White and actomyosin, the content of fribrillin reduces in meat, and the tenderness of meat can also improve.
The mechanism of action that phosphate improves meat mainly has the following: first is that improving the pH of meat, deviateing the pI of meat albumen.
The increase of pH value will lead to electrostatic repulsion between meat albumen or internal, improve retention ability.Second is that chelated metal ions, make albumen
The carboxyl of matter is free, increases the electrostatic repulsion between carboxyl, makes protein structure relaxation, the infiltration and diffusion to moisturize.Third is that mentioning
For stronger ionic strength, albumen solubility is improved, the crosslinking of collagen is reduced, increases the dissolution of fribrillin, add
Protective film, which is formed, on meat surface when hot reduces cooking loss.Fourth is that dissociation actomyosin, increases meat retentiveness, improves simultaneously
Tenderness.In addition phosphate has slight fungistatic effect and antioxidation.Sodium bicarbonate is a kind of alkaline leavening agent, appropriate meeting
Make meat that certain bulkiness be presented, in addition sodium bicarbonate is in alkalinity, adjustable pH.
The present invention having the beneficial effect that compared with prior art
1, the present invention is directed to the architectural characteristic of bullfrog itself musculature, and having investigated there is best Water-saving effect to have bullfrog
Ingredient to be imitated, further experiment is carried out to these effective components and obtains best complex formula, finally obtained bullfrog is best in quality, and one
Aspect is to improve the solubility of fribrillin etc., increases the dissolution of actomyosin, on the other hand increases the swollen of meat
Song Xing, making bullfrog, albumen network structure is more loose after treatment, and retention ability significantly increases, while also improving the tenderness of meat；
2, in the method for the present invention using compound water retaining agent processing bullfrog, the slaughter process of bullfrog is soaked after removing frog head
Remove internal organ after bubble again, in this way processing can abundant bloodletting, make the good color of the presentation of finished product；In addition keep compound water retaining agent molten
The temperature of liquid is 4 DEG C or so, and such cryogenic conditions help to inhibit the growth and breeding of microorganism, preferably keeps bullfrog meat
Quality.
Detailed description of the invention
Fig. 1 is the action principle schematic diagram of compound water retaining agent of the present invention；
Fig. 2 is the cooking loss measurement result schematic diagram of different group bullfrogs in embodiment 1；
Fig. 3 is the elasticity measurement result schematic diagram of different group bullfrogs in embodiment 1；
Fig. 4 is the chewiness measurement result schematic diagram of different group bullfrogs in embodiment 1；
Fig. 5 is the cooking loss measurement result schematic diagram of different group bullfrogs in embodiment 2；
Fig. 6 is the elasticity measurement result schematic diagram of different group bullfrogs in embodiment 2；
Fig. 7 is the chewiness measurement result schematic diagram of different group bullfrogs in embodiment 2；
Fig. 8 is the cooking loss measurement result schematic diagram of different group bullfrogs in embodiment 3；
Fig. 9 is the elasticity measurement result schematic diagram of different group bullfrogs in embodiment 3；
Figure 10 is the chewiness measurement result schematic diagram of different group bullfrogs in embodiment 3；
Figure 11 is the cooking loss measurement result schematic diagram of different group bullfrogs in embodiment 4；
Figure 12 is the elasticity measurement result schematic diagram of different group bullfrogs in embodiment 4；
Figure 13 is the chewiness measurement result schematic diagram of different group bullfrogs in embodiment 4；
1-4 in Fig. 2-Figure 13 is respectively indicated:
1 indicates the bullfrog without any processing, i.e. blank group, and 2 and 3 indicate the bullfrog of two kinds of brands available on the market, 4 tables
Show the bullfrog of compound water retaining agent processing.
Specific embodiment
The present invention is further explained in the light of specific embodiments, but the present invention is not limited to following embodiments.
It is conventional method unless otherwise specified in following embodiments.
