Method for improving water-retaining property of refrigerated prefabricated euphausia superba meat dish

Abstract

The invention discloses a method for improving the water-retaining property of a refrigerated prefabricated euphausia superba meat dish, which comprises the following steps: carrying out fresh-keeping and unfreezing on frozen euphausia superba meat bricks in a low-temperature and high-humidity environment by adopting a terahertz wave-assisted high-voltage electrostatic field, rinsing the frozen euphausia superba meat bricks with terahertz wave treatment water, soaking the rinsed euphausia superba meat bricks in an L-arginine solution dissolved in the terahertz wave water, and drying the soaked euphausia superba meat bricks to obtain the frozen euphausia superba meat dish. And draining off the euphausia superba meat, carrying out film coating protection treatment on the euphausia superba meat, and uniformly mixing the euphausia superba meat with seasonings and side dishes to obtain the high-water-retention refrigerated prefabricated euphausia superba meat dish. According to the method, the unfreezing efficiency of the euphausia superba meat can be improved, bacteria are reduced, the freshness of the euphausia superba is effectively maintained, and meanwhile, the loss of water and nutritional ingredients of the euphausia superba is remarkably reduced. The method is simple to operate, high in efficiency and low in treatment cost, and the nutritional quality and the eating taste of the euphausia superba meat dish are improved.

Description

Technical Field

[0001] The present invention belongs to the field of aquatic product processing, and particularly relates to a method for improving the water retention of refrigerated prefabricated Antarctic krill meat dishes. Background Art

[0002] Antarctic krill is the largest single organism on Earth and the world's largest animal protein resource pool. Currently, Antarctic krill products mainly focus on heat-processed products, including Antarctic krill cans, Antarctic krill sausages, and Antarctic krill balls. Since the taste of Antarctic krill made into ambient-temperature food after heating is poor, very rough, and has low acceptance, developing it into refrigerated dishes has broad prospects. However, the variety of refrigerated prefabricated Antarctic krill products developed is relatively small because krill is rich in nutrients, has a high water activity, and strong enzyme activity. During refrigeration, Antarctic krill is very prone to water loss, deteriorating the product quality. Solving the water retention of refrigerated Antarctic krill dishes is very urgent.

[0003] Gao Zhe et al. (2024) disclosed "A method for preserving strawberries by combining low-voltage electrostatic field and preservatives" (Publication No.: CN118985691A). This method prepared a spraying preservative by extracting laminarin and Dictyophora indusiata extracts and applied it to strawberries, and placed them in a low-voltage electrostatic field for preservation. The application method described in this method is spraying, and this method may affect the effect of the preservative due to volatilization during the process and uneven spraying.

[0004] Zhang Min et al. (2024) disclosed "A non-contact pork preservation method combining composite essential oil emulsion with electrostatic field and modified atmosphere" (Publication No.: CN 118235791A). Although the synergistic effect improved the anti-corrosion performance, there are many uncontrollable factors in the stability of this emulsion, and the pungent smell of the essential oil itself may affect the sensory acceptability of the food.

[0005] Liu Shucheng et al. (2024) disclosed "A method for improving the water retention of Trachinotus ovatus" (Publication No.: CN118575856A). This method changed process parameters such as pretreatment time, polyphenol concentration, and soaking time, and synergistically improved the water retention of Trachinotus ovatus. However, this method did not improve the water loss problem during thawing and the water retention method was relatively single. Summary of the Invention

[0006] The object of the present invention is to improve the water retention of refrigerated prefabricated Antarctic krill meat dishes. The present invention uses terahertz waves to assist high-voltage electrostatic fields to perform fresh-keeping and thawing treatment on raw materials, removes autolytic enzymes and microorganisms by rinsing, performs water retention treatment on krill using a water retention agent, wraps it with a composite plastic wrap, and combines modified atmosphere packaging to control the microbial reproduction and water loss during the refrigeration of Antarctic krill products, maintaining the nutrient and sensory quality of Antarctic krill for a long time and extending the shelf life.

[0007] To achieve the above object, the present invention provides a method for improving the water retention of refrigerated prefabricated Antarctic krill meat dishes, comprising the following steps:

[0008] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick, place it in a high-voltage electrostatic field for thawing for a period of time; then start the terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing until the central temperature of the Antarctic krill meat reaches 0-4°C, and the thawing is completed;

[0009] S2. Rinsing with terahertz wave-treated water: Quickly rinse the thawed Antarctic krill meat in S1 with terahertz wave-treated water;

[0010] S3. Immersion combined with fresh-keeping film coating for water retention: Immerse the rinsed Antarctic krill meat in step S2 into an L-arginine solution, and wrap the treated krill meat with a fresh-keeping film;

[0011] S4. Dish preparation: Mix the wrapped Antarctic krill meat in step S3 evenly with seasonings and side dishes, and then package and refrigerate to obtain a refrigerated prefabricated Antarctic krill meat dish.

[0012] In an embodiment of the present invention, the L-arginine solution is an L-arginine solution dissolved in terahertz wave-treated water.

[0013] The present invention also provides a preparation method for a refrigerated prefabricated Antarctic krill meat dish, comprising the following steps:

[0014] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick, place it in a high-voltage electrostatic field for thawing for a period of time; then start the terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing until the central temperature of the Antarctic krill meat reaches 0-4°C, and the thawing is completed;

[0015] S2. Rinsing with terahertz wave-treated water: Rinse the thawed Antarctic krill meat in S1 with terahertz wave-treated water to remove autolytic enzymes and perform bacteriostatic treatment at the same time;

[0016] S3. Immersion combined with fresh-keeping film coating for water retention: Immerse the rinsed Antarctic krill meat in step S2 into an L-arginine solution dissolved in terahertz wave-treated water, and wrap the treated krill meat with a fresh-keeping film;

[0017] S4. Dish preparation: Mix the wrapped Antarctic krill meat in step S3 evenly with seasonings and side dishes to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0018] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4 and quickly place it in a refrigerator at 0-4°C. Obtain a refrigerated prefabricated Antarctic krill meat dish.

