Water-retaining method for frozen peeled shrimps

A shrimp and water tank technology, applied in the fields of food preservation, food science, application, etc., can solve the problems of water loss, discoloration, unpleasantness, etc., and achieve the effect of reducing water loss and highlighting the aroma and sweetness.

Inactive Publication Date: 2010-12-22
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a water retention method for frozen shrimp, which changes the traditional phosphate water retention process of frozen shrimp, solves the problem of water loss and discoloration during frozen storage, and avoids the unpleasant metallic astringency of shrimp products caused by phosphate water retention agents in the past. taste and is not conducive to the occurrence of human health incidents, improve the quality, image and price of shrimp products, and promote the improvement of its economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] a. After removing the heads and shells of the shrimps, use ozone water with an ozone concentration of 1 mg / L for disinfection and sterilization for 5 minutes, and control the temperature of the ozone water below 5°C;

[0013] b. Take sterile water and pour it into the soaking tank, adjust the water temperature to about 4°C, add sodium chloride to a mass concentration of 0.05%, food-grade trehalose to a mass concentration of 0.25%, and sodium alginate lysate to a mass concentration of 0.5% (cracking The molecular weight of the product is about 6000Da), a certain amount of peeled shrimp is put into the water tank, the amount of water is 2 times of the weight of peeled shrimp, and the soaking time is 50 minutes;

[0014] c. Freeze the taken-out shelled shrimps until the central temperature is below -18°C to prepare frozen shelled shelled shrimp products. The thawing loss rate of this product is about 2.32%.

Embodiment 2

[0016] a. After removing the heads and shells of the shrimps, use ozone water with an ozone concentration of 1.5 mg / L for disinfection and sterilization for 1 min, and control the temperature of the ozone water below 10°C;

[0017] b. Take sterile water and pour it into the soaking tank, adjust the water temperature to about 8°C, add sodium chloride to a mass concentration of 0.45%, food-grade trehalose to a mass concentration of 0.75%, and sodium alginate lysate to a mass concentration of 1.5% (cracking) The molecular weight of the product is about 7000Da), and a certain amount of peeled shrimp is put into the water tank, and the amount of water is 1.5 times of the weight of peeled shrimp, and the soaking time is 30 minutes;

[0018] c. Freeze the taken-out shrimp until the central temperature is below -18°C to prepare frozen shrimp products. The thawing loss rate of this product is about 2.39%.

Embodiment 3

[0020] a. After removing the heads and shells of the shrimps, use ozone water with an ozone concentration of 1.25mg / L for disinfection and sterilization for 3 minutes, and control the temperature of the ozone water below 5°C;

[0021] b. Take sterile water and pour it into the soaking tank, adjust the water temperature to about 4°C, add sodium chloride to a mass concentration of 0.25%, food-grade trehalose to a mass concentration of 0.5%, and sodium alginate lysate to a mass concentration of 1% (cracking The molecular weight of the product is about 8000Da), and a certain amount of peeled shrimp is put into the water tank, the amount of water is 2 times of the weight of peeled shrimp, and the soaking time is 40 minutes;

[0022] c. Freeze the taken-out shelled shrimps until the central temperature is below -18°C to form frozen shelled shelled shrimp products. The thawing loss rate of this product is about 2.06%.

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PUM

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Abstract

The invention discloses a water-retaining method for frozen peeled shrimps, which comprises the following steps of: removing heads and shells of shrimps, sterilizing with ozone water with the ozone concentration of 1-1.5mg/L for 1 to 5 minutes, and controlling the temperature of the ozone water below 10 DEG C; taking the peeled shrimps out, soaking in sterile water containing 0.5 to 0.45 mass percent sodium chloride, 0.25 to 0.75 mass percent food-level trehalose and 0.5 to 1.5 mass percent sodium alginate lysate for 30 to 50 minutes, controlling the water temperature at about 4-10 DEG C and the water amount 1.5 to 2 times weight of the peeled shrimps, taking the peeled shrimps out, and freezing until the core temperature is below -18 DEG C to obtain the frozen peeled shrimp products. In the method, a phosphorus-free water-retaining agent is adopted to process the peeled shrimps for the first time to fulfill the aim of retaining water; and the technology changes the traditional phosphate water-retaining process for the frozen peeled shrimps, solves the problems of water loss and color change in the freezing storage process, avoids the unpleasant metal astringency of the peeled shrimp products and unfavorable human health events caused by the conventional phosphate water-retaining agent, improves the quality appearance and price of the peeled shrimp products, and promotes the economic benefit of the peeled shrimp products.

Description

technical field [0001] The invention relates to a water retention method for frozen shrimp, belonging to the technical field of aquatic product processing. Background technique [0002] Shrimp is one of the important aquaculture products in my country. Its shell is thin and fat, and its meat is fresh and tender. It is a prawn product with high nutritional value. It has high protein content, low fat content, and is rich in various vitamins and amino acids needed by the human body. It is one of the processing methods commonly used by modern food processing enterprises to make shrimp products from the edible part of prawns. However, the protein of shrimp meat is prone to denaturation during frozen storage. As the storage time increases, the water holding capacity of shrimps will decrease. Reduced, when thawing and heating, the loss of juice increases, resulting in weightlessness, which leads to the deterioration of the taste, texture, juiciness and smell of the product, and these...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/375
Inventor 郝淑贤李来好杨贤庆石红岑剑伟陈胜军黄卉马海霞戚勃魏涯吴燕燕刁石强周婉君邹明辉
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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