Embodiment 1
A kind of compound water retaining agent for improving bullfrog quality is present embodiments provided, raw material includes polyphosphate and sodium bicarbonate,
The weight fraction ratio of the raw material are as follows:
Sodium pyrophosphate 0.3
Sodium tripolyphosphate 0.3
Calgon 0.1
Sodium bicarbonate 1.
Each raw material is weighed according to aforementioned proportion, water conservation buffer is formulated as, makes the sodium pyrophosphate, sodium tripolyphosphate, six
The mass percent of sodium metaphosphate and sodium bicarbonate is respectively 0.3%, 0.3%, 0.1% and 1%.
Bullfrog, specific steps are handled using the compound water retaining agent are as follows:
(1) pre-treatment of bullfrog: by bullfrog slaughter, 8min is impregnated in water purification after removing frog head and front and back toe, in rear removal
It is dirty, peeling, cleaning, the bullfrog after being cleaned；
(2) compound water retaining agent is handled: by the bullfrog after step (1) pre-treatment is cleaned, being soaked in 4 DEG C of above-mentioned guarantor
In water buffer, tumbling 2h；
(3) bullfrog freezes and stores: will through step (2) compound water retaining agent, treated that bullfrog is placed in liquid nitrogen, quick-frozen 5min,
Freezing is placed on -20 DEG C to get freezing bullfrog is arrived.
The freezing bullfrog that will be obtained carries out the detection of cooking loss, elasticity and chewiness respectively, and concrete outcome is as follows:
As shown in Fig. 2, the cooking loss minimum obtained using the bullfrog that this composite water conservation agent prescription is handled, substantially less than blank group
With commercially available two groups.
As shown in figure 3, it is best using the elasticity that the bullfrog that this composite water conservation agent prescription is handled obtains, significantly due to blank group
With commercially available two groups.
As shown in figure 4, it is optimal using the chewiness that the bullfrog that this composite water conservation agent prescription is handled obtains, it is significantly better than blank
It organizes and commercially available two groups.
Embodiment 2
A kind of compound water retaining agent for improving bullfrog quality is present embodiments provided, raw material includes polyphosphate and sodium bicarbonate,
The weight fraction ratio of the raw material are as follows:
Sodium pyrophosphate 0.2
Sodium tripolyphosphate 0.3
Calgon 0.1
Sodium bicarbonate 2.
Each raw material is weighed according to aforementioned proportion, water conservation buffer is formulated as, makes the sodium pyrophosphate, sodium tripolyphosphate, six
The mass percent of sodium metaphosphate and sodium bicarbonate is respectively 0.2%, 0.3%, 0.1% and 2%.
Bullfrog, specific steps are handled using the compound water retaining agent are as follows:
(1) pre-treatment of bullfrog: by bullfrog slaughter, 5min is impregnated in water purification after removing frog head and front and back toe, in rear removal
It is dirty, peeling, cleaning, the bullfrog after being cleaned；
(2) compound water retaining agent is handled: by the bullfrog after step (1) pre-treatment is cleaned, being soaked in 4 DEG C of above-mentioned guarantor
In water buffer, tumbling 3h；
(3) bullfrog freezes and stores: will through step (2) compound water retaining agent, treated that bullfrog is placed in liquid nitrogen, it is quick-frozen
10min, freezing are placed on -20 DEG C to get freezing bullfrog is arrived.
The freezing bullfrog that will be obtained carries out the detection of cooking loss, elasticity and chewiness respectively, and concrete outcome is as follows:
As shown in figure 5, the cooking loss minimum obtained using the bullfrog that this composite water conservation agent prescription is handled, substantially less than blank group
With commercially available two groups.
As shown in fig. 6, it is best using the elasticity that the bullfrog that this composite water conservation agent prescription is handled obtains, significantly due to blank group
With commercially available two groups.
As shown in fig. 7, it is optimal using the chewiness that the bullfrog that this composite water conservation agent prescription is handled obtains, it is significantly better than blank
It organizes and commercially available two groups.
