CN101524093B - Method for preserving shrimp processing leftovers - Google Patents
Method for preserving shrimp processing leftovers Download PDFInfo
- Publication number
- CN101524093B CN101524093B CN2008100734936A CN200810073493A CN101524093B CN 101524093 B CN101524093 B CN 101524093B CN 2008100734936 A CN2008100734936 A CN 2008100734936A CN 200810073493 A CN200810073493 A CN 200810073493A CN 101524093 B CN101524093 B CN 101524093B
- Authority
- CN
- China
- Prior art keywords
- shrimp processing
- soaking
- solution
- soak
- shrimp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preserving shrimp processing leftovers, which adopts a twice soaking method, including the steps of firstly soaking the shrimp processing leftovers in soaking solution I and then soaking the shrimp processing leftovers in soaking solution II; the soaking solution I is 0.05 to 0.3 percent sulfite water solution in terms of SO2 or mixed water solution of sulfite and phytic acid, and in the mixed water solution, the concentration of the sulfite is 0.01 to 0.3 percent in terms of SO2 and the concentration of the phytic acid is 0.2 to 0.6 percent in terms of SO2; the soaking solution II is 100 to 300ppm chlorine dioxide water solution; the using amount ratio of the shrimp processing leftovers to the soaking solutions is 50: 50-100 in portion by weight; and the shrimp processing leftovers are soaked in the soaking solution I and the soaking solution II for 10 to 20 minutes respectively. The method can prolong the preservation period of the shrimp processing leftovers by 72 hours at normal temperature, and has simple operation and low cost.
Description
Technical field:
The present invention relates to leftover bits and pieces---the anti-rot and fresh-keeping method of shrimp head, shrimp shell that a seed shrimp processing industry produces.
Background technology:
China is fish production big country, and shrimp resources is abundant, along with the developing rapidly of shrimp export processing industry, has produced a large amount of leftover bits and pieces in recent years---shrimp head, shrimp shell.This non-edible part accounts for 35～55% of shrimp weight; Contain useful components such as amounts of protein, chitin and astaxanthin, so the comprehensive development and utilization of shrimp processing fent has very important significance to the economic benefit that promotes processing of aquatic products industry and whole fishery.Contain the endogenous enzymes (especially protease) of greater activity in the shrimp processing fent and be subject to external microbe and pollute owing to moisture, protein content are high, therefore very easily putrid and deteriorated, phenomenons such as smelly, brown stain appear.Traditional method is with its oven dry, is ground into shrimp head powder, is used for animal feed, and the added value that this method produces is very low, has caused the waste of resource to a certain extent.People pay much attention to the technological development of shrimp head, the deep processing of shrimp shell, comprehensive utilization in recent years; According to preliminary search; Only the disclosed granted patent of patent documentation technology just has: the enzyme process branch is carried the production line of shrimp head peptide protein and chitin; A kind of method of producing chitin, astaxanthin, protein, calcium powder and bio-feritlizer with the shrimp shell, a kind of method of enzyme process comprehensive utilization shrimp processing fent, a kind of series of new techniques such as chitin, astaxanthin and method of protein of producing with fresh shrimp shell.The exploitation of these The application of new technique and new product at first requires to guarantee the freshness of raw material (shrimp processing fent), requires TVBN≤25mg/100g usually.The raw material that adopts at present mainly is fresh and form chilled storage; The chilled storage power consumption is higher, cost is higher; And fresh feed is because storage life is extremely short; Limited its development and use to a certain extent, therefore developing a kind of economically viable shrimp processing leftovers preservation method is the task of top priority.
Summary of the invention:
The technical problem that the present invention will solve is: provide a kind of and can be the deep processing of shrimp processing fent, the fresh-keeping method of shrimp processing leftovers that comprehensive utilization provides the higher raw material of freshness.
