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A kind of deep-freezing quick-freezing method of Chinese tube whip shrimp

A whip shrimp and cryogenic technology, which is applied in the field of fresh-keeping, can solve the problems of uneven film formation, high water loss rate, and shrimp head shedding, etc., to reduce the activity of phenoloxidase, accelerate the decomposition of melanin, and reduce the water loss rate. Effect

Active Publication Date: 2020-11-20
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after thawing the deep-frozen and quick-frozen shrimp by this method, the water loss rate is high, the original characteristic color will be lost, the color will be dim, and the shrimp head will fall off from the shrimp body. At the same time, this method cannot inhibit the phenol oxidation in the shrimp body. The activity of the enzyme will produce melanin precipitation on the shell of the shrimp, that is, the formation of black spots (blackening), which seriously affects the appearance and also restricts the commercial value of the shrimp. In addition, although the ice coating agent is easy to attach to the shrimp body, But can not form a uniform film

Method used

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  • A kind of deep-freezing quick-freezing method of Chinese tube whip shrimp
  • A kind of deep-freezing quick-freezing method of Chinese tube whip shrimp
  • A kind of deep-freezing quick-freezing method of Chinese tube whip shrimp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Cleaning: After washing the Chinese tube whip shrimp, dry it with cold air until the surface is dry;

[0029] (2) Soaking: Soak the Chinese tube whip shrimp in the freezing treatment agent at a temperature of 5°C for at least 10 minutes, then drain. The mass ratio of the Chinese tube whip shrimp and the freezing treatment agent is 1:5, and the freezing treatment agent consists of Component composition in mass percent: 5% glycerin, 1% carnosol, 0.01% transglutaminase, 1% cysteine, 0.5% betaine, 0.1% arbutin, 0.1% flavanone Alcohol, 0.1% cuminic acid, 0.5% konjac mannan, the balance is water;

[0030] (3) Deep freezing and quick freezing: pre-cool the Chinese tube whip shrimp in step (2) until the central temperature of the Chinese tube whip shrimp is 5°C, and then place it in a liquid nitrogen quick freezing cabinet for deep freezing and quick freezing, the process steps of deep freezing and quick freezing It is as follows: first reduce the ambient temperature in th...

Embodiment 2

[0033] (1) Cleaning: After washing the Chinese tube whip shrimp, dry it with cold air until the surface is dry;

[0034] (2) Soaking: soak the Chinese tube whip shrimp in the freezing treatment agent at a temperature of 10°C for at least 10 minutes, and then drain. The mass ratio of the tube whip shrimp and the freezing treatment agent is 1:10, and the freezing treatment agent consists of Component composition in mass percent: 10% glycerin, 3% carnosol, 0.03% transglutaminase, 3% cysteine, 1% betaine, 0.3% arbutin, 0.3% flavanone Alcohol, 0.3% cuminic acid, 1% konjac mannan, the balance is water;

[0035] (3) Deep freezing and quick freezing: pre-cool the Chinese tube whip shrimp in step (2) until the central temperature of the Chinese tube whip shrimp is 15°C, and then place it in a liquid nitrogen quick freezing cabinet for deep freezing and quick freezing, the process steps of deep freezing and quick freezing It is: first reduce the ambient temperature in the liquid nitrog...

Embodiment 3

[0038] (1) Cleaning: After washing the Chinese tube whip shrimp, dry it with cold air until the surface is dry;

[0039] (2) Soaking: Soak the Chinese tube whip shrimp in the freezing treatment agent at a temperature of 7°C for at least 10 minutes, then drain. The mass ratio of the Chinese tube whip shrimp and the freezing treatment agent is 1:7, and the freezing treatment agent consists of Component composition in mass percent: 7% glycerin, 2% carnosol, 0.02% transglutaminase, 2% cysteine, 0.7% betaine, 0.2% arbutin, 0.2% flavanone Alcohol, 0.2% cuminic acid, 0.6% konjac mannan, the balance is water;

[0040] (3) Deep freezing and quick freezing: pre-cool the Chinese tube whip shrimp in step (2) until the central temperature of the Chinese tube whip shrimp is 10°C, and then place it in a liquid nitrogen quick freezing cabinet for deep freezing and quick freezing, the process steps of deep freezing and quick freezing It is: first reduce the ambient temperature in the liquid n...

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Abstract

The invention discloses a deep cooling and quick freezing method for solenocera crassicornis. The deep cooling and quick freezing method comprises the specific steps: (1) cleaning: washing the solenocera crassicornis clean and drying by cold air until the surfaces have no water; (2) soaking: putting the solenocera crassicornis into a freezing treating agent to be soaked at least 10 min and draining; (3) deeply cooling and quickly freezing: precooling the solenocera crassicornis in the step (2) and then putting into a liquid nitrogen quick freezing cabinet to be deeply cooled and quickly frozen; (4) ice glazing: putting the deep-cooled and quickly-frozen solenocera crassicornis into ice glaze liquid with temperature of 0 to 4 DEG C to be ice glazed and then putting into a -18 DEG C refrigeration house to be stored. The deep cooling and quick freezing method for the solenocera crassicornis disclosed by the invention has simple technological steps, strong operability, high refrigerating efficiency and good preservation effects, can prevent shrimp heads from falling off shrimp bodies and further can effectively suppress blackening.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a deep-freezing and quick-freezing method for Chinese tube whip shrimp. Background technique [0002] Chinese tube whip shrimp [Solenocera crassicornis (H.Milne-Edwards)], belongs to Arthropoda (Arthropoda), Crustacea (Crustacea), soft armor subclass (Malacostraca), decapod (Decapoda), swimming suborder (Natanita ), the family Solenoceridae, and the genus Solenocera. Its common name is also called red shrimp, an annual crustacean, similar in appearance to Penaeus sinensis and Penaeus vannamei, the longest adult can reach 15cm, it is red, the shell is thin and smooth, and the first 6 abdominal segments are darker in color and red band-shaped , There are no fixed spines on the side of the telson. Compared with the shrimps caught in other coastal areas, this shrimp has its unique advantages. It is mainly distributed in the offshore areas near the coast of Zhejiang, and inha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/375A23L5/41
CPCA23L3/375A23L5/41
Inventor 金雷张小军丁国芳陈瑜
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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