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Making method of preconditioned shelled Penaeus vannamei Boone

A production method and preconditioning technology, applied in food ingredients as antimicrobial preservation, food science, food preservation, etc., to achieve good quality, inhibit activity, and increase the effect of shrimp taste

Inactive Publication Date: 2017-08-04
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research results generally believe that calpain, cathepsin B, D, and L are endogenous enzymes closely related to the quality deterioration of aquatic products after death. At present, the endogenous enzyme inhibitors used in scientific research mainly include E-64, iodoacetic acid , aminoiodoacetyl, metal chelating agents EDTA and EGTA, etc., although the inhibitory effect is remarkable, they are not accepted by consumers when they are used as additives in food. Regulating the flavor of shrimp, it can also effectively inhibit the negative impact of product spoilage bacteria and endogenous cathepsin on quality

Method used

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  • Making method of preconditioned shelled Penaeus vannamei Boone
  • Making method of preconditioned shelled Penaeus vannamei Boone
  • Making method of preconditioned shelled Penaeus vannamei Boone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Clean raw materials of Penaeus vannamei: if using fresh vannamei shrimp, remove the head, shell, and shrimp line, wash and drain in tap water; if using frozen shrimp, thaw at room temperature not exceeding 20°C.

[0038] Preparation of pre-conditioning pickling solution: based on the mass of shrimp raw materials, 6g citric acid, 550g salt, 120g whey protein, 140g egg white, 18g propylene glycol, 2000ml rice wine, stir to dissolve. Add 10kg fresh shrimps and mix well.

[0039] Vacuum tumbling pickling: put the obtained shrimp and pickling liquid mixture into a vacuum tumbling machine (Zhucheng Huagang Machinery Co., Ltd.) for tumbling. The conditions for vacuum tumbling are: (1) vacuuming, vacuum degree 0.05MPa, tumbling speed 8r / min, temperature 10°C, tumbling time 5min, intermittent time 8min, tumbling-intermittent repeat 3 times; (2) discharge Vacuum, under non-vacuum conditions, tumbling speed 10r / min, temperature 10°C, tumbling time 6min, intermittent time 10min, t...

Embodiment 2

[0043] Clean raw materials of Penaeus vannamei: if using fresh vannamei shrimp, remove the head, shell, and shrimp line, wash and drain in tap water; if using frozen shrimp, thaw at room temperature not exceeding 20°C.

[0044]Preparation of pre-conditioning pickling solution: based on the mass of shrimp raw materials, 5g citric acid, 500g salt, 100g whey protein, 150g egg white, 15g propylene glycol, 2200ml rice wine, stir to dissolve. Add 10kg fresh shrimps and mix well.

[0045] Vacuum tumbling pickling: put the obtained shrimp and pickling liquid mixture into a vacuum tumbling machine (Zhucheng Huagang Machinery Co., Ltd.) for tumbling. The conditions for vacuum tumbling are: (1) vacuuming, vacuum degree 0.08MPa, tumbling speed 8r / min, temperature 10°C, tumbling time 5min, intermittent time 8min, tumbling-intermittent repeat 4 times; (2) discharge Vacuum, under non-vacuum conditions, the tumbling speed is 8r / min, the temperature is 15°C, the tumbling time is 5min, and the...

Embodiment 3

[0049] Clean raw materials of Penaeus vannamei: if using fresh vannamei shrimp, remove the head, shell, and shrimp line, wash and drain in tap water; if using frozen shrimp, thaw at room temperature not exceeding 20°C.

[0050] Preparation of pre-conditioning pickling solution: based on the mass of shrimp raw materials, 8g citric acid, 600g salt, 150g whey protein, 100g egg white, 20g propylene glycol, 2000ml rice wine, stir to dissolve. Add 10kg fresh shrimps and mix well.

[0051] Vacuum tumbling pickling: put the obtained shrimp and pickling liquid mixture into a vacuum tumbling machine (Zhucheng Huagang Machinery Co., Ltd.) for tumbling. The conditions for vacuum tumbling are: (1) vacuuming, vacuum degree 0.04MPa, tumbling speed 10r / min, temperature 15°C, tumbling time 6min, intermittent time 10min, tumbling-intermittent repeat 4 times; (2) discharge Vacuum, under non-vacuum conditions, the tumbling speed is 10r / min, the temperature is 12°C, the tumbling time is 6min, and...

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Abstract

The invention discloses a making method of preconditioned shelled Penaeus vannamei Boone. The method comprises the following steps: removing heads, shells and digestive tracts from fresh Penaeus vannamei Boone, and washing and draining the Penaeus vannamei, or unfreezing frozen shelled Penaeus vannamei Boone at room temperature to obtain unfrozen shelled Penaeus vannamei Boone for later use; preparing a preconditioning preserving liquid; uniformly mixing the shelled Penaeus vannamei Boone with the preserving liquid; placing the obtained shelled Penaeus vannamei Boone and preserving liquid mixture in a vacuum rolling machine, and rolling the mixture; taking out the rolled shelled Penaeus vannamei Boone, and carrying out vacuum packaging; and carrying out freezing storage or refrigeration on the packaged shelled Penaeus vannamei Boone. Food grade components contained in the preconditioning preserving liquid can effectively inhibit tissue protease and microorganisms of the shelled Penaeus vannamei Boone in the processing process and prevent proteolysis and microbial propagation induced quality reduction, and the rolling preserving increases the muscle elasticity of the shelled Penaeus vannamei Boone and increases the preserving efficiency.

Description

technical field [0001] The invention relates to the field of freshwater product processing, in particular to a method for preparing pre-conditioned whiteleg shrimp. Background technique [0002] Penaeus vannamei Boone is one of the three largest shrimp species in the world today. As early as 2001, the output of Penaeus vannamei ranked first in China, accounting for about half of the total output of prawns. In 2002, the farming of Penaeus vannamei accounted for about 70%-80% of the shrimp farming, and the output in 2011 was nearly 30,000 tons. However, Penaeus vannamei is a seasonal aquatic product, and it is easy to have a situation of oversupply and structural surplus during the concentrated listing season. Currently, Penaeus vannamei is mostly sold fresh in the market. The processing capacity of Penaeus vannamei lags behind, and once unsalable, it is easy to cause a backlog or depreciation of products, which seriously hinders the healthy development of Penaeus vannamei a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L3/3508A23L3/015A23L3/358
CPCA23L3/0155A23L3/3508A23L3/358A23V2002/00A23V2200/10A23V2250/032A23V2250/08A23V2250/5424
Inventor 刘小莉周剑忠夏秀东李莹王英张丽霞黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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