CN107094855A - A kind of low dose irradiation preservation method of swimming crab - Google Patents
A kind of low dose irradiation preservation method of swimming crab Download PDFInfo
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- CN107094855A CN107094855A CN201710168154.5A CN201710168154A CN107094855A CN 107094855 A CN107094855 A CN 107094855A CN 201710168154 A CN201710168154 A CN 201710168154A CN 107094855 A CN107094855 A CN 107094855A
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- 241001533364 Portunus trituberculatus Species 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 41
- 238000004321 preservation Methods 0.000 title claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 28
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 26
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 26
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007789 gas Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 239000009636 Huang Qi Substances 0.000 claims abstract description 13
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 13
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 13
- 229940046009 vitamin E Drugs 0.000 claims abstract description 13
- 239000011709 vitamin E Substances 0.000 claims abstract description 13
- 241000522254 Cassia Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 235000020097 white wine Nutrition 0.000 claims abstract description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 244000143590 Salvia chinensis Species 0.000 claims abstract description 10
- 235000007154 Salvia chinensis Nutrition 0.000 claims abstract description 10
- 235000005794 Salvia japonica Nutrition 0.000 claims abstract description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000012856 packing Methods 0.000 claims description 41
- 239000004743 Polypropylene Substances 0.000 claims description 40
- 229920001155 polypropylene Polymers 0.000 claims description 40
- -1 polypropylene Polymers 0.000 claims description 37
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 claims description 16
- 238000007654 immersion Methods 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 230000005855 radiation Effects 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 238000005273 aeration Methods 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 238000011010 flushing procedure Methods 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 11
- 244000005700 microbiome Species 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 238000009461 vacuum packaging Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
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- 238000012360 testing method Methods 0.000 description 7
- 238000012986 modification Methods 0.000 description 6
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- 238000005057 refrigeration Methods 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 238000013022 venting Methods 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000581650 Ivesia Species 0.000 description 1
- 241000238147 Portunidae Species 0.000 description 1
- 240000003186 Stachytarpheta cayennensis Species 0.000 description 1
- 235000009233 Stachytarpheta cayennensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000005251 gamma ray Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to technical field of aquatic product preservation, disclose a kind of low dose irradiation preservation method of swimming crab, cold water of the swimming crab through flowing is thawed first, ensure that crab meat tissue and nutritional ingredient are intact, it is subsequently placed in fresh-keeping liquid and soaks, fresh-keeping liquid is made up of the Radix Astragali, Chinese cassia tree, ginger, anise seed, Salvia japonica, vitamin E, white wine, chitosan, lac and water, the protection liquid film of antibacterial antioxygen is formed on crab shell surface, swimming crab is then placed in the mixed gas that nitrogen is constituted with carbon dioxide the irradiation kill microorganism in the irradiation field of Co 60.The fresh-keeping liquid that swimming crab is cooked into point by the low dose irradiation preservation method of the swimming crab of the present invention through the water containing vitamin E, chitosan and the Radix Astragali etc. is placed in irradiation sterilization in irradiation field after soaking, microorganism can effectively be killed, lift the fresh-keeping effect and fresh keeping time of swimming crab, effectively suppress crab meat putrid and deteriorated, and production and transport cost is finally reduced using vacuum packaging and cold storing and fresh-keeping.
Description
Technical field
The present invention relates to technical field of aquatic product preservation, and in particular to a kind of low dose irradiation preservation method of swimming crab.
Background technology
Shuttle crab body pork is more, delicious, nutritious, is distributed in Bohai Sea Gulf, Jiangsu, Zhejiang, the band of ALONG COASTAL FUJIAN one, is
One of important outlet situation of selling well aquatic products of China.But the easy oxidative rancidity of unrighted acid that swimming crab is rich in, make shuttle
Brown stain occurs for the crab meat of crab, causes swimming crab to lose economic value.Being currently used for the fresh-keeping method of swimming crab has deepfreeze guarantor
Fresh, preservation by partial etc., wherein cold storing and fresh-keeping refer at 0~4 DEG C by low temperature suppress enzymatic reaction and microorganism growth it is fresh-keeping
Method, but cold storing and fresh-keeping is applied to short-term fresh-keeping, and and preservativity is limited and can influence the mouthfeel of crab meat, color and luster.Micro- freeze protects
It is fresh, be that swimming crab is placed in -3 DEG C with inhibitory enzyme activity and the preservation method of microbial reproduction, chilly freezing fresh-keeping method it is fresh-keeping
Time extends compared to cold storing and fresh-keeping, but preservation by partial easily causes crab meat and is internally formed ice crystal face, and machine is produced to musculature
Tool is damaged, and causes nutriment to lose.Chinese patent CN201510753358.6, a kind of fresh-keeping side of swimming crab of patent name
Method, on November 7 2015 date of application, discloses a kind of that the fresh-keeping swimming crab being combined with preservation by partial of controlled atmospheric packing is fresh-keeping
Method, is placed in 0~4 DEG C of carbon dioxide closed container after first swimming crab is cleaned and handles, be subsequently placed in filled with by titanium dioxide
Controlled atmospheric packing in the sack of the mixed gas of carbon, nitrogen and oxygen composition, is finally placed in preservation by partial in -4~-2 DEG C of environment,
Fresh-keeping effect is relatively preferable, but controlled atmospheric packing is high to each component proportion requirement in packaging material species and mixed gas.
