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Shrimp meat quality improver as well as preparation method and application thereof

A technology of quality improver and shrimp meat, which is applied in the field of shrimp meat quality improver and its preparation, can solve the problems of lack of umami taste, high price, fragrance, taste, and poor elasticity, so as to improve the flavor and taste and improve the quality of shrimp. The effect of meat quality

Active Publication Date: 2012-04-11
EAST CHINA NORMAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet high-quality prawns are often expensive, which makes consumers discouraged. The prawns that can be consumed are often poor in fragrance, taste, and elasticity. Therefore, it is necessary to develop a new type of shrimp quality improver. Make consumers can buy delicious and cheap shrimp
However, seafood operators currently on the market generally use formalin and other prawns to process them during processing, so that the prawns look bright and pleasing to the eye, but this also makes the prawns feel jerky and lack freshness. Formalin is a chronic poisoning drug. Long-term exposure to low-dose formalin can cause chronic respiratory diseases, women's menstrual disorders, neonatal physical decline, and even nasopharyngeal cancer. System, immune system, liver, etc. have toxic effects

Method used

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  • Shrimp meat quality improver as well as preparation method and application thereof
  • Shrimp meat quality improver as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take about 1000g of shrimp and thaw at 0-10°C.

[0022] Weigh 12g of sodium bicarbonate, 20g of sodium citrate, 10g of potassium chloride, 30g of potassium gluconate, 10g of sodium carbonate, 12g of sodium phosphate, and 12g of potassium phosphate, add about 1500ml of water to make a solution, stir well, add 20g of table salt, Stir until dissolved, then measure the pH value, add glycine, adjust the pH value to 7.5, then weigh 1.5g of transglutaminase, add it to the solution with the adjusted pH value, stir well, and soak the thawed shrimp Put it into the prepared solution, soak for 10 hours, then fish out the shrimp, place it at -80°C for quick freezing, and transfer it to -20°C for frozen storage after quick freezing for 4 hours.

[0023] The preserved shrimps were thawed and boiled in boiling water for two minutes before sensory evaluation.

Embodiment 2

[0025] Take about 1000g of shrimp and thaw at 0-10°C.

[0026] Weigh 12g of sodium bicarbonate, 20g of sodium citrate, 10g of potassium chloride, 30g of potassium gluconate, 10g of sodium carbonate, 12g of sodium phosphate, and 12g of potassium phosphate, add about 1500ml of water to make a solution, stir well, add 20g of table salt, Stir until dissolved, then measure the pH value, add glycine, adjust the pH value to 8.5, then weigh 1.5g of transglutaminase, add it to the above-mentioned solution whose pH value has been adjusted, stir well, and soak the thawed shrimp Put it into the prepared solution, soak for 10 hours, then fish out the shrimp, place it at -80°C for quick freezing, and transfer it to -20°C for frozen storage after quick freezing for 4 hours.

[0027] The preserved shrimps were thawed and boiled in boiling water for two minutes before sensory evaluation.

Embodiment 3

[0029] Take about 1000g of shrimp and thaw at 0-10°C.

[0030] Weigh 12g of sodium bicarbonate, 20g of sodium citrate, 10g of potassium chloride, 30g of potassium gluconate, 10g of sodium carbonate, 12g of sodium phosphate, and 12g of potassium phosphate, add about 1500ml of water to make a solution, stir well, add 20g of table salt, Stir until dissolved, then measure the pH value, add glycine, adjust the pH value to 7.5, then weigh 1.0 g of transglutaminase, add it to the above-mentioned solution whose pH value has been adjusted, stir well, and soak the thawed shrimp Put it into the prepared solution, soak for 10 hours, then fish out the shrimp, place it at -80°C for quick freezing, and transfer it to -20°C for frozen storage after quick freezing for 4 hours.

[0031] The preserved shrimps were thawed and boiled in boiling water for two minutes before sensory evaluation.

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Abstract

The invention discloses a shrimp meat quality improver, which comprises transglutaminase, an alkaline solution, table salt and amino acid, wherein the enzyme activity of the transglutaminase is 100 international units per gram, and the content of the transglutaminase is 0.03 to 0.15 percent; the alkaline solution is a mixture of any two or more sodium hydrogen carbonate, sodium citrate, potassium chloride, potassium gluconate, sodium carbonate, sodium phosphate and potassium phosphate, and the content of the alkaline solution is 3 to 20 percent; the content of the table salt is 1 to 3 percent; and the amino acid is a mixture of one or more serine, arginine and glycine, and the content of the amino acid is 0.1 to 0.8 percent. The invention also discloses a preparation method and application of the shrimp meat quality improver. The shrimp meat quality improver can effectively improve the elasticity, chewiness, flavor, mouthfeel and the like in various aspects of the shrimp meat.

Description

technical field [0001] The invention belongs to the field of seafood processing. In particular, it relates to a shrimp meat quality improver and its preparation method and application. Background technique [0002] Shrimp is extremely rich in nutrition, and its protein content is several to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat quality is comparable to that of fish It is also soft and easy to digest, and it is a nutritious food for the elderly, which is very beneficial to health; it is also an excellent food for those who are weak and need to be recuperated after illness. Yet high-quality prawns are often expensive, which makes consumers discouraged. The prawns that can be consumed are often poor in fragrance, taste, and elasticity. Therefore, it is necessary to develop a new type of shrimp quality improver. Make consumers in ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/33A23L29/00A23L17/40
Inventor 王晓云高红亮常忠义向汝发
Owner EAST CHINA NORMAL UNIVERSITY
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