Multi-layer ice glazing method for frozen shrimp meat

An ice-coating, multi-layer technology, applied in the fields of preservation of meat/fish by freezing/cooling, food preservation, food science, etc., can solve the problems of tissue damage, reduce the amount of ice-coating, oxidation, etc., to control the growth of microorganisms Growth, muscle protein protection, protection against microbial contamination

Inactive Publication Date: 2017-05-17
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the frozen storage process of frozen shrimp, there are the following problems: serious protein denaturation, tissue damage caused by ice crystal recrystallization, muscle oxidation (including protein oxidation and lipid oxidation) resulting in product quality deterioration; The sublimation of ice crystals in the shrimp causes the water content to decrease, or even dry out
Therefore, it is generally protected by outsourcing ice coating technology, but the commonly used ice coating soaking liquid is mostly drinking water or clean sea water, although it can prevent the oxidation of frozen meat fats and pigments, but its adhesion is weak, and it will be damaged during storage. In the middle, ...

Method used

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  • Multi-layer ice glazing method for frozen shrimp meat
  • Multi-layer ice glazing method for frozen shrimp meat

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Experimental program
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Effect test

Embodiment 1

[0015] The ice coating method of the frozen shrimp of the present embodiment may further comprise the steps:

[0016] 1) Prepare the first layer of ice-coating solution: the aqueous solution contains 0.04% NaCl mass concentration, 1.0% alginate oligosaccharide mass concentration and 0.4% lactitol mass concentration;

[0017] 2) Plating the first layer of glazing: control the temperature of the first layer of glazing solution at 0.2°C, completely immerse the shrimps for 3 seconds, and then apply the first layer of glazing according to the conventional glazing operation;

[0018] 3) Prepare the second layer ice coat solution: the aqueous solution contains 0.05% of sodium citrate mass concentration, 0.01% of κ-carrageenan mass concentration, 0.08% of carboxymethyl cellulose mass concentration and 0.3% of L-sodium ascorbate mass concentration;

[0019] 4) Plating the second layer of glazing: control the temperature of the second layer of glazing solution at 1.2°C, immerse the shri...

Embodiment 2

[0022] The ice coating method of the frozen shrimp of the present embodiment may further comprise the steps:

[0023] 1) Prepare the first layer of ice-coating solution: the aqueous solution contains 0.06% NaCl mass concentration, 0.5% alginate oligosaccharide mass concentration and 0.8% lactitol mass concentration;

[0024] 2) Plating the first layer of glazing: control the temperature of the first layer of glazing solution at 0.6°C, completely immerse the shrimps for 5 seconds, and then apply the first layer of glazing according to the conventional glazing operation;

[0025] 3) Prepare the second layer ice coat solution: the aqueous solution contains 0.07% of sodium citrate mass concentration, 0.025% of κ-carrageenan mass concentration, 0.065% of carboxymethyl cellulose mass concentration and 0.2% of L-sodium ascorbate mass concentration;

[0026] 4) Plating the second layer of glazing: control the temperature of the second layer of glazing solution at 0.8°C, immerse the sh...

Embodiment 3

[0029] The ice coating method of the frozen shrimp of the present embodiment may further comprise the steps:

[0030] 1) Prepare the first layer of ice-coating solution: the aqueous solution contains 0.08% NaCl mass concentration, 0.8% alginate oligosaccharide mass concentration and 0.6% lactitol mass concentration;

[0031] 2) Plating the first layer of glazing: control the temperature of the first layer of glazing solution at 0.8°C, completely immerse the shrimps for 7 seconds, and then apply the first layer of glazing according to the conventional glazing operation;

[0032] 3) Prepare the second layer ice coat solution: the aqueous solution contains 0.09% of sodium citrate mass concentration, 0.04% of κ-carrageenan mass concentration, 0.05% of carboxymethyl cellulose mass concentration and 0.1% of sodium L-ascorbate mass concentration;

[0033] 4) Plating the second layer of glazing: control the temperature of the second layer of glazing solution at 0.6°C, immerse the shri...

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Abstract

A multi-layer ice glazing method for frozen shrimp meat comprises steps as follows: 1) preparation of a first-layer ice glazing liquid: the mass concentration of NaCl is 0.04%-0.08%, the mass concentration of sodium alginate oligosaccharide is 0.5%-1.0%, and the mass concentration of lactitol is 0.4%-0.8%; the temperature of the first-layer ice glazing solution is controlled to be in a range of 0.2-0.8 DEG C, and shrimp meat is completely immersed for 3-7 s and then glazed with first-layer ice glaze according to conventional operation; preparation of a second-layer ice glazing solution; the mass concentration of sodium citrate is 0.05%-0.09%, the mass concentration of k-carrageenan is 0.01%-0.04%, the mass concentration of carboxymethyl cellulose is 0.05%-0.08% and the mass concentration of L-sodium ascorbate is 0.1%-0.3%; the temperature of the second-layer ice glazing solution is controlled to be in a range of 0.6-1.2 DEG C, the shrimp meat with the first-layer ice glaze is immersed into the second-layer ice glazing solution for 5-10 s and glazed with second-layer ice glaze according to conventional operation. The process is simple and safe and efficient to use, ice glaze cracking can be effectively prevented, microorganism growth is controlled, the product storage time is effectively prolonged, the total weight of ice glaze is only 8%-11% of the wet weight of the product, and the rights of consumers are protected.

Description

technical field [0001] The invention belongs to the technical field of quality safety and control of aquatic products, and in particular relates to a multi-layer ice-coating method for frozen shrimp. Background technique [0002] Litopenaeus vannamei (Litopenaeus vannamei), whose scientific name is Litopenaeus vannamei, is popular in domestic and foreign markets for its thin shell and fat body, tender meat and high nutritional value. However, during the frozen storage process of frozen shrimp, there are the following problems: serious protein denaturation, tissue damage caused by ice crystal recrystallization, muscle oxidation (including protein oxidation and lipid oxidation) resulting in product quality deterioration; The sublimation of the ice crystals in the shrimp causes the water content to decrease, or even dry out. Ice-coating is a refrigeration and fresh-keeping technology that is often used to keep aquatic products fresh. It refers to freezing aquatic products, qui...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23L3/375
CPCA23B4/09A23L3/375
Inventor 张宾汤贺章样扬
Owner ZHEJIANG OCEAN UNIV
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