Multi-layer ice glazing method for frozen shrimp meat

Abstract

A multi-layer ice glazing method for frozen shrimp meat comprises steps as follows: 1) preparation of a first-layer ice glazing liquid: the mass concentration of NaCl is 0.04%-0.08%, the mass concentration of sodium alginate oligosaccharide is 0.5%-1.0%, and the mass concentration of lactitol is 0.4%-0.8%; the temperature of the first-layer ice glazing solution is controlled to be in a range of 0.2-0.8 DEG C, and shrimp meat is completely immersed for 3-7 s and then glazed with first-layer ice glaze according to conventional operation; preparation of a second-layer ice glazing solution; the mass concentration of sodium citrate is 0.05%-0.09%, the mass concentration of k-carrageenan is 0.01%-0.04%, the mass concentration of carboxymethyl cellulose is 0.05%-0.08% and the mass concentration of L-sodium ascorbate is 0.1%-0.3%; the temperature of the second-layer ice glazing solution is controlled to be in a range of 0.6-1.2 DEG C, the shrimp meat with the first-layer ice glaze is immersed into the second-layer ice glazing solution for 5-10 s and glazed with second-layer ice glaze according to conventional operation. The process is simple and safe and efficient to use, ice glaze cracking can be effectively prevented, microorganism growth is controlled, the product storage time is effectively prolonged, the total weight of ice glaze is only 8%-11% of the wet weight of the product, and the rights of consumers are protected.

Description

technical field [0001] The invention belongs to the technical field of quality safety and control of aquatic products, and in particular relates to a multi-layer ice-coating method for frozen shrimp. Background technique [0002] Litopenaeus vannamei (Litopenaeus vannamei), whose scientific name is Litopenaeus vannamei, is popular in domestic and foreign markets for its thin shell and fat body, tender meat and high nutritional value. However, during the frozen storage process of frozen shrimp, there are the following problems: serious protein denaturation, tissue damage caused by ice crystal recrystallization, muscle oxidation (including protein oxidation and lipid oxidation) resulting in product quality deterioration; The sublimation of the ice crystals in the shrimp causes the water content to decrease, or even dry out. Ice-coating is a refrigeration and fresh-keeping technology that is often used to keep aquatic products fresh. It refers to freezing aquatic products, qui...

AI Technical Summary

Problems solved by technology

However, during the frozen storage process of frozen shrimp, there are the following problems: serious protein denaturation, tissue damage caused by ice crystal recrystallization, muscle oxidation (including protein oxidation and lipid oxidation) resulting in product quality deterioration; The sublimation of ice crystals in the shrimp causes the water content to decrease, or even dry out

Therefore, it is generally protected by outsourcing ice coating technology, but the commonly used ice coating soaking liquid is mostly drinking water or clean sea water, although it can prevent the oxidation of frozen meat fats and pigments, but its adhesion is weak, and it will be damaged during storage. In the middle, it is easy to crack and fall off and lose its protective effect, resulting in the occurrence of oxidation

In addition, the amount of ice-coating usually accounts for about 5% to 12% of the wet weight of the product, but some merchants' ice-coating volume reaches 25%-45%, which not only seriously damages the rights and interests of consumers, but also cannot guarantee that the ice coat will not crack

Therefore, under the premise of ensuring the quality of glazing coating, reducing the amount of glazing coating not only protects the rights and interests of consumers, but also reduces the energy consumption of glazing coating and the volume of the final product. There is no literature report on such research results

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