High-voltage electrostatic compound fresh-keeping method of seawater shrimps

A high-voltage electrostatic and composite fresh-keeping technology, which is applied in the preservation of meat/fish, the preservation of food ingredients as antimicrobial agents, and the preservation of meat/fish by radiation/electrical treatment, etc. Low cost, low power consumption and good effect of low temperature preservation

Active Publication Date: 2017-12-05
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the metabolic activity in the body strongly affects the preservation effect during the fresh-keeping process of seawater shrimp, the purpose of the present invention is to provide a high-voltage electrostatic composite fresh-keeping method for seawater shrimp, which can inhibit the metabolism of seawater shrimp in the ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A high-voltage electrostatic composite fresh-keeping method for seawater shrimp, comprising the following steps:

[0025] (1) Soak the caught seawater shrimp in an antioxidant solution at 1°C for 5 minutes;

[0026] (2) Introduce a high-voltage electrostatic field into the antioxidant solution for 5 minutes, preferably through a high-voltage electrostatic ion bar, the strength of the high-voltage electrostatic field is 2.5KV, and the current is 3mA;

[0027] (3) Add 1.3 times the weight of anti-browning solution at 1°C to the antioxidant solution to obtain a mixed soaking solution, and soak seawater shrimp for 15 minutes;

[0028] (4) Take out the seawater shrimp and freeze them at low temperature.

[0029] Wherein the weight of the antioxidant solution is 100g, and the antioxidant solution is formed by mixing the following components: erythorbic acid 12g, astaxanthin 3g, water-soluble chitosan 2g, edible salt 0.3g, and the rest is water. Taking the weight of the anti...

Embodiment 2

[0032] A high-voltage electrostatic composite fresh-keeping method for seawater shrimp, comprising the following steps:

[0033] (1) Soak the caught seawater shrimp in an antioxidant solution at 1.5°C for 5 minutes;

[0034] (2) Introduce a high-voltage electrostatic field into the antioxidant solution for 8 minutes, preferably a high-voltage electrostatic field is generated by two parallel electrode plates, the strength of the high-voltage electrostatic field is 5KV, and the current is 5mA;

[0035] (3) Add 1.6 times the weight of anti-browning solution at 1.5°C to the antioxidant solution to obtain a mixed soaking solution, soak seawater shrimp for 12 minutes;

[0036] (4) Take out the seawater shrimp and freeze them at low temperature.

[0037] Wherein the weight of the antioxidant solution is 100g, and the antioxidant solution is formed by mixing the following components: erythorbic acid 14g, astaxanthin 4.8g, water-soluble chitosan 3g, edible salt 0.7g, and the rest is w...

Embodiment 3

[0040] A high-voltage electrostatic composite fresh-keeping method for seawater shrimp, comprising the following steps:

[0041] (1) Soak the caught seawater shrimp in an antioxidant solution at 2°C for 4 minutes;

[0042] (2) Introduce a high-voltage electrostatic field into the antioxidant solution for 10 minutes. Preferably, the high-voltage electrostatic field is introduced through two parallel electrode plates. The strength of the high-voltage electrostatic field is 7KV and the current is 7mA;

[0043] (3) Add 2 times the weight of anti-browning solution at 2°C to the antioxidant solution to obtain a mixed soaking solution, and soak seawater shrimp for 9 minutes;

[0044] (4) Take out the seawater shrimp and freeze them at low temperature.

[0045] Wherein the weight of the antioxidant solution is 100g, and the antioxidant solution is formed by mixing the following components: erythorbic acid 15.5g, astaxanthin 6.25g, water-soluble chitosan 4.2g, edible salt 0.95g, and the...

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Abstract

The invention belongs to the technical field of preservation of aquatic products, and in particular relates to a high-voltage electrostatic compound fresh-keeping method of seawater shrimps, and the method comprises the following steps: cleaning the seawater shrimps, soaking in an anti-oxidant solution at low temperature, introducing high-voltage electrostatic field effect, adding an anti-browning solution into the anti-oxidant solution to obtain a mixed soaking solution for soaking the seawater shrimps, then taking the seawater shrimps out, and freezing to kept fresh. The antioxidant solution comprises erythorbic acid, astaxanthin, water-soluble chitosan, edible salt and water, and the anti-browning solution comprises kojic acid, 4-hexylresorcinol, citric acid, n-acetylneuraminic acid, honey and water. The high-voltage electrostatic compound fresh-keeping method can preserve the seawater shrimps for up to 123 days without browning or blackening, time is long, fresh-keeping cost is low, damage to the seawater shrimps caused by ozone produced by high-voltage static electricity can be effectively avoided, and the high-voltage electrostatic compound fresh-keeping method has low power consumption.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a high-voltage electrostatic composite fresh-keeping method for seawater shrimp. Background technique [0002] Seawater shrimp is rich in protein, of which the edible protein accounts for 16% to 20%. The meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness. The shrimp meat of seawater shrimp is rich in magnesium, which plays an important role in regulating heart activity and can protect the cardiovascular system well. Astaxanthin in seawater shrimp helps to eliminate "jet lag" caused by jet lag. However, the fresh-keeping time of seawater shrimp is short, and it is prone to blackening or browning. The blackening or browning of seawater shrimp is mainly caused by polyphenol oxidase oxidation of phenolic substances in seawater shrimp to form quinones and then melani...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/023A23B4/06
CPCA23B4/015A23B4/0235A23B4/06A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2250/211A23V2250/511A23V2250/02A23V2250/032A23V2250/30A23V2300/12A23V2300/20Y02A40/90
Inventor 周宇芳郑斌相兴伟杨会成肖金星洪瑶廖妙飞
Owner ZHEJIANG MARINE DEV RES INST
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