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
CN101002579AActive Publication Date: 2007-07-25ZHEJIANG GONGSHANG UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
ZHEJIANG GONGSHANG UNIVERSITY
Publication Date
2007-07-25

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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.
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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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