CN105432767A - Freezing method of fresh shrimp and freeze protective agent of fresh shrimp - Google Patents
Freezing method of fresh shrimp and freeze protective agent of fresh shrimp Download PDFInfo
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- CN105432767A CN105432767A CN201510773553.5A CN201510773553A CN105432767A CN 105432767 A CN105432767 A CN 105432767A CN 201510773553 A CN201510773553 A CN 201510773553A CN 105432767 A CN105432767 A CN 105432767A
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- preservative
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- shrimp
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a freezing method of fresh shrimp and a freeze protective agent of fresh shrimp. The protective agent comprises the first biological preservative and the second biological preservative; the first biological preservative is tea polyphenol solution; and the second biological preservative is a mixture of chitosan, sodium alginate, calcium chloride, lysozyme, propolis, lactoferritin, xylitol and sorbicolan. The protective agent is utilized for freeze preservation of fresh shrimps. The freeze protective agent of fresh shrimp disclosed by the invention is prepared from natural ingredients; the first biological preservative and the second biological preservative are combined, so that the fresh flavor and the original state of appearance of the aquatic products can be better protected; moreover, the freeze protective agent of fresh shrimp reduces nutrient loss, such as protein loss and the like, while inhibits bacteria production; thus, the freeze protective agent of fresh shrimp is capable of greatly prolonging the shelf life and the storage period of the aquatic products.
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 cryoprotector.
Technical background
China's marine product aboundresources, river prawn and extra large shrimp all have larger output, and shrimp is nutritious, containing protein be fish, egg, several times to tens times of milk; It is also containing abundant mineral matter and the composition such as vitamin A, aminophylline such as potassium, iodine, magnesium, phosphorus, and its meat is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill; Containing abundant magnesium in shrimp, magnesium has important regulating action to cardiomotility, can reduce blood cholesterol level, prevent artery sclerosis etc.
Shrimps are easy to loss delicate flavour as processed not in time after fishing for up and also go bad because of dead corrupt.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 freezing after shrimps rehydration after still keep original delicate flavour and outward appearance, and reduce the loss of the nutriments such as protein, remain a difficult problem.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of fresh shrimp freeze preservation method, safety and Health, has no side effect, and nutritive loss is few, also protects the delicate flavour of fresh shrimp preferably simultaneously.
To achieve these goals, the technical solution used in the present invention is:
The fresh shrimp cryoprotector of the present invention, this protective agent is made up of the first bio-preservative and the second bio-preservative; Wherein the first bio-preservative is Tea Polyphenols solution, and the second bio-preservative is shitosan, sodium alginate, calcium chloride, lysozyme, propolis, lactoferrin, the mixture of xylitol, D-sorbite.
Wherein, first bio-preservative is the Tea Polyphenols solution of 0.3%-1%, second bio-preservative is configured by the raw material of following weight percents and forms: shitosan 1%-3.4%, sodium alginate 0.6%-3%, calcium chloride 4%-8%, lysozyme 0.1%-0.2%, propolis 0.1%, lactoferrin 0.1%-2.5%, xylitol 1%-5%, D-sorbite 5%-15%, solvent is water.
The frozen preservation method of the fresh shrimp of the present invention, comprises the steps:
Step one: fresh shrimp is cleaned and controls solid carbon dioxide and divides;
Step 2: preparation concentration is the first bio-preservative Tea Polyphenols solution of 0.3%-1%, and pretreated for step one fresh shrimp is soaked in the first bio-preservative Tea Polyphenols solution of 4-7 degree Celsius, leaves standstill 15-30 minute;
Step 3: precooling: the fresh shrimp after soaking the first bio-preservative Tea Polyphenols solution is placed on-20 to-25 degrees Celsius of lower precoolings, takes out after central temperature reaches-20 degrees Celsius;
Step 4: take out after the second bio-preservative 6-9 second shrimp block after precooling being placed in 4-7 degree Celsius, load in packaging bag, vacuum seal is packed; The second described bio-preservative is configured by the raw material of following weight percents and forms: shitosan 1%-3.4%, sodium alginate 0.6%-3%, calcium chloride 4%-8%, lysozyme 0.1%-0.2%, propolis 0.1%, lactoferrin 0.1%-2.5%, xylitol 1%-5%, D-sorbite 5%-15%, solvent is water;
Step 5: case after packaged shrimp quick-frozen, and move to freezer storage.
Further, the concentration of the first bio-preservative Tea Polyphenols solution is 0.6%.
Further, the fresh shrimp after soaking the first bio-preservative Tea Polyphenols solution is placed on-20 to-25 degrees Celsius of lower precooling 0.5-2 hour.
In the present invention, Tea Polyphenols is used for the anti-oxidant and removal of impurities taste of shrimps on the one hand, reduces bacteriological infection on the one hand.Nisin for suppressing most of gram-positive bacterium, and has strong inhibitory action to the spore of bacillus, 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 display shitosan has and suppresses the effect of lipid oxidation, and the kind (viscosity or molecular size range) of this inhibitory action and shitosan and content relevant.As a kind of natural polysaecharides material, shitosan has organizational composition, the functional characteristic such as anti-oxidant and antibacterial.
Lyase bacterium is a kind of effective antiseptic, alternative killing microorganisms and other materials of not acting in food, there is stronger decomposition to the hay bacillus in gram positive bacteria, micrococcus radiodurans, also have dissolution to a certain degree to gram-negative bacterias such as EHEC, proteus vulgaris and vibrio parahemolyticus.
Compared with prior art, the invention has the beneficial effects as follows:
1) fresh shrimp cryoprotector composition of the present invention is natural; first bio-preservative and the second bio-preservative conbined usage can be protected the delicate flavour of aquatic products preferably, maintain original state of appearance; decrease the loss of the nutriments such as protein, obtain good organoleptic quality.
2) the present invention effectively can suppress the effect of fresh shrimp body endoenzyme, effectively can suppress brown stain and the fat oxidation of fresh shrimp, and anti-bacteria generates simultaneously, substantially prolongs shelf-life and storage life.
3) the inventive method effectively prevents microbial contamination, reduces moisture loss in shrimp body, keeps aquatic products quality.
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 make the present invention and/or change all will fall into scope.
Embodiment 1
The frozen preservation method of the fresh shrimp of the present invention, comprises the steps:
Step one: fresh shrimp is cleaned and controls solid carbon dioxide and divides;
Step 2: preparation concentration is the first bio-preservative Tea Polyphenols solution of 0.4%, and pretreated for step one fresh shrimp is soaked in the first bio-preservative Tea Polyphenols solution of 4 degrees Celsius, leaves standstill 25 minutes;
Step 3: precooling: the fresh shrimp after soaking the first bio-preservative Tea Polyphenols solution is placed on-25 degrees Celsius of lower precoolings, takes out after central temperature reaches-20 degrees Celsius;
Step 4: the second bio-preservative shrimp block after precooling being placed in 7 degrees Celsius took out after 6 seconds, load in packaging bag, vacuum seal is packed; The second described bio-preservative is configured by the raw material of following weight percents and forms: shitosan 1.5%, sodium alginate 2.5%, calcium chloride 6%, lysozyme 0.1%, propolis 0.1%, lactoferrin 0.1%, xylitol 3%, D-sorbite 7%, and solvent is water;
Step 5: case after packaged shrimp quick-frozen, and move to freezer storage, temperature of ice house remains on less than-26 degrees Celsius, and avoids temperature fluctuation.
Embodiment 2
The frozen preservation method of the fresh shrimp of the present invention, comprises the steps:
Step one: fresh shrimp is cleaned and controls solid carbon dioxide and divides;
Step 2: preparation concentration is the first bio-preservative Tea Polyphenols solution of 0.6%, and pretreated for step one fresh shrimp is soaked in the first bio-preservative Tea Polyphenols solution of 7 degrees Celsius, leaves standstill 30 minutes;
Step 3: precooling: the fresh shrimp after soaking the first bio-preservative Tea Polyphenols solution is placed on-20 degrees Celsius of lower precoolings, takes out after central temperature reaches-20 degrees Celsius;
Step 4: the second bio-preservative shrimp block after precooling being placed in 5 degrees Celsius took out after 9 seconds, load in packaging bag, vacuum seal is packed; The second described bio-preservative is configured by the raw material of following weight percents and forms: shitosan 3%, sodium alginate 1%, calcium chloride 8%, lysozyme 0.2%, propolis 0.1%, lactoferrin 0.2%, xylitol 4%, D-sorbite 10%, and solvent is water;
Step 5: case after packaged shrimp quick-frozen, and move to freezer storage, temperature of ice house remains on less than-26 degrees Celsius, and avoids temperature fluctuation.
With directly freezing fresh shrimp ratio after preservation method of the present invention is freezing, organoleptic indicator's total number of bacteria that is greatly improved reduces 10-15%, TVBN value and reduces 24-30%; In shrimp, Oil repellent reduces 6-8%, therefore this preservation method is adopted effectively can to suppress fresh shrimp brown stain and the generation of fat oxidation and the breeding of microorganism, the fluorine reduced in shrimp shell shifts in shrimp, and after making it preserve for a long time, quality significantly improves than existing method.
Below be only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (7)
1. a fresh shrimp cryoprotector, is characterized in that, this protective agent is made up of the first bio-preservative and the second bio-preservative; Wherein the first bio-preservative is Tea Polyphenols solution, and the second bio-preservative is shitosan, sodium alginate, calcium chloride, lysozyme, propolis, lactoferrin, the mixture of xylitol, D-sorbite.
2. fresh shrimp cryoprotector according to claim 1, is characterized in that, wherein the first bio-preservative is the Tea Polyphenols solution of 0.3%-1%.
3. fresh shrimp cryoprotector according to claim 1; it is characterized in that; wherein the second bio-preservative is configured by the raw material of following weight percents and forms: shitosan 1%-3.4%, sodium alginate 0.6%-3%, calcium chloride 4%-8%; lysozyme 0.1%-0.2%, propolis 0.1%; lactoferrin 0.1%-2.5%; xylitol 1%-5%, D-sorbite 5%-15%, solvent is water.
4. fresh shrimp cryoprotector according to claim 3, is characterized in that, the shitosan described in the second bio-preservative and sodium alginate summation are 4%.
5. the frozen preservation method of fresh shrimp, is characterized in that, comprise the steps:
Step one: fresh shrimp is cleaned and controls solid carbon dioxide and divides;
Step 2: preparation concentration is the first bio-preservative Tea Polyphenols solution of 0.3%-1%, and pretreated for step one fresh shrimp is soaked in the first bio-preservative Tea Polyphenols solution of 4-7 degree Celsius, leaves standstill 15-30 minute;
Step 3: precooling: the fresh shrimp after soaking the first bio-preservative Tea Polyphenols solution is placed on-20 to-25 degrees Celsius of lower precoolings, takes out after central temperature reaches-20 degrees Celsius;
Step 4: take out after the second bio-preservative 6-9 second shrimp block after precooling being placed in 4-7 degree Celsius, load in packaging bag, vacuum seal is packed; The second described bio-preservative is configured by the raw material of following weight percents and forms: shitosan 1%-3.4%, sodium alginate 0.6%-3%, calcium chloride 4%-8%, lysozyme 0.1%-0.2%, propolis 0.1%, lactoferrin 0.1%-2.5%, xylitol 1%-5%, D-sorbite 5%-15%, solvent is water;
Step 5: case after packaged shrimp quick-frozen, and move to freezer storage.
6. the frozen preservation method of fresh shrimp according to claim 4, is characterized in that, the concentration of the first bio-preservative Tea Polyphenols solution is 0.6%.
7. the frozen preservation method of fresh shrimp according to claim 4, is characterized in that, the fresh shrimp after soaking the first bio-preservative Tea Polyphenols solution is placed on-20 to-25 degrees Celsius of lower precooling 0.5-2 hour.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773553.5A CN105432767A (en) | 2015-11-13 | 2015-11-13 | Freezing method of fresh shrimp and freeze protective agent of fresh shrimp |
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| CN201510773553.5A CN105432767A (en) | 2015-11-13 | 2015-11-13 | Freezing method of fresh shrimp and freeze protective agent of fresh shrimp |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
| CN106259830A (en) * | 2016-08-15 | 2017-01-04 | 黎建波 | A kind of aquatic products composite fresh-keeping agent prescription |
| 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 |
| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106689335A (en) * | 2016-12-06 | 2017-05-24 | 河池市技术开发中心 | Meat fresh-keeping agent and preparation method thereof |
| CN106857787A (en) * | 2017-01-22 | 2017-06-20 | 舟山金星水产有限公司 | A kind of preparation technology for keeping phoenix tail prawns color vivid |
| CN106900835A (en) * | 2017-02-28 | 2017-06-30 | 浙江海洋大学 | A kind of freezing shrimp meat protective agent and plating water glaze method |
| 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 |
| CN106962834A (en) * | 2017-04-27 | 2017-07-21 | 北海市万景海产有限公司 | A kind of instant ripe shrimp preparation method |
| CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
| CN107094860A (en) * | 2017-06-16 | 2017-08-29 | 遵义医学院 | A kind of fish product antistaling agent and preparation method thereof |
| CN107296091A (en) * | 2017-06-26 | 2017-10-27 | 浙江大学舟山海洋研究中心 | A kind of method that super low temperature quick frozen reduces Penaeus Vannmei benevolence percentage of water loss |
| CN107343629A (en) * | 2017-08-10 | 2017-11-14 | 李生旭 | One seed shrimp processing technique |
| CN107361119A (en) * | 2017-09-22 | 2017-11-21 | 程翀宇 | A kind of squid freeze-drying method |
| CN107494695A (en) * | 2017-09-27 | 2017-12-22 | 贵州松桃嘟嘟食品有限公司 | A kind of pork freezes preprocess method |
| CN107647242A (en) * | 2017-08-24 | 2018-02-02 | 安徽靖童科技农业发展有限公司 | A kind of freeze preservation agent of fried food |
| CN107801764A (en) * | 2017-11-01 | 2018-03-16 | 浙江海洋大学 | A kind of preservation method of program cooling krill |
| 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 |
| CN108124948A (en) * | 2017-12-13 | 2018-06-08 | 安徽晴阳翔农业科技发展有限公司 | A kind of chilled meat food preservative |
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
| CN113693123A (en) * | 2021-08-02 | 2021-11-26 | 泰克尼康科技有限公司 | Freezing preservation method for fresh shrimps |
-
2015
- 2015-11-13 CN CN201510773553.5A patent/CN105432767A/en not_active Withdrawn
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
| CN106259830A (en) * | 2016-08-15 | 2017-01-04 | 黎建波 | A kind of aquatic products composite fresh-keeping agent prescription |
| 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 |
| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106689335A (en) * | 2016-12-06 | 2017-05-24 | 河池市技术开发中心 | Meat fresh-keeping agent and preparation method thereof |
| CN106857787A (en) * | 2017-01-22 | 2017-06-20 | 舟山金星水产有限公司 | A kind of preparation technology for keeping phoenix tail prawns color vivid |
| CN106900835A (en) * | 2017-02-28 | 2017-06-30 | 浙江海洋大学 | A kind of freezing shrimp meat protective agent and plating water glaze method |
| CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
| 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 |
| CN106962834A (en) * | 2017-04-27 | 2017-07-21 | 北海市万景海产有限公司 | A kind of instant ripe shrimp preparation method |
| CN107094860A (en) * | 2017-06-16 | 2017-08-29 | 遵义医学院 | A kind of fish product antistaling agent and preparation method thereof |
| CN107296091A (en) * | 2017-06-26 | 2017-10-27 | 浙江大学舟山海洋研究中心 | A kind of method that super low temperature quick frozen reduces Penaeus Vannmei benevolence percentage of water loss |
| CN107343629A (en) * | 2017-08-10 | 2017-11-14 | 李生旭 | One seed shrimp processing technique |
| CN107647242A (en) * | 2017-08-24 | 2018-02-02 | 安徽靖童科技农业发展有限公司 | A kind of freeze preservation agent of fried food |
| CN107361119A (en) * | 2017-09-22 | 2017-11-21 | 程翀宇 | A kind of squid freeze-drying method |
| CN107494695A (en) * | 2017-09-27 | 2017-12-22 | 贵州松桃嘟嘟食品有限公司 | A kind of pork freezes preprocess method |
| CN107801764A (en) * | 2017-11-01 | 2018-03-16 | 浙江海洋大学 | A kind of preservation method of program cooling krill |
| CN108124948A (en) * | 2017-12-13 | 2018-06-08 | 安徽晴阳翔农业科技发展有限公司 | A kind of chilled meat food preservative |
| 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 |
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
| WO2021088178A1 (en) * | 2019-11-06 | 2021-05-14 | 江南大学 | Preparation method for water-retaining nanoagent and applications thereof in quick-frozen crustacean shrimp product |
| US11612169B2 (en) | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
| CN113693123A (en) * | 2021-08-02 | 2021-11-26 | 泰克尼康科技有限公司 | Freezing preservation method for fresh shrimps |
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Application publication date: 20160330 |