阅读说明：本技术 一种适用于南极磷虾的无磷嫩化剂及其应用 (Phosphorus-free tenderizer suitable for euphausia superba and application thereof ) 是由 李冬梅 林峻鑫 辛丘岩 张彪 那晓康 程胜 杨贺 于 2020-04-30 设计创作，主要内容包括：本发明公开了一种适用于南极磷虾的无磷嫩化剂,由以下原料按质量百分比组成：海藻糖15～35％,海藻酸钠0～10％,大豆分离蛋白10～40％,碱性氨基酸10～45％,氯化钠5～35％,壳聚糖4～10％,谷氨酰胺转氨酶3～10％；其中,所述碱性氨基酸由精氨酸、赖氨酸和组氨酸按质量比3:1:1组成,所述谷氨酰胺转氨酶的酶活力为5万u/g。所述适用于南极磷虾的无磷嫩化剂不含磷酸盐,安全性高,使用快速简便,溶解于水后对南极磷虾浸泡处理,能显著提升南极磷虾熟制后的嫩度,尤其是减少南极磷虾传统加工熟制过程中汁液的流失、改善南极磷虾传统加工熟制后的板结现象、提升食用口感和营养品质。(The invention discloses a phosphorus-free tendering agent suitable for euphausia superba, which comprises the following raw materials in percentage by mass: 15-35% of trehalose, 0-10% of sodium alginate, 10-40% of soybean protein isolate, 10-45% of basic amino acid, 5-35% of sodium chloride, 4-10% of chitosan and 3-10% of glutamine transaminase; the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g. The phosphorus-free tendering agent suitable for the Antarctic krill does not contain phosphate, is high in safety and rapid and simple to use, can be used for soaking the Antarctic krill after being dissolved in water, can remarkably improve the tenderness of the cooked Antarctic krill, particularly reduces the loss of juice in the traditional processing and cooking process of the Antarctic krill, improves the hardening phenomenon of the traditional processing and cooking process of the Antarctic krill, and improves the edible taste and the nutritional quality.)

1. The phosphorus-free tendering agent suitable for the antarctic krill is characterized by comprising the following components in percentage by mass:

wherein the basic amino acid consists of arginine, lysine and histidine according to the mass ratio of 3:1: 1; the enzyme activity of the glutamine transaminase is 5 ten thousand U/g.

2. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, characterized by consisting of the following components in mass percent:

the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.

3. The phosphorus-free tenderizer for antarctic krill as claimed in claim 1, characterized by consisting of the following components in mass percent:

the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.

4. The use of the phosphorus-free tenderizer for antarctic krill as claimed in any one of claims 1 to 3, wherein the phosphorus-free tenderizer for antarctic krill is used for soaking antarctic krill, comprising the steps of:

dissolving the phosphorus-free tendering agent suitable for the Antarctic krill in water to prepare a phosphorus-free tendering agent solution; soaking Antarctic krill meat in the phosphorus-free tenderizer solution for 0.5-2 h at 4 ℃; wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to water is 1: 9.

5. The application of the phosphorus-free tenderizer for antarctic krill as claimed in claim 4, wherein the mass ratio of the antarctic krill meat to the phosphorus-free tenderizer solution is 1 (0.5-5).

6. The use of the phosphorus-free tenderizer for antarctic krill according to claim 4, comprising the steps of: dissolving the phosphorus-free tenderizer suitable for the antarctic krill into water to prepare a phosphorus-free tenderizer solution, wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to the water is 1: 9; soaking Antarctic krill meat in 2 times of phosphorus-free tenderizer solution, and soaking at 4 deg.C for 1 h.

Technical Field

The invention relates to the field of aquatic product processing, in particular to a phosphorus-free tendering agent suitable for euphausia superba and application thereof

Background

Antarctic krill is a single organism that lives on the earth in Antarctic, is known to be the most abundant resource, is nutritious, and is called the largest animal protein pool on earth. According to statistics, the biological resource amount of the antarctic krill is about 3.79 million tons, and meanwhile, about 3.42 to 5.36 million tons of shrimps can be bred every year. The fishing of the antarctic krill is started in the 60 th 20 th century abroad, and the fishing of the antarctic krill is firstly carried out in 2009 in China. In the early stage of fishing and development, Antarctic krill is mostly used in aquaculture industry or as high-grade bait, and with the approval of nutritional value and the development of technology of Antarctic krill, Antarctic krill is gradually developed into various high value-added products for human eating or use, but the number of target consumer groups of the high value-added products is limited, and at present, the annual total fishing amount of the world to krill is still far lower than the limit of 62 ten thousand tons of the administrative fishery industry. Therefore, the development of the common cooked products becomes an important breakthrough for promoting the consumption of the current antarctic krill industry.

For Antarctic krill, because the composition ratio of each protein is different from that of common water products, some problems exist in the product cooking process, such as hardening phenomenon after traditional processing cooking and serious tenderness reduction. Meanwhile, the processing time and temperature also affect the taste and quality of cooked euphausia superba due to the autolytic enzyme property of euphausia superba. Phosphorus-containing modifying agents such as sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are mostly used at home and abroad as quality improvement of aquatic products, and composite phosphorus-free modifying agents such as sodium bicarbonate, sodium alginate and sodium citrate are also used for quality improvement. In the former, the addition amount of phosphate needs to be strictly controlled, and the additive effect generated by eating various aquatic products for a long time can also cause that the excessive intake of phosphorus affects the balance of calcium and phosphorus of a human body and is harmful to health; the latter requires a long processing time due to a poor quality improvement effect, and requires a large time and cost in the industrial production process. Therefore, the development of a targeted phosphorus-free tendering agent suitable for the antarctic krill is of great significance.

Disclosure of Invention

The invention aims to solve the problems of reduced tenderness, hardening and the like of the existing antarctic krill in frozen transportation and traditional processing and cooking, and provides the phosphorus-free tenderizer which has safe components, simple use method and short processing time, can obviously improve the tenderness of the antarctic krill, and improves the color, the taste and the texture of the antarctic krill.

The invention also discloses a phosphorus-free tendering agent suitable for euphausia superba and application thereof.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a phosphorus-free tendering agent suitable for Antarctic krill comprises the following components in percentage by mass:

wherein: the basic amino acid is formed by mixing arginine, lysine and histidine according to the mass ratio of 3:1: 1; the enzyme activity of the glutamine transaminase is 5 ten thousand U/g.

In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill consists of the following components in percentage by mass:

the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.

In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill consists of the following components in percentage by mass:

the basic amino acid is composed of arginine, lysine and histidine according to a mass ratio of 3:1:1, and the enzyme activity of the glutamine transaminase is 5 wu/g.

The phosphorus-free tenderizer for the antarctic krill is used for soaking the antarctic krill meat, so that the cooking loss of the antarctic krill is reduced, and the tenderness is improved; the specific application method comprises the following steps: soaking Antarctic krill meat in a phosphorus-free tenderizer solution with the mass of 0.5-5 times that of the Antarctic krill meat, and soaking for 0.5-2 hours at 4 ℃; the non-phosphorus tenderizer solution is as follows: the phosphorus-free tendering agent suitable for the antarctic krill is dissolved in water to prepare the product; wherein the mass ratio of the phosphorus-free tenderizer suitable for the antarctic krill to water is 1: 9.

Preferably, the application of the phosphorus-free tenderizer suitable for the antarctic krill is as follows: the mass ratio of the Antarctic phosphorus shrimp meat to the phosphorus-free tenderizer solution is 1: 2.

In a preferable mode, the phosphorus-free tendering agent suitable for the antarctic krill is applied by uniformly mixing the phosphorus-free tendering agent and water according to the mass ratio of 1:9, and fully dissolving to prepare a phosphorus-free tendering agent solution; soaking Antarctic krill meat in the phosphorus-free tenderizer solution for 1h at 4 ℃; and soaking the antarctic krill and the phosphorus-free tenderizer solution according to the mass ratio of 1: 2.

The invention has the beneficial effects that:

(1) after the euphausia superba is pretreated, the tenderness of cooked products can be effectively improved, the taste of the products is improved, the flavor is improved, and the phenomena of hard meat and hardened meat of the cooked products of the euphausia superba are improved; reduce the product loss rate and provide the product yield.

(2) The phosphorus-free tendering agent suitable for the euphausia superba is safe and phosphorus-free in components, can avoid the health problem caused by adding phosphate, and ensures the health of consumers.

(3) Compared with the treatment time of 3-5 h of a common quality improver on the market, the phosphorus-free tenderizer for the antarctic krill has the advantages that the pretreatment time is shortened to 0.5-2 h, the treatment steps are few, the time cost is saved, the production efficiency is improved, and the influence of the quality of the prawn meat caused by the autolysis problem of the antarctic krill can be effectively reduced.

Detailed Description

The following examples further illustrate the embodiments of the present invention in detail.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Trehalose used in the following examples was manufactured by Nanjing Jingrun Biotech Co., Ltd, CAS number 99-20-7; sodium alginate, the manufacturer is Nanjing Jingrun Biotech Co., Ltd, CAS number 9005-38-3; the soybean protein isolate is produced by Hangzhou Zhongxiao food ingredient company with CAS number of 9010-10-0; chitosan, manufactured by Shandong land sea blue Saint Biotechnology Co., Ltd, CAS number 9012-76-4; the glutamine transaminase is produced by Henan Lin Van biotech Co., Ltd, the CAS number is 80146-85-6, and the enzyme activity is 5 wu/g; arginine, manufactured by Henan Tang ancient food ingredient Co Ltd, with CAS number of 74-79-3; lysine, the manufacturer is Henan Tang ancient food ingredient Co Ltd, CAS number is 56-87-1; histidine was manufactured by Henan Tang food ingredient Co., Ltd, CAS number 71-00-1.