CN107467168A - A kind of method for preventing from freezing brown stain in full shrimp storage - Google Patents
A kind of method for preventing from freezing brown stain in full shrimp storage Download PDFInfo
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- CN107467168A CN107467168A CN201710754097.9A CN201710754097A CN107467168A CN 107467168 A CN107467168 A CN 107467168A CN 201710754097 A CN201710754097 A CN 201710754097A CN 107467168 A CN107467168 A CN 107467168A
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- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- 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
Abstract
The present invention relates to a kind of method for preventing from freezing brown stain in full shrimp storage, comprise the following steps, the preparation of enteromorpha extract, by fresh or drying Enteromorpha crush, be screened into 20 mesh/inch~30 mesh/inch powder, add in the hot water of 10~150 times of quality, stirring leaching 0.5h~4h at 50 DEG C~90 DEG C, through 100 mesh/inch~150 mesh/inch filter-cloth filtering or centrifugation, collect clear liquid, the preparation of shrimps processing fent extract solution, the preparation of maceration extract, choose shrimp living, purifying sea water washing, dipping and vacuum freezing, vacuum packaging, obtain preventing brown stain from freezing full shrimp.Prior art is different from, it is mainly filmogen containing polysaccharide and sticky low Enteromorpha extract that the present invention, which utilizes, realizes good permeability and film forming, and it is aided with vacuum impregnation, reach the effect of uniform coating, to form continuous barrier film, further completely cut off air and prevent microbiological attack.
Description
Technical field
The present invention relates to technical field of food preparation, more particularly to a kind of side for preventing from freezing brown stain in full shrimp storage
Method.
Background technology
Shrimps delicious meat, it is nutritious, it is loved by consumers, but due to polyphenol oxidase be present in shrimp head, make it
Brown stain is easily produced in storage, nutrition leak is caused, influences economic value.To find out its cause, after shrimps death, with
The extension of storage period, the gradual blackening in head of shrimp.In shrimp haemocyte living, there is pro-phenoloxidase, polyphenol oxidase is in
Be not activated form, does not have enzymatic activity now.When shrimp after death, with microorganism invasion and pancreas rupture, microorganism
Middle endemic element such as lipopolysaccharides, peptide glycan etc. are specifically bound with pattern recognition protein, can be activated proenzyme and are changed into work
The polyphenol oxidase of property, in addition the serine protease in pancreas can specific digestion pro-phenoloxidase, due to serine egg
White cutting of the enzyme to pro-phenoloxidase N-terminal so that pro-phenoloxidase forms the structure of a pocket-like, simultaneously because serine egg
The effect of white enzyme so that there is the highly conserved phe49 for occupying avtive spot to be externally exposed out of pro-phenoloxidase, it is now more
Pro-phenoloxidase is activated.When substrate is into the bag structure formed by digestion, the Cu2+ in substrate and activated centre
Reacted under conditions of oxygenous, aldehydes matter is changed into quinones substance, quinones substance further polymerize generation black
Element.
Traditional shrimps processing method usually takes the method for freezing to enter market after preserving except directly edible shrimp living
Sale.In cold storage procedure, shrimp head brown stain is caused for these reasons, had both influenceed commodity condition, influence edible quality again, turn into
The principal element that commodity value reduces.
Chinese invention patent ZL201310493352.0 discloses a kind of freeze preservation method in euphausia superba.Its is main
It is prepared containing chitosan, vitamin C and 4- hexyl resorcins first that fresh krill is added to krill amount 10%
Fresh-keeping liquid, then quick freezing makes central temperature to -20 DEG C in 2.5 to 3.0 hours, be then dipped in 5 DEG C containing chitosan and
5 seconds in ascorbic second fresh-keeping liquid, long-term storage is in -24 DEG C of environment after packaging；, can after storage in 6-12 months
Effectively suppress krill brown stain and fat oxidation, reduce krill drying loss, reduce transfer of the fluorine from shrimp shell into shrimp, carry
The edible quality of high krill, high-quality raw material is provided for the land processing and utilization of krill.
