Method for refrigerating and anti-stalling prawns

A freezing and fresh-keeping, sea shrimp technology, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, etc., can solve the problems of not easy to store for a long time, easy dehydration of products, etc., and achieve the effect of preventing deterioration.

Inactive Publication Date: 2015-10-28
BEIHAI SANHE SEAFOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the use of air compressors to keep the air in the freezer in a dry and cold state, the refrigerated products are easy to dehydrate and are not easy to store for a long time

Method used

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  • Method for refrigerating and anti-stalling prawns

Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] The invention provides a method for freezing and keeping fresh sea shrimp, comprising the following steps:

[0031] Step 1. Sampling and quarantine the sea prawns. After sorting out qualified sea prawns, rinse them with clean water, and then place them in brine with a mass fraction of 5%. After reducing the temperature of the brine to -2°C, add Citric acid, after adjusting the pH value of the brine to 4, pass ozone into the brine, keep the concentration of ozone in the brine at 3mg / L, keep it for 1min, then let it stand for 10min, so that the remaining ozone can continue to sterilize the sea shrimp , take it out, drain it, and let it stand at room temperature for 50 minutes to completely decompose the ozone into oxygen to obtain sterilized sea shrimp; ozone has the advantages of fast sterilization speed, high killing rate, broad spectrum sterilization, no residue after sterilization, Affect the quality of sea shrimp and other advantages. The lower the temperature, the ...

Embodiment 2

[0049] The invention provides a method for freezing and keeping fresh sea shrimp, comprising:

[0050] Step 1. Sampling and quarantine the sea prawns. After sorting out qualified sea prawns, rinse them with clean water, and then place them in 5% brine. After the temperature of the brine is lowered to 0°C, add acetic acid to the brine. , after adjusting the pH value of the brine to 7, pass ozone into the brine to keep the concentration of ozone in the brine at 7mg / L. , drained, and then stand at room temperature for 60 minutes to completely decompose the ozone into oxygen to obtain sterilized sea shrimp; ozone has the advantages of fast sterilization speed, high killing rate, broad-spectrum sterilization, no residue after sterilization, and does not affect sea shrimp. Shrimp quality and other advantages. The lower the temperature, the greater the solubility and stability of ozone in water. The freezing point of salt water is below 0°C. Adding ozone into the salt water at low ...

Embodiment 3

[0068] The invention provides a method for freezing and keeping fresh sea shrimp, comprising:

[0069] Step 1. Sampling and quarantine the sea prawns. After sorting out qualified sea prawns, rinse them with clean water, and then place them in brine with a mass fraction of 5%. After the temperature of the brine is lowered to -1°C, add Citric acid, after adjusting the pH value of the brine to 5, pass ozone into the brine to keep the concentration of ozone in the brine at 5mg / L, after continuing to pass through for 1.5min, let it stand for 15min, so that the remaining ozone can continue to treat the sea shrimp. Sterilize, take out, drain, and then stand at room temperature for 55 minutes to completely decompose ozone into oxygen to obtain sterilized sea shrimp; ozone has fast sterilization speed, high killing rate, broad-spectrum sterilization, and no residue after sterilization. It does not affect the quality of sea shrimp and other advantages. The lower the temperature, the gr...

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PUM

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Abstract

The invention discloses a method for refrigerating and anti-stalling prawns. The method comprises the following steps: step I, flushing the prawns cleanly with clean water, and performing bactericidal treatment; step II, treating the prawns obtained in the step I with a hair machine, placing the treated prawns in an anti-stalling agent of which the temperature is 40-45 DEG C, soaking the prawns in the anti-stalling agent for 20-30 minutes, taking out the soaked prawns, and rapidly cooling the taken prawns to be lower than 30 DEG C so as to obtain the prawns treated with the anti-stalling agent; and step III, weighing the prawns obtained in the step II according to quantitative requirements, loading the weighed prawns in disks, quickly refrigerating the prawns in the disks, loading the disks with the prawns into boxes, and conveying the boxes into a refrigerating bank for cold storage. The method disclosed by the invention can prevent the prawns from being infected by bacteria, being dehydrated and generating fetor and fishy smell in the process of storage, prolongs the quality guarantee period of the prawns, and ensures the quality of the prawns.

Description

technical field [0001] The invention relates to the technical field of food refrigeration and preservation, in particular to a method for freezing and preservation of sea shrimp. Background technique [0002] Sea prawns are rich in magnesium, which plays an important role in regulating heart activity and can protect the cardiovascular system well. It can reduce blood cholesterol levels, prevent arteriosclerosis, and at the same time expand coronary arteries, which is beneficial to prevent high blood pressure. Blood pressure and myocardial infarction, etc. However, sea prawns have poor storability and a short shelf life. They need to be stored at a suitable low temperature to ensure the quality of sea prawns. Sea prawns are often stored in a freezer for refrigeration. [0003] Freezers refer to facilities that are refrigerated with various equipment and can be artificially controlled and maintained at a stable low temperature. Refrigeration systems, control devices, insulat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/09
Inventor 唐顺强
Owner BEIHAI SANHE SEAFOOD CO LTD
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