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

Active Publication Date: 2015-06-17
广东恒兴食品科技研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high cost of using biological preservatives, the current biological preservatives for prawns are mainly in the laboratory research stage, and are rarely used in actual production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for preserving penaeus vannamei. The method comprises the following steps: performing enzymolysis on fresh shrimp heads so as to obtain an enzymolysis liquid containing an antibacterial peptide and an antioxidant peptide; adding lipopeptid and tea polyphenol into the shrimp head enzymolysis liquid so as to prepare a penaeus vannamei preservative liquid; soaking fresh penaeus vannamei in the penaeus vannamei preservative liquid for 15-30 minutes, and fishing out to drain off the water for 2 minutes; putting the processed penaeus vannamei into preservative bags, and putting into a refrigerator to preserve at 0-4 DEG C. Not only are shrimp heads subjected to high-value utilization, but also a low-cost biological preservation method for penaeus vannamei can be provided, and the method has good application prospect.

Description

technical field [0001] The invention relates to a fresh-keeping method of Penaeus vannamei and belongs to the field of aquatic product processing and storage. Background technique [0002] Penaeus vannamei is native to the waters along the Pacific coast of South America. It was introduced and cultured in my country in the early 1990s. At present, my country has become the country with the highest breeding output. Penaeus vannamei is very popular among consumers because of its thin shell and fat body, tender meat, delicious taste and moderate price. However, Penaeus vannamei is a perishable food, which is easily spoiled and deteriorated during fishing, transportation, processing and storage. . [0003] Penaeus vannamei is rich in nutrients and has a high water content, so it is susceptible to microbial infection and spoilage during fishing, transportation, processing and storage. In addition, there is a large amount of polyphenol oxidase in the shrimp body, which can produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
Inventor 刘唤明孙力军胡雪琼王雅玲雷晓凌刘颖徐德峰洪鹏志
Owner 广东恒兴食品科技研发有限公司
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