Partial freezing fresh-keeping method for storage of crayfish

A fresh-keeping method and lobster technology, which is applied in the direction of preserving meat/fish by chemicals, meat/fish by freezing/cooling, applications, etc. It can solve the problem that there is no report on the use of micro-frozen fresh-keeping combined with antifreeze, and the fresh-keeping effect is limited. , sensory properties decline and other problems, to achieve the effect of improving antifreeze effect, reducing impact and improving texture change

Pending Publication Date: 2022-06-28
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Partial freezing fresh-keeping method for storage of crayfish
  • Partial freezing fresh-keeping method for storage of crayfish
  • Partial freezing fresh-keeping method for storage of crayfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of crayfish samples: place the fresh and live crayfish samples cleaned by the ultrasonic cleaner in a container filled with ice for 2 to 3 hours to induce freezing shock of the crayfish, remove the shrimp heads, remove the shrimp glands, peel off the shrimp shells, and use Wipe the shrimp with kitchen paper.

[0033] (2) Soak the above-mentioned crayfish in 500mL of 1% carrageenan oligosaccharide solution for 30min, drain and pack in polyethylene bags, and place the packed shrimp in a foam box filled with 1.5% ice-salt mixture The foam box was placed in a refrigerated freezer for storage. After a certain period of time, the shrimps were randomly taken out for analysis. The water immersion was used as the blank control of the treatment group, and the refrigerated storage was used as the temperature control.

[0034] (3) On the 0th, 3rd, 7th, 14th and 21st days of storage, the shrimp samples were taken out for analysis, and their sensory scores, juice loss...

Embodiment 2

[0047] Step (1) is the same as in Example 1.

[0048] (2) Soak the above-mentioned crayfish in 500mL of 3% carrageenan oligosaccharide solution for 30min, drain and pack in polyethylene bags, and place the packed shrimp in a foam box filled with 1.5% ice-salt mixture The foam box was placed in a refrigerated freezer for storage. After a certain period of time, the shrimps were randomly taken out for analysis. The water immersion was used as the blank control of the treatment group, and the refrigerated storage was used as the temperature control.

[0049] Step (3) is the same as in Example 1.

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/20
CPCA23B4/06A23B4/20A23V2002/00A23V2300/20A23V2250/5036
Inventor 廖鄂武雨鑫潘扬张莹陈季旺王海滨
Owner WUHAN POLYTECHNIC UNIVERSITY
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