CN104996540A - Fresh keeping method for shrimp meat - Google Patents
Fresh keeping method for shrimp meat Download PDFInfo
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- CN104996540A CN104996540A CN201410195754.7A CN201410195754A CN104996540A CN 104996540 A CN104996540 A CN 104996540A CN 201410195754 A CN201410195754 A CN 201410195754A CN 104996540 A CN104996540 A CN 104996540A
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Abstract
The invention discloses a fresh keeping method for shrimp meat. The fresh keeping method disclosed by the invention solves the problem of poor actual fresh keeping effect existing in a fresh keeping method for the shrimp meat in the prior art. The fresh keeping method mainly comprises the following steps: (I) preprocessing shrimp meat; (II) preparing a composite film forming solution: (1) preparing a propolis aqueous extract, (2) preparing ginger filtrate, (3) preparing garlic filtrate, and (4) mixing the propolis aqueous extract, the ginger water and the garlic water so as to compound the composite film forming solution; (III) soaking the preprocessed shrimp meat into the composite film forming solution for film forming; and (IV) packaging the shrimp meat obtained in the step (III), and refrigerating the packaged shrimp meat. The fresh keeping method for the shrimp meat, disclosed by the invention, is simple in technology steps and high in maneuverability; the formula and the steps of the film forming solution are optimized, so that better texture characteristics of the shrimp meat can be maintained, the flavor and the mouth feel of the shrimp meat are effectively maintained, the losses of nutrient components and juice are reduced, the corruption of the shrimp meat is delayed, and the preservation period is prolonged.
Description
Technical field
The present invention relates to aquatic products technical field of preservation of fresh, especially relate to a kind of peeled shrimp preservation method.
Background technology
Shrimps fine and tender taste, delicious flavour, protein content is high, and fat content is low, containing a large amount of trace elements and the necessary amino acid of human body, is the animal food that a kind of nutritive value is higher.And peeled shrimp is as a kind of form processing of shrimps, because it is without shrimp shell, edible more convenient, therefore quite popular to people.
Current is refrigeration or freeze preservation to the fresh-keeping mode of the tradition of peeled shrimp, but these two kinds of fresh-keeping modes all also exist following deficiency: cold storing and fresh-keeping, although the structure of peeled shrimp does not go to pot, but because the protease existed in its tissue still exists larger activity, cause fresh keeping time short, and freeze preservation can make the institutional framework of peeled shrimp be destroyed, after thawing, nutritional labeling runs off in a large number, and meat, mouthfeel all can be deteriorated.Therefore, the fresh keeping time how extending peeled shrimp is under refrigerated conditions an important problem.
Application publication number CN102266084A, the Chinese patent of Shen Qing Publication day 2011.12.07 discloses a kind of biological fresh-keeping method improving shrimps fresh-keeping effect, shrimps being impregnated in concentration is 3-5 minute in the bio-preservative of 20-30g/L sodium alginate preparation, takes out and preserves under the condition of 0-4 DEG C; Or adopt with Tea Polyphenols, sodium alginate and stearic acid for raw material is made into film forming solution, then make composite bactericidal film through watering film oven dry, coating problems is carried out to shrimps, then the shrimps after film is preserved under the condition of 0-4 DEG C.The weak point of this preservation method is: (1) fresh-keeping film forming solution is using sodium alginate as film forming agent, the diaphragm insufficient strength (needing gel in calcium chloride) that sodium alginate is formed, and the bond strength between peeled shrimp is low, cause the barrier property of diaphragm poor, in addition, this fresh-keeping film forming solution can not suppress the activity of protease in peeled shrimp, the albumen of shrimp soma is easily decomposed, cause the deliquescing of shrimp soma, corruption, therefore, the actual fresh-keeping effect of this fresh-keeping film forming solution is poor; (2) peeled shrimp body surface is irregular, the film liquid in the method can not uniform fold peeled shrimp surface, cause fresh-keeping effect poor; (3) this preservation method adopts the mode of soaking and draining, and drains the moisture fully can not removing peeled shrimp surface, and film forming speed is slow, and film forming speed is inconsistent, and the physical property of the diaphragm of formation is poor, causes fresh-keeping effect poor.
