CN105454403A - Low-flourine frozen Antarctic krill mince and preparation method thereof - Google Patents
Low-flourine frozen Antarctic krill mince and preparation method thereof Download PDFInfo
- Publication number
- CN105454403A CN105454403A CN201510896296.4A CN201510896296A CN105454403A CN 105454403 A CN105454403 A CN 105454403A CN 201510896296 A CN201510896296 A CN 201510896296A CN 105454403 A CN105454403 A CN 105454403A
- Authority
- CN
- China
- Prior art keywords
- krill
- shrimp
- freezing
- preparation
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000239366 Euphausiacea Species 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 claims abstract description 49
- 229910052731 fluorine Inorganic materials 0.000 claims abstract description 49
- 239000011737 fluorine Substances 0.000 claims abstract description 49
- 238000007710 freezing Methods 0.000 claims abstract description 40
- 230000008014 freezing Effects 0.000 claims abstract description 39
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000003398 denaturant Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000019784 crude fat Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 235000019750 Crude protein Nutrition 0.000 claims abstract description 6
- 150000002632 lipids Chemical class 0.000 claims abstract description 6
- 230000007935 neutral effect Effects 0.000 claims abstract description 5
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 5
- 241000238557 Decapoda Species 0.000 claims description 60
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 230000018044 dehydration Effects 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000013049 sediment Substances 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 239000005871 repellent Substances 0.000 claims description 8
- 230000002940 repellent Effects 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 238000005138 cryopreservation Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000011007 phosphoric acid Nutrition 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000013638 trimer Substances 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011167 hydrochloric acid Nutrition 0.000 claims description 2
- 230000002706 hydrostatic effect Effects 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 229960005137 succinic acid Drugs 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 24
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000002528 anti-freeze Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000017550 sodium carbonate Nutrition 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003319 supportive effect Effects 0.000 description 1
- AVBGNFCMKJOFIN-UHFFFAOYSA-N triethylammonium acetate Chemical compound CC(O)=O.CCN(CC)CC AVBGNFCMKJOFIN-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of development of protein raw materials of aquatic food, and particularly relates to low-flourine frozen Antarctic krill mince and a preparation method thereof. Meat of thawed frozen Antarctic krill products or fresh and live Antarctic krill are separated, collected and chopped, fluorine rich in krill protein is continuously removed, protein is settled and separated simultaneously, an anti-freezing denaturant is added after the products are adjusted to be neutral, and the low-flourine frozen Antarctic krill mince is obtained through quick freezing; the water content of the krill mince is 78%-82%, and the content of fluorine is lower than 100 mg/Kg on the dry basis; the crude protein content is 72-80 g/100 g on the dry basis, the content of crude fat is 22-30/100 g on the dry basis, and the content of phospholipid is 450-480 mg/g on the basis of lipids. By means of the preparation method, industrialization is easy to realize, the prepared product has high nutrition value and good safety, is convenient to store and transport and can be widely used as a main material or an auxiliary material of aquatic protein food for various processing methods.
Description
Technical field
The invention belongs to the field of aquatic food protein raw materials exploitation, be specifically related to the preparation method of a kind of low fluorine freezing krill shrimp gruel.
Background technology
Krill is one of single living resources that on the earth, quantity is maximum, and biological total amount is about 6.5-10 hundred million tons, and being called as maximum on the earth is also last animal protein storehouse.Its huge biomass of krill and potential fishery resources and day by day receive the concern of people, have huge industrial raw materials and medicines and health protection exploitation prospect.Under the background that Conventional marine resource falls sharply, krill is regarded as important strategic resource, becomes the target that various countries competitively fight for.As the food that the mankind are potential, the stock number of krill is very huge.
