CN111436591A - Phosphorus-free tenderizer suitable for euphausia superba and application thereof - Google Patents
Phosphorus-free tenderizer suitable for euphausia superba and application thereof Download PDFInfo
- Publication number
- CN111436591A CN111436591A CN202010361446.2A CN202010361446A CN111436591A CN 111436591 A CN111436591 A CN 111436591A CN 202010361446 A CN202010361446 A CN 202010361446A CN 111436591 A CN111436591 A CN 111436591A
- Authority
- CN
- China
- Prior art keywords
- phosphorus
- free
- antarctic krill
- tenderizer
- mass ratio
- 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
- 241000239370 Euphausia superba Species 0.000 title abstract description 19
- 241000239366 Euphausiacea Species 0.000 claims abstract description 118
- 238000002791 soaking Methods 0.000 claims abstract description 52
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 31
- 150000001413 amino acids Chemical class 0.000 claims abstract description 30
- 230000000694 effects Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims abstract description 20
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims abstract description 20
- 239000004475 Arginine Substances 0.000 claims abstract description 19
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004472 Lysine Substances 0.000 claims abstract description 19
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 19
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims abstract description 19
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims description 47
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 36
- 238000010411 cooking Methods 0.000 abstract description 27
- 238000000034 method Methods 0.000 abstract description 24
- 239000002994 raw material Substances 0.000 abstract description 18
- 239000011780 sodium chloride Substances 0.000 abstract description 18
- 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 abstract description 14
- 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 abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 13
- 229920001661 Chitosan Polymers 0.000 abstract description 13
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 13
- 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 abstract description 13
- 235000010413 sodium alginate Nutrition 0.000 abstract description 13
- 239000000661 sodium alginate Substances 0.000 abstract description 13
- 229940005550 sodium alginate Drugs 0.000 abstract description 13
- 235000019710 soybean protein Nutrition 0.000 abstract description 13
- 238000012545 processing Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 abstract description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 3
- 239000010452 phosphate Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 29
- 239000011574 phosphorus Substances 0.000 description 29
- 229910052698 phosphorus Inorganic materials 0.000 description 29
- 230000000052 comparative effect Effects 0.000 description 16
- 239000004902 Softening Agent Substances 0.000 description 14
- 238000013329 compounding Methods 0.000 description 7
- 108010091431 meat tenderizer Proteins 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 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 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 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 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a phosphorus-free tendering agent suitable for euphausia superba, which comprises the following raw materials in percentage by mass: 15-35% of trehalose, 0-10% of sodium alginate, 10-40% of soybean protein isolate, 10-45% of basic amino acid, 5-35% of sodium chloride, 4-10% of chitosan and 3-10% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g. The phosphorus-free tendering agent suitable for the Antarctic krill does not contain phosphate, is high in safety and rapid and simple to use, can be used for soaking the Antarctic krill after being dissolved in water, can remarkably improve the tenderness of the cooked Antarctic krill, particularly reduces the loss of juice in the traditional processing and cooking process of the Antarctic krill, improves the hardening phenomenon of the traditional processing and cooking process of the Antarctic krill, and improves the edible taste and the nutritional quality.
Description
Technical Field
The invention relates to the field of aquatic product processing, in particular to a phosphorus-free tendering agent suitable for euphausia superba and application thereof
Background
Antarctic krill is a single organism that lives on the earth in Antarctic, is known to be the most abundant resource, is nutritious, and is called the largest animal protein pool on earth. According to statistics, the biological resource amount of the antarctic krill is about 3.79 million tons, and meanwhile, about 3.42 to 5.36 million tons of shrimps can be bred every year. The fishing of the antarctic krill is started in the 60 th 20 th century abroad, and the fishing of the antarctic krill is firstly carried out in 2009 in China. In the early stage of fishing and development, Antarctic krill is mostly used in aquaculture industry or as high-grade bait, and with the approval of nutritional value and the development of technology of Antarctic krill, Antarctic krill is gradually developed into various high value-added products for human eating or use, but the number of target consumer groups of the high value-added products is limited, and at present, the annual total fishing amount of the world to krill is still far lower than the limit of 62 ten thousand tons of the administrative fishery industry. Therefore, the development of the common cooked products becomes an important breakthrough for promoting the consumption of the current antarctic krill industry.
