Method for freezing and storing shrimp raw materials after tumbling processing

Abstract

The invention discloses a method for freezing and storing shrimp raw materials after tumbling processing, and belongs to the technical field of aquatic product processing. The method comprises the following steps: S1, raw material treatment: intensively removing heads, shells and intestine lines from live shrimps caught at present nearby, washing the live shrimps with ice water for many times to obtain clean shrimp meat, and conveying the shrimp meat to each processing plant in a cold chain manner; s2, tumbling and pickling: weighing a quality improver to prepare a tumbling and pickling liquid, and putting the shrimp meat and the tumbling and pickling liquid into a vacuum tumbling pot for vacuum tumbling; s3, performing low-temperature static pickling: taking out the rolled and kneaded shrimp meat, and performing pickling in a low-temperature warehouse; s4, packaging: sub-packaging the pickled shrimp meat bags; and S5, freezing and storing: firstly quickly freezing the subpackaged shrimp meat, and then freezing and storing for a long time. The method is simple in process, high in operability and low in equipment requirement, can greatly improve the economic benefits and the product quality of processing factories of shrimp products such as the shrimp paste, the shrimp balls, the shrimp cakes, the shrimp meat rolls and the shrimp intestines, and is more economical and environment-friendly.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of aquatic product processing, in particular to a method for freezing and storing shrimp raw materials after tumbling processing. BACKGROUND

[0002] Shrimp is a kind of aquatic product rich in nutrients and delicious, rich in protein, fat and various vitamins and minerals, and is one of the important sources of human protein intake. However, shrimp faces many challenges during processing and storage. Traditional shrimp raw material storage adopts the way of headless and shelled shrimp freezing or frozen shrimp meat, which has problems such as high water loss after thawing, easy oxidation and discoloration during storage, serious dry consumption and deterioration of taste, which seriously affects the quality of subsequent deep processing products such as shrimp paste, shrimp balls and shrimp rolls.

[0003] At present, in order to improve the quality of frozen shrimp raw materials, a large number of researches have been carried out at home and abroad, and the commonly used methods include adding antifreeze, optimizing freezing process, etc. However, these methods still have some shortcomings, such as antifreeze may affect the taste and nutritional ingredients of the product, and the freezing process is complex and requires high equipment.

[0004] In the prior art, the patent application with publication number CN109567067A discloses a quality maintaining conditioning processing method for fish meat, which adopts pulse type breathing tumbling, carrageenan-potassium chloride coating and CO2 ecological ice temperature pretreatment technology to improve the color and toughness of fish meat, but this technology is designed for fish meat and does not consider the characteristics of shrimp such as loose meat and easy loss of astaxanthin, so it is not suitable for shrimp processing. The patent application with publication number US20170245535A1 discloses a meat product quality improvement composition containing carbonate, organic acid salt, sugar alcohol and chitosan oligosaccharide, which has excellent water retention and anti-repeated freezing denaturation effect, but this composition is not suitable for the color protection needs of shrimp.

[0005] Therefore, it is urgent to develop a new type of shrimp raw material freezing and storage method, which can effectively reduce the water loss after thawing, reduce the loss of nutrients and astaxanthin, maintain the taste and texture of the product, and has the advantages of simple operation, low equipment requirement, economy and environmental protection. This new type of shrimp raw material storage method after tumbling processing and freezing can not only maintain the quality and nutritional ingredients of fresh shrimp, but also realize efficient processing and storage, meet the needs of consumers for high-quality aquatic products, and also take into account the overall utilization of shrimp raw materials, especially in the raw material processing stage, the "three removals" are concentrated, which not only saves labor cost, but also facilitates the use of shrimp heads, shells and other waste, which is more economical and environmental protection. SUMMARY

[0006] The main purpose of the present application is to provide a method for freezing and storing shrimp raw materials after tumbling processing, which adopts a low-phosphorus, color-protecting and anti-freezing three-in-one quality improver to treat fresh shrimp meat after tumbling, effectively reduces the thawing water loss rate during frozen storage, reduces the loss of nutrients and astaxanthin, and the color and taste of the subsequent thawing and deep processing products such as shrimp paste, shrimp balls and shrimp rolls are close to the quality of fresh shrimp. In the raw material processing stage, the overall utilization of shrimp raw materials is realized, especially the full utilization of shrimp heads, shells and other waste, which improves the resource utilization efficiency and is more economical and environmentally friendly.

