Controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps

Abstract

The invention discloses a controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps, which comprises the following steps of: soaking caught seawater shrimps with a 4-hexylresorcinol solution with the mass concentration of 1-2% for 2-4min, wherein the volume of the soaking solution is 1.5-2 times as heavy as the weight of the raw material; disinfecting and sterilizing the soaked seawater shrimps for 5-10min by using ozone water with the water temperature lower than 5 DEG C and the ozone concentration of 1-1.5mg/L, fishing out, rinsing with clean water lower than 5 DEG C, draining, putting into controlled-atmosphere packaging bags or boxes, and injecting a gas mixture of 70-80% CO2 and 20-30% N2 for packaging by using a controlled-atmosphere packaging machine, wherein 2-4mL gas is injected for each gram of seawater shrimps; and storing the packaged product at subzero 2.0 to 0 DEG C. The method can remarkably prolong the shelf life of the seawater shrimps to 8-12 days, ensures the eating safety of the product and maintain the good quality of the product.

Description

technical field [0001] The invention relates to a fresh-keeping method for aquatic products, in particular to a method for keeping seawater shrimp fresh at controlled atmosphere and ice temperature, and belongs to the technical field of food fresh-keeping. Background technique [0002] The main varieties of shrimp in my country are Penaeus vannamei, Penaeus orientalis, Macrobrachium rosenbergii, Penaeus monodon, green shrimp, Chinese prawn, long-haired prawn, short-grooved prawn, Japanese prawn, Chinese hairy shrimp, Japanese hairy shrimp, freshwater crayfish , Penaeus prawn, etc., most of which are seawater shrimp. According to statistics, in 2006, the total amount of shrimp aquatic products in my country was more than 3.2 million tons, of which farmed shrimp accounted for about 1.33 million tons, which has become an important source of income for Chinese fishermen. [0003] The meat of seawater shrimp is fresh and tender. It is a prawn product with high nutritional value. ...

AI Technical Summary

Problems solved by technology

[0003] The meat of seawater shrimp is fresh and tender. It is a prawn product with high nutritional value. It has high protein content, low fat content, rich in vitamins and amino acids and other nutrients needed by the human body. Cooked whole shrimp, frozen products, frozen cooked shrimp meat, raw whole shrimp or frozen raw shrimp meat (shrimp) are the main products, and the product processing situation is single, and it cannot meet the consumption needs of consumers for fresh seawater shrimp

The main reason why seawater shrimp cannot be kept fresh for a long time is that the shrimp shell is easy to blacken and the growth of microorganisms occurs during its transportation and sales.

At present, sulfite treatment is often used to inhibit the blackening of seawater shrimp, and the microbial control technology is mostly based on chlorine-containing fungicides. These treatment methods can easily lead to the occurrence of SO2 and chlorine residues in shrimp bodies, which is not conducive to the protection of seawater shrimp products. Increased competitiveness