Method for reducing volatile basic nitrogen in frozen shelled shrimps

A technology of volatile base nitrogen and base nitrogen, applied in the field of food processing, can solve the problems of slow activation rate of chlorine dioxide, unsuitable for large-scale production, low feasibility, etc., and achieves low cost, reduced content, guaranteed freshness effect

Active Publication Date: 2013-01-09
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, based on the limited production equipment of aquatic products manufacturers, it is not feasible to irradiate shrimp; while the activation rate of chlorine dioxide is slow, the conversion rate is low, and there are residues; in addition, ozone treatment requires high cost and is not suitable for current applications. In large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Remove the heads and tails of fresh shrimps, remove the shells, and make shrimps, wash off the dirt on the surface of the shrimps with water; put the cleaned shrimps into the EDTA solution with a concentration of 1.0‰, the weight ratio of the EDTA solution to the shrimps is 1.5:1, and use citric acid solution to adjust the pH of the EDTA solution to 5.0, soak for 0.5h, then fish out the shrimp, and repeat once; the obtained shrimp is washed with water, then vacuum-packed and frozen to obtain frozen shrimp with a better shape. The content of volatile basic nitrogen in the medium is 24.5mg.

Embodiment 2

[0018] Remove the heads and tails of fresh shrimps, remove the shells, and make shrimps, wash off the dirt on the surface of the shrimps with water; put the cleaned shrimps into the EDTA solution with a concentration of 2.0‰, the weight ratio of the EDTA solution to the shrimps is 1.5:1, and use citric acid The solution adjusts the pH of the EDTA solution to 5.5, soaks for 0.5h, and then removes the shrimps and repeats 3 times; the obtained shrimps are washed with water, then vacuum-packed and frozen to obtain frozen shrimps with a good shape. After testing, every 100g of the frozen shrimps The content of volatile basic nitrogen in the medium is 23.1mg.

Embodiment 3

[0020] Remove the heads and tails of fresh shrimp, remove the shells, and make shrimps, wash off the dirt on the surface of the shrimps with water; put the cleaned shrimps into the EDTA solution with a concentration of 3.0‰, the weight ratio of the EDTA solution to the shrimps is 1.5:1, and use citric acid The solution adjusts the pH of the EDTA solution to 6.0, soaks for 0.5h, then fishes out the shrimps and repeats 5 times; the obtained shrimps are washed with water, then vacuum-packed and frozen to obtain frozen shrimps with good shape. After testing, every 100g of the frozen shrimps The content of volatile base nitrogen in the medium is 21.8mg.

[0021] The raw materials used in the examples are all common commercially available industrial products.

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PUM

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Abstract

The invention provides a method for reducing volatile basic nitrogen in frozen shelled shrimps. The method comprises the following steps of: removing heads and shells from fresh shrimps to form shelled shrimps; washing the shelled shrimps with water to remove dirt from the surface of the shelled shrimps; placing the washed shelled shrimps into ethylene diamine tetraacetic acid (EDTA) solution at the concentration of 0.02 to 0.3 percent, wherein the weight ratio of the EDTA solution and the shelled shrimps is 1.5:1; adjusting the pH value of the EDTA solution to be 5.0 to 6.0; soaking for 0.5 to 1 hour; taking out the shelled shrimps and repeating the operation for 0 to 5 times; washing the obtained shelled shrimps with water; and performing vacuum packaging and freezing to obtain the frozen shelled shrimps with low volatile basic nitrogen content. The method is easy in operation; cost is low; no substance residuals exist; safety is high; and the volatile basic nitrogen content of the frozen shelled shrimps can be effectively reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for reducing volatile base nitrogen in frozen shrimp. Background technique [0002] With the development of the frozen shrimp industry, consumers have higher and higher requirements for the quality of frozen shrimp. The freshness of frozen shrimp is the most important quality index and the main factor determining its price. In addition, frozen shrimp is easy to spoil, so It is also urgent to strengthen the application of frozen shrimp preservation technology. Due to the influence of environmental factors in the water, fresh shrimp often carry a large number of microorganisms in and out of the body. In the process of making fresh shrimp into frozen shrimp and selling frozen shrimp, spoilage and deterioration often occur, resulting in what is called volatile basic nitrogen ( VBN) low-molecular chemical substances. Volatile basic nitrogen refers to the basic nitro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 杨华
Owner ZHEJIANG WANLI UNIV
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