Method for preserving penaeus vannamei
A fresh-keeping method, the technology of Penaeus white shrimp, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of high cost of biological preservatives, few practical production applications, and biological preservatives staying in the laboratory research stage, etc., to achieve Good application prospects, good synergistic antibacterial effect, and the effect of reducing the dosage
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Embodiment 1
[0021] Embodiment 1: 10 kilograms of fresh shrimp heads are mixed with 15 kilograms of water, and it is beaten with a beater. Add 100 grams of papain to the above beating liquid, and incubate at 55°C for 3 hours, inactivate the enzyme at 90°C for 10 minutes after enzymolysis, and centrifuge at 8000r / min for 10 minutes after cooling, collect the supernatant to obtain shrimp head enzyme The solution is ready for use. 0.5 gram of lipopeptide and 1 gram of tea polyphenol were added to 20 kg of shrimp head enzymatic hydrolysis solution and mixed evenly to obtain prawn fresh-keeping solution. Add 15 kg of fresh Penaeus vannamei to the above prawn preservation solution, soak for 20 minutes; then remove the vannamei from the prawn preservation solution, drain for 2 minutes, put it into a fresh-keeping bag, and store it in a refrigerator at 0 ℃ to 4 ℃.
Embodiment 2
[0022] Embodiment 2: 10 kilograms of fresh shrimp heads are mixed with 20 kilograms of water, and it is beaten with a beater. Add 150 grams of neutral protease to the above beating liquid, and incubate at 50°C for 4 hours, inactivate the enzyme at 95°C for 10 minutes after enzymolysis, and centrifuge at 8000r / min for 10 minutes after cooling, collect the supernatant to obtain shrimp heads Enzyme solution for use. Add 1 gram of lipopeptide and 1.5 gram of tea polyphenols to 20 kilograms of shrimp head enzymatic hydrolysis solution and mix well to obtain prawn fresh-keeping solution. Add 18 kg of fresh Penaeus vannamei to the above prawn preservation solution and soak for 20 minutes; then remove the vannamei from the prawn preservation solution, drain for 2 minutes, put it into a fresh-keeping bag, and store it in a refrigerator at 0 ℃ to 4 ℃.
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