Krill contains protein 11.9-15.4%.Its biological value is higher than other meat protein and milk protein.In krill muscle, total amino acid content is up to 57.21% of dry weight, and its protein contains whole essential amino acids, and TEAA is 212.1mg/g protein, and lysine content is higher than brave line shrimp and tuna.For the such population base sustainable growth of China, living marine resources are relatively poor per capita big country, obtain high-quality and stable yield, continuable aquatic protein resource, the albumen formation for national food security strategy and national food is optimized of crucial importance.In addition, from the raw material angle for food industry blood supply, the new raw-food material of krill protein succeeded in developing, has basic and supportive effect for the industrialization of krill protein food and the efficiency utilization of krill protein resource.Therefore, realize the efficiency utilization to krill protein resource, have important reality and strategic importance to China, state is one of krill main exploitation kind being classified as Development for Distant Water Fishery still.
Although krill has excellent protein, due to the physiological metabolism feature of its uniqueness, in its shrimp shell, be enriched a large amount of fluorine.Oil repellent reaches the 1330-2400ppm of dry weight in whole krill, reaches the 570-750ppm of dry weight at krill muscle.In the chilled storage and course of defrosting of krill, fluorine can carry out by the migration of shell to muscle, causes exceeding standard of fluorine in krill albumen, take directly krill as the absorption that food carries out albumen, bring serious potential safety hazard to health.In addition, have in krill body powerful can the multiple endogenous enzymes of degrade proteins, due to the reduction of the activity of enzyme level system in body, krill is after death easy to autolyze and rots, and significantly increases the difficulty that krill Protein processing utilizes.Based on above feature, there is no the krill protein raw materials of staple commodities at present, the serious sluggish exploitation of krill albumen Related product, production and consumption.Therefore, develop a kind of be extensively suitable for the new raw-food material of krill albumen---the gruel of low fluorine freezing krill shrimp seems particularly urgent.
Summary of the invention
For solving the problem, the invention provides the preparation method of a kind of low fluorine freezing krill shrimp gruel, all can use in land processing and processing on ship, be suitable for large utilization and be easy to realize industrialization; The product obtained has the advantages that Oil repellent is low, albumen yield is high, meets the limit standard of FDA about Fluorine in Foods, and is convenient to storage and transport, and frost resistance is good, and purposes scope is wide.
In order to realize above target, the invention provides the freezing krill shrimp of a kind of low fluorine rotten, the moisture of described shrimp gruel is 78-82%, and Oil repellent is lower than 100mg/Kg butt; Crude protein content is 72-80g/100g butt, and crude fat content is 22-30/100g butt.
The technique of producing the gruel of above-mentioned low fluorine freezing krill shrimp is the krill after thawing is frozen product or fresh and alive krill adopts meat, chopped, eccysis fluorine precipitate and separate protein, after readjustment neutrality, add freeze proof denaturant, become krill freezing shrimp through quick-frozen rotten.Specifically be divided into following steps:
The first step, land with on the freezing krill thawed, ship with fresh and alive krill for raw material, take shrimp;
Second step, by shrimp chopped, obtains krill slurry;
3rd step, adds frozen water or the water of 1-3 times, stirs under cryogenic conditions in slurry;
4th step, adds protein stabiliser in low-temperature material, and adjust ph is acid, centrifugal dehydration, collects defluorinate precipitation;
5th step, adds water-ice or the water of 1-3 times, repeats FOUR EASY STEPS with secondary defluorinate in the 4th step gained sediment;
6th step, adds frozen water or the water of 1-3 times in the 5th step gained defluorinate sediment, regulates material pH value to neutral;
7th step, centrifugal dehydration, obtains low fluorine krill shrimp rotten;
8th step, cut on rotten for low fluorine krill shrimp limit and mix, limit adds freeze proof denaturant wherein;
9th step, will cut that to mix uniform shrimp gruel forming machine shaping, and quick freezing, also in-18 DEG C or following cryopreservations, namely obtains the freezing krill shrimp of low fluorine rotten.
As preferably, operate and all carry out in environment below 10 DEG C.
As preferably, the thawing mode that in the described first step, land processing adopts is that flowing water thaws, hydrostatic thaws, low temperature thaws, one or more in normal temperature unfreezing and microwave thawing mode comprehensively use.
As preferably, the equipment taking shrimp in the described first step is flesh separator, and the aperture of adopting meat hole is 1-3mm.
As preferably, the mode of shrimp chopped is high speed cutmixer chopped by described second step, and its rotating speed is 1000 revs/min, and cutting the time of mixing is 5 minutes.
