Crawfish compound fresh-keeping agent and crawfish fresh-keeping treatment method

Abstract

The invention discloses a crawfish compound fresh-keeping agent and a crayfish fresh-keeping treatment method. The crawfish compound fresh-keeping agent comprises the following components in percentage by mass: 5-7% of phytic acid, 20-25% of citric acid, 7-8% of ascorbic acid, 0.2-0.3% of tea polyphenols, 14-17% of sodium chloride and 42.7-53.8% of trehalose. Through the synergistic action of thecomponents including the phytic acid, the citric acid, the ascorbic acid, the tea polyphenols, the sodium chloride and the trehalose, the growth of microorganisms and the increase of total volatile basic nitrogen are effectively inhibited so as to not only inhibit the blackening of crawfishes in a storage process, but also keep the freshness of the crawfishes and prolong the shelf life of the crawfishes.

Description

technical field [0001] The invention relates to the technical field of shrimp fresh-keeping and storage, in particular to a crayfish composite preservative and a crayfish fresh-keeping treatment method. Background technique [0002] The scientific name of crayfish is Procambarus clarkii (Procambarus clarkii), which is an important freshwater shrimp resource in my country. Its meat is fresh and tender, with the advantages of high protein, low fat and low calorie. It is a high-quality aquatic product favored by the market. During the consumption season of crayfish, the supply of crayfish is often in short supply in various places. Generally speaking, the consumption of crayfish is mainly fresh food, and its deep processing is still immature, and because of the high water and protein content of crayfish, it is easy to rot and deteriorate under the action of microorganisms, and it is not easy to preserve, which greatly limits the consumption of crayfish. Lobster market and produ...

AI Technical Summary

Problems solved by technology

Generally speaking, the consumption of crayfish is mainly fresh food, and its deep processing is still immature, and because of the high water and protein content of crayfish, it is easy to rot and deteriorate under the action of microorganisms, and it is not easy to preserve, which greatly limits the consumption of crayfish. Lobster market and production value

[0003] At present, the method of fresh-keeping treatment of crayfish proposed in China is generally to cook the crayfish, pack them in vacuum and nitrogen, and refrigerate them. However, during the cooking process, not only protein deformation, nutritional components are destroyed, and flavor components are lost, but also Crayfish after steaming are hard to taste, so it is not suitable to be processed by conventional cooking methods, and it does not conform to the habit of ordinary consumers to consume crayfish

As for the preservatives for other shrimps (such as South American prawns) on the market, because the protein types, meat structure and spoilage bacteria of crayfish are different from these shrimps, this kind of preservatives are not suitable for the preservation of crayfish. deal with

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