Food exposure is mainly irradiated ray by the irradiated targets of food in electronics, X-ray, gamma-ray plasma type
Under, make radiation exposed material absorbing ray and produce ion, these ions can destroy the cytoactive of contained microorganism in food,
Microorganism is killed, the effect of food fresh-keeping is reached, thoroughly, fresh keeping time is long for sterilization effect compared with refrigeration, preservation by partial.
The content of the invention
For swimming crab fresh-keeping requirement it is high, crab meat is putrid and deteriorated the problem of, protected it is an object of the invention to provide one kind
The fresh time is long, the low dose irradiation preservation method of swimming crab of good preservation effect, and it is putrid and deteriorated effectively to suppress crab meat, fresh-keeping
Effect is good, and fresh keeping time is long, and fresh-keeping cost is low.
The present invention provides following technical scheme：
A kind of low dose irradiation preservation method of swimming crab, comprises the following steps：
(1) swimming crab of freezing is rinsed and thawed, be then placed in ultrasound immersion in fresh-keeping liquid；
(2) swimming crab after immersion is placed in 3~10 DEG C, in 3~5m/s of wind speed environment to drain swimming crab surface of shell water
Point；
(3) swimming crab after draining is placed in polypropylene packing bag and extracts vacuum, nitrogen is then filled with into polypropylene packing bag
The mixed gas of gas and carbon dioxide, seals polypropylene packing bag；
(4) polypropylene packing bag is placed in irradiation sterilization in the irradiation field of cobalt -60；
(5) vacuumize to be placed in after polypropylene packing bag, sealing at 1~3 DEG C and refrigerate.
As a modification of the present invention, defreezing method in step (1) for first with 1~5 DEG C of cold water with 100~
200mL/min flow rate is rinsed 20~30 minutes, then with 6~8 DEG C of cold water with 500~800mL/min flowing speed
Rate is rinsed 15~20 minutes.
As a modification of the present invention, fresh-keeping liquid is prepared from by following parts by weight component described in step (1)：The Radix Astragali
10~15 parts, 8~12 parts of Chinese cassia tree, 4.5~5.5 parts of ginger, 6~8 parts of anise seed, 35~45 parts of Salvia japonica, vitamin E 2.5~
3.5 parts, 20~30 parts of white wine, 0.6~0.9 part of chitosan, 1.0~1.5 parts of lac, 200~300 parts of water.
As a modification of the present invention, the fresh-keeping liquid is prepared from through procedure below：By the Radix Astragali, Chinese cassia tree, ginger with
Anise seed, which is placed in water, to be boiled, and is then added Salvia japonica and is continued water at 60~70 DEG C and boil 30~45 minutes, is cooled to 20~23
Filtered after DEG C, vitamin E, white wine, chitosan and lac are added into gained filtrate, fresh-keeping liquid is made in stirring and dissolving, sterilizing.
As a modification of the present invention, the soaking temperature in step (1) is 5~10 DEG C, soak time 60~90 minutes,
Ultrasonic power is 40~60W, each ultrasonic time 5~10 minutes, 5 minutes interval times.
As a modification of the present invention, the mol ratio of nitrogen and carbon dioxide is 2~5 in step (3):1, total aeration quantity
For the 30%~50% of polypropylene packing bag volume.
As a modification of the present invention, the irradiance method of step (4) is：Polypropylene packing bag apart from ground it is high by 50~
60cm, apart from the 0.8~1.6m of irradiation bomb of cobalt -60, polypropylene packing bag towards the irradiation bomb of cobalt -60, irradiation dose is 0.8~
7kGy, irradiance rate is 3~10Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 2~8 DEG C, and at interval of 5 minutes
Stop irradiating and patting gas in packaging bag mixed bag.
The low dose irradiation preservation method of the swimming crab of the present invention, which is placed in after swimming crab is thawed in fresh-keeping liquid, to be soaked, and makes guarantor
Fresh liquid forms antibacterial liquid film in the presence of lac on swimming crab surface, then by swimming crab under controlled atmospheric packing irradiation sterilization,
Swimming crab after sterilizing is placed in 1~8 DEG C of cold storage environment and refrigerated.First by irradiation sterilization and the controlled atmospheric packing phase of short time
With reference to swimming crab being placed in the irradiation field of cobalt -60 and irradiated, radiation exposed crab meat absorbs ray and simultaneously produces ion, and ion causes
Chemical reaction occurs for the composition of the microorganism in crab meat to destroy the cytoactive of microorganism, kills microorganism, and nitrogen with
The mixed gas of carbon dioxide composition is it is possible to prevente effectively from the oxidation of crab meat fat etc..Secondly swimming crab is placed in fresh-keeping liquid and soaked
Bubble, the Radix Astragali, Chinese cassia tree, ginger, anise seed and Salvia japonica water contain substantial amounts of Flavonoid substances, antioxidant thing in being cooked into point
Matter, is mutually cooperateed with vitamin E, chitosan, plays antibacterial, antioxidation, and in shuttle under lac and chitosan effect
Crab surface of shell forms antibacterial liquid film, reinforcing irradiation fresh fruit.1~8 DEG C of cold water of the swimming crab through flowing is thawed simultaneously, it is ensured that
Crab meat tissue and nutritional ingredient are intact, it is to avoid the excessive destruction caused of temperature difference.Swimming crab after irradiation can be using refrigeration
Method is stored, and fresh-keeping cost reduction, compared with existing cold preserving method, can make swimming crab long-period freshness preserving, protect compared with micro- freeze
Fresh effect is good, and fresh keeping time is long, and fresh-keeping cost is lower.
Beneficial effects of the present invention are as follows：
The low dose irradiation preservation method of the swimming crab of the present invention is placed in irradiation field after swimming crab is soaked through fresh-keeping liquid and irradiated
Sterilizing, can effectively kill microorganism, lift the fresh-keeping effect and fresh keeping time of swimming crab, and effectively suppression crab meat is putrid and deteriorated,
And cold storing and fresh-keeping is used after irradiation, fresh keeping time is long, and of good preservation effect, fresh-keeping cost is low.
Embodiment
Unless otherwise instructed, the raw material employed in the present invention is commercially available or commonly used in the art, such as
Without special instruction, the method in following embodiments is the conventional method of this area.
Embodiment 1
A kind of low dose irradiation preservation method of swimming crab, comprises the following steps：
(1) swimming crab of freezing is rinsed and thawed, be then placed in ultrasound in fresh-keeping liquid and soak, preferably 5 DEG C of soaking temperature, during immersion
Between 60 minutes, ultrasonic power is 40W, each ultrasonic time 10 minutes, and 5 minutes interval times, wherein defreezing method are preferably elder generation
Rinsed 30 minutes with 100mL/min flow rate with 1 DEG C of cold water, then with 6 DEG C of cold water with 500mL/min flow rate
Rinse 20 minutes, fresh-keeping liquid is preferably prepared from by following component：Radix Astragali 10g, Chinese cassia tree 8g, ginger 4.5g, anise seed 6g, rat-tail
Careless 35g, vitamin E 2.5g, white wine 20g, chitosan 0.6g, lac 1.0g, water 200g, the preferred preparation process of fresh-keeping liquid is：Will
The Radix Astragali, Chinese cassia tree, ginger and anise seed, which are placed in water, to be boiled, and is then added Salvia japonica and is continued water at 60 DEG C and boil 30 minutes, cooling
Filtered after to 20 DEG C, addition vitamin E, white wine, chitosan, lac into gained filtrate, stirring and dissolving, then ultraviolet sterilization system
Into fresh-keeping liquid；
(2) by the freezing swimming crab aeration-drying after immersion to drain surface moisture, ventilation temperature is 3 DEG C, rate of venting 3m/s；
(3) dried swimming crab is placed in polypropylene packing bag and extracts vacuum, nitrogen is then filled with into polypropylene packing bag
The mol ratio of the mixed gas of gas and carbon dioxide, sealing polypropylene packing bag, nitrogen and carbon dioxide is 2:1, total aeration quantity
For the 30% of polypropylene packing bag volume；
(4) polypropylene packing bag is placed in irradiation sterilization in the irradiation field of cobalt -60, preferably irradiance method is：Packaging polypropylene pocket position
High 50cm from the ground, apart from the irradiation bomb 0.8m of cobalt -60, polypropylene packing bag is towards the irradiation bomb of cobalt -60, irradiation dose
0.8kGy, irradiance rate is 3Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 2 DEG C, and stopped at interval of 5 minutes
Irradiate and pat gas in packaging bag mixed bag；
(5) polypropylene packing bag is vacuumized, then sealing refrigeration, refrigerated storage temperature is 1 DEG C.
Embodiment 2
A kind of low dose irradiation preservation method of swimming crab, comprises the following steps：
(1) swimming crab of freezing is rinsed and thawed, be then placed in ultrasound immersion in fresh-keeping liquid, soaking temperature is 7 DEG C, soak time
75 minutes, ultrasonic power was 50W, each ultrasonic time 7.5 minutes, and 5 minutes interval times, wherein defreezing method are preferably with 3 DEG C
Cold water rinsed 25 minutes with 150mL/min flow rate, then with 6.5 DEG C of cold water with 650mL/min flow rate
Rinse 15~20 minutes；Fresh-keeping liquid is preferably prepared from by following component：Radix Astragali 12.5g, Chinese cassia tree 10g, ginger 5g, anise seed
7g, Salvia japonica 40g, vitamin E 3g, white wine 25g, chitosan 0.75g, lac 1.25g, water 250g, preparation process are as follows：Will
The Radix Astragali, Chinese cassia tree, ginger and anise seed, which are placed in water, to be boiled, and is then added Salvia japonica and is continued water at 65 DEG C and boil 37.5 minutes, cold
But filtered to after 21.5 DEG C, add vitamin E, white wine, chitosan and lac into filtrate, stirring and dissolving, then ultraviolet sterilization
Fresh-keeping liquid is made；
(2) by the freezing swimming crab aeration-drying after immersion to drain surface moisture, ventilation temperature is 6.5 DEG C, rate of venting 4m/
s；
(3) dried swimming crab is placed in polypropylene packing bag and extracts vacuum, nitrogen is then filled with into polypropylene packing bag
The mol ratio of the mixed gas of gas and carbon dioxide, sealing polypropylene packing bag, nitrogen and carbon dioxide is 3.5:1, total inflation
Measure as the 40% of polypropylene packing bag volume；
(4) polypropylene packing bag is placed in irradiation sterilization in the irradiation field of cobalt -60, preferably irradiance method is：Packaging polypropylene pocket position
High 55cm from the ground, apart from the irradiation bomb 1.2m of cobalt -60, polypropylene packing bag is towards the irradiation bomb of cobalt -60, irradiation dose
3.9kGy, irradiance rate is 6.5Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 5 DEG C, and is stopped at interval of 5 minutes
Only irradiate and pat gas in packaging bag mixed bag；
(5) polypropylene packing bag is vacuumized, then sealing refrigeration, refrigerated storage temperature is 2 DEG C.
Embodiment 3
A kind of low dose irradiation preservation method of swimming crab, comprises the following steps：
(1) swimming crab of freezing is rinsed and thawed, be then placed in ultrasound immersion in fresh-keeping liquid, soaking temperature is 10 DEG C, during immersion
Between 90 minutes, ultrasonic power is 60W, and each ultrasonic time 5 minutes, wherein 5 minutes interval times, defreezing method are preferably first used
5 DEG C of cold water is rinsed 20 minutes with 200mL/min flow rate, then with 8 DEG C of cold water with 800mL/min flow rate
Rinse 15 minutes；Fresh-keeping liquid is preferably prepared from by following component：Radix Astragali 15g, Chinese cassia tree 12g, ginger 5.5g, anise seed 8g, mouse
Tail grass 45g, vitamin E 3.5g, white wine 30g, chitosan 0.9g, lac 1.5g, water 300g, preparation process are as follows：By the Radix Astragali,
Chinese cassia tree, ginger and anise seed, which are placed in water, to be boiled, and is then added Salvia japonica and is continued water at 70 DEG C and boil 45 minutes, is cooled to 23 DEG C
After filter, add vitamin E, white wine, chitosan and lac into gained filtrate, stirring and dissolving, then ultraviolet sterilization guarantor is made
Fresh liquid；
(2) by the freezing swimming crab aeration-drying after immersion to drain surface moisture, ventilation temperature is 10 DEG C, rate of venting 5m/
s；
(3) dried swimming crab is placed in polypropylene packing bag and extracts vacuum, nitrogen is then filled with into polypropylene packing bag
The mol ratio of the mixed gas of gas and carbon dioxide, sealing polypropylene packing bag, nitrogen and carbon dioxide is 5:1, total aeration quantity
For the 50% of polypropylene packing bag volume；
(4) polypropylene packing bag is placed in irradiation sterilization in the irradiation field of cobalt -60, preferably irradiance method is：Packaging polypropylene pocket position
High 60cm from the ground, apart from the irradiation bomb 1.6m of cobalt -60, polypropylene packing bag is towards the irradiation bomb of cobalt -60, and irradiation dose is 7kGy,
Irradiance rate is 10Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 8 DEG C, and stopped irradiation simultaneously at interval of 5 minutes
Pat gas in packaging bag mixed bag；
(5) polypropylene packing bag is vacuumized, then sealing refrigeration, refrigerated storage temperature is 3 DEG C.
The alcoholic strength of white wine is 45~50%vol in above-described embodiment.
Contrast test
Each 10 of the swimming crab of same day processing in embodiment 1, embodiment 2, embodiment 3 is extracted, test group 1, survey is respectively labeled as
Examination group 2, test group 3, extract at -3 DEG C micro- each 10 of fresh swimming crab for freezing preservation and 0 DEG C of cold fresh preservation and facilitate the mark to be
The preservation time than group 1, contrast groups 2, and fresh swimming crab is less than 7 days, in the crab oil for determining 5 swimming crabs in every group of sample
Clump count and average, clump count 1 (unit CFU/g) is designated as, then by remaining sample vacuum packet in test group 1,2,3
After dress at 3 DEG C preservation 60 days, by after remaining sample vacuum packaging in contrast groups 1 at -3 DEG C micro- jelly preservation 60 days, will be right
Refrigerated 60 days than 0 DEG C after remaining sample vacuum packaging in group 2, determine the clump count (unit CFU/g) in crab oil, be designated as bacterium colony
Number 2, observes crab oil color change and whether there is denaturalization phenomenon, clump count GB4789.2-2010, the measurement result such as institute of table 1
Show.
The measurement result of table 1
| Project | Irradiation dose | Clump count 1 | Clump count 2 | Color and luster changes |
| Test group 1 | 0.8kGy | 24 | 25 | Crab oil is creamy white, free from extraneous odour |
| Test group 2 | 3.9kGy | 17 | 19 | Crab oil is creamy white or translucent, free from extraneous odour |
| Test group 3 | 7kGy | 8 | 9 | Crab oil is creamy white, free from extraneous odour |
| Contrast groups 1 | 0 | 21500 | 22070 | Dim, the slight putrefactive odor of crab oil color and luster |
| Contrast groups 2 | 0 | 20200 | 31170 | Dim, the slight putrefactive odor of crab oil color and luster |
As seen from the above table, the fresh keeping time of swimming crab prepared by irradiation fresh-keeping method of the invention is long, of good preservation effect, and fresh-keeping 60
Remained to after it normal edible.
Claims (7)
1. a kind of low dose irradiation preservation method of swimming crab, comprises the following steps：
（1）The swimming crab of freezing is rinsed and thawed, ultrasound immersion in fresh-keeping liquid is then placed in；
（2）Swimming crab after immersion is placed in 3~10 DEG C, in the m/s of wind speed 3~5 environment to drain swimming crab surface of shell
Moisture；
（3）Swimming crab after draining is placed in polypropylene packing bag and extracts vacuum, nitrogen is then filled with into polypropylene packing bag
The mixed gas of gas and carbon dioxide, seals polypropylene packing bag；
（4）Polypropylene packing bag is placed in irradiation sterilization in the irradiation field of cobalt -60；
（5）Vacuumize to be placed in after polypropylene packing bag, sealing at 1~3 DEG C and refrigerate.
2. a kind of low dose irradiation preservation method of swimming crab according to claim 1, it is characterised in that step（1）In
Defreezing method for first with 1~5 DEG C of cold water with 100~200 mL/min flow rate flushing 20~30 minutes, Ran Houyong
6~8 DEG C of cold water is rinsed 15~20 minutes with 500~800 mL/min flow rate.
3. a kind of low dose irradiation preservation method of swimming crab according to claim 1, it is characterised in that step（1）In
The fresh-keeping liquid is prepared from by following parts by weight component：10~15 parts of the Radix Astragali, 8~12 parts of Chinese cassia tree, 4.5~5.5 parts of ginger, fennel
Fragrant 6~8 parts of seed, 35~45 parts of Salvia japonica, 2.5~3.5 parts of vitamin E, 20~30 parts of white wine, 0.6~0.9 part of chitosan, purple
1.0~1.5 parts of glue, 200~300 parts of water.
4. a kind of low dose irradiation preservation method of swimming crab according to claim 1 or 3, it is characterised in that the guarantor
Fresh liquid is prepared from through procedure below：The Radix Astragali, Chinese cassia tree, ginger and anise seed are placed in water and boiled, Salvia japonica is then added and exists
At 60~70 DEG C continue water boil 30~45 minutes, be cooled to after 20~23 DEG C filter, into gained filtrate add vitamin E,
Fresh-keeping liquid is made in white wine, chitosan and lac, stirring and dissolving, sterilizing.
5. a kind of low dose irradiation preservation method of swimming crab according to claim 1, it is characterised in that step（1）In
Soaking temperature be 5~10 DEG C, soak time 60~90 minutes, ultrasonic power be 40~60 W, each ultrasonic time 5~10
Minute, 5 minutes interval times.
6. a kind of low dose irradiation preservation method of swimming crab according to claim 1, it is characterised in that step（3）In
The mol ratio of nitrogen and carbon dioxide is 2~5:1, total aeration quantity is the 30%~50% of polypropylene packing bag volume.
7. a kind of low dose irradiation preservation method of swimming crab according to claim 1, it is characterised in that step（4）'s
Irradiance method is：Polypropylene packing bag is apart from high 50~60 cm in ground, apart from the m of the irradiation bomb of cobalt -60 0.8~1.6, polypropylene bag
Pack is towards the irradiation bomb of cobalt -60, and irradiation dose is 0.8~7 kGy, and irradiance rate is 3~10 Gy/s, and irradiation nonuniformity is less than
1.2, radiation environment temperature is 2~8 DEG C, and stops irradiation at interval of 5 minutes and pat gas in packaging bag mixed bag.
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| CN110214811A (en) * | 2019-07-19 | 2019-09-10 | 徐州工程学院 | A kind of method that controlled atmospheric packing coupling irradiation extends garlic freshness date |
| CN111084222A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Irradiation preservation method for western-style smoked and cooked ham |
| CN112136872A (en) * | 2020-08-12 | 2020-12-29 | 黄山龙王潭生态园有限公司 | Freeze treatment method of stone frog |
| CN115968936A (en) * | 2022-11-25 | 2023-04-18 | 苏州中核华东辐照有限公司 | Irradiation sterilization treatment method for plastic packaged fruits and application of method |
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| CN103070421A (en) * | 2012-11-02 | 2013-05-01 | 浙江省海洋开发研究院 | Stewing process of tuna |
| CN106359543A (en) * | 2016-09-29 | 2017-02-01 | 上海市农业科学院 | Fresh-keeping method for prolonging shelf life of aquatic products through combination of electron beam irradiation and modified atmosphere packaging technology |
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| CN102578204A (en) * | 2012-02-23 | 2012-07-18 | 江南大学 | Method for preserving white fish |
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| CN110214811A (en) * | 2019-07-19 | 2019-09-10 | 徐州工程学院 | A kind of method that controlled atmospheric packing coupling irradiation extends garlic freshness date |
| CN110214811B (en) * | 2019-07-19 | 2022-03-08 | 徐州工程学院 | Method for prolonging garlic preservation period by modified atmosphere packaging coupled irradiation |
| CN111084222A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Irradiation preservation method for western-style smoked and cooked ham |
| CN112136872A (en) * | 2020-08-12 | 2020-12-29 | 黄山龙王潭生态园有限公司 | Freeze treatment method of stone frog |
| CN115968936A (en) * | 2022-11-25 | 2023-04-18 | 苏州中核华东辐照有限公司 | Irradiation sterilization treatment method for plastic packaged fruits and application of method |
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