Shrimp preservation method

A fresh-keeping method and fresh technology are applied to the fresh-keeping of shrimp, and the field of fresh-keeping shrimp is achieved by using acidic electrolyzed water combined with tea polyphenols to achieve the effect of prolonging the shelf life.

Active Publication Date: 2014-08-06
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the method of combining acidic electrolyzed water with tea polyphenols to preserve shrimp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1, a kind of fresh-keeping method of shrimp, take the Chinese prawn (freshwater shrimp) of freshwater culture as example, carry out following steps successively:

[0039] 1), pre-processing:

[0040] Select fresh and live Penaeus prawns with complete individuals and uniform size, add ice and rinse them with 3 mg / L ozone water for 3 to 4 times to wash off the dirt on the surface of the shrimp and pre-sterilize them. Take them out and drain them. Shrimp after pretreatment.

[0041] 2), soaking in acidic electrolyzed water:

[0042] Add the pre-treated shrimp to 4°C acidic electrolyzed water at a material-to-liquid ratio of 1g:4ml, stir to make the shrimp fully contact with the acidic electrolyzed water, soak for 15 minutes, take it out, and drain to obtain soaked shrimp in acidic electrolyzed water.

[0043] The acidic electrolyzed water has a pH of 3.2, an available chlorine concentration of 65mg / L, and an oxidation-reduction potential of 1150mV.

[0044] 3...

Embodiment 2

[0072] Embodiment 2. Change the Chinese prawns in the embodiment 1 to Penaeus vannamei; the rest are completely the same as in the embodiment 1; and set the control group 1 and control group 2 accordingly.

[0073] Detect according to the method described in Example 1, the obtained results are as follows figure 2 shown.

[0074] The experimental results showed that the total number of colonies of Penaeus vannamei decreased by 1.12 orders of magnitude after AEW+TP treatment, which greatly reduced the initial total number of colonies. The end of the shelf life was reached in 5 days, the AEW2 group reached the end of its shelf life on the 7th day, and the AEW+TP group reached the end of its shelf life on the 8th day. Extend its shelf life by 3 days.

Embodiment 3

[0075] Embodiment 3, a kind of fresh-keeping method of shrimp, catches non-cultured Chinese tube whip shrimp (seawater shrimp) as raw material shrimp, carries out the following steps successively:

[0076] 1), pre-processing:

[0077] Select the fresh Chinese tube whip shrimp with complete individual and uniform size, wash them with 3mg / L ozone water at 4℃ for 3 to 4 times, wash off the dirt on the surface of the shrimp and pre-sterilize them, take them out and drain them, and use them as pre-treated shrimp.

[0078] Step 2) to step 4) are the same as in Example 1.

[0079] Moreover, a control group 1 and a control group 2 are also set accordingly.

[0080] Detect according to the method described in Example 1, the obtained results are as follows image 3 shown.

[0081] The experimental results showed that the total number of colonies of Chinese tube whip shrimp decreased by 1.04 orders of magnitude after AEW+TP treatment, which greatly reduced the initial total number of...

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Abstract

The invention discloses a shrimp preservation method. The method comprises the following steps: carrying out drip-washing on fresh raw shrimps by using ozone water at the temperature of 3-5 DEG C and draining water; subsequently soaking the shrimps in acidic electrolysis water at the temperature of 3-5 DEG C for 10-15 minutes and then draining water, wherein the pH of the acidic electrolysis water is 3.0-3.5, the concentration of available chlorine is 60mg/L to 70mg/L, and the redox potential is 1100mV to 1200mV; subsequently putting into a tea polyphenol solution at the temperature of 3-5 DEG C, soaking for 10-15 minutes and then draining water, wherein the mass concentration of tea polyphenol in the tea polyphenol solution is 0.25% to 0.35%; finally packaging into an aseptic preservation bag and preserving at the temperature to 3-5 DEG C. By adopting the method disclosed by the invention, freshness protection of the shrimps can be effectively realized so that the shelf life of the shrimps can be prolonged.

Description

technical field [0001] The invention belongs to the field of food preservation, and relates to a method for preserving shrimp, in particular to a method for preserving shrimp by using acidic electrolyzed water combined with tea polyphenols. Background technique [0002] Shrimp has always been considered as a delicious and nutritious ingredient, and it is loved by people in daily life. However, the water and protein content of shrimp meat is high, and the muscle tissue is soft. During fishing, transportation, processing and storage It is susceptible to microbial contamination and spoilage, and is also prone to oxidation and blackening. Spoilage has seriously affected the quality of shrimp and restricted its commodity value. Therefore, it has extremely important research significance to take appropriate measures to slow down or inhibit the spoilage of shrimp and prolong its storage period. [0003] Acidic Electrolyzed Water (Acidic Electrolyzed Water) is a new type of disinf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/20A23B4/24A23B4/06
Inventor 戴志远王潇张继光
Owner ZHEJIANG GONGSHANG UNIVERSITY
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