Low-dose-irradiation freshness preserving method for swimming crabs

A fresh-keeping method and technology for swimming crab, which are applied in the preservation of meat/fish, preservation of food ingredients as antimicrobials, preservation of meat/fish by radiation/electric treatment, etc., can solve the loss of nutrients, limited fresh-keeping ability, brown crab meat Change and other problems, to achieve the effect of reducing the cost of preservation, good preservation effect, and long preservation time

Inactive Publication Date: 2017-08-29
舟山出入境检验检疫局综合技术服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the unsaturated fatty acids rich in swimming crabs are easy to oxidize and become rancid, causing the crab meat of swimming crabs to brown, causing the swimming crabs to lose their economic value
Existing methods for keeping Portunus fresh include low-temperature refrigeration and micro-frozen preservation, etc. Among them, refrigeration preservation refers to a fresh-keeping method that relies on low temperature to inhibit enzymatic reactions and microbial growth at 0-4°C, but refrigeration preservation is suitable for short-term preservation, and The ability to keep fresh is limited and will affect the taste and color of crab meat
Micro-freezing is a fresh-keeping method that places swimming crabs at -3°C to inhibit enzyme activity and microbial reproduction. The fresh-keeping time of the micro-freezing method is longer than that of cold storage, but micro-freezing can easily cause ice crystals to form inside the crab meat. Mechanical damage to muscle tissue, resulting in loss of nutrients
Chinese patent CN201510753358.6, the patent name is a fresh-keeping method for swimming crabs, and the application date is November 7, 2015. It discloses a fresh-keeping method for swimming crabs that combines modified atmosphere packaging preservation and micro-freezing preservation. First, wash the swimming crabs Put it in a carbon dioxide airtight container at 0-4°C for processing, then put it in a bag filled with a mixed gas composed of carbon dioxide, nitrogen and oxygen, and pack it in a modified atmosphere, and finally put it in an environment of -4~-2°C for micro-freezing and preservation , the preservation effect is relatively good, but the modified atmosphere packaging has high requirements on the type of packaging materials and the proportion of each component in the mixed gas.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A low-dose irradiation preservation method for swimming crabs, comprising the following steps:

[0024] (1) Rinse and thaw the frozen swimming crabs, and then put them into the preservative solution for ultrasonic soaking, the preferred soaking temperature is 5°C, the soaking time is 60 minutes, the ultrasonic power is 40W, the ultrasonic time is 10 minutes each time, and the interval time is 5 minutes. The thawing method It is preferred to first rinse with cold water at 1°C at a flow rate of 100mL / min for 30 minutes, and then rinse with cold water at 6°C at a flow rate of 500mL / min for 20 minutes. 8g, ginger 4.5g, fennel seed 6g, sage 35g, vitamin E 2.5g, white wine 20g, chitosan 0.6g, shellac 1.0g, water 200g, the optimal preparation process of the fresh-keeping solution is: astragalus, cinnamon, ginger Boil with fennel seeds in water, then add sage and continue boiling at 60°C for 30 minutes, cool to 20°C and filter, add vitamin E, white wine, chitosan, shellac to th...

Embodiment 2

[0030] A low-dose irradiation preservation method for swimming crabs, comprising the following steps:

[0031] (1) Rinse and thaw the frozen Portunus crab, then put them into the preservative solution for ultrasonic soaking. Preferably rinse with cold water at 3°C ​​at a flow rate of 150mL / min for 25 minutes, and then rinse with cold water at 6.5°C at a flow rate of 650mL / min for 15 to 20 minutes; the preservative solution is preferably prepared from the following components: Astragalus 12.5g , cinnamon 10g, ginger 5g, fennel seeds 7g, sage 40g, vitamin E 3g, white wine 25g, chitosan 0.75g, shellac 1.25g, water 250g, the preparation process is as follows: astragalus, cinnamon, ginger and fennel seeds Boil in water, then add sage and continue boiling at 65°C for 37.5 minutes, cool to 21.5°C and filter, add vitamin E, white wine, chitosan and shellac to the filtrate, stir to dissolve, and then sterilize with ultraviolet light Make fresh-keeping liquid;

[0032] (2) Ventilate a...

