Method for preservation and freshness-keeping of processing rejected materials of shrimps

A technology for storing and keeping fresh and leftovers, applied in the field of leftovers, can solve the problems of high energy consumption in frozen storage, limited development and utilization, and short storage period, and achieve the effects of inhibiting growth and reproduction, low cost, and simple operation

Inactive Publication Date: 2012-05-23
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of these new technologies and the development of new products require at first to ensure the supply of raw materials (shrimp processing waste). At the same time, due to the seasonality of shrimp farming and processing, the raw materials currently used are mainly fresh and frozen. Storage consumes more energy and costs more, and fresh raw materials have a very short shelf life, which limits their development and utilization to a certain extent. Therefore, it is urgent to develop an economical and feasible storage method for shrimp processing waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for storing and keeping fresh shrimp processing scraps. Weigh 20kg of shrimp processing scraps, add 1.8kg of acidity regulator——5% sulfuric acid aqueous solution and mix well, measure its pH value as 3.2; then add 5g of oil Soluble antioxidant BHT, mix well, put into plastic bags and store in airtight storage at 0-10°C. During the first 7 days of storage, acidity regulator must be added in time to stabilize the pH value of shrimp processing scraps at 3.0-3.5 Between them, after storage for 3 months, it was detected that the contents of protein, astaxanthin (ester) and polyunsaturated fat had no significant changes.

Embodiment 2

[0018] A method for storing and keeping fresh shrimp processing scraps. Weigh 50 kg of shrimp processing scraps, add 5 kg of acidity regulator—a hydrochloric acid aqueous solution with a concentration of 3.6% and mix well, and measure its pH value to be 3.4; then add 20 g of oil-soluble Antioxidant TBHQ, mix well, put into plastic bags and store in airtight at 0-10°C, acidity regulator must be added in time during the first 7 days of storage to stabilize the pH value of shrimp processing scraps at 3.0-3.5 During the test after storage for 3 months, there was no significant change in the content of protein, astaxanthin (ester) and polyunsaturated fat.

Embodiment 3

[0020] A method for storing and keeping fresh shrimp processing scraps. Weigh 20kg of shrimp processing scraps, add 2kg of acidity regulator——phosphoric acid aqueous solution with a concentration of 3.2% and mix well, and measure its pH value to be 3.4; then add 5g of oil-soluble Antioxidant BHA, mix well, put into plastic bag and store in airtight at 0-10℃ temperature condition, add acidity regulator in time for the first 7 days of storage period to stabilize the pH value of shrimp processing scraps at 3.0-3.5 During the test after storage for 3 months, there was no significant change in the content of protein, astaxanthin (ester) and polyunsaturated fat.

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PUM

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Abstract

The invention relates to a method for preservation and freshness-keeping of processing rejected materials of shrimps. Processing rejected materials of shrimps and proper amount of acidity regulators water solution with concentration of 3-10 percent are mixed well to reduce the pH value of the processing rejected materials of shrimps to be 3.0-3.5; and then oil-soluble oxidation inhibitor is added,and the mixture is airtightly stored at the temperature of 0-10 DEG C; wherein the acidity regulators are the mixtures of one, or two or more than two of the hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, methanoic acid, lactic acid, propionic acid or citric acid; the oxidation inhibitor is the mixture of one, or two or more than two of the oil-soluble oxidation inhibitor-BHA, BHT, TBHQ or rosemary; and the use amount of the processing rejected materials of shrimps and the oil-soluble oxidation inhibitor are respectively 10000 by weight part and 2-5 by weight part. The methodcan preserve the processing rejected materials of shrimps for 3 months at the temperature of 0-10 DEG C.

Description

Technical field: [0001] The invention relates to a storage and preservation method for leftovers produced in the shrimp processing industry, namely, shrimp heads and shrimp shells. Background technique: [0002] my country is a large fishery production country with abundant shrimp resources. In recent years, with the rapid development of the shrimp export processing industry, a large amount of leftovers - shrimp heads and shrimp shells have been produced. This inedible part accounts for 35~55% of shrimp weight, contains a large amount of protein, chitin, astaxanthin (ester) and unsaturated fatty acid etc. And the economic benefit of the whole fishery is of great significance. Shrimp processing wastes contain highly active endogenous enzymes (especially protease), and are easily polluted by external microorganisms due to high water and protein content, so they are easily spoiled and deteriorated, and there are phenomena such as odor and browning. At the same time, shrimp Gr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/12A23B4/18A23B4/20
Inventor 李利军杨锋
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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