Summary of the invention
The present invention is the problem of the actual fresh-keeping effect difference existing for the peeled shrimp preservation method in order to solve prior art, provide a kind of peeled shrimp preservation method, peeled shrimp preservation method processing step of the present invention is simple, workable, by the optimization to film forming formula of liquid and step, peeled shrimp can be made to keep good texture characteristic, the local flavor of effective maintenance peeled shrimp and mouthfeel, reduce the loss of nutritional labeling and juice, also can delay the corruption of peeled shrimp, extend preservation term.
To achieve these goals, the present invention is by the following technical solutions:
A kind of peeled shrimp preservation method, comprises the following steps:
(1) peeled shrimp pretreatment
After new fresh shrimp water cleaning, the aqueous solution be placed in containing Sodium Polyacrylate and sodium chloride soaks 3 ~ 5min, drains after pulling out.In the present invention, the aqueous solution that new fresh shrimp is placed in containing Sodium Polyacrylate and sodium chloride is soaked, wherein Sodium Polyacrylate has excellent adhesive force and viscosity, the bond strength between peeled shrimp surface raising diaphragm and peeled shrimp can be attached to, in addition, Sodium Polyacrylate itself has certain preservation, also can enhanced tissue, keep the mouthfeel of peeled shrimp, and peeled shrimp oozing out at immersion process Middle nutrition material and flavor substance can be suppressed, and sodium chloride plays the effect on swelling peeled shrimp surface, Sodium Polyacrylate as much as possible is adhered to make peeled shrimp surface energy, but the amount of sodium chloride can not be too much, otherwise peeled shrimp can be made on the contrary to dewater, and affect the taste of peeled shrimp.
(2) composite membrane-forming liquid preparation
(1) Water extracts of propolis is prepared: 95% edible ethanol adding 3 ~ 5 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 80 ~ 85 DEG C of hot water, make into the propolis alcoholic solution of 40 ~ 50% ethanol final concentrations, after stirring 10 ~ 15min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, obtains the second filtrate, after the first filtrate and the second filtrate being merged, reclaim ethanol, 1.02 ~ 1.03 namely being finally concentrated into relative density in 70 ~ 80 DEG C is, obtains water extracts of propolis.In the present invention, shitosan is as filmogen, shitosan security is good, and wide material sources, there is good film forming and spectrum antibacterial, shitosan too high levels, then film fluid viscosity is large, and the film thickness obtained is large and uneven, and content is too low, the large not easily film forming of mobility of film liquid, therefore strictly must control the content of shitosan 2 ~ 3% in the present invention; Acetic acid has certain bactericidal action, can also improve the solubility property of shitosan, but content can not be too high, to avoid the local flavor affecting shrimp; Casein sodium can improve retentiveness and the stability of peeled shrimp, and improve quality and the tenderness of peeled shrimp, the components such as the lipid in peeled shrimp, moisture and musculature can also be combined securely, form compact texture, to reduce the loss of preserving process Middle nutrition material and flavor substance, in addition, casein sodium also contributes to other components and is uniformly distributed in composite membrane-forming liquid, improves homogeneity; D-sorbite can reduce the activity of protease in peeled shrimp, and protease inhibition to the decomposition of protein, thus reduces the decomposition rate of protein, improves the storage time of peeled shrimp; Phytic acid, can the metal ion copper at effective chelating polyphenol oxidase activity center then as metal ion chelation agent, thus inhibitory enzyme is lived, and effectively controls shrimp blackening; The impact of trehalose on peeled shrimp local flavor is little, peeled shrimp can be made still to keep moistening in cell under refrigerated conditions, prevent cell from causing nutrient loss in cell because of dehydration, thus keeps biology to be in activated state; It is lax that calcium chloride can make protein steric structure occur under finite concentration condition, thus improve the water-retaining property of peeled shrimp, but consumption is too high, peeled shrimp then can be caused to dewater, reduce water-retaining property, calcium chloride acts synergistically with carragheen again simultaneously, improves the gelatification of peeled shrimp muscle protein, is conducive to the mouthfeel keeping peeled shrimp; Carragheen can with the protein bound in peeled shrimp, form gel rubber system, be conducive to keeping the original nutrition of peeled shrimp and local flavor, carragheen has water-retaining property simultaneously, greatly can improve the matter structure of peeled shrimp, it is made to keep elasticity, succulence, the water activity of peeled shrimp can also be reduced, be conducive to peeled shrimp preservation, in addition, carragheen can make composite membrane-forming liquid of the present invention keep certain viscosity and remain stable, is conducive to forming uniform diaphragm on peeled shrimp surface; Water extracts of propolis has filming function, and viscosity is large, mutually work in coordination with shitosan in film forming procedure, the compactness extent of diaphragm and the oxygen barrier performance that blocks water can be improved, and the bond strength between diaphragm and peeled shrimp formed can be improved, can solve the contact defective tightness between the diaphragm of simple shitosan formation and peeled shrimp, the film physical property of formation is not good, can not play the problem hindering the wet effect of oxygen resistance completely; Meanwhile, containing a large amount of flavone compounds in water extracts of propolis, there is scavenging free radicals and oxidation resistant effect, there is good keeping fresh and protecting color effect; Water extracts of propolis has very strong antibacterial, sterilizing ability and good antiseptic effect in addition, without the need to adding other antibacterial preservative substances again, can extend the preservation time of peeled shrimp; The effect that gingerade and garlic glassware for drinking water have raw meat, antibacterial, antioxygen and increasing fresh, can improve the local flavor of peeled shrimp.The present invention passes through the strict screening of each constituent species and the optimization to each constituent content, obtain the fresh-keeping composite membrane-forming liquid of a kind of peeled shrimp, by the mutual synergy between each component, can effectively suppress Xia Ren ?become and keep peeled shrimp body surface bright color to be feeling of freshness, the loss of the nutrition such as protein and flavor substance can be reduced simultaneously, keep the delicate flavour of peeled shrimp, elasticity preferably, fresh-keeping superior with water retention property, the freshness date of peeled shrimp can be extended.
(2) prepare gingerade: be added to the water by ginger and carry out broken homogenate, after filtering, gained filtrate is Jiang Shui.
(3) prepare garlic water: be added to the water by the head of garlic and carry out broken homogenate, after filtering, gained filtrate is garlic water.
(4) composite membrane-forming liquid preparation: with the gross mass of composite membrane-forming liquid for benchmark, by 2 ~ 3% shitosans, 1 ~ 1.5% acetic acid, 0.5 ~ 1% casein sodium, 5 ~ 10% D-sorbites, 0.5 ~ 1% phytic acid, 0.3 ~ 0.5% trehalose, 0.3 ~ 0.5% calcium chloride, 0.1 ~ 0.3% carragheen, 8 ~ 10% water extracts of propolis, 20 ~ 30% gingerades, surplus is after the proportioning of garlic water takes each component, first by acetic acid, water extracts of propolis, gingerade mixes with garlic water, add shitosan again, casein sodium, D-sorbite, phytic acid, trehalose mixes with calcium chloride, finally add after carragheen stirs and leave standstill 10 ~ 15min under vacuum condition, obtain the fresh-keeping composite membrane-forming liquid of peeled shrimp.The preparation method of composite membrane-forming liquid of the present invention is simple, only need by simply mixing, and cost is low, easy to operate, and when preparing, the addition sequence of each component is key point, to ensure that each component can be uniformly dispersed thus obtains the solution of stable uniform,
(3) film forming is soaked
Cold air drying is taken out after peeled shrimp in step () being placed in the composite membrane-forming liquid immersion 20 ~ 30min of step (two).Abandoning tradition of the present invention drain thin film-forming method, adopt cold air drying thin film-forming method, by cold air drying film forming; peeled shrimp surface filming speed is fast; and rate of drying is consistent, film forming speed is even, finally forms diaphragm thickness even; good physical performance; the most important thing is, the drying effect of cold air drying is thorough, can improve the tightness degree combined between shell diaphragm and peeled shrimp; thus improve the barrier property of diaphragm, improve the fresh-keeping effect to peeled shrimp.
(4) packaging refrigeration
After the peeled shrimp packaging in step (three), store at being placed in 0 ~ 4 DEG C.
