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Macrobrachium rosenbergii food sterilizing method

A technology of Macrobrachium rosenbergii and food, which is applied in the field of food processing, and can solve problems such as reduced whiteness, inability to guarantee sterilization effect, and rise in pH

Inactive Publication Date: 2019-03-08
广州华大生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after testing the whiteness and pH of the irradiated product, it was found that the whiteness of the product was significantly lower than that of the unirradiated product, and the pH was on the rise.
On the other hand, a radiation dose lower than 3-5kGy cannot guarantee a better bactericidal effect

Method used

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  • Macrobrachium rosenbergii food sterilizing method
  • Macrobrachium rosenbergii food sterilizing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, the preparation of rice bran fermentation extract

[0025] Weigh rice bran powder, add water according to the ratio of material to liquid 1:2, soak at 40°C for 20 minutes to obtain rice bran pretreatment, inoculate 8% Bacillus natto after sterilization, and ferment for 6 hours at a fermentation temperature of 37°C. Centrifuge at 8000r / min, take the supernatant, filter, freeze-dry, and obtain it.

Embodiment 2

[0026] Embodiment 2, the sterilization method of Macrobrachium rosenbergii food

[0027] S1. Macrobrachium rosenbergii pretreatment: take fresh and live Macrobrachium rosenbergii, put them in clean water for cultivation, discharge impurities in the body, fish out, corona, and fish out to obtain clean Macrobrachium rosenbergii;

[0028] S2. Treatment: add 3 times the total amount of water and 0.5 times the fermented rice bran extract prepared in Example 1 to the clean Macrobrachium rosenbergii, cook at 93°C for 15 minutes, take it out, cool it, and drain it ;

[0029] S3. Vacuum drying: put the Macrobrachium rosenbergii after the above treatment into the drying chamber quickly, and start vacuuming until the vacuum degree in the drying chamber is maintained at 25kPa; take it out and pack;

[0030] S4, sterilization: use 60 Co ~ gamma rays are irradiated once, and the irradiation dose is 1.5kGy.

Embodiment 3

[0031] Embodiment 3, Macrobrachium rosenbergii food sterilization method

[0032] The difference between this example and Example 2 is that the irradiation dose is 2 kGy, 1 times the amount of fermented rice bran extract is added, and the rest are the same as Example 2.

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Abstract

The invention belongs to the field of food processing, and particularly relates to a macrobrachium rosenbergii food sterilizing method. The macrobrachium rosenbergii food sterilizing method provided by the invention comprises the steps of pretreating macrobrachium rosenbergii, performing treatment, performing vacuum drying, performing sterilization and the like. The method is good in sterilizationeffects, the macrobrachium rosenbergii can be stored under the condition of 4 DEG C for 60 days, and what's more, the whiteness and the pH of treated products do not have obvious changes compared with those of a group without irradiation.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for sterilizing Macrobrachium rosenbergii food. Background technique [0002] Macrobrachium rosenbergii mainly lives in freshwater or brackish waters. Its shell is thin and fat, the meat is fresh and tender, delicious and nutritious, and rich in amino acids, unsaturated fatty acids, multivitamins and trace elements necessary for the human body. It is a high-protein nutritional aquatic product. Fresh Macrobrachium rosenbergii is susceptible to microbial contamination during production, processing, transportation, and storage. At present, the commonly used methods for killing spoilage or pathogenic microorganisms include adding chemical additives, heat treatment, drying, and freezing. Medium-sized shrimp meat will undergo a series of biochemical reactions, resulting in the loss of meat juice, the destruction of tissue structure, the change of protein biochemical...

Claims

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Application Information

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IPC IPC(8): A23L3/26A23L3/40A23L17/40A23L33/10
CPCA23L3/263A23L3/40A23L17/40A23L33/10
Inventor 邹伟权万利秀辜英杰
Owner 广州华大生物科技有限公司