CN103892407A - Low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp - Google Patents
Low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp Download PDFInfo
- Publication number
- CN103892407A CN103892407A CN201210589344.1A CN201210589344A CN103892407A CN 103892407 A CN103892407 A CN 103892407A CN 201210589344 A CN201210589344 A CN 201210589344A CN 103892407 A CN103892407 A CN 103892407A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- nitrogen
- carbon dioxide
- packaging container
- low
- 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.)
- Pending
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004321 preservation Methods 0.000 title abstract 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 13
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims description 29
- 239000003595 mist Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005260 corrosion Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 3
- 241001148470 aerobic bacillus Species 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 238000005536 corrosion prevention Methods 0.000 abstract 1
- 239000007789 gas Substances 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp. The method is characterized by comprising the following steps: putting the peeled cooked shrimp into a packaging container, introducing mixture gas of carbon dioxide and nitrogen into the packaging container, sealing the packaging container, and putting the packaging container in an environment for preservation at 4-6 DEG C. The method has the beneficial effects that as carbon dioxide is adopted to inhibit growth and reproduction of microorganisms such as aerobic bacteria and mildew, the microorganism activity can be effectively inhibited and reduced, the growth stagnation period and the index growth period of the microorganisms are prolonged, the functions of corrosion prevention and mildew prevention are achieved, the inhibition function is achieved by reducing the pH value of the surface of the shrimp meat, and the anti-corrosion period of the peeled cooked shrimp is prolonged; nitrogen which does not have chemical reaction with food and is not absorbed by food is added, so that the growth and the propagation of the microorganisms such as bacteria and mildew are inhibited, and oxidative deterioration and decay of the food are slowed; due to adoption of an appropriate ratio of carbon dioxide to nitrogen, the expiration date of the peeled cooked shrimp can be prolonged to be about 20 weeks.
Description
Technical field
The invention belongs to fresh-keeping technical field, relate in particular to a kind of controlled atmospheric packing and remove the peel ripe shrimp low-temp antistaling method.
Background technology
Seafood is the group food that people like very much, and a shrimp as a comparison common class seafood has become one delicacies often occurring on people's dining table.The edible shrimp of people is generally the ripe shrimp of peeling, and the shelf-life of removing the peel ripe shrimp is not long, adopts low temperature method, and the holding time is generally 1 week.Between storage life, remove the peel ripe shrimp and contact with air, can, because being subject to the impact moldy metamorphism of the microorganism such as bacterium, mould in air, finally cannot eat.Use the store methods such as vacuum easily to cause shrimp taste deterioration, affect its mouthfeel.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the controlled atmospheric packing that a kind of fresh keeping time is long and remove the peel ripe shrimp low-temp antistaling method, it is characterized in that, comprise the following steps:
A. ripe peeling shrimp is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 4-6 DEG C.
The percentage by volume of the each component of described mist is carbon dioxide 35%-45%, nitrogen 55%-65%.
The ripe shrimp of described peeling is the peeling shrimp after boiling.
Described in every 100g, remove the peel ripe shrimp and use mist described in 50-100ml.
Beneficial effect of the present invention is: suppress the microbial growth such as aerobe, mould with carbon dioxide and breed, can effectively stop and reduce microbial activities, deadtime and the Exponential growth stage of microorganisms grow are extended, play anticorrosive mildewproof effect, and reach inhibitory action by the pH value that reduces shrimp surface, extend the corrosion resistant phase of removing the peel ripe shrimp; Fill not and food chemically reactive, the nitrogen that do not absorbed by food, suppressed the breeding of the microbial growth such as bacterium, mould, slowed down oxidation deterioration and rotten change of food; Choose the ratio of suitable carbon dioxide and nitrogen, make the shelf-life of removing the peel ripe shrimp extend to about 20 weeks.After packaging is under pressure, partial CO 2 can be absorbed by fat and water in the ripe shrimp of peeling, fills appropriate nitrogen, can make packing container keep expanding, and prevents packing container breakage, also prevents from removing the peel ripe shrimp and is extruded, and makes it can keep good profile and mouthfeel
Detailed description of the invention
Embodiment mono-
A. ripe peeling shrimp is put into packing container;
B. the mist that by percentage by volume is 45% carbon dioxide and 55% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 4 DEG C.
Can extend to 20 weeks by the shelf-life of the ripe shrimp of peeling of above-mentioned steps storage.
Embodiment bis-
A. ripe peeling shrimp is put into packing container;
B. the mist that by percentage by volume is 40% carbon dioxide and 60% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 5.3 DEG C.
Can extend to 21 weeks by the shelf-life of the ripe shrimp of peeling of above-mentioned steps storage.