For Antarctic krill, because the composition ratio of each protein is different from that of common water products, some problems exist in the product cooking process, such as hardening phenomenon after traditional processing cooking and serious tenderness reduction. Meanwhile, the processing time and temperature also affect the taste and quality of cooked euphausia superba due to the autolytic enzyme property of euphausia superba. Phosphorus-containing modifying agents such as sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are mostly used at home and abroad as quality improvement of aquatic products, and composite phosphorus-free modifying agents such as sodium bicarbonate, sodium alginate and sodium citrate are also used for quality improvement. In the former, the addition amount of phosphate needs to be strictly controlled, and the additive effect generated by eating various aquatic products for a long time can also cause that the excessive intake of phosphorus affects the balance of calcium and phosphorus of a human body and is harmful to health; the latter requires a long processing time due to a poor quality improvement effect, and requires a large time and cost in the industrial production process. Therefore, the development of a targeted phosphorus-free tendering agent suitable for the antarctic krill is of great significance.
Disclosure of Invention
The invention aims to solve the problems of reduced tenderness, hardening and the like of the existing antarctic krill in frozen transportation and traditional processing and cooking, and provides the phosphorus-free tenderizer which has safe components, simple use method and short processing time, can obviously improve the tenderness of the antarctic krill, and improves the color, the taste and the texture of the antarctic krill.
The invention also discloses a phosphorus-free tendering agent suitable for euphausia superba and application thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a phosphorus-free tendering agent suitable for Antarctic krill comprises the following components in percentage by mass:
wherein: the basic amino acid is formed by mixing arginine, lysine and histidine according to the mass ratio of 3:1: 1; the enzyme activity of the glutamine transaminase is 5 ten thousand U/g.
In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill consists of the following components in percentage by mass:
the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill consists of the following components in percentage by mass:
the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
The phosphorus-free tenderizer for the antarctic krill is used for soaking the antarctic krill meat, so that the cooking loss of the antarctic krill is reduced, and the tenderness is improved; the specific application method comprises the following steps: soaking Antarctic krill meat in a phosphorus-free tenderizer solution with the mass of 0.5-5 times that of the Antarctic krill meat, and soaking for 0.5-2 hours at 4 ℃; the non-phosphorus tenderizer solution is as follows: the phosphorus-free tendering agent suitable for the antarctic krill is dissolved in water to prepare the product; wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to water is 1: 9.
Preferably, the application of the phosphorus-free tenderizer suitable for the antarctic krill is as follows: the mass ratio of the Antarctic phosphorus shrimp meat to the phosphorus-free tenderizer solution is 1: 2.
In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill is applied by uniformly mixing the phosphorus-free tendering agent and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tendering agent solution; soaking Antarctic krill meat in the phosphorus-free tenderizer solution for 1h at 4 ℃; and soaking the antarctic krill and the phosphorus-free tenderizer solution according to the mass ratio of 1: 2.
The invention has the beneficial effects that:
(1) after the euphausia superba is pretreated, the tenderness of cooked products can be effectively improved, the taste of the products is improved, the flavor is improved, and the phenomena of hard meat and hardened meat of the cooked products of the euphausia superba are improved; reduce the product loss rate and provide the product yield.
(2) The phosphorus-free tendering agent suitable for the euphausia superba is safe and phosphorus-free in components, can avoid the health problem caused by adding phosphate, and ensures the health of consumers.
(3) Compared with the treatment time of 3-5 h of a common quality improver on the market, the phosphorus-free tenderizer for the antarctic krill has the advantages that the pretreatment time is shortened to 0.5-2 h, the treatment steps are few, the time cost is saved, the production efficiency is improved, and the influence of the quality of the prawn meat caused by the autolysis problem of the antarctic krill can be effectively reduced.
Detailed Description
The following examples further illustrate the embodiments of the present invention in detail.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Trehalose used in the following examples was manufactured by Nanjing Jingrun Biotech Co., Ltd, CAS number 99-20-7; sodium alginate, the manufacturer is Nanjing Jingrun Biotech Co., Ltd, CAS number 9005-38-3; the soybean protein isolate is produced by Hangzhou Zhongxiao food ingredient company with CAS number of 9010-10-0; chitosan, manufactured by Shandong land sea blue Saint Biotechnology Co., Ltd, CAS number 9012-76-4; the glutamine transaminase is produced by Henan Lin Van biotech Co., Ltd, the CAS number is 80146-85-6, and the enzyme activity is 5 wu/g; arginine, manufactured by Henan Tang ancient food ingredient Co Ltd, with CAS number of 74-79-3; lysine, the manufacturer is Henan Tang ancient food ingredient Co Ltd, CAS number is 56-87-1; histidine was manufactured by Henan Tang food ingredient Co., Ltd, CAS number 71-00-1.