[0019] In one embodiment of the present invention, all steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0020] In one embodiment of the present invention, in the high-voltage electrostatic field in step S1, the electric field intensity is 5 - 8 kV / m, the ambient temperature is 0 - 4°C, the humidity is 60 - 90% rh, the distance between the two electrodes of the electric field emission device is 50 cm, and the distance between the sample and the electrode plate is maintained at 15 - 25 cm.

[0021] In one embodiment of the present invention, in step S1, the high-voltage electrostatic field first thaws for 1 - 2 h and then starts the terahertz wave-assisted high-voltage electrostatic field for fresh-keeping thawing.

[0022] In one embodiment of the present invention, in step S1, terahertz waves are used to assist in thawing Antarctic krill meat. The frequency of the terahertz waves is 0.1 - 0.3 THz, the power is 50 - 100 mW, and the terahertz wave generators are evenly distributed under the Antarctic krill meat.

[0023] In one embodiment of the present invention, the amount of frozen Antarctic krill used in step S1 is 1 / 3 - 1 / 2 of the space.

[0024] In one embodiment of the present invention, the number of times of rinsing the Antarctic krill described in step S2 is 1 - 3 times, and each time does not exceed 10 s.

[0025] In one embodiment of the present invention, the terahertz wave-treated water used for rinsing is obtained by subjecting water to terahertz wave treatment for not less than 3 h. The frequency of the terahertz waves is 0.3 THz, and the power is 80 - 100 mW.

[0026] In one embodiment of the present invention, the L-arginine solution described in step S3 is dissolved in terahertz wave-treated water. The concentration of L-arginine is 1 wt% - 2 wt%, and the ratio of krill to L-arginine is 1:2 - 1:5 (m / v, g / mL).

[0027] In one embodiment of the present invention, the preparation method of the fresh-keeping film in step S3 is as follows: Mix 1 wt% - 2 wt% sodium alginate film solution and 1 wt% - 2 wt% chitosan film solution in a mass ratio of 1:1, add 0.2 wt% - 0.5 wt% tea polyphenols, homogenize for 1 - 3 min, and defoam by ultrasonic treatment for 3 - 8 min to obtain a composite film solution. Place the film solution in a drying oven at 30 - 35°C for 36 - 48 h, and then uncover the film for standby.

[0028] In one embodiment of the present invention, the seasonings described in step S4 include but are not limited to salt, sugar, pepper, olive oil, etc. At the same time, the salt content is controlled at 0.2 wt% - 0.5 wt%, and the sugar content is controlled at 0.2 wt% - 0.5 wt%.

[0029] In one embodiment of the present invention, the mixed vegetables in step S4 include but are not limited to agaric, carrots, wakame, green peppers, etc.

[0030] In one embodiment of the present invention, the packaging is modified atmosphere packaging, and the conditions for modified atmosphere packaging are: aseptic packaging is carried out in a modified atmosphere environment of 60%-80% nitrogen and 20%-40% carbon dioxide.

[0031] In one embodiment of the present invention, the refrigeration temperature is 0-4°C.

[0032] Based on the above method, the present invention provides a refrigerated prefabricated Antarctic krill meat dish.

[0033] In one embodiment of the present invention, the refrigerated prefabricated Antarctic krill meat dishes include but are not limited to Antarctic krill salad, Antarctic krill sashimi, etc.

[0034] The beneficial effects of the present invention are as follows:

[0035] (1) The present invention provides a terahertz wave-assisted high-voltage electrostatic field combined with low-temperature and high-humidity technology for fresh-keeping and thawing treatment of frozen Antarctic krill meat bricks. While significantly reducing the thawing time, it effectively reduces the thawing loss of Antarctic krill by about 16.25%, and the content of volatile basic nitrogen is significantly reduced by 4.86 mg / 100 g. The high-voltage electrostatic field can accelerate the breakage of hydrogen bonds and generate ozone, achieving the effects of accelerating thawing and preservation. Terahertz waves can enhance the dissolution ability of water between tissues, thereby accelerating fresh-keeping and thawing.

[0036] (2) The present invention uses terahertz waves to treat Antarctic krill impregnated with an L-arginine solution dissolved in water, increasing the water-holding capacity of Antarctic krill by 7.62%. The impregnation makes the texture of the treated meat more delicate. Using a film to wrap the impregnated Antarctic krill forms a water-locking fresh-keeping film on the surface of the krill, which can not only reduce the water loss of Antarctic krill during refrigeration, but also reduce the generation of reactive oxygen species, block oxygen, and improve the freshness of Antarctic krill. By this method, the initial water content of Antarctic krill is increased, and the water retention of Antarctic krill is improved by blocking the water channels.

[0037] (3) By improving the formula, reducing the content of salt and sugar, and adding L-arginine to replace sodium salt, the present invention can reduce the osmotic pressure of Antarctic krill, help maintain the water balance in Antarctic krill, reduce dehydration and texture changes during storage, and also help maintain the freshness and nutritional value of Antarctic krill, and achieve the effect of reducing salt without reducing saltiness.

[0038] (4) The present invention first reduces the initial bacterial count by thawing with terahertz wave-assisted high-voltage electrostatic field, and removes the juice after thawing of krill by rinsing, further reducing the number of microorganisms. Oxygen is blocked by a composite film, and combined with modified atmosphere packaging to reduce the oxygen content in the package and slow down the growth rate of microorganisms, thereby significantly extending the shelf life of Antarctic krill products. By this method, the initial bacterial count of Antarctic krill is reduced, and through the method of coating combined with packaging, oxygen is isolated, effectively maintaining the freshness of Antarctic krill and extending the shelf life. Detailed implementation mode

[0039] The following further elaborates on the specific implementation mode of the present invention in combination with examples. Many specific details are set forth in the following description in order to fully understand the present invention, but the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar promotions without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific examples disclosed below.

