CN105341137A - Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method - Google Patents
Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method Download PDFInfo
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- CN105341137A CN105341137A CN201510773482.9A CN201510773482A CN105341137A CN 105341137 A CN105341137 A CN 105341137A CN 201510773482 A CN201510773482 A CN 201510773482A CN 105341137 A CN105341137 A CN 105341137A
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Abstract
The invention discloses a fresh shrimp freezing and antistaling agent as well as a fresh shrimp freezing and antistaling method. The antistaling agent is a mixture containing tea polyphenol, chitosan, antibacterial peptide, nisin, glucose oxidase, sodium chloride, lactic acid and trehalose. The antistaling agent is used for freezing and fresh-keeping of fresh shrimps; the fresh shrimp freezing and antistaling agent has natural components, and can be used for better protecting freshness of aquatic products, maintaining original appearance and state, reducing loss of proteins and other nutrients, inhibiting generation of bacteria, and substantially prolonging shelf-life and storage life.
Description
Technical field
The present invention relates to the processing technique field of aquatic products, particularly the freeze preservation agent of one fresh shrimp and fresh shrimp freeze preservation method.
Technical background
China's marine product aboundresources, river prawn and extra large shrimp all have larger output, and shrimp is nutritious, containing protein be fish, egg, several times to tens times of milk; It is also containing abundant mineral matter and the composition such as vitamin A, aminophylline such as potassium, iodine, magnesium, phosphorus, and its meat is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill; Containing abundant magnesium in shrimp, magnesium has important regulating action to cardiomotility, can reduce blood cholesterol level, prevent artery sclerosis etc.
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
For the deficiencies in the prior art, the invention provides the agent of a kind of fresh shrimp freeze preservation and fresh shrimp freeze preservation method, safety and Health, nutritive loss are few, also protect the delicate flavour of fresh shrimp preferably simultaneously.
To achieve these goals, the technical solution used in the present invention is:
The agent of the present invention's fresh shrimp freeze preservation, this antistaling agent is the mixture of Tea Polyphenols, shitosan, antibacterial peptide, nisin, glucose oxidase, sodium chloride, lactic acid, trehalose.
Further, described antistaling agent is 100% by gross weight, and each group is allocated as follows: Tea Polyphenols 0.3%-1%, shitosan 1%-3.4%, antibacterial peptide 0.1%-0.3%, nisin 0.6-0.9%, glucose oxidase 0.1-0.2%, sodium chloride 2%-8%, lactic acid 1%-6%, all the other are trehalose.
The present invention utilizes antistaling agent to carry out fresh shrimp freeze preservation method, comprises the steps:
Step one: fresh shrimp tap water, and control solid carbon dioxide and divide;
Step 2: at the surface spraying antistaling agent of fresh shrimp, the consumption of antistaling agent is the 10-15% of fresh shrimp weight, leaves standstill 20-25 minute;
Step 3: precooling: the fresh shrimp after process is placed on-18 to 25 degrees Celsius of lower precooling 15-25 minute;
Step 4: packaging: the fresh shrimp after step 3 precooling is divided into N part, is respectively charged in packaging bag, vacuum seal is packed;
Step 5: obtain product by after packaged shrimp quick-frozen, transfer freezer is deposited.
Further, under packaged shrimp being placed in the low temperature environment of temperature≤-30 DEG C, carry out quick-frozen, freeze and to its central temperature≤-20 DEG C, be transferred to freezer deposit.
In the present invention, Tea Polyphenols is used for the anti-oxidant and removal of impurities taste of shrimps on the one hand, reduces bacteriological infection on the one hand.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.
Antibacterial peptide has that molecular weight is little, Heat stability is good, has a broad antifungal spectrum etc., can the function such as anti-bacteria, mould, parasite.Nisin for suppressing the many growth, the breeding that cause the gram-positive bacterium of food spoilage, and has strong inhibitory action to the spore of bacillus, and further anti-bacteria generates.
Compared with prior art, the invention has the beneficial effects as follows:
1) fresh shrimp freezing protective agent composition of the present invention is natural; the natural antisepsis fresh-keeping agent conbined usage of complex configuration is protected the delicate flavour of aquatic products preferably, is decreased the loss of the nutriments such as protein; peeled shrimp mouthfeel is better, juice fleshiness is tender, keeps the distinctive fragrance of peeled shrimp.
2) the present invention effectively can suppress the effect of fresh shrimp body endoenzyme, greatly suppresses brown stain and the fat oxidation of fresh shrimp, and anti-bacteria generates simultaneously, substantially prolongs shelf-life and storage life.
3) the inventive method effectively prevents microbial contamination, reduces moisture loss in shrimp body, keeps shrimp quality.
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.
Embodiment 1
The frozen preservation method of the fresh shrimp of the present invention, comprises the steps:
Step one: fresh shrimp is cleaned and controls solid carbon dioxide and divides.
Step 2: preparation antistaling agent, each group is allocated as follows: Tea Polyphenols 0.4%, shitosan 2.5%, antibacterial peptide 0.1%, nisin 0.6%, glucose oxidase 0.1%, sodium chloride 3%, lactic acid 4%, all the other are trehalose; Adopt shower nozzle at the above-mentioned antistaling agent of the surface spraying of fresh shrimp, the consumption of antistaling agent is 10% of fresh shrimp weight, leaves standstill 20 minutes;
Step 3: precooling: the fresh shrimp after process is placed on-20 degrees Celsius of lower precoolings 15 minutes;
Step 4: packaging: as required the fresh shrimp after step 3 precooling is divided into required number, is respectively charged in packaging bag, vacuum seal is packed;
Step 5: adopt liquid nitrogen freezers to carry out liquid nitrogen frozen packaged shrimp, make environment temperature be-28 degrees Celsius, freeze and be-20 degrees Celsius to product center temperature, be transferred to freezer and deposit.
Embodiment 2
The frozen preservation method of the fresh shrimp of the present invention, comprises the steps:
Step one: fresh shrimp is cleaned and controls solid carbon dioxide and divides.
Step 2: preparation antistaling agent, each group is allocated as follows: Tea Polyphenols 0.6%, shitosan 3%, antibacterial peptide 0.2%, nisin 0.8%, glucose oxidase 0.15%, sodium chloride 6%, lactic acid 5%, all the other are trehalose; Adopt shower nozzle at the above-mentioned antistaling agent of the surface spraying of fresh shrimp, the consumption of antistaling agent is 12% of fresh shrimp weight, leaves standstill 25 minutes;
Step 3: precooling: the fresh shrimp after process is placed on-25 degrees Celsius of lower precoolings 20 minutes;
Step 4: packaging: as required the fresh shrimp after step 3 precooling is divided into required number, is respectively charged in packaging bag, vacuum seal is packed;
Step 5: adopt liquid nitrogen freezers to carry out liquid nitrogen frozen packaged shrimp, make environment temperature be-28 degrees Celsius, freeze and be-18 degrees Celsius to product center temperature, be transferred to freezer and deposit.
With directly freezing fresh shrimp ratio after preservation method of the present invention is freezing, organoleptic indicator's total number of bacteria that is greatly improved reduces 12-18%, TVBN value and reduces 15-25%; In shrimp, Oil repellent reduces 6-8%, therefore this preservation method is adopted effectively can to suppress fresh shrimp brown stain and the generation of fat oxidation and the breeding of microorganism, the fluorine reduced in shrimp shell shifts in shrimp, and after making it preserve for a long time, quality significantly improves than existing method.
Below be only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a fresh shrimp freeze preservation agent, is characterized in that, this antistaling agent is the mixture of Tea Polyphenols, shitosan, antibacterial peptide, nisin, glucose oxidase, sodium chloride, lactic acid, trehalose.
2. fresh shrimp freeze preservation according to claim 1 agent, it is characterized in that, described antistaling agent is 100% by gross weight, and each group is allocated as follows: Tea Polyphenols 0.3%-1%, shitosan 1%-3.4%, antibacterial peptide 0.1%-0.3%, nisin 0.6-0.9%, glucose oxidase 0.1-0.2%, sodium chloride 2%-8%, lactic acid 1%-6%, all the other are trehalose.
3. utilize the antistaling agent of claim 2 to carry out a fresh shrimp freeze preservation method, it is characterized in that, comprise the steps:
Step one: fresh shrimp tap water, and control solid carbon dioxide and divide;
Step 2: at the surface spraying antistaling agent of fresh shrimp, the consumption of antistaling agent is the 10-15% of fresh shrimp weight, leaves standstill 20-25 minute;
Step 3: precooling: the fresh shrimp after process is placed on-18 to-25 degrees Celsius of lower precooling 15-25 minute;
Step 4: packaging: the fresh shrimp after step 3 precooling is divided into N part, is respectively charged in packaging bag, vacuum seal is packed;
Step 5: obtain product after packaged shrimp is placed in quick-frozen, transfer freezer is deposited.
4. according to the frozen preservation method of fresh shrimp utilized described in claim 3, it is characterized in that, under packaged shrimp being placed in the low temperature environment of temperature≤-30 DEG C, carry out quick-frozen, freeze and to its central temperature≤-20 DEG C, be transferred to freezer deposit.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510773482.9A CN105341137A (en) | 2015-11-13 | 2015-11-13 | Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method |
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| CN201510773482.9A CN105341137A (en) | 2015-11-13 | 2015-11-13 | Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method |
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| CN105831228A (en) * | 2016-03-23 | 2016-08-10 | 合肥工业大学 | Poultry frozen-fresh meat low-temperature fresh-keeping partial freezing liquid having anti-oxidizing and anti-bacterial effects |
| CN105876726A (en) * | 2016-04-15 | 2016-08-24 | 荣成市福星海产有限公司 | Natural shrimp flavored seafood paste and preparation method thereof |
| CN106305975A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for clams |
| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| 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 |
| CN106615040A (en) * | 2016-12-31 | 2017-05-10 | 浙江海洋大学 | Special bacteriostatic preservative for swimming crab paste and preparation method of preservative |
| CN107183144A (en) * | 2017-05-17 | 2017-09-22 | 西北农林科技大学 | A kind of application of composite preservative and its fresh-keeping Chilled Meats |
| CN107347979A (en) * | 2017-07-24 | 2017-11-17 | 昆明医科大学第二附属医院 | A kind of vegetables freeze preservation agent |
| CN107347970A (en) * | 2017-07-06 | 2017-11-17 | 浦江县欧立生物技术有限公司 | The bio-preservative of shrimps |
| CN107372780A (en) * | 2017-07-06 | 2017-11-24 | 浦江县欧立生物技术有限公司 | Fish removes fishy preservative |
| CN107624859A (en) * | 2017-10-30 | 2018-01-26 | 武汉轻工大学 | A kind of cray composite preservative and cray fresh-keeping treating method |
| CN107647241A (en) * | 2017-09-21 | 2018-02-02 | 广西吉朋投资有限公司 | Catch the freeze preservation method of big prawn in a kind of sea |
| CN107691622A (en) * | 2017-09-25 | 2018-02-16 | 浙江国际海运职业技术学院 | Deep cooling cold storage aquatic products bacteria reducing method |
| CN107712019A (en) * | 2017-09-25 | 2018-02-23 | 浙江国际海运职业技术学院 | Extend the method for the high-quality shelf life of frozen fish |
| CN107801764A (en) * | 2017-11-01 | 2018-03-16 | 浙江海洋大学 | A kind of preservation method of program cooling krill |
| CN107821911A (en) * | 2017-09-25 | 2018-03-23 | 浙江国际海运职业技术学院 | The method for improving frozen fish cold storage quality |
| CN107897329A (en) * | 2017-09-25 | 2018-04-13 | 浙江国际海运职业技术学院 | Reduce the refrigeration remaining method of aquatic products microorganism |
| CN108013118A (en) * | 2017-09-21 | 2018-05-11 | 浙江海洋大学 | A kind of super-pressure is coupled with epsilon-polylysine using the method for being used to preserve the stripped tuna flesh of fish |
| CN108029744A (en) * | 2017-12-27 | 2018-05-15 | 钦州市阿蚌丁海洋生物有限公司 | The freezing method of oyster |
| CN110156884A (en) * | 2019-05-22 | 2019-08-23 | 天津科技大学 | A kind of application recombinating Mytichitin-CB antibacterial peptide |
| CN111616286A (en) * | 2020-07-09 | 2020-09-04 | 中国水产科学研究院南海水产研究所 | Anti-freezing and antibacterial frozen rotifer formula and preparation method thereof |
| CN112136875A (en) * | 2020-09-14 | 2020-12-29 | 山东美佳集团有限公司 | Method for prolonging shelf life of fresh-eating arctic sweet shrimps |
| CN112920261A (en) * | 2021-02-02 | 2021-06-08 | 安徽农业大学 | Preparation and application of tea polypeptide with antibacterial effect |
| CN113693123A (en) * | 2021-08-02 | 2021-11-26 | 泰克尼康科技有限公司 | Freezing preservation method for fresh shrimps |
-
2015
- 2015-11-13 CN CN201510773482.9A patent/CN105341137A/en not_active Withdrawn
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| CN105876726B (en) * | 2016-04-15 | 2019-04-30 | 荣成市福星海产有限公司 | A kind of natural shrimp taste sea-food cream and preparation method thereof |
| CN105876726A (en) * | 2016-04-15 | 2016-08-24 | 荣成市福星海产有限公司 | Natural shrimp flavored seafood paste and preparation method thereof |
| CN106305975A (en) * | 2016-08-23 | 2017-01-11 | 北海金不换水产贸易有限公司 | Preservative for clams |
| CN106562172A (en) * | 2016-11-02 | 2017-04-19 | 浙江大学舟山海洋研究中心 | Protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons |
| 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 |
| CN106615040A (en) * | 2016-12-31 | 2017-05-10 | 浙江海洋大学 | Special bacteriostatic preservative for swimming crab paste and preparation method of preservative |
| CN107183144A (en) * | 2017-05-17 | 2017-09-22 | 西北农林科技大学 | A kind of application of composite preservative and its fresh-keeping Chilled Meats |
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| CN107624859A (en) * | 2017-10-30 | 2018-01-26 | 武汉轻工大学 | A kind of cray composite preservative and cray fresh-keeping treating method |
| CN107801764A (en) * | 2017-11-01 | 2018-03-16 | 浙江海洋大学 | A kind of preservation method of program cooling krill |
| CN108029744A (en) * | 2017-12-27 | 2018-05-15 | 钦州市阿蚌丁海洋生物有限公司 | The freezing method of oyster |
| CN110156884A (en) * | 2019-05-22 | 2019-08-23 | 天津科技大学 | A kind of application recombinating Mytichitin-CB antibacterial peptide |
| CN111616286A (en) * | 2020-07-09 | 2020-09-04 | 中国水产科学研究院南海水产研究所 | Anti-freezing and antibacterial frozen rotifer formula and preparation method thereof |
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| CN112920261A (en) * | 2021-02-02 | 2021-06-08 | 安徽农业大学 | Preparation and application of tea polypeptide with antibacterial effect |
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