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Frozen squid quality improver and preparation method and application thereof

A quality improver, squid technology, applied in the direction of freezing/cooling preservation of meat/fish, application, food ingredients as antifreeze, etc., can solve the problems of unable to maintain squid gloss, easy browning of squid, poor sensory quality, etc. Achieve the effects of low equipment requirements, low preparation costs, and improved quality

Inactive Publication Date: 2016-08-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This anti-freezing agent has the following disadvantages: single function, only anti-freezing effect, squid is easy to brown, and the original gloss of squid cannot be maintained after thawing, and the sensory quality is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to 10% potato flour, 0.05% metallothionein, 5% white sugar, 0.5% trehalose, 1% sodium lactate, 3% sodium bicarbonate, 3% glycerin, 0.05% carrageenan, and the balance is the mass percentage of deionized water. After taking each component, first add metallothionein, white sugar, sodium lactate, sodium bicarbonate and glycerin into deionized water and stir evenly, then add trehalose and carrageenan, stir repeatedly and let it stand until a uniform, stable and transparent solution is presented After the state, add potato flour and stir evenly to obtain the frozen squid quality improver.

Embodiment 2

[0019] According to 20% potato flour, 0.1% metallothionein, 10% white sugar, 1% trehalose, 3% sodium lactate, 5% sodium bicarbonate, 5% glycerin, 0.1% carrageenan, and the balance is the mass percentage of deionized water. After taking each component, first add metallothionein, white sugar, sodium lactate, sodium bicarbonate and glycerin into deionized water and stir evenly, then add trehalose and carrageenan, stir repeatedly and let it stand until a uniform, stable and transparent solution is presented After the state, add potato flour and stir evenly to obtain the frozen squid quality improver.

Embodiment 3

[0021] According to 15% potato flour, 0.07% metallothionein, 7% white sugar, 0.8% trehalose, 2% sodium lactate, 4% sodium bicarbonate, 3% glycerin, 0.08% carrageenan, and the balance is the mass percentage of deionized water. After taking each component, first add metallothionein, white sugar, sodium lactate, sodium bicarbonate and glycerin into deionized water and stir evenly, then add trehalose and carrageenan, stir repeatedly and let it stand until a uniform, stable and transparent solution is presented After the state, add potato flour and stir evenly to obtain the frozen squid quality improver.

[0022] The specific application method of the frozen squid quality improver of the present invention is as follows: after the squid is washed and drained, it is soaked in the present invention, and then it is pulled out and then directly frozen and refrigerated, and a layer of ice coat can be formed on the surface of the squid. Put the frozen squid in water directly, and wash it ...

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PUM

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Abstract

The present invention discloses a frozen squid quality improver. The frozen squid quality improver is prepared from the following components in percentages by mass: 10-20% of potato flour, 0.05-0.1% of metallothionein, 5-10% of white sugar, 0.5-1% of trehalose, 1-3% of sodium lactate, 3-5% of sodium bicarbonate, 3-5% of glycerol, 0.05-0.1% of carrageenan, and the balanced being deionized water. The frozen squid quality improver is reasonable and scientific in recipe and good in use safety. Each component is in a synergic function, and the quality improver has effects of preventing freezing and inhibiting browning, retaining water, etc., can improve the quality of the frozen squids, and is suitable for promotion. The present invention also provides a preparation method of the frozen squid quality improver. The technology is simple in steps, and the preparation method is low in equipment requirement, low in preparation costs, strong in operation, and suitable for industrialized productions, and each of the components is good in dispersion uniformity.

Description

technical field [0001] The invention relates to the technical field of squid processing, in particular to a frozen squid quality improver and its preparation method and application. Background technique [0002] The variety of squid products is single, and there are few processed products. The widely used storage method is low-temperature freezing preservation. Because squid is greatly affected by the freezing temperature, fish meat protein is prone to freezing denaturation, resulting in tenderness, water holding capacity, gelatinization and low temperature of fish meat. The nutritional value and so on will deteriorate. Studies have found that the most feasible way to effectively prevent protein denaturation is to add water retaining agents. [0003] At present, polyphosphate is widely used as a water-retaining agent in aquatic product processing. However, excessive use in production will produce adverse effects. Long-term excessive intake of the human body will affect the ...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09A23V2002/00A23V2200/206A23V2250/54A23V2250/636A23V2250/1614A23V2250/5036
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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