Fresh keeping method for shrimp meat

A fresh-keeping method and shrimp technology, applied in the direction of preserving meat/fish with a coating protective layer, can solve problems such as poor fresh-keeping effect, and achieve the effects of maintaining fresh taste, prolonging fresh-keeping period and reducing loss.

Inactive Publication Date: 2015-10-28
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention provides a fresh-keeping method for shrimp in order to solve the problem of poor actual fresh-keeping effect existing in the method for fresh-keeping shrimp in the prior art. The method for preserving fresh-keeping shrimp of the present invention has simple process steps and strong operability. The optimization of the formula and steps can keep the shrimp with good texture characteristics, effectively maintain the flavor and taste of the shrimp, reduce the loss of nutrients and juice, delay the corruption of the shrimp, and extend the storage period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A fresh-keeping method for fresh shrimps, comprising the following steps:

[0037] (1) Shrimp pretreatment

[0038] Wash fresh shrimps with water, soak them in an aqueous solution containing sodium polyacrylate and sodium chloride for 3 minutes, remove and drain, wherein the mass ratio of shrimps to the aqueous solution containing sodium polyacrylate and sodium chloride is 1:2 , the mass percent concentration of sodium polyacrylate is 0.03%, and the mass percent concentration of sodium chloride is 0.5%.

[0039] (2) Preparation of composite film-forming solution

[0040] (1) Preparation of propolis water extract: add 3 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, then pour the above propolis alcohol solution into 80°C hot water while stirring to make 40% ethanol The final concentration of propolis alcohol solution was stirred for 10 min, cooled to room temperature, and filtered to obtain the first filtrate, and the filter residue w...

Embodiment 2

[0050] A fresh-keeping method for fresh shrimps, comprising the following steps:

[0051] (1) Shrimp pretreatment

[0052] Wash fresh shrimps with water, soak them in an aqueous solution containing sodium polyacrylate and sodium chloride for 4 minutes, remove and drain, wherein the mass ratio of shrimps to the aqueous solution containing sodium polyacrylate and sodium chloride is 1:2.5 , the mass percent concentration of sodium polyacrylate is 0.04%, and the mass percent concentration of sodium chloride is 0.6%.

[0053] (2) Preparation of composite film-forming solution

[0054] (1) Preparation of propolis water extract: add 4 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, pour the above propolis alcohol solution into 82°C hot water while stirring to make 42% ethanol Propolis alcohol solution of final concentration, after stirring for 12min, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue accord...

Embodiment 3

[0064] A fresh-keeping method for fresh shrimps, comprising the following steps:

[0065] (1) Shrimp pretreatment

[0066] Wash fresh shrimps with water, soak them in an aqueous solution containing sodium polyacrylate and sodium chloride for 5 minutes, remove and drain, wherein the mass ratio of shrimps to the aqueous solution containing sodium polyacrylate and sodium chloride is 1:4 , the mass percent concentration of sodium polyacrylate is 0.05%, and the mass percent concentration of sodium chloride is 1%.

[0067] (2) Preparation of composite film-forming solution

[0068] (1) Preparation of propolis water extract: add 5 times the amount of 95% edible ethanol to propolis, stir well to dissolve it, then pour the above propolis alcohol solution into 85°C hot water while stirring to make 50% ethanol The final concentration of propolis alcohol solution, after stirring for 15min, was cooled to room temperature, filtered to obtain the first filtrate, and the filter residue was ...

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PUM

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Abstract

The invention discloses a fresh keeping method for shrimp meat. The fresh keeping method disclosed by the invention solves the problem of poor actual fresh keeping effect existing in a fresh keeping method for the shrimp meat in the prior art. The fresh keeping method mainly comprises the following steps: (I) preprocessing shrimp meat; (II) preparing a composite film forming solution: (1) preparing a propolis aqueous extract, (2) preparing ginger filtrate, (3) preparing garlic filtrate, and (4) mixing the propolis aqueous extract, the ginger water and the garlic water so as to compound the composite film forming solution; (III) soaking the preprocessed shrimp meat into the composite film forming solution for film forming; and (IV) packaging the shrimp meat obtained in the step (III), and refrigerating the packaged shrimp meat. The fresh keeping method for the shrimp meat, disclosed by the invention, is simple in technology steps and high in maneuverability; the formula and the steps of the film forming solution are optimized, so that better texture characteristics of the shrimp meat can be maintained, the flavor and the mouth feel of the shrimp meat are effectively maintained, the losses of nutrient components and juice are reduced, the corruption of the shrimp meat is delayed, and the preservation period is prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping method for fresh shrimps. [0002] Background technique [0003] Shrimp meat is tender, delicious, high in protein, low in fat, contains a lot of trace elements and essential amino acids for the human body, and is an animal food with high nutritional value. Shrimp, as a processed form of shrimp, is popular because it does not contain shrimp shells and is more convenient to eat. [0004] At present, the traditional fresh-keeping methods for fresh-keeping shrimps are refrigeration or freezing preservation, but these two fresh-keeping methods all have the following deficiencies: cold storage, although the structure of fresh-keeping shrimps has not been destroyed, because the protease existing in its tissue still has relatively large activity, As a result, the fresh-keeping time is short, and the frozen fresh-keeping will destroy the tissue st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 宋茹韦荣编王阳光
Owner ZHEJIANG OCEAN UNIV
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