CN103689752B - Fresh shrimp preservative, and preparation method and usage method thereof - Google Patents
Fresh shrimp preservative, and preparation method and usage method thereof Download PDFInfo
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- CN103689752B CN103689752B CN201310682327.7A CN201310682327A CN103689752B CN 103689752 B CN103689752 B CN 103689752B CN 201310682327 A CN201310682327 A CN 201310682327A CN 103689752 B CN103689752 B CN 103689752B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the field of processing aquatic products, and particularly relates to a fresh shrimp preservative, and a preparation method and a usage method thereof. The fresh shrimp preservative comprises the following compositions in percentage by weight: 1.5-2.1% of chitosan, 5-6% of phytic acid, 0.8-1.2% of citric acid, 15-18% of minced raw garlic, 8-10% of edible vinegar, and the balance being yellow rice wine. Proved by repeated experiments, the fresh shrimp preservative is relatively good in anti-microbial preservation effect as compositions are organically combined, the melanism occurrence of shrimps in the refrigeration process can be effectively inhibited, the increase of total bacteria number and volatile basic nitrogen can be effectively postponed, and the preservation period can be prolonged.
Description
Technical field
The invention belongs to field of processing of aquatic products, particularly a kind of fresh shrimp preservative, its preparation method and using method thereof.
Background technology
Nutritious, appetizing river prawn or extra large shrimp, because it contains the every hectogram of high protein more than 21%, after fishing for disembarkation, if when holding time or residing temperature exceed its storage limit, there is deterioration in color, the shape of fresh shrimp, causes enterprise or individual to suffer economic loss.For extending storage period, need to carry out Preservation Treatment to fresh shrimp.China generally adopts sulfur dioxide generation thing (sulphite) suppress or delay the black change of shrimp, but the application of sulphite in food exists serious safety issue, and therefore its use is restricted.The Chinese invention patent that the patent No. is 200810026304.X provides a kind of water soluble chitosan and shrimp antistaling agent prepared by ginger extract, be with water soluble chitosan and Ginger P.E for primary raw material, the composite composite preservative with antioxidant, phytic acid, natrium citricum and dextrin composition soaks shrimp of peeling off.The method needs shrimp to peel off, and process is loaded down with trivial details, and fresh keeping property is not good.
Summary of the invention
The invention provides a kind of component safe and reliable, effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delay the increase of total number of bacteria and VBN, the fresh shrimp preservative prolonged storage period.
The present invention also provides the preparation method of this fresh shrimp preservative.
The present invention also provides the using method of this fresh shrimp preservative.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of fresh shrimp preservative, in this antistaling agent containing, for example under in the component of mass percentage: shitosan 1.5 ~ 2.1%, phytic acid 5 ~ 6%, citric acid 0.8 ~ 1.2%, raw garlic end 15 ~ 18%, vinegar 8 ~ 10%, surplus is yellow rice wine.Verify through inventor's many experiments, fresh shrimp preservative component of the present invention is through organic assembling, and anti-bacterial refreshing effect is better, effectively can suppress the generation of shrimp black change in cold storage procedure, and effectively delay the increase of total number of bacteria and VBN, prolong storage period.
As preferably, in this antistaling agent, also comprise vitamin C 1%.Add vitamin C, can make the bright of fresh shrimp, time edible, mouthfeel is better.
A preparation method for described fresh shrimp preservative, is specially: first by the premixed of each solid content component, then adds vinegar and yellow rice wine is in harmonious proportion.
A using method for fresh shrimp preservative, is specially: selected by fresh for raw material shrimp, cleaning, and the fresh shrimp preservative described in employing soaks fresh shrimp, is then drained by water, adopts controlled atmospheric packing mode to pack, finally preserves at the temperature of-0.5 ~-2 DEG C.
As preferably, the soak time of fresh shrimp is 10-15 minute.
The invention has the beneficial effects as follows:
1, fresh shrimp preservative of the present invention effectively can suppress the generation of shrimp black change in cold storage procedure, and effectively delays the increase of total number of bacteria and VBN, prolongs storage period.
2, adopt controlled atmospheric packing mode to pack, fresh shrimp freshness date can be extended accordingly.
3, adopt fresh shrimp preservative of the present invention, fresh shrimp thaw after form complete, bright, mouthfeel is good.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, percentage are unit of weight, and the equipment adopted and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
A kind of fresh shrimp preservative, in this antistaling agent containing, for example under in the component of mass percentage: shitosan 1.5%, phytic acid 5%, citric acid 0.8%, raw garlic end 15%, vinegar 8%, surplus is yellow rice wine.The preparation method of described fresh shrimp preservative, is specially: first by the premixed of each solid content component, then adds vinegar and yellow rice wine is in harmonious proportion.
The using method of described fresh shrimp preservative, is specially: selected by fresh for raw material shrimp, cleaning, fresh shrimp preservative described in employing soaks fresh shrimp, and the soak time of fresh shrimp is 10 minutes, is then drained by water, adopt controlled atmospheric packing mode to pack, finally preserve at the temperature of-0.5 ~-2 DEG C.
