Crustacean deoxygenation freezing freshness retaining method

Abstract

The invention discloses a crustacean deoxygenation freezing freshness retaining method. The method comprises the steps of A. conducting low-temperature treatment on crustacea, locating the crustacean at a low-temperature environment at the temperature from 3 DEG C-175 DEG C, and standing for 5-10 minutes to enable the crustacea to be in natural; B. conducting vacuum packaging on the crustacean, conducting vacuum packaging treatment on the crustacean with a vacuum degree of 95%-98%, and enabling the crustacea to exist in an oxygen separation environment; and C, conducting cryopreservation on the crustacea, placing the vacuumized crustacea in a freezing environment at the temperature below 0 DEG C to conduct low temperature cryopreservation, accordingly guaranteeing color and luster of the crustacea such as shrimp roes to be unchanged after long-time storage, and enabling the crustacea to have good freshness.

Description

technical field [0001] The invention relates to a fresh-keeping method for deoxygenation and freezing of crustaceans, which mainly enables crustaceans such as shrimps to exist in a frozen oxygen-insulated environment, so that they can be stored for a long time without darkening in color and have freshness. Background technique [0002] Currently common crustaceans such as shrimp, the blood of the shrimp is green, the blood in their body does not contain hemoglobin, but only contains hemocyanin (hemocynin), which is a protein with copper atoms attached, when it is combined with When oxygen is combined, it will appear blue, but when it releases oxygen to the cells in the body, it will appear colorless; therefore, when the shrimp body is injured and bleeds, what you see is not red blood, but blue or colorless blood. Because hemocyanin exists in many types of molluscs and arthropods, it is composed of proteins containing copper (Cu). When oxygen combines with copper (Cu), it wil...

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Problems solved by technology

As the sugar compound, it is advisable to choose from monosaccharides, among which fructose, glucose, sorbitol, etc. are particularly preferred; the preservation method is to place the shrimp in a preservative solution containing an effective concentration, so that the shrimp can maintain Shrimp in a state of being alive, not causing obvious deterioration after death, or thawing from the frozen state without causing obvious deterioration, after immersion treatment within the range of 0.3 to 5 minutes, refrigerated or frozen, so as to prevent the shrimp from deterioration However, the disadvantages such as blackening, but this patent is due to the need to add chemical substances such as preservatives in addition, so it is quite troublesome to manufacture, and it remains to be seen whether there are no side effects after the human body eats, so it still fails to achieve the best effect. Effect

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