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Preparation process capable of maintaining phoenix-tailed prawns brightly-colored

A preparation process and color technology, which is applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with a protective coating, and preserving meat/fish through freezing/cooling, etc. Value, loss of appearance quality and other issues, to achieve the effect of prolonging the preservation period, prolonging the shelf life and freshness, inhibiting blackening and bacterial growth

Inactive Publication Date: 2017-06-20
舟山金星水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to scientific analysis, protein in the edible part of shrimp accounts for about 16-20%. Shrimp contains a large amount of phenolase and tyrosine. It is easy to oxidize and blacken under fresh or frozen storage conditions and lose its appearance quality, which seriously affects the value of commodities.
[0003] Prior art such as Chinese Patent Invention Authorization Notice No. CN 104082394 B, this invention provides a fresh shrimp preservation method, which solves the problem of poor fresh shrimp preservation effect of the fresh shrimp preservation method in the prior art, mainly including the following steps : (1) Pretreatment of fresh shrimp; (2) Preparation of compound film-forming solution; (3) Soaking into film; (4) Packaging and storage

Method used

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  • Preparation process capable of maintaining phoenix-tailed prawns brightly-colored

Examples

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Effect test

Embodiment 1

[0020] A preparation process for keeping anchovy shrimp bright in color, the steps are as follows:

[0021] 1) Pretreatment: Wash the fresh shrimps, drain them, and put them in crushed ice for later use;

[0022] 2) Preparation of antistaling agent: by weight, take 0.05-0.2 parts of cinnamaldehyde, 0.01-0.1 parts of phytic acid, 0.2-0.8 parts of sodium alginate, 0.001-0.008 parts of Tibetan green fruit extract-T, 0.02 parts of bamboo vinegar ~0.1 part, 90~100 parts of water, dissolve sodium alginate in water, add phytic acid and bamboo vinegar, stir, add cinnamaldehyde, Tibetan blue fruit extract-T, stir, ultrasonically disperse, filter with suction, and stand in vacuum to obtain preserver;

[0023] 3) Soaking to form a film: Take the fresh shrimp in crushed ice, soak them in a preservative, and air-dry them;

[0024] 4) Packaging and storage: Put the air-dried fresh shrimp into a fresh-keeping bag containing a sterile nano-antibacterial agent, vacuum-pack it, and refrigerat...

Embodiment 2

[0032] A preparation process for keeping anchovy shrimp bright in color, the steps are as follows:

[0033] 1) Pretreatment: Wash the fresh shrimps, drain them, and put them in crushed ice for later use;

[0034] 2) Preparation of antistaling agent: according to the preferred parts by weight, take 0.08 parts of cinnamaldehyde, 0.05 parts of phytic acid, 0.6 parts of sodium alginate, 0.003 parts of Tibetan green fruit extract-T, 0.07 parts of bamboo vinegar, and 95 parts of water. Dissolve sodium alginate in water, add phytic acid and bamboo vinegar, stir, add cinnamaldehyde, Tibetan blue fruit extract-T, stir, ultrasonically disperse, filter with suction, and stand in vacuum to obtain a preservative;

[0035] 3) Soaking to form a film: Take the fresh shrimp in crushed ice, soak them in a preservative, and air-dry them;

[0036] 4) Packaging and storage: Put the air-dried fresh shrimp into a fresh-keeping bag containing sterile nano-antibacterial agent for vacuum packaging, an...

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Abstract

The invention provides a preparation process capable of maintaining phoenix-tailed prawns brightly-colored. The preparation process comprises the following steps: (1) carrying out pretreatment: cleaning fresh prawns, carrying out draining, and putting the fresh prawns in crushed ice for later use; (2) preparing a preservative: weighing the ingredients in parts by weight: 0.05-0.2 part of cinnamyl aldehyde, 0.01-0.1 part of phytic acid, 0.2-0.8 part of sodium alginate, 0.001-0.008 part of terminalia chebula extract-T, 0.02-0.1 part of bamboo vinegar and 90-100 parts of water, dissolving sodium alginate in the water, adding phytic acid and the bamboo vinegar in the solution, carrying out stirring, adding cinnamyl aldehyde and the terminalia chebula extract-T into the solution, carrying out stirring, carrying out ultrasonic dispersion, carrying out suction filtration, and carrying out vacuum standing, so as to obtain the preservative; (3) carrying out soaking film-forming: soaking the fresh prawns in the crushed ice in the preservative, and carrying out air drying; (4) carrying out packaging and storage: putting the air-dried fresh prawns into sterile nano-antibacterial-agent containing fresh-keeping bags, carrying out vacuum packaging, and carrying out low-temperature storage. According to the preparation process, the fresh-keeping period of the fresh prawns can be effectively prolonged, the brightness and texture freshness and tenderness of the fresh prawns are maintained, and the shelf lives of the fresh prawns are prolonged.

Description

technical field [0001] The invention belongs to the field of aquatic product treatment, and in particular relates to a preparation process for keeping anchovy shrimp bright in color. Background technique [0002] Shrimp is rich in protein and has high nutritional value. Its meat is as soft as fish, easy to digest, and has no fishy smell and bone spurs. It is also rich in minerals (such as calcium, phosphorus, iron, etc.), and sea shrimp is also rich in iodine. quality, is of great benefit to human health. According to scientific analysis, the edible protein of shrimp accounts for about 16-20%. Shrimp contains a large amount of phenolase and tyrosine, which are easy to oxidize and blacken under fresh or frozen storage conditions and lose their appearance quality, which seriously affects the value of commodities. . [0003] Prior art such as Chinese Patent Invention Authorization Announcement No. CN 104082394 B, this invention provides a fresh shrimp preservation method, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/10A23B4/06A23L5/41
CPCA23B4/20A23B4/06A23B4/10A23V2002/00A23V2200/10A23V2250/02A23V2250/30A23V2250/21
Inventor 缪文叶沈宏炜
Owner 舟山金星水产有限公司
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