Chinese invention patent ZL201010244660.6 discloses a kind of water-retaining method of frozen skinless shrimp, and it includes following step
Suddenly：Peeled shrimp decaptitating is shelled after processing, with the Ozone Water that ozone concentration is 1~1.5mg/L carry out disinfection sterilization processing 1~
5min, Ozone Water water temperature are controlled below 10 DEG C；Peeled shrimp is placed in sodium chloride-containing mass concentration 0.05%~0.45% after taking out, and eats
Grade marine alga Sugar concentration 0.25%~0.75%, the sterilized water of sodium alginate lysate mass concentration 0.5%~1.5%
In, about 4~10 DEG C of water temperature, water is 1.5~2 times of peeled shrimp weight, and peeled shrimp is taken out and freezed by soak time 30~50min minutes
Below to -18 DEG C of central temperature freezing shrimp meat product.The present invention reaches water conservation using phosphate-free water-retaining agent processing peeled shrimp first
Purpose, the technology change traditional frozen skinless shrimp phosphate water-keeping technique, solve dehydration discoloration problem during chilled storage, avoid with
Toward phosphate water-loss reducer byproducts of shrimps can be made to produce metal astringent taste beastly and be unfavorable for the generation of health event,
Byproducts of shrimps quality image and price are improved, promotes the lifting of its economic benefit.
Chinese invention patent ZL201010523259.6 discloses a kind of phosphate-free water-retaining agent for peeled shrimp, and its feature exists
In the component and weight/mass percentage composition of the phosphate-free water-retaining agent are：Algin oligosaccharide 0.5~3%；Converted starch 1~10%；
Calcium chloride 0.3~3%；D-sorbite 0.5~10%；Lactic acid 0.5~5%；Surplus is pure water.The phosphate-free water-retaining agent of the present invention
Weight and retentiveness of the peeled shrimp during immersion, chilled storage, defrosting etc. can be significantly improved, improves the yield rate of peeled shrimp, is prevented
The only loss of peeled shrimp moisture in processing, chilled storage, course of defrosting, and not phosphorus element-containing, it can avoid because adding poly phosphorus
The phosphate excessive problem that Barbiturates water-loss reducer is brought, and peeled shrimp can produce offending metal astringent taste, tissue slightly after boiling
Rough and peeled shrimp causes surface that " snowflake " and " crystallization " phenomenon etc. occurs in frozen storage due to phosphatic precipitation
Problem.
Chinese invention patent ZL201010514954.6 discloses a kind of antistaling agent for shrimps preservation and freshness, described
The component of antistaling agent is by weight percentage：Cinnamic acid 0.05~0.2%, phytic acid 0.01~0.1%, sodium alginate 0.1~
1%, surplus is water.The antistaling agent of the invention uses natural materials, non-toxic and safe, does not produce harmful material, simultaneously
It can also play and suppress growth of microorganism, suppress shrimp body brown stain, it is anti-oxidant, the multiple actions such as moisture are kept, fresh-keeping effect is notable, can
Shrimp freshness date is set to extend more than 70%；There is the advantages of equipment investment is few, and cost is low simultaneously.
Chinese invention patent application 201110074748.2 discloses a kind of polyphenol oxidase enzyme inhibitor and is used for the anti-blacking of shrimp
Method, its process is that inhibitor cloth is imposed on into shrimp, wherein described inhibitor is the 4- hexylresorcinols with 0.1~1.2 parts by weight
Diphenol, the EDETATE SODIUM of 0.3~1.3 parts by weight, the L-AA of 1.5~4.5 parts by weight, the citric acid of 7~13 parts by weight
Composition.The polyphenol oxidase enzyme inhibitor that the invention provides is used for the method for the anti-blacking of shrimp, every kilogram of shrimp 4- hexyl resorcin
Usage amount is no more than 1mg.
Chinese invention patent ZL99112391.3 discloses a kind of novel compound antistaling agent for marine fishes and shrimps, belongs to food additives
Field, its active ingredient include Structure of Seed-coat extract, sorbic acid or its salt and sodium polyphosphate.Using antistaling agent preparation
Into solution, there are the multiple functions such as antibacterial, anti-oxidant, prevent-browning.Aluminum coated steel is carried out to fishes and shrimps using sodium alginate, can be had
Effect prevents antistaling agent to be lost in, reduces germ contamination, weakening air oxidation and keep moisture, and its fresh-keeping effect is even more ideal.
Chinese invention patent application 201510251900.8 discloses a kind of oligosaccharide water-loss reducer for red shrimp water conservation, by
The raw material composition of following percentage by weight：Gentiobiose 3~5%, trehalose 25~30%, SKGM degradation product 3~9%,
Algin oligosaccharide 4.5~6.5%, lactic acid 2~3%, antioxidant 5~8%, surplus are dextrin.
Chinese invention patent application 201410595475.X discloses a kind of fresh-keeping water-loss reducer of prawn.The fresh-keeping water-loss reducer is
By water soluble chitosan 5~10%, carboxymethyl chitosan 10~20%, trehalose 10~20%, antioxidant 5~10%, evil spirit
Taro polysaccharide degradation product 10~20% and the dextrin of surplus composition；The fresh-keeping water-loss reducer is that strong absorptive polysaccharide konjaku polysaccharide is degraded
For oligosaccharide, as water-loss reducer principal ingredients, using water soluble chitosan as bacteriostatic agent principal ingredients, then carboxymethyl chitosan is equipped with
Sugar is used as film forming agent, prepares a kind of fresh-keeping water conservation compound additive of prawn.
Chinese invention patent application 201710046239.6, which discloses a kind of Chinese lute shrimp, prevents the preparation technology of brown stain, specifically
Operating procedure is：1) acid soak；2) Multiple preservative solutions soak；3) film forming；4) pack, refrigerate.Have the beneficial effect that：Using bamboo vinegar
Liquid and Multiple preservative solutions immersion are antibacterial, without antibiotic and conventional sterilization agent, safety and environmental protection；Make the protein in Chinese lute shrimp shrimp
The speed being decomposed slows down, and caused tyrosine amount is reduced, and freshness conservation degree is high, and nutrition leak is few, and the speed of brown stain is slow；Simultaneously
Using the film forming characteristics of sodium alginate polysaccharide gel and metal cation, layer protecting film is formed on the surface of Chinese lute shrimp, by plucked string instrument with a fretted fingerboard
Pa shrimps keep apart with oxygen, alleviate the brown stain in Chinese lute shrimp preservation process, pin the moisture in shrimp, keep and fresh Chinese lute shrimp
Similar mouthfeel.In this way, coating may be caused uneven due to the high viscosity of sodium alginate polysaccharide in the specific implementation
It is even, existing defects, the oxygen barrier effect on Chinese lute shrimp surface is reduced, on the other hand, after it handles film forming with metal cation,
It is not easily stripped when edible, influences its mouthfeel.
Zhang Xue [researchs of the composite preservative based on polyphenol oxidase Yolk antibody to Penaeus Vannmei fresh-keeping effect.In
Ocean university of state Master's thesis, 2014] 3 kinds of PPO-IgY, 4-HR, phytic acid things are determined by polyphenol oxidase activity Inhibition test
The feasibility of matter.As a result show that 3 kinds of materials can suppress the activity of polyphenol oxidase to a certain extent, and all have notable
Concentration effect relation.Through probing into, this 4 kinds of materials of PPO-IgY, 4-HR, phytic acid, pulullan polysaccharide can press down to a certain extent
The blacking of Penaeus Vannmei processed, and there is certain fresh-keeping effect.PPO-IgY is best with 0.5g/L fresh-keeping effects；4-HR with
0.01~0.015g/L fresh-keeping effects are preferable；Phytic acid is preferable with 0.1~1g/L fresh-keeping effects；Pulullan polysaccharide is protected with 5~30g/L
Fresh effect is preferable.But phytic acid has stronger acidity, PPO-IgY activity is reduced to a certain extent and reduces Propiram
The viscosity of polysaccharide, it is unfavorable for compounding, it is thus determined that composite factor is PPO-IgY, 4-HR and pulullan polysaccharide.
Bao Junwang [property analysis of prawn polyphenol oxidase and a kind of research and development of composite antistaling agent.Collects The American University's agricultural pushes away
Wide Specialized Master Degree paper, 2015] by compounding common food additive TBHQ (0.1g/L), 4- hexyl resorcins
(0.01g/L), ascorbic acid (1.5g/L), Tea Polyphenols (1.0g/L) have developed a kind of composite preservative and use high concentration with single
4-HR (0.02g/L) compare, Penaeus Vannmei store during, can more effectively suppress Penaeus Vannmei blacking, together
When also reduce total plate count in Penaeus Vannmei shrimp, TVB-N, K values, extend its shelf life.The antistaling agent can be effective
Solve the problems, such as the blacking in Penaeus Vannmei storage, extend its preservation term.
The major measure of brown stain is prevented in above is referred to shrimps storage to be included：Addition Vc, 4- hexyl resorcin,
The antioxidants such as Tea Polyphenols, addition chitosan, alginic acid and its esters, converted starch, dextrin, SKGM, general Shandong indigo plant polysaccharide
Deng filmogen, addition calcium chloride, sorbierite, lactose, cinnamic acid, phytic acid, citric acid, sorbic acid and its esters, phosphate,
The auxiliary agents such as EDTA are as anti-enzymatic regent, and the sterilizing such as ozone, bacteriostatic agent.The unavoidable shrimps of these methods are being handled and stored
Ingress of air in journey, thus there is different degrees of browning, it is unavoidable.
The content of the invention
For this reason, it may be necessary to provide a kind of method for preventing from freezing brown stain in full shrimp storage, solve in existing jelly shrimp processing industry
Existing product quality is not high, preserves process Prawn head and easily blacks, the problem of causing Quality Down, and then improves and freeze shrimp processing
The economic value of product.
To achieve the above object, a kind of method for preventing from freezing brown stain in full shrimp storage is inventor provided, including with
Lower step：
The preparation of enteromorpha extract：
Fresh or drying Enteromorpha is crushed, is screened into 20 mesh/inch~30 mesh/inch powder, adds the heat of 10~150 times of quality
In water, stirring leaching 0.5h~4h at 50 DEG C~90 DEG C, through 100 mesh/inch~150 mesh/inch filter-cloth filtering or centrifugation, collect clear
Liquid, that is, obtain required enteromorpha extract；
The preparation of shrimps processing fent extract solution：
Fresh or drying shrimps processing fent is crushed, adds 0.2mol/L~2mol/L alkali of 5~50 times of quality
In solution, stirring leaching 0.5h~20h at 50 DEG C~90 DEG C, through 100 mesh/inch~150 mesh/inch strainer filtering or centrifugation, receive
Collect clear liquid, acid adding neutralizes, that is, obtains required shrimps processing fent extract solution；
The preparation of maceration extract：
By enteromorpha extract and shrimps processing fent extract solution according to 10:1~1:1 volume ratio mixes, that is, obtains required
Maceration extract；
Selection：
Choose shrimp living, it is desirable to which shrimp body surface living is complete, fresh and alive, nothing is festered；
Purifying sea water washs：
Seawater is filtered, removes oil removal and silt, then is cooled to room temperature after boiling, and shrimp living is placed in purifying sea water and washed
10min~30min is washed, removes surface attachments；
Dipping and vacuum freezing：
Work shrimp after purifying sea water is washed is placed in maceration extract, is impregnated under vacuum, maceration extract is coated shrimp body completely
Surface, ensure that shrimp body completely cuts off with outside air, then filter off unnecessary maceration extract, freeze under vacuum；
Vacuum packaging：
The jelly shrimp freezed is vacuum-packed under low temperature, obtains preventing brown stain from freezing full shrimp.
As a kind of selection process of the present invention, in the preparation process of enteromorpha extract, the quality for adding hot water is waterside
10~150 times of coating nature amount, hot water temperature are 50 DEG C~90 DEG C, and stirring leaching time is 0.5h~4h.
As a kind of selection process of the present invention, in the preparation process of shrimps processing fent extract solution, the alkali of addition
Solution is sodium hydroxide, one or more of mixtures in potassium hydroxide, ammoniacal liquor, sodium carbonate, sodium acid carbonate, the alkali soluble of addition
Liquid concentration is 0.2mol/L~2mol/L, and the quality of aqueous slkali is 5~50 times of fresh or drying shrimps processing fent, place
It is 50 DEG C~90 DEG C to manage temperature, and mixing time is 0.5h~20h；The acid used in clear liquid acid adding N-process for hydrochloric acid, acetic acid,
One or more of mixtures in citric acid, lactic acid.
As a kind of selection process of the present invention, in the preparation process of maceration extract, enteromorpha extract and shrimps are processed
Leftover bits and pieces extract solution is according to 5:1~1:1 volume ratio mixes.
As a kind of selection process of the present invention, in dipping and vacuum freezing step, the vacuum of dipping and vacuum freezing
Spend for 0.1~0.6Mpa.
Prior art is different from, above-mentioned technical proposal has the following advantages that：
1st, polyphenol oxidase present in pin prawn head of the present invention discharges after shrimp body death, causes to aoxidize in storage
The problem of producing brown stain, whole technical process are carried out in vacuum, fundamentally prevent the possibility of enzymatic reaction, and then avoid
Browning occurs.
2nd, shrimp body surface face is in irregular shape, and film is not easy uniformly, it is therefore desirable to using permeability and the film forming of good fluidity
Material.The present invention using containing polysaccharide and the low Enteromorpha extract of viscosity being mainly filmogen, realize good permeability and into
Film, and be aided with vacuum impregnation, reaches the effect of uniform coating, to form continuous barrier film, further completely cut off air and
Prevent microbiological attack.
3rd, as known technology, astaxanthin has the function that to suppress polyphenol oxidase, and chitosan has bacteriostasis.This
Invention utilizes caused leftover bits and pieces in shrimps process, and the method taken using alkali carries is extracted astaxanthin therein and is used as polyphenol oxidase
Enzyme inhibitor, and chitosan therein is utilized, promote the film-formation result of polysaccharide in Enteromorpha extract.In this way can letter
The preparation technology of encapsulated astaxanthin and chitosan, reduces cost, additionally it is possible to makes full use of resource, reduces the discharge of discarded object.
4th, the present invention is washed before the freezing of shrimp body using purifying sea water, in order to prevents the microorganism and attached of residual
The pollution of thing.
5th, in the past it has been reported that invention in, generally use algin oligomer is film forming agent, due to brown alga adhesiveness
Greatly, it is necessary to can just obtain oligomer by degradation treatment, therefore it can substantially increase production cost and increase intractability.The present invention
Film forming agent is directly used as using Enteromorpha hot water extract solution after filtering, advantageously reduces producing cost.Due to traditionally Enteromorpha
Through being a kind of food materials, therefore its edible safety can be guaranteed.
Embodiment
To describe the technology contents of technical scheme, construction feature, the objects and the effects in detail, below in conjunction with specific reality
Example is applied to be explained in detail.
Embodiment one
A kind of method for preventing from freezing brown stain in full shrimp storage is present embodiments provided,
Using the shrimp that lives as raw material, processed according to following technological processes, obtain a kind of full shrimp of jelly for preventing brown stain.
Specifically include following steps：
S1, enteromorpha extract preparation：Fresh or drying Enteromorpha is crushed, is screened into 20 mesh/inch~30 mesh/inch powder,
Add in the hot water of 10~150 times of quality, stirring leaching 0.5h~4h at 50 DEG C~90 DEG C, through 100 mesh/inch~150 mesh/inch
Filter-cloth filtering or centrifugation, clear liquid is collected, that is, obtains required enteromorpha extract.
S2, shrimps processing fent extract solution preparation：Fresh or drying shrimps processing fent is crushed, adds 5
In 0.2mol/L~2mol/L aqueous slkalis of~50 times of quality, stirring leaching 0.5h~20h at 50 DEG C~90 DEG C, through 100 mesh/
Inch~150 mesh/inch strainer filtering or centrifugation, clear liquid is collected, acid adding neutralizes, that is, obtains required shrimps processing fent extraction
Liquid.
S3, maceration extract preparation：Shrimps prepared by enteromorpha extract and step (2) prepared by step (1), which are processed, gets a foothold
Expect extract solution according to 10:1~1:1 volume ratio mixes, that is, obtains required maceration extract.
S4, selection：Choose shrimp living, it is desirable to which body surface is complete, fresh and alive, nothing is festered.
S5, purifying sea water washing：Seawater is filtered, removes oil removal and silt, then is cooled to room temperature after boiling, by step
(4) the work shrimp chosen puts washing 10min~30min in purifying sea water, removes body surface attachment.
S6, dipping and vacuum freezing：Work shrimp after step (5) processing is immediately placed in the maceration extract of step (3) preparation,
Impregnated under vacuum, maceration extract is coated shrimp body surface face completely, ensured that shrimp body completely cuts off with outside air, then filter off unnecessary leaching
Stain liquid, freeze under vacuum.
S7, vacuum packaging：The jelly shrimp that step (6) is freezed is vacuum-packed under low temperature.Obtain described prevent
Full shrimp is frozen in brown stain.
The foundation of technical solution of the present invention is as follows：
It is generally believed that polyphenol oxidase be present in shrimp head, it is easily produced blacking in storage, cause nutrition stream
Lose, influence economic value.During the enzymatic reaction of polyphenol oxidase, the presence of enzyme, substrate and oxygen is three staples,
In practice, the release of enzyme and the presence of substrate are unavoidable two factors, and only aerobic presence or absence is only from basic
The upper key for solving polyphenol oxidase and causing browning.For this problem, the present invention is kept away using the method for vacuumizing deoxygenation
Exempt to freeze full shrimp ingress of air in execution and process, inherently the full shrimp of solution freezing occurs brown in storage
Change problem.Secondly, the effect of polyphenol oxidase is prevented using astaxanthin present in shrimps processing fent, and using wherein
Chitosan reach water conservation and film forming purpose.The low viscosity polysaccharide in Enteromorpha extract is recycled to realize the film forming effect easily permeated
Fruit.
Embodiment two
A kind of method for preventing from freezing brown stain in full shrimp storage：
(1) preparation of enteromorpha extract：Fresh Enteromorpha is crushed, is screened into 30 mesh/inch powder, adds the heat of 10 times of quality
In water, the stirring leaching 0.5h at 50 DEG C, through 150 mesh/inch filter-cloth filtering, clear liquid is collected, that is, obtains required enteromorpha extract.
(2) preparation of shrimps processing fent extract solution：Fresh shrimps processing fent is crushed, adds 5 times of quality
0.2mol/L sodium hydroxide solutions in, the stirring leaching 0.5h at 50 DEG C, through 150 mesh/inch strainer filtering, collect clear liquid, add
Hydrochloric acid neutralizes, that is, obtains required shrimps processing fent extract solution.
(3) preparation of maceration extract：Shrimps prepared by enteromorpha extract and step (2) prepared by step (1), which are processed, gets a foothold
Expect extract solution according to 10:1 volume ratio mixes, that is, obtains required maceration extract.
(4) selection：The work shrimp that selection body surface is complete, fresh and alive, nothing is festered.
(5) purifying sea water washs：Seawater is filtered, removes oil removal and silt, then is cooled to room temperature after boiling, by step
(4) the work shrimp chosen, which is put, washs 10min in purifying sea water, remove surface attachments.
(6) dipping and vacuum freezing：Work shrimp after step (5) processing is immediately placed in the maceration extract of step (3) preparation,
Impregnated under 0.1Mpa vacuums, maceration extract is coated shrimp body surface face completely, ensured that shrimp body completely cuts off with outside air, then filter off
Unnecessary maceration extract, freeze under 0.1Mpa vacuums.
(7) it is vacuum-packed：The jelly shrimp that step (6) is freezed is vacuum-packed under low temperature.Obtain described prevent
Full shrimp is frozen in brown stain.
Embodiment three
A kind of method for preventing from freezing brown stain in full shrimp storage：
(1) preparation of enteromorpha extract：Drying Enteromorpha is crushed, is screened into 20 mesh/inch powder, 150 times of quality of addition
In hot water, stirring leaching 4h, is centrifuged through 100 mesh/inch at 90 DEG C, is collected clear liquid, that is, is obtained required enteromorpha extract.
(2) preparation of shrimps processing fent extract solution：Drying shrimps processing fent is crushed, adds 50 times of quality
2mol/L sodium carbonate liquors in, the stirring leaching 20h at 90 DEG C, through 150 mesh/inch strainer filtering or centrifugation, collect clear liquid, add
Citric acid solution neutralizes, that is, obtains required shrimps processing fent extract solution.
(3) preparation of maceration extract：Shrimps prepared by enteromorpha extract and step (2) prepared by step (1), which are processed, gets a foothold
Expect extract solution according to 1:1 volume ratio mixes, that is, obtains required maceration extract.
(4) selection：The work shrimp that selection body surface is complete, fresh and alive, nothing is festered.
(5) purifying sea water washs：Seawater is filtered, removes oil removal and silt, then is cooled to room temperature after boiling, by step
(4) the work shrimp chosen, which is put, washs 30min in purifying sea water, remove surface attachments.
(6) dipping and vacuum freezing：Work shrimp after step (5) processing is immediately placed in the maceration extract of step (3) preparation,
Impregnated under 0.6Mpa vacuums, maceration extract is coated shrimp body surface face completely, ensured that shrimp body completely cuts off with outside air, then filter off
Unnecessary maceration extract, freeze under 0.6Mpa vacuums.
(7) it is vacuum-packed：The jelly shrimp that step (6) is freezed is vacuum-packed under low temperature.Obtain described prevent
Full shrimp is frozen in brown stain.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or terminal device including a series of elements not only include those
Key element, but also the other element including being not expressly set out, or it is this process, method, article or end also to include
The intrinsic key element of end equipment.In the absence of more restrictions, limited by sentence " including ... " or " including ... "
Key element, it is not excluded that other key element in the process including the key element, method, article or terminal device also be present.This
Outside, herein, " being more than ", " being less than ", " exceeding " etc. are interpreted as not including this number；" more than ", " following ", " within " etc. understand
It is to include this number.
Although the various embodiments described above are described, those skilled in the art once know basic wound
The property made concept, then other change and modification can be made to these embodiments, so embodiments of the invention are the foregoing is only,
Not thereby the scope of patent protection of the present invention, every equivalent structure made using description of the invention or equivalent process are limited
Conversion, or is directly or indirectly used in other related technical areas, be similarly included in the present invention scope of patent protection it
It is interior.
Claims (5)
- A kind of 1. method for preventing from freezing brown stain in full shrimp storage, it is characterised in that comprise the following steps：The preparation of enteromorpha extract：Fresh or drying Enteromorpha is crushed, is screened into 20 mesh/inch~30 mesh/inch powder, adds the hot water of 10~150 times of quality In, stirring leaching 0.5h~4h at 50 DEG C~90 DEG C, through 100 mesh/inch~150 mesh/inch filter-cloth filtering or centrifugation, collect clear Liquid, that is, obtain required enteromorpha extract；The preparation of shrimps processing fent extract solution：Fresh or drying shrimps processing fent is crushed, adds 0.2mol/L~2mol/L aqueous slkalis of 5~50 times of quality In, stirring leaching 0.5h~20h at 50 DEG C~90 DEG C, through 100 mesh/inch~150 mesh/inch strainer filtering or centrifugation, collect clear Liquid, acid adding neutralize, that is, obtain required shrimps processing fent extract solution；The preparation of maceration extract：By enteromorpha extract and shrimps processing fent extract solution according to 10:1~1:1 volume ratio mixes, that is, obtains required leaching Stain liquid；Selection：Choose shrimp living, it is desirable to which shrimp body surface living is complete, fresh and alive, nothing is festered；Purifying sea water washs：Seawater is filtered, removes oil removal and silt, then is cooled to room temperature after boiling, and shrimp living is placed in purifying sea water and washed 10min~30min, remove surface attachments；Dipping and vacuum freezing：Work shrimp after purifying sea water is washed is placed in maceration extract, is impregnated under vacuum, maceration extract is coated shrimp body surface face completely, Ensure that shrimp body completely cuts off with outside air, then filter off unnecessary maceration extract, freeze under vacuum；Vacuum packaging：The jelly shrimp freezed is vacuum-packed under low temperature, obtains preventing brown stain from freezing full shrimp.
- 2. the method according to claim 1 for preventing from freezing brown stain in full shrimp storage, it is characterised in that：Extracted in Enteromorpha In the preparation process of liquid, the quality for adding hot water is 10~150 times of Enteromorpha quality, and hot water temperature is 50 DEG C~90 DEG C, stirring Leaching time is 0.5h~4h.
- 3. the method according to claim 1 for preventing from freezing brown stain in full shrimp storage, it is characterised in that：Processed in shrimps In the preparation process of leftover bits and pieces extract solution, the aqueous slkali of addition is sodium hydroxide, potassium hydroxide, ammoniacal liquor, sodium carbonate, sodium acid carbonate In one or more of mixtures, the alkaline concentration of addition is 0.2mol/L~2mol/L, and the quality of aqueous slkali is fresh Or 5~50 times of drying shrimps processing fent, treatment temperature are 50 DEG C~90 DEG C, mixing time is 0.5h~20h；Clear liquid The acid used in acid adding N-process is one or more of mixture in hydrochloric acid, acetic acid, citric acid, lactic acid.
- 4. the method according to claim 1 for preventing from freezing brown stain in full shrimp storage, it is characterised in that：In maceration extract In preparation process, by enteromorpha extract and shrimps processing fent extract solution according to 5:1~1:1 volume ratio mixes.
- 5. the method according to claim 1 for preventing from freezing brown stain in full shrimp storage, it is characterised in that：In dipping and very In empty freezing step, the vacuum of dipping and vacuum freezing is 0.1~0.6Mpa.
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