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Fresh shrimp freezing method and fresh shrimp cryoprotective agent

A cryopreservation protection agent, fresh shrimp technology, applied in the processing field of aquatic products, can solve problems such as peculiar smell and affect the taste, and achieve the effects of reducing the loss of nutrients, prolonging the shelf life, and small changes in quality characteristics

Inactive Publication Date: 2014-09-03
珠海国洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After frozen aquatic products, it is easy to produce peculiar smell and affect the taste

Method used

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  • Fresh shrimp freezing method and fresh shrimp cryoprotective agent
  • Fresh shrimp freezing method and fresh shrimp cryoprotective agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0024] A kind of freezing method of fresh shrimp, concrete steps are as follows:

[0025] 1) Pretreatment of fresh shrimp: After draining the fresh shrimp, evenly spray cryoprotectant A on the surface of the fresh shrimp. The amount of cryoprotectant A is 15% of the weight of the fresh shrimp. The cryopreservation agent B is coated on the surface of the fresh shrimp, and the dosage of the cryopreservation agent B is 7% of the weight of the fresh shrimp, and it is allowed to stand for 10 minutes;

[0026] 2) Pre-freezing: Pre-freeze the pre-treated fresh shrimp at -20 to -25°C for 10 minutes;

[0027] 3) Packing: Take an appropriate amount of pre-frozen fresh shrimp and put it into a packaging bag, and vacuum seal the package;

[0028] 4) Quick-freezing: Place the product in a low-temperature environment with a temperature ≤-35°C for quick-freezing, and transfer it to a cold storage after freezing until the center temperature of the product is ≤-18°C.

[0029] The fresh shrim...

Embodiment 4

[0034] A kind of freezing method of fresh shrimp, concrete steps are as follows:

[0035] 1) Pretreatment of fresh shrimp: After draining the fresh shrimp, evenly spray cryoprotectant A on the surface of fresh shrimp. The dosage of cryoprotectant A is 12% of the weight of fresh shrimp. The cryopreservation agent B is coated on the surface of the fresh shrimp, and the dosage of the cryopreservation agent B is 4% of the weight of the fresh shrimp, and it is allowed to stand for 10 minutes;

[0036] 2) Pre-freezing: Pre-freeze the pre-treated fresh shrimp at -20 to -25°C for 20 minutes;

[0037] 3) Packing: Take an appropriate amount of pre-frozen fresh shrimp and put it into a packaging bag, and vacuum seal the package;

[0038] 4) Quick-freezing: Place the product in a low-temperature environment with a temperature ≤-35°C for quick-freezing, and transfer it to a cold storage after freezing until the center temperature of the product is ≤-18°C.

Embodiment 5

[0040] A kind of freezing method of fresh shrimp, concrete steps are as follows:

[0041] 1) Pretreatment of fresh shrimp: After draining the fresh shrimp, evenly spray cryoprotectant A on the surface of the fresh shrimp. The amount of cryoprotectant A is 5% of the weight of the fresh shrimp. The cryopreservation agent B is coated on the surface of the fresh shrimp, and the amount of the cryopreservation agent B is 7.5% of the weight of the fresh shrimp, and it is allowed to stand for 10 minutes;

[0042] 2) Pre-freezing: Pre-freeze the pre-treated fresh shrimp at -20 to -25°C for 10 minutes;

[0043] 3) Packing: Take an appropriate amount of pre-frozen fresh shrimp and put it into a packaging bag, and vacuum seal the package;

[0044] 4) Quick-freezing: Place the product in a low-temperature environment with a temperature ≤-35°C for quick-freezing, and transfer it to a cold storage after freezing until the center temperature of the product is ≤-18°C.

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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 [0001] The invention relates to the technical field of processing aquatic products, in particular to a fresh shrimp freezing method and a fresh shrimp cryoprotectant. Background technique [0002] my country is rich in seafood resources, and both river prawns and sea prawns have relatively large yields. If the prawns are not treated in time after they are caught, they will easily lose their umami taste and deteriorate due to death. Most shrimps need to be frozen immediately to extend the shelf life and preservation period, which is convenient for long-distance transportation, storage and consumption. After the aquatic product is frozen, it is easy to produce peculiar smell and affect the taste. How to prolong the shelf life and make the frozen shrimp rehydrated still maintain the original flavor and appearance, and reduce the loss of nutrients such as protein, which is still a difficult problem. Contents of the invention [0003] The invention provides a ...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/07A23L3/36A23L3/375
Inventor 张进
Owner 珠海国洋食品有限公司
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