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A kind of processing method of frozen headed Penaeus vannamei

A processing method and technology of white shrimp, which can be applied in shrimp/lobster processing, climate change adaptation, etc., can solve problems such as redness and blackening of the head, and achieve the effect of improving quality and appearance

Active Publication Date: 2017-10-31
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above problems, the present invention provides a method for processing frozen headed Penaeus vannamei, which is used to solve the problem that the head of Penaeus vannamei is prone to black and red changes after thawing in frozen storage by traditional methods

Method used

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  • A kind of processing method of frozen headed Penaeus vannamei
  • A kind of processing method of frozen headed Penaeus vannamei

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Experimental program
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Effect test

Embodiment 1

[0017] In this embodiment, the present invention is described in detail with reference to the accompanying drawings. The invention suppresses shrimp head polyphenol oxidase activity and microbial reproduction through low-temperature control and composite biological preservation technology, solves the phenomenon that shrimp heads are prone to red and black heads during the thawing process of frozen vannamei vannamei, and improves the quality and appearance of frozen prawns.

[0018] A kind of processing method of frozen headed Penaeus vannamei provided by the invention is realized by the following scheme:

[0019] a, Put fresh and alive Penaeus vannamei into ice water with a water temperature of 0-2°C, and pass CO2 at the same time 2 Gas sudden death.

[0020] b. Cleaning and disinfection: clean and remove sediment and weeds, then transfer the prawns to ozone water with an ozone concentration of 0.8-1.0 ppm and a water temperature of 0-5°C for 3-5 minutes for disinfection.

...

Embodiment 2

[0026] Comparative Test, figure 2 The comparative effect of the blackhead rate of frozen prawns processed by the traditional method and the method of the present invention is thawed at 0-4 ° C. It can be clearly seen from the experimental results that using the processing method provided by the present invention can greatly reduce Shrimp head blackhead rate, with a prominent effect.

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Abstract

The present invention discloses a frozen penaeus vannamei with heads processing method which is realized by the scheme as follows: timely killing live penaeus vannamei, cleaning and disinfecting, soaking to preserve fresh, freezing, and ice glazing. The soaking fresh preserving process contains biological preservative water or ice and ice glazing water which contains 0.3-0.5 g / L nisin, 0.5-1.0 g / L chitosan, 3-5 g / L epsilon-polylysine (epsilon-PL), 0.005-0.01 g / L 4-hexylresorcinol (4-HR), and 0.5-1.0 g / L L-ascorbic acid (Vc). By low-temperature control and complex biological preservation technology, polyphenol oxidase activity and microbial proliferation in the penaeus vannamei head can be inhibited, the problems of easy appeared black and red heads of the frozen penaeus vannamei with heads during the thawing process can be resolved, and the quality and appearance of the frozen penaeus vannamei with heads are enhanced.

Description

technical field [0001] The invention relates to a fresh-keeping technology of aquatic products, in particular to a processing method of frozen head-on Penaeus vannamei. Background technique [0002] Penaeus vannamei is an aquatic product with high nutritional value. However, vannamei is easy to be corrupted and difficult to store. Generally, it needs to be refrigerated. However, after being treated by traditional refrigerated preservation methods, the head of the shrimp is prone to black and red changes during the thawing process. Phenomenon, red to black greatly reduces the quality and appearance of South American prawns, seriously affecting the sales value of frozen prawns. Contents of the invention [0003] In view of the above problems, the present invention provides a method for processing frozen headed Penaeus vannamei, which is used to solve the problem that the heads of the prawns frozen and stored by traditional methods are prone to black and red changes after tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C29/02
CPCY02A40/90
Inventor 肖朝耿唐宏刚陈黎洪叶梦迪吴玫瑰沈跃军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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