CN103355731B - Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water - Google Patents
Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water Download PDFInfo
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- CN103355731B CN103355731B CN201210086607.7A CN201210086607A CN103355731B CN 103355731 B CN103355731 B CN 103355731B CN 201210086607 A CN201210086607 A CN 201210086607A CN 103355731 B CN103355731 B CN 103355731B
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000143060 Americamysis bahia Species 0.000 title abstract 8
- 238000005868 electrolysis reaction Methods 0.000 claims abstract description 56
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000003860 storage Methods 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 238000002372 labelling Methods 0.000 claims abstract description 6
- 239000002184 metal Substances 0.000 claims abstract description 6
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- 241000238557 Decapoda Species 0.000 claims description 77
- 239000012267 brine Substances 0.000 claims description 46
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 46
- 239000002253 acid Substances 0.000 claims description 25
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 19
- 229910052801 chlorine Inorganic materials 0.000 claims description 19
- 239000000460 chlorine Substances 0.000 claims description 19
- 230000033116 oxidation-reduction process Effects 0.000 claims description 19
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- 238000001514 detection method Methods 0.000 claims description 5
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- 239000002994 raw material Substances 0.000 claims description 5
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- 238000002386 leaching Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 7
- 244000052616 bacterial pathogen Species 0.000 description 6
- 241000191967 Staphylococcus aureus Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
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- 238000001035 drying Methods 0.000 description 3
- 230000001408 fungistatic effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
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- 101710146739 Enterotoxin Proteins 0.000 description 2
- 206010016952 Food poisoning Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 241000411751 Trachypenaeus curvirostris Species 0.000 description 2
- 239000000022 bacteriostatic agent Substances 0.000 description 2
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- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
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- 241000238553 Litopenaeus vannamei Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 206010041925 Staphylococcal infections Diseases 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
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- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for retaining freshness of single-frozen shelled shrimps by electrolyzed water. The method is characterized by comprising the following steps of: preparing weakly acidic electrolyzed water from a NaCl aqueous solution with mass concentration of 0.10%-0.20% through a water electrolysis device; freezing the weakly acidic electrolyzed water to obtain active electrolyzed water; purchasing material fresh shrimps, cooling and cleaning by the weakly acidic electrolyzed water of 0 DEG C-5 DEG C, and storing in a pre-cooling storeroom of 0 DEG C-5 DEG C after the freshness retaining treatment; removing the heads and shells of the freshness-retained and electrolyzed icy fresh shrimps, and leaching for 2-4 times by adopting the weakly acidic electrolyzed water of 0 DEG C-5DEG C; freezing the leached shelled shrimps; soaking the single-frozen shelled shrimps for 3-5 seconds by the weakly acidic electrolyzed water of 0 DEG C-5DEG C; and feeding the single-frozen shelled shrimps coated with the ice glaze to a finished product frozen storage room of -18 DEG C for storage after packaging, labeling and metal detecting. The method for retaining freshness of single-frozen shelled shrimps by electrolyzed water is simple in process, low in cost and good in freshness-retaining effect, so that a safe control problem of aquatic product pathogenic microorganisms is solved, fresh and live aquatic product resource waste is reduced, the quality safety of the aquatic products and the products thereof as well as the consumer body health are ensured.
Description
Technical field
The invention belongs to fish quality and control technology field, be specifically related to the method for the fresh-keeping single frozen skinless shrimp of a kind of brine electrolysis.
Background technology
Freezing shrimp meat fine and tender taste, nutritious, substantially maintain the local flavor of fresh shrimp, be well received by consumers.At present, the production of China's frozen skinless shrimp mainly concentrates on the ground such as Zhejiang, Shandong, Fujian, Guangdong.Fresh and freezing shrimp meat that is that have good quality is water white transparency, and grain type is intact, and the full and high resilience of feel, the shelf-life is generally 6 months.But because freezing shrimp meat product moisture, protein content are higher, store and improperly easily issue in the acting in conjunction of microorganism and enzyme the matter that changes.Cryogenic refrigeration preservation (-23 ~-12 DEG C) can make about more than 90% moisture in shrimp freeze, and enzymatic activity and growth of microorganism are almost suppressed completely, thus make it be able to long term storage.But solute during cold storage concentrates and ice crystal formation can make the quality of shrimp change, therefore along with refrigeration time extends, the sex change of shrimp protein frozen can be caused, as retentiveness, tenderness, gelling and nutritive value etc. produce deterioration.When thawing and heat, peeled shrimp juice loss increases, and produce weightlessness, and meat is hardening, frangible, coarse mouthfeel, appearance luster is dimmed.