[0007] To solve the above technical problems, the technical scheme adopted by the present application is: a method for freezing and storing shrimp raw materials after tumbling processing, comprising the following steps: S1, raw material processing: freshly caught live shrimp are concentrated nearby, and the heads, shells and intestinal threads are removed, and then the shrimp meat is washed with ice water multiple times to obtain clean shrimp meat, and the shrimp meat is transported to each processing plant in a cold chain; S2, tumbling and pickling: a quality improver is weighed to prepare a tumbling and pickling solution, and the shrimp meat and the tumbling and pickling solution are put into a vacuum tumbling pot for vacuum tumbling; the quality improver is composed of trehalose, mannitol, sodium citrate, sodium tripolyphosphate, sodium bicarbonate and sodium erythorbate (sodium iso-VC); S3, low-temperature static pickling: the tumbled shrimp meat is taken out and pickled in a low-temperature warehouse; S4, packaging: the pickled shrimp meat is packaged; S5, freezing and storing: the packaged shrimp meat is first quick-frozen and then long-term frozen and stored.

[0008] The method for freezing and storing shrimp raw materials after tumbling processing has the advantages of short processing time, accurate water control, no phosphorus-containing wastewater treatment problem, and the quality improver used in tumbling processing has the effects of low phosphorus, color protection and anti-freezing, which can effectively improve the overall quality of the shrimp raw materials during long-term frozen storage, and the operation is simple and the equipment requirement is low, which is worth popularizing and applying. The added sodium bicarbonate is used as an acidity regulator in the food industry, has good permeability, can improve the water retention of shrimp and improve the taste, and greatly reduces the content of phosphate in the product when used with phosphate; trehalose is the most stable natural disaccharide, which contains multiple hydroxyl groups in the molecular structure, increases the water holding capacity of shrimp, and can combine with Ca 2+ , Mg 2+Chelation, forming a tightly bound three-dimensional network structure, effectively prevent the loss of water inside shrimp meat; mannitol is a low-calorie sweetener, with a pleasant flavor and mouthfeel, while its chemical properties are stable, and it does not react with amino acids under high temperature conditions, so it can be used as a tissue modifier, moisturizing agent, and anti-freezing agent in food; sodium citrate is a natural sour seasoning that can enhance the flavor of food and has certain antioxidant properties, which can protect fats, vitamins, and other nutrients in food from oxidative damage; sodium iso-VC can extend the shelf life of food by blocking oxidation reactions, has strong antioxidant capacity, and is widely used in processed foods such as meat products, beverages, and canned foods, with high safety and lower cost than natural vitamin C.

[0009] In the preferred embodiment, after the shrimp pieces in step S1 are transported to the processing plant, they are cut into different sizes by a granulator to meet the differentiated needs of shrimp noodles and shrimp cakes, and the cut shrimp pieces are placed in an environment of 3-5 ℃ for standby.

[0010] In the preferred embodiment, the quality improver in step S2 is composed of trehalose, mannitol, sodium citrate, sodium tripolyphosphate, sodium bicarbonate, and sodium iso-ascorbic acid (iso-VC sodium) in a mass ratio of 2.0-5.0:2.0-5.0:1.0-4.0:0.5-2.0:0-1.5:0-1.0.

[0011] In the further preferred embodiment, the quality improver in step S2 is composed of trehalose, mannitol, sodium citrate, sodium tripolyphosphate, sodium bicarbonate, and sodium iso-ascorbic acid (iso-VC sodium) in a mass ratio of 2.0-5.0:2.0-5.0:1.0-4.0:0.5-2.0:0.1-1.5:0.1-1.0.

