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Squid tube body fresh-keeping agent

A squid tube and preservative technology, which is applied to the preservation of meat/fish with chemicals, etc., can solve the problems of changing the flavor and taste of the squid tube, and protein denaturation.

Inactive Publication Date: 2017-05-10
龙海市益合食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, protein denaturation will be caused when the squid cylinder is processed by freezing storage, thereby changing the original flavor and mouthfeel of the squid cylinder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preservative for squid cylinders is composed of 20wt% sodium tripolyphosphate, 15wt% sodium pyrophosphate, 15wt% sodium hexametaphosphate, 35wt% edible salt and 15wt% sodium carbonate.

Embodiment 2

[0028] A preservative for squid cylinders is composed of 25wt% sodium tripolyphosphate, 10wt% sodium pyrophosphate, 20wt% sodium hexametaphosphate, 30wt% edible salt and 15wt% sodium carbonate.

Embodiment 3

[0030] A preservative for squid cylinders is composed of 25wt% sodium tripolyphosphate, 20wt% sodium pyrophosphate, 10wt% sodium hexametaphosphate, 27wt% edible salt and 18wt% sodium carbonate.

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Abstract

The invention discloses a squid tube body fresh-keeping agent. The squid tube body fresh-keeping agent is prepared from the following components in percentage by weight in a mixing way: 20 to 30 percent of sodium tripolyphosphate, 10 to 20 percent of sodium pyrophosphate, 10 to 20 percent of sodium hexametaphosphate, 25 to 35 percent of edible salt and 5 to 18 percent of sodium carbonate. Compared with the prior art, the squid tube body fresh-keeping agent disclosed by the invention has the advantages that before frozen fresh keeping, hydrophilic and hydrophobic properties of protein in a squid tube are firstly changed through chemical action, and the hydrophilic property of the protein is increased, so that effective fresh keeping, corrosion preventing and moisture holding functions are achieved, the quality of the squid tube is obviously improved, and meanwhile, due to the frozen fresh keeping, growth and propagation of bacteria in an aquatic product can be inhibited.

Description

technical field [0001] The invention relates to the field of fresh-keeping of aquatic products, in particular to a fresh-keeping agent for squid cylinders, which changes the hydrophilicity and hydrophobicity of proteins in the squid cylinders through chemical action, thereby ensuring the original freshness and quality. Background technique [0002] my country's squid processing occupies a very important position in the world. The world's largest processing belt is distributed along the eastern coast of my country. After primary processing and freezing, squid are sold to Europe and the United States. [0003] The general processing procedure of squid is to remove the head and ears, remove the internal organs, wash and freeze. However, protein denaturation can be caused when the squid cylinder is processed by freezing storage, thereby changing the original local flavor and mouthfeel of the squid cylinder. For example, the sarcoplasmic protein in the albumin in the squid cylin...

Claims

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Application Information

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IPC IPC(8): A23B4/24
CPCA23B4/24
Inventor 郑月汾黄冬
Owner 龙海市益合食品配料有限公司
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