Preparation of shrimp natural preservative and application method thereof

A preservative and natural technology, applied in the field of preparation of natural preservatives for shrimp, can solve the problems of hidden dangers to the health and safety of consumers, economic losses of production enterprises, non-compliance with food safety, etc., and achieve a unique design, broad market prospects, and novel ideas. Effect

Inactive Publication Date: 2012-06-13
石狮市华宝海洋生物化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of food safety awareness of consumers in developed countries such as Europe and the United States, the use of chemical preservatives in Europe and the United States has become more and more strictly controlled. Because chemical preservatives are slightly ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment is a preparation method of a natural fresh-keeping agent for shrimp. Dissolve 2 grams of chitosan with a degree of deacetylation greater than or equal to 90% in 100 ml of citric acid solution with a concentration of 2% to prepare chitosan with a concentration of 2%. Solution, then add 1 gram of fish scale collagen, after stirring evenly, it is the finished product.

[0020] How to use the shrimp natural preservative:

[0021] a) Pick prawns with consistent freshness, wash them with ice water at 0°C, remove dirt, and remove damaged and insufficiently fresh prawns;

[0022] b) The natural preservative for shrimp is configured into a solution with a concentration of 2%, put the cleaned shrimp into the preservative solution, and shake it slightly up and down to ensure that the shrimp body is completely immersed in the solution, so that it is fully in contact with the solution, and immersed Take it out after 5 minutes;

[0023] c) Drain the solution, pack i...

Embodiment 2

[0025] The preparation method of this embodiment is consistent with that of Embodiment 1, the main difference being the method of use;

[0026] a) Pick prawns with consistent freshness, wash them with ice water at 4°C, remove dirt, and remove damaged and insufficiently fresh prawns;

[0027] b) The shrimp natural preservative is configured into a solution with a concentration of 5%, put the washed shrimp into the fresh-keeping solution, shake up and down slightly to ensure that the shrimp body is completely immersed in the solution, make it fully contact with the solution, and immerse Take it out after 8 minutes;

[0028] c) Drain the solution, pack it in a plastic bag, and freeze it in a freezer below minus 15°C.

Embodiment 3

[0030] This embodiment is the best choice for this invention.

[0031] The preparation method of this embodiment is consistent with that of Embodiment 1, the main difference being the method of use;

[0032] a) Pick prawns with consistent freshness, wash them with ice water at 2°C, remove dirt, and remove damaged and insufficiently fresh prawns;

[0033] b) The shrimp natural preservative is configured into a solution with a concentration of 3%, the cleaned shrimp is put into the fresh-keeping solution, and slightly shaken up and down to ensure that the shrimp body is completely immersed in the solution, so that it is fully in contact with the solution and immersed Take it out after 6.5 minutes;

[0034] c) Drain the solution, pack it in a plastic bag, and freeze it in a freezer below minus 15°C.

[0035] As the only alkaline polysaccharide that exists naturally, chitosan has a wide range of sources. It has the characteristics of film formation, moisture absorption, biode...

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PUM

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Abstract

The invention relates to preparation of a shrimp natural preservative and an application method thereof. A finished shrimp natural preservative is prepared by comprising the following steps of: dissolving 2 g of chitosan with the deacetylation degree more than or equal to 90% in 100 ml of a lemon acid solution with the concentration of 2%, preparing a chitosan solution with the concentration of 2%, adding scale collagen, the weight of which is 1/2 as much as that of the chitosan, and uniformly stirring. The chitosan has a good film forming characteristic and strong antibacterial, preservative and corrosion-prevention capability; the scale collagen has an excellent moisturizing function; therefore, by means of a synergistic effect, the scale collagen and the chitosan are together used as the natural preservative, which is effective, nontoxic, tasteless and lower in cost; found from researches, the preservative can play a role of preserving, sterilizing and inhibiting bacteria; the shrimp natural preservative can be used for prolonging the preservation length of shrimps to be above three months under the condition of minus 15 DEG C; and unfroze shrimp bodies do not become black and do not be deteriorated and have the original freshness.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to the preparation and application method of a natural antistaling agent for shrimp. Background technique [0002] With the continuous improvement of people's living standards, the material living conditions are also constantly improving. Seafood products have also become people's daily edible items, which in turn promotes the vigorous development of aquaculture. The breeding and export of shrimp products also drives the development of aquatic products. Development of farming and processing. [0003] However, during the frozen processing and storage and transportation of shrimp, most of the shrimp body will turn black and deteriorate after being frozen for more than one month, affecting the freshness. After thawing, the meat quality is very easy to deteriorate and rot. For this reason, many processing enterprises have added some chemical additives that violate the regulations. Alt...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/375
CPCY02A40/90
Inventor 刘文穗陈郴永
Owner 石狮市华宝海洋生物化工有限公司
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