As preferably, in described fourth, fifth step, the double mode removing fluorine is for adding protein stabiliser, regulates the pH value of material to 3-6.Add the effect of protein stabiliser: one is the fluorine removing enrichment in krill albumen, two is the precipitate and separate being conducive to protein, thus improves the recovery yield of protein in sediment.Protein stabiliser is one or more in acetic acid, hydrochloric acid, phosphoric acid, citric acid, tartaric acid, lactic acid, butanedioic acid, malic acid or fumaric acid.
As preferably, the neutral material used of described 6th step adjust ph is one or more in calcium hydroxide, NaOH, potassium hydroxide, calcium carbonate, sodium carbonate and sodium acid carbonate.
As preferably, the centrifugal-dehydration device in described 4th step, the 5th step and the 7th step is horizontal type screw settling centrifuge, and three centrifugal rotary drum rotating speeds used respectively are 3600-4000 rev/min, 3200-3500 rev/min and 2500-3000 rev/min.
As preferably, described 8th step freeze proof denaturant used consist of sucrose, sorbierite and sodium phosphate trimer, and the mass ratio accounting for shrimp gruel is respectively 2%-4%, 2%-4% and 0.1%-0.3%.
The invention has the advantages that:
1. the freezing krill shrimp of low fluorine of the present invention is rotten, and moisture is 78%-82%, Oil repellent lower than 100mg/Kg butt, meet the limit standard of FDA about Fluorine in Foods.Color is kermesinus, is of high nutritive value, and security is good, and major ingredient or the batching that can be widely used as the aquatic product protein food of multiple processing mode use.Wherein crude protein content is 72-80g/100g butt, and crude fat content is 22-30/100g butt, and content of phospholipid is 450-480mg/g lipid.
2. method of the present invention, adopts the double mode adding protein stabiliser, effectively to remove the fluorine of institute's enrichment in krill albumen.This method avoid the high salinity problem using the calcium chloride mode that removes fluorine to cause, while effectively removing fluorine, significantly improve the recovery yield of protein.
3. method of the present invention, by the ratio of flexible modulation processing on ship water, while realizing productive target, the saving achieving freshwater resources uses.
4. method of the present invention, can use three horizontal type screw settling centrifuge operations continuously, be suitable for large production, a set of equipment all can realize running in land and processing on ship, is easy to realize industrialization.Production method is easy, efficient, can realize yield more than 50%, thick protein rate of recovery 50-57%, crude fat rate of recovery 53-59%.
5. method of the present invention is easy to realize industrialization, and obtained product storage and transport facility, frost resistance is good, and purposes scope is wide, is applicable to industrial applications.
Detailed description of the invention
The present invention is raw material with krill, provides a kind of technique of producing the gruel of low fluorine freezing krill shrimp, and the embodiment that its land processes and ship is produced is as follows:
Embodiment 1:
A preparation method for low fluorine freezing krill shrimp gruel, operation is all carried out in environment below 10 DEG C, is specifically made up of following steps:
The first step, by freezing krill through tunnel type micro wave quick-thawing, use flesh separator to take shrimp, the aperture of adopting meat hole is 2m;
Second step, high speed cutmixer is by shrimp chopped, and rotating speed is 1000 revs/min, and cutting the time of mixing is 5 minutes, obtains krill slurry;
3rd step, adds the frozen water of 3 times of quality in slurry, stirs under cryogenic conditions;
4th step, adds food-grade citric acid, regulates the pH value to 4 of material, regulates horizontal type screw settling centrifuge rotary drum rotating speed 4000 revs/min, centrifugal dehydration, collecting precipitation;
5th step, adds the frozen water of 3 times of quality in gained sediment, stirs, again adds food-grade citric acid, regulates the pH value to 4 of material, regulates horizontal type screw settling centrifuge rotary drum rotating speed 3500 revs/min, centrifugal dehydration, collecting precipitation;
6th step, adds the frozen water of 3 times of quality in sediment, regulates material pH value to 6.8 with edible soda ash;
7th step, regulates horizontal spiral centrifuge rotary drum rotating speed 3000 revs/min, centrifugal dehydration, obtains low fluorine krill shrimp rotten;
8th step, cuts and mixes shrimp gruel, adds freeze proof denaturant wherein and mixes simultaneously.Antifreeze forms: sucrose 3%, sorbierite 3% and sodium phosphate trimer 0.2%;
9th step, will cut that to mix uniform shrimp gruel forming machine shaping, and quick freezing, also in less than-18 DEG C cryopreservations, namely obtains the freezing krill shrimp of low fluorine rotten.
The freezing krill shrimp of the low fluorine prepared by said method is rotten, and moisture is 78.8%, Oil repellent 90mg/Kg butt; Crude protein content is 75.3g/100g butt, and crude fat content is 22.1g/100g butt, and content of phospholipid is 455mg/g lipid.
Embodiment 2:
A preparation method for low fluorine freezing krill shrimp gruel, operation is all carried out in the low temperature environment of surrounding waters, the South Pole, is specifically made up of following steps:
The first step, after the krill of just having fished for cleans by ship, use flesh separator to take shrimp, the aperture of adopting meat hole is 3mm;
Second step, high speed cutmixer is by shrimp chopped, and rotating speed is 1000 revs/min, and cutting the time of mixing is 5 minutes, obtains krill slurry;
3rd step, adds the water of 1 times of quality in slurry, stirs under cryogenic conditions;
4th step, adds food grade phosphoric acid, regulates the pH value to 5 of material, regulates horizontal type screw settling centrifuge rotary drum rotating speed 3600 revs/min, centrifugal dehydration, collecting precipitation;
5th step, adds the water of 1 times of quality in gained sediment, stirs, again adds food grade phosphoric acid, regulates the pH value to 5 of material, regulates horizontal type screw settling centrifuge rotary drum rotating speed 3200 revs/min, centrifugal dehydration, collecting precipitation;
6th step, adds the water of 1 times of quality in sediment, regulates material pH value to 7 with food-grade NaOH;
7th step, regulates horizontal type screw settling centrifuge rotary drum rotating speed 2500 revs/min, centrifugal dehydration, obtains low fluorine krill shrimp rotten;
8th step, cuts and mixes shrimp gruel, adds freeze proof denaturant wherein and mixes simultaneously.Antifreeze forms: sucrose 4%, sorbierite 4% and sodium phosphate trimer 0.3%;
9th step, will cut that to mix uniform shrimp gruel forming machine shaping, quick freezing and at-20 DEG C cryopreservation, namely obtain the freezing krill shrimp of low fluorine rotten.
The freezing krill shrimp of the low fluorine prepared by said method is rotten, and moisture is 78.2%, Oil repellent 45mg/Kg butt; Crude protein content is 76.7g/100g butt, and crude fat content is 22.9/100g butt, and content of phospholipid is 458mg/g lipid.
The present invention uses batching to be food-grade, efficiently easy and simple to handle, is suitable for suitability for industrialized production.The freezing krill shrimp of low fluorine prepared by the present invention is rotten freezes product for bulk, and moisture is 78-82%, and Oil repellent is lower than 100mg/Kg butt, and the main component of butt is protein and lipid.The rotten nutritive value of this freezing shrimp is good, security is high, and raw material or the batching that can be widely used as aquatic product protein food use.
Claims (11)
1. the freezing krill shrimp of low fluorine is rotten, it is characterized in that: the moisture of described shrimp gruel is 78-82%, and Oil repellent is lower than 100mg/Kg butt; Crude protein content is 72-80g/100g butt, and crude fat content is 22-30/100g butt, and content of phospholipid is 450-480mg/g lipid.
2. prepare the method for low fluorine freezing krill shrimp gruel as claimed in claim 1 for one kind, it is characterized in that: the krill after thawing is frozen product or fresh and alive krill adopts meat, chopped, eccysis fluorine precipitate and separate protein, after readjustment neutrality, add freeze proof denaturant, become krill freezing shrimp through quick-frozen rotten.