The technical scheme that solves the problems of the technologies described above is: the fresh-keeping method of a seed shrimp processing leftovers, and it is to adopt the shrimp processing fent is soaked the secondary infusion method of in soaking solution II, soaking again earlier in soak I; Described soak I is with SO
2Meter concentration is 0.05～0.3% sulfite solution or sulphite and the mixed aqueous solution of phytic acid composition, in this mixed aqueous solution, with SO
2The concentration of meter sulphite is 0.01～0.3%, the concentration of phytic acid is 0.2～0.6%; Described soaking solution II is that concentration is the aqueous solution of chlorine dioxide of 100～300ppm.
The consumption of said shrimp processing fent and soak I ratio by weight is calculated as:
Shrimp processing fent 50 weight portions,
Soak I 50～100 weight portions;
Above-mentioned shrimp processing fent and soaking solution II consumption after soak I soaks ratio by weight is calculated as:
Shrimp processing fent 50 weight portions after soak I soaks,
Soaking solution II 50～100 weight portions.
Described sulphite comprises sodium sulfite, sodium hydrogensulfite, sodium pyrosulfite, Hydros.
The beneficial effect of the method that one of the present invention seed shrimp processing leftovers is fresh-keeping is: the fresh-keeping method of the present invention's shrimp processing leftovers adopts the secondary infusion method, and described soak I is with SO
2Meter concentration is 0.05～0.3% sulfite solution or sulphite and the mixed aqueous solution of phytic acid composition, in this mixed aqueous solution, with SO
2The concentration of meter sulphite is 0.01～0.3%, the concentration of phytic acid is 0.2～0.6%; Sulphite wherein has very strong inhibitory action as food preservative to polyphenol oxidase, can effectively prevent the brown stain of shrimp processing fent; Phytic acid can effectively suppress endogenous enzyme activity, and it is rotten etc. to prevent that protein that endogenous enzymes causes from decomposing; Described soaking solution II---the ClO in the aqueous solution of chlorine dioxide
2Be a kind of wide spectrum of generally acknowledging in the world, efficient, safe disinfection sanitizer; Has the effect that suppresses the growth of shrimp processing fent surface microorganism and kill surface microorganism; Its oxidisability can make protein denaturation simultaneously; Thereby the activity with endogenous enzymes in passivation, the inactivation shrimp processing fent can reduce the SO that produces because use sulphite in addition
2Residual.After the present invention adopts sulphite and phytic acid, aqueous solution of chlorine dioxide prawn processing fent to carry out the secondary immersion treatment successively; Place airtight under low temperature or the normal temperature with black plastic film, keep in Dark Place; Can prolong its freshness date under the normal temperature and reach 72 hours; Its TVBN≤20mg/100g prevents that effectively it is putrid and deteriorated fast, and residual SO
2＜50mg/kg.This method is simple to operate, cost is low, for the deep processing of shrimp processing fent, comprehensive utilization provide freshness higher raw material.
Below, in conjunction with embodiment the technical characterictic of the fresh-keeping method of one of the present invention seed shrimp processing leftovers is further described.
Description of drawings:
Do not have
The specific embodiment:
Embodiment one:
The fresh-keeping method of one seed shrimp processing leftovers is soaked 20min with shrimp processing fent 10kg in 20kg soak I, pick up to drain; In the soaking solution II of 20kg, soak 20min then, pick up and drain; Place airtight under low temperature or the normal temperature with black plastic film, keep in Dark Place.
Described soak I is dissolved in the mixed aqueous solution that the sulphite that is mixed with in the 20kg water and phytic acid are formed with 40g sodium sulfite, 100g phytic acid, in this mixed aqueous solution, with SO
2The concentration of meter sulphite is 0.1%, the concentration of phytic acid is 0.5%; Soaking solution II is that concentration is the aqueous solution of chlorine dioxide of 100ppm.
Embodiment two:
The fresh-keeping method of one seed shrimp processing leftovers is soaked 10min with 10kg shrimp processing fent in 10kg soak I, pick up to drain; In the soaking solution II of 10kg, soak 15min then, pick up and drain; Place airtight under low temperature or the normal temperature with black plastic film, keep in Dark Place.
