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Agent for preservation of shrimp, and its application

A preservative and shrimp technology, applied in the fresh-keeping field of food processing, can solve problems such as excessive sulfite, uneven distribution of preservatives, unsatisfactory fresh-keeping effect, etc., and achieve the effect of low cost

Active Publication Date: 2007-07-25
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the problem of uneven distribution of preservatives (including sulfite, bisulfite, pyrosulfite, and low sulfite) in shrimp fresh-keeping ice, so as to ensure that no fresh-keeping effect occurs during the fresh-keeping process Obvious but the sulfite exceeds the standard (in SO 2 Calculated), sulfite does not exceed the standard (as SO 2 calculation), but the fresh-keeping effect is not ideal, and the edible and commodity value of shrimps can be improved.

Method used

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  • Agent for preservation of shrimp, and its application
  • Agent for preservation of shrimp, and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Get a certain amount of Penaeus vannamei, freeze to death in ice water, use sodium pyrosulfite concentration 580mg / kg water, glycerol concentration 0.07%, sodium alginate concentration 0.03~0.5% The ice made by the shrimp preservative of the present invention, press The ratio of shrimp to ice is 1:2 and stored at 0°C to 4°C. The blackening began to appear on the 7th day after storage, and the SO in the shrimp meat 2 The residue was 28.9 mg / kg.

Embodiment 2

[0028] Take a certain amount of red shrimp, use the ice made of shrimp preservative with a sodium sulfite concentration of 560mg / kg water and a sodium alginate concentration of 0.06%, and store it at a state of 0°C to 4°C at a ratio of 1:2 for shrimp to ice Down. The blackening began to appear on the 10th day after storage, and the SO in the shrimp meat 2 The residue was 31.3 mg / kg.

Embodiment 3

[0030] Get a certain amount of Macrobrachium prawns, freeze to death in ice water, use sodium bisulfite concentration 540mg / kg water, the ice that the shrimp preservative of the present invention of glycerin concentration 0.08% is made, the ratio of shrimp to ice is 1: 2 The ratio is stored at 0°C to 4°C. The blackening began to appear on the 7th day after storage, and the SO in the shrimp meat 2 The residue was 26.5 mg / kg.

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PUM

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Abstract

An antistaling agent for shrimps is prepared from sulfite and the disperser chosen from carboxymethyl cellulose sodium, glycerine, sodium alginate, carragreenin and tween-80. Its application method includes dissolving it in water, stirring, and freezing to become antistaling ice for shrimps.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping in food processing, and relates to a fresh-keeping agent for fresh-keeping shrimps and an application thereof. Background technique [0002] Shrimp belongs to Arthrozoa, Crustacea, Decapod order, Swimming suborder. It has the characteristics of tender meat, delicious taste and rich nutrition. Containing protein is higher than fish, and contains higher vitamin A, and economic value is high, is welcomed by consumers in general. However, sea shrimps are small in size, high in water content, soft in muscle tissue, susceptible to bacterial attack, and prone to spoilage; sea shrimps contain a large amount of enzymes and tyrosine, which are easily oxidized to produce melanin, making the shrimp body black . The blackening and spoilage of shrimp all seriously affect its quality, reducing edible and commodity value. [0003] Sulfite is a bleaching agent, preservative and antioxidant widely used in...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24A23B4/06
Inventor 戴志远陈飞东
Owner ZHEJIANG GONGSHANG UNIVERSITY
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