Embodiment 3
A kind of compound water retaining agent for improving bullfrog quality is present embodiments provided, raw material includes polyphosphate and sodium bicarbonate,
The weight fraction ratio of the raw material are as follows:
Sodium pyrophosphate 0.3
Sodium tripolyphosphate 0.4
Sodium bicarbonate 1.
Each raw material is weighed according to aforementioned proportion, water conservation buffer is formulated as, makes the sodium pyrophosphate, sodium tripolyphosphate and carbon
The mass percent of sour hydrogen sodium is respectively 0.3%, 0.4% and 1%.
Bullfrog, specific steps are handled using the compound water retaining agent are as follows:
(1) pre-treatment of bullfrog: by bullfrog slaughter, 8min is impregnated in water purification after removing frog head and front and back toe, in rear removal
It is dirty, peeling, cleaning, the bullfrog after being cleaned；
(2) compound water retaining agent is handled: by the bullfrog after step (1) pre-treatment is cleaned, being soaked in 4 DEG C of above-mentioned guarantor
In water buffer, tumbling 2h；
(3) bullfrog freezes and stores: will through step (2) compound water retaining agent, treated that bullfrog is placed in liquid nitrogen, quick-frozen 5min,
Freezing is placed on -20 DEG C to get freezing bullfrog is arrived.
The freezing bullfrog that will be obtained carries out the detection of cooking loss, elasticity and chewiness respectively, and concrete outcome is as follows:
As shown in figure 8, the cooking loss minimum obtained using the bullfrog that this composite water conservation agent prescription is handled, substantially less than blank group
With commercially available two groups.
As shown in figure 9, it is best using the elasticity that the bullfrog that this composite water conservation agent prescription is handled obtains, significantly due to blank group
With commercially available two groups.
As shown in Figure 10, the chewiness obtained using the bullfrog that this composite water conservation agent prescription is handled is optimal, is significantly better than sky
White group and two groups commercially available.
Embodiment 4
A kind of compound water retaining agent for improving bullfrog quality is present embodiments provided, raw material includes polyphosphate and sodium bicarbonate,
The weight fraction ratio of the raw material are as follows:
Sodium tripolyphosphate 0.4
Calgon 0.3
Sodium bicarbonate 2.
Weigh each raw material according to aforementioned proportion, be formulated as water conservation buffer, make the sodium tripolyphosphate, calgon and
The mass percent of sodium bicarbonate is respectively 0.4%, 0.3% and 2%.
Bullfrog, specific steps are handled using the compound water retaining agent are as follows:
(1) pre-treatment of bullfrog: by bullfrog slaughter, 8min is impregnated in water purification after removing frog head and front and back toe, in rear removal
It is dirty, peeling, cleaning, the bullfrog after being cleaned；
(2) compound water retaining agent is handled: by the bullfrog after step (1) pre-treatment is cleaned, being soaked in 4 DEG C of above-mentioned guarantor
In water buffer, tumbling 2h；
(3) bullfrog freezes and stores: will through step (2) compound water retaining agent, treated that bullfrog is placed in liquid nitrogen, quick-frozen 5min,
Freezing is placed on -20 DEG C to get freezing bullfrog is arrived.
The freezing bullfrog that will be obtained carries out the detection of cooking loss, elasticity and chewiness respectively, and concrete outcome is as follows:
As shown in figure 11, the cooking loss obtained using the bullfrog that this composite water conservation agent prescription is handled is minimum, substantially less than blank
It organizes and commercially available two groups.
As shown in figure 12, the elasticity obtained using the bullfrog that this composite water conservation agent prescription is handled is best, significantly due to blank
It organizes and commercially available two groups.
As shown in figure 13, the chewiness obtained using the bullfrog that this composite water conservation agent prescription is handled is optimal, is significantly better than sky
White group and two groups commercially available.
Claims (8)
1. a kind of compound water retaining agent for improving bullfrog quality, which is characterized in that the raw material of the compound water retaining agent includes poly phosphorus
Hydrochlorate and sodium bicarbonate, the weight fraction ratio of the raw material are as follows:
Polyphosphate 0.1 ~ 1.5
Sodium bicarbonate 0.1 ~ 3.
