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Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps

A preservation method and technology of preservatives, which are applied in the fields of food preservation, food science, application, etc., to avoid potential hazards, improve preservation effect, freshness and quality preservation.

Active Publication Date: 2013-04-24
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant research reports on the application of plant essential oils in shrimp preservation to improve the preservation effect of fresh shrimp at home and abroad.

Method used

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  • Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps
  • Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps

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Embodiment Construction

[0021] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0022] The following examples further illustrate the present invention, but the protection scope of the present invention is not limited thereto, and the protection scope is as the criterion.

1. Specific examples

[0023] The present invention is a fresh-keeping agent for improving fresh-keeping effect of fresh shrimps in cold storage. The fresh-keeping agent is plant essential oil soaking liquid, and tea tree essential oil, clove essential oil, eucalyptus leaf essential oil and Chinese Torreya essential oil are mixed according to the following weight percentages: tea tree essential oil 55%, clove essential oil 30% %, eucalyptus essential oil 10% and Torreya essential oil 5% to obtain a plant essential oil compound solution, then add a small amount of emulsifier in the plant essential oil compound solution and add water to dilute to 5ml / L to ...

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Abstract

The invention discloses a preservative and a fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps. The invention is characterized in that: the preservative is a plant essential oil soaking solution; the plant essential oil soaking solution is obtained by diluting a plant essential oil compound solution with water until the concentration of a mixture is 4-6ml / L; the plant essential oil compound solution consists of the following components in percentage by weight: 50 to 60 percent of tea tree essential oil, 25 to 35 percent of clove essential oil, 10 percent of eucalyptus leaf essential oil and 5 percent of torreya grandis essential oil; and the fresh-keeping method comprises the following steps of: soaking the fresh shrimps into 4-6ml / L plant essential oil soaking solution for 8 to 12 minutes, packing with fresh-keeping bags containing 0.8 to 1.2 mass percent inorganic nano antibacterial agent, and refrigerating at a low temperature. The invention hasthe advantages that: the quality guarantee period of the fresh shrimps treated and packed by using the method can be prolonged in the refrigerating process, good appearance and mouthfeel of the freshshrimps are maintained, and the normal flavor of the shrimps is not affected; and the raw materials for the preservative are green and edible, so the preservative is safe and does not harm human body.

Description

technical field [0001] The invention relates to an anti-corrosion and fresh-keeping technology for aquatic products in the field of food processing, in particular to a fresh-keeping agent and a fresh-keeping method for improving the cold-keeping and fresh-keeping effect of fresh shrimp. Background technique [0002] Shrimp is an important class of aquatic products, with rich and comprehensive nutrients, high protein content, a complete range of amino acids, high unsaturated fatty acids, and a variety of vitamins necessary for human metabolism, with high nutritional value , is deeply loved by consumers for its delicious taste and high nutritional value. In recent years, the cultivation and consumption of shrimps in my country have continued to increase. However, as a general characteristic of aquatic products, shrimp is extremely susceptible to bacterial infection and spoilage due to its high moisture and protein content during fresh-keeping storage and transportation. At the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472
Inventor 邵兴锋王鸿飞
Owner NINGBO UNIV
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