[0012] In the preferred embodiment, the mass ratio of the quality improver to water in the tumbling and marinating liquid in step S2 is 2.5-4.5:15-25.

[0013] In the preferred embodiment, the mass ratio of the tumbling and marinating liquid to shrimp pieces in step S2 is 175-295:1000.

[0014] In the preferred embodiment, the vacuum tumbling conditions in step S2 are as follows: tumbling time 0.5-1.5 h, temperature control throughout 3-5 ℃, tumbling speed 6-8 r / min, and vacuum pressure -0.06--0.08 MPa.

[0015] In the preferred embodiment, the low-temperature warehouse in step S3 controls the temperature at 3-5 ℃, and the marinating time is 6-15 h, which can be adjusted according to the water retention of shrimp pieces and the production cycle of the factory.

[0016] Preferably, in the step S4, the marinated shrimp is packed in food self-sealing bags at 2 kg per bag. The food self-sealing bag is used for packing without vacuum packaging. The core is to ensure the storage quality of the shrimp raw materials, and to consider the economic practicability and industrial efficiency. On the one hand, the purchase and maintenance cost of the vacuum packaging equipment and the special consumable cost can be saved, the operation process is simplified, the production cycle is shortened, and the continuous production line is adapted. On the other hand, the vacuum tumbling + tumbling marinating liquid composite process, the shrimp surface has formed a dense protection, combined with low-temperature static marinating and-40 ℃ quick freezing, the sealing performance of the self-sealing bag is sufficient to block air and prevent bacterial growth, without additional protection of vacuum. At the same time, the loose packaging method can avoid the deformation and muscle fiber rupture of the shrimp caused by high pressure, protect the complete form and elastic taste of the raw materials, and the downstream processing plant can directly use and pack on demand, reduce waste, and reduce the temperature difference stress during thawing, further control the water loss rate, and improve the quality of the final product together with the core process.

[0017] In the preferred scheme, the packing in the step S4 is packed by using food self-sealing bags, without vacuum packaging. In the preferred scheme, the temperature of the quick freezing in the step S5 is-40 ℃, the quick freezing time is 5-7 h, and-60 ℃ freezing equipment is not needed in the quick freezing link.

[0018] In the preferred scheme, the freezing temperature in the step S5 is-18 ℃.

[0019] Compared with the prior art, the beneficial effects of the present application are: 1. The present application effectively reduces the thawing water loss rate by concentrating the freshly caught live shrimp nearby, removing the head, shell and gut, obtaining fresh shrimp, and using vacuum tumbling processing and low-temperature freezing storage, reduces the loss of nutrients and astaxanthin, and significantly improves the preservation effect and storage stability of the shrimp raw materials; 2. The present application uses a low-phosphorus, color-protecting and anti-freezing three-in-one quality improver to tumble the fresh shrimp, effectively improves the taste and texture of the shrimp raw materials, and makes the color and taste of the subsequent thawing deep processing products such as shrimp paste, shrimp balls and shrimp rolls close to the quality of fresh shrimp, meeting the needs of consumers for high-quality aquatic products; 3. The present application realizes the overall utilization of shrimp raw materials in the raw material processing stage, especially the full utilization of shrimp heads, shells and other wastes, improves the resource utilization efficiency, and meets the environmental protection requirements; 4. The process of the present application is simple, easy to operate, low in equipment requirements, high in operability, convenient for industrial production, and does not need complex process parameter optimization, thereby reducing the production cost; 5. The present application combines the methods of packing and sealing packaging and low-temperature freezing storage, effectively prevents the entry of bacteria and impurities, and ensures the safety and physical properties of the product. DETAILED DESCRIPTION

[0020] The technical solutions of the present application are further described and illustrated by the following examples. The raw materials used in the examples can be purchased or prepared by conventional methods.