Embodiment 3

[0037] A low-dose irradiation preservation method for swimming crabs, comprising the following steps:

[0038] (1) Rinse and thaw the frozen Portunus crab, then put them into the preservative solution for ultrasonic soaking. It is preferred to first rinse with cold water at 5°C at a flow rate of 200mL / min for 20 minutes, and then rinse with cold water at 8°C at a flow rate of 800mL / min for 15 minutes; Cinnamon 12g, ginger 5.5g, fennel seeds 8g, sage 45g, vitamin E 3.5g, white wine 30g, chitosan 0.9g, shellac 1.5g, water 300g, the preparation process is as follows: astragalus, cinnamon, ginger and fennel Boil the seeds in water, then add sage and continue boiling at 70°C for 45 minutes, cool to 23°C and filter, add vitamin E, white wine, chitosan and shellac to the obtained filtrate, stir to dissolve, and then uv Sterilized to make fresh-keeping solution;

[0039] (2) Ventilate and dry the soaked frozen swimming crab to drain the surface moisture, the ventilation temperature ...

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PUM

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Abstract

The invention relates to the technical field of freshness preserving of aquatic products and discloses a low-dose-irradiation freshness preserving method for swimming crabs. The method comprises the steps of firstly, unfreezing the swimming crabs with flowing cold water so as to guarantee that crab meat tissue and nutritional ingredients are complete, then, soaking the swimming crabs in a freshness preserving solution so as to form a bacteriostatic and antioxygen protective liquid film on the surface of each crab shell, then, putting the swimming crabs in a gas mixture of nitrogen gas and carbon dioxide, and carrying out irradiation in a cobalt-60 irradiation field so as to kill microbes, wherein the freshness preserving solution is prepared from radix astragali, cinnamon barks, ginger, fennel seeds, Salvia officinalis, vitamin E, liquor, chitosan, lac and water. According to the low-dose-irradiation freshness preserving method for the swimming crabs, disclosed by the invention, the swimming crabs are soaked in the freshness preserving solution containing the vitamin E, the chitosan and decoction ingredients of the radix astragali and the like and then are subjected to irradiation sterilization in the irradiation field, so that the microbes can be effectively killed, the freshness preserving effect and freshness preserving time of the swimming crabs are improved, and crab meat is effectively inhibited from decaying and deteriorating; vacuum packaging and cold-storage freshness preserving are adopted finally, so that the production and transportation costs are reduced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a low-dose irradiation fresh-keeping method for swimming crabs. Background technique [0002] Swimming crabs are large and meaty, delicious and nutritious. They are distributed along the coasts of Bohai Bay, Jiangsu, Zhejiang, and Fujian. They are one of the most important and best-selling aquatic products for export in my country. However, the unsaturated fatty acids rich in swimming crabs are easy to oxidize and become rancid, which makes the crab meat of swimming crabs brown, causing swimming crabs to lose their economic value. Existing methods for keeping Portunus fresh include low-temperature refrigeration and micro-frozen preservation, etc. Among them, refrigeration preservation refers to a fresh-keeping method that relies on low temperature to inhibit enzymatic reactions and microbial growth at 0-4°C, but refrigeration preservation is suitable for sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/10A23B4/16A23B4/06
CPCA23B4/015A23B4/068A23B4/10A23B4/16A23V2002/00A23V2200/10A23V2200/22A23V2250/082A23V2250/11A23V2250/124A23V2250/21A23V2250/511A23V2250/712
Inventor 邵宏宏相兴伟王琦周秀锦鲁华周向阳胡芬静
Owner 舟山出入境检验检疫局综合技术服务中心
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