Described soak I is dissolved in the mixed aqueous solution that the sulphite that is mixed with in the 10kg water and phytic acid are formed with 50g sodium sulfite, 20g phytic acid, in this mixed aqueous solution, with SO
2The meter sulfite concentration is 0.25%, and the concentration of phytic acid is 0.2%; Soaking solution II is that concentration is the aqueous solution of chlorine dioxide of 150ppm.
Embodiment three:
The fresh-keeping method of one seed shrimp processing leftovers is soaked 15min with shrimp processing fent 10kg in 10kg soak I, pick up to drain; And then in the soaking solution II of 20kg, soak 20min, pick up and drain; Place airtight under low temperature or the normal temperature with black plastic film, keep in Dark Place.
Described soak I be with the 20g sodium sulfite be dissolved in be mixed with in the 10kg water with SO
2Meter concentration is 0.1% sulfite solution; Soaking solution II is that concentration is the aqueous solution of chlorine dioxide of 200ppm.
As a kind of conversion of the embodiment of the invention, described soak I can be said only by with SO like embodiment three
2Meter concentration is that 0.05%～0.3% sulfite solution is formed, and the mixed aqueous solution that also can be made up of sulphite and phytic acid is in this mixed aqueous solution, with SO
2The concentration of meter sulphite is 0.01～0.3%, the concentration of phytic acid is 0.2～0.6%; As required, the concentration of the concentration of sulfate and phytic acid can also increase or reduce.
Consumption when it soaks is calculated as in the parts by weight ratio with the shrimp processing fent:
Shrimp processing fent 50 weight portions,
Soak I 50～100 weight portions;
The concentration of described soaking solution II---aqueous solution of chlorine dioxide also can increase or reduce, and is generally 100～300ppm; Its usage ratio with shrimp processing fent after soak I soaks is calculated as by weight:
Shrimp processing fent 50 weight portions after soak I soaks,
Soaking solution II 50～100 weight portions.
Another conversion as the embodiment of the invention; The soak time of shrimp processing fent in soak I, soaking solution II also can increase or reduce; Concentration and consumption according to the consumption of shrimp processing fent and soak I, soaking solution II are decided, and are generally 10～20min.
As the another conversion of the embodiment of the invention, described soak I can be the mixed liquor that certain density sulfite solution and certain density phytic acid aqueous solution are processed; It also can be phytic acid with the sulphite of solid and the solid mixed aqueous solution that the sulphite that is mixed with and phytic acid form that is dissolved in the water simultaneously; In this mixed aqueous solution, with SO
2The concentration of meter sulphite is 0.01～0.3%, and the concentration of phytic acid is 0.2～0.6%.
As the another conversion of the embodiment of the invention, the sulphite of said preparation sulfite solution also comprises sodium hydrogensulfite, sodium pyrosulfite, Hydros except that sodium sulfite.
Claims (2)
1. the fresh-keeping method of a seed shrimp processing leftovers is characterized in that: it is to adopt the shrimp processing fent is soaked the secondary infusion method of in soaking solution II, soaking again earlier in soak I; Described soak I is with SO
2Meter concentration is 0.05～0.3% sulfite solution; Described soaking solution II is that concentration is the aqueous solution of chlorine dioxide of 100～300ppm; The soak time of shrimp processing fent in soak I and soaking solution II is respectively 10～20min;
The consumption of shrimp processing fent and soak I ratio by weight is calculated as:
Shrimp processing fent 50 weight portions,
Soak I 50～100 weight portions;
The shrimp processing fent after soak I soaks and the consumption of soaking solution II ratio by weight are calculated as:
Shrimp processing fent 50 weight portions after soak I soaks,
Soaking solution II 50～100 weight portions.
