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Preparation technology for preventing browning of flat lobsters

A preparation process, the technology of pipa shrimp, is applied in the field of preparation technology of pipa shrimp to prevent browning, which can solve the problems of prolonging the shelf life of American redfish, oxidation reaction, nutrient loss, etc., and achieve slowing down of browning reaction speed, high economic value, The effect of less nutrient loss

Inactive Publication Date: 2017-06-30
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

This method can prolong the shelf life of American redfish within 40 to 50 days, and the shelf life needs to be improved; and redfish is prone to oxidation reaction during storage, resulting in nutrient loss; adopt frozen storage, and the redfish’s shelf life after storage for a period of time The taste is not good when it is not fresh, and the freshness decreases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation technology of Chinese lute shrimp preventing browning, the specific steps are:

[0018] 1) Soaking in acid solution: Wash the pipa shrimp, drain and soak in bamboo vinegar solution, the pH of bamboo vinegar solution is 2.5~3.5, the color is reddish brown, the temperature is 2~5℃, and the soaking time is 10~20min . Bamboo vinegar liquid is a liquid substance obtained by collecting the gas produced in the pyrolysis of bamboo in the process of burning bamboo charcoal, and cooling the gas at room temperature. It does not contain antibiotics and conventional fungicides, is safe and environmentally friendly, and has a broad spectrum Antibacterial effect; has anti-oxidation effect, can restore the oxygen that enters the lute shrimp during storage, and slow down the oxidation rate of tyrosine in the shrimp body, thus slowing down the browning rate of lute shrimp;

[0019] 2) Soaking in compound preservation solution: Drain the lute shrimp treated in step 1 and ...

Embodiment 2

[0023] The preparation technology of pipa shrimp preventing browning, the most preferred steps are:

[0024] 1) Bamboo vinegar soaking: Wash the pipa shrimp, drain and soak in bamboo vinegar, the pH of which is 3.0, the color is reddish brown, the temperature is 3°C, and the soaking time is 15 minutes. Bamboo vinegar liquid is a liquid substance obtained by collecting the gas produced in the pyrolysis of bamboo in the process of burning bamboo charcoal, and cooling the gas at room temperature. It does not contain antibiotics and conventional fungicides, is safe and environmentally friendly, and has a broad spectrum Antibacterial effect; has anti-oxidation effect, can restore the oxygen that enters the lute shrimp during storage, and slow down the oxidation rate of tyrosine in the shrimp body, thus slowing down the browning rate of lute shrimp;

[0025]2) Soaking in compound preservation solution: Drain the pipa shrimps treated in step 1, and soak in compound preservation solut...

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Abstract

The invention provides a preparation technology for preventing browning of flat lobsters. The technology comprises the following basic operation steps: firstly, acidic liquid immersion; secondly, multiple preservative solution immersion; thirdly, film formation; fourthly, package and cold storage. The preparation technology has the beneficial effects that immersion and bacteriostasis are performed through bamboo vinegar and the multiple preservative solution, antibiotics and conventional bactericide are not contained, and the preparation technology is safe and environment-friendly; the decomposition speed of protein in shrimp of flat lobsters is reduced, the produced amount of tyrosine is reduced, the freshness retention degree is high, nutrition loss is small, and the browning speed is low; meanwhile the film forming characteristics of sodium alginate polysaccharide gel and metal cations are adopted, a layer of protective film is formed on the surfaces of the flat lobsters, the flat lobsters are isolated from oxygen, browning during the preservation process of flat lobsters is reduced, moisture in the shrimps is locked, and the mouthfeel similar to fresh flat lobsters is kept; the preparation technology is simple in operation and low in cost, and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of shrimp preservation, in particular to a preparation process for preventing browning of pipa shrimp. Background technique [0002] Pipa shrimp, also known as Pippi shrimp, belongs to the phylum Arthropoda, the subphylum Crustacea, the class Mollusca, the subclass Grazing Shrimp, and the order Stomatopoda. Except for the ancient Sculdidae, which is all fossil species, the living species Divided into 4 superfamilies: Bathysquilloidea, Gonodactyloidea, Squilloidea and Lysiosquilloidea. They are all marine, and the plundering shrimps originated in the Jurassic period of the Mesozoic Era. There are more than 500 species in existence. Oratosquilla oratoria of the genus Mantis Shrimp is distributed in all seas of China. The South China Sea has the most species, more than 80 species have been found. [0003] Shrimp is a highly perishable aquatic product. After the shrimp dies, a series of changes have taken pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/41
CPCA23V2002/00A23V2200/048
Inventor 缪文叶沈宏炜
Owner 舟山金星水产有限公司
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