CN101991177A - Shrimp fresh-keeping agent and shrimp fresh-keeping method - Google Patents
Shrimp fresh-keeping agent and shrimp fresh-keeping method Download PDFInfo
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- CN101991177A CN101991177A CN2010105068163A CN201010506816A CN101991177A CN 101991177 A CN101991177 A CN 101991177A CN 2010105068163 A CN2010105068163 A CN 2010105068163A CN 201010506816 A CN201010506816 A CN 201010506816A CN 101991177 A CN101991177 A CN 101991177A
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- shrimp
- fresh
- antistaling agent
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- shrimps
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.
Description
Technical field
The invention belongs to field of processing of aquatic products, be specifically related to the preservation method of a seed shrimp antistaling agent and shrimp.
Background technology
The shrimp delicious flavour is nutritious, contains abundant mineral matter, and is absorbed by human consumption easily.But shrimp is being fished for, is transporting, is being subject to bacteria attack and putrid and deteriorated in processing and the storage, and particularly there is the phenomenon of easy blackening in the shrimp body.China generally adopts sulfur dioxide to produce the black change that thing (sulphite) suppresses or delay shrimp, but there is serious safety issue in sulphite in Application in Food, so its use is restricted.
Chinese scholars has obtained certain achievement, but still has had some problems having carried out part Study aspect the exploitation of control of shrimps sulfur dioxide and bio-preservative, as: the cost height, should not promote; Act on limited and single, can not be simultaneously anti-black become and extend the shelf life aspect play a role etc.
The patent No. is that 200810026304.X water soluble chitosan and Ginger P.E prepare the shrimp antistaling agent, be to be primary raw material with water soluble chitosan and Ginger P.E, the composite composite preservative of forming with antioxidant, phytic acid, natrium citricum and dextrin soaks the shrimp of peeling off.This method need be peeled off shrimp, and process is loaded down with trivial details, and fresh keeping property is not good.
Summary of the invention
First technical problem that the present invention will solve provides a seed shrimp antistaling agent, this antistaling agent has good fresh-keeping and anti-black change effect, effectively suppressed shrimp black generation that becomes in cold storage procedure, and effectively delayed the increase of total number of bacteria and VBN, prolong storage period, cost is low, and is good in economic efficiency.
Second technical problem that the present invention will solve provides the preservation method of a seed shrimp, and this method can prevent the black freshness date that becomes, can prolong shrimp of bright shrimp effectively, reduces the loss of nutritional labeling, has guaranteed the quality of shrimp.
For solving first technical problem, technical scheme that the present invention adopts is:
The invention provides a seed shrimp antistaling agent, this antistaling agent contains shitosan, phytic acid, ethylenediamine tetra-acetic acid nuclear and 4-hexyl resorcin.
Further, the content of each constituent is shitosan 0.3～0.8g/L, phytic acid 0.3～0.8g/L, ethylenediamine tetra-acetic acid 0.3～0.8g/L, 4-hexyl resorcin 0.006～0.011g/L in the described antistaling agent.
The preparation method of above-mentioned antistaling agent is that described shitosan, phytic acid, ethylenediamine tetra-acetic acid nuclear and 4-hexyl resorcin is soluble in water, stirs promptly.
For solving second technical problem, the invention provides the preservation method of a seed shrimp, this method comprises that the raw material shrimp selects, and cleans, and adopts antistaling agent to soak shrimp, then water is drained, and adopts the controlled atmospheric packing mode to pack, and preserves under the warm condition of ice at last;
Wherein, described antistaling agent is made up of the raw material of following concentration: shitosan 0.3～0.8g/L, phytic acid 0.3～0.8g/L, ethylenediamine tetra-acetic acid 0.3～0.8g/L, 4-hexyl resorcin 0.006～0.011g/L.
It is to select fresh shrimp, undamaged shrimp that described raw material shrimp selects.
Described cleaning is that fresh intact shrimp water is cleaned up.
It is that the fresh shrimp that will select is immersed in above-mentioned antistaling agent 3～8 minutes that described antistaling agent soaks.
Described draining is shrimp to be taken out drain 1～5 minute from antistaling agent.
It is to adopt 40%～45%CO that described controlled atmospheric packing mode is packed
2/ 40%～50%N
2/ 5%～20%O
2The mist packing shrimp of ratio.