The seasonality that frozen skinless shrimp is produced is very strong, mostly in harvest season autumn in summer, is processed into plating water glaze, singly freezes and frozen skinless shrimp, be stored in freezer through assault, but due to product preservation and freshness and deep processing delayed, cause shrimps frozen product added value lower.In peeled shrimp processing, water retention agent, quality improver, pH adjusting agent and metal-chelator etc. are widely used.Numerous additive, while improvement peeled shrimp quality, too increases the risk that bacteriostatic agent exceeds standard.In recent years, international market " green barrier " is day by day stern, and China's freezing shrimp meat outlet meets with (bacteriostatic agent) TBT (Technical Barriers to Trade) of European Union and other countries time and again, suffers heavy losses.
Staphylococcus aureus has the characteristics such as heat-resisting, low temperature resistant and salt tolerant, is a kind of important pathogenic bacteria causing human and animal's suppurative infection.Single frozen skinless shrimp is in process, staphylococcus aureus be the pathogenic bacteria of representative by following approach contaminated food products: processing staff, the sales force of each production link of single frozen skinless shrimp carry disease germs, and have 20% ~ 30% staphylococcus enterotoxin food poisoning to cause thus; Food itself carry disease germs before processing or preserve in process improper, be subject to pollute produce enterotoxin, cause food poisoning; Packing of product problem, transportation is polluted.Therefore, in single frozen skinless shrimp, staphylococcus aureus is pathogenic bacteria control and the quality guarantee of representative, for the market competitiveness improving China's prawn processed goods, promotes that further developing of the prawn processed goods export trade is of great importance.
Brine electrolysis is a kind of emerging disinfection sanitizer, refers to that after continuing through specific electrolytic tank electrolysis containing electrolytical water, the acid with oxidability obtained or alkaline water, be also referred to as oxidation-reduction potential water.First brine electrolysis sterilization technology is researched and developed successfully by Japan and is designated as food bactericide, and it is the earliest for killing the staphylococcus aureus (MRSA) of resistance to methoxy four woods, and effect is fairly obvious.Both at home and abroad about the application study of brine electrolysis, the overwhelming majority all concentrates on the brine electrolysis aspect of acidity lower (pH < 2.7), and it is exactly large for the quality of food (especially aquatic products), packed and transported material corrosive properties compared with low pH, and wherein effective chlorine is extremely unstable, and the reasons such as strong acidic electrolyzed water manufacturing cost height, significantly limit its application.At present, have not been reported about the application fresh-keeping, antibacterial in IQF pud shrimp meat product of brine electrolysis and research.
Summary of the invention
Technical problem to be solved by this invention is to provide the method for the fresh-keeping single frozen skinless shrimp of a kind of brine electrolysis, weakly acidic brine electrolysis is applied in single frozen skinless shrimp process, with bonding frozen skinless shrimp quality, reduce and cause a disease and putrefactive microorganisms content, for the impact weakening International trade practices, reach the quality safety of shrimps and goods thereof, ensure the target that consumer is healthy.
The present invention solves the problems of the technologies described above adopted technical scheme: the method for the fresh-keeping single frozen skinless shrimp of a kind of brine electrolysis, is characterized in that comprising the following steps:
1) at ambient temperature, by mass concentration be 0.10 ~ 0.20% the NaCl aqueous solution to produce pH through brine electrolysis equipment be 5.0 ~ 6.8, oxidation-reduction potential 850 ~ 1100mV, the faintly acid brine electrolysis of available chlorine content 20 ~ 60ppm, the weak brine electrolysis of preparation is through freezing to obtain the active electrolytic ice that pH is 5.0 ~ 6.8;
2) purchase the fresh shrimp of raw material, adopt the faintly acid brine electrolysis of 0 ~ 5 DEG C to lower the temperature, clean, then adopt one deck active electrolytic ice, deposit in after the fresh shrimp of one deck is cooked Preservation Treatment in the pre-freezer of 0 ~ 5 DEG C;
3) the fresh-keeping fresh shrimp adding electrolysis ice is after decaptitating, shelling, and adopts the faintly acid brine electrolysis drip washing 2 ~ 4 times of 0 ~ 5 DEG C, then clear water drip washing 1 ~ 3 time;
4) peeled shrimp after draining is placed on mono-frozen machine freezes;
5) the faintly acid brine electrolysis of 0 ~ 5 DEG C is adopted to soak 3 ~ 5 seconds the single frozen skinless shrimp after freezing;
6) the single frozen skinless shrimp after plating water glaze, after packaging, labeling, metal detection, sends into less than-18 DEG C finished product cold storage storehouse storages.
As preferably, described step 2) in the pH of active electrolytic ice be 6.0 ~ 6.8.
Improve again, described step 2) and 3) in faintly acid brine electrolysis pH be preferably 5.0 ~ 5.5, oxidation-reduction potential is preferably 900 ~ 1100mV, and available chlorine content is preferably 50 ~ 60ppm.
Finally, described step 5) in the pH of faintly acid brine electrolysis be preferably 6.0 ~ 6.8, oxidation-reduction potential is preferably 850 ~ 950mV, and available chlorine content is preferably 20 ~ 40ppm.
Compared with prior art, the invention has the advantages that: utilize weakly acidic brine electrolysis to carry out fresh-keeping to single frozen skinless shrimp, under the prerequisite ensureing shrimp quality, freshness, effectively can kill the pathogenic bacteria such as staphylococcus aureus, suppress to cause a disease and putrefactive microorganisms growth.Preservation method technique of the present invention is simple, cost is low, good refreshing effect, solves aquatic products pathogenic microorganisms Security Control Problem, reduces the fresh or live aquatic products wasting of resources, ensure the quality safety of know clearly aquatic products and goods thereof and consumer healthy.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Example one:
At ambient temperature, be that the 0.10%NaCl aqueous solution produces pH 5.0 ~ 6.8 through brine electrolysis Preparation equipment (as Yantai side's electrocardio solution wetting system) by concentration, oxidation-reduction potential 850 ~ 1100mV, the faintly acid brine electrolysis of available chlorine content 20 ~ 60ppm, the weak brine electrolysis of preparation is through freezing to obtain pH 5.0 ~ 6.8 active electrolytic ice; The fresh shrimp of purchase raw material, adopt 4 DEG C of faintly acid brine electrolysis (pH 5.0, oxidation-reduction potential 1100mV, available chlorine content 60ppm) lower the temperature, clean, then, in clean fish dish (basket), pre-freezer (0 ~ 5 DEG C) after the fresh shrimp of one deck electrolysis ice (pH6.0) one deck is cooked Preservation Treatment, is deposited in; The fresh-keeping fresh shrimp adding electrolysis ice, after decaptitating, shelling, adopts faintly acid brine electrolysis (pH 5.0, oxidation-reduction potential 1100mV, available chlorine content 60ppm) drip washing 3 times, 4 DEG C; Clear water (meeting drinking water standard) drip washing 2 times; Peeled shrimp after draining is placed on mono-frozen machine, requires to freeze according to frozen skinless shrimp process technology specification (SCT 3026-2006); Single frozen skinless shrimp adopts faintly acid brine electrolysis (pH6.0, oxidation-reduction potential 950mV, available chlorine content 40ppm, 4 DEG C) to soak 4 seconds; After plating water glaze, peeled shrimp smooth surface is attractive in appearance, prevents drying loss; After plating water glaze, single frozen skinless shrimp is after packaging, labeling, metal detection, sends into less than-18 DEG C finished product cold storage storehouse storages, can realize the preservation and freshness of single frozen skinless shrimp and the suppression (killing) of pathogenic microorganism.Active electrolytic water (ice) is as shown in table 1 for the fresh-keeping effect and antibacterial situation singly freezing shelled litopenaeus vannamei.
Table 1 active electrolytic water (ice) is for the fresh-keeping and fungistatic effect of single frozen skinless shrimp (Penaeus Vannmei)
Embodiment 2
At ambient temperature, be that the 0.15%NaCl aqueous solution produces pH 5.0 ~ 6.8 through brine electrolysis Preparation equipment (as Yantai side's electrocardio solution wetting system) by concentration, oxidation-reduction potential 850 ~ 1100mV, the faintly acid brine electrolysis of available chlorine content 20 ~ 60ppm, the weak brine electrolysis of preparation is through freezing to obtain pH 5.0 ~ 6.8 active electrolytic ice; The fresh shrimp of purchase raw material, adopt 5 DEG C of faintly acid brine electrolysis (pH 5.0, oxidation-reduction potential 900mV, available chlorine content 50ppm) lower the temperature, clean, then, in clean fish dish (basket), after the fresh shrimp of one deck electrolysis ice (pH6.8) one deck is cooked Preservation Treatment, 5 DEG C, pre-freezer is deposited in; The fresh-keeping fresh shrimp adding electrolysis ice, after decaptitating, shelling, adopts faintly acid brine electrolysis (pH 5.0, oxidation-reduction potential 900mV, available chlorine content 50ppm) drip washing 2 times, 4 DEG C; Clear water (meeting drinking water standard) drip washing 3 times; Peeled shrimp after draining is placed on mono-frozen machine, requires to freeze according to frozen skinless shrimp process technology specification (SCT 3026-2006); Single frozen skinless shrimp adopts faintly acid brine electrolysis (pH6.0, oxidation-reduction potential 850mV, available chlorine content 20ppm, 5 DEG C) to soak 5 seconds; After plating water glaze, peeled shrimp smooth surface is attractive in appearance, prevents drying loss; After plating water glaze, single frozen skinless shrimp is after packaging, labeling, metal detection, sends into less than-18 DEG C finished product cold storage storehouse storages, can realize the preservation and freshness of single frozen skinless shrimp and the suppression (killing) of pathogenic microorganism.Active electrolytic water (ice) is as shown in table 2 for the fresh-keeping effect and antibacterial situation singly freezing Trachypenaeus Curvirostris peeled shrimp.
Table 2 active electrolytic water (ice) is for the fresh-keeping and fungistatic effect of single frozen skinless shrimp (Trachypenaeus Curvirostris)
Embodiment 3
At ambient temperature, be that the 0.20%NaCl aqueous solution produces pH 5.0 ~ 6.8 through brine electrolysis Preparation equipment (as Yantai side's electrocardio solution wetting system) by concentration, oxidation-reduction potential 850 ~ 1100mV, the faintly acid brine electrolysis of available chlorine content 20 ~ 60ppm, the weak brine electrolysis of preparation is through freezing to obtain pH 5.0 ~ 6.8 active electrolytic ice; The fresh shrimp of purchase raw material, adopt 0 DEG C of faintly acid brine electrolysis (pH 5.2, oxidation-reduction potential 1000mV, available chlorine content 55ppm) lower the temperature, clean, then, in clean fish dish (basket), after the fresh shrimp of one deck electrolysis ice (pH6.5) one deck is cooked Preservation Treatment, 5 DEG C, pre-freezer is deposited in; The fresh-keeping fresh shrimp adding electrolysis ice, after decaptitating, shelling, adopts faintly acid brine electrolysis (pH 5.2, oxidation-reduction potential 1000mV, available chlorine content 55ppm) drip washing 4 times, 0 DEG C; Clear water (meeting drinking water standard) drip washing 1 time; Peeled shrimp after draining is placed on mono-frozen machine, requires to freeze according to frozen skinless shrimp process technology specification (SCT 3026-2006); Single frozen skinless shrimp adopts faintly acid brine electrolysis (pH6.5, oxidation-reduction potential 900mV, available chlorine content 30ppm, 0 DEG C) to soak 3 seconds; After plating water glaze, peeled shrimp smooth surface is attractive in appearance, prevents drying loss; After plating water glaze, single frozen skinless shrimp is after packaging, labeling, metal detection, sends into less than-18 DEG C finished product cold storage storehouse storages, can realize the preservation and freshness of single frozen skinless shrimp and the suppression (killing) of pathogenic microorganism.Active electrolytic water (ice) is as shown in table 3 for the fresh-keeping effect and antibacterial situation singly freezing Chinese pipe whip shrimp peeled shrimp.
Table 3 active electrolytic water (ice) is for the fresh-keeping and fungistatic effect of single frozen skinless shrimp (Chinese pipe whip shrimp)
Claims (4)
1., by a method for the fresh-keeping single frozen skinless shrimp of brine electrolysis, it is characterized in that comprising the following steps:
1) at ambient temperature, by mass concentration be 0.10 ~ 0.20% the NaCl aqueous solution produce pH5.0 ~ 6.8 through brine electrolysis equipment, the faintly acid brine electrolysis of oxidation-reduction potential 850 ~ 1100mV, available chlorine content 20 ~ 60ppm, the weak brine electrolysis of preparation is through freezing obtained active electrolytic ice;
2) purchase the fresh shrimp of raw material, adopt the faintly acid brine electrolysis of 0 ~ 5 DEG C to lower the temperature, clean, then adopt one deck active electrolytic ice, deposit in after the fresh shrimp of one deck is cooked Preservation Treatment in the pre-freezer of 0 ~ 5 DEG C;
3) the fresh-keeping fresh shrimp adding electrolysis ice is after decaptitating, shelling, and adopts the faintly acid brine electrolysis drip washing 2 ~ 4 times of 0 ~ 5 DEG C, then clear water drip washing 1 ~ 3 time;
4) peeled shrimp after draining is freezed;
5) the faintly acid brine electrolysis of 0 ~ 5 DEG C is adopted to soak 3 ~ 5 seconds the single frozen skinless shrimp after freezing;
6) the single frozen skinless shrimp after plating water glaze, after packaging, labeling, metal detection, sends into less than-18 DEG C finished product cold storage storehouse storages.
2. preparation method according to claim 1, is characterized in that described step 2) in the pH of active electrolytic ice be 6.0 ~ 6.8.
3. preparation method according to claim 1, is characterized in that described step 2) and 3) in the pH 5.0 ~ 5.5 of faintly acid brine electrolysis, oxidation-reduction potential 900 ~ 1100mV, available chlorine content 50 ~ 60ppm.
4. method according to claim 3, is characterized in that described step 5) in pH6.0 ~ 6.8 of faintly acid brine electrolysis, oxidation-reduction potential 850 ~ 950mV, available chlorine content 20 ~ 40ppm.
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