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Preparation method of moisture retention agent for seafood shellfish products

A retentive agent, shellfish technology, applied in the preservation of food ingredients as antimicrobials, food ingredients, preservation of meat/fish with chemicals, etc. The preparation method is simple and easy to operate, and the effect of fresh and delicious taste

Pending Publication Date: 2020-07-03
苏州天康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of transportation and storage of seafood, water is prone to evaporate, causing the product to become hard, reducing the freshness of seafood and making it easier to damage. It is urgent to add retaining agents to maintain the moisture in seafood and ensure the freshness of seafood Degree, for this reason, we propose the preparation method of moisture retaining agent of seafood and shellfish products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: The present invention provides the preparation method of moisture retaining agent for seafood and shellfish products, which is carried out according to the following steps:

[0021] S1: prepare a certain quality of sodium carbonate and 85% thermal phosphoric acid, the molar ratio of sodium carbonate and thermal phosphoric acid is 5.0-6.0;

[0022] S2: First add the pre-configured lye, when adding the pre-configured lye, add water to the alkali-dissolving tank made of carbon steel, heat up to 40-50°C, stir, and put in a certain amount of sodium carbonate to prepare the lye containing Soda ash solution with an alkali content of 50% is then neutralized by solid soda ash. During the neutralization operation, acid can be used first and then alkali, or alkali can be first followed by acid. Water vapor to prevent overflow and flooding. When neutralizing, you can first acid and then alkali, or first alkali and then acid. The feeding speed of the two methods should...

Embodiment 2

[0030] Embodiment 2: in neutralization slurry density is 1.2g / cm 3 , the neutralization time is 50min, the polymerization time is 0.5h, and the polymerization temperature is 150°C, and the rest of the operations are the same;

[0031] Heating rate / ℃ / min Moisture retention agent pentasodium content / % 5 1.4 7 0.7 9 0.0 11 6.7 13 10.4 15 12.7

[0032] It can be concluded from the above table that when the heating rate is 5-9°C / min, the pentasodium content of the moisture retaining agent is less than 3%, which is an ultra-low content.

Embodiment 3

[0033] Example 3: The polymerization temperature is 150°C, the heating rate is 5°C / min, the neutralization time is 50min, and the polymerization time is 0.5h;

[0034] Neutralized slurry density / g / cm 3

[0035] From the above table, the density of the neutralized slurry is 1.2-1.3g / cm 3 , the pentasodium content of the moisture retaining agent is less than 0.4%;

[0036] In summary, the optimal preparation conditions for the moisture retaining agent are as follows: neutralization temperature is 80°C, neutralization time is 50min, polymerization time is 0.5h, polymerization temperature is 150-170°C, polymerization heating rate is 7.9°C / min, the slurry density is 1.2-1.3g / cm 3 .

[0037] After testing and comparing the seafood products added with the moisture retaining agent, the following data are obtained:

[0038] batch 3A Control A 3B Control B 3C Control C describe Add humectant no added Add humectant no added Add humectant ...

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Abstract

The invention discloses a preparation method of a moisture retention agent for seafood shellfish products in the technical field of seafood product storage. The method comprises the following steps: S1, preparing a certain mass of sodium carbonate and 85% of hot-process phosphoric acid; S2, firstly adding pre-prepared alkali liquor, and then neutralizing with solid sodium carbonate; S3, after feeding is stopped, performing boiling for 30 min, adding a proper amount of NH3NO3, and preparing a qualified sodium orthophosphate neutralization solution for polymerization; S4, adding the neutralizedmixed sodium orthophosphate solution, then performing calcination polymerization in a rotary polymerization furnace, and carrying out polymerization reaction for a period of time to finally obtain a target product; and S5, after the reaction is finished, keeping the product in the furnace for 30-60 minutes, and then performing cooling to obtain a finished product. According to the invention, a trace amount of the moisture retention agent is added into seafood, so that the water retention of the seafood can be maintained and a fresh and delicious mouth feel of the seafood can be maintained. Thepreparation method is simple and easy to operate, and is suitable for industrial mass production.

Description

technical field [0001] The invention relates to the technical field of seafood storage, in particular to a preparation method of a moisture retention agent for seafood and shellfish products. Background technique [0002] Seafood refers to products in the ocean that can be eaten or used. The scope is very broad. Most refer to marine animals, marine plants. Seaweed: Nostocs, seaweed, kelp, Shrimp: lobster, lobster baby, base shrimp. [0003] In the process of transportation and storage of seafood, water is prone to evaporate, causing the product to become hard, reducing the freshness of seafood and making it easier to damage. It is urgent to add retaining agents to maintain the moisture in seafood and ensure the freshness of seafood Degree, for this reason, we propose the preparation method of the moisture retaining agent of seafood and shellfish products. Contents of the invention [0004] The purpose of the present invention is to provide a preparation method of a moi...

Claims

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Application Information

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IPC IPC(8): A23B4/24
CPCA23B4/24A23V2002/00A23V2200/10A23V2250/1618A23V2250/1578A23V2250/1614
Inventor 张杰桓德选
Owner 苏州天康生物科技有限公司
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