High-voltage electrostatic compound fresh-keeping method of seawater shrimps

Abstract

The invention belongs to the technical field of preservation of aquatic products, and in particular relates to a high-voltage electrostatic compound fresh-keeping method of seawater shrimps, and the method comprises the following steps: cleaning the seawater shrimps, soaking in an anti-oxidant solution at low temperature, introducing high-voltage electrostatic field effect, adding an anti-browning solution into the anti-oxidant solution to obtain a mixed soaking solution for soaking the seawater shrimps, then taking the seawater shrimps out, and freezing to kept fresh. The antioxidant solution comprises erythorbic acid, astaxanthin, water-soluble chitosan, edible salt and water, and the anti-browning solution comprises kojic acid, 4-hexylresorcinol, citric acid, n-acetylneuraminic acid, honey and water. The high-voltage electrostatic compound fresh-keeping method can preserve the seawater shrimps for up to 123 days without browning or blackening, time is long, fresh-keeping cost is low, damage to the seawater shrimps caused by ozone produced by high-voltage static electricity can be effectively avoided, and the high-voltage electrostatic compound fresh-keeping method has low power consumption.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a high-voltage electrostatic composite fresh-keeping method for seawater shrimp. Background technique [0002] Seawater shrimp is rich in protein, of which the edible protein accounts for 16% to 20%. The meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness. The shrimp meat of seawater shrimp is rich in magnesium, which plays an important role in regulating heart activity and can protect the cardiovascular system well. Astaxanthin in seawater shrimp helps to eliminate "jet lag" caused by jet lag. However, the fresh-keeping time of seawater shrimp is short, and it is prone to blackening or browning. The blackening or browning of seawater shrimp is mainly caused by polyphenol oxidase oxidation of phenolic substances in seawater shrimp to form quinones and then melani...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the metabolic activity in the body strongly affects the preservation effect during the fresh-keeping process of seawater shrimp, the purpose of the present invention is to provide a high-voltage electrostatic composite fresh-keeping method for seawater shrimp, which can inhibit the metabolism of seawater shrimp in the process of processing seawater shrimp, At the same time, the ozone generated by high-voltage static electricity has little effect on the browning of seawater shrimp while sterilizing. In addition, this method has a good fresh-keeping effect, can effectively inhibit the browning of seawater shrimp, and has a long fresh-keeping time and low fresh-keeping cost.