CN102423100A - Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration - Google Patents
Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration Download PDFInfo
- Publication number
- CN102423100A CN102423100A CN2011103513890A CN201110351389A CN102423100A CN 102423100 A CN102423100 A CN 102423100A CN 2011103513890 A CN2011103513890 A CN 2011103513890A CN 201110351389 A CN201110351389 A CN 201110351389A CN 102423100 A CN102423100 A CN 102423100A
- Authority
- CN
- China
- Prior art keywords
- ice
- ice cube
- penaeus vannmei
- fresh keeping
- preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000005057 refrigeration Methods 0.000 title claims abstract description 13
- 241000238553 Litopenaeus vannamei Species 0.000 title abstract 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 78
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 238000003860 storage Methods 0.000 claims abstract description 15
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 12
- 239000010935 stainless steel Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 241000927735 Penaeus Species 0.000 claims description 45
- 241000238557 Decapoda Species 0.000 claims description 31
- 239000003755 preservative agent Substances 0.000 claims description 28
- 238000004321 preservation Methods 0.000 claims description 17
- 108010015776 Glucose oxidase Proteins 0.000 claims description 10
- 239000004366 Glucose oxidase Substances 0.000 claims description 10
- 229940116332 glucose oxidase Drugs 0.000 claims description 10
- 235000019420 glucose oxidase Nutrition 0.000 claims description 10
- 102000016943 Muramidase Human genes 0.000 claims description 9
- 108010014251 Muramidase Proteins 0.000 claims description 9
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 9
- 229960000274 lysozyme Drugs 0.000 claims description 9
- 239000004325 lysozyme Substances 0.000 claims description 9
- 235000010335 lysozyme Nutrition 0.000 claims description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 8
- 229940068041 phytic acid Drugs 0.000 claims description 8
- 235000002949 phytic acid Nutrition 0.000 claims description 8
- 239000000467 phytic acid Substances 0.000 claims description 8
- 239000010813 municipal solid waste Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 108010039918 Polylysine Proteins 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000011430 maximum method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration. The method comprises the following steps: 1, preparing a biological fresh keeping agent solution, and dividing it into two parts; 2, preparing ice cubes from one part of the biological fresh keeping agent solution by an ice making machine; 3, flushing screened Penaeus Vannamei bodies by sterile water, cooling the Penaeus Vannamei bodies by crushed ice for 5-10min, and immersing the cooled Penaeus Vannamei bodies in the biological fresh keeping agent solution for 1-3min; 4, putting the ice cubes containing the biological fresh keeping agent in a stainless steel cylinder to realize a case that the Penaeus Vannamei bodies are surrounded by the ice cubes; 5, covering Penaeus Vannamei surfaces with a small amount of the crushed ice to fully cover Penaeus Vannamei by the ice cubes; 6, storing the stainless steel cylinder in a 2-8DEG C refrigerator; and 7, timely supplying the ice cubes containing the biological fresh keeping agent during the storage. Compared with the storage which is carried out only under pure water ice cube refrigeration conditions, the fresh keeping agent allows the shelf life of Penaeus Vannamei to be obviously prolonged by 7-8 days. The fresh keeping method of the invention, which is simple and easy to carry out, can accurately realize the ice temperature control and has a good fresh keeping effect, has a very good application value.
Description
Technical field
The present invention relates to food and medicine biological way of keeping fresh field, relate in particular to the suitable fresh-keeping field of Penaeus Vannmei, a kind of ice temperature fresh-keeping method that combines ice cube refrigeration Penaeus Vannmei.
Background technology
Penaeus Vannmei (Penaeus Vanmamei) is a kind of biology that originates in waters, pacific rim, South America; Since being in China's introduction the nineties in 20th century; Its production scale constantly enlarges, and has become cultured area maximum in the world at present, the country that output is the highest.Penaeus Vannmei is rich in protein, and fat content is few, delicious meat; Receive very much consumer's welcome, still, Penaeus Vannmei belongs to perishable items; Fish for, transport, solution is black in processing and the storage becomes and putrid and deteriorated; Reach the unacceptable stage of consumer, thereby cause the great wasting of resources, make Penaeus Vannmei all receive great influence in production, circulation, sale etc.
