CN107183143A - A kind of dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh - Google Patents
A kind of dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh Download PDFInfo
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- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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Abstract
The invention discloses a kind of dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh, feature is that dried small shrimp Multiple preservative solutions are made up of following raw material and its weight/mass percentage composition and are：Potassium sorbate 0.05% 0.10%, sodium Diacetate 0.05% 0.09%, sodium isoascorbate 0.1% 0.5% and water surplus；Preservation method is：Potassium sorbate is soluble in water, then add sodium Diacetate and stir, be eventually adding sodium isoascorbate and stir, prepare dried small shrimp fresh-keeping liquid.New fresh acete chinensis tap water rinse, removes the impurity such as small fish, small crab, pulls out and drains after being soaked in the fresh-keeping liquid prepared, soak time is 30min.Immersion terminates the rear 2min of boiling 1, pull out and drain away the water, uniformly spread out to be put into 75 DEG C of baking ovens and dry 4 5h, advantage is safe and efficient, cost is low and can keep the original quality of dried small shrimp, the storage period of dried small shrimp is extended, increases for dried small shrimp export trade in aquatic products and is significant.
Description
Technical field
The present invention relates to one kind the present invention relates to aquatic food technical field of preservation of fresh, protected more particularly, to a kind of dried small shrimp is compound
Fresh liquid and dried small shrimp processing method for keeping fresh.
Background technology
Chinese green food (Acetes chinensis) belongs to Crustachia Decapoda Sergestidae Acete, and the whole world has 17
Kind, America Atlantic Ocean neritic zone, Pacific Ocean America bank and the Indian Ocean-Western Pacific's neritic zone are distributed in respectively, are China's productions
Measure maximum marine products shrimp resources.New fresh acete chinensis shell is thin, body is small, meat is few, is difficult to preserve for a long time, therefore traditional hair of in the market supply
Shrimp products are mainly drying shrimp dried small shrimp.It is nutritious rich in elements such as protein, amino acid, calcium, magnesium, phosphorus in dried small shrimp, category
In high protein, low-fat food, the title in " calcium storehouse " is have, it is deep to be liked by consumers in general.Dried small shrimp is to deposit summer pin, anniversary sale the winter
Product, dried small shrimp production is generally that simple processing baking is formed, and central temperature during dried small shrimp boiling is generally 80-90 DEG C, microorganism
It can not thoroughly be killed, be easy to influence quality in storage, sales process.Meanwhile, dried small shrimp quality be affected by temperature it is larger, by
In the Cold Chain Logistics also imperfection of China, dried small shrimp product, which often departs from cold chain temperature, causes quality decline.
The preservation technology applied to aquatic products has fresh chemically, irradiated targets, biological preservation, controlled atmosphere etc. at present, closes
It is rarely reported in the research of dried small shrimp preservation technology, Liu Donghong have studied fresh-keeping effect of the controlled atmospheric packing to dried small shrimp, as a result show,
70%N2/ 30%CO2Effect is best；Chinese green food salinity is high, shrivelled, delicate flavour is poor and shrimp body produces broken end, Huang to improve by Pan Chaoran
The quality problems such as circle, process dried small shrimp, while being combined using mixed gas using reduction plus salt method and intermittent two-stage drying technique
The thin-film material that BOPP/BOPA is combined into carries out fresh-keeping packaging to dried small shrimp；Controlled atmosphere needs multiple gases, directly increases guarantor
Fresh cost, wherein chemical preservative are with low cost, easy to spread, and of good preservation effect, are widely used in preservation of fishery
In.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of low, the of good preservation effect dried small shrimp of simple and easy to apply, cost and answered
Fresh-keeping liquid is closed, while providing the fresh keeping time that can be greatly prolonged under the conditions of dried small shrimp room temperature storage and dried small shrimp can be kept original
The quality such as color and luster, flavour dried small shrimp processing method for keeping fresh.
The present invention solve the technical scheme that is used of above-mentioned technical problem for：
1st, a kind of dried small shrimp Multiple preservative solutions, are made up of following raw material and its weight percent hundred：Potassium sorbate 0.05%-0.10%,
Sodium Diacetate 0.05%-0.09%, sodium isoascorbate 0.1%-0.5% and water surplus.
Described dried small shrimp Multiple preservative solutions are preferably made up of following raw material and its weight percent hundred：Potassium sorbate 0.08%-
0.10%th, sodium Diacetate 0.05%-0.07%, sodium isoascorbate 0.2%-0.4% and water surplus.
2nd, a kind of dried small shrimp processing method for keeping fresh, comprises the following steps：
(1) dried small shrimp Multiple preservative solutions are prepared
Potassium sorbate is soluble in water, then add sodium Diacetate and stir, be eventually adding sodium isoascorbate and stir,
It is that 0.05%-0.10%, sodium Diacetate mass percentage concentration are 0.05%- to be configured to potassium sorbate mass percentage concentration
0.09%th, sodium isoascorbate mass percentage concentration is 0.1%-0.5% dried small shrimp Multiple preservative solutions；
(2) shrimp is handled
New fresh acete chinensis is rinsed with distilled water, is gone the removal of impurity, is pulled the dried small shrimp composite fresh-keeping for being placed in and being prepared in step (1) after draining out
Soaked in liquid, soak time is 30min, immersion terminates rear boiling 1-2min, pulls out and drains away the water, uniformly spreads out and be put into 75 DEG C of bakings
4-5h is dried in case, that is, obtains dried small shrimp finished product.
Dried small shrimp Multiple preservative solutions described in step (1) are preferably made up of following raw material and its weight percent hundred：Sorbic acid
Potassium 0.08%-0.10%, sodium Diacetate 0.05%-0.07%, sodium isoascorbate 0.2%-0.4% and water surplus.
The mass ratio of shrimp and described dried small shrimp Multiple preservative solutions described in step (2) is 1：1.5.Multiple preservative solutions
Active ingredient influences fresh-keeping effect, and shrimp is too many, and fresh-keeping liquid very little, can make fresh-keeping effect be deteriorated.Multiple preservative solutions are too many, cause
Waste.
Described dried small shrimp moisture content of finished products content is 30%-40%.Moisture is too low, and dried small shrimp is more dry, mouthfeel and freshness
It will be affected, it is too high easily putrid and deteriorated.
Dried small shrimp finished product is put into freshness protection package and sealed, and is placed in 24-26 DEG C of environment and preserves.
Compared with prior art, the advantage of the invention is that：A kind of dried small shrimp Multiple preservative solutions and dried small shrimp of the invention are fresh-keeping to be added
Work method, the composite preservative that the dried small shrimp Multiple preservative solutions are made up of potassium sorbate, sodium Diacetate, sodium isoascorbate, it adds
Dosage is nontoxic to human body, it is ensured that food security without departing from the regulation in GB2760-2014.Potassium sorbate have compared with
High anti-microbial property, it is mainly by suppressing the dehydrogenase system in microbial body, so as to reach the growth for suppressing microorganism
With an antisepsis, there is inhibitory action to bacterium, mould, saccharomycete；Sodium Diacetate can effectively infiltrate through cell membrane and do
The interaction of enzyme is disturbed, so as to inhibit the generation of spoilage organisms in dried small shrimp；Sodium isoascorbate can keep original color of dried small shrimp
Damp, fresh fragrance, and it is without any side effects.
In summary, dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh of the present invention, using potassium sorbate, sodium Diacetate
And sodium isoascorbate is compounded, with prepare it is simple, using safe, with low cost, the features such as of good preservation effect.Sorb
Mutually collaboration promotes between sour potassium, sodium Diacetate and sodium isoascorbate three, on the basis of the original quality of dried small shrimp is ensured
It substantially prolongs the fresh keeping time during dried small shrimp room temperature storage.
Brief description of the drawings
Fig. 1 is influence of the different antistaling agents processing to dried small shrimp storage period sensory evaluation；
Fig. 2 difference antistaling agents handle the influence to dried small shrimp storage period total plate count；
Fig. 3 difference antistaling agents handle the influence to dried small shrimp storage period TVB-N values；
Fig. 4 difference antioxidants handle the influence to dried small shrimp storage period sensory evaluation；
Fig. 5 difference antioxidants handle the influence to dried small shrimp storage period TBA values.
Embodiment
The present invention is described in further detail below in conjunction with accompanying drawing embodiment.
First, experimental determining method
1st, subjective appreciation method
There is the composition of personnel subjective appreciation group of subjective appreciation experience by 5, respectively from the color and luster of dried small shrimp, tissue and form, taste
Taste and smell and the aspect of mouthfeel 4 carry out Comprehensive Assessment, individual scores be divided into 5 (excellent), 4 (good), 3 (in), 2 (poor), 1 (bad) five
Level, total score is 20 points.The color and luster and tissue morphology of dried small shrimp are first observed during subjective appreciation, then dried small shrimp is tasted, and judges it
Flavour and smell, when total score is less than 9 timesharing, then it is assumed that corruption should not continue to eat the dried small shrimp sample.Specific standards of grading
It is shown in Table 3.
The dried small shrimp sensory evaluation scores table of table 1
2nd, the measure of total plate count
Carried out according to the method for measuring of GB 4789.2-2010 food microbiological examination total plate counts.
3rd, the measure of VBN (TVB-N)
It is measured with reference to SC/T3032-2007 Micro-kjoldahl methods.
4th, the measure of thiobarbituricacidα- (TBA) value
Referring to document：Liu Na, Weng Peifang, Zhu Yazhu, wait reserve temperatures to become Chinese green food (Acetes chinensis) quality
Change research [J] Oceanologia et Limnologia Sinicas of influence, 2015,46 (4):838-844..
5th, color difference measurement is analyzed
L*, a*, b* value of dried small shrimp sample are determined using CR-400 types color difference meter.Wherein L* represents brightness, and L*=0 represents black,
L*=100 represents white；A* represents red degree, and+a* represents red, and-a* represents green；B* represents yellow degree, and+b* represents yellow ,-
B* represents blue.Each sample parallel determination 6 times.
2nd, specific embodiment
Embodiment 1
A kind of dried small shrimp Multiple preservative solutions, are made up of following raw material and its weight percent hundred：Potassium sorbate 0.08%, sodium Diacetate
0.05%th, sodium isoascorbate 0.2% and water surplus.Using the dried small shrimp processing method for keeping fresh of the dried small shrimp Multiple preservative solutions, its
Comprise the following steps that：
(1) dried small shrimp Multiple preservative solutions are prepared
Potassium sorbate is soluble in water, then add sodium Diacetate and stir, be eventually adding sodium isoascorbate and stir,
It is configured to above-mentioned dried small shrimp Multiple preservative solutions；
(2) shrimp is handled
New fresh acete chinensis is rinsed with distilled water, is gone the removal of impurity, is pulled out after draining according to mass ratio 1：1.5 are placed in preparation in step (1)
Soaked in good dried small shrimp Multiple preservative solutions, soak time is 30min, immersion terminates rear boiling 1-2min, pulls out and drains away the water,
It is even spread out be put into 75 DEG C of baking ovens dry 4-5h until dried small shrimp moisture be 30%-40%, that is, obtain dried small shrimp finished product.By dried small shrimp sample
Product are put into freshness protection package and sealed, and are placed in (25 ± 1) DEG C environment and preserve.
Method through the present embodiment is fresh-keeping to the progress of shrimp dried small shrimp, and dried small shrimp is in storage, and tissue is complete, color is vivid
Glossy, dried small shrimp is preserved to 20d, and the total plate count logarithm value for measuring dried small shrimp is 4.28g (CFU/g), and TVB-N values are 23.27mg/
100g, dried small shrimp can continue storage to 25d, and 15d is extended compared with control group.
Embodiment 2
With above-described embodiment 1, its difference is：
Dried small shrimp Multiple preservative solutions are made up of following raw material and its weight percent hundred：Potassium sorbate 0.05%, sodium Diacetate 0.09%,
Sodium isoascorbate 0.5% and water surplus.
Method through the present embodiment is fresh-keeping to the progress of shrimp dried small shrimp, and dried small shrimp is in storage, and tissue is complete, color is vivid
Glossy, dried small shrimp is preserved to 20d, and the total plate count logarithm value for measuring dried small shrimp is 5.08lg (CFU/g), and TVB-N values are
27.88mg/100g, the shelf life extension of dried small shrimp is can be to 20-25d using this antistaling agent.
Embodiment 3
Dried small shrimp Multiple preservative solutions, are made up of following raw material and its weight percent hundred：Potassium sorbate 0.10%, sodium Diacetate
0.07%th, sodium isoascorbate 0.1% and water surplus.
Fresh-keeping to the progress of shrimp dried small shrimp by the preservation method of the present invention, dried small shrimp is still intact, and only a small amount of dried small shrimp goes out
Now broken end docking phenomenon；Face light yellow complexion, gloss are slightly dim；Free from extraneous odour, dried small shrimp freshness is good.Shrimp is determined when storage is to 20d
The total plate count of skin is 4.82lg (CFU/g), and TVB-N values are 27.46mg/100g.
As can be seen here, dried small shrimp antistaling agent of the invention significantly reduces total number of bacteria and TVB-N values in dried small shrimp storage
Increase, with good fresh-keeping effect, the original color of dried small shrimp, fresh fragrance can be kept, the fresh-keeping of dried small shrimp can be greatly prolonged
Time.
The processing method of the dried small shrimp of control group is as follows：Shrimp is rinsed with distilled water, the removal of impurity is gone, pull out after draining according to
Mass ratio 1：1.5 are placed in immersion in distilled water, and soak time is 30min, and immersion terminates rear boiling 1-2min, pulls out and drains the water
Point, uniformly spread out to be put into 75 DEG C of baking ovens and dry 4-5h up to dried small shrimp moisture is 30%-40%, that is, obtain dried small shrimp finished product.Will
Dried small shrimp sample is put into freshness protection package and sealed, and is placed in (25 ± 1) DEG C environment and preserves.
3rd, contrast test
1st, the screening of antistaling agent
0.06%Nisin, 0.09% potassium sorbate, 0.09% sodium Diacetate fresh-keeping liquid are prepared respectively, respectively according to above-mentioned specific
Method processing shrimp in embodiment, filters out the preferable two kinds of antistaling agents of fresh-keeping effect.
Influence of the different antistaling agents to dried small shrimp storage period sensory evaluation scores is as shown in figure 1, as shown in Figure 1, during with storage
Between extension, the sensory evaluation scores of each treatment group dried small shrimp are on a declining curve, and wherein control group declines most fast.Antistaling agent treatment group with
Organoleptic quality significant difference (P between control group<0.05), control group dried small shrimp is in 10d, and color is dredged in yellow, tarnish, tissue
Pine, head is broken, has obvious peculiar smell, inedible；And add the sensory evaluation scores of antistaling agent group dried small shrimp 11-15/,
Color and luster, tissue morphology keep preferable.When storage is to 15d, Nisin treatment group dried small shrimp yellowish, tarnish simultaneously give out
Ammonia stink, it is inedible；Potassium sorbate, sodium Diacetate treatment group dried small shrimp corrosion-resistanting fresh-keeping effect preferably, storage to during 20d still
Without obvious ammonia stink, there is breakage phenomena in face light yellow complexion, part dried small shrimp, and research shows, food storage period by microorganism,
The influence of enzyme, physics and chemical factor, color and luster, smell and the institutional framework of food etc. are gradually deteriorated, and reach that consumer can hold
It is inedible during the bottom line received, it is believed that food is putrid and deteriorated.
Influence of the different antistaling agents to dried small shrimp storage period total plate count is as shown in Fig. 2 as shown in Figure 2, in storage
The total plate count of each group dried small shrimp is in rising trend, and antistaling agent group is substantially less than control group (p<0.05).Control group dried small shrimp is preserved
During to 10d, the logarithm value of total plate count is 6.14lg (CFU/g)；Preserve to 15d, the dried small shrimp total plate count of Nisin treatment groups
Logarithm value reaches 7.14lg (CFU/g), and potassium sorbate is respectively with sodium Diacetate treatment group dried small shrimp total plate count logarithm value
5.08lg (CFU/g) and 5.48lg (CFU/g), it is seen that potassium sorbate has preferable fungistatic effect with sodium Diacetate, can make shrimp
Skin is preserved to 15-20d, and this is consistent with the result of sensory evaluation.
TVB-N refers to animal food in storage, in the presence of the putrefactive microorganisms such as bacterium and mould, albumen
Matter, which is decomposed, produces the alkaline nitrogen substance such as volatile ammonia and rudimentary amine, is to evaluate one of index of aquatic products freshness.This
TVB-N values (mg/100g)≤30 are in tolerance interval specified in experiment reference GB 2733-2005.Different antistaling agent processing
Group dried small shrimp TVB-N change in storage is as shown in Figure 3.From the figure 3, it may be seen that the TVB-N values of fresh dried small shrimp 10.0-
Between 13.0mg/100g, with the extension of storage time, the TVB-N values of each group dried small shrimp are in rising trend, and especially control group increases
Plus it is very fast, with antistaling agent group significant difference (p<0.05).During 15d, the TVB-N values of control group dried small shrimp are 32.27mg/100g,
Reach unacceptable value；Antistaling agent treatment group is respectively less than 30mg/100g, it can be seen that, potassium sorbate, the addition of sodium Diacetate,
The putrefactive microorganisms such as the effective bacterium inhibited in dried small shrimp, so as to reduce the small molecule amine of breaks down proteins generation and take off
Amino acid converting carboxylic is Ammonia material.
2nd, the screening of antioxidant
0.1% AOB, 0.5% sodium isoascorbate, 0.1% plant acid solution are prepared respectively, respectively according to above-mentioned tool
Method processing shrimp in body embodiment, filters out a kind of antioxidant effect preferably antioxidant.
Influence result of the different antioxidants to dried small shrimp antioxidant effect is as shown in Fig. 4, Fig. 5 and table 4.As shown in Figure 4, shrimp
Integumentary sense organ's scoring reduces with the extension of storage time, especially control group dried small shrimp (p<0.05), illustrate with storage time
The quality of extension dried small shrimp be gradually reduced.During 0d, the dried small shrimp color and luster handled through antioxidant is bright, scores and omits compared with blank group
It is high；When preserving 10d under the conditions of 25 DEG C, there is broken end, docking phenomenon and with ammonia in blank group dried small shrimp yellowish, tarnish
Stink, it is inedible；And add the sensory evaluation scores of antioxidant group dried small shrimp 10-14/, color and luster, tissue morphology are protected
Hold preferably.When storage is to 15d, phytic acid treatment group dried small shrimp color is slightly turned to be yellow, dull and give out ammonia stink, not edible
With；The dried small shrimp color of sodium isoascorbate treatment group is slightly turned to be yellow, gloss is dim compared with storage initial stage, a small amount of broken end docking phenomenon, by
This is visible, and the antioxidant effect of sodium isoascorbate is preferable.
Determine the color and luster change in each treatment group dried small shrimp storage respectively using color difference meter, as a result as shown in table 4.By table
4 understand, with the extension of storage time, L* values are gradually reduced, a* and b* values gradually increase, illustrate dried small shrimp in storage by
Gradually tarnish, red and yellow is gradually deepened, and this is consistent with results of sensory evaluation.Antioxidant treatment group dried small shrimp is with compareing
Significant difference (p between group<0.05), same treatment group dried small shrimp is with the extension of time, significant difference (p<0.05), this result table
Bright, antioxidant slow down the color change of dried small shrimp to a certain extent, wherein, the effect of AOB and sodium isoascorbate
Fruit is preferably.Dried small shrimp color reddens in storage, it may be possible to which the astaxanthin in dried small shrimp reacts with protein, forms red
Material；Dried small shrimp yellowish, may be relevant with the fat oxidation and protein degradation of dried small shrimp.
TBA values refer to food in storage, and unrighted acid occurs autoxidation and enzymatic reaction etc. one and is
The MDA of row reaction generation, can occur color reaction, the stable red compound of generation has absorption at 532nm with TBA
Peak, by determining absorbance herein, it is possible to the relative amount change of MDA is detected, to understand the lipid oxidation of food
Situation[24,25].As shown in Figure 5, with the extension of storage time, ascendant trend is totally presented in TBA values；Storage initial stage, each processing
The TBA values of group dried small shrimp are upper slow, and this is probably MDA and amino phase in dried small shrimp of the dried small shrimp in storage initial oxidation generation
Interaction is so as to slow down the rising of TBA values.Preserve to 10d, control group TBA values rise comparatively fast, and phytic acid treatment group is taken second place.It is right
According to group and antistaling agent group significant difference (p<0.05), illustrate that each antioxidant can effectively suppress the fat oxidation of dried small shrimp, wherein
The antioxidant effect of sodium isoascorbate is best, it may be possible to because sodium isoascorbate can reduce the decomposition of protein, delay
Fat rancidity of the dried small shrimp under microbial action.
The different antioxidants of table 2 handle the influence to dried small shrimp storage period value of chromatism
Note：Capitalization represents the value of chromatism otherness of different antioxidant processing under same storage time；Lowercase letter
The value of chromatism otherness of different storage time under same processing mode.
3rd, the formulation optimization of Multiple preservative solutions
In the fresh-keeping experimental basis of single antistaling agent, the antistaling agent and antioxidant obtained to screening chooses 3 levels respectively,
Orthogonal test is carried out, it is determined that optimal Multiple preservative solutions proportioning.Each factor level is shown in Table 3, and experimental design is shown in Table 4.
The fresh-keeping quadrature factor water-glass of the dried small shrimp of table 3
。
The fresh-keeping orthogonal test designs table of the dried small shrimp of table 4
。
Antistaling agent screening test result shows, each single antistaling agent can suppress bacterial reproduction in dried small shrimp, reduction TVB-N values,
Prawn leatherware has certain preservation.Potassium sorbate, sodium Diacetate and sodium isoascorbate are selected according to screening test result
Orthogonal test is carried out, result of the test is as shown in table 5, table 6.From table 5, table 6, potassium sorbate and sodium Diacetate are to dried small shrimp TVB-
N values and total plate count impact effect significantly (p<0.05), sodium isoascorbate is notable to dried small shrimp total plate count impact effect
(p<0.05).Each factor on dried small shrimp TVB-N values influence primary and secondary order be：B>A>C, primary and secondary order is influenceed on dried small shrimp total plate count
For：A>C>B, considers the primary and secondary order of each factor, and the optimization formula for obtaining dried small shrimp composite preservative is A3B1C1, i.e. sorb
Sour potassium 0.10%, sodium Diacetate 0.05%, sodium isoascorbate 0.2%.
The orthogonal test of table 5 analysis result directly perceived
The orthogonal experiments analysis of variance table of table 6
Note：* represent that influence is notable.
The best complex antistaling agent prescription obtained according to orthogonal experiments does confirmatory experiment, the above-mentioned tool of sample treatment
Body embodiment, Comprehensive Assessment is carried out by total plate count, TVB-N values, TBA values and sensory evaluation scores.Test result indicates that, control group
When dried small shrimp is preserved to 10d, total number of bacteria is 5.29lg (CFU/g), and TVB-N values are 26.37mg/100g, and TBA values are
0.415mg/kg, sensory evaluation scores are 11 points, when preserving to 15d, and indices are beyond edible scope, dried small shrimp color hair
It is yellow, matt, with ammonia stink；When composite preservative treatment group dried small shrimp is preserved to 25d, total number of bacteria is 5.64lg (CFU/g),
TVB-N values are 28.68mg/100g, and TBA values are 0.426mg/kg, and sensory evaluation scores are 10 points.Composite preservative can make dried small shrimp normal
25d is preserved under warm (25 DEG C), about 15d is extended than control group dried small shrimp, it can be seen that, composite preservative can effectively slow down dried small shrimp sense
The decline of official's quality, delays the degraded of protein, suppresses the growth of microorganism, extends its storage period.
In summary, it is anti-from potassium sorbate, sodium Diacetate, tri- kinds of bacteriostasis, preservation agent of Nisin and sodium isoascorbate, the leaf of bamboo
Two kinds of bacteriostatic agents preferable to dried small shrimp fresh-keeping effect and a kind of antioxidant are filtered out in oxide, three kinds of antioxidants of phytic acid,
Respectively potassium sorbate, sodium Diacetate and sodium isoascorbate；The dried small shrimp handled by Multiple preservative solutions is in storage period bacterium colony
The index such as sum, TVB-N values and TBA values be in the trend that is slowly increased and with control group significant difference, further data divide
Analysis show that the fresh-keeping best complex antistaling agent prescription of dried small shrimp is A3B1C1, i.e. 0.10% potassium sorbate, 0.05% sodium Diacetate,
0.2% sodium isoascorbate.The result of orthogonal test shows, potassium sorbate, sodium Diacetate, sodium isoascorbate three's recombination energy
Substantially slow down the corrupt process of dried small shrimp, dried small shrimp is preserved to 25d at normal temperatures, about 15d is extended compared with control group.It is probably three
It is significantly more efficient after person's compound use to inhibit the growth and breeding of the spoilage organisms such as bacterium, mould, so as to slow down the corruption of dried small shrimp
Process, extends the freshness date of dried small shrimp, and its cost is relatively low, simple to operate, has broad application prospects.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
Those of ordinary skill is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, and should also belong to the present invention's
Protection domain.
Claims (7)
1. a kind of dried small shrimp Multiple preservative solutions, it is characterised in that be made up of following raw material and its weight percent hundred：Potassium sorbate
0.05%-0.10%, sodium Diacetate 0.05%-0.09%, sodium isoascorbate 0.1%-0.5% and water surplus.
2. a kind of dried small shrimp Multiple preservative solutions according to claim 1, it is characterised in that preferably by following raw material and its weight
Very constitute：Potassium sorbate 0.08%-0.10%, sodium Diacetate 0.05%-0.07%, sodium isoascorbate 0.2%-0.4% and
Water surplus.
3. a kind of dried small shrimp processing method for keeping fresh, it is characterised in that comprise the following steps：
（1）Dried small shrimp Multiple preservative solutions are prepared
Potassium sorbate is soluble in water, then add sodium Diacetate and stir, be eventually adding sodium isoascorbate and stir,
Be configured to potassium sorbate mass percentage concentration be 0.05%-0.10%, sodium Diacetate mass percentage concentration be 0.05%-0.09%, it is different
Sodium ascorbate mass percentage concentration is 0.1%-0.5% dried small shrimp Multiple preservative solutions；
（2）Shrimp is handled
New fresh acete chinensis is rinsed with distilled water, is gone the removal of impurity, is pulled out and step is placed in after draining（1）In the dried small shrimp composite fresh-keeping for preparing
Soaked in liquid, soak time is 30min, immersion terminates rear boiling 1-2min, pulls out and drains away the water, uniformly spreads out and be put into 75 DEG C of bakings
4-5h is dried in case, that is, obtains dried small shrimp finished product.
4. a kind of dried small shrimp processing method for keeping fresh according to claim 3, it is characterised in that：Step（1）Described in dried small shrimp
Multiple preservative solutions are preferably made up of following raw material and its weight percent hundred：Potassium sorbate 0.08%-0.10%, sodium Diacetate 0.05%-
0.07%th, sodium isoascorbate 0.2%-0.4% and water surplus.
5. a kind of dried small shrimp processing method for keeping fresh according to claim 3, it is characterised in that：Step（2）Described in shrimp
Mass ratio with described dried small shrimp Multiple preservative solutions is 1：1.5.
6. a kind of dried small shrimp processing method for keeping fresh according to claim 3, it is characterised in that：Described dried small shrimp moisture content of finished products contains
Measure as 30%-40%.
7. a kind of dried small shrimp processing method for keeping fresh according to claim 3, it is characterised in that：Dried small shrimp finished product is put into freshness protection package
Middle sealing, is placed in 24-26 DEG C of environment and preserves.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611046547.0A CN107183143A (en) | 2016-11-23 | 2016-11-23 | A kind of dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287727A (en) * | 2021-06-18 | 2021-08-24 | 大连工业大学 | Instant grass carp dried fish floss and making method thereof |
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| CN101991174A (en) * | 2009-08-11 | 2011-03-30 | 沈阳红梅生物科技有限公司 | High-efficiency broad-spectrum food composite preservative |
| CN102488246A (en) * | 2011-11-23 | 2012-06-13 | 福建福鼎海鸥水产食品有限公司 | Production technology of low-salt dried small shrimps |
| CN103054084A (en) * | 2012-09-19 | 2013-04-24 | 浙江省海洋开发研究院 | Acete chinensis drying technology |
| CN105285655A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Efficient food preservative |
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| CN101991174A (en) * | 2009-08-11 | 2011-03-30 | 沈阳红梅生物科技有限公司 | High-efficiency broad-spectrum food composite preservative |
| CN102488246A (en) * | 2011-11-23 | 2012-06-13 | 福建福鼎海鸥水产食品有限公司 | Production technology of low-salt dried small shrimps |
| CN103054084A (en) * | 2012-09-19 | 2013-04-24 | 浙江省海洋开发研究院 | Acete chinensis drying technology |
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| CN113287727A (en) * | 2021-06-18 | 2021-08-24 | 大连工业大学 | Instant grass carp dried fish floss and making method thereof |
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Application publication date: 20170922 |