Low-dose-irradiation freshness preserving method for swimming crabs

Abstract

The invention relates to the technical field of freshness preserving of aquatic products and discloses a low-dose-irradiation freshness preserving method for swimming crabs. The method comprises the steps of firstly, unfreezing the swimming crabs with flowing cold water so as to guarantee that crab meat tissue and nutritional ingredients are complete, then, soaking the swimming crabs in a freshness preserving solution so as to form a bacteriostatic and antioxygen protective liquid film on the surface of each crab shell, then, putting the swimming crabs in a gas mixture of nitrogen gas and carbon dioxide, and carrying out irradiation in a cobalt-60 irradiation field so as to kill microbes, wherein the freshness preserving solution is prepared from radix astragali, cinnamon barks, ginger, fennel seeds, Salvia officinalis, vitamin E, liquor, chitosan, lac and water. According to the low-dose-irradiation freshness preserving method for the swimming crabs, disclosed by the invention, the swimming crabs are soaked in the freshness preserving solution containing the vitamin E, the chitosan and decoction ingredients of the radix astragali and the like and then are subjected to irradiation sterilization in the irradiation field, so that the microbes can be effectively killed, the freshness preserving effect and freshness preserving time of the swimming crabs are improved, and crab meat is effectively inhibited from decaying and deteriorating; vacuum packaging and cold-storage freshness preserving are adopted finally, so that the production and transportation costs are reduced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a low-dose irradiation fresh-keeping method for swimming crabs. Background technique [0002] Swimming crabs are large and meaty, delicious and nutritious. They are distributed along the coasts of Bohai Bay, Jiangsu, Zhejiang, and Fujian. They are one of the most important and best-selling aquatic products for export in my country. However, the unsaturated fatty acids rich in swimming crabs are easy to oxidize and become rancid, which makes the crab meat of swimming crabs brown, causing swimming crabs to lose their economic value. Existing methods for keeping Portunus fresh include low-temperature refrigeration and micro-frozen preservation, etc. Among them, refrigeration preservation refers to a fresh-keeping method that relies on low temperature to inhibit enzymatic reactions and microbial growth at 0-4°C, but refrigeration preservation is suitable for sh...

AI Technical Summary

Problems solved by technology

However, the unsaturated fatty acids rich in swimming crabs are easy to oxidize and become rancid, causing the crab meat of swimming crabs to brown, causing the swimming crabs to lose their economic value

Existing methods for keeping Portunus fresh include low-temperature refrigeration and micro-frozen preservation, etc. Among them, refrigeration preservation refers to a fresh-keeping method that relies on low temperature to inhibit enzymatic reactions and microbial growth at 0-4°C, but refrigeration preservation is suitable for short-term preservation, and The ability to keep fresh is limited and will affect the taste and color of crab meat

Micro-freezing is a fresh-keeping method that places swimming crabs at -3°C to inhibit enzyme activity and microbial reproduction. The fresh-keeping time of the micro-freezing method is longer than that of cold storage, but micro-freezing can easily cause ice crystals to form inside the crab meat. Mechanical damage to muscle tissue, resulting in loss of nutrients

Chinese patent CN201510753358.6, the patent name is a fresh-keeping method for swimming crabs, and the application date is November 7, 2015. It discloses a fresh-keeping method for swimming crabs that combines modified atmosphere packaging preservation and micro-freezing preservation. First, wash the swimming crabs Put it in a carbon dioxide airtight container at 0-4°C for processing, then put it in a bag filled with a mixed gas composed of carbon dioxide, nitrogen and oxygen, and pack it in a modified atmosphere, and finally put it in an environment of -4~-2°C for micro-freezing and preservation , the preservation effect is relatively good, but the modified atmosphere packaging has high requirements on the type of packaging materials and the proportion of each component in the mixed gas.