Pretreatment reagent for frozen prawns and use method thereof

Abstract

The present invention discloses a pretreatment reagent for frozen prawns and a use method thereof. The treatment reagent consists of the following components in ratios: 5-50 g / L of a protein stabilizer, 1-10 g / L of a moisture retaining agent, 1-3 g / L of an antioxidant, 0-15 g / L of other antibacterial agents, and the balance solvent water. The protein stabilizer at least comprises at least one small molecular sugar alcohol substance of mannitol, xylitol and isomaltitol. The use method is as follows: the fresh prawns at the weight of no more than the weight of the treatment reagent are taken tobe soaked in the treatment reagent; the soaking is conducted at a temperature of 10 DEG C or less for 5-30 minutes; and then the prawns are taken out to be frozen for storage. The pretreatment reagenthas a wide source of raw materials, is convenient and reliable in use, maintains the stability of protein structures and functions of shrimp proteins, guarantees freezing and eating quality of the shrimp products, etc.

Description

technical field [0001] The invention relates to a pretreatment reagent for frozen prawns and a use method thereof, and belongs to the technical field of frozen fresh-keeping agents for shrimps. Background technique [0002] Shrimp, as a high-protein, low-fat, and rich in various nutrients seafood, its output ranks first in the world for many years in a row. At present, most domestic shrimp products are sold fresh or frozen. Due to the failure to effectively solve the problem of frozen preservation of shrimp meat, the quality of the frozen storage process deteriorates seriously, making it difficult to guarantee the quality of shrimp products. [0003] At present, compound phosphate, sucrose, sorbitol, etc. are often used as shrimp quality assurance treatments, but the application of small molecule sugar alcohols is relatively small. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a kind o...

AI Technical Summary

Problems solved by technology

At present, most domestic shrimp products are sold fresh or frozen. Due to the failure to effectively solve the problem of frozen freshness of shrimp meat, the quality of the frozen storage process deteriorates seriously, making it difficult to guarantee the quality of shrimp products.

[0003] At present, compound phosphate, sucrose, sorbitol, etc. are used as shrimp quality assurance treatment, but the application of small molecule sugar alcohols is relatively small