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Texture control technology of instant shellfish protein

A control technology, protein technology, applied in the field of ready-to-eat food preparation, can solve the problems of no established texture control technology, less research on shellfish, etc., and achieve the effect of maintaining integrity and nutritional content, not easy to store, and good color

Active Publication Date: 2010-08-04
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the deep processing of aquatic products, there are relevant research reports on fish, but there are few researches on shellfish, and there are no reports on establishing texture control technology to improve the quality of shellfish products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0036] Fresh and live abalone, remove the shell by hand and take the meat directly with tools, remove the surrounding organs, and put the remaining edible muscle at 20°C, containing 0.5% NaH 2 Soak in PO4, 0.5% NaCl aqueous solution for 50min, drain and place in 50°C seasoning sauce (2.5% salt, 0.1% monosodium glutamate, 1% sugar, 0.5% papain) of 1 times the mass and soak for 5h, then heat up to 85°C Cook for 2 hours at ℃, add 0.05% sodium alginate and 1% egg white powder to the sauce, slowly raise the temperature to 80°C and keep it for 20 minutes, then continue to raise the temperature to 100°C and keep it for 20 minutes. % Sodium Alginate and 0.5% Konjac Flour, soaked for 3S, took out, and drained. After vacuum packaging, freeze at -18°C for sale.

example 2

[0038] Fresh and live abalone, frozen at -10°C for 120 minutes, take it out and slow down until the ice layer is slightly soft, and use tools to take out the meat. The surrounding organs are removed, and the remaining edible muscle parts are placed at 40°C with 1.5% NaH 2 PO4, soak 20min in the aqueous solution of 2%NaCl, place the 70 ℃ seasoning sauce (0.5% salt, 0.5% monosodium glutamate, 3% granulated sugar, 0.1% papain) of 2 times of quality after draining and soak 0.5h, then, be warming up to Boil at 100°C for 0.5h, add 0.1% sodium alginate and 0.1% egg white powder to the sauce, slowly raise the temperature to 90°C and keep it for 10 minutes, then continue to raise the temperature to 100°C and keep it for 10 minutes, the fully matured edible muscle part Soak for 10 seconds in the coating solution consisting of 1.0% sodium alginate and 0.1% konjac flour, take it out, and drain the juice. Then freeze in a quick freezer at -15°C for 10 minutes to fix the shape, then quickl...

example 3

[0040] For fresh conch, steam at 100°C for 10 minutes, remove the shell, and take the meat. Remove the tail viscera, and put the remaining edible muscle part at 30°C with 1% NaH 2 Soak in PO4, 3% NaCl aqueous solution for 30min, drain and place in 1 times the mass of sauce (1% salt, 0.3% monosodium glutamate, 5% sugar, 0.2% papain) for 3h, then heat up to 95°C Cook for 1 hour at ℃, add 0.08% sodium alginate and 0.3% egg white powder to the sauce, slowly raise the temperature to 90℃ and keep it for 15 minutes, then continue to raise the temperature to 100℃ and keep it for 15 minutes. % Sodium Alginate and 0.5% Konjac Flour, soaked for 7S, took out, and drained. After packing with nitrogen gas, sterilize at 120°C for 30 minutes, and store at room temperature for sale.

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PUM

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Abstract

The invention provides a texture control technology of an instant shellfish protein, which is established aiming to a result of synergistic action of collagen and fibrillin of shellfish product quality including abalone, conch and neptuneacumingi formed by nonuniformity proteins. The technology comprises the following steps of: carrying out treatments of flavoring and protein tissue form shaping on shellfishes after taking out the meat by different modes of freshness, heat treatment and freezing, and then slowly raising temperature until the shellfishes cure; and immerging the part of shellfish edible muscles after fully curing into coating liquid formed by sodium alginate and konjaku powder for 3-10s, taking out, and draining. Raw materials after film treatment are packaged by directly pumping or charging nitrogen or are quickly frozen to fixed form in a quick freezer and then are packaged by directly pumping or charging the nitrogen. The invention is established on the basis of systematically studying the abalone, a relevant result can be applied to congeneric conch, congeneric neverita didyma, congeneric neptuneacumingi, congeneric rapanathomasiana and the like and can also be expanded into shellfishes including bloody clam which is rich in the collagen and has fat foot and torikai.

Description

Technical field: [0001] The invention relates to a preparation method of ready-to-eat food, in particular to the preparation technology of abalone, conch, fragrant snail and other shellfish containing collagen and myofibrillar protein, belonging to the field of food processing. Background technique: [0002] There are 120,000 species of shellfish in the world, which is the second largest group in nature after insects. At present, the variety and area of ​​shellfish farming in China are constantly expanding, and the output has exceeded 10 million tons, ranking first in the world and accounting for 80% of China's marine aquaculture output. Now there are more than 20 kinds of economically cultivated shellfish that have formed a large scale. There are mainly abalone, scallop, clam, variegated clam, oyster and so on. However, for a long time, shellfish are mostly sold fresh, but because they are difficult to keep alive and fresh, they are easy to die and deteriorate if they are...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04A23J3/34
Inventor 朱蓓薇董秀萍李冬梅孙黎明肖桂华王继涛张爽乔路陈佳祺
Owner DALIAN POLYTECHNIC UNIVERSITY
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