CN112088931A - Fresh-keeping method for inhibiting shrimp blackening - Google Patents
Fresh-keeping method for inhibiting shrimp blackening Download PDFInfo
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- CN112088931A CN112088931A CN202011126180.XA CN202011126180A CN112088931A CN 112088931 A CN112088931 A CN 112088931A CN 202011126180 A CN202011126180 A CN 202011126180A CN 112088931 A CN112088931 A CN 112088931A
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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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
- A23B4/14—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
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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
- A23B4/14—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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Abstract
The invention relates to a fresh-keeping method for inhibiting the blackening of shrimps, which comprises the steps of pretreatment of fresh and live shrimps, preparation of a composite fresh-keeping agent, spraying, film forming, packaging and refrigeration. The preservation method for inhibiting the shrimp blackening adopts the konjac glucomannan as a carrier and other auxiliary agents to prepare the composite fresh-keeping preservative which has strong hydrophilicity, strong oxidation resistance, good stability, strong corrosion resistance and composite preservation performance and is prepared for spray preservation. Compared with the traditional preservation method, the konjac glucomannan is used as a main material for inhibiting the blackening of shrimps, and has strong oxidation resistance, moderate adhesion and good antiseptic and bacteriostatic effects; the shelf life of the shrimp without blackening is prolonged to more than 30 days from the original 5 days. Before eating, the food can be cooked only by unfreezing and then washing with clear water; the fresh and alive preservative is non-toxic and harmless, convenient in material taking, low in price, simple in production process and suitable for industrial production.
Description
Technical Field
The invention relates to a fresh-keeping method for shrimps, in particular to a fresh-keeping method for inhibiting the shrimps from blackening, and belongs to the technical field of aquatic product fresh keeping.
Background
The shrimps are rich in a large amount of astaxanthin, and the cells of the shrimps are easily damaged mechanically and are extremely easy to decay and deteriorate in the processes of fishing, transportation, processing and storage. A series of oxidation and polymerization of chromogen substances in the shrimp bodies are carried out under the action of polyphenol oxidase, melanin is formed and deposited on the surfaces of the shrimp bodies, and the shrimp is blackened. The live shrimps are extremely easy to be polluted by bacteria after being frozen to death by crushed ice, and the quality of the shrimp meat is deteriorated due to factors such as fat oxidation rancidity and the like. Wherein bisphenol, quinone and other substances formed by the growth and metabolism of specific putrefying bacteria generate bad gas and flavor, so that the product is not acceptable in sense, and the sensory quality of the shrimp body is gradually reduced.
At present, the low-temperature preservation is not enough to ensure that the shrimp meat quality is maintained and the shelf life is prolonged. However, the shrimp body is easy to crack texture in the storage process, and endogenous enzymes and putrefying bacteria still have certain activity, so that the protein and fat in the shrimp meat are easy to be oxidized and decomposed at low temperature. Therefore, in the storage process, the quality of the shrimps is improved by combining the fresh-keeping technology on freshness, the texture of the shrimps is protected, and the nutrient components of the shrimp meat are not lost.
The invention patent with application number 201410824025.3 discloses a marine fresh-keeping method for sea shrimps (application date: 2014.12.26), which adopts materials such as glucose oxidase, dithiothreitol, nisin, sodium fumarate and the like. Compared with the existing products in the market, the fresh-keeping method has the advantages of simple operation process, less equipment investment, environmental protection, safety and suitability for industrial production, and can prolong the fresh-keeping time of the shrimps to about 7 days at the temperature of 0-2 ℃ on the premise of ensuring the eating quality and the sensory quality of the shrimps. But the fresh-keeping method can not well attach the fresh-keeping agent to the surface of the shrimp body, and the conditions of unevenness and the like exist.
The invention discloses a red shrimp preservative and a preparation method thereof (application date: 2014.12.26) with the application number of 201410824273.8, which are prepared from materials such as modified nano SiO2, monoglyceride, nisin, metallothionein, chitosan and the like. The invention has the advantages of no influence on the sensory quality of the cultured shrimps, no harm to the health of human bodies, capability of obviously prolonging the shelf life of the shrimps under the refrigeration condition and improving the eating quality of the red shrimps. However, the preservative has high cost, cannot realize good industrial production and needs to be optimized.
