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Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water

A technology for electrolyzing water and prawns, applied in the fields of application, food preservation, food science, etc., can solve the problems of the inability to improve the export price level, inflexible sales of large frozen blocks, and market sales restrictions, etc. The effect of decreasing, maintaining quality

Inactive Publication Date: 2014-01-29
杨公明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the slow freezing speed of this freezing method, the freezing quality is affected, and the appearance is not good, and the sales of large frozen blocks are not flexible, so that the export price cannot be raised, and the market sales are limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. Frozen shrimp pre-treatment: Pour fresh live prawns into acidic oxidation electrolyzed water at a temperature of 5°C to cool down, freeze to death or hibernate;

[0018] b. Vacuum packaging: neatly pack the processed prawns into a vacuum packaging bag of 9c, and then vacuum packaging with a vacuum degree of 0.09Mpa;

[0019] c. Quick-freezing: Put the processed prawn package into a liquid immersion quick-freezer for quick-freezing. The quick-freezing temperature is -40°C, and the freezing time is 10 minutes, until the center temperature of the frozen shrimp package is -18°C;

[0020] d. Ice-coating: remove the prawn packaging bag, take out the prawns and place them in acidic oxidation electrolyzed water at 3°C ​​for 3 seconds, and then for 2 times;

[0021] e. Secondary vacuum packaging: use vacuum packaging bags to carry out secondary packaging and vacuumize the prawns treated with ice-coating, and the vacuum degree is 0.09Mpa;

[0022] f. Constant temperature refr...

Embodiment 2

[0024] a. Pre-treatment of frozen prawns: Pour fresh live prawns into ice water with a temperature of 4°C to cool down and freeze to death or hibernate;

[0025] b. Vacuum packaging: neatly pack the processed prawns into an 8c vacuum packaging bag, and then vacuum packaging with a vacuum degree of 0.085Mpa;

[0026] c. Quick-freezing: Put the processed prawn package into a liquid immersion quick-freezer for quick-freezing. The quick-freezing temperature is -45°C, and the freezing time is 8 minutes, until the center temperature of the frozen shrimp package is -18°C;

[0027] d. Ice-hanging: remove the prawn packaging bag, take out the prawns and place them in ice water at 3°C ​​for 5 seconds, and hang the glazing for 3 times;

[0028] e. Secondary vacuum packaging: use vacuum packaging bags to carry out secondary packaging and vacuumize the prawns treated with ice-coating, and the vacuum degree is 0.085Mpa;

[0029] f. Constant temperature refrigeration: The quick-frozen bag i...

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PUM

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Abstract

The invention discloses a method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water. According to the technical scheme, the method comprises the steps of: treatment before freezing prawns, vacuum-packing, quick-freezing, icing, secondary vacuum-packing, and refrigerating at a constant temperature. Liquid immersion type quick-freezing is adopted in the method provided by the invention, so that prawns can quickly pass through the largest ice area, and damage of the large ice to cellular tissues is reduced; therefore, the original quality of prawns is preserved furthest; and the prawns are flexible, with white and shiny muscle and no perculiar smell, long in storage time, and greatly preserve nutrient elements. As the acidic oxidizing electrolyzed water is utilized to perform sterilizing pretreatment, the initial total number of bacterial colonies of the prawns is reduced, and the surface of the prawn can be coated with a layer of thin ice by icing, so that the prawns can be isolated from external air and the moisture of prawns is kept so as to prevent the prawns from shriveling and discoloring and prevent protein from denaturation, and therefore, moisture holding capacity and other indexes are improved, loss of aquatic product is reduced, the quality is improved and the shelf-life is prolonged.

Description

technical field [0001] The invention relates to a fresh-keeping method for aquatic products, in particular to a method for sterilizing and quick-freezing fresh-keeping prawns by using acidic oxidized electrolyzed water, which belongs to the field of fresh-keeping aquatic products. Background technique [0002] Prawns, also known as Oriental prawns and prawns, belong to Arthropoda, Crustacea, Decapod, and Penaeidae. They are unique aquatic species in my country. They are widely distributed from the west coast of North Korea to the coast of Zhoushan Islands, mainly in the Yellow Sea and Bohai Sea. Prawns are a precious aquatic product with tender and delicious meat and rich nutrition. Fresh shrimp can be cooked into various delicacies, and can also be made into various seafood products such as dried shrimp and dried prawns. It is really a delicacy on the banquet. According to "Compendium of Materia Medica" records: prawns are sweet and salty in nature and warm; they have the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/36A23L3/3454
Inventor 杨公明张全凯陈海强叶琼娟白永亮
Owner 杨公明
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