The shrimp that controlled atmospheric packing is good adopts ice-temperature technique fresh-keeping, and temperature is-0.5～-2 ℃.
Method of the present invention also may be used on aquatic products such as shellfish, clam class, can keep the delicate flavour and the quality of product preferably.
Preservation method advantage of the present invention is:
1, use composite preservative to soak shrimp, this composite preservative has good fresh-keeping and anti-black change effect, has effectively suppressed shrimp black generation that becomes in cold storage procedure, and effectively delayed the increase of total number of bacteria and VBN, prolong storage period, cost is low, and is good in economic efficiency.
2, controlled atmospheric packing has kept intrinsic local flavor and the quality of shrimp, prevents to have been prolonged the shelf-life of shrimp by the generation of germ contamination and VBN.
3, adopt ice-temperature technique storage shrimp, both can avoid structure deterioration phenomenon, can keep the fresh state of food again, save cost simultaneously because of freezing to cause.
The specific embodiment
Embodiment 1
(1) the shrimp raw material is selected: select fresh shrimp, undamaged shrimp;
(2) clean: water cleans up
(3) composite preservative soaks: composite preservative is by shitosan 0.45g/L, phytic acid 0.5g/L, and ethylenediamine tetra-acetic acid 0.5g/L, composite the forming of 4-hexyl resorcin 0.007g/L was immersed in composite preservative 3 minutes with the fresh shrimp that selects.
(4) drain: shrimp is taken out from composite preservative drain 2 minutes.
(5) controlled atmospheric packing: 40%CO
2/ 40%N
2/ 20%O
2The hybrid packed shrimp of gas ratio.
(6) storage: the shrimp that controlled atmospheric packing is good is-0.5 ℃ of preservation and freshness in temperature.
Embodiment 2:
(1) the shrimp raw material is selected: select fresh shrimp, undamaged shrimp;
(2) clean: water cleans up
(3) composite preservative soaks: composite preservative is by shitosan 0.5g/L, phytic acid 0.45g/L, and ethylenediamine tetra-acetic acid 0.6g/L, composite the forming of 4-hexyl resorcin 0.01g/L was immersed in composite preservative 5 minutes with the fresh shrimp that selects.
(4) drain: shrimp is taken out from composite preservative drain 2 minutes.
(5) controlled atmospheric packing: 45%CO
2/ 45%N
2/ 10%O
2The hybrid packed shrimp of gas ratio.
(6) storage: the shrimp that controlled atmospheric packing is good is-1 ℃ of preservation and freshness in temperature.
Embodiment 3:
(1) the shrimp raw material is selected: select fresh shrimp, undamaged shrimp;
(2) clean: water cleans up
(3) composite preservative soaks: composite preservative is by shitosan 0.55g/L, phytic acid 0.5g/L, and ethylenediamine tetra-acetic acid 0.4g/L, composite the forming of 4-hexyl resorcin 0.011g/L was immersed in composite preservative 5 minutes with the fresh shrimp that selects.
(4) drain: shrimp is taken out from composite preservative drain 3 minutes.
(5) controlled atmospheric packing: 45%CO
2/ 50%N
2/ 5%O
2The hybrid packed shrimp of gas ratio.
(6) storage: the shrimp that controlled atmospheric packing is good is-2 ℃ of preservation and freshnesses in temperature.
The detection index of table 1 shrimp
Can find out the fresh-keeping shrimp of use the inventive method by table 1 result, effectively slow down the rate of deterioration of shrimp, anti-simultaneously black change is respond well, extends the shelf life, and cost is low, and the fresh-keeping effect of shrimp is obvious.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (7)
1. a seed shrimp antistaling agent is characterized in that, this antistaling agent contains shitosan, phytic acid, ethylenediamine tetra-acetic acid nuclear and 4-hexyl resorcin.
2. antistaling agent as claimed in claim 1 is characterized in that, the content of each constituent is shitosan 0.3～0.8g/L, phytic acid 0.3～0.8g/L, ethylenediamine tetra-acetic acid 0.3～0.8g/L, 4-hexyl resorcin 0.006～0.011g/L in this antistaling agent.
3. the preparation method of an antistaling agent as claimed in claim 1 or 2 is characterized in that, shitosan, phytic acid, ethylenediamine tetra-acetic acid nuclear and 4-hexyl resorcin is soluble in water, stirs promptly.
