Method for reducing water loss rate of penaeus vannamei meat through ultra-low-temperature quick freezing

A technology of ultra-low temperature quick-freezing and water loss rate, which is applied in food freezing, preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, etc. The problem of slow freezing speed, etc., achieves the effect of strong practicability, good freshness, and integrity.

Inactive Publication Date: 2017-10-27
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional freezing methods include air freezing method, tunnel freezing method and plate freezing method. These freezing methods have a slow freezing speed, and the growth of ice crystals during the freezing process can lead to changes in the structure of the product. Freezing damage and juice loss after thawing are also quite serious. , shorter storage time
Cannot meet the shelf life requirements of Penaeus vannamei

Method used

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  • Method for reducing water loss rate of penaeus vannamei meat through ultra-low-temperature quick freezing

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Embodiment 1

[0027] A method for reducing the water loss rate of Penaeus vannamei by ultra-low temperature quick freezing, said method comprising the following steps:

[0028] (1) Selection and treatment of raw materials: select fresh, bright-colored, and normal-smelling Penaeus vannamei, and shock and inactivate them with crushed ice;

[0029] (2) Shrimp peeling: remove the head, shell, and gut of the vannamei shrimp to obtain the vannamei peel;

[0030] (3) Cleaning: Clean the vannamei shrimp with ice water, drain and set aside, and control the water temperature at 0-10°C;

[0031] (4) Soaking: the vannamei shrimp is soaked in the cryoprotectant solution and drained, soaked in the cryoprotectant solution for 30min; the cryoprotectant solution includes sodium polyphosphate, salt, sodium iso-Vc, citric acid Sodium, sorbitol, tea polyphenols and water; In the cryoprotectant solution, the mass concentration of sodium polyphosphate is 0.2%, the mass concentration of salt is 0.5%, and the mas...

Embodiment 2

[0036] A method for reducing the water loss rate of Penaeus vannamei by ultra-low temperature quick freezing, said method comprising the following steps:

[0037] (1) Selection and treatment of raw materials: select fresh, bright-colored, and normal-smelling Penaeus vannamei, and shock and inactivate them with crushed ice;

[0038] (2) Shrimp peeling: remove the head, shell, and gut of the vannamei shrimp to obtain the vannamei peel;

[0039] (3) Cleaning: Clean the vannamei shrimp with ice water, drain and set aside, and control the water temperature at 0-10°C;

[0040] (4) Soaking: Soak the vannamei shrimp in the cryoprotectant solution and drain, soak in the cryoprotectant solution for 45min; the cryoprotectant solution includes sodium polyphosphate, salt, sodium iso-Vc, citric acid Sodium, sorbitol, tea polyphenols and water; In the cryoprotectant solution, the mass concentration of sodium polyphosphate is 0.8%, the mass concentration of salt is 1.7%, and the mass concent...

Embodiment 3

[0045] A method for reducing the water loss rate of Penaeus vannamei by ultra-low temperature quick freezing, said method comprising the following steps:

[0046] (1) Selection and treatment of raw materials: select fresh, bright-colored, and normal-smelling Penaeus vannamei, and shock and inactivate them with crushed ice;

[0047] (2) Shrimp peeling: remove the head, shell, and gut of the vannamei shrimp to obtain the vannamei peel;

[0048] (3) Cleaning: Clean the vannamei shrimp with ice water, drain and set aside, and control the water temperature at 0-10°C;

[0049] (4) Soaking: the vannamei shrimp is soaked in the cryoprotectant solution and drained, soaked in the cryoprotectant solution for 60min; the cryoprotectant solution includes sodium polyphosphate, salt, sodium iso-Vc, citric acid Sodium, sorbitol, tea polyphenols and water; In the cryoprotectant solution, the mass concentration of sodium polyphosphate is 1%, the mass concentration of salt is 2.5%, and the mass ...

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PUM

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Abstract

The invention discloses a method for reducing the water loss rate of penaeus vannamei meat through ultra-low-temperature quick freezing. The work procedures of picking, head removal, shell removal, catgut removal, cleaning, soaking anti-freezing, quick freezing, ice coat foaming, draining, vacuum packaging and the like are sequentially performed to form a set of complete penaeus vannamei meat ultra-low-temperature quick freezing fresh keeping process. The product subjected to the ultra-low-temperature quick freezing treatment has the advantages that the weight and the water holding performance of the penaeus vannamei meat in the processes of soaking, frozen storage, unfreezing and the like can be obviously improved; the yield of the penaeus vannamei meat is improved; the moisture loss of the penaeus vannamei meat in the processes of processing, frozen storage and unfreezing can be prevented; good water holding performance of the product is ensured; the original color and luster, the freshness degree and the flavor can be maintained; the shelf life is greatly prolonged; the fresh keeping degree is good; the whole year supply requirement can be met; good application values are realized.

Description

technical field [0001] The invention belongs to the technical field of food processing and storage, and in particular relates to a method for ultra-low temperature quick freezing to reduce the water loss rate of Penaeus vannamei shrimp. Background technique [0002] Penaeus vannamei is one of the three largest shrimp species with the highest aquaculture production in the world today. Vannamei is native to the Pacific coast of South America. Guangdong, Guangxi, Fujian, Hainan, Zhejiang, Shandong, Hebei and other provinces or autonomous regions have gradually promoted breeding. Penaeus vannamei has delicious meat, and the processed meat rate can reach as high as 67%. It has a wide temperature range, can grow at 18-32 °C, and has a wide salt range. It is an excellent desalination cultured species. Penaeus vannamei grows fast and has strong disease resistance. It has gradually become the main cultured shrimp species in southern my country, which is conducive to increasing the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20
CPCA23B4/09A23B4/20A23V2002/00A23V2300/20A23V2250/2132A23V2250/214A23V2250/642
Inventor 杨水兵余海霞杨志坚胡亚芹王丽平李苑
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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