Embodiment tri-
A. ripe peeling shrimp is put into packing container;
B. the mist that by percentage by volume is 35% carbon dioxide and 65% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 6 DEG C.
Can extend to 18 weeks by the shelf-life of the ripe shrimp of peeling of above-mentioned steps storage.
Illustrate and use the mist of carbon dioxide and nitrogen to substitute common air by above-mentioned three embodiment, and coordinate suitable temperature, make the shelf-life of removing the peel ripe shrimp extend to about 20 weeks from 1 week.
Have been described in detail of the present invention by embodiment above, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (4)
1. controlled atmospheric packing is removed the peel a ripe shrimp low-temp antistaling method, it is characterized in that, comprises the following steps:
A. ripe peeling shrimp is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 4-6 DEG C.
2. a kind of controlled atmospheric packing as claimed in claim 1 is removed the peel ripe shrimp low-temp antistaling method, it is characterized in that, the percentage by volume of the each component of described mist is carbon dioxide 35%-45%, nitrogen 55%-65%.
3. a kind of controlled atmospheric packing as claimed in claim 1 is removed the peel ripe shrimp low-temp antistaling method, it is characterized in that, the ripe shrimp of described peeling is the peeling shrimp after boiling.
4. a kind of controlled atmospheric packing as claimed in claim 1 is removed the peel ripe shrimp low-temp antistaling method, it is characterized in that, removes the peel ripe shrimp described in every 100g and uses mist described in 50-100ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589344.1A CN103892407A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589344.1A CN103892407A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892407A true CN103892407A (en) | 2014-07-02 |
Family
ID=50984235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210589344.1A Pending CN103892407A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892407A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113350511A (en) * | 2021-03-01 | 2021-09-07 | 郎俊娜 | Novel sterile powder filling mixed protective gas for injection |
-
2012
- 2012-12-31 CN CN201210589344.1A patent/CN103892407A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113350511A (en) * | 2021-03-01 | 2021-09-07 | 郎俊娜 | Novel sterile powder filling mixed protective gas for injection |
| CN113350511B (en) * | 2021-03-01 | 2024-01-02 | 郎俊娜 | Novel sterile powder filling mixed shielding gas for injection |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734264A (en) | High-oxygen fresh-keeping method of fresh-cut apples | |
| Vasilopoulos et al. | Shelf-life reduction as an emerging problem in cooked hams underlines the need for improved preservation strategies | |
| CN107114466B (en) | Lotus root storage method | |
| CN101991177A (en) | Shrimp fresh-keeping agent and shrimp fresh-keeping method | |
| CN101773159A (en) | Sanhua plum fruit storing and fresh keeping method | |
| CN111011469A (en) | Preparation method of northeast sauerkraut | |
| CN103636764B (en) | Cutting apple super-long-term air regulating fresh-keeping method | |
| CN103734293A (en) | Novel method for controlling browning of fresh-cut potatoes | |
| CN103535426A (en) | Method for preserving meat | |
| CN102406219A (en) | Edible mushroom preservation method | |
| CN104686646A (en) | Efficient fresh-keeping method of fruits and vegetables | |
| CN103693295A (en) | Packaging method for prolonging expiration date of cooked marinated products | |
| CN101228892A (en) | Combined mushroom fresh-keeping method of paint film, ozone pretreatment and microporous film modified atmosphere packaging | |
| CN104757096A (en) | Multiple-factor fence preservation technology of cooked beef | |
| CN103689749B (en) | Method for prolonging quality guarantee period of cooked marinated product through MicroGARD 730 | |
| CN103892404A (en) | Low-temperature preservation method of modified atmosphere packaged fresh salad | |
| CN103891867A (en) | Low-temperature preservation method of modified atmosphere packaging type sausage | |
| JP6877653B2 (en) | An oyster flavor reduction inhibitor, an aqueous solution for holding live oysters, and a method for producing oysters with suppressed flavor deterioration. | |
| CN103891879A (en) | Low-temperature preservation method of modified atmosphere packaging type peanut kernel | |
| CN103892407A (en) | Low-temperature preservation method for modified atmosphere packaged peeled cooked shrimp | |
| CN106721881A (en) | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun | |
| CN104642510A (en) | Method for retaining freshness of Chinese yam by acidic electrolyzed functional water | |
| JP5004186B2 (en) | Disinfection method of foods by long-term treatment with carbon dioxide gas at high pressure | |
| CN116326632A (en) | Method for preserving and fresh-keeping aquatic products by synergistic action of composite biological antibacterial agent and ice temperature technology | |
| CN103891865A (en) | Low-temperature preservation method of modified atmosphere packaged sashimi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |