Bacteria reducing method for freshwater crawfish meat

A technology of freshwater crayfish and lobster shells, which is applied in food ingredients as antimicrobial preservation, meat/fish preservation through radiation/electrical treatment, meat/fish preservation with chemicals, etc., which can solve the problem of destroying the texture, flavor and quality of shrimp meat. Color, crayfish sales constraints and other issues, to achieve the effect of maintaining color and texture characteristics, delaying the degradation of astaxanthin, and enhancing the antibacterial effect

Active Publication Date: 2018-04-10
湖北绿亿园食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to control microorganisms and ensure safety, the processed products are mainly frozen and boiled shrimp, and there are also a small amount of high-temperature sterilized products, but the cooked processing seriously destroys the original texture, flavor and color of shrimp meat, and low-temperature storage and Transportation also brings certain restrictions to the sales of crayfish

Method used

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  • Bacteria reducing method for freshwater crawfish meat
  • Bacteria reducing method for freshwater crawfish meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Selection of raw materials: raw shrimps are selected in time, and freshwater crayfish with bright color, luster, complete individuality and freshness are selected; dead shrimps, old shelled shrimps and all impurities are removed, and the individual size should be uniform;

[0029] (2) Cleaning: put the selected freshwater crayfish into a bubbling cleaner for 5-10 minutes, the ratio of shrimp to water is 1:5, remove the crayfish and put them into an ultrasonic cleaner for 10 minutes, The cleaning water is slightly acidic electrolyzed water (pH 5.0-6.0, available chlorine concentration ACC 10-30ppm, oxidation-reduction potential ORP 700-900mv), and then sprayed and drained with clean water;

[0030] (3) ultra-high pressure treatment: the freshwater crayfish meat processed in step (2) is treated with ultra-high pressure for 5min, and the processing pressure is 200MPa;

[0031] (4) Soaking: Remove the head and tail of the whole crayfish in step (3), remove the shell, an...

Embodiment 2

[0040] Embodiment 2: with embodiment 1, the difference is,

[0041] (2) Cleaning: Put the fresh and alive freshwater crayfish after selection into a bubbling cleaning machine for cleaning for 5-20 minutes, the mass ratio of shrimp and water is 1:5, remove the crayfish and put it into an ultrasonic cleaning machine for cleaning for 20 minutes;

[0042] (3) ultra-high pressure treatment: the freshwater crayfish meat processed in step (2) is treated with ultra-high pressure for 3min, and the processing pressure is 150MPa;

[0043] (4) Soaking: Remove the head and tail of the whole crayfish in step (3), remove the shell, and pull the shrimp completely out of the shell. Put the shrimps into the preservative solution and treat them with ultrasonic waves for 10 minutes. The ultrasonic temperature is 50°C and the ultrasonic power is 50W. The concentrations of the extracts were 0.05%, 0.15%, 0.5%, 1%, 0.1%.

[0044] (6) Electron beam irradiation treatment: Carry out electron beam irr...

Embodiment 3

[0045] Embodiment 3: with embodiment 1, the difference is,

[0046] (2) Cleaning: Put the fresh and alive freshwater crayfish after selection into a bubbling cleaning machine for cleaning for 5-20 minutes, the mass ratio of shrimp and water is 1:5, remove the crayfish and put it into an ultrasonic cleaning machine for cleaning for 5 minutes;

[0047] (3) ultra-high pressure treatment: the freshwater crayfish meat processed in step (2) was treated with ultra-high pressure for 15min, and the processing pressure was 250MPa;

[0048] (4) Soaking: Remove the head and tail of the whole crayfish in step (3), remove the shell, and pull the shrimp completely out of the shell. Put the shrimps into the preservative solution and treat them with ultrasonic waves for 2 minutes. The ultrasonic temperature is 30°C and the ultrasonic power is 150W. The concentrations of the extracts were 0.3%, 0.02%, 0.2%, 0.1%, and 1%, respectively.

[0049] (6) Electron beam irradiation treatment: Carry ou...

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Abstract

The invention discloses a bacteria reducing method for freshwater crawfish meat. The method comprises the following steps: (1) selecting a freshwater crawfish raw material; (2) cleaning; (3) carryingout ultra high pressure treatment; (4) soaking: removing a head and a tail of the whole crawfish in the step (3), removing a shell, pulling the crawfish meat out of the shell integrally, putting the crawfish meat in a fresh-keeping liquid, and carrying out ultrasonic treatment, wherein the fresh-keeping liquid is a mixed solution prepared with an acidic electrolyzed water solvent and containing chitosan, epsilon-polylysine, lactic acid, a Chinese yam peel extract and a corn peel extract; (5) carrying out vacuum prepackaging; (6) carrying out electron beam irradiation treatment: carrying out electron beam irradiation treatment of the crawfish meat after being vacuum-prepackaged in the step (5); and (7) storing. The method can inhibit the growth of exogenous microorganisms of raw crawfish meat of the freshwater crawfish, well keeps the color and texture characteristics of the crawfish meat, delays oxidation of proteins and degradation of astaxanthin, has no significant influence on the meat quality, color and odor of the crawfish meat, and solves the problem of difficult fresh keeping of raw crawfish meat.

Description

technical field [0001] The invention specifically relates to a method for reducing bacteria of freshwater crayfish meat, and belongs to the technical field of aquatic product processing. Background technique [0002] The scientific name of freshwater crayfish is Procambarus clarkii, also known as red crayfish. It is a crustacean that lives in fresh water and is widely distributed in various provinces and cities in the middle and lower reaches of the Yangtze River. Freshwater crayfish are very popular among consumers because of their delicious meat. At present in our country, freshwater crayfish are mainly cooked and sold fresh and catering, with a short shelf life. Because crayfish are resistant to harsh living environments, have the characteristics of high content of parasites and stains, and high water and protein content, they are extremely susceptible to microbial contamination and spoilage during transportation and processing. In order to control microorganisms and en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/01A23B4/015
CPCA23B4/01A23B4/015A23B4/18A23V2002/00A23V2200/10A23V2250/511A23V2250/21A23V2300/46A23V2300/48
Inventor 乔宇廖李熊光权汪兰李新吴文锦丁安子石柳王俊
Owner 湖北绿亿园食品科技有限公司
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