3. the preparation method of low fluorine as claimed in claim 2 freezing krill shrimp gruel, is characterized in that being made up of following steps:
The first step, land with on the freezing krill thawed, ship with fresh and alive krill for raw material, take shrimp;
Second step, by shrimp chopped, obtains krill slurry;
3rd step, adds frozen water or the water of 1-3 times, stirs under cryogenic conditions in slurry;
4th step, adds protein stabiliser in low-temperature material, and adjust ph is to acid, and centrifugal dehydration, collects defluorinate precipitation;
5th step, adds water-ice or the water of 1-3 times, repeats FOUR EASY STEPS with secondary defluorinate in the 4th step gained sediment;
6th step, adds frozen water or the water of 1-3 times in the 5th step gained defluorinate sediment, regulates material pH value to neutral;
7th step, centrifugal dehydration, obtains low fluorine krill shrimp rotten;
8th step, cut on rotten for low fluorine krill shrimp limit and mix, limit adds freeze proof denaturant wherein;
9th step, will cut that to mix uniform shrimp gruel forming machine shaping, and quick freezing, also in-18 DEG C or following cryopreservations, namely obtains the freezing krill shrimp of low fluorine rotten.
4. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, is characterized in that: operation is all carried out in environment below 10 DEG C.
5. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, is characterized in that: the thawing mode that in the described first step, land processing adopts is that flowing water thaws, hydrostatic thaws, low temperature thaws, one or more in normal temperature unfreezing and microwave thawing mode comprehensively use.
6. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, is characterized in that: the equipment taking shrimp in the described first step is flesh separator, the aperture of adopting meat hole is 1-3mm.
7. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, is characterized in that: the mode of shrimp chopped is high speed cutmixer chopped by described second step, and its rotating speed is 1000 revs/min, and cutting the time of mixing is 5 minutes.
8. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, is characterized in that: in described fourth, fifth step, the double mode removing fluorine is for adding protein stabiliser, regulates material pH value to 3-6.Protein stabiliser is one or more in acetic acid, hydrochloric acid, phosphoric acid, citric acid, tartaric acid, lactic acid, butanedioic acid, malic acid or fumaric acid.
9. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, is characterized in that: the neutral material used of described 6th step adjust ph is one or more in calcium hydroxide, NaOH, potassium hydroxide, calcium carbonate, sodium carbonate and sodium acid carbonate.
10. the preparation method of low fluorine as claimed in claim 3 freezing krill shrimp gruel, it is characterized in that: the centrifugal-dehydration device in described 4th step, the 5th step and the 7th step is horizontal type screw settling centrifuge, 3 centrifugal rotary drum rotating speeds used respectively are 3600-4000 rev/min, 3200-3500 rev/min and 2500-3000 rev/min.
The preparation method of 11. low fluorine as claimed in claim 3 freezing krill shrimp gruel, it is characterized in that: described 8th step freeze proof denaturant used consist of sucrose, sorbierite and sodium phosphate trimer, and the mass ratio accounting for shrimp gruel is respectively 2%-4%, 2%-4% and 0.1%-0.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510896296.4A CN105454403B (en) | 2015-12-07 | 2015-12-07 | A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510896296.4A CN105454403B (en) | 2015-12-07 | 2015-12-07 | A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105454403A true CN105454403A (en) | 2016-04-06 |
| CN105454403B CN105454403B (en) | 2016-11-30 |
Family
ID=55592966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510896296.4A Active CN105454403B (en) | 2015-12-07 | 2015-12-07 | A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105454403B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447850A (en) * | 2019-08-17 | 2019-11-15 | 中国海洋大学 | A kind of krill shrimp is rotten and its continental rise processing method |
| CN114181988A (en) * | 2021-12-23 | 2022-03-15 | 武汉梁子湖水产品加工有限公司 | Euphausia superba meat protein peptide and preparation method thereof |
| CN115226755A (en) * | 2022-07-20 | 2022-10-25 | 中船黄埔文冲船舶有限公司 | Shipborne krill product production line and minced shrimp production method |
