A kind of liquid nitrogen glass freezing preservation method of Penaeus vannamei

Abstract

The invention provides a method for liquid nitrogen glassy state freezing and storage of Penaeus vannamei. The method comprises the steps that the Penaeus vannamei is put into an acid-salt complex solution to be steeped for not more than 10 minutes, according to the acid-salt complex solution, the concentration of citric acid ranges from 4 g / L to 6 g / L, and the concentration of salt ranges from 2 g / L to 5 g / L; rinsing is conducted on the steeped Penaeus vannamei for one or two times, and the rinsed Penaeus vannamei is put on a net rack to be air-dried; the air-dried Penaeus vannamei is placed in the environment with the temperature ranging from 30 DEG C below zero to 20 DEG C below zero, and precooling is conducted for three to five minutes; the Penaeus vannamei is transferred to an accessible material loading and unloading device and enters a liquid nitrogen freezer in a rotating-disc mode; the freezing rate of the liquid nitrogen freezer is adjusted to range from 1 mm / min to 5 mm / min, the adiabatic coefficient of equipment is controlled to range from 81.0 DEG C to 83.0 DEG C, the temperature of the liquid nitrogen freezer is kept to range from 197.8 DEG C below zero to 193.8 DEG C below zero, and glassy state freezing and storage are conducted. According to the method for the liquid nitrogen glassy state freezing and storage of the Penaeus vannamei, liquid nitrogen is adopted, the freezing point of the Penaeus vannamei can be reached faster, and damage to ice crystals is reduced; meanwhile, microorganisms and enzymes can be killed at a low enough temperature, and decay and blackening of products are reduced.

Description

Technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for freezing and preserving Penaeus vannamei in liquid nitrogen glass state. Background technique [0002] Penaeus vannamei (Penaeus vannamei) is native to the waters of the Pacific coast of the Americas. It is also called white-leg shrimp or white-leg shrimp. It has the advantages of delicious meat and high meat yield. It has become one of the world's recognized excellent cultured shrimp species and is currently farmed in the world. One of the three highest shrimp production species. Penaeus vannamei was once again introduced from Hawaii in the United States to South China in 1998, and successively broke through the intensive disease prevention breeding and fully artificial breeding technology. It has become the fastest growing species of marine aquaculture animals in China, and its aquaculture production has reached the level of Chinese culture. 80% to 9...

AI Technical Summary

Problems solved by technology

Freezing can effectively inhibit the growth of microorganisms and the activity of polyphenol oxidase, but it will denature some proteins and cause juice loss, which has a great impact on the senses, and freezing storage consumes a lot of energy

Refrigeration can maintain the sensory quality of prawns in a short period of time, causing little loss of nutrients, and can effectively slow down the decline in the quality of prawns during transportation, but the effect of refrigerating on the blackening and microbial growth of Penaeus vannamei is limited