CN114794410A - Shrimp meat modifier and method for improving quality of shrimp meat - Google Patents
Shrimp meat modifier and method for improving quality of shrimp meat Download PDFInfo
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- 235000013372 meat Nutrition 0.000 title claims abstract description 71
- 241000238557 Decapoda Species 0.000 title claims abstract description 67
- 239000003607 modifier Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 24
- 241000143060 Americamysis bahia Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 10
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- 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 claims abstract description 10
- 241000238017 Astacoidea Species 0.000 claims description 41
- 238000002791 soaking Methods 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 10
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- 230000001953 sensory effect Effects 0.000 description 7
- 238000010411 cooking Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000011575 calcium Substances 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000003187 abdominal effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 241000238030 Procambarus clarkii Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000001055 chewing effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- -1 compound phosphate Chemical class 0.000 description 1
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- 238000007906 compression Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000009477 glass transition Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000009776 industrial production Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 210000003365 myofibril Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
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- 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
- 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
- A23L29/035—Organic compounds containing oxygen 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
- A23L29/30—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of aquatic product processing, and discloses a shrimp meat modifier and a method for improving the quality of shrimp meat. The modifier consists of 0.2-0.8% of sodium citrate, 0.5-0.7% of sodium bicarbonate and 0.3-0.5% of trehalose. The frozen shelled shrimps are soaked in the modifying agent, so that the delicate flavor and the elastic mouthfeel of the shelled shrimps can be well maintained, and the purposes of reducing water loss of the shelled shrimps and guaranteeing the edible quality of the frozen shelled shrimps are achieved.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a shrimp meat modifier and a method for improving the quality of shrimp meat.
Background
Crayfish, also known as Procambarus clarkii, belongs to the class of freshwater crayfish, and is first presented in north america and later distributed from japan to china. The freshwater crayfish has delicious taste, unique flavor, high protein and moisture content and rich calcium, iron, phosphorus, selenium, vitamins and other components, so the freshwater crayfish is favored by consumers. At present, processed crayfish products in the market mainly comprise four major types, namely quick-frozen products, instant products, processed by-products, seasonings and the like. The frozen shelled shrimps are mostly used as a product for processing the outward export of the crayfish in China, but the frozen crayfish is very easy to have the phenomena of hard or loose shrimp meat texture, no elasticity and the like due to water loss and severe protein loss, so that the original taste and flavor are reduced. Therefore, how to reduce the water loss of the frozen crayfish meat in the cooking process, improve the elasticity of the shrimp meat and maintain good taste is an indispensable process in the processing process of the frozen crayfish meat.
The change in the quality of the aqueous product is generally inhibited by adding quality improving agents, which can be classified into three major groups, namely salts, sugars and proteins. The polyphosphate is used as a quality modifier commonly used in aquatic products, can reduce water loss and keep the tenderness of the aquatic products, but can influence the flavor and the tissue structure of the aquatic products when being used excessively, and can reduce the absorption of calcium by human bodies, thereby further influencing the health of the human bodies. It is also common in industry to add sucrose and sorbitol in 4%: the compound with the proportion of 4 percent is used as a sugar modifier, but the sugar modifier has the defects of high sweetness, high calorie and the like, and has great influence on the taste, flavor and nutritive value of aquatic products. Therefore, the development of the novel modifying agent is of profound significance in the processing of aquatic products in China.
Disclosure of Invention
The invention aims to solve the problems that the flavor, the mouthfeel, the sensory quality and the like of the shrimp meat are influenced by the existing modifiers such as phosphate and the like, and provides the modifier which is environment-friendly and safe and can improve the texture of the frozen crayfish meat.
The technical scheme of the invention is as follows:
the invention provides a shrimp meat modifier which comprises the following components in percentage by mass: 0.2-0.8% of sodium citrate, 0.5-0.7% of sodium bicarbonate, 0.3-0.5% of trehalose, and the balance of water. In the present invention, sodium citrate and sodium bicarbonate are obtained by chelating Ca 2+ 、Mg 2+ The plasma forms a compact three-dimensional network structure, so that the water loss is inhibited, and the water retention capacity is improved; can increase pH value of aquatic product, keep it away from protein isoelectric point, increase myofibril distance under the action of charge repulsion, and lock more water with loose molecular structure, thereby improving quality of shelled shrimpThe texture makes it keep elastic and good taste. The heat of the trehalose is about half of that of the sucrose, and a new continuous phase is formed mainly through glass transition, so that the movement of water molecules in the product is inhibited, the water retention is improved, and the eating quality of the shrimp meat is improved. The modifier for improving the quality of the frozen crayfish meat has the advantages of easily available components, low cost, environmental protection and safety, can better keep the delicate flavor and the elastic taste of the crayfish meat, and achieves the purposes of reducing the water loss of the crayfish meat and ensuring the eating quality of the frozen crayfish meat.
