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Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique

A film-coating preservative, white shrimp technology, applied in the field of fresh-keeping and storage of shrimp, can solve the problem of no literature report on the application of ice temperature technology, achieve good film-forming properties and prevent blackening

Inactive Publication Date: 2010-06-16
SHANGHAI OCEAN UNIV
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no literature report on the application of ice temperature technology to shrimp

Method used

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Embodiment Construction

[0010] The present invention will be further described below in conjunction with embodiment.

[0011] Dissolve 4-hexylresorcinol, citric acid, and ascorbic acid in water in turn, stir evenly, then add glacial acetic acid to mix evenly, and then add chitosan with a stir bar to dissolve to a uniform yellow liquid to obtain the coating preservative. 4-hexylresorcinol, citric acid, ascorbic acid, and chitosan account for the mass percentages of preservatives in the above-mentioned film preservatives and are respectively: 0.01%, 1.5%, 1.0% and 1.5%; glacial acetic acid accounts for the volume percentages of preservatives For: 1.0%; the rest is water. Apply the preservative to the surface of the shrimp with a brush, drain the excess preservative, and let it dry naturally for 20 minutes. The above-mentioned Penaeus vannamei was stored in ice temperature, and the storage temperature was set at -1°C. Compared with the traditional fresh-keeping method of Penaeus vannamei, the inventio...

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Abstract

The invention discloses a method for storing white shrimps by using a film coating preservative in combination with an ice-temperature technique. The process flow of the invention comprises the following steps: 1, shocking and inactivating the white shrimps by crushed ice, cleaning the white shrimps by clean water, draining the white shrimps, and then coating the film coating preservative on the white shrimps; and 2, storing the white shrimps at the ice temperature which is between 2.2 DEG C below zero and 0 DEG C. The preservative consists of 4-hexylresorcinol, citric acid, ascorbic acid, chitosan, glacial acetic acid and water, wherein the mass of the 4-hexylresorcinol, citric acid, ascorbic acid and chitosan account for 0.005 to 0.015 percent, 1.0 to 2.0 percent, 0.5 to 2.5 percent and 0.8 to 1.5 percent of the mass of the preservative respectively, the glacial acetic acid accounts for 0.8 to 1.2 percent of the volume of the preservative, and the balance is water. By the combination of the film coating preservative and ice-temperature technique, the shelf life of the white shrimps is prolonged by 1 to 2 times compared with that of the white shrimps frozen at a temperature of 4 DEG C.

Description

technical field [0001] The invention relates to the field of fresh-keeping and storage of shrimps, in particular to a method for preserving Penaeus vannamei with a film-coated fresh-keeping agent combined with ice temperature technology. Background technique [0002] Penaeus vannamei is one of the rare aquatic products in my country. It is deeply loved by people because of its large meat content, delicious meat and rich nutrition. my country has become the country with the largest farming area and the highest output of Penaeus vannamei in the world. Penaeus vannamei contains a large number of microorganisms when it is caught, and it is extremely perishable after death and has a short shelf life. The polyphenol oxidase in the shrimp body can catalyze the color source substances such as tyrosine to form black substances, so it is extremely It is easy to turn black, and the blackened shrimp may not be inedible, but the price has dropped significantly. The disadvantage of preser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/375A23L3/3562
CPCY02A40/90
Inventor 谢晶凌萍华韩志
Owner SHANGHAI OCEAN UNIV
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