Fresh shrimp freezer and cryopreservation method

Abstract

The invention discloses a fresh shrimp freezer and cryopreservation method and relates to a food freezer and a cryopreservation method of food. The fresh shrimp freezer is prepared from two ingredients: a main freezer and a preservative, wherein the main freezer is a mixed solution of ethanol, polyethylene glycol, propylene glycol and water; the preservative is prepared from potassium sorbate and activated carbon in the mass ratio being 1%; the freezer is obtained after the main freezer and the preservative are mixed. The fresh shrimp cryopreservation method comprises steps as follows: a, pretreatment; b, ozone disinfection; c, water removal; d, freezer treatment; e, immersion freezing in a freezing machine; f, vacuum packaging; g, cryopreservation. The fresh keeping method of fresh shrimps adopts an advanced and reasonable process, is simple to operate and can be suitable for industrial production. Besides, a few preservative is used for freezing and vacuum package, activated carbon is used for adsorption, peculiar smell of the shrimps can be removed, and the fresh shrimp freezer can be used for cryopreservation of the shrimps for a long time, can prevent the shrimps from deteriorating and can preserve the shrimps for half a year or longer.

Description

technical field [0001] The invention relates to a food refrigerant and a freezing preservation method of the food, in particular to a fresh shrimp refrigerant and the freezing preservation method. Background technique [0002] Shrimp is rich in variety and has high nutritional value, but it is restricted by various factors such as fishing season, geographical conditions and climate, and lives in sea areas, with high water activity. It is often caused by many and a large number of microorganisms in the process of storage, transportation and sales. Proliferation and highly prone to corruption, thereby reducing or losing its edible value and commodity value. At present, the domestic method of preserving the freshness of processed shrimp mainly adopts low-temperature refrigeration technology, and the commonly used low-temperature refrigeration technology cannot accurately control the temperature, which often causes damage to cells by ice crystals, resulting in poor tissue recove...

AI Technical Summary

Problems solved by technology

[0002] Shrimp is rich in variety and has high nutritional value, but it is restricted by various factors such as fishing season, geographical conditions and climate, and lives in sea areas, with high water activity. It is often caused by many and a large number of microorganisms in the process of storage, transportation and sales. Proliferation and easy to spoil, thereby reducing or losing its edible value and commodity value

At present, the domestic method of preserving the freshness of processed shrimp mainly adopts low-temperature refrigeration technology, and the commonly used low-temperature refrigeration technology cannot accurately control the temperature, which often causes damage to cells by ice crystals, resulting in poor tissue recovery after thawing of micro-frozen shrimp. Insufficient water holding, resulting in poor taste

However, the thawing method of frozen preserved shrimp is that oxidative discoloration and a large amount of water are generated during thawing, which has the disadvantage of reducing the value of the commodity.