2. the compound water retaining agent according to claim 1 for improving bullfrog quality, which is characterized in that the polyphosphate packet
Include one or more of sodium pyrophosphate, sodium tripolyphosphate and calgon.
3. the compound water retaining agent according to claim 1 or 2 for improving bullfrog quality, which is characterized in that the composite water conservation
The weight fraction ratio of each raw material in agent are as follows:
Sodium pyrophosphate 0.1 ~ 0.5
Sodium tripolyphosphate 0.1 ~ 0.5
Calgon 0.1 ~ 0.5
Sodium bicarbonate 0.1 ~ 3.
4. the compound water retaining agent according to claim 3 for improving bullfrog quality, which is characterized in that in the compound water retaining agent
The weight fraction ratio of each raw material are as follows:
Sodium pyrophosphate 0.2
Sodium tripolyphosphate 0.3
Calgon 0.1
Sodium bicarbonate 2.
5. application of the described in any item compound water retaining agents of claim 1-4 in the processing of bullfrog meat.
6. a kind of method using the compound water retaining agent processing bullfrog as described in claim any one of 1-4, which is characterized in that described
Method the following steps are included:
(1) pre-treatment of bullfrog: by bullfrog slaughter, impregnating 5-10min after removing frog head and front and back toe in water purification, rear to remove
Internal organ, peeling, cleaning, the bullfrog after being cleaned；
(2) compound water retaining agent is handled: by the bullfrog after step (1) pre-treatment is cleaned, being soaked in water conservation buffer
In, tumbling 2-5h；
The water conservation buffer is dissolved by compound water retaining agent according to any one of claims 1-4 to be made；
(3) bullfrog freezes and stores: will through step (2) compound water retaining agent, treated that bullfrog is placed in liquid nitrogen, quick-frozen 5-
15min, freezing are placed on -20 DEG C to get freezing bullfrog is arrived.
7. according to the method described in claim 6, it is characterized in that, the mass percent of each raw material is divided in the water conservation buffer
Not are as follows:
Sodium pyrophosphate 0.1 ~ 0.5%
Sodium tripolyphosphate 0.1 ~ 0.5%
Calgon 0.1 ~ 0.5%
Sodium bicarbonate 0.1 ~ 3%.
8. according to the method described in claim 6, it is characterized in that, the temperature of step (2) the compound water retaining agent processing is 2 DEG C
~10℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910048202.6A CN109588645A (en) | 2019-01-18 | 2019-01-18 | A kind of compound water retaining agent and its application method improving bullfrog quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910048202.6A CN109588645A (en) | 2019-01-18 | 2019-01-18 | A kind of compound water retaining agent and its application method improving bullfrog quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109588645A true CN109588645A (en) | 2019-04-09 |
Family
ID=65966242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910048202.6A Pending CN109588645A (en) | 2019-01-18 | 2019-01-18 | A kind of compound water retaining agent and its application method improving bullfrog quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109588645A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084337A (en) * | 2019-12-18 | 2020-05-01 | 江苏省农业科学院 | Method for improving water-retaining property and quality of meat product |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
| CN114176196A (en) * | 2021-11-10 | 2022-03-15 | 湖北省兴发磷化工研究院有限公司 | Frozen bullfrog quality improving method |
| CN114304543A (en) * | 2021-12-16 | 2022-04-12 | 湖北省兴发磷化工研究院有限公司 | Crab leg meat processing method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150876A (en) * | 2010-12-24 | 2011-08-17 | 贵州大学 | Quality modifier for composite phosphate food |
| CN103564520A (en) * | 2013-11-21 | 2014-02-12 | 北京美添前景科技有限公司 | Efficient water-holding color retention agent for meat products, and preparing and using methods thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN106666674A (en) * | 2016-12-06 | 2017-05-17 | 海霸王（汕头）食品有限公司 | Composite phosphate used for quick-frozen fish products and preparation thereof |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
| CN106912554A (en) * | 2017-03-03 | 2017-07-04 | 福清朝辉水产食品有限公司 | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp |
| CN108419821A (en) * | 2018-02-26 | 2018-08-21 | 蜀海（北京）供应链管理有限责任公司 | Quick-frozen marinated bullfrog and preparation method thereof |
-
2019
- 2019-01-18 CN CN201910048202.6A patent/CN109588645A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150876A (en) * | 2010-12-24 | 2011-08-17 | 贵州大学 | Quality modifier for composite phosphate food |
| CN103564520A (en) * | 2013-11-21 | 2014-02-12 | 北京美添前景科技有限公司 | Efficient water-holding color retention agent for meat products, and preparing and using methods thereof |
| CN103976324A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Rattan pepper-flavor quick-frozen chicken breast seasoning formula and using method thereof |
| CN106666674A (en) * | 2016-12-06 | 2017-05-17 | 海霸王（汕头）食品有限公司 | Composite phosphate used for quick-frozen fish products and preparation thereof |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
| CN106912554A (en) * | 2017-03-03 | 2017-07-04 | 福清朝辉水产食品有限公司 | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp |
| CN108419821A (en) * | 2018-02-26 | 2018-08-21 | 蜀海（北京）供应链管理有限责任公司 | Quick-frozen marinated bullfrog and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084337A (en) * | 2019-12-18 | 2020-05-01 | 江苏省农业科学院 | Method for improving water-retaining property and quality of meat product |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
| CN114176196A (en) * | 2021-11-10 | 2022-03-15 | 湖北省兴发磷化工研究院有限公司 | Frozen bullfrog quality improving method |
| CN114304543A (en) * | 2021-12-16 | 2022-04-12 | 湖北省兴发磷化工研究院有限公司 | Crab leg meat processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109588645A (en) | A kind of compound water retaining agent and its application method improving bullfrog quality | |
| CN1935029A (en) | Frozen tilapia mossambica slice and its processing method | |
| CN102960781B (en) | Cooked sliced croaker and processing method thereof | |
| CN108813413A (en) | A kind of preparation process improving beefsteak | |
| CN111418638A (en) | Iced fresh chicken slaughtering and processing device and slaughtering and processing method thereof | |
| CN105941595A (en) | Anti-freezing and water-retaining agent for frozen aquatic products, and preparation method and application thereof | |
| CN114176199B (en) | Processing method for improving and conditioning meat quality of open-backed grass carp | |
| CN102038198A (en) | Method for processing emulsified pigskin | |
| CN104957239A (en) | Fresh-freezing process of South America white shrimps | |
| CN106387715A (en) | Making method of raw material fish for barbecue | |
| JP6043860B1 (en) | Processing method of frozen sea cucumber | |
| CN101069567B (en) | Method for preparing erythroculter ilishaeformis | |
| CN104255900A (en) | Method for preventing shell crack during freezing process of portunid | |
| CN104757093A (en) | Quick-freezing method for improving taste and quality of abalone | |
| CN104982501B (en) | A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation | |
| CN106538666A (en) | A kind of Carnis Haliotidiss processing technique | |
| CN101015359A (en) | Enzyme tenderizing and bloating air-dry mature technique for washed out egg-chicken | |
| CN105495408A (en) | Processing method of frozen prepared cultured large yellow croaker | |
| KR0169465B1 (en) | Method for preparing squid jelly | |
| CN107495198A (en) | A kind of processing method for the water conservation sleeve-fish product that do not shell | |
| CN104041861A (en) | Abalone ham sausage and processing method thereof | |
| CN112772902A (en) | Small cuttlefish quality improver and frozen small cuttlefish quality improving method | |
| CN113558095A (en) | Processing method of frozen tilapia fillets | |
| CN109221986A (en) | A kind of instant squid piece production technology | |
| JPS5953803B2 (en) | Method for preventing blackening of squid in boiled canned squid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190409 |
|
| RJ01 | Rejection of invention patent application after publication |