4. the preservation method of a seed shrimp is characterized in that, this method comprises that the raw material shrimp selects, and cleans, and adopts antistaling agent to soak shrimp, then water is drained, and adopts the controlled atmospheric packing mode to pack, and preserves under the warm condition of ice at last;
Wherein, described antistaling agent is made up of the raw material of following concentration: shitosan 0.3～0.8g/L, phytic acid 0.3～0.8g/L, ethylenediamine tetra-acetic acid 0.3～0.8g/L, 4-hexyl resorcin 0.006～0.011g/L.
5. preservation method according to claim 4 is characterized in that, when described employing antistaling agent soaked shrimp, soak time was 3～8 minutes.
6. preservation method according to claim 4 is characterized in that, described controlled atmospheric packing mode is to adopt 40%～45%CO
2/ 40%～50%N
2/ 5%～20%O
2The mist packing shrimp of ratio.
7. preservation method according to claim 4 is characterized in that, adopts ice-temperature technique fresh-keeping behind the controlled atmospheric packing, and temperature is-0.5～-2 ℃.
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| CN2010105068163A CN101991177A (en) | 2010-10-14 | 2010-10-14 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
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| CN2010105068163A CN101991177A (en) | 2010-10-14 | 2010-10-14 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
| CN102366154A (en) * | 2011-08-01 | 2012-03-07 | 浙江省海洋开发研究院 | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method |
| CN102423100A (en) * | 2011-11-09 | 2012-04-25 | 上海海洋大学 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
| CN103689752A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Fresh shrimp preservative, and preparation method and usage method thereof |
| CN103719233A (en) * | 2013-12-16 | 2014-04-16 | 浙江省海洋水产研究所 | Marine fish and shrimp preservative as well as preparation method and application method thereof |
| CN103976006A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Quality maintaining method of frozen Euphausiasuperba |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN106962453A (en) * | 2017-04-27 | 2017-07-21 | 北海市万景海产有限公司 | A kind of freeze preservation method of instant natural car shrimp living |
| CN108342040A (en) * | 2018-01-11 | 2018-07-31 | 青岛海尔股份有限公司 | A kind of refrigerator preservative film, preparation method and crisper |
| EP3628174A1 (en) | 2018-09-25 | 2020-04-01 | Icelandic Export Center Ltd. | Method for preserving shrimp |
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| CN101731721A (en) * | 2010-01-14 | 2010-06-16 | 上海海洋大学 | Complex biological preservative for prawns and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
| CN102273667B (en) * | 2011-06-29 | 2013-01-09 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
| CN102366154A (en) * | 2011-08-01 | 2012-03-07 | 浙江省海洋开发研究院 | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method |
| CN102366154B (en) * | 2011-08-01 | 2013-04-24 | 浙江省海洋开发研究院 | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method |
| CN102423100A (en) * | 2011-11-09 | 2012-04-25 | 上海海洋大学 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
| CN103719233A (en) * | 2013-12-16 | 2014-04-16 | 浙江省海洋水产研究所 | Marine fish and shrimp preservative as well as preparation method and application method thereof |
| CN103689752A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Fresh shrimp preservative, and preparation method and usage method thereof |
| CN103689752B (en) * | 2013-12-16 | 2015-03-04 | 浙江省海洋水产研究所 | Fresh shrimp preservative, and preparation method and usage method thereof |
| CN103719233B (en) * | 2013-12-16 | 2015-07-29 | 浙江省海洋水产研究所 | Marine fishes and shrimps antistaling agent, its preparation method and using method thereof |
| CN103976006A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Quality maintaining method of frozen Euphausiasuperba |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN106962453A (en) * | 2017-04-27 | 2017-07-21 | 北海市万景海产有限公司 | A kind of freeze preservation method of instant natural car shrimp living |
| CN108342040A (en) * | 2018-01-11 | 2018-07-31 | 青岛海尔股份有限公司 | A kind of refrigerator preservative film, preparation method and crisper |
| CN108342040B (en) * | 2018-01-11 | 2020-12-25 | 青岛海尔股份有限公司 | Preservative film for refrigerator, preparation method of preservative film and preservative box |
| EP3628174A1 (en) | 2018-09-25 | 2020-04-01 | Icelandic Export Center Ltd. | Method for preserving shrimp |
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Application publication date: 20110330 |