Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn

A fresh-keeping method and ultra-high pressure technology, applied in food preservation, food preparation, food science and other directions, can solve problems such as unsuccessful reports, and achieve the effects of good sterilization effect, improved chewiness and easy operation.

Inactive Publication Date: 2007-03-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, high-pressure food has been listed on the market, but there are no successful reports at home and abroad on the research on the freshness of cooked prawns.

Method used

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  • Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn
  • Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn
  • Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn

Examples

Experimental program
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Effect test

Embodiment 1

[0023] The preparation of cooked conditioning prawn shelled shrimp of embodiment 1 ultra-high pressure fresh-keeping

[0024] Use commercially available fresh Penaeus vannamei as raw material. After cleaning, remove the head and intestines, blanch in boiling water at 100°C for 2 minutes, remove the shells, wash and drain, soak in the pre-prepared seasoning solution for 15 minutes, and then drain. Dry, after double-layer vacuum packaging, put it in a liquid medium in an ultra-high pressure container, pressurize to 600Mpa at room temperature, hold the pressure for 15 minutes, take it out of the outer packaging and store it at 4°C.

[0025] Figure 1 shows the killing effect of ultra-high pressure on inoculated Escherichia coli when the pressure is 400MPa and the holding time is 0, 5, 10, 15 and 20 minutes respectively. Figure 2 shows the killing effect of UHP on Staphylococcus aureus, Salmonella, Bacillus subtilis and Escherichia coli inoculated in shrimp when the holding time is...

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Abstract

The invention relates to the hyperpressure refreshing way the prawn kernel, which has something to do with the low-temperature sterilizing technology in food processing. The main procedures of the invention go as follows: put the vacuum-packaged cooked prawn kernel into the hyperpressure container; pressurize the liquid in the container to about 400-800MPa; keep the pressure for 5-30 min and take out of the prawn kernel. The hyperpressure processing can extend the shelf life of prawn kernel to 150d when it's stored at 4deg.C, while the color and texture of the prawn kernel are all acceptable to consumers and can meet the needs of market and the demands of export.

Description

technical field [0001] The invention discloses an ultra-high pressure fresh-keeping method for cooking and conditioning prawns and shrimps, which belongs to the technical field of food processing cold sterilization. Background technique [0002] Vannamei is a nutritious, juicy and tender prawn product. Its meat contains more water, the meat tastes sweet and tender, light and soft, and has a special attractive umami taste. Its protein content is as high as 18%, carbohydrate content in the shrimp meat is 1.5%, fat 0.7%, and contains the nutritional labeling needed by human body such as vitamin, chloric acid, aminopropionic acid. Prawns are warm in nature and sweet in taste, and have the effects of invigorating the kidney and strengthening yang, clearing the breast and detoxifying. [0003] At present, the processing of Penaeus vannamei in the world is still in its infancy. The products at home and abroad are only frozen fried shrimp products, single-frozen boiled shrimp, gri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015A23L1/33A23L17/40
Inventor 杨瑞金谢乐生宋世宣
Owner JIANGNAN UNIV
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