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

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...