Method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei

Abstract

The invention discloses a method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei. The complete process for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei comprises the steps of cleaning, draining, positioning, quickly freezing, rinsing, draining to dryness, packaging and the like. Ice crystals formed by products processed by adopting the method are small, the cell completeness of the products is ensured, the original color, freshness and flavor of the products can be kept, the shelf life of the products is greatly prolonged, the preservation effect is good, the year-round supply requirement can be met, and the method has very good application values.

Description

technical field [0001] The invention belongs to the technical field of food processing and storage, and in particular relates to a deep-freezing and fresh-keeping method for Penaeus vannamei. Background technique [0002] vannamei is the world It is one of the three shrimp species with the highest farming output. Vannamei is native to South America Pacific Ocean coastal waters. I Guangdong , Guangxi, Fujian, Hainan , Zhejiang, Shandong, Hebei Other provinces or autonomous regions have gradually promoted breeding. Penaeus vannamei has delicious meat, and the processed meat rate can reach as high as 67%. It has a wide temperature range, can grow at 18-32°C, and has a wide salt range. It is an excellent desalinated cultured species. Penaeus vannamei grows fast and has strong disease resistance. It has gradually become the main cultured shrimp species in southern my country, which is conducive to increasing the income of sea people. However, compared with some other ...

AI Technical Summary

Problems solved by technology

[0003] At present, the commonly used fresh-keeping methods of Penaeus vannamei include ultraviolet sterilization, fresh-keeping with biological preservative solutions, low-temperature preservation, etc. These methods have certain limitations, and the fresh-keeping effect of the shrimp is not ideal.

Ultraviolet sterilization technology is generally surface sterilization, with limited scope and dead spots for disinfection; biological preservatives are prone to produce chemical residues, which are easy to cause pollution to food and the environment; low-temperature freezing is a commonly used preservation method for aquatic products, and frozen processed aquatic products in my country are about Accounting for 60% of the total aquatic products

The traditional freezing methods include air freezing method, tunnel freezing method and plate freezing method. These freezing methods have a slow freezing speed, and the growth of ice crystals during the freezing process can lead to changes in the structure of the product. Freezing damage and juice loss after thawing are also quite serious. , shorter storage time

Cannot meet the shelf life requirements of Penaeus vannamei

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