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Fresh-keeping technology of slipper lobsters

A pipa shrimp and process technology, applied in the field of pipa shrimp fresh-keeping technology, can solve the problems of affecting appearance quality and commodity value, poor fresh-keeping effect of fresh shrimp, spoilage and the like, so as to delay the increase of the total number of bacteria and volatile base nitrogen, Excellent fresh-keeping effect and the effect of preventing shrimp from shrinking

Inactive Publication Date: 2017-06-23
舟山金星水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a general characteristic of aquatic products, shrimp is extremely susceptible to bacterial infection and spoilage due to its high water and protein content during fresh-keeping storage and transportation.
At the same time, there is a large amount of polyphenol oxidase (PPO) in shrimp, which can easily react with dopa substances in the body to produce melanin, causing the blackening of shrimp, causing a sharp decline in quality, and seriously affecting its appearance quality and commodity value.
[0004] Prior art such as authorization announcement number CN 104082394 B A method for fresh shrimp preservation This invention provides a method for fresh shrimp preservation, which solves the problem that the fresh shrimp preservation method in the prior art has poor preservation effect on fresh shrimp. It includes the following steps: (1) pretreatment of fresh shrimp; (2) preparation of composite film-forming solution; (3) soaking into film; (4) packaging and storage
The fresh-keeping method of the invention has simple steps and strong operability. The composition ratio of the film-forming liquid and the film-forming process are optimized, which can effectively prevent the blackening of fresh shrimp and effectively delay the increase of the total number of bacteria and volatile basic nitrogen. , effectively prolonging the freshness period of fresh shrimp, but the freshness effect still has room for improvement, and the antibacterial effect of the packaging bags used in packaging is not ideal

Method used

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  • Fresh-keeping technology of slipper lobsters
  • Fresh-keeping technology of slipper lobsters

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Pipa shrimp preservation process, the process steps are as follows:

[0024] 1) Pretreatment: Wash the pipa prawns and drain until there is no water on the surface of the pipa prawns;

[0025] 2) Preparation of preservative for coating film: preferably 0.009 parts by weight of 4-hexylresorcinol, 1.2 parts of citric acid, 1 part of ascorbic acid, 0.002 parts of polyvinyl alcohol, 1.1 parts of chitosan, 9 parts of glacial acetic acid 0.006 part, 0.006 part of eicosapentaenoic acid, 91 parts of water, successively 4-hexylresorcinol, citric acid, ascorbic acid, polyvinyl alcohol and eicosapentaenoic acid are dissolved in water, stirred evenly, and then Add glacial acetic acid and mix evenly, then add chitosan, stir evenly, and leave it in vacuum to obtain a coating preservative;

[0026] 3) Applying: apply the preservative coating film on the surface of the pipa shrimp, and dry in cold air;

[0027] 4) Packing and refrigeration: vacuum-pack the dried pipa shrimp in a fres...

Embodiment 2

[0035] Pipa shrimp preservation process, the process steps are as follows:

[0036] 1) Pretreatment: Wash the pipa prawns and drain until there is no water on the surface of the pipa prawns;

[0037] 2) Preparation of preservative for coating film: preferably 0.009 parts by weight of 4-hexylresorcinol, 1.2 parts of citric acid, 1 part of ascorbic acid, 0.002 parts of polyvinyl alcohol, 1.1 parts of chitosan, 9 parts of glacial acetic acid 0.006 part, 0.006 part of eicosapentaenoic acid, 91 parts of water, successively 4-hexylresorcinol, citric acid, ascorbic acid, polyvinyl alcohol and eicosapentaenoic acid are dissolved in water, stirred evenly, and then Add glacial acetic acid and mix evenly, then add chitosan, stir evenly, and leave it in vacuum for 12 minutes to obtain a coating preservative;

[0038] 3) Smearing: Apply the coating preservative to the surface of the pipa shrimp, and dry it for 14 minutes at 8°C and a wind speed of 1.3m / s;

[0039] 4) Packing and cold sto...

Embodiment 3

[0041] The sensory score, pH value of shrimp meat, TVB-N value and the total number of colonies were analyzed and determined during or after 5 days of cold storage of the pipa shrimp adopted by this fresh-keeping process and the pipa shrimp of the blank control group. The sensory evaluation is carried out in accordance with the scoring standards in Table 1, and the sum of the scores is the score of the sensory score of the lute shrimp; weigh 5g of the sample, add 50ml of distilled water to the beaker, stir well (mash with a masher), and place 30min (constantly shake), then filter, take the filtrate, measure it with a pH meter, and read the pH value directly; the determination of TVB-N and the total number of colonies is carried out with reference to relevant national standards, and the results are shown in Table 2.

[0042] project 3 points 2 minutes 1 point 0 marks fleshy tissue The muscle tissue is clear and elastic, and the meat and shell are closely...

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Abstract

The invention provides a fresh-keeping technology of slipper lobsters. The fresh-keeping technology comprises the following technological steps of performing pretreatment: thoroughly cleaning the slipper lobsters, and draining the cleaned slipper lobsters until water does not exist on the surfaces of the drained slipper lobsters; preparing a film coating fresh-keeping agent: dissolving 4-hexylresorcinol, citric acid, ascorbic acid, Wanwei PVA and eicosapentaenoic acid in water, performing uniform stirring, then adding glacial acetic acid, performing uniform mixing, then adding chitosan, performing uniform stirring, and performing vacuum standing so as to obtain the film coating fresh keeping agent; performing applying: applying the film coating fresh keeping agent to the surfaces of the slipper lobsters, and performing cold air drying; and performing packaging and cold storage: performing vacuum packaging on the slipper lobsters after cold air drying with fresh-keeping bags containing antibacterial agents, and performing cold storage. The fresh-keeping technology disclosed by the invention is simple in technology, the fresh keeping agent is green, free from toxins and harmless to the slipper lobsters and human bodies, the slipper lobsters are effectively prevented from darkening, and the fresh-keeping time of the slipper lobsters is prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping shrimps, and in particular relates to a fresh-keeping process for pipa shrimps. Background technique [0002] Pipa shrimp, scientific name "shrimp mantis", also known as climbing shrimp or mantis shrimp, belongs to Arthropoda, Crustacea subphylum, Soft carapace, Grazing shrimp subclass, Stomatopoda, and Mantis shrimp species. It is a common marine economic animal. It is a bottom sacrificial burrowing shrimp. It lives in shallow tides and deep sea sediments or coral reefs, and is nocturnal. There are more than 60 kinds of its family. The distribution range is very wide. In Guangdong, there are mantis shrimps imported from Thailand, with a body length of 30 cm. Domestic mantis shrimps are about 10 to 15 cm long and weigh 50 to 100 grams. Mantis shrimp is a coastal and inshore species with low price. It is a nutritious, juicy and tender seafood. [0003] Shrimp is an important class of aquat...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/16A23B4/20A23B4/24B65D81/20B65D81/28
CPCA23B4/10A23B4/16A23B4/20A23B4/24B65D81/2023B65D81/28
Inventor 缪文叶沈宏炜
Owner 舟山金星水产有限公司
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