As preferably, in step (), the mass percentage concentration of Sodium Polyacrylate is 0.03 ~ 0.05%, and the mass percentage concentration of sodium chloride is 0.5 ~ 1%.
As preferably, peeled shrimp is 1:2 ~ 4 with the mass ratio of the aqueous solution containing Sodium Polyacrylate and sodium chloride.
As preferably, in step (2), the mass ratio of ginger and water is 1:2 ~ 3.
As preferably, in step (3), the mass ratio of the head of garlic and water is 1:2 ~ 3.
As preferably, in step (three), the mass ratio of peeled shrimp and composite membrane-forming liquid is 1:3 ~ 5.
As preferably, in step (three), the condition of cold air drying is: cold wind temperature is 5 ~ 10 DEG C, wind speed 1.2 ~ 1.5m/s, drying time 10 ~ 15min.
As preferably, in step (four), vinyon bag hermetic package is adopted to peeled shrimp.
Therefore, the beneficial effect of tool of the present invention is: processing step is simple, workable, by the optimization to film forming formula of liquid and step, can effectively suppress Xia Ren ?become and keep peeled shrimp body surface bright color to be feeling of freshness, the loss of the nutrition such as protein and flavor substance can be reduced simultaneously, keep the delicate flavour of peeled shrimp, elasticity preferably, fresh-keeping superior with water retention property, the freshness date of peeled shrimp can be extended.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
A kind of peeled shrimp preservation method, comprises the following steps:
(1) peeled shrimp pretreatment
After new fresh shrimp water cleaning, the aqueous solution be placed in containing Sodium Polyacrylate and sodium chloride soaks 3min, drain after pulling out, wherein, peeled shrimp is 1:2 with the mass ratio of the aqueous solution containing Sodium Polyacrylate and sodium chloride, the mass percentage concentration of Sodium Polyacrylate is 0.03%, and the mass percentage concentration of sodium chloride is 0.5%.
(2) composite membrane-forming liquid preparation
(1) Water extracts of propolis is prepared: 95% edible ethanol adding 3 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 80 DEG C of hot water, make into the propolis alcoholic solution of 40% ethanol final concentration, after stirring 10min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, obtains the second filtrate, after the first filtrate and the second filtrate being merged, reclaim ethanol, finally being concentrated into relative density in 70 ~ 80 DEG C is 1.02, obtains water extracts of propolis.
(2) prepare gingerade: be added to the water by ginger and carry out broken homogenate, after filtering, gained filtrate is Jiang Shui, and the mass ratio of ginger and water is 1:2.
(3) prepare garlic water: be added to the water by the head of garlic and carry out broken homogenate, after filtering, gained filtrate is garlic water, and the mass ratio of the head of garlic and water is 1:2.
(4) mixture: with the gross mass of composite membrane-forming liquid for benchmark, by 2% shitosan, 1% acetic acid, 0.5% casein sodium, 5% D-sorbite, 0.5% phytic acid, 0.3% trehalose, 0.3% calcium chloride, 0.1% carragheen, 8% water extracts of propolis, 20% gingerade, surplus is after the proportioning of garlic water takes each component, first by acetic acid, water extracts of propolis, gingerade mixes with garlic water, add shitosan again, casein sodium, D-sorbite, phytic acid, trehalose mixes with calcium chloride, finally add after carragheen stirs and leave standstill 10min under vacuum condition, obtain the fresh-keeping composite membrane-forming liquid of peeled shrimp.
(3) film forming is soaked
Cold air drying is taken out after composite membrane-forming liquid peeled shrimp in step () being placed in step (two) soaks 20min, the mass ratio of peeled shrimp and composite membrane-forming liquid is 1:3, the condition of cold air drying is: cold wind temperature is 5 DEG C, wind speed 1.2m/s, drying time 10min.
(4) packaging refrigeration
After peeled shrimp in step (three) is adopted vinyon bag hermetic package, store at being placed in 0 ~ 4 DEG C.
