A vacuum low-temperature processing method for Chinese tube shrimp products

Abstract

This invention relates to the technical field of aquatic product processing and storage, and discloses a vacuum low-temperature processing method for Chinese mantis shrimp products, comprising the following steps: (1) After rinsing the chilled Chinese mantis shrimp with water, the head is removed, but the shell and vein are not removed. After draining, the surface moisture is wiped dry to obtain drained headless shrimp; (2) The drained headless shrimp are vacuum-packed and then subjected to a two-stage low-temperature treatment. First, the vacuum-packed bag is completely immersed in a constant temperature water bath at 70~72℃ for 4~5 minutes. After being removed, it is immediately immersed in a constant temperature water bath at 63~65℃ for 7~10 minutes; (3) After the low-temperature treatment is completed, it is immediately removed and placed in ice water to cool, thus obtaining Chinese mantis shrimp products. This invention adopts a two-stage sous vide treatment for Chinese mantis shrimp and improves the storage effect and extends the edible shelf life by limiting the close correlation between various process parameters and steps.

Description

Technical Field

[0001] This invention relates to the technical field of aquatic product processing and storage, and in particular to a vacuum low-temperature processing method for Chinese mantis shrimp products. Background Art

[0002] Sous vide, also known as vacuum low-temperature processing technology, is a cooking method that involves placing ingredients and seasonings in a vacuum-sealed heat-resistant bag and maintaining them at a relatively low temperature for a relatively long time, while precisely controlling the time and temperature. It has been mainly applied in kitchen processing of foie gras, beef, pork, salmon, etc. For example, Chinese invention patent application number CN2019109600085 discloses a method for vacuum cooking mackerel fillets at low temperature, including the following steps: (1) rinsing the mackerel fillets with water, draining them, adding a compound antioxidant, stirring evenly, and placing them at low temperature; (2) placing them in a cooking bag, vacuum sealing them, and then steaming them at low temperature; (3) cooling them down and storing them.

[0003] As an important marine shrimp species, the Chinese spiny shrimp is currently mainly sold as individually frozen shrimp meat, fresh consumption, dried shrimp, and soft-roasted shrimp products. However, ready-to-eat shrimp products with high moisture content and a rich shrimp flavor, such as sous vide, are rarely reported. Compared to the whiteleg shrimp (farmed in freshwater or marine environments), the Chinese spiny shrimp has more tender meat (due to differences in muscle tissue structure and the types of main proteins it contains). Furthermore, its head viscera have higher endogenous enzyme activity, making it more prone to head detachment and muscle protein degradation during post-catch processing. Moreover, compared to marine fish (such as mackerel), its head and muscles contain a more complex endogenous enzyme system, resulting in stronger degradation. Therefore, the existing technology described in the aforementioned patent cannot be directly applied to the processing of the Chinese spiny shrimp. Targeted adjustments to process parameters based on the individual characteristics of the Chinese spiny shrimp are still necessary to obtain ready-to-eat shrimp products with better storage performance. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a vacuum low-temperature processing method for Chinese mantis shrimp products. This method not only employs a two-stage sous vide technology but also makes targeted adjustments to the process parameters based on the individual characteristics of the Chinese mantis shrimp. Ultimately, this method ensures the product's flavor, appearance, shape, and microbial safety, improves storage performance, and extends its edible shelf life.

[0005] The objective of this invention is achieved through the following technical solution: a vacuum low-temperature processing method for Chinese mantis shrimp products, comprising the following steps:

[0006] (1) After rinsing the frozen Chinese mantis shrimp with water, remove the head but do not remove the shell and vein. Let it stand to drain and then wipe the surface dry to obtain drained headless shrimp.

[0007] (2) Drain and dehead the shrimp and vacuum pack them. Then, perform a two-stage low-temperature treatment. First, immerse the vacuum pack completely in a constant temperature water bath at 70-72℃ for 4-5 minutes. Then, immediately immerse it in a constant temperature water bath at 63-65℃ for 7-10 minutes. (3) After the low-temperature treatment is completed, immediately remove the shrimp and place it in ice water to cool. This will give you the Chinese mantis shrimp product.

[0008] This invention involves first decapitating the Chinese mantis shrimp to eliminate endogenous enzymes in the hepatopancreas that degrade the product later. Studies have shown a stark contrast in storage performance between decapitated and undecapitated shrimp (where endogenous enzymes migrate and degrade muscle proteins). It is also crucial to retain the shell to prevent direct compression of the shrimp meat during vacuum packaging, which could cause damage and severe deformation of the tissue structure, thus affecting storage performance. The shrimp vein is not removed primarily to maintain the integrity of the shrimp meat. As a marine shrimp, the Chinese mantis shrimp has a very thin and weak vein that is difficult to remove. Removing the vein can easily cause it to break and damage the shrimp meat structure, hindering the maintenance of good shrimp meat integrity during vacuum packaging. Finally, the surface moisture of the shrimp shell is removed to avoid affecting the subsequent vacuum packaging process.

[0009] After draining and deheading, the shrimp are vacuum-packed and then subjected to a two-stage low-temperature treatment. This two-stage process, replacing traditional sous vide technology, not only significantly improves the effectiveness of killing or inactivating microorganisms but also shortens the heating time by 5-7 minutes compared to a single-stage low-temperature sous vide heating method. Compared to whiteleg shrimp, Chinese spiny shrimp has a more delicate texture but weaker muscle tissue strength and toughness. A shorter treatment time at 70-72℃, compared to traditional 100℃ steaming, allows for moderate denaturation of muscle proteins and solidification of the tissue's microstructure, preventing moisture loss and a coarse texture. Following this tissue solidification, a longer treatment time at 63-65℃ further promotes protein denaturation (gradual cooking), binding moisture within the muscle microstructure and resulting in a juicy and tender shrimp meat. Excessive processing temperature leads to drastic protein denaturation, weakened muscle tissue elasticity, and a coarse texture; insufficient processing temperature results in inadequate protein denaturation, difficulty in maintaining the tissue's shape, and a failure to effectively inactivate or kill microorganisms. The two-stage sous vide technology, along with the two-stage temperature and time settings, are based on the individual characteristics of the Chinese mantis shrimp, and under these conditions, better taste and storage results can be achieved.

[0010] Preferably, in step (1), the TVBN content of the chilled Chinese mantis shrimp is <8.5mg / 100g protein.

[0011] The freshness of raw materials has a significant impact on product stability. Poor raw material freshness directly affects the sterilization effect of subsequent sous vide processing and the inactivation of endogenous enzymes, resulting in a significantly shortened product shelf life. Therefore, it is necessary to limit the freshness of raw materials.

[0012] Preferably, in step (1), the body length of the Chinese mantis shrimp is 6.0-7.5 cm; and the static draining is maintained for 5-8 minutes.

[0013] The length of the raw material is directly related to the strength of the subsequent vacuum packaging and the heating temperature. If the material is too small, the vacuum packaging will result in severe compression; if the material is too large, the subsequent heating temperature and time will be insufficient, leading to a shorter product shelf life. Therefore, it needs to be limited to match the subsequent process parameters.

[0014] Preferably, in step (2), the vacuum packaging involves placing 1 to 3 drained and headless shrimp into a vacuum packaging bag.

[0015] Preferably, in step (2), the vacuum degree of the vacuum packaging is 90-110 kPa.

[0016] Preferably, in step (2), the single-sided thickness of the vacuum packaging bag is 65-85 μm, and the temperature tolerance range is -20 to 100℃.

[0017] Vacuum bags vary in thickness and thus in terms of softness or hardness. For shrimp with shells, the packaging bag cannot be too soft or too hard, as this directly affects the shape of the processed product, and the thickness of the packaging bag needs to be limited.

[0018] Preferably, in step (2), the water vapor transmission rate of the vacuum packaging bag is <0.45 g / m³. 2 • 24h oxygen permeability <115cm 3 / m 2 24h atm.

[0019] Moisture and gas barriers affect product stability and shelf life.

[0020] Preferably, in step (3), the temperature of the ice water is 0 to 2°C and the holding time is 10 to 15 minutes.

[0021] It utilizes a sudden drop in temperature to inactivate and deactivate microorganisms and endogenous enzymes.

[0022] Preferably, in step (3), the Chinese mantis shrimp product is stored in a refrigerator at 0-2°C.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The present invention adopts a two-stage sous vide treatment for Chinese mantis shrimp, which is not only effective in killing or inactivating microorganisms, but also can shorten the heating time compared with low-temperature one-stage sous vide heating.

[0025] (2) The process parameters and steps in this invention are closely related, including the mutual coordination and interrelation of raw material size, freshness, head removal, vacuum packaging bag material and conditions, two-stage heating and cooling treatment, etc., in order to ensure the product flavor, appearance and shape, microbial safety and extend the edible shelf life. Detailed Implementation

[0026] The technical solution of the present invention is illustrated below with specific embodiments, but the scope of protection of the present invention is not limited thereto:

[0027] General Implementation Examples

[0028] A vacuum low-temperature processing method for Chinese mantis shrimp products includes the following steps:

[0029] (1) After rinsing the frozen Chinese mantis shrimp (body length 6.0-7.5cm, TVBN content <8.5mg / 100g) with water, remove the head but do not remove the shrimp shell and shrimp vein. Let it stand to drain for 5-8 minutes, then gently wipe the surface water dry to obtain drained headless shrimp.

[0030] (2) Vacuum pack the drained and headless shrimp. Place 1-3 drained and headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 65-85μm, temperature tolerance range of -20-100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree of the vacuum is 90~110kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a constant temperature water bath of 70~72℃ for 4~5min. After taking it out, it is immediately immersed in a constant temperature water bath of 63~65℃ for 7~10min.

[0031] (3) After the low temperature treatment is completed, take it out immediately and place it in ice water at 0-2℃ for 10-15 minutes, and then store it in a refrigerator at 0-2℃ to obtain the Chinese mantis shrimp product.

[0032] Example 1

[0033] A vacuum low-temperature processing method for Chinese mantis shrimp products includes the following steps:

[0034] (1) After rinsing the chilled Chinese mantis shrimp (7.0±0.2cm in length, TVBN content of 7mg / 100g) with water, remove the head but do not remove the shell and vein. Let it stand to drain for 8 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp; (2) Vacuum pack the drained headless shrimp. Put two drained headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 75μm, temperature tolerance range of -20~100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree of the vacuum is 100kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a 70℃ constant temperature water bath for 5 minutes. After taking it out, it is immediately immersed in a 65℃ constant temperature water bath for 8 minutes.

[0035] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 12 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0036] Example 2

[0037] A vacuum low-temperature processing method for Chinese mantis shrimp products includes the following steps:

[0038] (1) After rinsing the chilled Chinese mantis shrimp (7.0±0.2cm in length, TVBN content of 8mg / 100g) with water, remove the head but do not remove the shell and vein. Let it stand to drain for 8 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp; (2) Vacuum pack the drained headless shrimp. Put two drained headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 75μm, temperature tolerance range of -20~100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree of the vacuum is 110kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a 70℃ constant temperature water bath for 5 minutes. After taking it out, it is immediately immersed in a 65℃ constant temperature water bath for 7 minutes.

[0039] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 15 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0040] Example 3

[0041] A vacuum low-temperature processing method for Chinese mantis shrimp products includes the following steps:

[0042] (1) After rinsing the chilled Chinese mantis shrimp (body length 6.5±0.2cm, TVBN content 7mg / 100g) with water, remove the head but do not remove the shell and vein. Let it stand to drain for 5 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp; (2) Vacuum pack the drained headless shrimp. Put two drained headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness 80μm, temperature tolerance range -20~100℃, water vapor transmission rate <0.45g / m 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree of the vacuum is 95kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a 72℃ constant temperature water bath for 4 minutes. After taking it out, it is immediately immersed in a 64℃ constant temperature water bath for 7 minutes.

[0043] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 10 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0044] Example 4

[0045] A vacuum low-temperature processing method for Chinese mantis shrimp products includes the following steps:

[0046] (1) After rinsing the chilled Chinese mantis shrimp (body length 6.5±0.2cm, TVBN content 8mg / 100g) with water, remove the head but do not remove the shell and vein. Let it stand to drain for 8 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp; (2) Vacuum pack the drained headless shrimp. Put two drained headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness 80μm, temperature tolerance range -20~100℃, water vapor transmission rate <0.45g / m 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree of the vacuum is 100kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a 72℃ constant temperature water bath for 5 minutes. After taking it out, it is immediately immersed in a 63℃ constant temperature water bath for 10 minutes.

[0047] (3) After the low temperature treatment is completed, take it out immediately and place it in 0℃ ice water for 15 minutes, and then store it in a 0℃ refrigerator to obtain the Chinese mantis shrimp product.

[0048] Comparative Example 1

[0049] The difference from Example 1 is that the head was not removed.

[0050] Includes the following steps:

[0051] (1) After rinsing the frozen Chinese mantis shrimp (7.0±0.2cm in length and 7mg / 100g in TVBN content) with water, let it stand and drain for 8 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp.

[0052] (2) Vacuum pack the drained and headless shrimp. Place two drained and headless shrimp into one vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 75μm, temperature tolerance range of -20~100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree of the vacuum is 100kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a 70℃ constant temperature water bath for 5 minutes. After taking it out, it is immediately immersed in a 65℃ constant temperature water bath for 8 minutes.

[0053] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 12 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0054] Comparative Example 2

[0055] The difference from Example 1 is that the head, shell, and vein of the shrimp are removed.

[0056] Includes the following steps:

[0057] (1) After rinsing the frozen Chinese mantis shrimp (body length 7.0±0.2cm, TVBN content 7mg / 100g) with water, remove the head, shell and vein, let it stand to drain for 8 minutes, then gently wipe the surface dry to obtain drained headless shrimp.

[0058] (2) Vacuum pack the drained and headless shrimp. Place two drained and headless shrimp into one vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 75μm, temperature tolerance range of -20~100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2·24h·atm), the vacuum degree of the vacuum is 100kpa, and then a two-stage low temperature treatment is carried out. First, the vacuum packaging bag is completely immersed in a 70℃ constant temperature water bath for 5 minutes. After taking it out, it is immediately immersed in a 65℃ constant temperature water bath for 8 minutes.

[0059] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 12 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0060] Comparative Example 3

[0061] The difference from Example 1 is that a one-stage low-temperature treatment is performed, in which the vacuum packaging bag is completely immersed in a 70°C constant temperature water bath for 13 minutes.

[0062] Includes the following steps:

[0063] (1) After rinsing the chilled Chinese mantis shrimp (7.0±0.2cm in length, TVBN content of 7mg / 100g) with water, remove the head but do not remove the shell and vein. Let it stand to drain for 8 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp; (2) Vacuum pack the drained headless shrimp. Put two drained headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 75μm, temperature tolerance range of -20~100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree is 100kpa, and then a one-stage low temperature treatment is carried out, in which the vacuum packaging bag is completely immersed in a 70℃ constant temperature water bath for 13min;

[0064] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 12 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0065] Comparative Example 4

[0066] The difference from Example 1 is that a one-stage low-temperature treatment is performed, in which the vacuum packaging bag is completely immersed in a 65°C constant temperature water bath for 13 minutes.

[0067] Includes the following steps:

[0068] (1) After rinsing the chilled Chinese mantis shrimp (7.0±0.2cm in length, TVBN content of 7mg / 100g) with water, remove the head but do not remove the shell and vein. Let it stand to drain for 8 minutes, then gently wipe off the surface moisture to obtain drained headless shrimp; (2) Vacuum pack the drained headless shrimp. Put two drained headless shrimp into a vacuum packaging bag (food-grade polyamide and polyethylene composite transparent packaging bag, single-sided thickness of 75μm, temperature tolerance range of -20~100℃, water vapor transmission rate <0.45g / m). 2 • 24h oxygen permeability <115cm 3 / m 2 ·24h·atm), the vacuum degree is 100kpa, and then a one-stage low temperature treatment is carried out, in which the vacuum packaging bag is completely immersed in a 65℃ constant temperature water bath for 13min;

[0069] (3) After the low temperature treatment is completed, take it out immediately and place it in 1℃ ice water for 12 minutes, and then store it in a 1℃ refrigerator to obtain the Chinese mantis shrimp product.

[0070] Detection methods

[0071] Muscle elasticity was measured using a texture analyzer with a P / 50 probe, a test rate of 3.0 mm / s, a sample compression ratio of 40%, a holding time of 3 s, and a trigger force of 20 g. The elasticity of shrimp muscle tissue was calculated from the force-time curves generated for each sample.

[0072] The total bacterial count was determined according to GB 4789.2—2016, "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count".

[0073] The TVBN content was determined using the method specified in GB 5009.228—2016, "National Food Safety Standard: Determination of Volatile Basic Nitrogen in Food".

[0074] Table 1. Changes in quality characteristics of Chinese prawn products during cold storage.

[0075]

[0076] The difference between Comparative Example 1 and Example 1 is that the head was not removed. In the initial test samples after processing, there were no significant differences in muscle elasticity, total bacterial count, and TVBN content between the two. During later storage, the sample without removed shrimp heads (Comparative Example 1) contained a large amount of endogenous enzymes such as trypsin in its hepatopancreas. These residual endogenous enzymes gradually migrated to the muscle via the head-neck junction, resulting in a significant decrease in muscle elasticity. Furthermore, the degradation products of proteins were utilized by residual microorganisms, leading to a significant increase in the total bacterial count and TVBN content.

[0077] The difference between Comparative Example 2 and Example 1 is that Comparative Example 2 involved removing the head, shell, and vein of the shrimp. Comparative Example 2 underwent head, shell, and vein removal, resulting in severe damage to the muscle tissue. Vacuum packaging further compressed the muscle tissue, causing a significant decrease in muscle elasticity. Also, because the intact structure of the muscle was damaged, it became more susceptible to utilization by residual microorganisms, leading to a significant increase in total bacterial count and TVBN content after storage.

[0078] The difference between Comparative Example 3 and Example 1 is that Comparative Example 3 involves a single-stage low-temperature treatment, where the vacuum-packed bag is completely immersed in a 70°C constant-temperature water bath for 13 minutes. Directly using a longer high-temperature heating process results in higher energy consumption compared to the two-stage method. Furthermore, the single-stage high-temperature heating leads to greater denaturation of the shrimp muscle proteins, a relatively coarser texture, and reduced elasticity.

[0079] The difference between Comparative Example 4 and Example 1 is that Comparative Example 4 involves a single-stage low-temperature treatment, in which the vacuum-packed bag is completely immersed in a 65°C constant temperature water bath for 13 minutes. Directly using a longer low-temperature heating process allows residual endogenous enzymes to gradually degrade muscle proteins, producing small molecules. Combined with the proliferation of residual microorganisms, this results in a significant decrease in muscle elasticity and a significant increase in TVBN content.

[0080] The above are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made using the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A vacuum low-temperature processing method for products made from Chinese mantis shrimp, characterized in that, Includes the following steps: (1) The body length of the frozen Chinese mantis shrimp is 6.0~7.5 cm and the TVBN content is <8.5 mg / 100 g. After rinsing the frozen Chinese mantis shrimp with water, remove the head but do not remove the shrimp shell and shrimp vein. After letting it stand to drain, wipe the surface water dry to obtain drained headless shrimp. (2) Vacuum pack the drained and headless shrimp, and then perform a two-stage low-temperature treatment. First, immerse the vacuum pack completely in a constant temperature water bath of 70~72℃ for 4~5 min. After taking it out, immediately immerse it in a constant temperature water bath of 63~65℃ for 7~10 min. (3) After the low temperature treatment is completed, the product is immediately taken out and placed in ice water to cool, and then the Chinese mantis shrimp product is obtained.

2. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1, characterized in that, In step (1), the static drainage is maintained for 5 to 8 minutes.

3. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1, characterized in that, In step (2), the vacuum packaging involves placing 1 to 3 drained and headless shrimp into a vacuum packaging bag.

4. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1, characterized in that, In step (2), the vacuum degree of the vacuum packaging is 90~110 kPa.

5. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1, 3, or 4, characterized in that, In step (2), the single-sided thickness of the vacuum packaging bag is 65~85 μm, and the temperature tolerance range is -20~100℃.

6. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1, 3, or 4, characterized in that, In step (2), the water vapor transmission rate of the vacuum packaging bag is <0.45 g / m³. 2 •24h, oxygen permeability <115 cm 3 / m 2 •24h•atm.

7. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1, characterized in that, In step (3), the temperature of the ice water is 0~2℃ and the holding time is 10~15 min.

8. The vacuum low-temperature processing method for the Chinese mantis shrimp product as described in claim 1 or 7, characterized in that, In step (3), the Chinese mantis shrimp product is stored in a refrigerator at 0~2℃.

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