Example 1
A phosphorus-free tenderizer suitable for Antarctic krill is composed of the following raw materials in percentage by mass: 15% of trehalose, 6% of sodium alginate, 25% of soybean protein isolate, 10% of basic amino acid, 35% of sodium chloride, 6% of chitosan and 3% of glutamine transaminase; wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g;
an application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 2
A phosphorus-free tenderizer suitable for Antarctic krill comprises the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) and soaking Antarctic krill meat in the phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 3
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:5, and soaking for 1h at 4 ℃.
Example 4
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g;
an application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) and soaking Antarctic krill meat in the phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 2 hours at 4 ℃.
Example 5
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 0.5h at 4 ℃.
Example 6
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 25% of trehalose, 3% of sodium alginate, 30% of soybean protein isolate, 25% of basic amino acid, 10% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:0.5, and soaking for 1h at 4 ℃.
Example 7
A phosphorus-free tenderizer suitable for Antarctic krill comprises the following raw materials in percentage by mass: 20% of trehalose, 3% of sodium alginate, 10% of soybean protein isolate, 40% of basic amino acid, 20% of sodium chloride, 4% of chitosan and 3% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) and soaking Antarctic krill meat in the phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 8
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 15% of trehalose, 10% of sodium alginate, 10% of soybean protein isolate, 45% of basic amino acid, 7% of sodium chloride, 8% of chitosan and 5% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 9
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 35% of trehalose, 20% of soybean protein isolate, 20% of basic amino acid, 5% of sodium chloride, 10% of chitosan and 10% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Example 10
The phosphorus-free tendering agent suitable for the euphausia superba is prepared by compounding the following raw materials in percentage by mass: 15% of trehalose, 8% of sodium alginate, 40% of soybean protein isolate, 10% of basic amino acid, 10% of sodium chloride, 10% of chitosan and 7% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the phosphorus-free tenderizer suitable for the antarctic krill and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:1, and soaking for 1h at 4 ℃.
Comparative example 1
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 100% of sodium chloride.
An application method of a non-phosphorus tenderizer with tenderizing effect comprises the following concrete implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 2:98, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 2
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 76.9 percent of trehalose and 23.1 percent of sodium chloride.
An application method of a non-phosphorus tenderizer with tenderizing effect comprises the following concrete implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 6.5:93.5, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 3
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 34.7 percent of sodium alginate and 65.3 percent of sodium chloride.
An application method of a non-phosphorus tenderizer with tenderizing effect comprises the following concrete implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 2.3:97.7, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 4
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 66.7 percent of basic amino acid and 33.3 percent of sodium chloride; wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1: 1.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 4.5:95.5, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 5
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 72.7 percent of soybean protein isolate and 27.3 percent of sodium chloride.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 5.5:94.5, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 6
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 25% of chitosan and 75% of sodium chloride.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 2:98, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 7
A non-phosphorus tenderizer with tenderization effect is prepared from the following raw materials in percentage by mass: 16.7% of glutamine transaminase and 83.3% of sodium chloride, wherein the enzyme activity of the glutamine transaminase is 5 wu/g.
An application method of a phosphorus-free softening agent for antarctic krill comprises the following specific implementation steps:
(1) uniformly mixing the non-phosphorus tenderizer and water according to the mass ratio of 1.8:98.2, and fully dissolving to prepare a non-phosphorus tenderizer solution;
(2) soaking Antarctic krill meat in a phosphorus-free tenderizer solution, wherein the mass ratio of the Antarctic krill meat to the phosphorus-free tenderizer solution is 1:2, and soaking for 1h at 4 ℃.
Comparative example 8
A commercially available meat tenderizer is available in the brand name of NH 01.
The application method of the commercially available meat tenderizer comprises the following specific implementation steps:
(1) uniformly mixing the commercially available meat tenderizer and water according to the mass ratio of 10:90, and fully dissolving to prepare a meat tenderizer solution;
(2) soaking Antarctic krill in a meat tenderizer solution, wherein the mass ratio of the Antarctic krill to the meat tenderizer solution is 1:1, and soaking for 15min at 4 ℃.
The Antarctic krill soaked and drained in all the examples and comparative examples of the present invention were used as a sample, and the sample was placed in a 1000W boiling steamer for 10min, and the loss rate and the tenderness of the cooking were measured.
Control group
The specific implementation steps are as follows: soaking Antarctic krill in a solution at a material-to-liquid ratio of 1:2 at 4 ℃ for 1h, and draining water after soaking; the solution is purified water without any added tenderizer. After soaking and draining, placing in a boiling steamer of 1000W for boiling for 10min, and measuring the loss rate and the tenderness of the steaming.