Embodiment 2
A kind of peeled shrimp preservation method, comprises the following steps:
(1) peeled shrimp pretreatment
After new fresh shrimp water cleaning, the aqueous solution be placed in containing Sodium Polyacrylate and sodium chloride soaks 4min, drain after pulling out, wherein, peeled shrimp is 1:2.5 with the mass ratio of the aqueous solution containing Sodium Polyacrylate and sodium chloride, the mass percentage concentration of Sodium Polyacrylate is 0.04%, and the mass percentage concentration of sodium chloride is 0.6%.
(2) composite membrane-forming liquid preparation
(1) prepare Water extracts of propolis: 95% edible ethanol adding 4 times amount in propolis, fully stir after making it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 82 DEG C of hot water, make into the propolis alcoholic solution of 42% ethanol final concentration, after stirring 12min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, obtains the second filtrate, after the first filtrate and the second filtrate being merged, reclaim ethanol, finally being concentrated into relative density in 75 DEG C is 1.025, obtains water extracts of propolis.
(2) prepare gingerade: be added to the water by ginger and carry out broken homogenate, after filtering, gained filtrate is Jiang Shui, and the mass ratio of ginger and water is 1:2.5.
(3) prepare garlic water: be added to the water by the head of garlic and carry out broken homogenate, after filtering, gained filtrate is garlic water, and the mass ratio of the head of garlic and water is 1:2.5.
(4) mixture: with the gross mass of composite membrane-forming liquid for benchmark, by 2.5% shitosan, 1.2% acetic acid, 0.6% casein sodium, 6% D-sorbite, 0.7% phytic acid, 0.4% trehalose, 0.4% calcium chloride, 0.2% carragheen, 9% water extracts of propolis, 25% gingerade, surplus is after the proportioning of garlic water takes each component, first by acetic acid, water extracts of propolis, gingerade mixes with garlic water, add shitosan again, casein sodium, D-sorbite, phytic acid, trehalose mixes with calcium chloride, finally add after carragheen stirs and leave standstill 12min under vacuum condition, obtain the fresh-keeping composite membrane-forming liquid of peeled shrimp.
(3) film forming is soaked
Cold air drying is taken out after composite membrane-forming liquid peeled shrimp in step () being placed in step (two) soaks 25min, the mass ratio of peeled shrimp and composite membrane-forming liquid is 1:4, the condition of cold air drying is: cold wind temperature is 7 DEG C, wind speed 1.3m/s, drying time 13min.
(4) packaging refrigeration
After peeled shrimp in step (three) is adopted vinyon bag hermetic package, store at being placed in 0 ~ 4 DEG C.
Embodiment 3
A kind of peeled shrimp preservation method, comprises the following steps:
(1) peeled shrimp pretreatment
After new fresh shrimp water cleaning, the aqueous solution be placed in containing Sodium Polyacrylate and sodium chloride soaks 5min, drain after pulling out, wherein, peeled shrimp is 1:4 with the mass ratio of the aqueous solution containing Sodium Polyacrylate and sodium chloride, the mass percentage concentration of Sodium Polyacrylate is 0.05%, and the mass percentage concentration of sodium chloride is 1%.
(2) composite membrane-forming liquid preparation
(1) prepare Water extracts of propolis: 95% edible ethanol adding 5 times amount in propolis, fully stir after making it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 85 DEG C of hot water, make into the propolis alcoholic solution of 50% ethanol final concentration, after stirring 15min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, obtains the second filtrate, after the first filtrate and the second filtrate being merged, reclaim ethanol, finally being concentrated into relative density in 80 DEG C is 1.03, obtains water extracts of propolis.
(2) prepare gingerade: be added to the water by ginger and carry out broken homogenate, after filtering, gained filtrate is Jiang Shui, and the mass ratio of ginger and water is 1:3.
(3) prepare garlic water: be added to the water by the head of garlic and carry out broken homogenate, after filtering, gained filtrate is garlic water, and the mass ratio of the head of garlic and water is 1:3.
