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Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water

A technology for electrolyzed water and shrimps, applied in the fields of application, food preservation, food science, etc., can solve the problems of high manufacturing cost of strong acid electrolyzed water, unreported electrolyzed water, unstable effective chlorine, etc., to solve the safety of pathogenic microorganisms. Control problems, ensure quality and safety and consumers' health, and achieve good fresh-keeping effects

Inactive Publication Date: 2015-03-18
ZHEJIANG OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At home and abroad, most of the research on the application of electrolyzed water is concentrated on the electrolyzed water with low acidity (pH<2.7), and the low pH is just the most corrosive to the quality of food (especially aquatic products) and packaging and transportation materials. , and the available chlorine is extremely unstable, and the production cost of strongly acidic electrolyzed water is high, which greatly limits its application
At present, there is no report on the application and research of electrolyzed water in fresh-keeping and antibacterial in single-frozen raw shrimp products

Method used

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  • Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water
  • Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water
  • Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water

Examples

Experimental program
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Effect test

example 1

[0020] At room temperature, the concentration of 0.10% NaCl aqueous solution is prepared by electrolytic water preparation equipment (such as Yantai Fangxin electrolytic water equipment) to produce weakly acidic electrolysis with pH 5.0-6.8, redox potential 850-1100mV, and available chlorine content 20-60ppm Water, the prepared weakly electrolyzed water can be frozen to produce active electrolyzed ice with a pH of 5.0-6.8; fresh shrimps are purchased, and the temperature is lowered and cleaned with 4°C weakly acidic electrolyzed water (pH 5.0, redox potential 1100mV, available chlorine content 60ppm). Then, in a clean fish plate (basket), a layer of electrolytic ice (pH6.0) and a layer of fresh shrimp are kept fresh and stored in a pre-cooler (0-5°C); After shelling, use weakly acidic electrolyzed water (pH 5.0, oxidation-reduction potential 1100mV, available chlorine content 60ppm) to rinse 3 times at 4°C; clean water (in line with drinking water standards) to rinse 2 times; p...

Embodiment 2

[0024] At room temperature, the concentration of 0.15% NaCl aqueous solution is prepared by electrolytic water preparation equipment (such as Yantai Fangxin electrolytic water equipment) to produce weakly acidic electrolysis with pH 5.0-6.8, oxidation-reduction potential 850-1100mV, and available chlorine content 20-60ppm Water, the prepared weakly electrolyzed water can be frozen to produce active electrolyzed ice with a pH of 5.0 to 6.8; fresh shrimps are purchased, and the temperature is lowered and cleaned with 5°C weakly acidic electrolyzed water (pH 5.0, redox potential 900mV, available chlorine content 50ppm). Then put a layer of electrolytic ice (pH 6.8) and a layer of fresh shrimp in a clean fish plate (basket) for fresh-keeping treatment and store them in a pre-cooler at 5°C; Rinse twice with weakly acidic electrolyzed water (pH 5.0, redox potential 900mV, available chlorine content 50ppm) at 4°C; rinse with clean water (in line with drinking water standards) 3 times;...

Embodiment 3

[0028] At room temperature, the concentration of 0.20% NaCl aqueous solution is prepared by electrolytic water preparation equipment (such as Yantai Fangxin electrolytic water equipment) to produce weakly acidic electrolysis with pH 5.0-6.8, redox potential 850-1100mV, and available chlorine content 20-60ppm Water, the prepared weakly electrolyzed water can be frozen to produce active electrolyzed ice with a pH of 5.0-6.8; fresh shrimps are purchased, and the temperature is lowered and cleaned with weakly acidic electrolyzed water (pH 5.2, redox potential 1000mV, available chlorine content 55ppm) at 0°C. Then put a layer of electrolytic ice (pH 6.5) and a layer of fresh shrimp in a clean fish tray (basket) for fresh-keeping treatment and store them in a pre-cooler at 5°C; Rinse 4 times with weakly acidic electrolyzed water (pH 5.2, redox potential 1000mV, available chlorine content 55ppm) at 0°C; rinse with clean water (in line with drinking water standards) once; place the dra...

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Abstract

The invention relates to a method for retaining freshness of single-frozen shelled shrimps by electrolyzed water. The method is characterized by comprising the following steps of: preparing weakly acidic electrolyzed water from a NaCl aqueous solution with mass concentration of 0.10%-0.20% through a water electrolysis device; freezing the weakly acidic electrolyzed water to obtain active electrolyzed water; purchasing material fresh shrimps, cooling and cleaning by the weakly acidic electrolyzed water of 0 DEG C-5 DEG C, and storing in a pre-cooling storeroom of 0 DEG C-5 DEG C after the freshness retaining treatment; removing the heads and shells of the freshness-retained and electrolyzed icy fresh shrimps, and leaching for 2-4 times by adopting the weakly acidic electrolyzed water of 0 DEG C-5DEG C; freezing the leached shelled shrimps; soaking the single-frozen shelled shrimps for 3-5 seconds by the weakly acidic electrolyzed water of 0 DEG C-5DEG C; and feeding the single-frozen shelled shrimps coated with the ice glaze to a finished product frozen storage room of -18 DEG C for storage after packaging, labeling and metal detecting. The method for retaining freshness of single-frozen shelled shrimps by electrolyzed water is simple in process, low in cost and good in freshness-retaining effect, so that a safe control problem of aquatic product pathogenic microorganisms is solved, fresh and live aquatic product resource waste is reduced, the quality safety of the aquatic products and the products thereof as well as the consumer body health are ensured.

Description

technical field [0001] The invention belongs to the technical field of quality safety and control of aquatic products, and in particular relates to a method for fresh-keeping single-frozen shrimp with electrolyzed water. Background technique [0002] Frozen shrimp is tender and nutritious, and basically maintains the flavor of fresh shrimp, so it is deeply loved by consumers. At present, the production of frozen shrimp in my country is mainly concentrated in Zhejiang, Shandong, Fujian, Guangdong and other places. Fresh and high-quality frozen shrimp is colorless and transparent, with intact grain shape, plump and elastic texture, and the shelf life is generally 6 months. However, due to the high moisture and protein content of frozen shrimp products, improper storage is prone to deterioration under the combined action of microorganisms and enzymes. Deep freezing preservation (-23~-12°C) can freeze more than 90% of the water in the shrimp meat, and the enzyme activity and m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/36A23L3/358
Inventor 邓尚贵张宾林慧敏方盛华苏意诚
Owner ZHEJIANG OCEAN UNIV
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