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Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab

A technology for aquatic products and freshwater shrimp, which is applied in food preservation, food preparation, food science, etc. It can solve the problems of affecting product flavor, easily producing irritating ammonia smell, and flavor deterioration, so as to reduce bad flavor, prevent oxidation, and improve The effect of moisture content

Inactive Publication Date: 2006-08-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, aquatic products contain more ammonia substances, which are prone to irritating ammonia odor during storage, which seriously affects the flavor of the product.
[0005] Phosphates are often used as water-retaining agents and antioxidant additives in conventional meat and aquatic product processing, but the best effect of the water-retaining properties of phosphates is Under these conditions, unsaturated fatty acids are more likely to be oxidized, and ammonia gas is also released more easily, resulting in serious deterioration of the flavor of the product during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing technology of conditioning frozen freshwater crabs is as follows: 1) Bandaging and cleaning: select fresh and alive freshwater crabs, and clean them after wrapping them up; 2) Cooking: Put the cleaned freshwater crabs into a pre-prepared solution (the solution contains 0.1% citric acid, 0.5% sodium citrate, 0.2% vitamin C, 0.02% sodium edetate and 0.01% tert-butyl hydroquinone) cooking, cooking temperature is 100 ℃ , the time is 10 minutes; steaming and then soaking for 30 minutes; 3) quick freezing: take out the soaked freshwater crabs, and then force convection quick freezing at -40°C, and the product center temperature passes -10°C within half an hour; 4) vacuum Packaging and frozen storage: The vacuum-packed freshwater crabs are stored at -18°C for sale.

Embodiment 2

[0021] The processing technology of conditioning frozen freshwater crabs is as follows: 1) Bandaging and cleaning: select fresh and alive freshwater crabs, and clean them after wrapping them up; 2) Cooking: Put the cleaned freshwater crabs into a pre-prepared solution (the solution contains 0.2% citric acid, 0.1% sodium citrate, 0.1% vitamin C, 0.01% sodium ethylenediaminetetraacetate and 0.015% tert-butyl hydroquinone) cooking, cooking temperature is 100 ℃ , the time is 20 minutes; steaming and then soaking for 5 minutes; 3) quick freezing: take out the soaked freshwater crabs, and then force convection quick freezing at -40°C, the product center temperature passes -10°C within half an hour; 4) vacuum Packaging and frozen storage: The vacuum-packed freshwater crabs are stored at -18°C for sale.

Embodiment 3

[0023] The processing technology of conditioning frozen freshwater prawns is as follows: 1) Cleaning: select fresh and alive freshwater prawns and clean them; 2) Cooking: put the cleaned freshwater prawns into a pre-prepared solution (the solution contains water-retaining agents and antioxidants) , respectively citric acid 0.3%, sodium citrate 0.3%, vitamin C 0.15%, edetate sodium 0.03% and tert-butyl hydroquinone 0.02%) cooking, cooking temperature is 100 ℃, time is 15 minutes ;Steam and then soak for 20 minutes; 3) Quick freezing: Take out the soaked freshwater shrimp, and then force convection quick freezing at -40°C, and the product center temperature will pass -10°C within half an hour; 4) Vacuum packaging and frozen storage: The freshwater prawns are vacuum-packed and stored at -18°C for sale.

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PUM

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Abstract

A method for maintaining the tender texture and taste of frozen fresh-water shrimp, crab, or other aquatic products with shell includes such steps as washing the fresh living ones, immersing in the solution of water preserving agent and antioxidant, steaming, quick freezing, vacuum packing and cold storage.

Description

technical field [0001] The invention discloses a method for maintaining the delicate texture and flavor of frozen freshwater shrimp and crab shell aquatic products, belonging to the technical field of aquatic product processing. Background technique [0002] Frozen preservation is an important technology in the current food industry. Because frozen food has the characteristics of safety, nutrition, and convenience, it meets the needs of modern life rhythm. Frozen food is a new food that has developed rapidly in the world since the 1960s. Industrial Technology. Frozen aquatic food can be divided into two categories: fresh frozen aquatic food and conditioned frozen aquatic food according to the pretreatment method of raw materials. Fresh frozen aquatic food is a primary processed product that only undergoes morphological treatment of raw materials; while conditioned frozen aquatic food refers to cooked and prefabricated frozen aquatic food, and this application belongs to con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L3/36A23L17/00
Inventor 张慜陈德慰
Owner JIANGNAN UNIV
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