(4) mixture: with the gross mass of composite membrane-forming liquid for benchmark, by 3% shitosan, 1.5% acetic acid, 1% casein sodium, 10% D-sorbite, 1% phytic acid, 0.5% trehalose, 0.5% calcium chloride, 0.3% carragheen, 10% water extracts of propolis, 20 ~ 30% gingerades, surplus is after the proportioning of garlic water takes each component, first by acetic acid, water extracts of propolis, gingerade mixes with garlic water, add shitosan again, casein sodium, D-sorbite, phytic acid, trehalose mixes with calcium chloride, finally add after carragheen stirs and leave standstill 15min under vacuum condition, obtain the fresh-keeping composite membrane-forming liquid of peeled shrimp.
(3) film forming is soaked
Cold air drying is taken out after composite membrane-forming liquid peeled shrimp in step () being placed in step (two) soaks 30min, the mass ratio of peeled shrimp and composite membrane-forming liquid is 1:5, the condition of cold air drying is: cold wind temperature is 10 DEG C, wind speed 1.5m/s, drying time 15min.
(4) packaging refrigeration
After peeled shrimp in step (three) is adopted vinyon bag hermetic package, store at being placed in 0 ~ 4 DEG C.
Comparative example
After directly being adopted by peeled shrimp Polythene Bag to pack, be placed in 0 ~ 4 DEG C of preservation.
Get after four groups of fresh prawns shell and obtain peeled shrimp, be divided into A, B, C, D group, wherein A, B, component C do not adopt the method in embodiment 1 ~ 3 to carry out preservation, D group adopts the method in comparative example to carry out preservation, preservation 16 days, samples peeled shrimp between preservation term every three days, carries out sensory evaluation and total number of bacteria, VBN (TVB-N), material drying loss rate and liquor injury test to peeled shrimp, wherein, assessment method is as follows:
(1) subjective appreciation
Subjective appreciation standard is as follows:
| Project | Good (10 points) | Better (8 points) | Generally (6 points) | Poor (4 points) | Difference (2 points) |
| Color and luster | Meat color is normal, and muscle cross-sectional is rich in gloss | Meat color is normal, and muscle cross-sectional is glossy | Meat color is somewhat dim, and muscle cross-sectional is gloss slightly | Meat color is comparatively dim, and muscle cross-sectional is lackluster | Meat is faint in color, and muscle cross-sectional is lackluster |
| Smell | Strong fragrance | Comparatively strong fragrance | Fragrance is light, slightly peculiar smell | Fragrance disappears, and has bad smell or ammonia stink | There is strong bad smell |
| Quality | Musculature is compact and complete, and texture is very clear, organizes solid high resilience, and after finger pressure, depression disappears immediately | Musculature is compact and complete, and texture is more clear, organizes solid high resilience, and after finger pressure, depression is very fast disappears | Musculature is not tight, but not loose, organizes more flexible, and after finger pressure, depression disappears slower | Musculature is not tight, local crumbly texture slightly elasticity, and after finger pressure, depression disappears very slow | Musculature is closely not loose, organizes nonelastic, and after finger pressure, depression does not disappear |
(2) total number of bacteria measures
Adopt slat chain conveyor counting method.By GB2741-94 regulation, bacterial population (individual/g)≤10
5for one-level freshness ,≤5*10
5for secondary freshness.
(3) mensuration of VBN (TVB-N)
Adopt microdiffusion.By GB2741-94 regulation, TVB-N(mg)≤25 be one-level freshness; ≤ 30 is secondary freshness.
(4) material drying loss rate
Measure by weight method, material drying loss rate=(quality of the front material of Mass lost amount/refrigeration of During Cold Storage material) × 100%.
(5) liquor loss
By the material plastic bag sealing after weighing, drop into boiling 15min in boiling water, open bag and abandon useless juice, weigh after draining.
Quality × 100% of material itself before liquor loss late=(boil front quality-boil rear quality)/film.
The measurement result of each group of peeled shrimp is as shown in the table respectively:
The peeled shrimp subjective appreciation appraisal result of each embodiment and comparative example under the different cold preservation time of table 1
| Refrigeration number of days (d) | 2 | 4 | 6 | 8 | 10 | 12 | 14 | 16 |
| Embodiment 1 | 9.6 | 8.8 | 8.4 | 7.7 | 7.3 | 6.3 | 6.1 | 5.8 |
| Embodiment 2 | 9.5 | 8.7 | 8.4 | 7.9 | 7.5 | 6.4 | 6.1 | 5.8 |
| Embodiment 3 | 9.5 | 8.8 | 8.5 | 7.6 | 7.6 | 6.2 | 6 | 5.9 |
| Comparative example | 8.1 | 5.2 | — | — | — | — | — | — |
The peeled shrimp total number of bacteria change of each embodiment and comparative example under the different cold preservation time of table 2
| Refrigeration number of days (d) | 2 | 4 | 6 | 8 | 10 | 12 | 14 | 16 |
| Embodiment 1(10 5） | 3.65 | 3.82 | 3.88 | 4.33 | 4.49 | 5.69 | 6.25 | 6.779 |
| Embodiment 2(10 5） | 3.6 | 3.78 | 3.89 | 4.35 | 4.49 | 5.67 | 6.31 | 6.78 |
| Embodiment 3(10 5） | 3.71 | 3.81 | 3.91 | 4.38 | 4.51 | 5.65 | 6.24 | 6.71 |
| Comparative example | ＞10 6 | — | — | — | — | — | — | — |
The peeled shrimp VBN of each embodiment and comparative example under the different cold preservation time of table 3
| Refrigeration number of days (d) | 2 | 4 | 6 | 8 | 10 | 12 | 14 | 16 |
| Embodiment 1(mg/100g) | 12.76 | 13.38 | 14.78 | 15.13 | 17.36 | 20.55 | 21.05 | 23.67 |
| Embodiment 2(mg/100g) | 12.28 | 13.33 | 14.85 | 15.12 | 17.32 | 20.54 | 21.01 | 23.61 |
| Embodiment 3(mg/100g) | 12.16 | 13.28 | 14.75 | 15.08 | 17.31 | 20.52 | 20.88 | 23.58 |
| Comparative example (mg/100g) | 16.68 | 23.58 | >35 | — | — | — | — | — |
The peeled shrimp material drying loss rate of each embodiment and comparative example under the different cold preservation time of table 4
| Refrigeration number of days (d) | 2 | 4 | 6 | 8 | 10 | 12 | 14 | 16 |
| Embodiment 1(%) | 3.2 | 3.5 | 3.6 | 3.7 | 3.9 | 4.1 | 4.3 | 4.5 |
| Embodiment 2(%) | 3.3 | 3.5 | 3.6 | 3.8 | 4.0 | 4.3 | 4.4 | 4.5 |
| Embodiment 3(%) | 3.2 | 3.3 | 3.5 | 3.8 | 3.9 | 4.1 | 4.3 | 4.4 |
| Comparative example (%) | 5.8 | 5.8 | 6.1 | 6.2 | 6.2 | 6.3 | 6.5 | 6.8 |
The peeled shrimp liquor loss late of each embodiment and comparative example under the different cold preservation time of table 5
| Refrigeration number of days (d) | 2 | 4 | 6 | 8 | 10 | 12 | 14 | 16 |
| Embodiment 1(%) | 34.52 | 33.43 | 32.63 | 31.89 | 31.23 | 30.78 | 30.24 | 29.65 |
| Embodiment 2(%) | 34.67 | 33.62 | 32.78 | 32.16 | 31.52 | 30.92 | 30.31 | 29.81 |
| Embodiment 3(%) | 34.61 | 33.58 | 32.74 | 32.03 | 31.41 | 30.86 | 30.25 | 29.75 |
| Comparative example (%) | 40.32 | 39.49 | 38.65 | 37.98 | 37.32 | 36.91 | 36.27 | 35.68 |
As can be seen from table 1 ~ 5, all marked apparently higher than the peeled shrimp subjective appreciation of comparative example by the peeled shrimp subjective appreciation scoring knot after various embodiments of the present invention process, and peeled shrimp total number of bacteria, VBN, material drying loss rate and liquor loss late are all starkly lower than the index corresponding to peeled shrimp of comparative example, illustrate that preservation method of the present invention can reduce liquor loss and drying loss rate, and peeled shrimp body surface bright color can be kept to be feeling of freshness, delicate flavour, the elasticity of peeled shrimp can be kept preferably, extend the freshness date of peeled 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.