The invention patent with application number 201510090801.6 discloses a preservation method of penaeus vannamei boone (application date: 2015.06.17), which prepares a preservation solution by compounding lipopeptide, tea polyphenol, papain, pepsin and other materials. Compared with the existing products in the market, the fresh-keeping method has the advantages of low cost and wide application range, and has the effects of inhibiting shrimp head zymolyte utilized by microorganisms, reducing the use of the fresh-keeping liquid, improving the texture quality of shrimps in the storage process and the like. However, the operation of the fresh-keeping liquid is too simple to achieve the effect of long-acting fresh keeping, and needs to be further optimized.
With the steady improvement of the living standard of people and the gradual change of consumption concept, people have more and more demand for high-quality shrimps, so the fresh-keeping requirement of the shrimps is developed from healthy eating, safety and harmlessness to the prolongation of the shelf life of the shrimps under the refrigeration condition, the eating quality of the shrimps is improved, the sale range of products is enlarged, and the aspect of being suitable for industrial production is really realized. The environmental problem is prominent, the technology is continuously innovative, and the environment-friendly material is demanded. Under the background, the preservation technologies such as preservative, preservation solution, low-temperature preservation and the like are obviously not enough to meet the requirement of the preservation of shrimps.
Disclosure of Invention
The invention aims to provide a preservation method which is different from the traditional preservation technology and can inhibit the shrimp from blackening. In particular to a compound spray preservative for spray preservation. The composite spray preservative is prepared by taking konjac glucomannan as a main material, utilizing the characteristics of certain water retention property, film forming property, gel property and the like of the konjac glucomannan, and assisting with an antioxidant, a preservative and a natural color fixative, and has strong hydrophilicity, strong plasticity, good stability and strong oxidation and corrosion resistance.
The following technical scheme is adopted to achieve the purpose.
The invention relates to a fresh-keeping method for inhibiting shrimp blackening, which is characterized by comprising the following steps:
(1) pretreatment: dissolving konjac glucomannan in water to prepare 0.1% konjac glucomannan hydrosol, refrigerating to-1-0 ℃, and pouring fresh shrimps into the hydrosol to freeze until the shrimps die; then taking out the frozen shrimps, soaking the shrimps in a mixed solution of edible salt and edible alkali for several seconds, cleaning the shrimps and draining the shrimps; soaking, namely soaking the frozen shrimps in a mixed solution of edible salt and edible alkali;
(2) preparing a composite fresh preservative: respectively adding the raw materials into konjac glucomannan hydrosol with the mass concentration of 1%, magnetically stirring for 2-3h at room temperature, rotating at 1000rpm/min, and filtering to obtain the composite fresh and alive preservative, wherein the mass concentration of the raw materials in the composite fresh and alive preservative is as follows: 0.1 to 0.3 percent of baicalein, 0.3 to 0.5 percent of 4-hexylresorcinol, 0.3 to 0.5 percent of EDTA disodium, 0.3 to 0.5 percent of tea polyphenol, 0.5 to 1.0 percent of chitosan, 0.3 to 0.5 percent of sodium isoascorbate and 0.3 to 0.5 percent of citric acid;
(3) spraying: suspending the shrimps pretreated in the step (1) on a sterile conveyor belt, and spraying the cooled composite fresh-keeping agent on the surfaces of the shrimps at a rate of 2-4 mL/min by using a spraying device;
(4) film forming: blowing the shrimps subjected to spray treatment in the step (3) to the surface of the shrimp body by using cold air, and dripping the shrimps;
(5) packaging and refrigerating: and (4) carrying out vacuum packaging on the shrimps treated in the step (4) by using a food-grade plastic film bag, and refrigerating at-2-0 ℃.
Wherein in the mixed liquid of the edible salt and the edible alkali in the step (1), the mass percentage concentration of the edible salt is 2-6%;
in the mixed liquid of the edible salt and the edible alkali in the step (1), the mass percentage concentration of the edible alkali is 2-6%;
the temperature of the cooled composite fresh-keeping agent in the step (3) is 3-5 ℃;
the temperature of the cold air in the step (4) is 3-5 ℃;
the flow speed of the cold air flow in the step (4) is 100-150 m/min;
and (4) no liquid drops drip when the fresh-keeping agent is blown to the surface of the shrimp body, namely the fresh-keeping agent is dried and hardened on the surface of the shrimp body to form a layer of film.
The invention has the advantages that: the preservation method for inhibiting the shrimp blackening adopts konjac glucomannan as a carrier and other auxiliary agents to prepare the composite fresh-keeping preservative which has strong hydrophilicity, strong oxidation resistance, good stability, strong corrosion resistance and composite preservation performance and is sprayed for preservation. Compared with the traditional preservation method, the konjac glucomannan is used as the main preservation material for inhibiting the shrimp blackening, and has strong oxidation resistance, moderate adhesion and good antiseptic and bacteriostatic effects; the temperature of the composite fresh-keeping agent is 3-5 ℃ during film forming, so that the permeation speed of the composite fresh-keeping agent is ensured, and the shrimp meat quality deterioration caused by overhigh temperature during soaking is avoided. The shelf life of the shrimp without blackening is prolonged to more than 30 days from the original 5 days. Before eating, the food can be cooked only by unfreezing and then washing with clear water; the fresh and alive fresh-keeping agent is pure natural, non-toxic and harmless, convenient to obtain materials, low in price, simple in production process and suitable for industrial production.
The konjac glucomannan is used as a main raw material, and the meat quality of shrimps can be better protected due to strong hydrophilicity; baicalein, chitosan, 4-hexylresorcinol, EDTA disodium, tea polyphenol, sodium erythorbate, sodium citrate and the like are used as auxiliary materials, frozen 0.1% konjac glucomannan sol is adopted, and in order to protect shrimp tissues from mechanical damage, a small amount of edible salt and edible alkali powder are added into clear water to be mixed and soaked for several seconds to clean the shrimps, so that dirty substances on the surfaces of the shrimps can be effectively removed, and the effective components can be conveniently and fully permeated into the shrimp bodies in the subsequent soaking process. Meanwhile, in the subsequent spraying process, a protective film is formed on the surface of the shrimp body, 4-hexylresorcinol and EDTA disodium can strongly inhibit the enzyme activity, tea polyphenol can serve as an antioxidant, sodium erythorbate has the functions of keeping fresh and helping color, and through the synergistic effect of sodium citrate and sodium erythorbate, the browning of shrimp meat can be prevented, oxygen can be isolated, and the generation of histamine in the shrimp can be inhibited; baicalein and chitosan have the advantages that the nutrient substances of the shrimp meat are well inhibited from being eroded by harmful microorganisms, and the prawn has certain effects of keeping freshness, resisting bacteria and preventing diseases; the shrimp tissues can be protected from mechanical damage by adopting a mode of slow conveying of a sterile conveying belt.
The performance test of the preservation method for inhibiting the shrimp blackening of the invention is compared with the performance test of the commercial preservation method, and the result is shown in table 1.
TABLE 1 correlation test results of 30-day fresh-keeping performance test of fresh-keeping method for inhibiting shrimp blackening and commercial shrimp fresh-keeping method
Through the test comparison, the preservation method for inhibiting the shrimp blackening is better than other preservation methods in the market in indexes such as oxidation resistance, blackening, volatile basic nitrogen, refrigeration dry consumption rate, juice loss rate and the like.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Embodiment 1 a preservation method for inhibiting shrimp blackening, comprising the steps of:
(1) pretreatment: dissolving konjac glucomannan in water to prepare 0.1% konjac glucomannan hydrosol, refrigerating to-1-0 ℃, and pouring fresh shrimps into the hydrosol to freeze until the shrimps die; and then taking out the frozen shrimps, adding a mixed solution of 2% of edible salt and 2% of edible alkali by mass percent, soaking for 30s, cleaning, and draining. And soaking, namely soaking the frozen shrimps in a mixed solution of edible salt and edible alkali.
(2) Preparing a composite fresh preservative: respectively adding the raw materials into konjac glucomannan hydrosol with the mass concentration of 1%, magnetically stirring for 2 hours at room temperature, rotating at 1000rpm/min, and filtering to obtain the composite fresh and alive preservative, wherein the mass concentration of the raw materials in the composite fresh and alive preservative is as follows: 0.1% of baicalein, 0.3% of 4-hexylresorcinol, 0.3% of EDTA disodium, 0.3% of tea polyphenol, 0.5% of chitosan, 0.3% of sodium erythorbate and 0.3% of citric acid;
(3) spraying: suspending the shrimps pretreated in the step (1) on a sterile conveyor belt, and uniformly spraying the compound fresh preservative cooled to 5 ℃ on the surfaces of the shrimps at a rate of 2 mL/min.
(4) Film forming: and (4) drying the shrimps subjected to spray treatment in the step (3) by using cold air at 5 ℃ until no liquid drops drip on the body surface, wherein the flow rate of the cold air is 100 m/min. The film forming efficiency is improved by adopting cold air drying, and meanwhile, a layer of uniform protective film is formed on the surface of the shrimp body.
(5) Packaging and refrigerating: and (4) carrying out vacuum packaging on the shrimps in the step (4) by using a food-grade plastic film bag, and then placing the shrimps in an environment with the temperature of-2-0 ℃ for refrigeration.
The preservation method for inhibiting the shrimp from blackening, which is prepared by the embodiment, can be used as a preservation method for inhibiting the shrimp from blackening for the shrimps cultured from fresh water. The shrimp preservative has the advantages of small formula dosage, suitability for shrimps growing in fresh water areas for a long time, long shelf life prolonged to more than 30 days, simple production process and greatly reduced production cost.
Embodiment 2 a preservation method for inhibiting shrimp blackening, comprising the steps of:
(1) pretreatment: dissolving konjac glucomannan in water to prepare 0.1% konjac glucomannan hydrosol, refrigerating to-1-0 ℃, and pouring fresh shrimps into the hydrosol to freeze until the shrimps die; and then taking out the frozen shrimps, adding a mixed solution of edible salt with the mass percentage concentration of 4% and edible alkali with the mass percentage concentration of 4%, soaking for 45s, cleaning, and draining. And soaking, namely soaking the frozen shrimps in a mixed solution of edible salt and edible alkali.
(2) Preparing a composite fresh preservative: respectively adding the raw materials into 1% konjac glucomannan sol, magnetically stirring at room temperature for 2.5h at the rotating speed of 1000rpm/min, and filtering to obtain a composite fresh preservative; the mass concentration of the raw materials in the composite fresh-keeping agent is as follows: 0.2% of baicalein, 0.4% of 4-hexylresorcinol, 0.4% of EDTA disodium, 0.4% of tea polyphenol, 0.8% of chitosan, 0.4% of sodium erythorbate and 0.4% of citric acid;
(3) spraying: suspending the shrimps pretreated in the step (1) on a sterile conveyor belt, and uniformly spraying the composite fresh preservative cooled to 4 ℃ on the surfaces of the shrimps at 3 mL/min;
(4) film forming: and (4) drying the shrimps subjected to spray treatment in the step (3) by using cold air at 4 ℃ until no liquid drops drop on the body surface, wherein the flow rate of the cold air is 125 m/min. The film forming efficiency is improved by adopting cold air drying, and a layer of uniform protective film is formed on the surface of the shrimp body;
(5) packaging and refrigerating: and (4) carrying out vacuum packaging on the shrimps in the step (4) by using a food-grade plastic film bag, and then placing the shrimps in an environment with the temperature of-2-0 ℃ for refrigeration.
The preservation method for inhibiting the shrimp from blackening, which is prepared by the embodiment, can be used for preserving the shrimps which are cultured from seawater. Due to the moderate dosage of the formula, the shrimp growing in seawater for a long time can fully resist oxidation, has moderate spray adhesion, good antiseptic and bacteriostatic effects and simple production process, and is suitable for being put into industrial production.
Embodiment 3 a preservation method for inhibiting shrimp blackening, comprising the steps of:
(1) pretreatment: dissolving konjac glucomannan in water to prepare 0.1% konjac glucomannan hydrosol, refrigerating to-1-0 ℃, and pouring fresh shrimps into the hydrosol to freeze until the shrimps die; and then taking out the frozen shrimps, adding a mixed solution of edible salt with the mass percentage concentration of 6% and edible alkali with the mass percentage concentration of 6%, soaking for 60s, cleaning, and draining. And soaking, namely soaking the frozen shrimps in a mixed solution of edible salt and edible alkali.
(2) Preparing a composite fresh preservative: respectively adding the raw materials into 1% konjac glucomannan sol, magnetically stirring at room temperature for 3h at the rotating speed of 1000rpm/min, and filtering to obtain a composite fresh preservative; the final mass concentration of the raw materials in the composite fresh-keeping agent is as follows: 0.3% of baicalein, 0.5% of 4-hexylresorcinol, 0.5% of EDTA disodium, 0.5% of tea polyphenol, 1.0% of chitosan, 0.5% of sodium erythorbate and 0.5% of citric acid;
(3) spraying: suspending the shrimps pretreated in the step (1) on a sterile conveyor belt, and uniformly spraying a composite fresh preservative cooled to 3 ℃ on the surfaces of the shrimps at a rate of 4 mL/min;
(4) film forming: and (4) drying the shrimps subjected to spray treatment in the step (3) by using cold air at the temperature of 3 ℃ at the flow speed of 150m/min until no liquid drops drop on the body surface. The film forming efficiency is improved by adopting cold air drying, and a layer of uniform protective film is formed on the surface of the shrimp body;
(5) packaging and refrigerating: and (4) carrying out vacuum packaging on the shrimps in the step (4) by using a food-grade plastic film bag, and then placing the shrimps in an environment with the temperature of-2-0 ℃ for refrigeration.
The preservation method for inhibiting the shrimp blackening prepared in the embodiment can be used as a preservation method for inhibiting the shrimp blackening of wild shrimps caught from deep ocean. The fresh-keeping preservative has the advantages of pure nature, no toxicity, no harm, convenient material acquisition, low price, simple production process, strong oxidation resistance, good antiseptic and bacteriostatic properties, and greatly prolongs the shelf life of the shrimps.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (6)
1. A fresh-keeping method for inhibiting shrimp blackening is characterized by comprising the following steps:
pretreatment: dissolving konjac glucomannan in water to prepare 0.1% konjac glucomannan hydrosol, refrigerating to-1-0 ℃, and pouring fresh shrimps into the hydrosol to freeze until the shrimps die; then taking out the frozen shrimps, soaking the shrimps in a mixed solution of edible salt and edible alkali for a plurality of seconds, cleaning the shrimps and draining the shrimps; soaking, namely soaking the frozen shrimps in a mixed solution of edible salt and edible alkali;
(2) preparing a composite fresh preservative: respectively adding the raw materials into konjac glucomannan hydrosol with the mass concentration of 1%, magnetically stirring for 2-3h at room temperature, rotating at 1000rpm/min, and filtering to obtain the composite fresh and alive preservative, wherein the mass concentration of the raw materials in the composite fresh and alive preservative is as follows: 0.1 to 0.3 percent of baicalein, 0.3 to 0.5 percent of 4-hexylresorcinol, 0.3 to 0.5 percent of EDTA disodium, 0.5 to 1.0 percent of chitosan, 0.3 to 0.5 percent of tea polyphenol, 0.3 to 0.5 percent of sodium erythorbate and 0.3 to 0.5 percent of citric acid;
(3) spraying: suspending the shrimps pretreated in the step (1) on a sterile conveyor belt, and spraying the cooled composite fresh-keeping agent on the surfaces of the shrimps at a rate of 2-4 mL/min by using a spraying device;
(4) film forming: blowing the shrimps subjected to spray treatment in the step (3) to the surface of the shrimp body by using cold air, and dripping the shrimps;
(5) packaging and refrigerating: and (4) carrying out vacuum packaging on the shrimps treated in the step (4) by using a food-grade plastic film bag, and refrigerating at-2-0 ℃.
2. The preservation method for inhibiting the shrimp from blackening according to claim 1, wherein the mass concentration of the edible salt in the mixed solution of the edible salt and the edible alkali in the step (1) is 2-6%.
3. The preservation method for inhibiting the shrimp from blackening according to claim 1, wherein the mass concentration of the edible alkali in the mixed solution of the edible salt and the edible alkali in the step (1) is 2-6%.
4. The preservation method for inhibiting the shrimp from blackening according to claim 1, wherein the temperature of the cooled composite fresh-keeping agent in the step (3) is 3-5 ℃.
5. The preservation method for inhibiting shrimp from blackening according to claim 1, wherein the temperature of the cold air in the step (4) is 3-5 ℃.
6. The preservation method for inhibiting shrimp from blackening according to claim 1, wherein the flow rate of the cold air in step (4) is 100-150M/min.
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| CN115316426A (en) * | 2022-07-12 | 2022-11-11 | 华中农业大学 | Application of baicalein in fresh fish preservation |
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| EP3628174A1 (en) * | 2018-09-25 | 2020-04-01 | Icelandic Export Center Ltd. | Method for preserving shrimp |
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| CN102160675A (en) * | 2011-03-28 | 2011-08-24 | 浙江省海洋开发研究院 | Method for using polyphenol oxidase inhibitor to prevent blackening of shrimps |
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| CN105028601A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Shrimp blackening preventing agent, and preparation method and application thereof in euphausia superba |
| CN105918426A (en) * | 2016-05-03 | 2016-09-07 | 陈志宏 | Slow release river shrimp preservative |
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Application publication date: 20201218 |