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Freezing method of fresh shrimp and freeze protective agent of fresh shrimp

A technology of cryoprotectant and fresh-keeping method, which is applied in the field of fresh shrimp cryoprotectant and freezing of fresh shrimp, which can solve problems such as odor and affecting taste, reduce the loss of nutrients, inhibit browning and fat oxidation, and prevent microorganisms pollution effect

Inactive Publication Date: 2016-03-30
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 produce peculiar smell and affect the taste

Method used

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Examples

Experimental program
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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: Prepare the first biological antistaling agent tea polyphenol solution with a concentration of 0.4%, soak the fresh shrimp pretreated in step 1 in the first biological antistaling agent tea polyphenol solution at 4 degrees Celsius, and let stand for 25 minutes;

[0028] Step 3: Pre-freezing: Pre-freeze the fresh shrimp soaked in the first biological preservative tea polyphenol solution at -25 degrees Celsius, and take it out when the central temperature reaches -20 degrees Celsius;

[0029] Step 4: Place the pre-frozen shrimp pieces in the second biological antistaling agent at 7 degrees Celsius for 6 seconds, take them out, put them in a packaging bag, and vacuum seal the package; the second biological antistaling agent consists of the following raw materials in weight percentage Made of: chito...

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: Prepare the first biological antistaling agent tea polyphenol solution with a concentration of 0.6%, soak the fresh shrimp pretreated in step 1 in the first biological antistaling agent tea polyphenol solution at 7 degrees Celsius, and let stand for 30 minutes;

[0035] Step 3: Pre-freezing: Pre-freeze the fresh shrimp soaked in the first biological preservative tea polyphenol solution at -20 degrees Celsius, and take it out when the central temperature reaches -20 degrees Celsius;

[0036] Step 4: Place the pre-frozen shrimp pieces in the second biological antistaling agent at 5 degrees Celsius for 9 seconds, then take them out, put them in a packaging bag, and vacuum seal the package; the second biological antistaling agent consists of the following raw materials in percentage by weight Made o...

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PUM

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Abstract

The invention discloses a freezing method of fresh shrimp and a freeze protective agent of fresh shrimp. The protective agent comprises the first biological preservative and the second biological preservative; the first biological preservative is tea polyphenol solution; and the second biological preservative is a mixture of chitosan, sodium alginate, calcium chloride, lysozyme, propolis, lactoferritin, xylitol and sorbicolan. The protective agent is utilized for freeze preservation of fresh shrimps. The freeze protective agent of fresh shrimp disclosed by the invention is prepared from natural ingredients; the first biological preservative and the second biological preservative are combined, so that the fresh flavor and the original state of appearance of the aquatic products can be better protected; moreover, the freeze protective agent of fresh shrimp reduces nutrient loss, such as protein loss and the like, while inhibits bacteria production; thus, the freeze protective agent of fresh shrimp is capable of greatly prolonging the shelf life and the storage period of the aquatic products.

Description

technical field [0001] The invention relates to the technical field of processing aquatic products, in particular to a fresh shrimp freezing method and a fresh shrimp cryoprotectant. 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 deteriorate due to death. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/24A23B4/09
CPCA23B4/20A23B4/09A23B4/22A23B4/24
Inventor 窦晓明
Owner 高邮市应天水产有限公司
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