Index measurement:
(1) cooking loss rate: that is, the mass of each sample was changed before and after soaking and draining.
The cooking loss rate (mass before cooking-mass after cooking)/mass before cooking × 100%
(2) Tenderness: i.e. the tenderness value of the sample before and after soaking and draining. The tenderness value is expressed by shearing force, the smaller the value is, the smaller the hardness is, and the more tender the meat quality is; the smaller the rate of change in tenderness, the less the influence of heat processing on tenderness after cooking.
The rate of change in tenderness (shear after cooking-shear before cooking)/shear before cooking × 100%
As can be seen from table 1, after each sample is cooked, the cooking loss rate of each example of the present invention is below 30%, and from the viewpoint of reducing the cooking loss rate, the tenderness change rate and the cost of industrial production, the most preferred example is example 2, and the cooking loss rate is only 26.3%; the cooking loss rate of comparative example 1 was about 33%, the cooking loss rate of comparative example 2 was about 32%, the cooking loss rate of comparative example 3 was 36.3%, the cooking loss rate of comparative example 4 was 34.4%, and the cooking loss rate of the control group was about 46%. After soaking, as can be seen from the shear values in table 1, the shear of the samples of the examples before cooking was significantly lower than that of the samples of the comparative examples and the control; the shear force value change rate of each example of the invention after cooking was significantly less than the control and comparative examples, indicating that the euphausia superba tenderness loss of the examples of the invention was less after cooking compared to the comparative examples and the control.
Therefore, the phosphorus-free tendering agent can obviously reduce the loss rate of the euphausia superba in the cooking process, so that the product yield in the industrial production process is effectively improved; meanwhile, the reduction of the tenderness of the cooked antarctic krill is obviously inhibited, so that the phenomenon that the meat of the antarctic krill is too hard and hardened due to the serious tenderness reduction in production is improved, and the edible mouthfeel of the product is improved.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
TABLE 1 cooking loss rate, tenderness and tenderness change rate of Antarctic krill
Claims (6)
1. The phosphorus-free tendering agent suitable for the antarctic krill is characterized by comprising the following components in percentage by mass:
wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1: 1; the enzyme activity of the glutamine transaminase is 5 ten thousand U/g.
2. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, characterized by consisting of the following components in mass percent:
the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
3. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, characterized by consisting of the following components in mass percent:
the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.
4. The use of the phosphorus-free tenderizer for antarctic krill as claimed in any one of claims 1 to 3, wherein the phosphorus-free tenderizer for antarctic krill is used for soaking antarctic krill, comprising the steps of:
dissolving the phosphorus-free tendering agent suitable for the Antarctic krill in water to prepare a phosphorus-free tendering agent solution; soaking Antarctic krill meat in the phosphorus-free tenderizer solution for 0.5-2 h at 4 ℃; wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to water is 1: 9.
5. The application of the phosphorus-free tenderizer for antarctic krill as claimed in claim 4, wherein the mass ratio of the antarctic krill meat to the phosphorus-free tenderizer solution is 1 (0.5-5).
