Shrimp fresh-keeping agent and shrimp fresh-keeping method

A fresh-keeping method and preservative technology, which is applied in food preservation, food science, climate change adaptation, etc., can solve the problems of poor fresh-keeping performance and cumbersome process, and delay the increase and prolongation of the total number of bacteria and volatile basic nitrogen. Freshness period, the effect of avoiding structural deterioration

Inactive Publication Date: 2011-03-30
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method needs to shell the shrimp, the process is cumbersome, and the freshness preservation performance is not good

Method used

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  • Shrimp fresh-keeping agent and shrimp fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Shrimp raw material selection: select fresh shrimp, intact shrimp;

[0026] (2) Cleaning: clean with water

[0027] (3) Soaking in compound preservative: the compound preservative is compounded by chitosan 0.45g / L, phytic acid 0.5g / L, ethylenediaminetetraacetic acid 0.5g / L, 4-hexylresorcinol 0.007g / L Made by soaking the selected fresh shrimp in the compound preservative for 3 minutes.

[0028] (4) Drain: Take the shrimp out of the compound preservative and drain for 2 minutes.

[0029] (5) Modified atmosphere packaging: 40% CO 2 / 40%N 2 / 20%O 2 Gas ratio mix packs shrimp.

[0030] (6) Storage: The modified atmosphere packaged shrimps are stored at -0.5°C to keep fresh.

Embodiment 2

[0032] (1) Shrimp raw material selection: select fresh shrimp, intact shrimp;

[0033] (2) Cleaning: clean with water

[0034] (3) Soaking in compound preservative: the compound preservative is compounded by chitosan 0.5g / L, phytic acid 0.45g / L, ethylenediaminetetraacetic acid 0.6g / L, 4-hexylresorcinol 0.01g / L Made by soaking the selected fresh shrimp in the compound preservative for 5 minutes.

[0035] (4) Drain: Take the shrimp out of the compound preservative and drain for 2 minutes.

[0036] (5) Modified atmosphere packaging: 45% CO 2 / 45%N 2 / 10%O 2 Gas ratio mix packs shrimp.

[0037] (6) Storage: The modified atmosphere packaged shrimps are stored and kept fresh at -1°C.

Embodiment 3

[0039] (1) Shrimp raw material selection: select fresh shrimp, intact shrimp;

[0040] (2) Cleaning: clean with water

[0041] (3) Soaking in compound preservative: the compound preservative is compounded by chitosan 0.55g / L, phytic acid 0.5g / L, ethylenediaminetetraacetic acid 0.4g / L, 4-hexylresorcinol 0.011g / L Made by soaking the selected fresh shrimp in the compound preservative for 5 minutes.

[0042] (4) Drain: Take the shrimp out of the compound preservative and drain for 3 minutes.

[0043] (5) Modified atmosphere packaging: 45% CO 2 / 50%N 2 / 5%O 2 Gas ratio mix packs shrimp.

[0044] (6) Storage: The modified atmosphere packaged shrimps are stored at -2°C to keep fresh.

[0045] Table 1 The detection index of shrimp

[0046]

[0047] As can be seen from the results in Table 1, using the method of the present invention to preserve fresh shrimps effectively slows down the deterioration rate of shrimps, has a good anti-blackening effect, prolongs the shelf life, ...

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PUM

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Abstract

The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a shrimp fresh-keeping agent and a shrimp fresh-keeping method. Background technique [0002] Shrimp meat is delicious and nutritious, rich in minerals, and easily digested and absorbed by the human body. However, shrimps are susceptible to bacterial attack and spoilage during fishing, transportation, processing and storage, especially the phenomenon that shrimp bodies are prone to blackening. Sulfur dioxide producing substances (sulfites) are commonly used in my country to inhibit or delay the blackening of shrimp, but the application of sulfites in food has serious safety problems, so its use is restricted. [0003] Scholars at home and abroad have carried out some research on the control of shrimp sulfur dioxide and the development of biological preservatives, and have achieved certain results, but there are still some problems, such as: high cost, not su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3418A23L3/36A23L1/33A23L17/40
CPCY02A40/90
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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