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Instant natural live penaeus japonicus freeze-preservation method

A technology for frozen fresh-keeping and live shrimp, which is applied to the preservation of food ingredients as anti-microbial, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problem of prolonged shelf life, stale shrimp, and storage time Don't wait too long

Inactive Publication Date: 2017-07-21
北海市万景海产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the invention of the present invention is to: aim at the above-mentioned existing problems, a kind of freezing and fresh-keeping method of instant natural live car prawns, solve the problem that the storage time of car prawns in the prior art should not be too long, make car prawns not fresh, use the present invention The method can prolong the shelf life of shrimp and the fresh time of shrimp, so as to meet the needs of long-distance transportation and sales, and improve economic benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A freezing preservation method for instant natural live car prawns, comprising the following specific steps to obtain:

[0030] (1) Raw material processing: the car prawns are killed alive after being soaked in ice salt water with a mass concentration of 3% and a temperature lower than -10°C for 20 minutes;

[0031] (2) Sterilization treatment: irradiate the killed shrimp with ultraviolet rays for 5 minutes, then soak them in the sterilizing solution for 40 seconds, then take them out and wash them once with ice water less than 5°C;

[0032] The sterilizing solution is to mix sodium hypochlorite with a concentration of 25ppm and ice water with a temperature of less than 5°C in a ratio of 1:1 by volume;

[0033] (3) Grading treatment: the sterilized car prawns are detached and gutted, then cleaned, and then classified according to the weight. Among them, the single weight > 30g is class A, and the single weight < 30g, And ≥ 20g is class B, single weight < 20g and ≥ 10g ...

Embodiment 2

[0044] A freezing preservation method for instant natural live car prawns, comprising the following specific steps to obtain:

[0045] (1) Raw material processing: the car prawns are killed alive after being soaked in ice salt water with a mass concentration of 8% and a temperature lower than -10°C for 40 minutes;

[0046] (2) Sterilization treatment: irradiate the killed shrimp with ultraviolet rays for 10 minutes, then soak them in the sterilizing solution for 60 seconds, then take them out and wash them with ice water less than 5°C for 1-3 times;

[0047] The sterilizing solution is to mix sodium hypochlorite with a concentration of 35ppm and ice water with a temperature of less than 5°C in a volume ratio of 1:3;

[0048] (3) Grading treatment: the sterilized car prawns are detached and gutted, then cleaned, and then classified according to the weight. Among them, the single weight > 30g is class A, and the single weight < 30g, And ≥ 20g is class B, single weight < 20g and...

Embodiment 3

[0059] A freezing preservation method for instant natural live car prawns, comprising the following specific steps to obtain:

[0060] (1) Raw material processing: the car prawns are killed alive after immersing them in ice salt water with a mass concentration of 5% and a temperature less than -10°C for 27 minutes;

[0061] (2) Sterilization treatment: irradiate the killed shrimp with ultraviolet rays for 7 minutes, then soak them in the sterilizing solution for 55 seconds, then take them out and wash them twice with ice water less than 5°C;

[0062] The sterilizing solution is to mix sodium hypochlorite with a concentration of 30ppm and ice water with a temperature of less than 5°C according to the volume ratio of 1:2;

[0063] (3) Grading treatment: the sterilized car prawns are detached and gutted, then cleaned, and then classified according to the weight. Among them, the single weight > 30g is class A, and the single weight < 30g, And ≥ 20g is class B, single weight < 20g...

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Abstract

The invention relates to the technical field of food preservation, in particular to an instant natural live penaeus japonicus freeze-preservation method which comprises the following steps: (1) raw material treatment: impregnating penaeus japonicus for 20 to 40min with ice salt water at the mass concentration of 3 to 8 percent and the temperature of subzero 10 DEG C, and killing the live penaeus japonicus; (2) sterilization treatment; (3) grading treatment; (4) preservation treatment: impregnating the graded penaeus japonicus for 1 to 5min with a preservation solution; (5) water control: controlling the water of the penaeus japonicus treated by the previous step on a water control frame until water does not drops in lines; (6) freeze treatment. According to the method, the problem that the penaeus japonicus is not suitable for being stored for a long time, otherwise is not so fresh in the prior art is solved; by utilizing the method, the shelf life of the penaeus japonicus can be prolonged, the preservation time of the penaeus japonicus can be prolonged, the long-distance transportation and selling requirement is met, the shelf life is prolonged, and economic benefits are improved.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food preservation, in particular to a method for freezing and preserving instant natural live car prawns. [0003] 【Background technique】 [0004] Shrimp has always been considered as a delicious and nutritious ingredient, and it is loved by people in daily life. However, the water and protein content of shrimp meat is high, and the muscle tissue is soft. During fishing, transportation, processing and storage It is susceptible to microbial contamination and spoilage, and is also prone to oxidation and blackening. Spoilage has seriously affected the quality of shrimp and restricted its commodity value. Therefore, as an instant natural live car prawn, it is extremely important to keep the fresh and alive state of the raw prawn. However, in the case of freezing, the protein of the shrimp meat itself will be denatured, and the appearance and taste of the shrimp body after thawing may have some adverse effects...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/16A23L5/41
CPCA23B4/10A23B4/16A23V2002/00A23V2200/02A23V2200/10A23V2200/048A23V2250/21A23V2250/1614A23V2250/0616A23V2250/511A23V2250/5026A23V2250/708A23V2250/6418
Inventor 符家辉
Owner 北海市万景海产有限公司
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