In the present invention, the shrimp meat is preferably frozen shrimp meat.
In the invention, the shrimp can be crayfish.
The invention also provides a preparation method of the shrimp meat modifier, which comprises the steps of weighing the components according to the mass percentage, and mixing and stirring the components uniformly.
The invention also provides a method for improving the quality of the shelled shrimps, which is to soak the frozen shelled shrimps in the shrimp modifier. Fishing out the shelled shrimps after soaking, draining, and controlling water content to further process according to production requirements.
Preferably, the mass volume ratio of the frozen shrimp meat to the shrimp meat modifier is 1: 3-5.
Preferably, the shrimp meat is stirred once every 5-10 min during the soaking period, so that the contact and reaction of the modifying agent and the shrimp meat are promoted, and the effect of the modifying agent in the shrimp meat is enhanced.
Preferably, the soaking time is 20-40min, so that the reaction time of the modifying agent in the shrimp meat is promoted, and the quality improvement of the shrimp meat is enhanced.
Preferably, the soaking temperature is 0-6 ℃. In one embodiment, the frozen crayfish meat is soaked in a refrigerator at a temperature of 0-6 ℃.
The invention has the beneficial effects that:
(1) the modifier has the advantages of easily obtained components, low cost and no toxic or side effect, can avoid the defect of using compound phosphate, can better keep the delicate flavor and the elastic taste of the shelled shrimps, and achieves the purposes of reducing the water loss of the shelled shrimps and ensuring the edible quality of the frozen shelled shrimps.
(2) The preparation method has the advantages of simple process steps, less equipment investment and strong operability, and is suitable for industrial production.
Detailed Description
The present invention will be described in detail with reference to examples for better understanding the objects, technical solutions and advantages of the present invention, but they should not be construed as limiting the scope of the present invention.
In the following examples, "%" means weight percent unless otherwise specified.
Example 1
The shrimp meat modifier comprises the following components in percentage by mass: 0.2% of sodium citrate, 0.5% of sodium bicarbonate, 0.4% of trehalose and the balance of water.
The preparation method comprises the following specific steps: the components are weighed according to the mass percentage and then mixed and stirred evenly.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Example 2
The shrimp meat modifier comprises the following components in percentage by mass: 0.5% of sodium citrate, 0.7% of sodium bicarbonate, 0.5% of trehalose and the balance of water.
The preparation method comprises the following specific steps: the components are weighed according to the mass percentage and then mixed and stirred evenly.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Example 3
The shrimp meat modifier comprises the following components in percentage by mass: 0.8% of sodium citrate, 0.6% of sodium bicarbonate, 0.3% of trehalose and the balance of water.
The preparation method comprises the following specific steps: the components are weighed according to the mass percentage and then mixed and stirred evenly.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Comparative example 1
The shrimp meat is unfrozen crayfish meat without any treatment.
Comparative example 2
The modifier consists of 0.5 percent of sodium citrate by mass percent, and the balance of water.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Comparative example 3
The modifier consists of 0.6 percent of sodium bicarbonate by mass percentage and the balance of water.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Comparative example 4
The modifying agent consists of trehalose accounting for 0.4 percent of the mass percentage, and the balance of water.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Comparative example 5
The modifier consists of 0.5 percent of sodium citrate, 0.4 percent of trehalose and the balance of water by mass percent.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Comparative example 6
The modifier consists of 0.2 percent of sodium bicarbonate and 0.4 percent of trehalose by mass percentage, and the balance is water.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Comparative example 7
The modifier consists of 0.2 percent of sodium bicarbonate and 0.5 percent of sodium citrate in percentage by mass, and the balance is water.
Putting the frozen crayfish meat into the modifying agent according to the mass-to-volume ratio of 1:4, soaking for 30min at the temperature of 4 ℃, and stirring the crayfish meat once every 10min during the soaking period. After soaking, fishing out the shelled shrimps, draining, and controlling water content to further process according to production requirements.
