CN104012637B - The freezing method of a kind of fresh shrimp and fresh shrimp freezing protective agent - Google Patents
The freezing method of a kind of fresh shrimp and fresh shrimp freezing protective agent Download PDFInfo
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- CN104012637B CN104012637B CN201410310790.3A CN201410310790A CN104012637B CN 104012637 B CN104012637 B CN 104012637B CN 201410310790 A CN201410310790 A CN 201410310790A CN 104012637 B CN104012637 B CN 104012637B
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Abstract
The present invention relates to the processing technique field of aquatic products, particularly the freezing method of a kind of fresh shrimp and fresh shrimp freezing protective agent.This freezing protective agent is made up of A agent and B agent; wherein A agent is bamboo vinegar; B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan; in the gross weight of B agent for 100%; each component proportion is as follows: sucrose 2-3%, Tea Polyphenols 4-6%, nisin 0.5-1%, glycerine 12-20%, sweet mellow wine 20-22%, shitosan 12-15%, and surplus is trehalose.The use order of this fresh shrimp freezing protective agent is for first using A agent process, with B agent coating problems, sequentially immutable.Nutritive loss after adopting shrimp after the method to thaw is few, also protects the delicate flavour of fresh shrimp simultaneously preferably, maintains original state of appearance.
Description
Technical field
The present invention relates to the processing technique field of aquatic products, particularly the freezing method of a kind of fresh shrimp and fresh shrimp freezing protective agent.
Background technology
China's marine product aboundresources, river prawn and extra large shrimp all have larger output, and shrimps are easy to loss delicate flavour as processed not in time after fishing for up and also go bad because of dead corrupt.Most shrimps need to carry out freezing processing to extend the shelf life and storage life at once, convenient long-distance transport, storage and consumption.After aquatic products are freezing, easily producing peculiar smell affects mouthfeel.How to extend storage life and make freezing after shrimps rehydration after still keep original delicate flavour and outward appearance, and reduce the loss of the nutriments such as protein, remain a difficult problem.
Summary of the invention
The invention provides the freezing method of a kind of fresh shrimp, the nutritive loss after adopting shrimp after the method to thaw is few, also protects the delicate flavour of fresh shrimp simultaneously preferably, maintains original state of appearance.
The fresh shrimp freezing protective agent that the present invention also provides this freezing method a kind of to use.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of fresh shrimp freezing protective agent; this freezing protective agent is made up of A agent and B agent; wherein A agent is bamboo vinegar; B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan; in the gross weight of B agent for 100%; each component proportion is as follows: sucrose 2-3%, Tea Polyphenols 4-6%, nisin 0.5-1%, glycerine 12-20%, sweet mellow wine 20-22%, shitosan 12-15%, and surplus is trehalose.The use order of this fresh shrimp freezing protective agent is for first using A agent process, with B agent coating problems, sequentially immutable.After bamboo vinegar contacts with fresh shrimp, enter in shrimp body, play on the one hand the object of bactericidal, the pH value that shrimp body can be made to keep certain on the one hand, be conducive to keeping the consolidation of shrimp after thawing; A kind of diaphragm is preferably formed on fresh shrimp surface after the component mixing of B agent; this diaphragm serves blocking oxygen; prevent microorganism to the effect of infecting, reducing moisture loss of inner meat; A agent and B agent are interpenetrated; can intercept the freezing injury to product further, form rapidly less ice crystal when making shrimp body freezing, such moisture content osmosis reduces; the distortion of protein can be greatly reduced, make freezing to there is maximum invertibity.
As preferably, in the component of B agent, also contain the sodium chloride of 0.6-2%.Verify through sensory test, sodium chloride is added on a small quantity in aforesaid B agent composition, not only improve fresh shrimp mouthfeel after thawing (the adding the acidity that have adjusted bamboo vinegar to a certain extent and bring of sodium chloride), and make freezing in shrimp not easy oxidation discoloration; After thawing, shrimp surface color and luster is vivider, the relative consolidation of shrimp.Greatly have impact on the mouthfeel of the shrimp after thawing after the addition of sodium chloride acquires a certain degree, therefore must control the content of sodium chloride in B agent≤2%.
The freezing method of a kind of fresh shrimp, comprise the steps: 1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is the 5%-20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 10-15 minute, the consumption of freezing protective agent B is the 4%-8% of fresh shrimp weight, leaves standstill 5-20 minute; 2) precooling: precooling 10-15 minute at pretreated fresh shrimp is placed on-20 to-25 DEG C; 3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed; 4) obtain product after quick-frozen and be transferred to freezer and deposit.Freezing method provided by the invention is also applicable to other aquatic products, as crab, various fish etc.
Step 1) in, the addition of fresh shrimp freezing protective agent A is 12-15%.
Step 1) in, the addition of fresh shrimp freezing protective agent B is 6-7.5%.
