A kind of fresh shrimp freezing method and fresh shrimp cryopreservation protection agent

A cryopreservation protection agent and freezing method technology are applied in the processing field of aquatic products, which can solve the problems of peculiar smell and affect the taste, and achieve the effects of reducing the loss of nutrients, prolonging the shelf life and inhibiting the generation of bacteria.

Inactive Publication Date: 2015-09-02
珠海国洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After frozen aquatic products, it is easy to produce peculiar smell and affect the taste

Method used

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  • A kind of fresh shrimp freezing method and fresh shrimp cryopreservation protection agent
  • A kind of fresh shrimp freezing method and fresh shrimp cryopreservation protection agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0024] A freezing method of fresh shrimp, the concrete steps are as follows:

[0025] 1) Pretreatment of fresh shrimp: after draining the fresh shrimp, spray the cryoprotectant A evenly on the surface of the fresh shrimp, and the amount of the cryoprotectant A is 15% of the weight of the fresh shrimp. The surface of the fresh shrimp is coated with the cryoprotectant B, and the amount of the cryoprotectant B is 7% of the weight of the fresh shrimp, and it is allowed to stand for 10 minutes;

[0026] 2) Pre-freezing: pre-freeze the pre-treated fresh shrimp at -20 to -25°C for 10 minutes;

[0027] 3) Packaging: take an appropriate amount of pre-frozen fresh shrimp into a packaging bag, and vacuum seal packaging;

[0028] 4) Quick-freezing: put the product in a low temperature environment with a temperature ≤-35°C for quick-freezing, and then transfer it to a cold storage after freezing until the central temperature of the product is ≤-18°C.

[0029] The fresh shrimp cryopreserv...

Embodiment 4

[0034] A freezing method of fresh shrimp, the concrete steps are as follows:

[0035] 1) Pretreatment of fresh shrimp: After draining the fresh shrimp, spray the cryoprotectant A evenly on the surface of the fresh shrimp. The amount of the cryoprotectant A is 12% of the weight of the fresh shrimp. The surface of the fresh shrimp is coated with the cryoprotectant B, and the amount of the cryoprotectant B is 4% of the weight of the fresh shrimp, and it is allowed to stand for 10 minutes;

[0036] 2) Pre-freezing: pre-freeze the pre-treated fresh shrimp at -20 to -25°C for 20 minutes;

[0037] 3) Packaging: take an appropriate amount of pre-frozen fresh shrimp into a packaging bag, and vacuum seal packaging;

[0038] 4) Quick-freezing: put the product in a low temperature environment with a temperature ≤-35°C for quick-freezing, and then transfer it to a cold storage after freezing until the central temperature of the product is ≤-18°C.

Embodiment 5

[0040] A freezing method of fresh shrimp, the concrete steps are as follows:

[0041] 1) Pretreatment of fresh shrimp: After draining the fresh shrimp, spray cryoprotectant A evenly on the surface of the fresh shrimp, and the amount of cryoprotectant A is 5% of the weight of the fresh shrimp. After standing for 15 minutes, use The surface of the fresh shrimp is coated with the cryoprotectant B, and the amount of the cryoprotectant B is 7.5% of the weight of the fresh shrimp, and it is allowed to stand for 10 minutes;

[0042] 2) Pre-freezing: pre-freeze the pre-treated fresh shrimp at -20 to -25°C for 10 minutes;

[0043] 3) Packaging: take an appropriate amount of pre-frozen fresh shrimp into a packaging bag, and vacuum seal packaging;

[0044] 4) Quick-freezing: put the product in a low temperature environment with a temperature ≤-35°C for quick-freezing, and then transfer it to a cold storage after freezing until the central temperature of the product is ≤-18°C.

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Abstract

The invention relates to the technical field of processing of aquatic products, and in particular relates to a fresh shrimp freezing method and a fresh shrimp cryoprotective agent. The cryoprotective agent is composed of an agent A and an agent B, wherein the agent A is bamboo vinegar; the agent B is a mixture of saccharose, tea polyphenol, nisin, trehalose, glycerinum, mannitol and chitosan; in addition, in terms of 100% of the agent B, various components are as follows: 2-3% of saccharose, 4-6% of tea polyphenol, 0.5-1% of nisin, 12-20% of glycerinum, 20-22% of mannitol, 12-15% of chitosan, and the balance of trehalose. The use sequence of the fresh shrimp cryoprotective agent comprises processing by using the agent A at first and then processing by using the agent B to coat a film; the sequence cannot be changed; by virtue of adopting the method, nutrition of unfrozen fresh shrimp is low in loss; meanwhile delicate flavour of fresh shrimp is also well protected; the original appearance condition is kept.

Description

technical field [0001] The invention relates to the technical field of processing aquatic products, in particular to a method for freezing fresh shrimp and a cryopreservation protective agent for fresh shrimp. Background technique [0002] my country is rich in seafood resources, and both river shrimp and sea shrimp have a large output. If the shrimp are not handled in time after they are caught, they will easily lose their umami and deteriorate due to death. Most shrimps need to be frozen immediately to extend shelf life and shelf life and facilitate long-distance transportation, storage and consumption. After the aquatic product is frozen, it is easy to produce odor and affect the taste. How to prolong the shelf life and keep the original umami and appearance of frozen shrimp after rehydration, and reduce the loss of nutrients such as protein, is still a difficult problem. SUMMARY OF THE INVENTION [0003] The invention provides a method for freezing fresh shrimp. The ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06A23B4/07A23L3/36A23L3/375
Inventor 张进
Owner 珠海国洋食品有限公司
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