Compound color fixative for frozen shrimp meat and color protection method

The invention belongs to the technical field of food, and relates to a frozen shrimp meat compound color fixative and a color protection method, and the frozen shrimp meat compound color fixative comprises an antioxidant, a stabilizer, a pH regulator and a diluent. The compound color fixative disclo...

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Bibliographische Detailangaben
Hauptverfasser:	XIONG WEI, XUE FANGJUN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention belongs to the technical field of food, and relates to a frozen shrimp meat compound color fixative and a color protection method, and the frozen shrimp meat compound color fixative comprises an antioxidant, a stabilizer, a pH regulator and a diluent. The compound color fixative disclosed by the invention is completely dissolved in ice water to soak the shrimp meat, so that the color change of the shrimp meat in a freezing period is reduced, and the red turning of the shrimp meat is effectively reduced. 本发明属于食品技术领域，涉及一种冷冻虾仁复配护色剂及护色方法，包括抗氧化剂、稳定剂、PH调节剂和稀释剂。本发明所述复配护色剂完全溶解于冰水，对虾仁进行浸泡，减少虾仁在冷冻期间的颜色变化，有效的减少虾仁的变红。