[0021] Example 1 A method for freezing and storing shrimp raw materials after tumbling processing, comprising the following steps: S1, raw material processing: S101, classify and arrange the freshly caught live shrimps, remove the shrimp heads, shells and intestinal threads; S102, wash the fresh shrimp meat with 3℃ ice water for 2 times to obtain clean shrimp meat, and transport to the processing plants in a cold chain; S103, cut into different specifications of shrimp particles with a particle cutter to meet the differentiated needs of shrimp noodles, shrimp cakes and other products, and place the cut shrimp particles in a 3-5℃ environment for standby; S2, tumbling marinating: S201, prepare quality improver according to 6 parts of trehalose, 10 parts of mannitol, 5 parts of sodium citrate and 4 parts of sodium tripolyphosphate; S202, prepare a water-retaining, color-protecting and anti-freezing three-in-one tumbling marinating liquid according to 25 parts of quality improver and 150 parts of drinking water; S203, mix 1000 parts of shrimp meat with 175 parts of marinating liquid in a vacuum tumbling pot for vacuum tumbling, with a tumbling speed of 6 r / min, a vacuum degree of-0.08 MPa and a tumbling time of 1 h, to obtain the tumbled shrimp meat; S3, low-temperature static marinating: marinate the tumbled shrimp meat at 4℃ for 6 h.

[0022] S4, packaging: package the marinated shrimp meat with food self-sealing bags, 2 kg / bag; S5, freezing and storing: freeze the packaged shrimp meat at-40℃ for 6 h, and then transfer it to-18℃ for long-term freezing and storing.

[0023] Example 2 A method for freezing and storing shrimp raw materials after tumbling processing, comprising the following steps: S1, raw material processing: S101, classify and arrange the freshly caught live shrimps, remove the shrimp heads, shells and intestinal threads; S102, wash the fresh shrimp meat with 3℃ ice water for 2 times to obtain clean shrimp meat, and transport to the processing plants in a cold chain; S103, cut into different specifications of shrimp particles with a particle cutter to meet the differentiated needs of shrimp noodles, shrimp cakes and other products, and place the cut shrimp particles in a 3-5℃ environment for standby; S2, tumbling marinating: S201、According to trehalose 12 parts, mannitol 8 parts, sodium citrate 7 parts, sodium tripolyphosphate 4 parts, sodium bicarbonate 3 parts and sodium iso-VC 1 part to prepare quality improver; S202、According to quality improver 35 parts and drinking water 180 parts to prepare water-retaining, color-protecting and anti-freezing three-in-one tumbling marinating liquid; S203、Mix 1000 parts of shrimp meat and 215 parts of marinating liquid in a vacuum tumbling pot for vacuum tumbling, the tumbling speed is 7 r / min, the vacuum degree is-0.07 MPa, and the tumbling time is 1 h to obtain the tumbling shrimp meat; S3, low-temperature static marinating: tumbling shrimp meat is statically marinated at 4 ℃ for 10 h.

[0024] S4, packaging: marinated shrimp meat is packaged in food self-sealing bags, 2 kg / bag; S5, frozen storage: packaged shrimp meat is quickly frozen at-40 ℃ for 6 h, and then transferred to-18 ℃ for long-term frozen storage.

[0025] Example 3 A method for frozen storage of shrimp raw materials after tumbling processing, comprising the following steps: S1, raw material processing: S101, classify and arrange the freshly caught live shrimp, remove the shrimp heads, shells and intestinal threads; S102, wash the fresh shrimp meat with 3 ℃ ice water for 2 times to obtain clean shrimp meat, and transport the cold chain to each processing plant; S103, cut into different specifications of shrimp particles with a particle cutter to meet the differentiated needs of shrimp noodles and shrimp cakes, and the cut shrimp particles are placed in a 3-5 ℃ environment for standby; S2, tumbling marinating: quality improver preparation S201、According to trehalose 13 parts, mannitol 10 parts, sodium citrate 10 parts, sodium tripolyphosphate 5 parts, sodium bicarbonate 4 parts and sodium iso-VC 3 parts to prepare quality improver; S202、According to quality improver 45 parts and drinking water 250 parts to prepare water-retaining, color-protecting and anti-freezing three-in-one tumbling marinating liquid; S203、Mix 1000 parts of shrimp meat and 295 parts of marinating liquid in a vacuum tumbling pot for vacuum tumbling, the tumbling speed is 7 r / min, the vacuum degree is-0.08 MPa, and the tumbling time is 1 h to obtain the tumbling shrimp meat; S3, low-temperature static marinating: tumbling shrimp meat is statically marinated at 4 ℃ for 15 h.

