Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method

A technology of freezing preservation and preservative, which is applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish by chemicals, etc., can solve problems such as odor and affect taste, reduce the loss of nutrients and inhibit browning and fat oxidation, the effect of maintaining shrimp meat quality

Inactive Publication Date: 2016-02-24
高邮市应天水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After frozen aquatic products, it is easy to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Fresh shrimp freezing preservation fresh-keeping method of the present invention comprises the following steps:

[0026] Step 1: Wash and dry the fresh shrimp.

[0027] Step 2: Preparing preservatives, the components are distributed as follows: 0.4% tea polyphenols, 2.5% chitosan, 0.1% antimicrobial peptides, 0.6% nisin, 0.1% glucose oxidase, 3% sodium chloride, 4% lactic acid %, the rest is trehalose; use the nozzle to spray the above-mentioned antistaling agent on the surface of the fresh shrimp, the consumption of the antistaling agent is 10% of the weight of the fresh shrimp, and let it stand for 20 minutes;

[0028] Step 3: Pre-freezing: Pre-freeze the processed fresh shrimp at -20 degrees Celsius for 15 minutes;

[0029] Step 4: Packing: Divide the fresh shrimp pre-frozen in step 3 into required portions according to the needs, put them into packaging bags respectively, and vacuum seal the packaging;

[0030] Step 5: Use a liquid nitrogen freezer to freeze the p...

Embodiment 2

[0032] Fresh shrimp freezing preservation fresh-keeping method of the present invention comprises the following steps:

[0033] Step 1: Wash and dry the fresh shrimp.

[0034] Step 2: Preparing preservatives, the components are distributed as follows: 0.6% tea polyphenols, 3% chitosan, 0.2% antimicrobial peptides, 0.8% nisin, 0.15% glucose oxidase, 6% sodium chloride, 5% lactic acid %, the rest is trehalose; use the nozzle to spray the above-mentioned antistaling agent on the surface of the fresh shrimp, the consumption of the antistaling agent is 12% of the weight of the fresh shrimp, and let it stand for 25 minutes;

[0035] Step 3: Pre-freezing: Pre-freeze the processed fresh shrimp at -25 degrees Celsius for 20 minutes;

[0036] Step 4: Packing: Divide the fresh shrimp pre-frozen in step 3 into required portions according to the needs, put them into packaging bags respectively, and vacuum seal the packaging;

[0037] Step 5: Use a liquid nitrogen freezer to freeze the pa...

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PUM

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Abstract

The invention discloses a fresh shrimp freezing and antistaling agent as well as a fresh shrimp freezing and antistaling method. The antistaling agent is a mixture containing tea polyphenol, chitosan, antibacterial peptide, nisin, glucose oxidase, sodium chloride, lactic acid and trehalose. The antistaling agent is used for freezing and fresh-keeping of fresh shrimps; the fresh shrimp freezing and antistaling agent has natural components, and can be used for better protecting freshness of aquatic products, maintaining original appearance and state, reducing loss of proteins and other nutrients, inhibiting generation of bacteria, and substantially prolonging shelf-life and storage life.

Description

technical field [0001] The invention relates to the technical field of processing aquatic products, in particular to a fresh shrimp freezing preservation agent and a fresh shrimp freezing preservation method. technical background [0002] Our country is rich in seafood resources, both river prawns and sea prawns have large yields, shrimps are rich in nutrients, and the protein content is several to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, and phosphorus. And other minerals and vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest, it is an excellent food for people who are weak and need to take care of after illness; shrimp is rich in magnesium, which plays an important role in heart activity. It can reduce the content of cholesterol in the blood and prevent arteriosclerosis. [0003] If the shrimps are not handled in time after being caught, they will easily lose their umami taste and d...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23B4/06
Inventor 窦晓明
Owner 高邮市应天水产有限公司
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