[0040] Frozen Antarctic krill meat bricks: Dalian Liaoyu Ocean Food Co., Ltd.; L-Arg: Henan Wanbang Chemical Technology Co., Ltd.; Tea polyphenols: Shandong Qilu Biotechnology Sample Store; Sodium alginate: Qingdao Mingyue Seaweed Group Co., Ltd.; Water-soluble chitosan: Dalian Bono Biochemical Reagent Factory; Table salt: Dalian Xinchun Multi-variety Salt Co., Ltd.; Sugar: Angel Yeast (Chifeng) Co., Ltd.; Black pepper powder: Lotus Health Industry Group Food Co., Ltd.; Olive oil; Hebei Chunyoufang Food Co., Ltd.

[0041] Example 1

[0042] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take the frozen Antarctic krill meat bricks and place them in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh; After thawing in the high-voltage electrostatic field for 2 h, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4 °C;

[0043] S2. Rinsing with terahertz wave-treated water: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s. While removing the autolytic enzyme, perform bacteria reduction treatment; The terahertz wave treatment frequency is 0.3 THz and the power is 100 mW;

[0044] S3. Immersing combined with fresh-keeping coating to retain water: Immerse the Antarctic krill meat prepared in step S2 into a solution of L-arginine dissolved in terahertz wave treated water, wherein the concentration of L-arginine is 1wt%, and the ratio of krill to L-arginine solution is 1:4 (m / v, g / mL); Wrap the treated krill meat with a prepared fresh-keeping film containing 0.2wt% tea polyphenols; wherein the preparation process of the fresh-keeping film is as follows: mix m(1wt% sodium alginate film liquid):m(1wt% chitosan film liquid)=1:1, add 0.2wt% tea polyphenols, homogenize for 1min, and defoam by ultrasonic for 6min to obtain a composite film liquid, place the film liquid in a drying oven at 30°C for 48h, and then remove the film for use;

[0045] S4. Dish preparation: The krill meat in step S3 is mixed with seasonings (0.4wt% salt, 0.5wt% sugar, 0.01wt% black pepper and 0.85% olive oil) and mixed vegetables (wood ear, carrot, kelp and green pepper) to prepare a refrigerated pre-made Antarctic krill meat dish;

[0046] S5. Packaging: The dish prepared in step S4 is packaged in a controlled atmosphere, placed in a controlled atmosphere of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly placed in a refrigerator at 0-4°C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0047] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0048] Example 2

[0049] S1. Terahertz wave assisted high-voltage electrostatic field preservation and thawing: take frozen Antarctic krill meat bricks and put them into a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 6kV / m, the ambient temperature is 4°C, and the humidity is 70% rh; after thawing in the high-voltage electrostatic field for 1.5 hours, start terahertz wave assisted high-voltage electrostatic field preservation and thawing. The terahertz wave frequency is 0.1THz and the power is 80mW. When the center temperature of the Antarctic krill meat reaches 0-4°C, the thawing is completed;

[0050] S2. Rinse with terahertz wave treated water: The Antarctic krill meat in S1 was quickly rinsed with terahertz wave treated water twice, each time for no more than 6 seconds, to remove the autolytic enzyme and reduce bacteria at the same time; the terahertz wave treatment frequency was 0.3THz and the power was 100mW;

[0051] S3. Impregnation combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into the L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1.5 wt%, and the ratio of krill to the L-arginine solution is 1:3 (m / v, g / mL); Wrap the treated krill meat with the prepared fresh-keeping film containing 0.4 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution):m (1 wt% chitosan film solution) = 1:1, add 0.4 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic wave for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30 °C for 48 h, then uncover the film and set aside.

[0052] S4. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.2 wt% salt, 0.4 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients: Auricularia auricula, carrots, Undaria pinnatifida, and green peppers to prepare a refrigerated prefabricated Antarctic krill meat dish.

[0053] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 70% nitrogen and 30% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0-4 °C. Obtain a refrigerated prefabricated Antarctic krill meat dish.

[0054] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0055] Example 3

[0056] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick and put it into a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 6.5 kV / m, the ambient temperature is 4 °C, and the humidity is 90% rh; After thawing in the high-voltage electrostatic field for 2 h, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.3 THz, and the power is 100 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0-4 °C.

[0057] S2. Rinsing with terahertz wave-treated water: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 2 times, each time not exceeding 6 s, to remove the action of autolytic enzymes and perform bacteriostatic treatment while rinsing; The terahertz wave treatment frequency is 0.3 THz, and the power is 100 mW.