[0026] S4, packaging: marinated shrimp meat is packaged in food self-sealing bags, 2 kg / bag; S5, frozen storage: after the shrimp meat is divided, it is quickly frozen at-40℃ for 6 hours, and then is transferred to-18℃ for long-term frozen storage.

[0027] Comparative Example 1 A method for frozen storage of shrimp raw materials, comprising the following steps: after the live shrimp is covered with ice and killed, the shelled shrimp tails are obtained by removing the head, the shelled shrimp tails are laid in a shrimp brick model, and the ice clothes are wrapped with appropriate amount of water to make shrimp bricks of 2 kg per piece, which are first quickly frozen at-40℃ for 6 hours, then the shrimp bricks are frozen hard and packed in food self-sealing bags, and then are transferred to-18℃ for long-term frozen storage.

[0028] Comparative Example 2 A method for frozen storage of shrimp raw materials, comprising the following steps: after the live shrimp is covered with ice and killed, the fresh shrimp meat is obtained by removing the head, shell and intestinal thread, the fresh shrimp meat is laid in a shrimp brick model, and the ice clothes are wrapped with appropriate amount of water to make shrimp bricks of 2 kg per piece, which are first quickly frozen at-40℃ for 6 hours, then the shrimp bricks are frozen hard and packed in food self-sealing bags, and then are transferred to-18℃ for long-term frozen storage.

[0029] Comparative Example 3 A method for frozen storage of shrimp raw materials, comprising the following steps: after the live shrimp is covered with ice and killed, the shelled shrimp tails are obtained by removing the head, the shelled shrimp tails are laid in a shrimp brick model, and the ice clothes are wrapped with appropriate amount of water to make shrimp bricks of 2 kg per piece, which are first quickly frozen at-60℃ for 6 hours, then the shrimp bricks are frozen hard and vacuum-packed, and then are transferred to-18℃ for long-term frozen storage.

[0030] Comparative Example 4 A method for frozen storage of shrimp raw materials, comprising the following steps: after the live shrimp is covered with ice and killed, the fresh shrimp meat is obtained by removing the head, shell and intestinal thread, the fresh shrimp meat is laid in a shrimp brick model, and the ice clothes are wrapped with appropriate amount of water to make shrimp bricks of 2 kg per piece, which are first quickly frozen at-60℃ for 6 hours, then the shrimp bricks are frozen hard and vacuum-packed, and then are transferred to-18℃ for long-term frozen storage.

[0031] Comparative Example 5 A method for frozen storage of shrimp raw materials after rolling and kneading, comprising the following steps: S1, raw material processing: S101, the live shrimp is classified and arranged, and the shrimp head, shell and intestinal thread are removed; S102, the fresh shrimp meat is washed with 3℃ ice water for 2 times to obtain clean shrimp meat, and the clean shrimp meat is transported to each processing plant in a cold chain; S103, the shrimp particles are cut into different specifications by a particle cutter to meet the differentiated needs of shrimp noodles and shrimp cakes, and the cut shrimp particles are placed in a 3-5℃ environment for standby; S2, rolling and kneading marinating: quality improver preparation S201, a quality improver was prepared according to trehalose 13 parts, mannitol 10 parts, sodium citrate 10 parts, sodium tripolyphosphate 5 parts, sodium bicarbonate 4 parts and sodium iso-VC 3 parts; S202, a water-retaining, color-protecting and anti-freezing three-in-one tumbling pickling liquid was prepared according to the quality improver 45 parts and drinking water 250 parts; S203, shrimp meat 1000 parts and tumbling pickling liquid 295 parts were mixed and placed in a vacuum tumbling pot for vacuum tumbling, the tumbling speed was 7 r / min, the vacuum degree was -0.08 MPa, and the tumbling time was 1 h, to obtain the tumbling shrimp meat; S3, low-temperature static pickling: the tumbling shrimp meat was statically pickled at 4 ℃ for 15 h.

[0032] S4, packaging: the pickled shrimp meat was vacuum packaged, 2 kg / bag; S5, frozen storage: the vacuum packaged shrimp meat was placed in a -60 ℃ environment for quick freezing for 6 h, and then transferred to a -18 ℃ environment for long-term frozen storage.

[0033] Test and analysis Shrimp meat thawing method: the shrimp meat was moved from the -18 ℃ freezer to the 3-5 ℃ refrigerator for dry thawing the night before.

[0034] Thawing water loss rate: the shrimp meat was weighed before thawing, and the mass was recorded as M1; the shrimp meat was weighed after thawing, and the mass was recorded as M2; the thawing water loss rate = (M1-M2) / M1*100%.

[0035] Shrimp meat cooking sensory method: the power of the electromagnetic oven was 2600 W, and the shrimp meat was placed after the water was boiled, and the water boiling time was 80 s.

[0036] The sensory evaluation results of the shrimp meat in the following examples and comparative examples were the sum of appearance, color, taste and flavor scores. A sensory evaluation team consisting of 10 evaluators evaluated the shrimp meat prepared in the examples and comparative examples according to Table 1, and the average value was taken after scoring.

[0037] Table 1 Evaluation system for new storage method of shrimp raw material

[0038] The above 3 groups of examples and 5 groups of comparative examples were compared after being frozen at -18 ℃ for 6 months, the thawing water loss rate was tested, and the cooking sensory evaluation was carried out according to Table 1, and the specific results were shown in Tables 2 and 3.

[0039] Table 2 Example experiment / evaluation results

[0040] Table 3 Comparative example experiment / evaluation results

[0041] From Table 2 and Table 3, it can be seen that, through the analysis of Examples 1-3 and Comparative Examples 1-4, the new storage method of frozen storage of shrimp raw materials after tumbling processing can significantly reduce the thawing water loss rate after freezing, reduce the loss of nutrients and astaxanthin, and the color, taste and flavor of the shrimp meat after 6 months of storage at-18 ℃ are close to the quality of fresh shrimp. Comparative Example 5 uses vacuum packaging for shrimp meat after marinating based on Example 3, and at the same time, the quick-freezing temperature is reduced from-40 ℃ to-60 ℃. There is no significant difference in the quality of shrimp meat after 6 months of freezing between the two, indicating that the new storage method of frozen storage of shrimp raw materials after tumbling processing, the simply packaged shrimp meat after tumbling processing is placed in a food self-sealing bag, quickly frozen at-40 ℃ for 6 hours, and then transferred to a-18 ℃ environment for long-term frozen storage, which can achieve excellent fresh-keeping effect, without the need for vacuum packaging, nor the need for-60 ℃ freezing equipment with higher technical requirements, higher manufacturing costs and higher operating costs. Comparative Example 3 uses vacuum packaging based on Comparative Example 1, and at the same time, the quick-freezing temperature is reduced from-40 ℃ to-60 ℃. The head-on and shell-on shrimp tails of Comparative Example 3 are significantly less damaged in color and taste after 6 months of freezing, indicating that the traditional shrimp meat raw material frozen storage method must be combined with ice coating, vacuum packaging and-60 ℃ quick freezing to improve the storage quality. Not only is the operation complex and the equipment requirement high, but also the quality of the shrimp raw material after long-term freezing is far inferior to the shrimp raw material of the present application after tumbling processing. Although Comparative Examples 3 and 4 can maintain good quality in terms of surface dryness and color damage, they require vacuum packaging and quick freezing at-60 ℃, which requires increased equipment and material costs, and lower temperature quick freezing requires higher energy consumption. Even if the ordinary self-sealing bag is used for packaging in Example, the thawing water loss rate of the shrimp raw material is still controlled within 0.5%, and the sensory quality does not decrease significantly after 6 months of storage. This proves that without vacuum packaging, high-efficiency preservation can be achieved under the support of the core process, and at the same time, the core advantages of the present application, "process simplification and cost optimization", are highlighted. The present application avoids the high requirements of-60 ℃ ultra-low temperature on equipment. On the one hand, the present application can quickly freeze the water to form small ice crystals, reduce the damage to shrimp muscle fibers, and cooperate with vacuum tumbling and tumbling marinating liquid protection to control the thawing water loss rate and nutrient loss rate at an excellent level, with no significant difference from-60 ℃ quick freezing. On the other hand, there is no need to purchase, operate and maintain high-cost-60 ℃ freezing equipment, which greatly reduces the initial investment and energy consumption of industrial production, simplifies the production process, and adapts to the actual production capacity demand of small and medium-sized processing plants. At the same time, the time flexibility of 5-7 hours can match the production rhythm of different batches, taking into account the quality stability and production flexibility. The present application can effectively improve the overall quality of shrimp raw materials during long-term frozen storage, and the operation is simple, the equipment requirement is low, and it is worth popularization and application.

[0042] It should be understood that the foregoing examples are only illustrative of the present application and are not intended to limit the scope of the present application. Furthermore, it should be understood that various modifications and changes can be suggested by those skilled in the art, and it is intended that the present application embrace all such modifications and changes that fall within the scope of the appended claims.

Claims

1. A method for freezing and storing shrimp raw materials after tumbling processing, characterized in that, Includes the following steps: S1. Raw material processing: Freshly caught live shrimp are collected nearby, and their heads, shells, and intestinal tracts are removed. They are then washed multiple times with ice water to obtain clean shrimp meat, which is then transported to various processing plants via cold chain. S2. Tumbling and Marinating: Weigh the quality improver to prepare the tumbling and marinating solution, and put the shrimp and the tumbling and marinating solution into a vacuum tumbling pot for vacuum tumbling; the quality improver is composed of trehalose, mannitol, sodium citrate, sodium tripolyphosphate, sodium bicarbonate and sodium isoascorbate. S3. Low-temperature static marinating: Take out the rolled shrimp and marinate them in a low-temperature storage. S4. Packaging: Divide the marinated shrimp into smaller portions; S5. Frozen storage: The packaged shrimp are first quick-frozen, and then stored in a frozen container for a long time.

2. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, After the shrimp meat described in step S1 is transported to each processing plant via cold chain, it is cut into shrimp pieces of different sizes using a pelletizer to meet the differentiated needs of products such as shrimp paste and shrimp cakes. The cut shrimp pieces are then placed in an environment of 3~5 ℃ for later use.

3. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, The quality improver mentioned in step S2 is composed of trehalose, mannitol, sodium citrate, sodium tripolyphosphate, sodium bicarbonate and sodium isoascorbate in a mass ratio of 2.0~5.0:2.0~5.0:1.0~4.0:0.5~2.0:0~1.5:0~1.

0.

4. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, In the tumbling and marinating solution described in step S2, the mass ratio of quality improver to water is 2.5~4.5:15~25.

5. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, The mass ratio of the tumbling marinade to the shrimp in step S2 is 175~295:1000.

6. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, The vacuum tumbling conditions described in step S2 are as follows: tumbling time 0.5~1.5 h, temperature control throughout 3~5 ℃, tumbling speed 6~8 r / min, and vacuum pressure -0.06~-0.08 MPa.

7. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, The temperature in the low-temperature storage room described in step S3 is controlled at 3~5 ℃, and the pickling time is 6~15 h.

8. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, In step S4, the marinated shrimp are packaged in 2kg bags using food resealable bags.

9. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, The quick-freezing temperature in step S5 is -40 ℃, and the quick-freezing time is 5~7 h.

10. The method for freezing and storing shrimp raw materials after tumbling processing according to claim 1, characterized in that, The freezing temperature described in step S5 is -18 °C.

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