At present, along with the raising of living standards of the people, the demand of fresh shrimps aquatic products constantly increases, simultaneously its freshness is required also improving gradually, therefore, seek a kind of safe, green, preservation method is particularly important efficiently.
The preservation method that Penaeus Vannmei is commonly used is mainly methods such as low-temperature preservation and chemical preservative; These two kinds of methods all have certain limitation; Low-temperature preservation mainly is meant to be placed in the trash ice and preserves; Be the maximum method of existing market and supermarket applications, but this method storage time only has about 4 days, the time is shorter; The safety problem of chemical preservative has become people's maximum attention focus.And the bio-preservative with characteristics such as safe, green, efficient, with low cost because of it can keep the good organoleptic quality of Penaeus Vannmei, and can not cause food-safety problem, the increasing focus that receives people's research when using.
" application of epsilon-polylysine on Penaeus Vannmei is fresh-keeping " (2010 of publishing an article in " Hunan agricultural sciences " such as Hou Weifeng; (9): 127～130; 143); The result thinks: under refrigerated storage temperature, epsilon-polylysine can effectively be controlled the putrid and deteriorated of Penaeus Vannmei, but anti-black change effect is not ideal enough.Ling Pinghua etc. publish an article on " EI ", and " film and controlled atmosphere to the influence of Penaeus Vannmei quality " (2010,26 (6): 368～374), the result shows: the Penaeus Vannmei after composite preservative is handled is stored in 85%CO
2/ 10%N
2/ 5%O
2Air-adjustable fresh-keeping bag in, can effectively keep organoleptic quality preferably, suppress the activity of PPO, the black change that has effectively slowed down Penaeus Vannmei, make 4 ± 1 ℃ of Penaeus Vannmeis shelf life extension more than 2 times.Horse Qinghe County etc. publish an article " glucose oxidase is used for the fresh-keeping experimental study of prawn " (2005 on " food industry science and technology "; 26 (6): 159～162); The result obtains: glucose oxidase has good fresh keeping property, prawn with the antistaling agent impregnation process after in 4 ℃ down refrigeration keep, its secondary freshness can reach 120h; Chilled storage under-18 ℃ of conditions, its secondary freshness can keep 12 months.
Cold preservation time is short, and is putrid and deteriorated fast; Though the maintenance index of fish freshness that cold storage can the long period, physical and chemical index seriously descends, the nutrition leak aggravation, and the loss of the nutrition that particularly brings in the course of defrosting is serious.The ice temperature fresh-keeping technology of increased popularity more and more obtains people's attention now, but the temperature of icing warm process is difficult to accurately control, and there is certain temperature fluctuation in existing refrigerating equipment, and the fluctuation of temperature is unfavorable to the fresh-keeping ten minutes of Penaeus Vannmei.
And the present invention is directed to above deficiency; Utilize bio-preservative to combine ice cube to realize accurate ice temperature fresh-keeping technology; And can effectively reduce cost, prolong shelf life, eliminate the chemical preservative potential safety hazard, slow down and reduce the black change of Penaeus Vannmei and putrid and deteriorated to greatest extent.
Summary of the invention
Penaeus Vannmei after fishing for is in storage; Various indexs such as total plate count; PH, VBN (TVB-N), subjective appreciation etc. have a series of variation; Because all there are certain limitation in preservation by low temperature and chemical preservative, the present invention wants the technical solution problem to be how to realize the effective ice temperature fresh-keeping of Penaeus Vannmei, slows down and reduce the black speed change degree of Penaeus Vannmei and the degree that receives microbial infection easily to greatest extent.
Technical problem to be solved by this invention realizes through following technical measures:
Technological process of the present invention is following:
1. prepare the biological preservation agent solution; 2. the biological preservation agent solution for preparing is divided into two parts, portion is processed ice cube with ice machine, and is a in addition for use; 3. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body, the shrimp body and function aseptic water washing after the screening is then through trash ice cooling cooling 5-10 minute; 4. cooled shrimp body is immersed in the biological preservation agent solution 1-3 minute; The ice cube that 5. will contain bio-preservative is put in the stainless steel drum, the shrimp body is pulled out be positioned in the drum, realizes one deck ice cube one deck shrimp, and the shrimp body is in the encirclement of ice cube; 6. get the ice cube that contains bio-preservative and be covered in the Penaeus Vannmei surface; 7. the stainless steel drum is positioned in 2～8 ℃ of refrigerators and preserves; 8. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
Above-mentioned antistaling agent solution is become to be grouped into for four kinds by phytic acid, general sugared carbohydrate oxidase, lysozyme and water, and they are respectively phytic acid by shared mass ratio: 0.05%～0.8%; Glucose oxidase: 0.1%～0.2%; Lysozyme: 0.01%～0.03%, all the other are water.
