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A quality improver for frozen Penaeus vannamei and its preparation method and application

A quality improver, white shrimp technology, applied in application, food ingredients, meat/fish preservation with chemicals, etc., can solve the problems of no antifreeze effect, difficulty in uniform film formation of preservatives, and single effect, etc., to achieve Effects of improving freezing quality, inhibiting blackening, and requiring less equipment

Active Publication Date: 2021-01-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composite preservative has the following deficiencies: (1) The composite preservative is a film-forming preservative, and the main film-forming substance is propolis aqueous extract. Since the outer surface of the shrimp body has a hard shell and is relatively smooth, the preservative is difficult to Uniform film formation on the surface of the shrimp body; (2) The preservative only has the effect of inhibiting blackening, and has a single effect, and does not have antifreeze effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to 10% nano vermiculite powder, 5% trehalose, 10% white sugar, 0.5% phytic acid, 30% potato flour, 0.3% sodium caseinate, 0.1% sodium polyacrylate, the balance is the mass percentage of deionized water After weighing each component, first add trehalose, phytic acid, white sugar, sodium caseinate and sodium polyacrylate into deionized water, stir evenly, add potato flour and stir evenly, finally add nano-vermiculite powder, and disperse evenly to obtain Quality improver for frozen Penaeus vannamei.

Embodiment 2

[0019] According to 5% nano vermiculite powder, 3% trehalose, 5% white sugar, 0.3% phytic acid, 20% potato flour, 0.1% sodium caseinate, 0.05% sodium polyacrylate, the balance is the mass percentage of deionized water After weighing each component, first add trehalose, phytic acid, white sugar, sodium caseinate and sodium polyacrylate into deionized water, stir evenly, add potato flour and stir evenly, finally add nano-vermiculite powder, and disperse evenly to obtain Quality improver for frozen Penaeus vannamei.

Embodiment 3

[0021] According to 7% nano vermiculite powder, 4% trehalose, 8% white sugar, 0.4% phytic acid, 25% potato flour, 0.2% sodium caseinate, 0.07% sodium polyacrylate, the balance is the mass percentage ratio of deionized water After weighing each component, first add trehalose, phytic acid, white sugar, sodium caseinate and sodium polyacrylate into deionized water, stir evenly, add potato flour and stir evenly, finally add nano-vermiculite powder, and disperse evenly to obtain Quality improver for frozen Penaeus vannamei.

[0022] The quality improver for frozen Penaeus vannamei of the present invention is translucent jelly-like, and its specific application method is: put the Penaeus vannamei soaked in the present invention, remove it, and then directly freeze and refrigerate it to form a layer of ice coat on the surface of the shrimp body That’s it. When thawing, put the frozen shrimp body directly in the water. After the ice coat is fully melted, wash it with water. The mass r...

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Abstract

The invention discloses a frozen Penaeus vannamei Boone quality improver, and a preparation method and an application thereof. The quality improver comprises, by mass, 5-10% of vermiculite nano-powder, 3-5% of trehalose, 5-10% of white sugar, 0.3-0.5% of phytic acid, 20-30% of potato flour, 0.1-0.3% of sodium caseinate, 0.05-0.1% of sodium polyacrylate, and the balance of deionized water. The frozen Penaeus vannamei Boone quality improver has the advantages of reasonable and scientific formula, synergism of all components, freeze preventing, fresh keeping, blackening inhibiting and unfreeze end breaking preventing effects, and great improvement of the freezing quality of frozen Penaeus vannamei Boone. The invention also provides a preparation method of the frozen Penaeus vannamei Boone quality improver. The preparation method adopting stepwise mixing has the advantages of good mixing uniformity of all the components, simple process steps, low device requirements and low preparation cost.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a quality improver for frozen Penaeus vannamei and its preparation method and application. Background technique [0002] Vannamei( Litopenaeus vannamei ) accounts for about 90% of the global prawn farming production, and has become the main seafood consumed in many countries because of its high meat content, delicious meat quality and rich nutrition. [0003] The widely used storage method of Penaeus vannamei is cryopreservation at low temperature. Due to the great influence of the frozen storage temperature, the protein of shrimp meat is prone to freezing denaturation. After thawing, the tenderness, water holding capacity, gelatinization and nutritional The value, etc. will deteriorate, and at the same time, it is very easy to cause the shrimp head to separate from the shrimp body, affecting the overall appearance. [0004] For example, application publicati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2250/1628A23V2250/2134A23V2250/636
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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