| WO2023031301A1 (en) | 2021-09-01 | 2023-03-09 | Kitin Antarktis As | Stabilizing stickwater deriving from creatures living in a body of water |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690538A (en) * | 2009-09-24 | 2010-04-07 | 中国海洋大学 | Method for preparing low-fluorine Euphausia superba protein base materials |
| CN102524510A (en) * | 2010-12-14 | 2012-07-04 | 大连工业大学 | Preparation method of low-fluorine Euphasia superb protein base stock |
| CN103549510A (en) * | 2013-10-18 | 2014-02-05 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN104186911A (en) * | 2014-09-11 | 2014-12-10 | 中国海洋大学 | Isolated protein powder prepared by euphausia superba powder |
-
2015
- 2015-12-07 CN CN201510896296.4A patent/CN105454403B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690538A (en) * | 2009-09-24 | 2010-04-07 | 中国海洋大学 | Method for preparing low-fluorine Euphausia superba protein base materials |
| CN102524510A (en) * | 2010-12-14 | 2012-07-04 | 大连工业大学 | Preparation method of low-fluorine Euphasia superb protein base stock |
| CN103549510A (en) * | 2013-10-18 | 2014-02-05 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN104186911A (en) * | 2014-09-11 | 2014-12-10 | 中国海洋大学 | Isolated protein powder prepared by euphausia superba powder |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447850A (en) * | 2019-08-17 | 2019-11-15 | 中国海洋大学 | A kind of krill shrimp is rotten and its continental rise processing method |
| WO2023031301A1 (en) | 2021-09-01 | 2023-03-09 | Kitin Antarktis As | Stabilizing stickwater deriving from creatures living in a body of water |
| CN114181988A (en) * | 2021-12-23 | 2022-03-15 | 武汉梁子湖水产品加工有限公司 | Euphausia superba meat protein peptide and preparation method thereof |
| CN115226755A (en) * | 2022-07-20 | 2022-10-25 | 中船黄埔文冲船舶有限公司 | Shipborne krill product production line and minced shrimp production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105454403B (en) | 2016-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522740B (en) | A kind of method for improving mackerel minced fish gel intensity | |
| CN102499386B (en) | Method for producing low-value fish sausage by combined fermentation of mixed strains | |
| CN105454403B (en) | A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof | |
| CN101803759A (en) | Production method for improving gel strength of frozen surimi | |
| CN103315333A (en) | Composite fish slide and processing process thereof | |
| CN101579142B (en) | Method for freeze preservation of sea cucumbers | |
| CN103210996B (en) | Preparation process of cyprinus carpio frozen product | |
| CN103549510A (en) | Production process of on-board euphausia superba mince | |
| CN102742633A (en) | Method for processing frozen prepared fish pieces | |
| CN104814506A (en) | Shrimp meat non-phosphorous water-retention agent employing alginate-derived oligosaccharide lipidosome as main component | |
| CN103549121A (en) | Method for preparing protein peptide by carrying out enzymolysis on marine low-value small fishes by squid visceral enzyme | |
| CN106244657A (en) | A kind of squid antioxidation polypeptide and its preparation method and application | |
| CN105875798A (en) | Frozen squid quality improver and preparation method and application thereof | |
| CN102960782A (en) | Flour-wrapped elongated shrimp and preparation method thereof | |
| CN100551272C (en) | A kind of technology of producing frozen pasty squid | |
| JP6338410B2 (en) | Frozen storage stability improver | |
| CN105076917A (en) | Water-retaining agent for squid surimi, and preparation method and application thereof | |
| CN106912554A (en) | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp | |
| CN106106701B (en) | A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet and its application | |
| CN104336669A (en) | Method for producing frozen minced shrimps by use of low-value marine shrimps | |
| CN102132899B (en) | Frozen and recombined fish steak and preparation method thereof | |
| CN105875800B (en) | Frozen red shrimp quality improver and preparation method and application thereof | |
| CN104222989A (en) | Method for preparing sauce through enzymolysis of waste of freshwater fish and shrimps | |
| CN101822284B (en) | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver | |
| CN103989234B (en) | A kind of preparation method of grass carp water-loss reducer and water-retaining method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |