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Fresh shrimp preservative, and preparation method and usage method thereof

A technology of preservative and fresh shrimp, which is applied in application, food preservation, meat/fish preservation with chemicals, etc. It can solve the problems of cumbersome process and poor fresh-keeping performance, and achieve good taste, delay the total number of bacteria and volatile salt The increase of base nitrogen and the effect of prolonging the fresh-keeping period

Active Publication Date: 2014-04-02
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method needs to shell the shrimp, the process is cumbersome, and the freshness preservation performance is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A fresh shrimp preservative, which contains the following components in mass percent: 1.5% chitosan, 5% phytic acid, 0.8% citric acid, 15% minced garlic, 8% edible vinegar, The balance is rice wine. The preparation method of the fresh shrimp preservative specifically includes: pre-mixing the solid components first, and then adding edible vinegar and yellow rice wine for blending.

[0020] The using method of the fresh shrimp preservative is specifically: select the fresh shrimp as raw material, clean them, soak the fresh shrimp with the fresh shrimp preservative, the soaking time of the fresh shrimp is 10 minutes, then drain the water, use Packaged in modified atmosphere packaging, and finally stored at a temperature of -0.5 to -2°C.

Embodiment 2

[0022] A fresh shrimp preservative, which contains the following components in mass percent: 2.1% chitosan, 6% phytic acid, 1.2% citric acid, 18% minced garlic, 10% edible vinegar, Vitamin C 1%, the balance is rice wine. The preparation method of the fresh shrimp preservative specifically includes: pre-mixing the solid components first, and then adding edible vinegar and yellow rice wine for blending.

[0023] The use method of the fresh shrimp preservative is specifically: select the fresh shrimp as raw material, clean them, soak the fresh shrimp with the fresh shrimp preservative, the soaking time of the fresh shrimp is 10-15 minutes, and then drain the water , packaged in modified atmosphere packaging, and finally stored at a temperature of -0.5 to -2°C.

Embodiment 3

[0025] A fresh shrimp preservative, which contains the following components in mass percent: 1.8% chitosan, 5% phytic acid, 1% citric acid, 15% minced garlic, 8% edible vinegar, The balance is rice wine. The preparation method of the fresh shrimp preservative specifically includes: pre-mixing the solid components first, and then adding edible vinegar and yellow rice wine for blending.

[0026] The using method of the fresh shrimp preservative is specifically: select the fresh shrimp as raw material, clean them, soak the fresh shrimp with the fresh shrimp preservative, the soaking time of the fresh shrimp is 15 minutes, then drain the water, use Packaged in modified atmosphere packaging, and finally stored at a temperature of -0.5 to -2°C.

[0027] Table 1 Detection index of shrimp

[0028] Example Volatile Basic Nitrogen (TVB-N) K value Total number of bacteria (cfu / g) shelf life (d) 1 21mg / 100g 19% 10 5 90 2 18mg / 100g 18% 10 5 90 3 ...

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PUM

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Abstract

The invention belongs to the field of processing aquatic products, and particularly relates to a fresh shrimp preservative, and a preparation method and a usage method thereof. The fresh shrimp preservative comprises the following compositions in percentage by weight: 1.5-2.1% of chitosan, 5-6% of phytic acid, 0.8-1.2% of citric acid, 15-18% of minced raw garlic, 8-10% of edible vinegar, and the balance being yellow rice wine. Proved by repeated experiments, the fresh shrimp preservative is relatively good in anti-microbial preservation effect as compositions are organically combined, the melanism occurrence of shrimps in the refrigeration process can be effectively inhibited, the increase of total bacteria number and volatile basic nitrogen can be effectively postponed, and the preservation period can be prolonged.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a fresh-keeping agent for fresh shrimp, its preparation method and its application method. Background technique [0002] Nutritious and delicious river prawns or sea prawns, because of their high protein content of more than 21% per 100 grams, after they are caught and landed, if the storage time or the temperature exceeds their storage limit, the color, aroma and taste of fresh prawns will be damaged. , The shape deteriorates, causing economic losses to the enterprise or individual. In order to prolong the storage period, fresh shrimps need to be kept fresh. Sulfur dioxide producing substances (sulfites) are commonly used in my country to inhibit or delay the blackening of shrimp, but the application of sulfites in food has serious safety problems, so its use is restricted. The Chinese invention patent No. 200810026304.X provides a water-soluble chitosan a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/375
CPCA23B4/06A23B4/20
Inventor 张小军
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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