Step 4) in, carry out quick-frozen under product being placed in the low temperature environment of temperature≤-35 DEG C, freeze and to product center temperature≤-18 DEG C, be transferred to freezer deposit.Step 4) in another kind of freezing method be that product after packaging adopts liquid nitrogen freezers to carry out liquid nitrogen frozen process, freezes to product center temperature≤-25 DEG C.Liquid nitrogen frozen has certain advantage comparatively speaking, but cost is relatively high.Product storage life after liquid nitrogen frozen extends greatly, can extend the time of 1 year-2 years relative to routine techniques.
The protective effect of sugar is relevant with the kind of protein, and the sucrose in disaccharides and trehalose are most studies, are also the most effective generally acknowledged protective agents.Wherein sucrose to stop in the change of secondary protein structure, frozen dried process and storage period internal protein polypeptide chain stretching, extension and gathering play remarkable effect.Compared with sucrose, the vitrification point of trehalose is higher, and hygroscopicity is lower.
Tea Polyphenols is at normal temperatures in pale yellow or shallow green powder, and stability is extremely strong, and can keep stable in pH value 4-8, the environment of about 250 DEG C, in the present invention, Tea Polyphenols is on the one hand for the anti-oxidant and removal of impurities taste of shrimps, and one side reduces bacteriological infection.Nisin for suppressing most of gram-positive bacterium, and has strong inhibitory action to the spore of bacillus, and further anti-bacteria generates.
Shitosan is chitinous deacetylation product; it is a kind of polysaccharose substance with multiple physics and physiological function; result of study display shitosan has and suppresses the effect of lipid oxidation, and the kind (viscosity or molecular size range) of this inhibitory action and shitosan and content relevant.As a kind of natural polysaecharides material, shitosan has organizational composition, the functional characteristic such as anti-oxidant and antibacterial.
Sweet mellow wine forms one deck protecting sheathing on aquatic products surface on the one hand, can double as the fresh shrimp freezing protective agent of protein on the other hand.Glycerine is conducive to lock water and the moisturizing on aquatic products surface, effectively can avoid the freezing rear distortion of shrimp body and the loss of flavor substance.
Described bamboo vinegar is that the vaporization liquid of bamboo wood high-temperature heating decomposition is through cooled product, bamboo vinegar is in the process of making charcoal with bamboo wood, collect the gas that bamboo wood produces in pyrolytic, and this gas being cooled at normal temperatures the liquid substance obtained, the collection of bamboo vinegar should be carry out between 80 DEG C ~ 150 DEG C in the throat temperature of charcoal kiln.The bamboo vinegar of thick extraction is coffee-like, and have the smell of burning and tart flavour, in composition, 80%-90% is water, and acetic acid accounts for 3%, tar accounts for 1%, and other still have multiple organic principle, comprises carboxylic acids 6 kinds, fragrant lopps 19 kinds, aldehydes 2 kinds, ketone 16 kinds, ester class 7 kinds, alcohol and ethers 4 kinds etc.After the bamboo vinegar slightly extracted being left standstill 3-6 month, be affected by gravity, bamboo vinegar is divided into three layers, and the heaviest tar is at the bottom, and centre is bamboo vinegar water, and upper strata is tar light oil.Getting middle bamboo vinegar water carries out after several distill, and color from light yellow changes transparent bamboo vinegar into.
The invention has the beneficial effects as follows:
A) the fresh shrimp freezing protective agent composition in the present invention is natural, and A agent and B agent coupling can be protected the delicate flavour of aquatic products preferably, maintain original state of appearance, decrease the loss of the nutriments such as protein, and after thawing, quality characteristic change is less;
B) freezing method of the present invention makes shrimps not easily oxidation deterioration, and the look stoping protein to produce due to sex change becomes, and can generate by anti-bacteria simultaneously, substantially prolongs shelf-life and storage life, can extend storage life more than 1 year.
C) shrimp after thawing can keep fresh state, and color and luster is good, figure is complete, shrimp head and the rare separative situation of health, outward appearance basic and freezing before be consistent.
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 1-3:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 15% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 7% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: precooling 10 minutes at pretreated fresh shrimp is placed on-20 to-25 DEG C;
3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed;
4) quick-frozen: carry out quick-frozen under product being placed in the low temperature environment of temperature≤-35 DEG C, freezes and to product center temperature≤-18 DEG C, is transferred to freezer deposits.
Fresh shrimp freezing protective agent is made up of A agent and B agent, and wherein A agent is bamboo vinegar, and B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan, and concrete proportioning is in table 1.
The proportioning (g) of table 1 fresh shrimp freezing protective agent B agent
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 |
| Sucrose | 2 | 3 | 2 | 3 | 2 | 3 |
| Tea Polyphenols | 4 | 4 | 5 | 5 | 6 | 6 |
| Nisin | 1 | 1 | 0.5 | 1 | 1 | 1 |
| Glycerine | 12 | 20 | 15 | 15 | 15 | 15 |
| Sweet mellow wine | 22 | 20 | 20 | 20 | 20 | 20 |
| Shitosan | 15 | 15 | 15 | 12 | 12 | 15 |
| Sodium chloride | - | - | - | 0.6 | 1 | 2 |
| Trehalose | 44 | 37 | 42.5 | 43.4 | 43 | 38 |
Embodiment 4:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 12% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 10 minutes, the consumption of freezing protective agent B is 4% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: precooling 20 minutes at pretreated fresh shrimp is placed on-20 to-25 DEG C;
3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed;
4) quick-frozen: carry out quick-frozen under product being placed in the low temperature environment of temperature≤-35 DEG C, freezes and to product center temperature≤-18 DEG C, is transferred to freezer deposits.
