Partial freezing fresh-keeping method for storage of crayfish

Abstract

The invention belongs to the field of food preservation, and particularly relates to a partial freezing preservation method for storing crayfish. The partial freezing fresh-keeping method for storing the crayfish comprises the following steps: soaking crayfish meat in a carrageenan oligosaccharide solution, then draining the crayfish meat, sub-packaging the crayfish meat in polyethylene sample bags, and putting the sub-packaged crayfish meat into an ice salt mixture for partial freezing storage. The partial freezing fresh-keeping method of the crayfish meat can effectively slow down quality deterioration of the crayfish meat in the storage process, reduces generation of amine substances in the storage process, reduces loss of the water content of the crayfish meat in the storage process, also has a certain inhibition effect on growth of microorganisms in the crayfish meat, and improves the quality of the crayfish meat. The shelf life of the shrimp meat is prolonged, and under the action of the carrageenan oligosaccharide, the texture change of the shrimp meat after partial freezing storage is also greatly improved.

Description

technical field [0001] The invention belongs to the field of food preservation, and more particularly relates to a micro-frozen preservation method for crayfish storage. Background technique [0002] Crayfish, scientific name Procambarus clarkii, is a group in the freshwater crayfish family. Because of its omnivorous nature, fast growth and strong adaptability, it has certain competitive advantages in the local ecological environment and has become an important species in my country. Farming economical shrimp. The mature period of crayfish is concentrated from May to September every year. It is a high-protein, low-fat, low-cholesterol and high-nutrient aquatic product, which occupies an important position in the consumption of aquatic products in my country. In 2020, the total area of ​​crayfish farming in my country will reach 21.8463 million mu, and the total aquaculture production will reach 2.3937 million tons, an increase of 13.25% and 14.55% respectively compared with ...

AI Technical Summary

Problems solved by technology

The temperature conditions of cold storage and ice temperature are easy to achieve, but the fresh-keeping effect is limited. The fresh-keeping effect of frozen storage is relatively good, but a large number of ice crystals tend to have a great impact on the texture of crayfish. After thawing, the juice is easy to lose, resulting in a decline in sensory properties.

[0005] At present, there are many research reports on crayfish fresh-keeping technology, but most of them are research patents on fresh-keeping equipment, and there is no report on the use of micro-frozen fresh-keeping combined with antifreeze

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