With the total plate count is response, and the method through response surface is optimized, and the shared mass ratio of above-mentioned antistaling agent is respectively: phytic acid: 0.06%; Glucose oxidase: 0.15%; Lysozyme: 0.02%, all the other are water.
Concrete operating procedure is:
1. prepare the biological preservation agent solution, be divided into two parts;
2. a biological preservation agent solution is processed ice cube with ice machine, and is a in addition for use;
3. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body;
4. the shrimp body and function aseptic water washing after will screening used trash ice cooling 5～10 minutes then, and cooled shrimp body is immersed in the biological preservation agent solution 1～3 minute;
The ice cube that 5. will contain bio-preservative is put in the stainless steel drum, the shrimp body is pulled out be positioned in the drum, realizes one deck ice cube one deck shrimp, and the shrimp body is in the encirclement of ice cube;
6. the trash ice that takes a morsel is covered in the Penaeus Vannmei surface, and Penaeus Vannmei is fully covered by ice cube;
7. the stainless steel drum is positioned in 2～8 ℃ of refrigerators and preserves;
8. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
The present invention is through choosing phytic acid and glucose oxidase and the stronger lysozyme of biocidal property that has than the strong anti-oxidation ability; Through processing ice cube South America is realized bio-preservative and the warm synergy of ice in vain; Can slow down effectively black speed change degree that Penaeus Vannmei causes because of oxidation and because of bacterium cause putrid and deteriorated; With only compare with pure water ice cube cold preserving method, this antistaling agent can obviously prolong Penaeus Vannmei shelf life 7～8 days.
The specific embodiment
Understand for making the present invention be easier to understand,, further set forth the present invention below in conjunction with the specific embodiment.
Phytic acid, glucose oxidase, lysozyme are added in the distilled water with 0.06%, 0.15% and 0.02% mass ratio respectively; Stirred 10 minutes with agitator; Obtain colourless, contain the solution of bio-preservative uniformly, solution is divided into two parts, aly this liquid is processed ice cube with ice machine; Be the rubble ice that contains complex biological preservative, another part is for use.
The concrete preparation method of bio-preservative is: 1. measure a certain amount of mass percent and be 50% plant acid solution, add to be put on the agitator in the distilled water and stir; 2. in whipping process, add load weighted a certain amount of glucose oxidase powder, stir; 3. take by weighing with assay balance and get a certain amount of lysozyme, add in the aforesaid liquid and dissolve, stir.4. utilize ice machine that the biological preservation agent solution for preparing is processed the cubic ice cube, the ice cube volume is 1cm*1cm*1cm.According to said sequence, be mixed with phytic acid: 0.06%; Glucose oxidase: 0.15% and lysozyme: 0.02% antistaling agent ice cube.
The fresh-keeping step of ice cube is:
1. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body, the shrimp body and function aseptic water washing after the screening 2 minutes is then through trash ice cooling cooling 6 minutes; 2. the Penaeus Vannmei that chooses and the bio-preservative mass ratio according to 1: 3 was soaked 2 minutes; The ice cube that 3. will contain bio-preservative is put in the stainless steel drum, the shrimp body after soaking is pulled out be positioned in the drum, realizes one deck ice cube one deck shrimp; The shrimp body is in the encirclement of ice cube, and the drum size is diameter 19.5cm, height 24cm; Thickness is 3mm, and amount of storage is no more than 3/4 of drum volume; 4. get the ice cube that contains bio-preservative and be covered in the Penaeus Vannmei surface; 5. the stainless steel drum is positioned in 4 ℃ of refrigerators and preserves; 6. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in each 4 hours, and keeps the shrimp body to be in the encirclement of ice cube.