[0058] S3. Immersing and preserving the water by coating: Immerse the Antarctic krill meat prepared in step S2 into a solution of L-arginine dissolved in water treated with terahertz waves, wherein the concentration of L-arginine is 1.5wt%, and the ratio of krill to L-arginine solution is 1:4 (m / v, g / mL); Wrap the treated krill meat with a prepared preservative film containing 0.5wt% tea polyphenols; wherein the preparation process of the preservative film is as follows: Mix m(1wt% sodium alginate film liquid) and m(1wt% chitosan film liquid) in a ratio of 1:1, add 0.5wt% tea polyphenols, homogenize for 1min, and defoam by ultrasonication for 6min to obtain a composite film liquid, and place the film liquid in a drying oven at 30°C for 48h before peeling off the film for use;

[0059] S4. Dish preparation: The krill meat in step S3 is mixed with seasonings (0.2wt% salt, 0.2wt% sugar, 0.01wt% black pepper and 0.85% olive oil) and mixed vegetables (wood ear, carrot, kelp and green pepper) to prepare a refrigerated pre-made Antarctic krill meat dish;

[0060] S5. Packaging: The dish prepared in step S4 is packaged in a controlled atmosphere, placed in a controlled atmosphere of 75% nitrogen and 25% carbon dioxide for aseptic packaging, and quickly placed in a refrigerator at 0-4°C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0061] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0062] Example 4

[0063] S1. Terahertz wave assisted high-voltage electrostatic field preservation and thawing: take frozen Antarctic krill meat bricks and put them into a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 7kV / m, the ambient temperature is 2°C, and the humidity is 80% rh; after thawing in the high-voltage electrostatic field for 1 hour, start terahertz wave assisted high-voltage electrostatic field preservation and thawing. The terahertz wave frequency is 0.2THz and the power is 90mW. When the center temperature of the Antarctic krill meat reaches 0-4°C, the thawing is completed;

[0064] S2. Rinse with terahertz wave treated water: Rinse the Antarctic krill meat in S1 twice with terahertz wave treated water, each time for no more than 8 seconds, to remove the autolytic enzyme and reduce bacteria at the same time; the terahertz wave treatment frequency is 0.3THz, and the power is 100mW;

[0065] S3. Impregnation combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into the L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 2 wt%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL). Wrap the treated krill meat with the prepared fresh-keeping film containing 0.5 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution): m (1 wt% chitosan film solution) = 1:1, add 0.5 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic wave for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30 °C for 48 h, then uncover the film for standby.

[0066] S4. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.3 wt% salt, 0.3 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish.

[0067] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 65% nitrogen and 35% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0 - 4 °C. Obtain a refrigerated prefabricated Antarctic krill meat dish.

[0068] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0069] Example 5

[0070] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick and place it in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 7.5 kV / m, the environmental temperature is 0 °C, and the humidity is 90% rh. After thawing in the high-voltage electrostatic field for 2 h, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.1 THz, and the power is 80 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4 °C.

[0071] S2. Rinsing with terahertz wave-treated water: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water once, not exceeding 10 s each time. While removing the action of autolytic enzymes, perform a bacteriostatic treatment. The terahertz wave treatment frequency is 0.3 THz, and the power is 100 mW.

[0072] S3. Immersing and preserving the water by coating: Immerse the Antarctic krill meat prepared in step S2 into a solution of L-arginine dissolved in terahertz wave treated water, wherein the concentration of L-arginine is 1.5wt%, and the ratio of krill to L-arginine solution is 1:2 (m / v, g / mL); Wrap the treated krill meat with a prepared preservative film containing 0.3wt% tea polyphenols; wherein the preparation process of the preservative film is as follows: after mixing m(1wt% sodium alginate film liquid) and m(1wt% chitosan film liquid)=1:1, add 0.3wt% tea polyphenols, homogenize for 1min, and defoam by ultrasonic for 6min to obtain a composite film liquid, and place the film liquid in a drying oven at 30°C for 48h before peeling off the film for use;

[0073] S4. Dish preparation: The krill meat in step S3 is mixed with seasonings (0.2wt% salt, 0.4wt% sugar, 0.01wt% black pepper and 0.85% olive oil) and mixed vegetables (wood ear, carrot, kelp and green pepper) to prepare a refrigerated pre-made Antarctic krill meat dish;

[0074] S5. Packaging: The dish prepared in step S4 is packaged in a controlled atmosphere, placed in a controlled atmosphere of 70% nitrogen and 30% carbon dioxide for aseptic packaging, and quickly placed in a refrigerator at 0-4°C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0075] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0076] Example 6

[0077] S1. Terahertz wave assisted high-voltage electrostatic field preservation and thawing: take frozen Antarctic krill meat bricks and put them into a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 8kV / m, the ambient temperature is 0°C, and the humidity is 90% rh; after thawing in the high-voltage electrostatic field for 1.5 hours, start terahertz wave assisted high-voltage electrostatic field preservation and thawing. The terahertz wave frequency is 0.1THz and the power is 50mW. When the center temperature of the Antarctic krill meat reaches 0-4°C, the thawing is completed;

[0078] S2. Rinse with terahertz wave treated water: Rinse the Antarctic krill meat in S1 twice with terahertz wave treated water, each time for no more than 8 seconds, to remove the autolytic enzyme and reduce bacteria at the same time; the terahertz wave treatment frequency is 0.3THz, and the power is 100mW;

[0079] S3. Immersing and preserving the water by coating: Immerse the Antarctic krill meat prepared in step S2 into a solution of L-arginine dissolved in terahertz wave treated water, wherein the concentration of L-arginine is 1.5wt%, and the ratio of krill to L-arginine solution is 1:3 (m / v, g / mL); Wrap the treated krill meat with a prepared preservative film containing 0.2wt% tea polyphenols; wherein the preparation process of the preservative film is as follows: Mix m(1wt% sodium alginate film liquid):m(1wt% chitosan film liquid)=1:1, add 0.2wt% tea polyphenols, homogenize for 1min, and defoam by ultrasonic for 6min to obtain a composite film liquid, and place the film liquid in a drying oven at 30°C for 48h before peeling off the film for use;

[0080] S4. Dish preparation: The krill meat in step S3 is mixed with seasonings (0.2wt% salt, 0.4wt% sugar, 0.01wt% black pepper and 0.85% olive oil) and mixed vegetables (wood ear, carrot, kelp and green pepper) to prepare a refrigerated pre-made Antarctic krill meat dish;

[0081] S5. Packaging: The dish prepared in step S4 is packaged in a controlled atmosphere, placed in a controlled atmosphere of 60% nitrogen and 40% carbon dioxide for aseptic packaging, and quickly placed in a refrigerator at 0-4°C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0082] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0083] Comparative Example 1

[0084] Referring to Example 1, the temperature and humidity control in S1 is omitted, and the rest remain unchanged.

[0085] S1. Terahertz wave assisted high-voltage electrostatic field preservation and thawing: Take frozen Antarctic krill meat bricks and put them into a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5kV / m. After thawing in the high-voltage electrostatic field for 2 hours, start terahertz wave assisted high-voltage electrostatic field preservation and thawing. The terahertz wave frequency is 0.2THz and the power is 90mW. When the center temperature of the Antarctic krill meat reaches 0-4°C, the thawing is completed.

[0086] S2. Rinse with terahertz wave treated water: Rinse the Antarctic krill meat from S1 three times with terahertz wave treated water, each time for no more than 10 seconds, to remove the autolytic enzyme and reduce bacteria;

[0087] S3. Immersing combined with fresh-keeping coating to retain water: Immerse the Antarctic krill meat prepared in step S2 into a solution of L-arginine dissolved in terahertz wave treated water, wherein the concentration of L-arginine is 1wt%, and the ratio of krill to L-arginine solution is 1:4 (m / v, g / mL); Wrap the treated krill meat with a prepared fresh-keeping film containing 0.2wt% tea polyphenols; wherein the preparation process of the fresh-keeping film is as follows: mix m(1wt% sodium alginate film liquid):m(1wt% chitosan film liquid)=1:1, add 0.2wt% tea polyphenols, homogenize for 1min, and defoam by ultrasonic for 6min to obtain a composite film liquid, place the film liquid in a drying oven at 30°C for 48h, and then remove the film for use;

[0088] S4. Dish preparation: The krill meat in step S3 is mixed with seasonings (0.4wt% salt, 0.5wt% sugar, 0.01wt% black pepper and 0.85% olive oil) and mixed vegetables (wood ear, carrot, kelp and green pepper) to prepare a refrigerated pre-made Antarctic krill meat dish;

[0089] S5. Packaging: The dish prepared in step S4 is packaged in a controlled atmosphere, placed in a controlled atmosphere of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly placed in a refrigerator at 0-4°C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0090] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0091] Comparative Example 2

[0092] Referring to Example 1, the high voltage electrostatic field in S1 is omitted, and the rest remain unchanged:

[0093] S1. Terahertz wave preservation and thawing: Take frozen Antarctic krill meat bricks, set the ambient temperature to 4°C, the humidity to 80% rh, the terahertz wave frequency to 0.2THz, the power to 90mW, and thaw until the center temperature of the Antarctic krill meat reaches 0-4°C;

[0094] S2. Rinse with terahertz wave treated water: Rinse the Antarctic krill meat in S1 three times with terahertz wave treated water, each time for no more than 10 seconds;

[0095] S3. Impregnation combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into an L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1 wt%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL); wrap the treated krill meat with the prepared fresh-keeping film containing 0.2 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution):m (1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic treatment for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30 °C for 48 h, then uncover the film for standby;

[0096] S4. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0097] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S5, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 4 °C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0098] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0099] Comparative Example 3

[0100] Refer to Example 1, omit the terahertz wave in S1, and keep the others unchanged:

[0101] S1. High-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick and place it in a high-voltage electrostatic field environment for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh. When the central temperature of the Antarctic krill meat reaches 0 - 4 °C, the thawing is completed;

[0102] S2. Rinsing with terahertz wave-treated water: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, not exceeding 10 s, to remove autolytic enzymes and perform bacteriostatic treatment while doing so;

[0103] S3. Immersing combined with fresh-keeping coating to retain water: Immerse the Antarctic krill meat prepared in step S2 into a solution of L-arginine dissolved in terahertz wave treated water, wherein the concentration of L-arginine is 1wt%, and the ratio of krill to L-arginine solution is 1:4 (m / v, g / mL); Wrap the treated krill meat with a prepared fresh-keeping film containing 0.2wt% tea polyphenols; wherein the preparation process of the fresh-keeping film is as follows: mix m(1wt% sodium alginate film liquid):m(1wt% chitosan film liquid)=1:1, add 0.2wt% tea polyphenols, homogenize for 1min, and defoam by ultrasonic for 6min to obtain a composite film liquid, place the film liquid in a drying oven at 30°C for 48h, and then remove the film for use;

[0104] S4. Dish preparation: The krill meat in step S3 is mixed with seasonings (0.4wt% salt, 0.5wt% sugar, 0.01wt% black pepper and 0.85% olive oil) and mixed vegetables (wood ear, carrot, kelp and green pepper) to prepare a refrigerated pre-made Antarctic krill meat dish;

[0105] S5. Packaging: The dish prepared in step S4 is packaged in a controlled atmosphere, placed in a controlled atmosphere of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly placed in a refrigerator at 0-4°C to obtain a refrigerated prefabricated Antarctic krill meat dish;

[0106] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0107] Comparative Example 4

[0108] Referring to Example 1, the high voltage electrostatic field and the terahertz wave in S1 are omitted, and the rest remain unchanged:

[0109] S1. Low temperature thawing: Take the frozen Antarctic krill meat brick and put it into a low temperature environment for thawing. The ambient temperature is 4°C and the humidity is 80% rh. When the center temperature of the Antarctic krill meat reaches 0-4°C, the thawing is completed;

[0110] S2. Rinse with terahertz wave treated water: Rinse the Antarctic krill meat in S1 three times with terahertz wave treated water, each time for no more than 10 seconds;

[0111] S3. Impregnation combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into the L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1 wt%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL); wrap the treated krill meat with the prepared fresh-keeping film containing 0.2 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution):m (1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic wave for 6 min to obtain a composite film solution. Place the film solution in an oven at 30 °C for 48 h, then uncover the film and set it aside for use.

[0112] S4. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish.

[0113] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 4 °C to obtain a refrigerated prefabricated Antarctic krill meat dish.

[0114] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0115] Comparative Example 5

[0116] Refer to Example 1, omit the rinsing process in S2, and keep the others unchanged.

[0117] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat block and place it in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh; after thawing in the high-voltage electrostatic field for 1.5 h, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz, and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4 °C.

[0118] S2. Water retention by combined immersion and fresh-keeping film coating: Immerse the Antarctic krill meat prepared in step S2 into an L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1 wt%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL). Wrap the treated krill meat with a fresh-keeping film containing 0.2 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution):m (1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic treatment for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30 °C for 48 h, and then uncover the film for standby.

[0119] S3. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish.

[0120] S4. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0 - 4 °C. Obtain a refrigerated prefabricated Antarctic krill meat dish.

[0121] S5. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0122] Comparative Example 6

[0123] Refer to Example 1, omit the soaking process in the L-arginine solution in S3, and keep the others unchanged.

[0124] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick and place it in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh. After thawing in the high-voltage electrostatic field for 2 h, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz, and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4 °C.

[0125] S2. Rinsing with terahertz wave-treated water: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s, to remove autolytic enzymes and perform bacteriostatic treatment at the same time.

[0126] S3. Water retention by fresh-keeping coating film: Wrap the Antarctic krill meat after the treatment in step S2 with the prepared fresh-keeping film containing 0.2 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution): m (1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic treatment for 6 min to obtain a composite film solution. Place the film solution in an oven at 30 °C for 48 h, then uncover the film and set it aside for use.

[0127] S4. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish.

[0128] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0 - 4 °C. Obtain a refrigerated prefabricated Antarctic krill meat dish.

[0129] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0130] Comparative example 7

[0131] Refer to Example 1, omit the terahertz wave treatment of the L-arginine solution in S3, and keep the others unchanged.

[0132] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick and place it in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh. After thawing in the high-voltage electrostatic field for 2 h, start the terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz, and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4 °C.

[0133] S2. Terahertz wave-treated water rinsing: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s, to remove autolytic enzymes and carry out bacterium reduction treatment while doing so.

[0134] S3. Impregnation combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into a 1 wt% L-arginine solution (dissolve L-arginine in water without terahertz wave treatment), and the ratio of krill to L-arginine is 1:4 (m / v, g / mL); Wrap the treated krill meat with the prepared fresh-keeping film containing 0.2 wt% tea polyphenols; The preparation process of the fresh-keeping film is as follows: Mix m(1 wt% sodium alginate film solution):m(1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic wave for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30 °C for 48 h, then uncover the film for standby;

[0135] S4. Dish preparation: Mix the krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0136] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0-4 °C. Obtain a refrigerated prefabricated Antarctic krill meat dish;

[0137] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0138] Comparative Example 8

[0139] Referring to Example 1, the salt and sugar contents in S4 are increased, and others remain unchanged.

[0140] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick and place it in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh; After 1.5 h of high-voltage electrostatic field thawing, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz, and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0-4 °C;

[0141] S2. Terahertz wave-treated water rinsing: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s, to remove autolytic enzymes and perform bacteriostatic treatment while;

[0142] S3. Impregnation combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into the L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL); Wrap the treated krill meat with the prepared fresh-keeping film containing 0.2 wt% tea polyphenols. The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution):m (1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic treatment for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30 °C for 48 h, then uncover the film for standby;

[0143] S4. Dish preparation: Mix the krill meat in step S3 with seasonings (0.7 wt% salt, 0.8 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and (for salad: agaric, carrot, wakame, and green pepper) evenly to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0144] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0-4 °C. Obtain a refrigerated prefabricated Antarctic krill meat dish;

[0145] S6. All the above steps are completed at 4 °C, and the indoor cleanliness reaches 10,000 class.

[0146] Comparative Example 9

[0147] Refer to Example 1, omit the process of wrapping with the fresh-keeping film in S3, and keep the others unchanged.

[0148] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick, put it into a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4 °C, and the humidity is 80% rh; After thawing in the high-voltage electrostatic field for 1.5 h, start to activate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz, and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0-4 °C;

[0149] S2. Rinsing with terahertz wave-treated water: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s, to remove autolytic enzymes and carry out bacteriostatic treatment at the same time;

[0150] S3. Impregnation for water retention: Immerse the Antarctic krill meat prepared in step S2 into the L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL);

[0151] S4. Dish preparation: Mix the marinated Antarctic krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and mixed vegetables (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0152] S5. Packaging: Carry out modified atmosphere packaging on the dish prepared in step S4, place it in a modified atmosphere environment of 80% nitrogen and 20% carbon dioxide for aseptic packaging, and quickly put it into refrigeration at 0 - 4°C. Obtain a refrigerated prefabricated Antarctic krill meat dish;

[0153] S6. All the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0154] Comparative Example 10

[0155] Refer to Example 1, omit the modified atmosphere packaging process in S5, and keep the others unchanged.

