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Method for controlling shrimp blackening

A shrimp and blackening technology, applied in the direction of preservation of meat/fish through radiation/electrical treatment, preservation of meat/fish through freezing/cooling, preservation of meat/fish with chemicals, etc., can solve the problem of shortening processing time, cost and effect , lack of safety and other issues

Inactive Publication Date: 2018-10-09
ZHEJIANG OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The current technology to control shrimp blackening is mainly through preservative technology, and control low temperature, shorten processing time, and inhibit enzyme activity (chemical inhibition, heat inactivation of enzyme, isolation of air, radiation inactivation of enzyme, etc.); but the above methods are costly. , effect, safety and other aspects, there are certain deficiencies

Method used

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Embodiment Construction

[0009] The present invention will be described in detail below in conjunction with specific embodiments: a kind of method for controlling shrimp blackening described in the present invention, it is to clean first shrimp and dry, put the shrimp that cleans and dry into It is processed in a low-temperature plasma device to change the chemical structure of polyphenol oxidase in shrimp, and then immersed in a special shrimp preservative for 3-10 minutes, and then stored at 0-4°C after taking it out.

[0010] As a preferred embodiment: the shrimps of the present invention pass through the low-temperature plasma device successively through the conveyor belt, the speed of the conveyor belt is 2-5cm / s, and the channel length in the low-temperature plasma device is 20-40cm; The concentration of shrimp preservative is 20-30g / L biological preservative prepared by sodium alginate.

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Abstract

The invention discloses a method for controlling shrimp blackening. The method comprises the steps: firstly, cleaning and drying the shrimps; putting the cleaned and dried shrimps into a low-temperature plasma device to be treated to change polyphenol oxidase chemical structures of the shrimps; then dipping into dedicated shrimp preservative for 3 to 10 minutes; taking the shrimps out to be storedunder the condition of 0 to 4 DEG C. The shrimps sequentially pass the low-temperature plasma body through a conveying belt, a speed of the conveying belt is 2 to 5cm / s, the channel length in the low-temperature plasma device is 20 to 40cm, and the shrimp preservative is a biological preservative prepared from sodium alginate with a concentration as 20 to 30g / L. The method has the advantages of low cost, safety in use, good effect, ability in effectively inhibiting enzyme activity and ability in improving shrimp preservation quality.

Description

technical field [0001] The invention relates to a method for controlling the blackening of shrimp, and belongs to the technical field of seafood processing. Background technique [0002] After the shrimp dies, a series of changes have taken place in its body. In appearance, it mainly shows that the normal cyan color when it is fresh gradually loses its luster and becomes reddish or even black. This is the blackening of shrimp during freezing processing and storage. [0003] Some studies believe that the deterioration process of shrimp is accompanied by the appearance of black spots, which is the result of a series of biochemical reactions catalyzed by polyphenol oxidase in shrimp. Polyphenol oxidase in the cephalothorax and feet of shrimp, this enzyme remained active during freezing, freezing and thawing. In the presence of oxygen, polyphenol oxidase oxidizes monophenols, a colorless compound on the surface of shrimp, into colorless bisphenols, and then the bisphenols are t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23B4/06
CPCA23B4/015A23B4/06A23B4/20A23V2002/00A23V2250/5026
Inventor 缪文华
Owner ZHEJIANG OCEAN UNIV
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