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Freezing preservation method of prawns without heads

A technology for freezing and fresh-keeping shrimps, which is applied in the direction of freezing/cooling preservation of meat/fish, preservation of meat/fish with chemicals, etc., which can solve the problems of prolonging the fresh time, keeping the storage time not too long, and extending the shelf life, etc.

Inactive Publication Date: 2017-07-25
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

[0007] The purpose of the invention of the present invention is to solve the problem that the storage time of prawns in the prior art should not be too long, so that the prawns are not fresh, and the method of the present invention can prolong Shrimp shelf life, prolonging the freshness of prawns to meet long-distance transportation and sales, and improving economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of freeze-preservation method of headless prawns comprises the following specific steps to obtain:

[0028] (1) Raw material processing: select fresh prawns whose body contains less than 0.3ppb of chloramphenicol as raw materials, then remove the heads of the prawns, then soak the head-removed prawns in neutral electrolyzed water for 5 minutes, and set aside for use. Carry out the next step of processing within 1min;

[0029] (2) Sterilization treatment: Mix sodium hypochlorite with a concentration of 25ppm and ice water with a temperature of less than 5°C at a volume ratio of 1:1 to obtain a mixed sterilizing solution, and then soak the prawns whose heads have been removed in the previous step until mixed and sterilized In the solution for 50s, then take it out and wash it once with ice water less than 5°C;

[0030] (3) Fresh-keeping treatment: soak the sterilized prawns in a fresh-keeping agent for 1 min,

[0031] The preservative is made of the following raw...

Embodiment 2

[0038] A kind of freeze-preservation method of headless prawns comprises the following specific steps to obtain:

[0039] (1) Raw material processing: select fresh prawns whose body contains less than 0.3ppb of chloramphenicol as raw materials, then remove the heads of the prawns, then soak the head-removed prawns in neutral electrolytic water for 10 minutes, and set aside for use. Carry out the next step of processing within 1min;

[0040] (2) Sterilization treatment: Mix sodium hypochlorite with a concentration of 35ppm and ice water with a temperature of less than 5°C at a volume ratio of 1:2 to obtain a mixed sterilizing solution, and then soak the prawns whose heads have been removed in the previous step until mixed and sterilized In the solution for 70s, then remove and wash 3 times with ice water less than 5°C;

[0041] (3) Fresh-keeping treatment: soak the sterilized prawns in a fresh-keeping agent for 5 minutes,

[0042] The antistaling agent is made of the followin...

Embodiment 3

[0049] A kind of freeze-preservation method of headless prawns comprises the following specific steps to obtain:

[0050] (1) Raw material processing: select fresh prawns whose body contains less than 0.3ppb of chloramphenicol as raw materials, then remove the heads of the prawns, then soak the prawns with neutral electrolyzed water for 7 minutes, stand-by, Carry out the next step of processing within 1min;

[0051] (2) Sterilization treatment: Mix sodium hypochlorite with a concentration of 30ppm and ice water with a temperature of less than 5°C at a volume ratio of 1:1.5 to obtain a mixed sterilizing solution, and then soak the prawns whose heads have been removed in the previous step until mixed and sterilized In the solution for 60s, then take it out and wash it twice with ice water less than 5°C;

[0052] (3) Fresh-keeping treatment: soak the sterilized prawns in a fresh-keeping agent for 3 minutes,

[0053] The preservative is made of the following raw materials in par...

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PUM

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Abstract

The invention relates to the technical field of food freshness preservation, in particular to a freezing preservation method of prawns without heads. The method comprises the steps of (1) carrying out raw material treatment; (2) sterilizing; (3) carrying out fresh keeping treatment; (4) carrying out water control; (5) freezing: placing the prawns, the water of which is completely drained, on a plate, and conveying the plate to a freezing flat-plate machine with the temperature of -25 DEG C or below; then, spraying ice water with the temperature of lower than 5 DEG C onto the prawns for carrying out ice glazing treatment; putting the prawns, subjected to the ice glazing treatment, into a plastic bag, packaging and sealing; then, using a metal detector to detect whether the prawns contain metal fragments or not; if not, sending the packaged product to a refrigerator with the temperature of lower than -18 DEG C for refrigerating. The freezing preservation method solves the problem that in the prior art, the prawns are not fresh after being stored for a long time; after the method provided by the invention is adopted, the shelf lives of the prawns are prolonged, and the fresh time of the prawns is prolonged, so that the requirements of long-distance transportation and sales are met, and the economic benefit is improved.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food preservation, in particular to a method for freezing and preserving shrimp without heads. [0003] 【Background technique】 [0004] The stomach of the shrimp is in the head, that is, the shrimp sac. During the fishing process, the backlog and collision of the shrimp will cause the shrimp sac to rupture, so the color of the nearby tissue structure will be dyed dark green. This is the so-called blackhead phenomenon. Removing the shrimp head will not only affect the meat quality and consumption of the dyed part, but also prolong the freshness period of the shrimp. [0005] Shrimp products are quickly frozen to about 25°C, ice-coated and then stored at a low temperature of 18°C. At this temperature, the growth of microorganisms in the shrimp body is inhibited, and various enzyme reactions and chemical reactions in the shrimp body are inhibited. It is at a standstill, so it can inhibit the spoilage of shrim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/18A23B4/06
Inventor 符家辉
Owner 北海市万景海产有限公司
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