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Fresh-keeping method capable of inhibiting blackening of shrimps

A fresh-keeping method and blackening technology, applied in meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., to achieve the effects of simple production process, strong anti-oxidation performance, and moderate adhesion

Inactive Publication Date: 2020-12-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Specific use of composite spray preservatives for spray preservation

Method used

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  • Fresh-keeping method capable of inhibiting blackening of shrimps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A kind of fresh-keeping method that suppresses shrimp blackening, comprises the following steps:

[0030] (1) Pretreatment: Dissolve konjac glucomannan in water to make konjac glucomannan hydrosol with a mass concentration of 0.1%, and refrigerate to -1-0°C, pour fresh and live shrimp into it and freeze until dead then fish out the frozen shrimp, add a mixed solution with a mass percentage concentration of 2% edible salt and a mass percentage concentration of 2% edible alkali, soak for 30s, wash and drain. Said soaking, edible salt and edible alkali mixed solution submerge the frozen shrimp and get final product.

[0031] (2) Preparation of compound fresh-keeping preservative: add each raw material to konjac glucomannan hydrosol with a mass concentration of 1%, stir magnetically at room temperature for 2 hours, rotate at 1000rpm / min, and filter to obtain a compound fresh-keeping preservative , the mass concentration of each raw material in the composite fr...

Embodiment 2

[0036]Embodiment 2 A kind of fresh-keeping method that suppresses shrimp blackening, comprises the following steps:

[0037] (1) Pretreatment: Dissolve konjac glucomannan in water to make konjac glucomannan hydrosol with a mass concentration of 0.1%, and refrigerate to -1-0°C, pour fresh and live shrimp into it and freeze until dead then fish out the frozen shrimp, add a mixed solution with a mass percentage concentration of 4% edible salt and a mass percentage concentration of 4% edible alkali, soak for 45s, wash and drain. Said soaking, edible salt and edible alkali mixed solution submerge the frozen shrimp and get final product.

[0038] (2) Preparation of compound fresh-keeping agent: Add each raw material to konjac glucomannan sol with a mass concentration of 1%, stir magnetically at room temperature for 2.5 hours at a speed of 1000rpm / min, and filter to obtain a compound fresh-keeping agent agent; the mass concentration of each raw material in the composite fresh-keepin...

Embodiment 3

[0043] Embodiment 3 A kind of fresh-keeping method that suppresses shrimp blackening, comprises the following steps:

[0044] (1) Pretreatment: Dissolve konjac glucomannan in water to make konjac glucomannan hydrosol with a mass concentration of 0.1%, and refrigerate to -1-0°C, pour fresh and live shrimp into it and freeze until dead then fish out the frozen shrimp, add a mixed solution with a mass percentage concentration of 6% edible salt and a mass percentage concentration of 6% edible alkali, soak for 60s, wash and drain. Said soaking, edible salt and edible alkali mixed solution submerge the frozen shrimp and get final product.

[0045] (2) Preparation of compound fresh and fresh preservative: Add each raw material to konjac glucomannan sol with a mass concentration of 1%, stir magnetically at room temperature for 3 hours, rotate at 1000rpm / min, and filter to obtain a compound fresh and live preservative The mass final concentration of each raw material in the composite ...

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Abstract

The invention relates to a fresh-keeping method capable of inhibiting blackening of shrimps. The fresh-keeping method comprises the following steps of pretreating fresh and live shrimps, preparing a composite fresh-keeping agent for keeping fresh and live, performing spraying, performing film formation, performing packaging and performing cold storage. According to the fresh-keeping method capableof inhibiting blackening of shrimps, konjac glucomannan is used as a carrier, other auxiliary agents are used as auxiliary materials, and the composite fresh-keeping agent for keeping fresh and live,which is high in hydrophilicity, high in oxidation resistance, good in stability, high in corrosion resistance and good in composite fresh-keeping performance, is prepared and is used for performingspraying for fresh-keeping. The konjac glucomannan is used as a main material for inhibiting blackening of shrimps and fresh keeping, and compared with a traditional fresh keeping method, a method using the konjac glucomannan is high in oxidation resistance, moderate in adhesion and good in preservative and antibacterial effects. The non-blackening shelf life of the shrimps is prolonged to 30 daysor above from the original 5 days. Before eating, cooking can be performed only by unfreezing and then washing the shrimps with clear water. The fresh keeping agent for keeping fresh and live is non-toxic, harmless, convenient in material obtaining, low in price, simple in production process and suitable for industrial production.

Description

technical field [0001] The invention relates to a fresh-keeping method for shrimp, in particular to a fresh-keeping method for inhibiting blackening of shrimp, and belongs to the technical field of fresh-keeping of aquatic products. Background technique [0002] Shrimp is rich in a large amount of astaxanthin, and the cells of shrimp are easily damaged by mechanical damage during fishing, transportation, processing and storage, and are easily spoiled and deteriorated. Under the action of polyphenol oxidase, the color source substances in the shrimp undergo a series of oxidation and polymerization, forming melanin and depositing on the surface of the shrimp body, resulting in the blackening of the shrimp. Live shrimp are extremely susceptible to bacterial contamination after crushing and freezing, and factors such as fat oxidation and rancidity will cause the quality of shrimp meat to deteriorate. Among them, bisphenols, quinones and other substances formed by the growth and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/24A23B4/16A23B4/06
CPCA23B4/10A23B4/20A23B4/24A23B4/16A23B4/068
Inventor 庞杰陈钰董秀萍陈思杨周宁洪馨
Owner FUJIAN AGRI & FORESTRY UNIV
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