2. anti-rot and fresh-keeping method according to claim 1, wherein said sulphite comprises sodium sulfite, sodium hydrogensulfite, sodium pyrosulfite, Hydros.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100734936A CN101524093B (en) | 2008-03-04 | 2008-03-04 | Method for preserving shrimp processing leftovers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100734936A CN101524093B (en) | 2008-03-04 | 2008-03-04 | Method for preserving shrimp processing leftovers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101524093A CN101524093A (en) | 2009-09-09 |
| CN101524093B true CN101524093B (en) | 2012-02-22 |
Family
ID=41092300
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100734936A Expired - Fee Related CN101524093B (en) | 2008-03-04 | 2008-03-04 | Method for preserving shrimp processing leftovers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101524093B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450387A (en) * | 2010-10-25 | 2012-05-16 | 王向阳 | Method for processing fish meal |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002579A (en) * | 2007-01-22 | 2007-07-25 | 浙江工商大学 | Agent for preservation of shrimp, and its application |
| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
-
2008
- 2008-03-04 CN CN2008100734936A patent/CN101524093B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002579A (en) * | 2007-01-22 | 2007-07-25 | 浙江工商大学 | Agent for preservation of shrimp, and its application |
| CN101011179A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Composite antistaling agent for prawn |
Non-Patent Citations (2)
| Title |
|---|
| 卓华龙 等.海捕虾保鲜效果的比较.《中国食品卫生杂志》.2007,第19卷(第3期), * |
| 方芳 等.对虾保鲜剂的比较研究.《北京水产》.2002,(第1期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101524093A (en) | 2009-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609819B (en) | Low-sugar preserved mango and preparation method thereof | |
| CN104705386B (en) | A kind of fresh-keeping method for penaeus vannamei | |
| CN107574188B (en) | Straw ensiling method for producing biogas based on efficient fermentation | |
| CN103907965B (en) | The preparation method of a kind of local flavor mandarin fish | |
| CN102754821B (en) | Production method of fermented fishbone meat paste | |
| CN105192293A (en) | Treatment method for modifying apple pomace into feed additive with corn flavor | |
| CN102987334B (en) | Method for controlling content of histamine in fermented aquatic products | |
| CN107574187A (en) | A kind of efficient straw fermentation process that biogas output is improved using straw ensiling | |
| CN101317636B (en) | Method for reducing sulphur dioxide residual in sulphur conservation raw material of preserved fruit | |
| CN101524093B (en) | Method for preserving shrimp processing leftovers | |
| CN103404940A (en) | Aquatic product fresh-keeping agent and fresh-keeping method employing same | |
| CN107307062B (en) | Konjac glucomannan shrimp preservative and preparation method thereof | |
| Ayala et al. | Fibrolytic potential of spent compost of the mushroom Agaricus bisporus to degrade forages for ruminants | |
| CN100336459C (en) | Method for producing low-sugar crisp plum | |
| CN104489230A (en) | Production method of dried peach | |
| CN108685066A (en) | A kind of production technology of pickling pepper | |
| CN104305326A (en) | Zinc-rich spotless preserved egg production method | |
| CN107197928A (en) | A kind of aquatic products freeze-drying method of high reconstitution rate | |
| CN1183856C (en) | Process for processing green alga | |
| CN105192315A (en) | Treatment method for modifying apple pomace into feed additive with milk flavor | |
| CN111387454A (en) | Environment-friendly quick fermentation process for pickled vegetables | |
| CN103750409B (en) | A kind of method of enzymic degradation cured fish nitrite | |
| Ayala et al. | Fibrolytic potential of spent compost of Agaricus bisporus to degrade forages for ruminants | |
| CN104872270B (en) | A kind of sea shrimping sea ice preservation antistaling agent and preparation method thereof, application | |
| CN104286146A (en) | Microbial preservative for fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Adana Food Tech (Liuzhou) Co.,Ltd. Assignor: Guangxi University of Technology Contract record no.: 2012450000017 Denomination of invention: Method for preserving shrimp processing leftovers Granted publication date: 20120222 License type: Exclusive License Open date: 20090909 Record date: 20120425 |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120222 Termination date: 20130304 |