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 (8)
1. a peeled shrimp preservation method, is characterized in that, comprises the following steps:
(1) peeled shrimp pretreatment
After new fresh shrimp water cleaning, the aqueous solution be placed in containing Sodium Polyacrylate and sodium chloride soaks 3 ~ 5min, drains after pulling out;
(2) composite membrane-forming liquid preparation
(1) Water extracts of propolis is prepared: 95% edible ethanol adding 3 ~ 5 times amount in propolis, after abundant stirring makes it dissolve, above-mentioned propolis alcoholic solution is poured into while stirring in 80 ~ 85 DEG C of hot water, make into the propolis alcoholic solution of 40 ~ 50% ethanol final concentrations, after stirring 10 ~ 15min, be cooled to room temperature, filter, obtain the first filtrate, filter residue is extracted again by above-mentioned steps, obtains the second filtrate, after the first filtrate and the second filtrate being merged, reclaim ethanol, finally being concentrated into relative density in 70 ~ 80 DEG C is 1.02 ~ 1.03, obtains water extracts of propolis;
(2) prepare gingerade: be added to the water by ginger and carry out broken homogenate, after filtering, gained filtrate is Jiang Shui;
(3) prepare garlic water: be added to the water by the head of garlic and carry out broken homogenate, after filtering, gained filtrate is garlic water;
(4) mixture: with the gross mass of composite membrane-forming liquid for benchmark, by 2 ~ 3% shitosans, 1 ~ 1.5% acetic acid, 0.5 ~ 1% casein sodium, 5 ~ 10% D-sorbites, 0.5 ~ 1% phytic acid, 0.3 ~ 0.5% trehalose, 0.3 ~ 0.5% calcium chloride, 0.1 ~ 0.3% carragheen, 8 ~ 10% water extracts of propolis, 20 ~ 30% gingerades, surplus is after the proportioning of garlic water takes each component, first by acetic acid, water extracts of propolis, gingerade mixes with garlic water, add shitosan again, casein sodium, D-sorbite, phytic acid, trehalose mixes with calcium chloride, finally add after carragheen stirs and leave standstill 10 ~ 15min under vacuum condition, obtain the fresh-keeping composite membrane-forming liquid of peeled shrimp,
(3) film forming is soaked
Cold air drying is taken out after peeled shrimp in step () being placed in the composite membrane-forming liquid immersion 20 ~ 30min of step (two);
(4) packaging refrigeration
After the peeled shrimp packaging in step (three), store at being placed in 0 ~ 4 DEG C.
2. a kind of peeled shrimp preservation method according to claim 1, is characterized in that, in step (), the mass percentage concentration of Sodium Polyacrylate is 0.03 ~ 0.05%, and the mass percentage concentration of sodium chloride is 0.5 ~ 1%.
3. a kind of peeled shrimp preservation method according to claim 2, is characterized in that, peeled shrimp is 1:2 ~ 4 with the mass ratio of the aqueous solution containing Sodium Polyacrylate and sodium chloride.
4. a kind of peeled shrimp preservation method according to claim 1, is characterized in that, in step (2), the mass ratio of ginger and water is 1:2 ~ 3.
5. a kind of peeled shrimp preservation method according to claim 1, is characterized in that, in step (3), the mass ratio of the head of garlic and water is 1:2 ~ 3.
6. a kind of peeled shrimp preservation method according to claim 1, is characterized in that, in step (three), the mass ratio of peeled shrimp and composite membrane-forming liquid is 1:3 ~ 5.
7. a kind of peeled shrimp preservation method according to claim 1, is characterized in that, in step (three), the condition of cold air drying is: cold wind temperature is 5 ~ 10 DEG C, wind speed 1.2 ~ 1.5m/s, drying time 10 ~ 15min.
8. a kind of peeled shrimp preservation method according to claim 1, is characterized in that, adopts vinyon bag hermetic package in step (four) to peeled shrimp.
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| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
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| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
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| CN113180095A (en) * | 2021-03-29 | 2021-07-30 | 浙江海洋大学 | Composite fresh-keeping liquid for instant cooked saline shrimp meat and shrimp meat processing method |
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Application publication date: 20151028 |