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A preservative and shrimp technology, applied in the field of food processing, can solve the problems of easy spoilage, strong autolysis, high water content, and achieve the effect of maintaining the taste and color, enhancing the fresh-keeping effect and the fresh-keeping effect.
Active Publication Date: 2014-04-30
安徽利海新城镇开发有限公司
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Problems solved by technology
However, due to its concentrated harvesting period, high moisture content, high bacterial carrying capacity, strong autolysis, etc., it is very easy to spoil and deteriorate, and it is always a problem to keep fresh after fishing and transportation.
Method used
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Embodiment 1
[0026] A shrimp fresh-keeping agent, by weight, comprises the following components:
[0027]
[0028] A method for using a shrimp preservative, specifically comprising the following steps:
[0029] (1) Rinse fresh shrimp twice with 0.5% salt water, mix 6Kg preservative with 200Kg crushed ice, and freeze into fresh ice;
[0030] (2) Put 100Kg fresh shrimp into 175Kg fresh-keeping ice and refrigerate at 0°C.
[0031] Fresh shrimp refrigerated time 17 days among the embodiment 1, fresh shrimp color is constant.
Embodiment 2
[0033] A shrimp fresh-keeping agent, by weight, comprises the following components:
[0034]
[0035]
[0036] A method for using a shrimp preservative, specifically comprising the following steps:
[0037] (1) Rinse fresh shrimp twice with 0.5% salt water, mix 6Kg preservative with 200Kg crushed ice, and freeze into fresh ice;
[0038] (2) Put 100Kg fresh shrimp into 175Kg fresh-keeping ice and refrigerate at 0°C.
[0039] Fresh shrimp refrigerated time 16 days among the embodiment 2, fresh shrimp color is constant.
Embodiment 3
[0041] A shrimp fresh-keeping agent, by weight, comprises the following components:
[0042]
[0043] A method for using a shrimp preservative, specifically comprising the following steps:
[0044] (1) Rinse the fresh shrimp twice with 0.5% salt water, mix 10Kg of preservative with 200Kg of crushed ice, and freeze them into fresh-keeping ice;
[0045] (2) Put 100Kg fresh shrimp into 175Kg fresh-keeping ice and refrigerate at 0°C.
[0046] Fresh shrimp refrigerated time 17 days among the embodiment 3, fresh shrimp color is constant.
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Abstract
The invention provides a shrimp preservative and a using method of the shrimp preservative. The shrimp preservative comprises the following components in parts by weight: 2-5 parts of edible salt, 0.1-0.5 part of potassium sorbate, 0.5-1 part of vitamin C, 0.5-1 part of epigallocatechin, 0.5-1 part of tetrasodium pyrophosphate and 0.1-0.5 part of glutamic acid. Another shrimp preservative comprises the following components in parts by weight: 2-5 parts of edible salt, 0.1-0.5 part of potassium sorbate, 0.05-0.5 part of sodium tripolyphosphate, 0.05-0.1 part of sodium pyrophosphate, 0.5-1 part of epigallocatechin, 0.5-1 part of tetrasodium pyrophosphate and 0.1-0.5 part of glutamic acid. The using method for the shrimp preservative provided by the invention comprises the steps of mixing the preservative and broken ice to make preservative ice; putting fresh shrimps into the preservative ice for refrigeration under 0-4 DEG C. Compared with the prior art, the shrimp preservative has the advantages that the storage period is prolonged from 8 days of single use of the broken ice to 17 days; the preservative effect is good, and the shrimps can not discolor or go bad; furthermore, the preservative provided by the invention is also suitable for other sea food.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh-keeping agent and a using method thereof. Background technique [0002] Shrimp contains a large amount of vitamin B12, is rich in zinc, iodine and selenium, and is low in calories and fat, and is favored by consumers. However, due to its concentrated harvest period, high moisture content, high bacterial carrying capacity, strong autolysis and other reasons, it is very easy to spoil and deteriorate, so keeping fresh after fishing and transportation is always a problem. [0003] After the shrimp dies, the body undergoes anaerobic degradation under the action of enzymes. When the glycogen and ATP are reduced to a certain extent, the shrimp body begins to harden. After the meat is finished, the muscles gradually soften and loosen their stiffness. At this time, the decomposition of microorganisms in the shrimp body gradually intensifies, and the components...
Claims
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Application Information
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