Examples of the experiments
The shrimp meat of examples 1 to 3 and comparative examples 1 to 7 were subjected to the following measurements:
(1) and (3) determining the cooking loss rate: weighing (M) the shrimp meat of the crayfish soaked by the modifier 1 ) Then placing into a self-sealing bag, sealing, heating in 80 deg.C water bath for 10min, cooling to room temperature, absorbing water with absorbent paper, and weighing again (M) 2 ) And calculating the cooking loss rate of the shelled shrimps according to the following formula.
(2) And (3) texture determination: and when the body surface temperature of the cooked crayfish shelled shrimps is reduced to the room temperature, selecting a second abdominal node part, and cutting the second abdominal node part into samples with uniform sizes. The shelled shrimps are placed under a probe P/36R of a TA-XT Plus type texture analyzer to be measured, and the parameter conditions are as follows: trigger type Auto, 2mm/s before test, 0.5mm/s test speed, 0.5mm/s after test, 50% test depth (strain), 5g trigger force, 5s dwell time between two compressions.
(3) Sensory evaluation: cleaning the shelled crayfish, boiling in 100 deg.C boiling water for 2min, and taking out. Trained persons were selected to perform sensory evaluation in a 6-person sensory panel. And (3) respectively scoring from 2 dimensions of the taste and the flavor of the shelled shrimps, wherein the weight assignment of each item is 0.5 and 0.5 respectively, and finally calculating the weighted average score, namely the comprehensive sensory score. The full rate is 10 minutes, and the best is 8-10 minutes; preferably 5 to 7; 1-4 are worse. The evaluation criteria are shown in table 1.
TABLE 1 sensory evaluation criteria for crayfish meat
The results of the index tests are shown in Table 2.
TABLE 2 cooking loss rate of crayfish meat, texture determination results and sensory evaluation
As can be seen from the table 2, the modifying agent has the advantages of less cooking loss rate, low hardness, good elasticity and good chewing performance, can better maintain the delicate flavor and the elastic mouthfeel of the shrimp meat, and achieves the purposes of reducing the water loss of the shrimp meat and ensuring the eating quality of the frozen crawfish shrimp meat.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The shrimp meat modifier is characterized by comprising the following components in percentage by mass: 0.2-0.8% of sodium citrate, 0.5-0.7% of sodium bicarbonate, 0.3-0.5% of trehalose, and the balance of water.
2. A shrimp meat improver according to claim 1, wherein the shrimp meat is frozen shrimp meat.
3. A shrimp meat improver as claimed in claim 1 wherein said shrimp is crayfish.
4. A preparation method of the shrimp meat modifier of any one of claims 1 to 3, wherein the shrimp meat modifier is prepared by weighing the components in percentage by mass, and then mixing and stirring the components uniformly.
5. A method for improving the texture of shrimp meat, comprising immersing frozen shrimp meat in the shrimp meat improving agent according to any one of claims 1 to 3.
6. The method according to claim 5, wherein the mass-to-volume ratio of the frozen peeled shrimp to the peeled shrimp improving agent is 1: 3-5.
7. The method as claimed in claim 5, wherein the peeled shrimp is stirred every 5-10 min during the soaking period.
8. The method of claim 5, wherein the soaking time is 20-40 min.
9. The method according to claim 5, wherein the soaking temperature is 0-6 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210540291.8A CN114794410A (en) | 2022-05-18 | 2022-05-18 | Shrimp meat modifier and method for improving quality of shrimp meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210540291.8A CN114794410A (en) | 2022-05-18 | 2022-05-18 | Shrimp meat modifier and method for improving quality of shrimp meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428828A (en) * | 2022-08-12 | 2022-12-06 | 上海统益生物科技有限公司 | Quick-frozen carrot granule compound anti-freezing liquid, quick-frozen carrot granules and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003235520A (en) * | 2002-02-08 | 2003-08-26 | Nichirei Corp | Method for producing shrimps improved in texture, taste and surface color and surface color-improving composition for shrimps |
| 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 |
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2022
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| CN115428828A (en) * | 2022-08-12 | 2022-12-06 | 上海统益生物科技有限公司 | Quick-frozen carrot granule compound anti-freezing liquid, quick-frozen carrot granules and preparation method |
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Application publication date: 20220729 |