Embodiment 2:
A kind of fresh shrimp preservative, in this antistaling agent containing, for example under in the component of mass percentage: shitosan 2.1%, phytic acid 6%, citric acid 1.2%, raw garlic end 18%, vinegar 10%, vitamin C 1%, surplus is yellow rice wine.The preparation method of described fresh shrimp preservative, is specially: first by the premixed of each solid content component, then adds vinegar and yellow rice wine is in harmonious proportion.
The using method of described fresh shrimp preservative, is specially: selected by fresh for raw material shrimp, cleaning, fresh shrimp preservative described in employing soaks fresh shrimp, and the soak time of fresh shrimp is 10-15 minute, is then drained by water, adopt controlled atmospheric packing mode to pack, finally preserve at the temperature of-0.5 ~-2 DEG C.
Embodiment 3:
A kind of fresh shrimp preservative, in this antistaling agent containing, for example under in the component of mass percentage: shitosan 1.8%, phytic acid 5%, citric acid 1%, raw garlic end 15%, vinegar 8%, surplus is yellow rice wine.The preparation method of described fresh shrimp preservative, is specially: first by the premixed of each solid content component, then adds vinegar and yellow rice wine is in harmonious proportion.
The using method of described fresh shrimp preservative, is specially: selected by fresh for raw material shrimp, cleaning, fresh shrimp preservative described in employing soaks fresh shrimp, and the soak time of fresh shrimp is 15 minutes, is then drained by water, adopt controlled atmospheric packing mode to pack, finally preserve at the temperature of-0.5 ~-2 DEG C.
The Testing index of table 1 shrimp
| Embodiment | VBN (TVB-N) | K value | Total number of bacteria (cfu/g) | Shelf-life (d) |
| 1 | 21mg/100g | 19% | 10 5 | 90 |
| 2 | 18mg/100g | 18% | 10 5 | 90 |
| 3 | 19mg/100g | 18% | 10 5 | 90 |
As can be seen from Table 1, use antistaling agent of the present invention to carry out preserving fresh shrimp, effectively slow down the rate of deterioration of shrimp, find that blackhead phenomenon can't appear in the shrimp in the shelf-life by sense organ contrast, in addition, antistaling agent component safety of the present invention, can keep delicate flavour and the mouthfeel of fresh shrimp.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (5)
1. a fresh shrimp preservative, it is characterized in that in this antistaling agent containing, for example under in the component of mass percentage: shitosan 1.5 ~ 2.1%, phytic acid 5 ~ 6%, citric acid 0.8 ~ 1.2%, raw garlic end 15 ~ 18%, vinegar 8 ~ 10%, surplus is yellow rice wine.
2. fresh shrimp preservative according to claim 1, is characterized in that: also comprise vitamin C 1% in this antistaling agent.
3. a preparation method for the fresh shrimp preservative as described in claim 1, is characterized in that: first by the premixed of each solid content component, then adds vinegar and yellow rice wine is in harmonious proportion.
4. a using method for the fresh shrimp preservative as described in claim 1, is characterized in that: selected by fresh for raw material shrimp, cleaning, fresh shrimp preservative described in employing soaks fresh shrimp, then water is drained, adopt controlled atmospheric packing mode to pack, finally preserve at the temperature of-0.5 ~-2 DEG C.
5. using method according to claim 4, is characterized in that: the soak time of fresh shrimp is 10-15 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310682327.7A CN103689752B (en) | 2013-12-16 | 2013-12-16 | Fresh shrimp preservative, and preparation method and usage method thereof |
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| CN201310682327.7A CN103689752B (en) | 2013-12-16 | 2013-12-16 | Fresh shrimp preservative, and preparation method and usage method thereof |
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| CN103689752A CN103689752A (en) | 2014-04-02 |
| CN103689752B true CN103689752B (en) | 2015-03-04 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN106879718A (en) * | 2017-01-22 | 2017-06-23 | 舟山金星水产有限公司 | Chinese lute shrimp antistaling process |
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
| CN108497043A (en) * | 2018-01-24 | 2018-09-07 | 连江县奇达碧海都市旅游开发有限公司 | A kind of preparation method of fresh shrimp biological preservation liquid |
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| CN101773272A (en) * | 2010-01-14 | 2010-07-14 | 上海海洋大学 | Method for preserving penaeus uannamei by combining film preservative with atmosphere packaging |
| CN101991177A (en) * | 2010-10-14 | 2011-03-30 | 福建新华东食品有限公司 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
| CN102524908A (en) * | 2010-12-10 | 2012-07-04 | 大连百佳科技有限公司 | Improved aquatic product antistaling agent |
| CN102144801A (en) * | 2011-01-28 | 2011-08-10 | 上海海洋大学 | Freshness keeping method for preventing darkening of southern American white prawns |
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