Carry out the mensuration of subjective appreciation, pH, VBN (TVB-N), total plate count and trimethylamine index through timing prawn body, select control group for pure water ice cube replacement antistaling agent ice cube.Experimental result shows: the Penaeus Vannmei that utilizes these article antistaling agent to handle, on each item index, all be superior to control group, and particularly can reduce the black reaction that becomes, obviously prolonged the Penaeus Vannmei shelf life 7-8 days.
The present invention can be applied to the point-of-sale terminal that large-scale sales field such as supermarket possesses refrigerator, need not purchase expensive ice incubator, just can realize icing temperature simply and store, and antistaling agent can be reused.Therefore with low cost, method of operating is simple, can widely popularize application.The component ratio that needs the control antistaling agent in the use is to guarantee effective fresh-keeping effect.
Claims (7)
1. a Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration is characterized in that: prepare bio-preservative, prepare ice cube, handle the shrimp body, ice warm preservation; Through subjective appreciation, pH, VBN, total plate count and the test and appraisal of trimethylamine index, verified the superiority of the ice temperature method of Penaeus Vannmei; The concrete operations step is following:
1. prepare the biological preservation agent solution, be divided into two parts;
2. a biological preservation agent solution is processed ice cube with ice machine, and is a in addition for use;
3. buy fresh and alive Penaeus Vannmei, reject substandard products, keep healthy, uniform shrimp body;
4. the shrimp body and function aseptic water washing after will screening used trash ice cooling 5～10 minutes then, and cooled shrimp body is immersed in the biological preservation agent solution 1～3 minute;
The ice cube that 5. will contain bio-preservative is put in the stainless steel drum, the shrimp body is pulled out be positioned in the drum, realizes one deck ice cube one deck shrimp, and the shrimp body is in the encirclement of ice cube;
6. the trash ice that takes a morsel is covered in the Penaeus Vannmei surface, and Penaeus Vannmei is fully covered by ice cube;
7. the stainless steel drum is positioned in 2～8 ℃ of refrigerators and preserves;
8. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
2. a kind of Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration as claimed in claim 1; It is characterized in that: in the process for preparation of bio-preservative; Bio-preservative is made up of phytic acid, glucose oxidase, lysozyme and water; Wherein to be respectively be 0.06%, 0.15%, 0.02% for phytic acid, glucose oxidase, the shared mass ratio of lysozyme, and all the other are water, and the ratio in strict accordance with each antistaling agent in the operating process is added; And stir with agitator, mixing time is 10 minutes.
3. a kind of Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration as claimed in claim 1 is characterized in that: prepared preservative solution, process ice cube with ice machine, and the ice cube volume is 1cm*1cm*1cm.
4. a kind of Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration as claimed in claim 1; It is characterized in that: the ice cube that contains bio-preservative that will prepare is put in the stainless steel drum; The drum size is diameter 19.5cm; Height 24cm, thickness is 3mm, amount of storage is no more than 3/4 of drum volume.
5. a kind of Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration as claimed in claim 1; It is characterized in that: Penaeus Vannmei is after transporting back; Washed 2 minutes with sterilized water, in antistaling agent solution, soaked 2 minutes according to shrimp body and 1: 3 mass ratio of ice cube then.
6. a kind of Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration as claimed in claim 1 is characterized in that: the stainless steel drum is positioned in 4 ℃ of refrigerators preserves.
