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Fresh shrimp cryoprotectant and cryopreservation method

A cryoprotectant and frozen storage technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of deterioration of fresh shrimp, achieve good texture, slow down the speed of taste change, and prevent mechanical damage

Inactive Publication Date: 2021-01-05
长沙沃霖农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the problem in the prior art that fresh shrimps will deteriorate due to ice crystals after freezing, the first purpose of this application is to provide a cryoprotectant for fresh shrimps, which can effectively inhibit the denaturation of fresh shrimp muscle tissue and preserve the frozen shrimps to the greatest extent. freshness of shrimp

Method used

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  • Fresh shrimp cryoprotectant and cryopreservation method

Examples

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Comparison scheme
Effect test

Embodiment 1

[0058] A fresh shrimp frozen storage method, comprises the following steps:

[0059] a. Pretreatment: selecting, cleaning and draining the fresh shrimp;

[0060] b. Soaking: Soak 770g of pretreated fresh shrimp in cryoprotectant solution at 2°C for 30 minutes;

[0061] The preparation method of the cryoprotectant solution is: weighing trehalose 3g, xylooligosaccharide 3g, lactitol 1g, konjac glucomannan 1.5g, D-glucosamine hydrochloride 0.5g, p-hydroxycinnamic acid 5g, dissolved in 560g of water, stirred and mixed;

[0062] c. Pre-freezing: wash and drain the infiltrated fresh shrimps, and pre-freeze them at -20°C for 48 hours;

[0063] d. Packaging and frozen storage: Pack the pre-frozen fresh shrimp and store them frozen at -20°C.

Embodiment 2

[0065] A fresh shrimp frozen storage method, comprises the following steps:

[0066] a. Pretreatment: selecting, cleaning and draining the fresh shrimp;

[0067] b. Soaking: Soak 621g of pretreated fresh shrimp in cryoprotectant solution at 8°C for 90 minutes;

[0068] The preparation method of the cryoprotectant solution is as follows: weigh 6g of trehalose, 2g of xylooligosaccharide, 2g of lactitol, 0.8g of konjac glucomannan, 1g of D-glucosamine hydrochloride, and 2g of p-hydroxycinnamic acid , dissolved in 828g of water, stirred and mixed to obtain;

[0069] c. Pre-freezing: wash and drain the infiltrated fresh shrimps, and pre-freeze them at -30°C for 12 hours;

[0070] d. Packaging and frozen storage: Pack the pre-frozen fresh shrimp and store them frozen at -30°C.

Embodiment 3

[0072] A fresh shrimp frozen storage method, comprises the following steps:

[0073] a. Pretreatment: selecting, cleaning and draining the fresh shrimp;

[0074] b. Soaking: Soak 675g of pretreated fresh shrimp in cryoprotectant solution at 4°C for 60 minutes;

[0075] The preparation method of the cryoprotectant solution is: weigh trehalose 4g, xylooligosaccharide 2.5g, lactitol 1.5g, konjac glucomannan 1.2g, D-glucosamine hydrochloride 0.8g, p-hydroxy 3.5g of cinnamic acid, dissolved in 675g of water, stirred well;

[0076] c. Pre-freezing: wash and drain the infiltrated fresh shrimps, and pre-freeze them at -25°C for 36 hours;

[0077] d. Packaging and frozen storage: Pack the pre-frozen fresh shrimp and store them frozen at -25°C.

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Abstract

The invention discloses a fresh shrimp cryoprotectant and a cryopreservation method, and belongs to the technical field of aquatic product preservation. The cryoprotectant comprises the following rawmaterials in parts by weight: 3-6 parts of trehalose; 2-3 parts of xylooligosaccharide; 1-2 parts of lactitol; 0.8-1.5 parts of konjac glucomannan; 0.5-1 part of D-glucosamine hydrochloride; and 2-5 parts of p-hydroxycinnamic acid. The method comprises the following steps: pretreating fresh shrimps, soaking the pretreated shrimps in a cryoprotectant solution, and conducting cryopreservation. The cryoprotectant can effectively reduce mechanical damage to muscle tissues of the fresh shrimps in the freezing process, reduce lipid oxidation and protein denaturation, improve water retention, well maintain cell integrity, improve the quality of the frozen fresh shrimps and meet the requirements of consumers.

Description

technical field [0001] The application relates to the technical field of aquatic product storage, in particular to a fresh shrimp cryoprotectant and a frozen storage method. Background technique [0002] Our country is rich in seafood resources. Every year, river prawns and sea prawns have a large output. Shrimp is rich in nutrients, and its protein content is several to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, Phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest, and it is an excellent food for people who are weak and need to take care of themselves after illness; shrimp is rich in magnesium, which has a positive effect on heart activity. Important regulation, can reduce blood cholesterol levels, prevent arteriosclerosis and so on. However, fresh shrimp is restricted by various factors such as fishing season, geographical conditions, and climate. During s...

Claims

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Application Information

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IPC IPC(8): A23B4/09
CPCA23B4/09
Inventor 董科彤彭青松陈松应
Owner 长沙沃霖农副产品开发有限公司
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