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Shrimp meat improver and method for improving quality of shrimp meat

A technology of improving agent and shrimp, which is applied in the field of shrimp improving agent and improving the texture of shrimp, which can solve the problems affecting the flavor, taste and sensory quality of shrimp, and achieve the effect of maintaining umami taste and elastic taste, simple process steps and less investment in equipment

Pending Publication Date: 2022-07-29
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems that the existing phosphate and other improvers can affect the flavor, mouthfeel and sensory quality of shelled shrimp, and provides an environmentally friendly and safe improver that can improve the texture of frozen crayfish shelled shrimp. The improver can At the same time, taking into account the texture, taste and cooking loss rate and other indicators, the freshness and elasticity of the shrimp are better maintained, and the texture of the shrimp meat is improved.

Method used

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  • Shrimp meat improver and method for improving quality of shrimp meat
  • Shrimp meat improver and method for improving quality of shrimp meat
  • Shrimp meat improver and method for improving quality of shrimp meat

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A shrimp improver is composed of the following components by mass percentage: 0.2% sodium citrate, 0.5% sodium bicarbonate, 0.4% trehalose, and the balance is water.

[0022] The specific preparation steps are as follows: after weighing each component according to the above mass percentage, mixing and stirring uniformly.

[0023] The frozen crayfish shrimp was placed in the modifier at a mass-volume ratio of 1:4, soaked for 30 minutes at a temperature of 4 °C, and the shrimp was stirred once every 10 minutes during the soaking. After soaking, take out the shrimp and drain, and control the moisture for further processing according to production requirements.

Embodiment 2

[0025] A shrimp improver is composed of the following components by mass percentage: 0.5% sodium citrate, 0.7% sodium bicarbonate, 0.5% trehalose, and the balance is water.

[0026] The specific preparation steps are as follows: after weighing each component according to the above mass percentage, mixing and stirring uniformly.

[0027] The frozen crayfish shrimp was placed in the modifier at a mass-to-volume ratio of 1:4, soaked for 30 minutes at a temperature of 4 °C, and the shrimp was stirred once every 10 minutes during the soaking. After soaking, take out the shrimp and drain, and control the moisture for further processing according to production requirements.

Embodiment 3

[0029] A shrimp improver is composed of the following components by mass percentage: 0.8% sodium citrate, 0.6% sodium bicarbonate, 0.3% trehalose, and the balance is water.

[0030] The specific preparation steps are as follows: after weighing each component according to the above mass percentage, mixing and stirring uniformly.

[0031] The frozen crayfish shrimp was placed in the modifier at a mass-to-volume ratio of 1:4, soaked for 30 minutes at a temperature of 4 °C, and the shrimp was stirred once every 10 minutes during the soaking. After soaking, take out the shrimp and drain, and control the moisture for further processing according to production requirements.

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Abstract

The invention relates to the technical field of aquatic product processing, and discloses a shrimp meat improver and a method for improving the quality of shrimp meat. The modifier is prepared from 0.2 to 0.8 percent of sodium citrate, 0.5 to 0.7 percent of sodium bicarbonate and 0.3 to 0.5 percent of trehalose. The frozen shrimp meat is soaked in the modifier, so that the delicate flavor and the elastic taste of the shrimp meat can be well maintained, and the purposes of reducing the water loss of the shrimp meat and guaranteeing the eating quality of the frozen shrimp meat are achieved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a shrimp meat improver and a method for improving the texture of the shrimp meat. Background technique [0002] Crayfish, also known as Procambarus clarkii, is a species of freshwater crayfish that first appeared in North America and then circulated from Japan to China. Because freshwater crayfish is delicious, unique in flavor, high in protein and water content, and rich in calcium, iron, phosphorus, selenium and vitamins, it is favored by consumers. At present, the processed crayfish products on the market mainly include four categories: quick-frozen products, ready-to-eat products, by-product processed products and seasonings. In my country, frozen shrimp is mostly used as a kind of product for export and processing of crayfish. However, after freezing crayfish, it is easy to cause the phenomenon of hard or loose and inelastic shrimp meat due to water loss ...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L29/00A23L29/30
CPCA23L17/40A23L29/035A23L29/015A23L29/30A23V2002/00A23V2250/1614A23V2250/1576A23V2250/636
Inventor 谢定源牛素敏董轶群罗鑫
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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