CN106259841A - The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof - Google Patents
The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof Download PDFInfo
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- CN106259841A CN106259841A CN201610680801.6A CN201610680801A CN106259841A CN 106259841 A CN106259841 A CN 106259841A CN 201610680801 A CN201610680801 A CN 201610680801A CN 106259841 A CN106259841 A CN 106259841A
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- 241000276707 Tilapia Species 0.000 title claims abstract description 44
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 36
- 239000011734 sodium Substances 0.000 title claims abstract description 36
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 35
- 238000007710 freezing Methods 0.000 title claims abstract description 21
- 230000008014 freezing Effects 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 24
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 24
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 12
- 239000001103 potassium chloride Substances 0.000 claims abstract description 12
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 12
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 235000015424 sodium Nutrition 0.000 abstract description 28
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000007654 immersion Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 235000014659 low sodium diet Nutrition 0.000 abstract description 3
- 159000000000 sodium salts Chemical class 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 230000002526 effect on cardiovascular system Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- -1 salt compounds Chemical class 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 235000019786 weight gain Nutrition 0.000 description 2
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010041277 Sodium retention Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000036513 peripheral conductance Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000004509 vascular smooth muscle cell Anatomy 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of water-retaining agent without sodium and the method thereof of freezing Tilapia Fillet, freezing Tilapia Fillet without component and the mass fraction ratio of sodium water-retaining agent is: potassium pyrophosphate 45 60 parts, potassium carbonate 15 30 parts, trehalose 5 15 parts, 15 30 parts of potassium chloride, and its using method is followed successively by Feedstock treating, preparation water-retaining agent, immersion, four key steps of cold preservation.The present invention can be effectively improved Tilapia Fillet retentiveness in soaking the course of processing, keeps fillet natural colour, improves drying loss phenomenon of turning to be yellow during storing, extends the shelf life.And, the present invention is without sodium formula, can be prevented effectively from human body and take in the diseases such as the cardiovascular too much caused because of sodium salt, and meet the export market demand to low-sodium diet.
Description
Technical field
The present invention relates to food processing field, particularly relate to water-retaining agent without sodium and the use thereof of a kind of freezing Tilapia Fillet
Method.
Background technology
China's tilapia aquaculture development is very fast, and tilapia yield was always situated in prostatitis, the world in recent years, mainly processed
Adult fish sheet form is sold to both at home and abroad.Fillet are in storage and transportation, it may occur that muscle pH reduction, protein denaturation etc., this
In causing fillet, moisture runs off in a large number, and then affects the color of fillet, matter structure, hardness and mouthfeel etc., reduces consumer
Desire to buy；Additionally, moisture loss also can reduce the yield rate of fillet, Fish industry is made to suffer tremendous economic loss.
On market, general employing sodium system salt compounds is as the main component of Tilapia Fillet water-holding fresh-keeping agent, sodium system salt
Compound, especially Sal and phosphate have higher weightening finish and moisture holding capacity, are provided that saline taste etc. allows the joyful mouthfeel of people.
But human body takes in too much sodium salt can cause water sodium retention, blood volume is caused to increase, simultaneously intraor extracellular sodium ion level
Increasing and may result in cellular edema, vascular smooth muscle cell swelling, lumen of vessels is narrow, and peripheral vascular resistance increases, and causes blood pressure liter
Height, brings certain harm to human body.
Meanwhile, as the USA and EU in China tilapia main exit market, force mark to sodium by nutritional labeling
Content is taken in the upper limit and is proposed requirement.FDA requires nearly all food is implemented mandatory nutritional labeling, and NLEA is to nutritional labeling
Basic format, content, the analysis method of nutrient composition content, value rule all have clear stipulaties.European Union passes through 90/496/
EEC " Food Nutrition Labeling instruction ", 2003/120/EC " Food Nutrition Labeling amendment ", 2006/1924/EC " food nutrition with
Health Claims " etc. triplexing Laws & Regulations nearly all food has been cooked Compulsory Feature.In these regulations, all contain sodium
Limitation, it is desirable to everyone must not exceed 2400mg by daily intake.
In sum, develop a kind of safe and harmless, water-retaining agent without sodium of the freezing original quality of Tilapia Fillet of holding and make
Seem necessary by method.