6. The use of the phosphorus-free tenderizer for antarctic krill according to claim 4, comprising the steps of: dissolving the phosphorus-free tenderizer suitable for the antarctic krill into water to prepare a phosphorus-free tenderizer solution, wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to the water is 1: 9; soaking Antarctic krill meat in 2 times of phosphorus-free tenderizer solution, and soaking at 4 deg.C for 1 h.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010361446.2A CN111436591B (en) | 2020-04-30 | 2020-04-30 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
AU2021102265A AU2021102265A4 (en) | 2020-04-30 | 2021-04-29 | Phosphorus-free tenderizer and use thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010361446.2A CN111436591B (en) | 2020-04-30 | 2020-04-30 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN111436591A true CN111436591A (en) | 2020-07-24 |
CN111436591B CN111436591B (en) | 2022-06-24 |
Family
ID=71656362
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010361446.2A Active CN111436591B (en) | 2020-04-30 | 2020-04-30 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN111436591B (en) |
AU (1) | AU2021102265A4 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112806550A (en) * | 2021-02-04 | 2021-05-18 | 重庆德庄农产品开发有限公司 | Preparation method of fresh pepper seasoning |
CN113854347A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
CN113854512A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Method for improving gel strength of minced shrimp |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1089084A (en) * | 1965-04-12 | 1967-11-01 | Ajinomoto Kk | A method of treating meat |
CN102188010A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Non-phosphate meat tenderizer, preparation thereof and application thereof |
CN105029515A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Processing method of euphausia superba low in fluorine |
CN105028602A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Film preservative, preparation method thereof, and application thereof in preservation of euphausia superba |
CN106689336A (en) * | 2017-01-09 | 2017-05-24 | 福州大学 | Novel phosphate-free water retaining agent for shrimp meat and usage method thereof |
CN107302923A (en) * | 2016-04-19 | 2017-10-31 | 玖鲜国际贸易(上海)有限公司 | A kind of aquatic product fresh keeping agent |
-
2020
- 2020-04-30 CN CN202010361446.2A patent/CN111436591B/en active Active
-
2021
- 2021-04-29 AU AU2021102265A patent/AU2021102265A4/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1089084A (en) * | 1965-04-12 | 1967-11-01 | Ajinomoto Kk | A method of treating meat |
CN102188010A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Non-phosphate meat tenderizer, preparation thereof and application thereof |
CN105029515A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Processing method of euphausia superba low in fluorine |
CN105028602A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Film preservative, preparation method thereof, and application thereof in preservation of euphausia superba |
CN107302923A (en) * | 2016-04-19 | 2017-10-31 | 玖鲜国际贸易(上海)有限公司 | A kind of aquatic product fresh keeping agent |
CN106689336A (en) * | 2017-01-09 | 2017-05-24 | 福州大学 | Novel phosphate-free water retaining agent for shrimp meat and usage method thereof |
Non-Patent Citations (1)
Title |
---|
杨阳: "南美白对虾保鲜工艺的优化", 《中国优秀博硕士学位论文全文数据库(硕士) 工程科技Ⅰ辑》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112806550A (en) * | 2021-02-04 | 2021-05-18 | 重庆德庄农产品开发有限公司 | Preparation method of fresh pepper seasoning |
CN113854347A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
CN113854512A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Method for improving gel strength of minced shrimp |
CN113854512B (en) * | 2021-10-09 | 2023-07-07 | 大连工业大学 | Method for improving gel strength of minced shrimp |
CN113854347B (en) * | 2021-10-09 | 2023-11-24 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
Also Published As
Publication number | Publication date |
---|---|
AU2021102265A4 (en) | 2021-06-17 |
CN111436591B (en) | 2022-06-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111436591B (en) | Phosphorus-free tenderizer suitable for euphausia superba and application thereof | |
JP4248395B2 (en) | Method for producing fermented seafood | |
RU2660257C2 (en) | Method for preparation of oil-containing whole muscle meat-based products and reconstituted meat-based products | |
CN104336662A (en) | Fish can and processing method thereof | |
KR101432582B1 (en) | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same | |
KR20100123304A (en) | Method for producing salted pollack's roe-internal organ using deep ocean water and the product by the method | |
CN110050967B (en) | Production process of fine-spot round-toe crab meat recombined product | |
CN102551106A (en) | Method for producing low-fat composite fish flesh and goose sausages | |
CN102370111B (en) | Cucumaria japonica tenderizer and its tenderization method | |
CA2771671A1 (en) | Cured chunky meat product, in particular boiled ham | |
CN104286912B (en) | A kind of meat tendering method promoting myofibrillar lysis | |
CN104783232A (en) | Method for preparing fish balls | |
CN103859000A (en) | Natural biological composite preservative antioxidant as well as preparation method and application thereof | |
CN111955674A (en) | Collagen skin jelly and preparation method thereof | |
CN107242279B (en) | Method for protecting yellow throat from brittleness | |
CN102028239B (en) | Preparation method of all-natural beef product tenderizing agent | |
Abustam et al. | The influence of the types of smoke powder and storage duration on sensory quality of Balinese beef and buffalo meatballs | |
CN113349312A (en) | Anti-fogging bait for industrial blue crab culture and preparation method thereof | |
CN109006972B (en) | Marine organism composition for reducing water loss rate of meat and preparation method thereof | |
CN112772902A (en) | Small cuttlefish quality improver and frozen small cuttlefish quality improving method | |
KR20120018580A (en) | Solted blue clab sauce added kelp, and cooking method of that | |
CN111067038A (en) | Meat product tenderizer and preparation method and application thereof | |
CN111616323A (en) | Process method for preparing whole crucian jelly | |
CN111194882A (en) | Making method of five-spice flavor dried fish meat slices | |
Grover et al. | Standardization of chicken gizzard pickle using sodium tripolyphosphate and papain as tenderizer |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant |