CN116035183A - Antioxidation and color-increasing method for shrimp and crab products - Google Patents
Antioxidation and color-increasing method for shrimp and crab products Download PDFInfo
- Publication number
- CN116035183A CN116035183A CN202310107623.8A CN202310107623A CN116035183A CN 116035183 A CN116035183 A CN 116035183A CN 202310107623 A CN202310107623 A CN 202310107623A CN 116035183 A CN116035183 A CN 116035183A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- mixture
- crab
- products
- haematococcus pluvialis
- 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
- 241000238557 Decapoda Species 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 19
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 45
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 33
- 241000168517 Haematococcus lacustris Species 0.000 claims abstract description 33
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 33
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 33
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 33
- 239000001168 astaxanthin Substances 0.000 claims abstract description 33
- 238000002360 preparation method Methods 0.000 claims abstract description 31
- 108010053210 Phycocyanin Proteins 0.000 claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 27
- 235000019198 oils Nutrition 0.000 claims abstract description 27
- 239000004006 olive oil Substances 0.000 claims abstract description 27
- 235000008390 olive oil Nutrition 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 9
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 9
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 7
- 238000007781 pre-processing Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 230000003647 oxidation Effects 0.000 claims description 8
- 238000007254 oxidation reaction Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 230000000215 hyperchromic effect Effects 0.000 abstract 2
- -1 preparing yolk Substances 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 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
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E 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
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides an antioxidant hyperchromic method for shrimp and crab products, and relates to the technical field of antioxidant hyperchromic of seafood products. The method for antioxidation and color enhancement of the shrimp and crab product comprises the following preparation steps of S1: preparing raw materials, namely preparing yolk, olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin according to a proportion, and preprocessing the raw materials; s2: preparing a first mixture, namely mixing and stirring the yolk prepared and pretreated in the step S1 and phycocyanin according to a proportion to obtain the first mixture; s3: preparing a second mixture, namely mixing and stirring the olive oil prepared and pretreated in the step S1 and haematococcus pluvialis astaxanthin oil according to a proportion to obtain the second mixture; s4: and (3) preparing a mixture III. The haematococcus pluvialis astaxanthin is emulsified by egg yolk and then mixed with phycocyanin, so that the haematococcus pluvialis astaxanthin is better colored on shrimp and crab products, the color of the products is enhanced, the mouthfeel of the products is not changed, and the antioxidation effect is achieved.
Description
Technical Field
The invention relates to the technical field of oxidation resistance and color enhancement of seafood products, in particular to an oxidation resistance and color enhancement method of shrimp and crab products.
Background
At present, some antioxidant preservatives such as sodium ascorbate, vitamin E, sodium tripolyphosphate, sodium pyrophosphate and the like are added into shrimp and crab products in the market to prevent the products from being oxidized. Meanwhile, some colorants are added for coloring and color protection, however, the addition of various food additives is also harmful to the product itself, so that the original taste and nutritive value of the product are lost, and therefore, a shrimp and crab product antioxidant color increasing method is proposed by the person skilled in the art to solve the technical problems.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides an antioxidation and color-increasing method for shrimp and crab products, which solves the problem that the shrimp and crab products are added with various food additives for antioxidation to ensure the colors of the shrimp and crab products.
In order to achieve the above purpose, the invention is realized by the following technical scheme: an antioxidation and color-increasing method for shrimp and crab products comprises the following preparation steps:
s1: raw material preparation
Preparing yolk, olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin according to the proportion, and preprocessing raw materials;
s2: preparation of the first mixture
Mixing and stirring the yolk prepared and pretreated in the step S1 and phycocyanin according to a proportion to obtain a mixture I;
s3: preparation of mixture II
Mixing and stirring the olive oil prepared and pretreated in the step S1 and haematococcus pluvialis astaxanthin oil according to a proportion to obtain a mixture II;
s4: preparation of mixture III
Respectively adding the first mixture and the second mixture prepared in the step S2 and the step S3 into a mixing container, and stirring and mixing by adopting stirring and mixing equipment to obtain a third mixture;
s5: preparation of finished products
And (3) adding the third mixed material obtained in the step (S4) into a container in which the shrimp and crab meat is placed in proportion, and stirring the container to ensure that the surface of the shrimp and crab meat is fully covered with the third mixed material, thereby obtaining the antioxidant and color-increasing shrimp and crab product.
Preferably, the parts of the raw materials in the step S1 are 80-90 parts of egg yolk, 8-10 parts of olive oil, 0.08-0.1 part of haematococcus pluvialis astaxanthin oil and 8-10 parts of phycocyanin.
Preferably, in the step S1, the olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin are subjected to repeated sieving treatment sequentially by adopting a 400-mesh screen and a 600-mesh screen, and the sieving treatment times are more than 3 times.
Preferably, the using ratio of the yolk to the phycocyanin in the step S2 is 10:1-2.
Preferably, the ratio of olive oil to haematococcus pluvialis astaxanthin oil in the step S3 is 100:1.
Preferably, in the step S5, the use ratio of the mixed solution III to the shrimp and crab meat is 1:8.
The invention provides an antioxidation and color-increasing method for shrimp and crab products. The beneficial effects are as follows:
1. according to the invention, haematococcus pluvialis astaxanthin is emulsified by egg yolk and then mixed with phycocyanin, so that the haematococcus pluvialis astaxanthin is better colored on shrimp and crab products, the color of the products is enhanced, the mouthfeel of the products is not changed, and the antioxidation effect is achieved.
2. According to the invention, the food additives used in the existing products are replaced, and the preservative and the artificial pigment are added without any additives, so that the taste of the shrimp and crab products is kept unchanged, the nutritive value of the shrimp and crab products is protected, the problems of antioxidation, corrosion prevention, color enhancement and the like are solved, and the edible safety of the products is improved.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
the embodiment of the invention provides an antioxidation and color-increasing method for shrimp and crab products, which comprises the following preparation steps:
s1: raw material preparation
Preparing yolk, olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin according to the proportion, and preprocessing raw materials;
s2: preparation of the first mixture
Mixing and stirring the yolk prepared and pretreated in the step S1 and phycocyanin according to a proportion to obtain a mixture I;
s3: preparation of mixture II
Mixing and stirring the olive oil prepared and pretreated in the step S1 and haematococcus pluvialis astaxanthin oil according to a proportion to obtain a mixture II;
s4: preparation of mixture III
Respectively adding the first mixture and the second mixture prepared in the step S2 and the step S3 into a mixing container, and stirring and mixing by adopting stirring and mixing equipment to obtain a third mixture;
s5: preparation of finished products
And (3) adding the third mixed material obtained in the step (S4) into a container in which the shrimp and crab meat is placed in proportion, and stirring the container to ensure that the surface of the shrimp and crab meat is fully covered with the third mixed material, thereby obtaining the antioxidant and color-increasing shrimp and crab product.
In the step S1, the parts of various raw materials are 80 parts of egg yolk, 8 parts of olive oil, 0.08 part of haematococcus pluvialis astaxanthin oil and 8 parts of phycocyanin.
In the step S1, the olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin are subjected to repeated sieving treatment by adopting 400-mesh and 600-mesh sieves in sequence, wherein the sieving treatment times are more than 3 times.
In the step S2, the using ratio of the yolk to the phycocyanin is 10:1-2.
In the step S3, the using ratio of the olive oil to the haematococcus pluvialis astaxanthin oil is 100:1.
And S5, the use ratio of the mixed solution III to the shrimp crab meat is 1:8.
Embodiment two:
the embodiment of the invention provides an antioxidation and color-increasing method for shrimp and crab products, which comprises the following preparation steps:
s1: raw material preparation
Preparing yolk, olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin according to the proportion, and preprocessing raw materials;
s2: preparation of the first mixture
Mixing and stirring the yolk prepared and pretreated in the step S1 and phycocyanin according to a proportion to obtain a mixture I;
s3: preparation of mixture II
Mixing and stirring the olive oil prepared and pretreated in the step S1 and haematococcus pluvialis astaxanthin oil according to a proportion to obtain a mixture II;
s4: preparation of mixture III
Respectively adding the first mixture and the second mixture prepared in the step S2 and the step S3 into a mixing container, and stirring and mixing by adopting stirring and mixing equipment to obtain a third mixture;
s5: preparation of finished products
And (3) adding the third mixed material obtained in the step (S4) into a container in which the shrimp and crab meat is placed in proportion, and stirring the container to ensure that the surface of the shrimp and crab meat is fully covered with the third mixed material, thereby obtaining the antioxidant and color-increasing shrimp and crab product.
In the step S1, the parts of various raw materials are 85 parts of egg yolk, 89 parts of olive oil, 0.09 part of haematococcus pluvialis astaxanthin oil and 9 parts of phycocyanin.
In the step S1, the olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin are subjected to repeated sieving treatment by adopting 400-mesh and 600-mesh sieves in sequence, wherein the sieving treatment times are more than 3 times.
In the step S2, the using ratio of the yolk to the phycocyanin is 10:1-2.
In the step S3, the using ratio of the olive oil to the haematococcus pluvialis astaxanthin oil is 100:1.
And S5, the use ratio of the mixed solution III to the shrimp crab meat is 1:8.
Embodiment III:
the embodiment of the invention provides an antioxidation and color-increasing method for shrimp and crab products, which comprises the following preparation steps:
s1: raw material preparation
Preparing yolk, olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin according to the proportion, and preprocessing raw materials;
s2: preparation of the first mixture
Mixing and stirring the yolk prepared and pretreated in the step S1 and phycocyanin according to a proportion to obtain a mixture I;
s3: preparation of mixture II
Mixing and stirring the olive oil prepared and pretreated in the step S1 and haematococcus pluvialis astaxanthin oil according to a proportion to obtain a mixture II;
s4: preparation of mixture III
Respectively adding the first mixture and the second mixture prepared in the step S2 and the step S3 into a mixing container, and stirring and mixing by adopting stirring and mixing equipment to obtain a third mixture;
s5: preparation of finished products
And (3) adding the third mixed material obtained in the step (S4) into a container in which the shrimp and crab meat is placed in proportion, and stirring the container to ensure that the surface of the shrimp and crab meat is fully covered with the third mixed material, thereby obtaining the antioxidant and color-increasing shrimp and crab product.
In the step S1, the parts of various raw materials are 85 parts of egg yolk, 89 parts of olive oil, 0.09 part of haematococcus pluvialis astaxanthin oil and 9 parts of phycocyanin.
In the step S1, the olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin are subjected to repeated sieving treatment by adopting 400-mesh and 600-mesh sieves in sequence, wherein the sieving treatment times are more than 3 times.
In the step S2, the using ratio of the yolk to the phycocyanin is 10:1-2.
In the step S3, the using ratio of the olive oil to the haematococcus pluvialis astaxanthin oil is 100:1.
And S5, the use ratio of the mixed solution III to the shrimp crab meat is 1:8.
Embodiment four:
the present example is an experiment example from the first example to the third example, in which the experiment was performed by using shrimp and crab products of the same quality, the comparative example is a case without adding shrimp and crab products, the shrimp and crab products produced from the first example to the third example are respectively the first experiment, the second experiment and the third experiment, the comparative mode is artificial naked eye observation and tasting, and the experimental comparative table is shown in table 1:
TABLE 1
The following analysis results were obtained from the above experimental table analysis: after being naturally emulsified, the haematococcus pluvialis astaxanthin is added to shrimp and crab products in proportion, so that the mouthfeel of the haematococcus pluvialis astaxanthin is unchanged, the nutritive value of the products is protected, and meanwhile, the antioxidation effect is achieved.
The ratio of the parts of the various raw materials has small influence on experimental results, and meanwhile, the method can solve the problems of oxidation resistance, corrosion resistance and color enhancement of the shrimp and crab products after unsealing, and is beneficial to improving the safety of the shrimp and crab products during eating.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. An antioxidation and color-increasing method for shrimp and crab products is characterized by comprising the following preparation steps:
s1: raw material preparation
Preparing yolk, olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin according to the proportion, and preprocessing raw materials;
s2: preparation of the first mixture
Mixing and stirring the yolk prepared and pretreated in the step S1 and phycocyanin according to a proportion to obtain a mixture I;
s3: preparation of mixture II
Mixing and stirring the olive oil prepared and pretreated in the step S1 and haematococcus pluvialis astaxanthin oil according to a proportion to obtain a mixture II;
s4: preparation of mixture III
Respectively adding the first mixture and the second mixture prepared in the step S2 and the step S3 into a mixing container, and stirring and mixing by adopting stirring and mixing equipment to obtain a third mixture;
s5: preparation of finished products
And (3) adding the third mixed material obtained in the step (S4) into a container in which the shrimp and crab meat is placed in proportion, and stirring the container to ensure that the surface of the shrimp and crab meat is fully covered with the third mixed material, thereby obtaining the antioxidant and color-increasing shrimp and crab product.
2. The method for oxidation resistance and color enhancement of shrimp and crab products according to claim 1, which is characterized in that: the S1 comprises 80-90 parts of egg yolk, 8-10 parts of olive oil, 0.08-0.1 part of haematococcus pluvialis astaxanthin oil and 8-10 parts of phycocyanin.
3. The method for oxidation resistance and color enhancement of shrimp and crab products according to claim 1, which is characterized in that: in the step S1, the olive oil, haematococcus pluvialis astaxanthin oil and phycocyanin are subjected to repeated sieving treatment by adopting 400-mesh and 600-mesh sieves in sequence, and the sieving treatment times are more than 3 times.
4. The method for oxidation resistance and color enhancement of shrimp and crab products according to claim 1, which is characterized in that: the using ratio of the yolk to the phycocyanin in the step S2 is 10:1-2.
5. The method for oxidation resistance and color enhancement of shrimp and crab products according to claim 1, which is characterized in that: in the step S3, the using ratio of the olive oil to the haematococcus pluvialis astaxanthin oil is 100:1.
6. The method for oxidation resistance and color enhancement of shrimp and crab products according to claim 1, which is characterized in that: and in the step S5, the use ratio of the mixed solution III to the shrimp and crab meat is 1:8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310107623.8A CN116035183A (en) | 2023-02-14 | 2023-02-14 | Antioxidation and color-increasing method for shrimp and crab products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310107623.8A CN116035183A (en) | 2023-02-14 | 2023-02-14 | Antioxidation and color-increasing method for shrimp and crab products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116035183A true CN116035183A (en) | 2023-05-02 |
Family
ID=86133099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310107623.8A Pending CN116035183A (en) | 2023-02-14 | 2023-02-14 | Antioxidation and color-increasing method for shrimp and crab products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116035183A (en) |
-
2023
- 2023-02-14 CN CN202310107623.8A patent/CN116035183A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894319A (en) | Sweet wine pickled peppers and processing method thereof | |
| US11540537B2 (en) | Lycopene colorant having fresh-keeping function, preparation method therefor and application thereof | |
| CN116035183A (en) | Antioxidation and color-increasing method for shrimp and crab products | |
| CN100527995C (en) | Natural crab ovary sauce and preparation method thereof | |
| Gorlov et al. | Method for producing sausages, licopine enriched | |
| JP2001517933A (en) | Extracts and formulations for coloring broiler skin and egg yolk and methods of administration thereof | |
| CN103892257A (en) | Black fungi in chili oil and preparation method thereof | |
| Bledsoe et al. | Caviar and fish roe | |
| KR100805953B1 (en) | Method of browning inhibition and flavor enhancing of the low-salt fermented ascidian | |
| EP0974274A1 (en) | Process for obtaining sturgeon caviar analog, and product thus obtained | |
| CN110623217A (en) | A tablet for treating diseases of the male and the female, and its preparation method | |
| JPH04166061A (en) | Method for preventing food from fading | |
| JP2013252084A (en) | Emulsified pigment preparation providing stability to agitation under heat, and use of the same | |
| KR102279168B1 (en) | Method of manufacturing boiled chestnuts and manufacturing method of canned boiled chestnuts using the same | |
| JP3694229B2 (en) | Green beverage | |
| JP2011000009A (en) | Method for producing colored fish sausage, colored fish sausage and colorant for colored fish sausage | |
| KR20220006746A (en) | Wasabi cream sauce | |
| US3151988A (en) | Method of preparing an improved skinless type meat product | |
| DE1803753A1 (en) | Egg white slices as protein substitute | |
| JP6240427B2 (en) | Ham coloring method | |
| JP3099760B2 (en) | Opaque substance-containing carrageenan xerogel powder and food containing the same | |
| TH15652C3 (en) | A sauce recipe for dipping meatballs and seafood with gac ingredients. | |
| TH15652A3 (en) | A sauce recipe for dipping meatballs and seafood with gac ingredients. | |
| KR940010936A (en) | The manufacturing method of fried crab legs | |
| DD139685A1 (en) | PROCESS FOR IMPROVING THE ODOR, TASTE AND COLORS OF CONVERSED SHELL |
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 |