Summary of the invention
The present invention is directed to prior art lacks without sodium Tilapia Fillet water-retaining agent, it is provided that one can be effectively improved Rofe
Fillet retentiveness in soaking the course of processing can meet again the export market freezing Tilapia Fillet to low-sodium diet demand without sodium
Water-retaining agent and using method thereof.
In order to solve above technical problem, the technical scheme that the present invention provides is that a kind of freezing Tilapia Fillet is without sodium water conservation
Agent, each component and mass fraction ratio be:
More preferably the weight portion of each material is as follows:
Described potassium pyrophosphate, potassium carbonate, trehalose, potassium chloride are food stage.
A kind of use the method carrying out freezing Tilapia Fillet without sodium water-retaining agent, comprise the following steps:
(a) fresh tilapia living body color development；
B () fish body is half-and-half cut open, decaptitate, remove internal organs, bone, remove the peel, and after finishing is cleaned, divider lattice obtain raw material fillet；
C () proportional arrangement as described in claim 1 is good without sodium water-retaining agent；
D water-retaining agent in step c is joined in 15-20 DEG C of water by () so that it is be 2:100 with the weight ratio of water；
E the raw material fillet handled well are soaked in the solution configured in step d by (), solid-liquid ratio is 1:0.8～1:1,
Soak 60min 15～20 DEG C of temperature continuous stirring, soak and be placed on dewatering 10min on gauze, be advisable not drip；
F the Tilapia Fillet after () immersion ,-30 DEG C of quick freezing, proceeds to-20 DEG C after reaching-18 DEG C to fillet central temperature
Freezer cold storage.
The present invention can effectively improve Tilapia Fillet retentiveness in soaking the course of processing, keeps the natural color of fillet
Pool, improves the phenomenon of the drying loss that turns to be yellow during storing, extends the shelf life.Meanwhile, the present invention is without sodium formula, can be prevented effectively from by
In problems such as the cardiovascular disease that sodium salt absorption too much causes, meet the export market demand to low-sodium diet.
Detailed description of the invention
The proportioning of each component of the present invention is as follows, and its each component by mass fraction ratio is: potassium pyrophosphate 45～60 parts, potassium carbonate
15～30 parts, trehalose 5～15 parts, potassium chloride 15～30 parts.
The using method of above-mentioned formula, its use step is as follows:
A) fresh tilapia living body color development；
B) fish body is half-and-half cut open, decaptitates, removes internal organs, bones, removes the peel, and finishing is cleaned divider lattice and obtained raw material fillet；
C) preparation Tilapia Fillet is without sodium water-retaining agent, and it forms and component portion rate is: potassium pyrophosphate 45～60 parts, potassium carbonate
15～30 parts, trehalose 5～15 parts, potassium chloride 15～30 parts；
D) water-retaining agent in step c is joined in 15～20 DEG C of water so that it is be 2:100 with the weight ratio of water；
E) being soaked in the solution configured in step d by the raw material fillet handled well, solid-liquid ratio is 1:0.8～1:1,15
～20 DEG C of continuous stirring immersion 60min, soak and be placed on dewatering 10min on gauze, be advisable not drip；
F) Tilapia Fillet after soaking ,-30 DEG C of quick freezing, proceeds to-20 DEG C after reaching-18 DEG C to fillet central temperature
Freezer cold storage.
Step b need to carry out specification classification by outlet finished product requirement to raw material fillet；
After step e, must weigh, and calculate rate of body weight gain；
After step f, product quality guarantee period need to be observed；Carry out hydrostatic defrosting, and calculate defrosting percentage of water loss；Steaming and decocting, and boil on the nape opposite the mouth
Sense is evaluated.
Tilapia Fillet after said method processes without the immersion rate of body weight gain of sodium water-retaining agent up to more than 7%, defrosting dehydration
Rate is about-1.5%, and the shelf-life, up to more than 24 months, without jaundice drying loss phenomenon, oppresses high resilience after steaming and decocting, flavour is fresh
Beautiful.
Embodiment 1
Fresh tilapia living body color development；
Fish body is half-and-half cut open, decaptitates, removes internal organs, bones, removes the peel, and after finishing is cleaned, divider lattice obtain raw material fillet；
Preparation Tilapia Fillet without sodium water-retaining agent, its composition and component portion rate be: potassium pyrophosphate 50 parts, potassium carbonate 20 parts,
Trehalose 7 parts, 23 parts of potassium chloride；
Tilapia Fillet is joined in 15～20 DEG C of water without sodium water-retaining agent so that it is be 2:100 with the weight ratio of water；
The raw material fillet handled well being soaked in Tilapia Fillet without in sodium water-retaining agent solution, solid-liquid ratio is 1:0.8,15～20
DEG C continuous stirring soaks 60min, soaks and is placed on dewatering 10min on gauze, is advisable not drip；
Tilapia Fillet after immersion-30 DEG C of quick freezing, proceed to after reaching-18 DEG C to fillet central temperature-20 DEG C cold
Storehouse cold storage.
Analyzing of applying effects
Embodiment 2
Fresh tilapia living body color development；
Fish body is half-and-half cut open, decaptitates, removes internal organs, bones, removes the peel, and finishing is cleaned divider lattice and obtained raw material fillet；
Preparation Tilapia Fillet without sodium water-retaining agent, its composition and component portion rate be: potassium pyrophosphate 55 parts, potassium carbonate 20 parts,
Trehalose 10 parts, 15 parts of potassium chloride；
Tilapia Fillet is joined in 15～20 DEG C of water without sodium water-retaining agent so that it is be 2:100 with the weight ratio of water；
The raw material fillet handled well being soaked in Tilapia Fillet without in sodium water-retaining agent solution, solid-liquid ratio is 1:0.8,15～20
DEG C continuous stirring soaks 60min, soaks and is placed on dewatering 10min on gauze, is advisable not drip；
Tilapia Fillet after immersion-30 DEG C of quick freezing, proceed to after reaching-18 DEG C to fillet central temperature-20 DEG C cold
Storehouse cold storage.
Analyzing of applying effects
Embodiment 3
Fresh tilapia living body color development；
Fish body is half-and-half cut open, decaptitates, removes internal organs, bones, removes the peel, and finishing is cleaned divider lattice and obtained raw material fillet；
Preparation Tilapia Fillet without sodium water-retaining agent, its composition and component portion rate be: potassium pyrophosphate 58 parts, potassium carbonate 17 parts,
Trehalose 6 parts, 19 parts of potassium chloride；
Tilapia Fillet is joined in 15～20 DEG C of water without sodium water-retaining agent so that it is be 2:100 with the weight ratio of water；
The raw material fillet handled well being soaked in Tilapia Fillet without in sodium water-retaining agent solution, solid-liquid ratio is 1:0.8,15～20
DEG C continuous stirring soaks 60min, soaks and is placed on dewatering 10min on gauze, is advisable not drip；
Tilapia Fillet after immersion-30 DEG C of quick freezing, proceed to after reaching-18 DEG C to fillet central temperature-20 DEG C cold
Storehouse cold storage.
Analyzing of applying effects
The potassium pyrophosphate added in the present invention can pass through chelated metal ions, metal ion is reduced or eliminated to fillet face
The Oxidation of color, reaches to protect the effect of color；Potassium carbonate and potassium chloride are small-molecule substance, the most easily solve
From, it is provided that higher ionic strength, improve the water-retaining property of the flesh of fish；The trehalose added is that a kind of natural anion is many
Sugar, can effectively prevent protein denaturation, suppression rotten fishy smell, the generation of stink, stabilizing tissue cellularity, taste masking and suppression fat
Fat acid is decomposed, and has good effect in terms of improving fillet organizational structure, reducing freezing dehydration, optimization mouthfeel.By coordinating
The mechanism of action between each component, it is determined that most suitable blend proportion, plays optimal synergism.Freezing Tilapia Fillet without
Sodium water-retaining agent aqueous solution has weak base character, makes a part of free state hydrone carry pyrophosphate ion and trehalose from Rofe
The semipermeable membrane on fillet surface penetrates into, and improves the permeable pressure head of semipermeable membrane both sides, beneficially the moisture entrance flesh of fish intracellular, promotes
Moisture absorption.The small-molecule substance such as potassium carbonate and potassium chloride can improve the flesh of fish by the density changing protein charge simultaneously
The ionic strength of system, and cause a deviation from isoelectric point, IP, make between electric charge mutually exclusive, between protein, produce bigger sky
Between, slow down the cohesion in albuminous degeneration stage, compensate for trehalose be difficult to absorb shortcoming, beneficially fillet cold storage storage
Deposit, extend the shelf life.
The foregoing is only the preferred embodiment of the present invention, not in order to limit the present invention, without departing from claim
Any modification, equivalent substitution and improvement etc. done on the premise of described technical scheme, should be included in the protection of the present invention
Within the scope of.
Claims (4)
1. the water-retaining agent without sodium of a freezing Tilapia Fillet, it is characterised in that component and mass fraction ratio without sodium water-retaining agent be:
Potassium pyrophosphate 45 ~ 60 parts；
Potassium carbonate 15 ~ 30 parts；
Trehalose 5 ~ 15 parts；
15 ~ 30 parts of potassium chloride.
2. the water-retaining agent without sodium of a freezing Tilapia Fillet, it is characterised in that component and mass fraction ratio without sodium water-retaining agent be:
Potassium pyrophosphate 50 parts；
Potassium carbonate 20 parts；
Trehalose 7 parts；
23 parts of potassium chloride.
The water-retaining agent without sodium of freezing Tilapia Fillet the most according to claim 1 and 2, it is characterised in that: described potassium pyrophosphate,
Potassium carbonate, trehalose, potassium chloride are food stage.
4. one kind uses the method that the water-retaining agent without sodium described in right 1 or 2 carries out freezing Tilapia Fillet, it is characterised in that include
Following steps:
A) fresh tilapia living body color development；
B) fish body is half-and-half cut open, decaptitates, removes internal organs, bones, removes the peel, and after finishing is cleaned, divider lattice obtain raw material fillet；
C) proportional arrangement as described in claim 1 is good without sodium water-retaining agent；
D) water-retaining agent in step c is joined in 15-20 DEG C of water so that it is be 2:100 with the weight ratio of water；
E) being soaked in the solution configured in step d by the raw material fillet handled well, solid-liquid ratio is 1:0.8 ~ 1:1,15 ~
20 DEG C of temperature continuous stirring soak 60min, soak and are placed on dewatering 10min on gauze, are advisable not drip；
F) Tilapia Fillet after soaking ,-30 DEG C of quick freezing, proceeds to-20 DEG C of freezers after reaching-18 DEG C to fillet central temperature
Cold storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680801.6A CN106259841A (en) | 2016-08-17 | 2016-08-17 | The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680801.6A CN106259841A (en) | 2016-08-17 | 2016-08-17 | The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259841A true CN106259841A (en) | 2017-01-04 |
Family
ID=57679847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610680801.6A Pending CN106259841A (en) | 2016-08-17 | 2016-08-17 | The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056149A (en) * | 2017-12-18 | 2018-05-22 | 中国水产科学研究院黄海水产研究所 | A kind of freezing and storing method of fresh jellyfish |
| CN108420068A (en) * | 2018-03-06 | 2018-08-21 | 湖北兴发化工集团股份有限公司 | A kind of nutrient intensifying agent prescription and the application on freezing beefsteak |
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
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| CN108056149B (en) * | 2017-12-18 | 2021-05-25 | 中国水产科学研究院黄海水产研究所 | Fresh jellyfish cryopreservation method |
| CN108420068A (en) * | 2018-03-06 | 2018-08-21 | 湖北兴发化工集团股份有限公司 | A kind of nutrient intensifying agent prescription and the application on freezing beefsteak |
| CN108739942A (en) * | 2018-06-04 | 2018-11-06 | 广西金海盈食品有限公司 | A kind of production method of seasoning Tilapia mossambica block |
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN109567067A (en) * | 2018-10-30 | 2019-04-05 | 浙江工业大学 | A kind of quality holding cooking processing method of the flesh of fish |
| CN111387436A (en) * | 2020-03-24 | 2020-07-10 | 福建坤兴海洋股份有限公司 | Preparation method of frozen crotalaria mongolica product |
| CN111387436B (en) * | 2020-03-24 | 2023-04-04 | 福建坤兴海洋股份有限公司 | Preparation method of frozen crotalaria mongolica product |
| CN115088816A (en) * | 2022-03-11 | 2022-09-23 | 广西金海盈食品有限公司 | Production method and processing device of seasoned tilapia blocks |
| CN115088816B (en) * | 2022-03-11 | 2023-11-10 | 广西金海盈食品有限公司 | Production method and processing device of seasoned tilapia mossambica blocks |
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