7. a kind of Penaeus Vannmei ice temperature fresh-keeping method that combines ice cube refrigeration as claimed in claim 1; It is characterized in that: duration of storage notes observing the thawing degree of ice cube; Whenever replenish the ice cube that contains bio-preservative at a distance from 4 hours, and keep the shrimp body to be in the encirclement of ice cube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103513890A CN102423100B (en) | 2011-11-09 | 2011-11-09 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103513890A CN102423100B (en) | 2011-11-09 | 2011-11-09 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102423100A true CN102423100A (en) | 2012-04-25 |
| CN102423100B CN102423100B (en) | 2013-12-11 |
Family
ID=45957202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103513890A Expired - Fee Related CN102423100B (en) | 2011-11-09 | 2011-11-09 | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102423100B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053666A (en) * | 2013-01-08 | 2013-04-24 | 上海海洋大学 | Method for determining best ice temperature cold induction mode of fish flesh |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104814114A (en) * | 2015-05-29 | 2015-08-05 | 黄琳 | Fresh-keeping method of prawn |
| CN104872270A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | Preservative for maritime iced preservation of shrimps and preparation method and application thereof |
| CN104872266A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | On-sea fresh-keeping method of caught sea shrimps |
| CN107334031A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of plasma-activated ice keeping fresh aquatic products |
| CN110506782A (en) * | 2019-08-09 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | A kind of aquatic product bio-preservative and its preservation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
| CN101300993A (en) * | 2008-06-06 | 2008-11-12 | 浙江省农业科学院 | Fresh-keeping method for seafood |
| CN101991177A (en) * | 2010-10-14 | 2011-03-30 | 福建新华东食品有限公司 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
-
2011
- 2011-11-09 CN CN2011103513890A patent/CN102423100B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
| CN101300993A (en) * | 2008-06-06 | 2008-11-12 | 浙江省农业科学院 | Fresh-keeping method for seafood |
| CN101991177A (en) * | 2010-10-14 | 2011-03-30 | 福建新华东食品有限公司 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
Non-Patent Citations (1)
| Title |
|---|
| 凌萍华等: "冰温技术结合保鲜剂对南美白对虾品质的影响", 《食品科学》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053666A (en) * | 2013-01-08 | 2013-04-24 | 上海海洋大学 | Method for determining best ice temperature cold induction mode of fish flesh |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104872270A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | Preservative for maritime iced preservation of shrimps and preparation method and application thereof |
| CN104872266A (en) * | 2014-12-26 | 2015-09-02 | 浙江省海洋水产研究所 | On-sea fresh-keeping method of caught sea shrimps |
| CN104872266B (en) * | 2014-12-26 | 2018-03-20 | 浙江省海洋水产研究所 | A kind of extra large shrimping sea preservation method |
| CN104872270B (en) * | 2014-12-26 | 2018-05-22 | 浙江省海洋水产研究所 | A kind of sea shrimping sea ice preservation antistaling agent and preparation method thereof, application |
| CN104814114A (en) * | 2015-05-29 | 2015-08-05 | 黄琳 | Fresh-keeping method of prawn |
| CN107334031A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of plasma-activated ice keeping fresh aquatic products |
| CN110506782A (en) * | 2019-08-09 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | A kind of aquatic product bio-preservative and its preservation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102423100B (en) | 2013-12-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423100B (en) | Penaeus Vannamei ice temperature fresh keeping method combining with ice cube refrigeration | |
| Banerjee et al. | Superchilling of muscle foods: Potential alternative for chilling and freezing | |
| CN102388946B (en) | Puffer fish preserving ice-temperature method | |
| CN102144801B (en) | Freshness keeping method for preventing darkening of southern American white prawns | |
| CN101731723B (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
| CN102389151B (en) | Preparation method of biological preservative for Penaeus vannamei | |
| CN101828589A (en) | Preservative for grass carp fillets and use method | |
| CN102422869A (en) | Fresh-keeping method for globefish | |
| CN103815002B (en) | Method for preserving pomfret with ozone ice | |
| CN101773159A (en) | Sanhua plum fruit storing and fresh keeping method | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN106577984A (en) | Fresh-keeping water glaze for frozen aquatic product and making method thereof | |
| CN103053668A (en) | Method for preserving seawater fishes through super cooling seawater | |
| CN109662239B (en) | Process for rapidly freezing by using liquid nitrogen | |
| CN103300133B (en) | Process for quick-freeze fresh keeping of wild chickweed tender tips | |
| CN108522640B (en) | Fresh-cut avocado preservation method based on envelope and liquid nitrogen quick freezing | |
| CN104336497A (en) | Preparation method of quick-frozen oat noodles | |
| Thakur et al. | Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications | |
| CN102268146B (en) | Biological freshness-keeping film for shrimps, and preparation method thereof | |
| CN101946820A (en) | Minced fish freezing point conditioning agent and conditioning method thereof | |
| CN102266084A (en) | Biological fresh-keeping method for improving shrimp fresh-keeping effect | |
| CN103005520B (en) | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme | |
| Odarchenko et al. | Cryoscopic and microbiological study of the semi-finished product for making a smoothie drink | |
| Odarchenko et al. | Investigation of the influence of the process of freezing on microbiological factors of safety of frozen semi-product for cooking drink smoothie | |
| CN112535264A (en) | Processing method of cooked frozen mullets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131211 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |