CN104012637A - Fresh shrimp freezing method and fresh shrimp cryoprotective agent - Google Patents
Fresh shrimp freezing method and fresh shrimp cryoprotective agent Download PDFInfo
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Abstract
The invention relates to the technical field of processing of aquatic products, and in particular relates to a fresh shrimp freezing method and a fresh shrimp cryoprotective agent. The cryoprotective agent is composed of an agent A and an agent B, wherein the agent A is bamboo vinegar; the agent B is a mixture of saccharose, tea polyphenol, nisin, trehalose, glycerinum, mannitol and chitosan; in addition, in terms of 100% of the agent B, various components are as follows: 2-3% of saccharose, 4-6% of tea polyphenol, 0.5-1% of nisin, 12-20% of glycerinum, 20-22% of mannitol, 12-15% of chitosan, and the balance of trehalose. The use sequence of the fresh shrimp cryoprotective agent comprises processing by using the agent A at first and then processing by using the agent B to coat a film; the sequence cannot be changed; by virtue of adopting the method, nutrition of unfrozen fresh shrimp is low in loss; meanwhile delicate flavour of fresh shrimp is also well protected; the original appearance condition is kept.
Description
Technical field
The present invention relates to the processing technique field of aquatic products, particularly the freezing method of a kind of fresh shrimp and fresh shrimp freezing protective agent.
Background technology
China's marine product aboundresources, river prawn and extra large shrimp all have larger output, after shrimps are fished for up, are easy to lose delicate flavour because dead and rotten corrupt as processed not in time.Most shrimps need to carry out freezing processing to extend the shelf life and storage life at once, convenient long-distance transport, storage and consumption.After aquatic products are freezing, easily producing peculiar smell affects mouthfeel.How to extend storage life and make and still keep original delicate flavour and outward appearance after the shrimps rehydration after freezing, and reduce the loss of the nutriments such as protein, remain a difficult problem.
Summary of the invention
The invention provides the freezing method of a kind of fresh shrimp, the nutritive loss after adopting shrimp after the method to thaw is few, also protected preferably simultaneously fresh shrimp delicate flavour, maintained original state of appearance.
The fresh shrimp freezing protective agent that the present invention also provides a kind of this freezing method to use.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of fresh shrimp freezing protective agent; this freezing protective agent is made up of A agent and B agent; wherein A agent is bamboo vinegar; B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan; taking the gross weight of B agent as 100%; each component proportion is as follows: sucrose 2-3%, Tea Polyphenols 4-6%, nisin 0.5-1%, glycerine 12-20%, sweet mellow wine 20-22%, shitosan 12-15%, surplus is trehalose.The use order of this fresh shrimp freezing protective agent is for first using A agent processing, with the processing of B agent film, sequentially immutable.After bamboo vinegar contacts with fresh shrimp, enter in shrimp body, play on the one hand the object of bactericidal, can make shrimp body keep certain pH value on the one hand, the consolidation of shrimp after being conducive to maintenance and thawing; The component of B agent forms a kind of diaphragm preferably on fresh shrimp surface after mixing; this diaphragm has played blocking oxygen; prevent the effect of infecting, reduce moisture loss of microorganism to inner meat; A agent and B agent are interpenetrated; can further intercept the freezing injury to product, form rapidly less ice crystal while making shrimp body freezing, moisture content osmosis reduces like this; can greatly reduce the distortion of protein, make the freezing maximum invertibity that has.
As preferably, in the component of B agent, also contain the sodium chloride of 0.6-2%.Verify through sensory test, in aforesaid B agent composition, add on a small quantity sodium chloride, not only improve the mouthfeel of fresh shrimp after thawing (sodium chloride add the acidity that has regulated to a certain extent bamboo vinegar to bring), and made the not easy oxidation discoloration of shrimp in freezing; After thawing, shrimp surface color and luster is vivider, the relative consolidation of shrimp.After the addition of sodium chloride acquires a certain degree, greatly affected the mouthfeel of the shrimp after thawing, therefore must control the content of sodium chloride in B agent≤2%.
The freezing method of a kind of fresh shrimp, comprise the steps: 1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is the 5%-20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 10-15 minute, the consumption of freezing protective agent B is the 4%-8% of fresh shrimp weight, leaves standstill 5-20 minute; 2) precooling: pretreated fresh shrimp is placed on to precooling 10-15 minute at-20 to-25 DEG C; 3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging; 4) after quick-frozen, obtain product and be transferred to freezer depositing.Freezing method provided by the invention is also applicable to other aquatic products, as crab, various fish etc.
Step 1) in, the addition of fresh shrimp freezing protective agent A is 12-15%.
Step 1) in, the addition of fresh shrimp freezing protective agent B is 6-7.5%.
Step 4) in, product is placed under the low temperature environment of temperature≤-35 DEG C and carries out quick-frozen, freeze to being transferred to freezer behind product center temperature≤-18 DEG C and deposit.Step 4) in another kind of freezing method be that product after packaging adopts liquid nitrogen frozen machine to carry out liquid nitrogen frozen processing, freezes to product center temperature≤-25 DEG C.Liquid nitrogen frozen has certain advantage comparatively speaking, but cost is relatively high.Product storage life after liquid nitrogen frozen extends greatly, can extend the time of 1 year-2 years with respect to routine techniques.
The protective effect of sugar is relevant with the kind of protein, and the sucrose in disaccharides and trehalose are most studies, are also the most effective protective agents of generally acknowledging.Wherein sucrose to stop in the change, frozen dried process of secondary protein structure and storage period internal protein polypeptide chain stretching, extension and gathering play remarkable effect.Compared with sucrose, the vitrification point of trehalose is higher, and hygroscopicity is lower.
Tea Polyphenols is pale yellow or shallow green powder at normal temperatures, and stability is extremely strong, can keep stable in the environment of 4-8,250 DEG C of left and right of pH value, and in the present invention, Tea Polyphenols, on the one hand for the anti-oxidant and removal of impurities taste of shrimps, reduces on the one hand bacterium and infects.Nisin is used for suppressing most of gram-positive bacteriums, and the spore of bacillus is had to strong inhibitory action, and further anti-bacteria generates.
Shitosan is chitinous deacetylation product; it is a kind of polysaccharose substance with multiple physics and physiological function; result of study shows that shitosan has the effect that suppresses lipid oxidation, and this inhibitory action is relevant with kind (viscosity or molecular size range) and the content of shitosan.As a kind of natural polysaecharides material, shitosan has organizational composition, the functional characteristic such as anti-oxidant and antibacterial.
Sweet mellow wine forms one deck protecting sheathing on aquatic products surface on the one hand, can double as on the other hand the fresh shrimp freezing protective agent of protein.Glycerine is conducive to lock water and the moisturizing on aquatic products surface, can effectively avoid the distortion of freezing rear shrimp body and the loss of flavor substance.
Described bamboo vinegar be bamboo wood high-temperature heating decompose vaporization liquid through cooled product, bamboo vinegar is in the process of making charcoal with bamboo wood, collect the gas that bamboo wood produces in pyrolytic, and by this gas cooling liquid substance obtaining at normal temperatures, the collection of bamboo vinegar should be to carry out between 80 DEG C～150 DEG C in the throat temperature of charcoal kiln.The bamboo vinegar of thick extraction is coffee-like, has the smell of burning and tart flavour, and in composition, 80%-90% is water, and acetic acid accounts for 3%, tar accounts for 1%, and other still have multiple organic principle, comprises 6 kinds of carboxylic acids, 19 kinds of fragrant lopps, 2 kinds of aldehydes, 16 kinds of ketones, 7 kinds of ester classes, 4 kinds of alcohol and ethers etc.The bamboo vinegar of slightly extraction was left standstill after 3-6 month, be affected by gravity, bamboo vinegar is divided into three layers, and the heaviest tar is at the bottom, and centre is bamboo vinegar water, and upper strata is tar light oil.Bamboo vinegar water in the middle of getting carries out after several distill, and color changes transparent bamboo vinegar into by faint yellow.
The invention has the beneficial effects as follows:
A) the fresh shrimp freezing protective agent composition in the present invention is natural, A agent and B agent coupling can protect preferably aquatic products delicate flavour, maintain original state of appearance, reduced the loss of the nutriments such as protein, after thawing quality characteristic change less;
B) freezing method of the present invention makes shrimps be difficult for oxidation deterioration, stops protein because the look that sex change produces becomes, and can generate by anti-bacteria simultaneously, has greatly extended shelf-life and storage life, can extend storage life more than 1 year.
C) shrimp after thawing can keep fresh state, and color and luster is good, figure is complete, the rare separative situation of shrimp head and health, outward appearance basic and freezing before be consistent.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and equipment and the raw material etc. adopting all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1-3:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 15% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 7% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: pretreated fresh shrimp is placed at-20 to-25 DEG C to precooling 10 minutes;
3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging;
4) quick-frozen: product is placed under the low temperature environment of temperature≤-35 DEG C and carries out quick-frozen, freeze to being transferred to freezer behind product center temperature≤-18 DEG C and deposit.
Fresh shrimp freezing protective agent is made up of A agent and B agent, and wherein A agent is bamboo vinegar, and B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan, and concrete proportioning is in table 1.
The proportioning (g) of the fresh shrimp freezing protective agent of table 1 B agent
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 |
| Sucrose | 2 | 3 | 2 | 3 | 2 | 3 |
| Tea Polyphenols | 4 | 4 | 5 | 5 | 6 | 6 |
| Nisin | 1 | 1 | 0.5 | 1 | 1 | 1 |
| Glycerine | 12 | 20 | 15 | 15 | 15 | 15 |
| Sweet mellow wine | 22 | 20 | 20 | 20 | 20 | 20 |
| Shitosan | 15 | 15 | 15 | 12 | 12 | 15 |
| Sodium chloride | - | - | - | 0.6 | 1 | 2 |
| Trehalose | 44 | 37 | 42.5 | 43.4 | 43 | 38 |
Embodiment 4:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 12% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 10 minutes, the consumption of freezing protective agent B is 4% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: pretreated fresh shrimp is placed at-20 to-25 DEG C to precooling 20 minutes;
3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging;
4) quick-frozen: product is placed under the low temperature environment of temperature≤-35 DEG C and carries out quick-frozen, freeze to being transferred to freezer behind product center temperature≤-18 DEG C and deposit.
Embodiment 5:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 5% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 7.5% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: pretreated fresh shrimp is placed at-20 to-25 DEG C to precooling 10 minutes;
3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging;
4) quick-frozen: product is placed under the low temperature environment of temperature≤-35 DEG C and carries out quick-frozen, freeze to being transferred to freezer behind product center temperature≤-18 DEG C and deposit.
Embodiment 6:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 8% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: pretreated fresh shrimp is placed at-20 to-25 DEG C to precooling 10 minutes;
3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging;
4) quick-frozen: product is placed under the low temperature environment of temperature≤-35 DEG C and carries out quick-frozen, freeze to being transferred to freezer behind product center temperature≤-18 DEG C and deposit.
Embodiment 7:
A freezing method for fresh shrimp, the freezing protective agent component of employing is with embodiment 6, and concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 8% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: pretreated fresh shrimp is placed at-20 to-25 DEG C to precooling 10 minutes;
3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging;
4) quick-frozen: product after packaging adopts liquid nitrogen frozen machine to carry out liquid nitrogen frozen processing, freezes to being transferred to freezer behind product center temperature≤-25 DEG C and deposits.
At present, the routine preservation method of shellfish, crab, fish and shrimp is generally freezing (approximately subzero 18 degrees Celsius), and the storage time is 4-6 months.When the cooking need to be thawed, can put into one night of cold compartment of refrigerator or rinse with running water.
The present invention tests with fresh extra large shrimp, to it through above-mentioned freezing method processing, and deposit 12 months in freezer (15 DEG C～-18 DEG C), record the organoleptic quality of freezing front and back product and measure product total plate count (lgcfu/g) and TVB-N (mg/100g) after thawing, and with above-mentioned routine preservation method example in contrast.Organoleptic quality is evaluated with the form of marking, and total score is 100, and the higher expression index of mark is better, the results are shown in Table 2.
Table 2
Product sensory quality through the processing of the fresh shrimp freezing protective agent of the present invention obviously improves, the not enough 5mg/g of VBN detecting, and nutriment runs off less.The fresh shrimp freezing protective agent of this formula has improved the organoleptic qualities such as form, color and the quality of fresh shrimp preferably, has reduced again the loss of nutriment, has improved the keeping quality of freezing fresh shrimp, has greatly extended its storage life.
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (7)
1. a fresh shrimp freezing protective agent; it is characterized in that this freezing protective agent is made up of A agent and B agent; wherein A agent is bamboo vinegar; B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan; taking the gross weight of B agent as 100%; each component proportion is as follows: sucrose 2-3%, Tea Polyphenols 4-6%, nisin 0.5-1%, glycerine 12-20%, sweet mellow wine 20-22%, shitosan 12-15%, surplus is trehalose.
2. fresh shrimp freezing protective agent according to claim 2, is characterized in that: the sodium chloride that also contains 0.6-2% in the component of B agent.
3. a freezing method for fresh shrimp, is characterized in that comprising the steps:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 5%-20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 10-15 minute, the consumption of freezing protective agent B is 4%-8% of fresh shrimp weight, leaves standstill 5-20 minute;
2) precooling: pretreated fresh shrimp is placed on to precooling 10-15 minute at-20 to-25 DEG C;
3) packaging: the fresh shrimp of getting after appropriate precooling packs in packaging bag, vacuum seal packaging;
4) after quick-frozen, obtain product and be transferred to freezer depositing.