Embodiment 5:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 5% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 7.5% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: precooling 10 minutes at pretreated fresh shrimp is placed on-20 to-25 DEG C;
3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed;
4) quick-frozen: carry out quick-frozen under product being placed in the low temperature environment of temperature≤-35 DEG C, freezes and to product center temperature≤-18 DEG C, is transferred to freezer deposits.
Embodiment 6:
A freezing method for fresh shrimp, concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 8% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: precooling 10 minutes at pretreated fresh shrimp is placed on-20 to-25 DEG C;
3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed;
4) quick-frozen: carry out quick-frozen under product being placed in the low temperature environment of temperature≤-35 DEG C, freezes and to product center temperature≤-18 DEG C, is transferred to freezer deposits.
Embodiment 7:
A freezing method for fresh shrimp, the freezing protective agent component of employing is with embodiment 6, and concrete steps are as follows:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 15 minutes, the consumption of freezing protective agent B is 8% of fresh shrimp weight, leaves standstill 10 minutes;
2) precooling: precooling 10 minutes at pretreated fresh shrimp is placed on-20 to-25 DEG C;
3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed;
4) quick-frozen: product after packaging adopts liquid nitrogen freezers to carry out liquid nitrogen frozen process, freezes and to product center temperature≤-25 DEG C, is transferred to freezer deposits.
At present, the routine preservation method of shellfish, crab, fish and shrimp is generally freezing (about subzero 18 degrees Celsius), and the storage time is 4-6 months.When the cooking needs to thaw, cold compartment of refrigerator one night can be put into or use tap water.
The present invention tests with fresh extra large shrimp, to it through above-mentioned freezing method process, and deposit 12 months in freezer (-15 DEG C ~-18 DEG C), record freezing front and back product organoleptic quality and measure product thaw after total plate count (lgcfu/g) and TVB-N (mg/100g), and routine in contrast with above-mentioned routine preservation method.Organoleptic quality is evaluated with the form of marking, and total score is 100, and the higher expression index of mark is better, the results are shown in Table 2.
Table 2
Product sensory quality through the process of the present invention's fresh shrimp freezing protective agent obviously improves, and the VBN detected is less than 5mg/g, and nutriment runs off less.The fresh shrimp freezing protective agent of this formula improves form, the organoleptic quality such as color and quality of fresh shrimp preferably, additionally reduces the loss of nutriment, improves the keeping quality of freezing fresh shrimp, substantially prolongs its storage life.
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 (7)
1. a fresh shrimp freezing protective agent; it is characterized in that this freezing protective agent is made up of A agent and B agent; wherein A agent is bamboo vinegar; B agent is the mixture of sucrose, Tea Polyphenols, nisin, trehalose, glycerine, sweet mellow wine and shitosan; in the gross weight of B agent for 100%; each component proportion is as follows: sucrose 2-3%, Tea Polyphenols 4-6%, nisin 0.5-1%, glycerine 12-20%, sweet mellow wine 20-22%, shitosan 12-15%, and surplus is trehalose.
2. fresh shrimp freezing protective agent according to claim 1, is characterized in that: the sodium chloride also containing 0.6-2% in the component of B agent.
3. a freezing method for the fresh shrimp adopting fresh shrimp freezing protective agent according to claim 1 to carry out, is characterized in that comprising the steps:
1) pretreatment of fresh shrimp: after fresh shrimp is drained away the water, at fresh shrimp surface uniform spray freezing protective agent A, the consumption of freezing protective agent A is 5%-20% of fresh shrimp weight, leaving standstill adopts freezing protective agent B to carry out film to fresh shrimp surface after 10-15 minute, the consumption of freezing protective agent B is 4%-8% of fresh shrimp weight, leaves standstill 5-20 minute;
2) precooling: precooling 10-15 minute at pretreated fresh shrimp is placed on-20 to-25 DEG C;
3) pack: get the fresh shrimp after appropriate precooling and load in packaging bag, vacuum seal is packed;
4) obtain product after quick-frozen and be transferred to freezer and deposit.
4. the freezing method of fresh shrimp according to claim 3, is characterized in that: in step 1), and the addition of freezing protective agent A is 12-15%.
5. the freezing method of fresh shrimp according to claim 3, is characterized in that: in step 1), and the addition of freezing protective agent B is 6-7.5%.
6. the freezing method of fresh shrimp according to claim 3, is characterized in that: in step 4), carries out quick-frozen under product being placed in the low temperature environment of temperature≤-35 DEG C, freezes to product center temperature≤-18 DEG C, to be transferred to freezer to deposit.
7. the freezing method of fresh shrimp according to claim 3, is characterized in that: in step 4), and the product after packaging adopts liquid nitrogen freezers to carry out liquid nitrogen frozen process, freezes to product center temperature≤-25 DEG C.
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