CN110089553A - Instant processing method on Chinese pipe whip shrimp ship - Google Patents
Instant processing method on Chinese pipe whip shrimp ship Download PDFInfo
- Publication number
- CN110089553A CN110089553A CN201910317570.6A CN201910317570A CN110089553A CN 110089553 A CN110089553 A CN 110089553A CN 201910317570 A CN201910317570 A CN 201910317570A CN 110089553 A CN110089553 A CN 110089553A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- processing method
- pipe whip
- shrimp body
- instant processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 abstract description 42
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- WTDRDQBEARUVNC-LURJTMIESA-N L-DOPA Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-LURJTMIESA-N 0.000 description 2
- WTDRDQBEARUVNC-UHFFFAOYSA-N L-Dopa Natural products OC(=O)C(N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
-
- 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
- A23B4/24—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- 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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides instant processing method on Chinese pipe whip shrimp ship, belongs to preservation of fishery field of storage, including provide cleaning treatment, above-mentioned cleaning treatment uses strong acidic electrolyzed water, strong acidic electrolyzed water pH is 2~3, and effective chlorine density is 80~130mg/L, and oxidation reduction potential value is 1000~1200mV；Preservation Treatment is provided, above-mentioned Preservation Treatment mode is short time high temperature processing；Preserved drying processing is provided, above-mentioned preserved drying processing mode is the hot air combined processing of heat pump-microwave-.Instant processing method carries out cleaning sterilization using the strong acidic electrolyzed water that oxidisability and risk reduce on ship provided by the invention, polyphenol oxidase in shrimp body can be destroyed, prevent shrimp body blacking, reduce biogenic amine (especially trimethylamine and histamine) generation and accumulation, myocyte is dehydrated hardening phenomenon and reduces crimp contraction when mitigating dry, keep shrimp body colour pool and freshness, production energy consumption is reduced, shrimp body bearing capacity is improved.
Description
Technical field
The invention belongs to preservation of fishery field of storage, and in particular to instant processing method on Chinese pipe whip shrimp ship.
Background technique
The shrimp body of extra large shrimping is small, and moisture content is high, and musculature is softer, wherein protein rich in, micro
The nutriments such as element and physiological activity, the best sense of taste of taste and people caused by peculiar taste compound are coincide very much,
Delicious flavour.But extra large shrimping starts in capture until fishing boat returns port and generally needs 3~5d, and aquatic products crustacean is easily corrupt and brown
Become, fresh-keeping difficulty, the serious blackening of shrimp body of during which part capture, the shrimp of especially 1~2d of head capture is closely corrupt, edible quality
It is substantially reduced with commodity value, but also hinders further to influence fishing boat working days, directly affect productivity effect.
The preservation method at sea shrimping sea mainly has cold sea water preservation, preservation by partial and ice preservation at present, wherein Mare Frigoris
It is to carry out fresh-keeping in the pure seawater for be dipped in extra large shrimping 0 DEG C or so that water is fresh-keeping, and the not direct oxygen with air of shrimp body can be made to connect
Touching prevents blacking, but shrimp body impregnates for a long time can expand in water, and figure softening poor flexibility, quality appearance is poor, is only suitable for
Process peeled shrimp product；Preservation by partial is that shrimp body is made to be substantially at micro- jelly state, can inhibit breeding and the junket ammonia of bacterium in various degree
The activity of sour enzyme, but cannot completely inhibit shrimp Ti ?become, and preservation by partial is at high cost, is not suitable for the needs of mass transit,
Using still having certain difficulty；Ice preservation is that extra large shrimping is carried out preservation on the rocks of casing, and because at low cost, and is suitable for big rule
The needs of mould transport are still presently the most a kind of common extra large shrimping preservation method, but the fresh keeping time of ice preservation is short,
Maximum duration is 5 days, and shrimp body is easily caused to be dehydrated and cause quality decline.Therefore, extend the marine fresh keeping time of extra large shrimping with
And raising fresh-keeping effect is particularly important.
Chinese pipe whip shrimp as the shellfish in ocean, the browning phenomenon after sea is caught in preserving process be due to
The chromogen substances such as tyrosine or derivatives thereof ultimately form melanin by a series of biochemical reactions under the action of phenol oxidase
It is caused.Phenol oxidase, also known as polyphenol oxidase or tyrosinase are distributed, difference closely bound up with the physiological function of animal
The position that the phenol oxidase of animal is distributed in vivo is different.Phenol oxidase is a kind of copper-containing metal enzyme, have concurrently oxygenase and
The dual function of oxidizing ferment, can be by single phenol oxygenation at diphenol, and endogenous phenolic substances hydroxylating is changed into L-3,4 dihydroxyphenylalanine (L-3,4-
Dihydroxy alanine) and L-3,4 dihydroxyphenylalanine formation DOPA quinone is aoxidized, DOPA quinone forms melanin after series reaction.Phenol oxidase is
The key enzyme of B16 cell, and the rate-limiting enzyme of entire melanin production reaction, in order to reach the mesh of preservation and antisepsis, anti-blacking
, propose that effective extra large shrimping sea preservation method is particularly important with the marine fresh keeping time for extending extra large shrimping.
Summary of the invention
The purpose of the present invention is to provide a kind of strong acidic electrolyzed water cleaning sterilization reduced using oxidisability and risk,
Polyphenol oxidase in shrimp body can be destroyed, prevent shrimp body blacking, biogenic amine (especially trimethylamine and histamine) is reduced and generate and accumulate
Amount, myocyte is dehydrated hardening phenomenon and reduces crimp contraction when mitigating dry, keeps shrimp body colour pool and freshness, reduces production energy
Consumption improves instant processing method on the Chinese pipe whip shrimp ship of shrimp body bearing capacity.
The technical solution that the present invention is taken to achieve the above object are as follows:
Instant processing method on Chinese pipe whip shrimp ship, including,
Cleaning treatment is provided, above-mentioned cleaning treatment uses strong acidic electrolyzed water, and strong acidic electrolyzed water pH is 2~3, effective chlorine
Concentration is 80~130mg/L, and oxidation reduction potential value is 1000~1200mV；
Preservation Treatment is provided, above-mentioned Preservation Treatment mode is short time high temperature processing；
Preserved drying processing is provided, above-mentioned preserved drying processing mode is the hot air combined processing of heat pump-microwave-.This method
The Chinese pipe whip shrimp catches of fishing are aboard ship cleaned, the processing of fresh-keeping and preserved drying immediately, is destroyed more in shrimp body
Phenol oxidase, prevents shrimp body blacking, reduces the moisture content of shrimp body, reduces during saving biogenic amine such as histamine, front three in shrimp body
The generation and accumulation of amine, reach fresh-keeping effect, are conducive to the yield for improving subsequent deep processing, ensure that the organoleptic quality of shrimp,
Simultaneously avoid traditional technology as aboard ship make ice it is fresh-keeping need to consume a large amount of energy, post-production defrosting need time consumption and energy consumption
Drawback reduces production loss, improves the production efficiency and benefit of fishery fishing.
Preferably, including the sodium chloride of 0.1~0.5wt%, 0.1~0.2wt% in the raw material of strong acidic electrolyzed water
The salicylic acid of dithiothreitol (DTT), the Sodium oxamate of 0.05~0.1wt% and 0.03~0.08wt%.Sodium chloride and oxamic acid is added
Sodium can ion concentration in increase system, enhance the electric conductivity of electrolyte solution so that cell reaction duration extension,
Be conducive to the yield and quality-improving of strong acidic electrolyzed water；Dithiothreitol (DTT) can penetrate into shrimp body during cleaning, and fast
The metal ion (copper core) of speed chelating tyrosinase activity point, achievees the purpose that inhibit enzymatic blacking；Sodium oxamate and bigcatkin willow
In electrolytic process, oxamic acid root reacts acid with the hypochlorous acid of chlorine generation soluble in water, reduces hypochlorous in electrolysis water
Content, and then the Oxidative demage degree of hypochlorous strong oxidizing property prawn body is alleviated, salicylic acid is easy under hydrogen ion environment
By the electrolytically generated salicylide with bactericidal effect, the production quantity of dangerous gas hydrogen in electrolytic process, oxamic acid are reduced
Sodium and salicylide collaboration can interrupt the combination of trimethylamine oxide reductase and iron ion, reduce trimethylamine oxide and turn to trimethylamine
Change rate, to reduce the production quantity of trimethylamine, and then slows down the caused fishy smell of trimethylamine accumulation and corruption during preservation, protect
Hold the freshness of shrimp body.
Preferably, strong acidic electrolyzed water pass through following steps prepare: by sodium chloride, dithiothreitol (DTT), Sodium oxamate and
Salicylic acid, which is dissolved in deionized water, forms electrolyte, above-mentioned electrolyte is then electrolysed under 35~40 DEG C of environment, then anode is received
Liquid collecting is cooled to 0~5 DEG C, filters to get strong acidic electrolyzed water.Fractions can increase the electric conductivity of electrolyte, portion in raw material
Dividing does not influence cell reaction progress, and the appropriate electrolysis temperature that promoted can promote solubility increase and ion motion aggravation, to mention
Solution conductivity and electrolytic efficiency are risen, cooling can remove the low substance of solubility such as Sodium oxamate after the completion of electrolysis, be conducive to save
About raw material and reduction production cost.
Preferably, cleaning treatment step are as follows: gained aquatic products is caught in sea and is soaked with solid-liquid ratio for the ratio of 1:3~5 (w/v)
15~20min in strong acidic electrolyzed water is steeped, body surface moisture is then drained, it is spare.Aquatic products, benefit are cleaned with strong acidic electrolyzed water
With the synergistic effect of the free radicals such as the low ph value of electrolysis water, high redox potential and hypochlorous acid, active oxygen, destroy micro- in shrimp body
Amphiprotic substance such as oligopeptides, polysaccharide in biosurface structure etc., increases permeability of cell membrane, energy and physiological metabolism process by
Resistance leads to death, achievees the purpose that cleaning sterilization, it is ensured that the quality of raw material.
Preferably, needing to catch the sea after cleaning gained aquatic products progress separation screening before Preservation Treatment, China is filtered out
Pipe whip shrimp, then carry out the processing of subsequent fresh-keeping and preserved drying.Gained aquatic products aboard ship is caught to sea immediately and carries out separation screening, energy
Rapid, high volume removes the sundries such as fish in shrimp, crab, and carries out screening process to such as ridge abdomen brown shrimp, red shrimp and Chinese pipe whip shrimp, can
To be more used to carry target catches China pipe whip shrimp for fishing boat transport lifting capacity, production loss is reduced, is improved
The production efficiency and benefit of fishery fishing.
Preferably, short time high temperature processing operation condition are as follows: temperature be 130~140 DEG C, steam pressure be 0.14~
0.2MPa, time are 5~15min.Chinese pipe whip shrimp aquatic products aboard ship carry out short time high temperature processing immediately, can be broken using high temperature
Polyphenol oxidase in bad shrimp body prevents shrimp body blacking, has both achieved the effect that fresh-keeping, in turn ensures shrimp organoleptic quality and product
Freshness, at the same avoid traditional technology aboard ship make ice it is fresh-keeping need to consume a large amount of energy, post-production thaws and needs time-consuming consumption
The drawbacks such as the dehydration of shrimp body caused by energy, cold storing and fresh-keeping.
Preferably, the operation medium of short time high temperature processing is the antiseptic sea water containing 3-hydroxypropionate and pentaerythrite, on
Stating the weight accounting of 3-hydroxypropionate and pentaerythrite in antiseptic sea water is respectively 0.1~0.4 ‰ and 0.5~1.0 ‰.Sterile sea
After adding 3-hydroxypropionate and pentaerythrite in water, under high-temperature pressurizing environment, the two is admitted to inside shrimp body tissue, with histidine
The amino residue of decarboxylase combines, and amino acid-enzyme containing 3-hydroxypropionate and pentaerythrite is formed after enzyme is in conjunction with histidine
Compound so that enzymatic activity is destroyed, histidine can not decarboxylation form histamine, reduce histamine production quantity in shrimp body,
Histamine accumulation reduces in storage life, increases the edible safety of shrimp body, and on the other hand the two enters inside shrimp body tissue, makes
It obtaining hydrophilic radical in tissue to increase, enhances muscle fibril molecule to the constraint ability of water, myocyte controls the increase of outlet capacity,
So that myocyte's dehydration hardening phenomenon is lighter when subsequent dry, the damage of muscular tissue structure and the stream of effective component can be mitigated
It loses, reduces product crimp contraction, kept conducive to the quality of aquatic products.
Preferably, the hot air combined processing operation step of heat pump-microwave-are as follows: first carry out heat pump drying, temperature is 40~55
DEG C, the time is 20~30min, then carries out microwave drying, and power density is 0.5~10.0W/g, and the time is 5~10min, then
Heated-air drying is carried out, temperature is 50~80 DEG C, and wind speed is 1~4m/s.When being dried, initial stage is dry using hot pump in low temp,
Aquatic products are not easy to crust in surface in processing, keep the transfer of internal moisture smooth, microwave and the hot wind processing in later period, then favorably
In further sterilization, improves drying efficiency and reduce energy consumption.
Further preferably, heated-air drying medium is nitrogen, nitrogen be filled with until in environment oxygen volumetric concentration drop to 5~
15%.Polyphenol oxidase zymolyte exists in complete cell as breathing transmitting substance with the state for combining or dissociating, in phenol-
Maintain dynamic equilibrium between quinone, when physiological change or tissue damaged occur for shrimp body, enzymatic browning easily occurs, and causes shrimp body
The reduction of exterior quality and commodity value reduces the oxygen content in dry environment, nitrogen energy and oxygen by being filled with nitrogen
The binding site of son competition enzyme, effectively reduces the oxygen molecule number participated in enzymatic oxidation reaction, thus Restrain browning and breathing
The activity of some important enzymes in metabolism, such as tyrosinase, to inhibit the generation of enzymatic reaction.
It still further preferably, is respectively 1~3% alcohol vapour and 1~5% song containing volume fraction in dried medium
Acid vapor.Above-mentioned alcohol vapour and kojic acid steam are atomized that ethyl alcohol is molten and kojic acid solution is made, the mist of atomizer by atomizer respectively
Change pressure is 80~100kN/m2, nozzle diameter 0.5mm, using 2~4 nozzles, the steam flow of generation is in 30~60mL/
min.Alcohol vapour and kojic acid steam can in reducing dry environment oxygen concentration, while slow down enzymatic oxidation reaction, realize
Effective component protection and the holding of product color, farthest guarantee product appearance, color and nutritional quality.
Preferably, the terminal of preserved drying processing is reduced to 20~35% for the moisture content in Chinese pipe whip shrimp.Extra large shrimping
Contain a large amount of moisture after high-temperature process, and moisture generates unpleasant in the presence of causing shrimp body putrid and deteriorated vulnerable to bacteria attack
Peculiar smell, rotten extra large shrimping nutritive value and economic benefit are lost, and the moisture content of extra large shrimping is reduced, and fishing boat is transported load-carrying energy
Power is more used to carry target catches China pipe whip shrimp, is also beneficial to improve the yield of subsequent deep processing.
The invention has the benefit that
1) it the Chinese pipe whip shrimp catches of fishing is aboard ship cleaned immediately, is separated in the present invention, is fresh-keeping and guarantee the quality
It is dried, destroys the polyphenol oxidase in shrimp body, prevent shrimp body blacking, reduce the moisture content of shrimp body, reach fresh-keeping effect,
The yield for being conducive to improve subsequent deep processing, ensure that the organoleptic quality of shrimp, while avoid traditional technology as aboard ship made ice
It is fresh-keeping to need to consume a large amount of energy, post-production defrosting the drawbacks of needing time consumption and energy consumption, production loss is reduced, fishing is improved
The production efficiency and benefit of industry fishing；
2) cleaning treatment, strong oxygen in the preparation process of electrolysis water are carried out to catches using strong acidic electrolyzed water in the present invention
The hypochlorous acid for the property changed and the production quantity of dangerous gas hydrogen substantially reduce, and operational safety is promoted, and are electrolysed water energy and interrupt oxygen
The combination for changing trimethylamine reductase and iron ion, reduces the production quantity of trimethylamine, and then slows down trimethylamine accumulation during preservation
Caused fishy smell and corruption keep the freshness of shrimp body, achieve the purpose that cleaning sterilization；
3) fresh-keeping shrimp body is handled using short time high temperature in the present invention, the polyphenol oxidase in high temperature shrimp body can be utilized
Enzyme prevents shrimp body blacking, and can destroy histidine decarboxylase activity, and histamine accumulation reduces in storage life, increases shrimp body
Edible safety, and can mitigate when subsequent dry myocyte be dehydrated hardening phenomenon, muscular tissue structure damage and have
The loss of ingredient is imitated, product crimp contraction is reduced, is kept conducive to the quality and freshness of aquatic products；
4) it is dried in the present invention using heat pump-microwave-is hot air combined, the oxygen that can be reduced in dry environment is dense
It spends, the generation of enzymatic oxidation reaction in Restrain browning and respiratory metabolism realizes effective component protection and the holding of product color, most
Guarantee product appearance, color and nutritional quality to big degree, while reducing the moisture content of extra large shrimping, fishing boat is transported into load-carrying energy
Power is more used to carry target catches China pipe whip shrimp, improves the production efficiency and benefit of fishery fishing.
Present invention employs above-mentioned technical proposals to provide instant processing method on Chinese pipe whip shrimp ship, compensates for the prior art
Deficiency, reasonable design, easy operation.
Detailed description of the invention
Fig. 1 is the influence schematic diagram that instant processing method changes trimethylamine content in storage life shrimp body on ship；
Fig. 2 is the influence schematic diagram that instant processing method changes histamine content in storage life shrimp body on ship；
Fig. 3 is the influence schematic diagram that instant processing method changes storage life shrimp body muscle pH on ship；
Fig. 4 is that influence of the instant processing method to Volatile Base Nitrogen (TVBN) changes of contents in storage life shrimp body is shown on ship
It is intended to；
Fig. 5 is the influence schematic diagram that instant processing method changes storage life shrimp body total plate count on ship；
Fig. 6 is the influence schematic diagram that instant processing method changes polyphenol oxidase activity in storage life shrimp body on ship；
Fig. 7 is the influence schematic diagram that instant processing method changes storage life shrimp body K value on ship.
Specific embodiment
Technical solution of the present invention is described in further detail below in conjunction with specific embodiment and attached drawing:
Embodiment 1:
Instant processing method on Chinese pipe whip shrimp ship, including,
Cleaning treatment is provided, above-mentioned cleaning treatment uses strong acidic electrolyzed water, and strong acidic electrolyzed water pH is 2.3, effective chlorine
Concentration is 100mg/L, oxidation reduction potential value 10000mV；
Preservation Treatment is provided, above-mentioned Preservation Treatment mode is short time high temperature processing；
Preserved drying processing is provided, above-mentioned preserved drying processing mode is the hot air combined processing of heat pump-microwave-.This method
The Chinese pipe whip shrimp catches of fishing are aboard ship cleaned, the processing of fresh-keeping and preserved drying immediately, is destroyed more in shrimp body
Phenol oxidase, prevents shrimp body blacking, reduces the moisture content of shrimp body, reduces during saving biogenic amine such as histamine, front three in shrimp body
The generation and accumulation of amine, reach fresh-keeping effect, are conducive to the yield for improving subsequent deep processing, ensure that the organoleptic quality of shrimp,
Simultaneously avoid traditional technology as aboard ship make ice it is fresh-keeping need to consume a large amount of energy, post-production defrosting need time consumption and energy consumption
Drawback reduces production loss, improves the production efficiency and benefit of fishery fishing.
It include the sodium chloride of 0.3wt%, the dithiothreitol (DTT) of 0.1wt%, 0.05wt% in the raw material of strong acidic electrolyzed water
Sodium oxamate and 0.06wt% salicylic acid.Be added sodium chloride and Sodium oxamate can ion concentration in increase system, increase
The electric conductivity of strong electrolytic solution, so that cell reaction duration extension, is conducive to the yield and product of strong acidic electrolyzed water
Matter is promoted；Dithiothreitol (DTT) can penetrate into shrimp body during cleaning, and chelate the metal of tyrosinase activity point rapidly
Ion (copper core) achievees the purpose that inhibit enzymatic blacking；Sodium oxamate and salicylic acid are in electrolytic process, oxamic acid root and chlorine
The hypochlorous acid of generation soluble in water reacts, and reduces hypochlorous content in electrolysis water, and then alleviate hypochlorous Strong oxdiative
The Oxidative demage degree of property prawn body, salicylic acid are easy under hydrogen ion environment by the electrolytically generated bigcatkin willow with bactericidal effect
Aldehyde, reduces the production quantity of dangerous gas hydrogen in electrolytic process, and Sodium oxamate and salicylide collaboration can interrupt oxidation front three
The combination of amine reductase and iron ion reduces conversion rate of the trimethylamine oxide to trimethylamine, to reduce the generation of trimethylamine
Amount, and then slow down the caused fishy smell of trimethylamine accumulation and corruption during preservation, keep the freshness of shrimp body.
Strong acidic electrolyzed water is prepared by following steps: sodium chloride, dithiothreitol (DTT), Sodium oxamate and salicylic acid are dissolved in
Electrolyte is formed in deionized water, above-mentioned electrolyte is then electrolysed under 35 DEG C of environment, then anode collection liquid is cooled to 0 DEG C,
Filtering is to get strong acidic electrolyzed water.Fractions can increase the electric conductivity of electrolyte in raw material, part do not influence cell reaction into
Row, the appropriate electrolysis temperature that promoted can promote solubility increase and ion motion aggravation, to promote solution conductivity and electrolysis
Efficiency, cooling can remove the low substance of solubility such as Sodium oxamate after the completion of electrolysis, be conducive to save raw material and reduction is produced into
This.
Cleaning treatment step are as follows: ratio of the gained aquatic products with solid-liquid ratio for 1:3.5 (w/v) is caught into sea and is soaked in highly acid
Then 15min in electrolysis water drains body surface moisture, spare.Aquatic products is cleaned with strong acidic electrolyzed water, utilizes the low pH of electrolysis water
The synergistic effect of the free radicals such as value, high redox potential and hypochlorous acid, active oxygen is destroyed in shrimp body in antimicrobial surface structure
Amphiprotic substance such as oligopeptides, polysaccharide etc., increase permeability of cell membrane, energy and physiological metabolism process are obstructed and lead to death, reach
To the purpose of cleaning sterilization, it is ensured that the quality of raw material.
It needs to catch the sea after cleaning gained aquatic products progress separation screening before Preservation Treatment, filters out Chinese pipe whip shrimp, then
Carry out the processing of subsequent fresh-keeping and preserved drying.Gained aquatic products aboard ship is caught to sea immediately and carries out separation screening, it can rapid, high volume
Remove the sundries such as fish in shrimp, crab, and screening process is carried out to such as ridge abdomen brown shrimp, red shrimp and Chinese pipe whip shrimp, can be by fishing boat
Transport lifting capacity is more used to carry target catches China pipe whip shrimp, reduces production loss, improves fishery fishing
Production efficiency and benefit.
Short time high temperature processing operation condition are as follows: temperature is 130 DEG C, steam pressure 0.14MPa, time 15min.China
Pipe whip shrimp aquatic products aboard ship carry out short time high temperature processing immediately, can be prevented using the polyphenol oxidase in high temperature shrimp body
Shrimp body blacking, had both achieved the effect that fresh-keeping, in turn ensured the freshness of shrimp organoleptic quality and product, while avoiding traditional technology in ship
It is upper ice making it is fresh-keeping need to consume a large amount of energy, post-production defrosting need shrimp body caused by time consumption and energy consumption, cold storing and fresh-keeping be dehydrated
Etc. drawbacks.
The operation medium of short time high temperature processing is the antiseptic sea water containing 3-hydroxypropionate and pentaerythrite, above-mentioned 3-hydroxypropionate
It is respectively 0.15 ‰ and 0.5 ‰ with weight accounting of the pentaerythrite in antiseptic sea water.In antiseptic sea water add 3-hydroxypropionate and
After pentaerythrite, under high-temperature pressurizing environment, the two is admitted to inside shrimp body tissue, the amino residue knot with histidine decarboxylase
It closes, forms amino acid-multienzyme complex containing 3-hydroxypropionate and pentaerythrite after enzyme is in conjunction with histidine, so that enzymatic is living
Property be destroyed, histidine can not decarboxylation formed histamine, reduce histamine production quantity in shrimp body, in storage life histamine accumulation drop
It is low, the edible safety of shrimp body is increased, on the other hand the two enters inside shrimp body tissue, so that hydrophilic radical increases in tissue
It is more, muscle fibril molecule is enhanced to the constraint ability of water, and myocyte controls the increase of outlet capacity, so that myocyte when subsequent dry
It is lighter to be dehydrated hardening phenomenon, the damage of muscular tissue structure and the loss of effective component can be mitigated, reduces product crimp contraction, is conducive to
The quality of aquatic products is kept.
The hot air combined processing operation step of heat pump-microwave-are as follows: first carry out heat pump drying, temperature is 45 DEG C, and the time is
Then 30min carries out microwave drying, power density 5W/g, time 5min, then carries out heated-air drying, temperature is 70 DEG C, wind
Speed is 1m/s.When being dried, initial stage is dry using hot pump in low temp, and aquatic products are not easy to crust in surface in processing, makes interior
The transfer of portion's moisture is smooth, microwave and the hot wind processing in later period, then is conducive to further sterilize, improves drying efficiency and reduce energy
Consumption.
Heated-air drying medium is nitrogen, and nitrogen is filled with until oxygen volumetric concentration drops to 5% in environment.Polyphenol oxidase
Substrate exists in complete cell as breathing transmitting substance with the state for combining or dissociating, and maintains between phenol-quinone dynamic
State balance, when physiological change or tissue damaged occur for shrimp body, enzymatic browning easily occurs, and causes shrimp body exterior quality and commodity
The reduction of value, the oxygen content in dry environment is reduced by being filled with nitrogen, and nitrogen can be with the combination of oxygen molecule competition enzyme
Site effectively reduces the oxygen molecule number participated in enzymatic oxidation reaction, thus some important in Restrain browning and respiratory metabolism
The activity of enzyme, such as tyrosinase, to inhibit the generation of enzymatic reaction.
It containing volume fraction is respectively 1.3% alcohol vapour and 1.5% kojic acid steam in dried medium.Above-mentioned ethyl alcohol
Steam and kojic acid steam are atomized that ethyl alcohol is molten and kojic acid solution is made by atomizer respectively, and the atomizing pressure of atomizer is 80kN/m2,
Nozzle diameter 0.5mm, using 2 nozzles, the steam flow of generation is in 30mL/min.Alcohol vapour and kojic acid steam can reduce
Oxygen concentration in dry environment while slow down enzymatic oxidation reaction, realizes effective component protection and the holding of product color, most
Guarantee product appearance, color and nutritional quality to big degree.
The terminal of preserved drying processing is that the moisture content in Chinese pipe whip shrimp is reduced to 35%.Extra large shrimping contains after high-temperature process
There is a large amount of moisture, and moisture generates unpleasant peculiar smell, rotten sea is caught in the presence of causing shrimp body putrid and deteriorated vulnerable to bacteria attack
Shrimp nutritive value and economic benefit are lost, and the moisture content of extra large shrimping is reduced, and fishing boat transport lifting capacity is more used to hold
Target catches China pipe whip shrimp is carried, is also beneficial to improve the yield of subsequent deep processing.
Embodiment 2:
Instant processing method on Chinese pipe whip shrimp ship, specifically includes the following steps:
1) it takes sodium chloride, dithiothreitol (DTT), Sodium oxamate and salicylic acid to be dissolved in deionized water and forms electrolyte, then exist
Under 40 DEG C of environment, using graphite network as anode, iron net is cathode, and decomposition voltage 14V is electrolysed above-mentioned electrolyte, then anode is received
Liquid collecting is cooled to 5 DEG C, and filtering is 2.7 to get strong acidic electrolyzed water, gained strong acidic electrolyzed water pH, and effective chlorine density is
120mg/L, oxidation reduction potential value 1200mV, the two sulphur Soviet Union of sodium chloride, 0.2wt% in above-mentioned raw materials including 0.25wt%
The salicylic acid of sugar alcohol, the Sodium oxamate of 0.08wt% and 0.05wt%；
2) ratio of the gained aquatic products with solid-liquid ratio for 1:5 (w/v) is caught into sea and is soaked in 15min in strong acidic electrolyzed water,
Then body surface moisture is drained, it is spare；
3) gained aquatic products is caught to the sea after cleaning and carries out separation screening, remove the sundries such as fish in shrimp, crab, and to such as ridge abdomen
Brown shrimp, red shrimp and Chinese pipe whip shrimp carry out screening process, filter out Chinese pipe whip shrimp, then carry out subsequent processing；
4) the Chinese pipe whip shrimp filtered out is placed in temperature is 140 DEG C, steam pressure is in the antiseptic sea water of 0.2MPa
5min is managed, takes out, drains, containing weight accounting is respectively 0.25 ‰ 3-hydroxypropionate and 0.6 ‰ season in above-mentioned antiseptic sea water
Penta tetrol；
5) shrimp body is first subjected to heat pump drying, temperature is 55 DEG C, time 20min, then carries out microwave drying, power is close
Degree is 10.0W/g, time 5min, then carries out heated-air drying, and temperature is 60 DEG C, and the terminal of wind speed 4m/s, drying process are
Moisture content in Chinese pipe whip shrimp is reduced to 25%, and above-mentioned heated-air drying medium is nitrogen, and is wherein respectively containing volume fraction
2.5% alcohol vapour and 4.5% kojic acid steam, nitrogen be filled with until environment in oxygen volumetric concentration drop to 15%, on
It states alcohol vapour and kojic acid steam and is atomized that ethyl alcohol is molten and kojic acid solution is made respectively by atomizer, the atomizing pressure of atomizer is
100kN/m2, nozzle diameter 0.5mm, using 4 nozzles, the steam flow of generation is in 60mL/min.
Embodiment 3:
Instant processing method on Chinese pipe whip shrimp ship, specifically includes the following steps:
1) it takes sodium chloride, dithiothreitol (DTT), Sodium oxamate and salicylic acid to be dissolved in deionized water and forms electrolyte, then exist
Under 38 DEG C of environment, using graphite network as anode, iron net is cathode, and decomposition voltage 32V is electrolysed above-mentioned electrolyte, then anode is received
Liquid collecting is cooled to 5 DEG C, and filtering is 2.5 to get strong acidic electrolyzed water, gained strong acidic electrolyzed water pH, and effective chlorine density is
110mg/L, oxidation reduction potential value 1100mV, the two sulphur Soviet Union of sodium chloride, 0.15wt% in above-mentioned raw materials including 0.3wt%
The salicylic acid of sugar alcohol, the Sodium oxamate of 0.07wt% and 0.055wt%；
2) ratio of the gained aquatic products with solid-liquid ratio for 1:4 (w/v) is caught into sea and is soaked in 15min in strong acidic electrolyzed water,
Then body surface moisture is drained, it is spare；
3) gained aquatic products is caught to the sea after cleaning and carries out separation screening, remove the sundries such as fish in shrimp, crab, and to such as ridge abdomen
Brown shrimp, red shrimp and Chinese pipe whip shrimp carry out screening process, filter out Chinese pipe whip shrimp, then carry out subsequent processing；
4) the Chinese pipe whip shrimp filtered out is placed in temperature is 135 DEG C, steam pressure is in the antiseptic sea water of 0.18MPa
10min is managed, takes out, drains, containing weight accounting is respectively 0.3 ‰ 3-hydroxypropionate and 0.85 ‰ season in above-mentioned antiseptic sea water
Penta tetrol；
5) shrimp body is first subjected to heat pump drying, temperature is 50 DEG C, time 25min, then carries out microwave drying, power is close
Degree is 3.5W/g, time 10min, then carries out heated-air drying, and temperature is 65 DEG C, and the terminal of wind speed 2m/s, drying process are
Moisture content in Chinese pipe whip shrimp is reduced to 30%, and above-mentioned heated-air drying medium is nitrogen, and is wherein respectively containing volume fraction
2.5% alcohol vapour and 3.5% kojic acid steam, nitrogen be filled with until environment in oxygen volumetric concentration drop to 10%, on
It states alcohol vapour and kojic acid steam and is atomized that ethyl alcohol is molten and kojic acid solution is made respectively by atomizer, the atomizing pressure of atomizer is
90kN/m2, nozzle diameter 0.5mm, using 4 nozzles, the steam flow of generation is in 45mL/min.
Embodiment 4:
The present embodiment difference from Example 3 is:
Prepared by step 1) electrolysis water is not added with Sodium oxamate and salicylic acid in raw material；
It is consistent in other steps and embodiment 3, obtain Chinese pipe whip shrimp instant processing product.
Embodiment 5:
The present embodiment difference from Example 3 is:
3-hydroxypropionate and pentaerythrite are not added in step 4) short time high temperature processing antiseptic sea water used；
It is consistent in other steps and embodiment 3, obtain Chinese pipe whip shrimp instant processing product.
Embodiment 6:
The present embodiment difference from Example 3 is:
The processing of step 4) short time high temperature is not carried out, that is, is directly dried after screening；
It is consistent in other steps and embodiment 3, obtain Chinese pipe whip shrimp instant processing product.
Embodiment 7:
The present embodiment difference from Example 3 is:
Step 2) uses antiseptic sea water cleaning treatment, and strong acidic electrolyzed water is not used；
It is consistent in other steps and embodiment 3, obtain Chinese pipe whip shrimp instant processing product.
Embodiment 8:
The present embodiment difference from Example 3 is:
Step 5) uses heated-air drying, drying mode not hot air combined using heat pump-microwave-；
It is consistent in other steps and embodiment 3, obtain Chinese pipe whip shrimp instant processing product.
Embodiment 9:
The present embodiment difference from Example 3 is:
The shrimp body that high-temperature process is crossed is not placed in after step 4) using the drying process of step 5) by 5 DEG C of antiseptic sea water
10min is pre-chilled in middle immersion, picks up and drains laggard luggage case and mix ice, that is, uses ice preservation mode；
It is consistent in other steps and embodiment 3, obtain Chinese pipe whip shrimp instant processing product.
Test example 1:
The content of biogenic amine influences in instant processing method prawn body on Chinese pipe whip shrimp ship
Test specimen: the made Chinese pipe whip shrimp instant processing product of embodiment 3,4,5,6,9.
Measure object: during preservation in shrimp body contained histamine, trimethylamine (TMA) content variation, test storage life be 7
It.Histamine determination uses diazonium salt colorimetric method, and trimethylamine measurement uses bitter taste acid colorimetric method.
Testing standard: histamine content is considered as safe to eat no more than 52mg%；Trimethylamine content is that 4~6mg% is new
It is fresh, 6~10mg% be it is stale, 20~30mg% be corruption.
Test result: such as attached drawing 1 and Fig. 2, wherein Fig. 1 is that instant processing method contains trimethylamine in storage life shrimp body on ship
The influence schematic diagram of variation is measured, Fig. 2 is that instant processing method illustrates the influence that histamine content in storage life shrimp body changes on ship
Figure.
As shown in Figure 1, the trimethylamine content during preservation of embodiment 3 and 5 is grown steadily and slowly, is being up to 7 days guarantors
After depositing the phase, shrimp body still can reach fresh state, the Sodium oxamate and bigcatkin willow for comparing embodiment 4, in electrolysis water raw material
Sour prawn body preservation plays apparent gain effect；The trimethylamine of embodiment 4 and 6 increases comparatively fast, and slightly fluctuates, but also still
It is so able to maintain the state than comparatively fresh, in contrast, the trimethylamine content after the 6th day of embodiment 6 increases comparatively fast, reaches not new
Fresh standard illustrates that short time high temperature processing produces beneficial effect to activities such as physiological metabolisms during preservation in shrimp body；Implement
Example 9 uses ice preservation, early period significant effect, trimethylamine increasess slowly, but on day 4 after increase rapidly, have reached within the 7th day
Serious stale degree, illustrates that the shelf life of ice preservation is shorter, is not suitable for the sea fishing operation of longer time.
As shown in Figure 2, histamine increases most slow in embodiment 5, and embodiment 3 and 4 is taken second place, and illustrates to add in antiseptic sea water
3-hydroxypropionate and pentaerythrite have significant beneficial effect on inhibiting histamine generation；Increase the early period of embodiment 6 and 9 all more slow
Slowly, then increase after 5 days more rapidly, but be all less than edible safety index during test, it is clear that at short time high temperature
Reason and drying process are conducive to keep product quality, freshness and edible safety.
Test example 2:
Influence of the instant processing method to extra large shrimping quality on Chinese pipe whip shrimp ship
Test specimen: the made Chinese pipe whip shrimp instant processing product of embodiment 3,6,7,8,9.
Measure object: shrimp body muscle pH changes during preservation, Volatile Base Nitrogen (TVBN) changes of contents, and total plate count becomes
Change, polyphenol oxidase activity variation, the variation of K value.Test storage life 7 days.
Test result: as shown in attached drawing 3~7, wherein Fig. 3 is that instant processing method becomes storage life shrimp body muscle pH on ship
The influence schematic diagram of change, Fig. 4 are instant processing method on ship to Volatile Base Nitrogen (TVBN) changes of contents in storage life shrimp body
Influence schematic diagram, Fig. 5 is that the influence schematic diagram that changes to storage life shrimp body total plate count of instant processing method, Fig. 6 are on ship
The influence schematic diagram that instant processing method changes polyphenol oxidase activity in storage life shrimp body on ship, Fig. 7 are to add immediately on ship
The influence schematic diagram that work method changes storage life shrimp body K value.
From the figure 3, it may be seen that the pH when starting test of embodiment 3,6,7,9 is lower, it may be possible to because strong acidic electrolyzed water is handled
After have residual, and the growth of embodiment 3 is most slow, illustrates that the most light process of degree of spoilage is most slow, and other groups have different journeys
The growth of degree, growth is faster, illustrates that meat corruption is faster, shelf life is shorter；In contrast, the processing method of embodiment 3 can have
Effect extends the freshness date of shrimp body, is more suitable for sea and catches fishery harvesting operation on ship.
As shown in Figure 4,3 Volatile Base Nitrogen of embodiment (TVBN) content increases most slow, and the growth of embodiment 9 is most fast, and
It has been more than that edible upper limit 30mg/100g becomes not eating, and Volatile Base Nitrogen can determine that shrimp in storage at the 7th day
In degree of spoilage, TVB-N content is high, will lead to shrimp product and gives off an unpleasant smell, and reduces product commodity valence
Value, it is seen then that the processing method of embodiment 3 can effectively extend the freshness date of shrimp body, be more suitable for sea and catch fishery harvesting operation on ship.
As shown in Figure 5, due to the electrolysis water of embodiment 3, the integrated treatment of short time high temperature processing and combined drying technology, make
It obtains microorganism in shrimp body to be destroyed more thoroughly, therefore total plate count growth is more slow during entire preservation；And embodiment 6,
Although 7,8 and 9 using individual treatment method, microbial growth and metabolism is destroyed, not enough thoroughly, micro- life early period
Object growth is suppressed, but is proliferated rapidly after middle and later periods microorganism adaptation environment, thus total plate count growth becomes faster, and illustrates to be electrolysed
Water, short time high temperature processing and the integrated treatment of combined drying technology can delay shrimp body putrid and deteriorated, Shelf-life.
It will be appreciated from fig. 6 that since process middle strong acidity electrolysis water, high-temperature process, drying process can destroy polyphenol oxygen
Change the activity of enzyme, therefore it is all lower to save enzymatic activity early period, but later period Enzyme activities difference is more and more significant, 3 enzyme of embodiment
Active slowly to increase, the growth of other group later periods is all very fast, and the growth of embodiment 9 is most swift and violent, illustrates iced storage environment compared with dry environment
Poor to the inhibitory effect of enzymatic activity, embodiment 6 faster compared with embodiment 7 and 8, illustrates that short time high temperature handles the inhibition to enzymatic activity
It acts on more preferable compared with the effect of electrolysis water and combined drying.
As shown in Figure 7, with the extension of holding time, the K value of shrimp body is in the trend constantly risen, is illustrated with preservation
The freshness of the extension of time, Chinese pipe whip shrimp gradually decreases.Wherein embodiment 9 increases most fast, and at the 6th day, K value was connect
The nearly inedible upper limit 40%, the 7th day completely exceeded；Embodiment 6,7 and 8 is taken second place, in the 7th talent close to inedible upper
Limit 40%；It is finally embodiment 3, at the 7th day still in the higher range of freshness, illustrates that the method in embodiment 3 can be effective
Delay the degradation of ATP etc., maintains the higher quality of Chinese pipe whip shrimp and freshness.
The prior art of routine techniques dawn known to those skilled in the art in above-described embodiment, therefore herein no longer in detail
It repeats.
The above embodiments are only used to illustrate the present invention, and not limitation of the present invention, the ordinary skill people of this field
Member can also make a variety of changes and modification without departing from the spirit and scope of the present invention.Therefore, all equivalent
Technical solution also belong to scope of the invention, scope of patent protection of the invention should be defined by the claims.
Claims (10)
1. instant processing method on Chinese pipe whip shrimp ship, it is characterised in that: including,
Cleaning treatment is provided, the cleaning treatment uses strong acidic electrolyzed water, and the strong acidic electrolyzed water pH is 2~3, effective chlorine
Concentration is 80~130mg/L, and oxidation reduction potential value is 1000~1200mV；
Preservation Treatment is provided, the Preservation Treatment mode is short time high temperature processing；
Preserved drying processing is provided, the preserved drying processing mode is the hot air combined processing of heat pump-microwave-.
2. instant processing method on China's pipe whip shrimp ship according to claim 1, it is characterised in that: the highly acid electrolysis
It include the grass of the sodium chloride of 0.1~0.5wt%, the dithiothreitol (DTT) of 0.1~0.2wt%, 0.05~0.1wt% in the raw material of water
The salicylic acid of propylhomoserin sodium and 0.03~0.08wt%.
3. instant processing method on China's pipe whip shrimp ship according to claim 2, it is characterised in that: the highly acid electrolysis
Water is prepared by following steps: sodium chloride, dithiothreitol (DTT), Sodium oxamate and salicylic acid being dissolved in deionized water and form electrolysis
Then liquid is electrolysed the electrolyte under 35~40 DEG C of environment, then anode collection liquid is cooled to 0~5 DEG C, filter to get strong
Acidic electrolytic water.
4. instant processing method on China's pipe whip shrimp ship according to claim 1, it is characterised in that: the cleaning treatment step
Suddenly are as follows: by sea catch ratio of the gained aquatic products with solid-liquid ratio for 1:3~5 (w/v) be soaked in 15 in strong acidic electrolyzed water~
Then 20min drains body surface moisture, spare.
5. instant processing method on China's pipe whip shrimp ship according to claim 1, it is characterised in that: at the short time high temperature
Manage operating condition are as follows: temperature is 130~140 DEG C, and steam pressure is 0.14~0.2MPa, and the time is 5~15min.
6. instant processing method on Chinese pipe whip shrimp ship according to claim 1 or 5, it is characterised in that: described high in short-term
The operation medium of temperature processing is the antiseptic sea water containing 3-hydroxypropionate and pentaerythrite, and the 3-hydroxypropionate and pentaerythrite are in nothing
Weight accounting in bacterium seawater is respectively 0.1~0.4 ‰ and 0.5~1.0 ‰.
7. instant processing method on China's pipe whip shrimp ship according to claim 1, it is characterised in that: the heat pump-microwave-
Hot air combined processing operation step are as follows: first carry out heat pump drying, temperature is 40~55 DEG C, and the time is 20~30min, is then carried out
Microwave drying, power density are 0.5~10.0W/g, and the time is 5~10min, then carries out heated-air drying, and temperature is 50~80 DEG C,
Wind speed is 1~4m/s.
8. instant processing method on China's pipe whip shrimp ship according to claim 7, it is characterised in that: the heated-air drying is situated between
Matter is nitrogen, and the nitrogen is filled with until oxygen volumetric concentration drops to 5~15% in environment.
9. instant processing method on China's pipe whip shrimp ship according to claim 8, it is characterised in that: in the dried medium
It is respectively 1~3% alcohol vapour and 1~5% kojic acid steam containing volume fraction.
10. instant processing method on China's pipe whip shrimp ship according to claim 1, it is characterised in that: the preserved drying
The terminal of processing is that the moisture content in Chinese pipe whip shrimp is reduced to 20~35%.
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