4. the freeze-drying method of fresh shrimp according to claim 3, is characterized in that: in step 1), the addition of freezing protective agent A is 12-15%.
5. the freeze-drying method of fresh shrimp according to claim 3, is characterized in that: in step 1), the addition of freezing protective agent B is 6-7.5%.
6. the freeze-drying method of fresh shrimp according to claim 3, is characterized in that: in step 4), product is placed under the low temperature environment of temperature≤-35 DEG C and carries out quick-frozen, freeze to being transferred to freezer behind product center temperature≤-18 DEG C and deposit.
7. the freeze-drying method of fresh shrimp according to claim 3, is characterized in that: in step 4), the product after packaging adopts liquid nitrogen frozen machine to carry out liquid nitrogen frozen processing, freezes to product center temperature≤-25 DEG C.
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| CN104982501A (en) * | 2015-06-25 | 2015-10-21 | 浙江万里学院 | Method for liquid nitrogen glassy state freezing preservation of Penaeus vannamei |
| CN104996544A (en) * | 2015-08-21 | 2015-10-28 | 北海市三禾海产食品有限公司 | Method for refrigerating and anti-stalling prawns |
| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| CN107258876A (en) * | 2017-07-06 | 2017-10-20 | 舟山出入境检验检疫局综合技术服务中心 | A kind of processing method for strengthening peeled shrimp fresh-keeping effect |
| CN108029744A (en) * | 2017-12-27 | 2018-05-15 | 钦州市阿蚌丁海洋生物有限公司 | The freezing method of oyster |
| CN108077397A (en) * | 2017-12-15 | 2018-05-29 | 浙江海洋大学 | A kind of agent for preservation of shrimp and its preparation, application method |
| CN108353996A (en) * | 2018-02-26 | 2018-08-03 | 浙江海洋大学 | A kind of fresh-keeping ice clothing of frozen fish based on low-molecular weight chitoglycan derivative and preparation method and application |
| CN108902656A (en) * | 2018-06-29 | 2018-11-30 | 想念食品股份有限公司 | Fresh shrimp anaphylactogen minimizing technology, the fresh shrimp of removal anaphylactogen, shrimp flavour noodle and preparation method thereof |
| CN109329381A (en) * | 2018-11-20 | 2019-02-15 | 中国水产舟山海洋渔业有限公司 | Marine product boat-carrying source quality fidelity process integration system and method |
| JP2019176753A (en) * | 2018-03-30 | 2019-10-17 | 有限会社 三陸とれたて市場 | Manufacturing method of freezing package of fish/shellfish |
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| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| CN107258876A (en) * | 2017-07-06 | 2017-10-20 | 舟山出入境检验检疫局综合技术服务中心 | A kind of processing method for strengthening peeled shrimp fresh-keeping effect |
| CN108077397A (en) * | 2017-12-15 | 2018-05-29 | 浙江海洋大学 | A kind of agent for preservation of shrimp and its preparation, application method |
| CN108029744A (en) * | 2017-12-27 | 2018-05-15 | 钦州市阿蚌丁海洋生物有限公司 | The freezing method of oyster |
| CN108353996A (en) * | 2018-02-26 | 2018-08-03 | 浙江海洋大学 | A kind of fresh-keeping ice clothing of frozen fish based on low-molecular weight chitoglycan derivative and preparation method and application |
| JP2019176753A (en) * | 2018-03-30 | 2019-10-17 | 有限会社 三陸とれたて市場 | Manufacturing method of freezing package of fish/shellfish |
| CN108902656A (en) * | 2018-06-29 | 2018-11-30 | 想念食品股份有限公司 | Fresh shrimp anaphylactogen minimizing technology, the fresh shrimp of removal anaphylactogen, shrimp flavour noodle and preparation method thereof |
| CN109329381A (en) * | 2018-11-20 | 2019-02-15 | 中国水产舟山海洋渔业有限公司 | Marine product boat-carrying source quality fidelity process integration system and method |
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Inventor after: Xie Jingqing Inventor before: Zhang Jin |
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Effective date of registration: 20160926 Address after: 519000 Guangdong province Zhuhai Yuele Pingsha Town Road No. 36 Patentee after: Zhuhai Guoyang Food Co.,Ltd. Address before: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee before: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Effective date of registration: 20160926 Address after: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee after: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Address before: 317300 room 3-402, Jinding District, Xianju County, Zhejiang, Taizhou Patentee before: Zhang Jin |
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