[0156] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take a frozen Antarctic krill meat brick, put it into a high-voltage electrostatic field for thawing, the electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4°C, and the humidity is 80% rh; After 2 hours of thawing in the high-voltage electrostatic field, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing, the terahertz wave frequency is 0.2 THz, and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4°C;

[0157] S2. Terahertz wave-treated water rinsing: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s, to remove autolytic enzymes and carry out bacteriostatic treatment at the same time;

[0158] S3. Immersion combined with fresh-keeping film coating for water retention: Immerse the Antarctic krill meat prepared in step S2 into an L-arginine solution dissolved in terahertz wave-treated water, the concentration of L-arginine is 1 wt%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL); Wrap the treated krill meat with a prepared fresh-keeping film containing 0.2 wt% tea polyphenols; The preparation process of the fresh-keeping film is as follows: Mix m (1 wt% sodium alginate film solution):m (1 wt% chitosan film solution) = 1:1, add 0.2 wt% tea polyphenols, homogenize for 1 min, and defoam by ultrasonic wave for 6 min to obtain a composite film solution. Place the film solution in a drying oven at 30°C for 48 h, then uncover the film and set aside;

[0159] S4. Dish preparation: Mix the marinated Antarctic krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and mixed vegetables (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0160] S5. Packaging: Vacuum package the dish prepared in step S4 and quickly place it in refrigeration at 0 - 4°C. Obtain the refrigerated prefabricated Antarctic krill meat dish;

[0161] S6. All of the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0162] Comparative Example 11

[0163] Refer to Example 1, omit the film wrapping process in S3 and the modified atmosphere packaging process in S5, and keep the others unchanged.

[0164] S1. Terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing: Take the frozen Antarctic krill meat brick and place it in a high-voltage electrostatic field for thawing. The electric field strength of the electrostatic field is 5 kV / m, the ambient temperature is 4°C, and the humidity is 80% rh; After 1.5 h of high-voltage electrostatic field thawing, start to initiate terahertz wave-assisted high-voltage electrostatic field fresh-keeping thawing. The terahertz wave frequency is 0.2 THz and the power is 90 mW. Thawing is completed until the central temperature of the Antarctic krill meat reaches 0 - 4°C;

[0165] S2. Terahertz wave-treated water rinsing: Quickly rinse the Antarctic krill meat in S1 with terahertz wave-treated water 3 times, each time not exceeding 10 s, to remove autolytic enzymes and perform bacteriostatic treatment at the same time;

[0166] S3. Immersion water retention: Immerse the Antarctic krill meat prepared in step S2 into the L-arginine solution dissolved in terahertz wave-treated water. The concentration of L-arginine is 1%, and the ratio of krill to the L-arginine solution is 1:4 (m / v, g / mL);

[0167] S4. Dish preparation: Mix the immersed Antarctic krill meat in step S3 evenly with seasonings (0.4 wt% salt, 0.5 wt% sugar, 0.01 wt% black pepper, and 0.85% olive oil) and salad ingredients (agaric, carrot, wakame, and green pepper) to prepare a refrigerated prefabricated Antarctic krill meat dish;

[0168] S5. Packaging: Vacuum package the dish prepared in step S4 and quickly place it in refrigeration at 0 - 4°C. Obtain the refrigerated prefabricated Antarctic krill meat dish;

[0169] S6. All of the above steps are completed at 4°C, and the indoor cleanliness reaches Class 10,000.

[0170] Comparative Example 12

[0171] Refer to Example 1, use low-temperature thawing in S1, omit the rinsing process in S2, the immersion combined with fresh-keeping coating and water retention process in S3, and the modified atmosphere packaging process in S5, and keep the others unchanged.

[0172] S1. Low-temperature thawing: Take the frozen Antarctic krill meat bricks and place them in a low-temperature environment for thawing until the central temperature of the Antarctic krill meat reaches 0 - 4 °C, then the thawing is completed;

[0173] S2. Dish preparation: After draining the krill meat in step S1, mix it evenly with seasonings and salad ingredients according to the recipe to prepare a refrigerated prefabricated Antarctic krill dish;

[0174] S3. Packaging: Vacuum-pack the dish prepared in step S2 and quickly place it in a 4 °C refrigerator to obtain a refrigerated prefabricated Antarctic krill dish;

[0175] S4. All the above steps are completed at 4 °C, and the indoor cleanliness reaches Class 10,000.

[0176] Measure the thawing loss and thawing time of the thawed Antarctic krill meat obtained in Examples 1 - 6 and Comparative Examples 1 - 12, and measure the water holding capacity and freshness retention of the refrigerated prefabricated Antarctic krill dishes obtained in each example and comparative example. The measurement results are shown in Table 1:

[0177] (1) Measurement of thawing loss rate

[0178] Accurately weigh the mass of the Antarctic krill meat before thawing, denoted as m 1 (g). After different thawing treatments, blot the water on the surface of the sample with filter paper, and at this time, the sample mass is denoted as m 2 (g). The thawing juice loss rate of the sample is calculated according to Formula 1:

[0179] Thawing loss rate (%) = (m 1 - m 2 ) / m 1 ×100%.

[0180] (2) Measurement of thawing time

[0181] Insert the probe of the temperature recorder into the center of the frozen Antarctic krill meat brick sample and record the change of the sample center temperature in real time during thawing. The measurement end point is when the sample center temperature reaches 4 °C.

[0182] (3) Measurement of water holding capacity

[0183] After refrigerating the Antarctic krill meat dish for 3 days, accurately weigh the mass of the Antarctic krill meat before centrifugation, denoted as A 0 . Centrifuge the krill meat at 3000 × g and 25 °C for 15 min, and the mass of the obtained krill meat is denoted as A 1 . The water holding capacity is calculated according to the formula:

[0184] Water holding capacity (%) = A 1 / A 0 ×100%.

[0185] (4) Determination of Volatile Basic Nitrogen

[0186] After refrigerating Antarctic krill meat dishes for 3 days, the determination was carried out with reference to the microdiffusion method in GB 5009.228-2016 "National Food Safety Standard - Determination of Volatile Basic Nitrogen in Foods".

[0187] Table 1 Thawing loss rate, thawing time, water holding capacity and freshness of Antarctic krill

[0188]

[0189] As can be seen from Table 1, the best water holding capacity of the refrigerated prefabricated Antarctic krill dishes in Example 3 is 53.38%. Moisture content is a key factor affecting the quality of meat products and has a significant impact on the color, hardness and taste of the products. The water holding capacity and freshness in the examples are significantly higher than those in the comparative examples, and the freshness of Example 3 (the optimal example) reaches 5.56 mg / 100 g. The TVB-N value is one of the important indicators used to judge the edible quality degree (freshness) of aquatic products. The freshness of the examples is significantly higher than that of the comparative examples, and they have better sensory qualities. The effects achieved by this technology are significantly higher than those of single treatment. It is the mutual support of technical features, and the technical effects after superposition and combination are more prominent. In addition, combining Comparative Example 3 and Example 1 shows that adding terahertz wave-assisted thawing not only shortens the thawing time, but also achieves other unexpected effects: the thawing loss is reduced, the content of volatile basic nitrogen is significantly reduced, and the freshness of the product is better.

[0190] Optimization exploration of the key means in Example 7

[0191] With reference to Example 3, the terahertz wave treatment parameters in the S1 combined thawing were adjusted, and the others remained unchanged, and the corresponding refrigerated prefabricated Antarctic krill dishes were prepared. Their performances were tested by the same method as above, and the results are shown in Table 2.

[0192] Table 2 Thawing loss rate, thawing time, water holding capacity and freshness of Antarctic krill

[0193]

[0194] As can be seen from Tables 1 and 2, when thawing frozen Antarctic krill meat bricks with terahertz waves with a frequency of 0.3 THz and a power of 100 mW assisted by a high-voltage electrostatic field in Example 3, the thawing time can be significantly reduced, the thawing loss can be decreased, and at the same time, the water holding capacity and freshness of the refrigerated prefabricated Antarctic krill dishes can be improved.

[0195] In summary, the patented technology achieves rapid thawing of Antarctic krill while maintaining the unique flavor, freshness and nutritional value of Antarctic krill, providing theoretical support for subsequent processing and production of krill. The present invention discloses a method for improving the water retention of refrigerated prefabricated Antarctic krill dishes, belonging to the technical field of making prefabricated Antarctic krill dishes. By combining the formula and process, the present invention regulates the water loss of Antarctic krill, solves the problem of serious water loss in refrigerated prefabricated Antarctic krill dishes, improves the freshness of Antarctic krill, and the developed refrigerated prefabricated Antarctic krill dishes are rich in nutrition. It broadens the application field of Antarctic krill, expands the utilization depth of Antarctic krill, and increases the added value.

[0196] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered by the scope of the claims of the present invention.

Claims

1. A method for improving the water retention of refrigerated pre-prepared Antarctic krill meat dishes, characterized in that: The steps include: S1. Terahertz wave assisted high-voltage electrostatic field preservation and thawing: Take frozen Antarctic krill meat bricks and put them into a high-voltage electrostatic field to thaw for a period of time; then start the terahertz wave assisted high-voltage electrostatic field preservation and thawing until the center temperature of the Antarctic krill meat reaches 0-4°C, and the thawing is completed; S2. Rinse with terahertz wave treated water: Use terahertz wave treated water to quickly rinse the Antarctic krill meat thawed in S1; S3. Impregnation combined with fresh-keeping coating to retain water: the Antarctic krill meat rinsed in step S2 is immersed in an L-arginine solution, and the treated krill meat is wrapped with a fresh-keeping film; S4. Dish preparation: The Antarctic krill meat wrapped in step S3 is mixed evenly with seasonings and mixed vegetables, and then packaged and refrigerated to prepare a refrigerated pre-prepared Antarctic krill meat dish.

2. The method according to claim 1, characterized in that The high voltage electrostatic field in step S1 has an electric field strength of 5-8 kV / m, an ambient temperature of 0-4° C., a humidity of 60-90% rh, a distance between two plates of the electric field emission device of 50 cm, and a distance between the sample and the plates of 15-25 cm.

3. The method according to claim 1, characterized in that Step S1 uses terahertz waves to assist in thawing Antarctic krill meat, with a terahertz wave frequency of 0.1-0.3 THz and a power of 50-100 mW.

4. The method according to claim 1, characterized in that: In step S2, the terahertz wave treatment of water is to use the terahertz wave to circulate the water for no less than 3 hours, the frequency of the terahertz wave is 0.3 THz, and the power is 80-100 mW.

5. The method according to claim 1, characterized in that In step S3, the L-arginine solution is dissolved in water by treating it with terahertz waves, and the concentration of L-arginine is 1wt%-2wt%.

6. The method according to claim 1, characterized in that The preparation method of the fresh-keeping film in step S3 is: 1wt%-2wt% sodium alginate film liquid and 1wt%-2wt% chitosan film liquid are mixed in a mass ratio of 1:1, 0.2wt%-0.5wt% tea polyphenols are added, homogenized for 1-3min, and defoamed by ultrasonic for 3-8min to obtain a composite film liquid, and the film liquid is placed in a drying oven at 30-35°C for 36-48h before being peeled off for use.

7. The method according to claim 1, characterized in that In step S4, the packaging is modified atmosphere packaging, and the modified atmosphere packaging conditions are: aseptic packaging is performed in a modified atmosphere environment of 60%-80% nitrogen and 20%-40% carbon dioxide.

8. The method according to any one of claims 1 to 7, characterized in that: In step S4, the refrigeration temperature is 0-4°C.

9. A refrigerated pre-made Antarctic krill meat dish prepared by the method according to any one of claims 1 to 8.

10. The refrigerated pre-made Antarctic krill meat dish according to claim 9, characterized in that: The refrigerated pre-prepared Antarctic krill meat dishes include but are not limited to Antarctic krill salad and Antarctic krill sashimi.

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