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A kind of biological preservative for shrimp meat and its application

A technology of biological preservatives and shrimp meat, applied in food science, using chemicals to preserve meat/fish, food ingredients as antioxidants, etc., can solve the problems of no biological preservatives for shrimp meat, etc., achieve significant freshness preservation effect, no chemical Residue, good anti-oxidation effect

Active Publication Date: 2020-12-25
TAIZHOU TIANHE AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no report on biological preservatives for shrimp meat and their applications

Method used

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  • A kind of biological preservative for shrimp meat and its application
  • A kind of biological preservative for shrimp meat and its application
  • A kind of biological preservative for shrimp meat and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Preparation and Application of Embodiment 1 Shrimp Biological Preservative (1)

[0045] (1) Choose 100 grams of frozen red shrimp heads, thaw and wash them at 10°C, wash the shrimp heads with clean water that meets the drinking water hygiene standards, and beat the shrimp heads with a beater after cleaning the shrimp heads, and add the shrimp heads 2.5 times the weight of water was boiled at 121°C for 180 minutes.

[0046] (2) Add compound protease to the cooking liquid in step (1) according to the weight percentage ratio of 0.2% of the shrimp head weight and carry out step-by-step enzymolysis:

[0047] The first step uses 0.1% protease (alkaline protease and papain), the mass ratio between them is 1:1), and the enzymolysis reaction is carried out at 55°C for 1.5h;

[0048] Then carry out the second step and use 0.1% compound protease (neutral protease and flavor protease) composition, the mass ratio between them is 1:1), carry out enzymolysis reaction 2.0h under the c...

Embodiment 2

[0051] Preparation and Application of Embodiment 2 Shrimp Biological Preservative (2)

[0052] (1) Choose 500 grams of frozen red shrimp heads, thaw and wash them at 6°C, wash the shrimp heads with clean water that meets the drinking water hygiene standards, and beat the shrimp heads with a beater after cleaning the shrimp heads, and add the shrimp heads 3.0 times the weight of water was boiled at 115°C for 200 minutes.

[0053] (2) add compound protease in (1) according to the percentage by weight of shrimp head weight 0.25% and carry out enzymolysis step by step:

[0054] The first step uses 0.15% protease (alkaline protease and papain), the mass ratio between them is 1:2), and the enzymolysis reaction is carried out at 60°C for 1.0h;

[0055] Then carry out the second step and use 0.1% compound protease (neutral protease and flavor protease) composition, the mass ratio between them is 1:1), carry out enzymolysis reaction 2.0h under the condition of 55 ℃; Incubate at 98 ℃ f...

Embodiment 3

[0058] Preparation and Application of Embodiment 3 Shrimp Biological Preservative (3)

[0059] (1) Choose 1000 grams of frozen red shrimp heads, thaw and wash them at 10°C, wash the shrimp heads with clean water that meets the drinking water hygiene standards, and beat the shrimp heads with a beater after cleaning the shrimp heads, and add the shrimp heads 3.5 times the weight of water was boiled at 121°C for 180 minutes.

[0060] (2) add compound protease in (1) according to the percentage by weight of shrimp head weight 0.3% and carry out enzymolysis step by step:

[0061] The first step uses 0.15% protease (alkaline protease and papain), the mass ratio between them is 1:2), and the enzymolysis reaction is carried out at 60°C for 1.0h;

[0062] Then proceed to the second step using 0.15% compound protease (neutral protease and flavor protease), the mass ratio between them is 1:1), and carry out the enzymolysis reaction at 55°C for 1.0h; incubate at 98°C for 10 minutes, coo...

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Abstract

The invention provides a biological fresh keeping agent for shrimp meat and an application of the biological fresh keeping agent. The biological fresh keeping agent for shrimp meat disclosed by the invention is prepared by the following method (1) pulpifying cleaned red shrimp heads to obtain pulp, adding water, and performing heating treatment; (2) adding compound proteinase, and performing enzymolysis; (3) then adding another compound proteinase, and performing enzymolysis; and (4) performing heat preservation, performing cooling to room temperature, performing centrifuging, and collecting supernatant so as to obtain the biological fresh keeping agent, wherein the peptide of which the molecular weight is 1000-2000 is 75% or above, and the biological fresh keeping agent has good functionsof resisting oxidation and resisting freeze. The invention further provides the application of the fresh keeping agent to fresh keeping of red shrimps. After the shrimp meat is frozen, the frozen shrimp meat is immersed into the fresh keeping agent of 0 DEG C, so that red shrimp meat plated with water glazes is obtained, then vacuum packaging is performed, frozen preservation is performed, the preservation period of the red shrimp meat reaches 18 months, and the organoleptic quality of the unfrozen products is maintained to be 85% or above. The preparation method of the fresh keeping agent disclosed by the invention is simple, the fresh keeping agent is suitable for industrial production, no additives need to be added in the preparation process, and the fresh keeping agent can be widely applied to preservation and fresh keeping of shrimp meat.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic food, in particular to a biological fresh-keeping agent for shrimp meat and its preparation method and application. Background technique [0002] Red shrimp, also known as Chinese tube whip shrimp, has delicious meat, high meat content and rich nutritional value, and is very popular in the international market. Due to the high water and protein content of shrimp, it is prone to spoilage under the action of its own endogenous enzymes and microorganisms, and the shelf life is short; the contained tyrosine or its derivatives are catalyzed by tyrosinase to oxidize into quinones The quinone-like compounds and quinones undergo non-enzymatic oxidation reactions to generate macromolecular black substances, depositing a large amount of melanin on the shell of shrimp, making the shrimp body black and affecting the senses. Seeking for efficient fresh-keeping and delaying blackening methods c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06A23B4/20A23B4/16
CPCA23B4/06A23B4/16A23B4/20A23V2002/00A23V2200/02A23V2250/55A23V2300/20
Inventor 罗永康余训培
Owner TAIZHOU TIANHE AQUATIC PROD
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