CN113632824A - Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes - Google Patents
Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes Download PDFInfo
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- CN113632824A CN113632824A CN202110802121.8A CN202110802121A CN113632824A CN 113632824 A CN113632824 A CN 113632824A CN 202110802121 A CN202110802121 A CN 202110802121A CN 113632824 A CN113632824 A CN 113632824A
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- shrimps
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- blacktails
- blackheads
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- 235000013373 food additive Nutrition 0.000 title claims abstract description 26
- 239000002778 food additive Substances 0.000 title claims abstract description 26
- 150000001875 compounds Chemical class 0.000 title claims abstract description 24
- 206010000496 acne Diseases 0.000 title claims abstract description 21
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 20
- 238000003860 storage Methods 0.000 title claims abstract description 19
- 241000143060 Americamysis bahia Species 0.000 title claims abstract 7
- 238000000034 method Methods 0.000 title abstract description 10
- 230000008569 process Effects 0.000 title abstract description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 11
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 11
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 10
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 10
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229940001584 sodium metabisulfite Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 abstract description 60
- 239000004267 EU approved acidity regulator Substances 0.000 abstract 1
- 235000019261 food antioxidant Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000011814 protection agent Substances 0.000 abstract 1
- 238000007710 freezing Methods 0.000 description 7
- 230000008014 freezing Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000178 monomer Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000250967 Branchia Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000005348 Neuraminidase Human genes 0.000 description 1
- 108010006232 Neuraminidase Proteins 0.000 description 1
- 208000008558 Osteophyte Diseases 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage, which is prepared from the following raw materials in parts by weight: 20-40 parts of sodium metabisulfite, 1-20 parts of VC, 10-40 parts of sodium hexametaphosphate, 10-20 parts of salt, 10-20 parts of D-sodium erythorbate and 10-25 parts of trehalose. The shrimp preservative is prepared by mixing a plurality of food antioxidants, color protection agents, acidity regulators, trehalose and other raw materials according to a certain proportion, plays a role in inhibiting the blackening of shrimps in the process of transporting and storing the shrimps, reduces the black head and tail rate of the shrimps and improves the product quality.
Description
Technical Field
The invention belongs to the technical field of compound food additives, and particularly relates to a compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage.
Background
The shrimps are distributed in the Chinese sea area, rivers and lakes. The shrimp is rich in nutrition, soft in meat quality, easy to digest and excellent in food for people who are weak and need to be nursed after illness. The shrimp contains abundant magnesium, which has important regulating effect on heart activity, can well protect cardiovascular system, reduce cholesterol content in blood, prevent arteriosclerosis, and simultaneously can expand coronary artery, and is beneficial to preventing hypertension and myocardial infarction. The shrimp has strong lactation promoting effect, is rich in phosphorus and calcium, and has tonifying effect for children and pregnant women. The shrimp contains abundant protein, has high nutritive value, has meat quality as soft as fish, is easy to digest, has no fishy smell and bone spurs, simultaneously contains abundant mineral substances (such as calcium, phosphorus, iron and the like), is also rich in iodine, and is extremely beneficial to the health of human beings. According to scientific analysis, the protein of the edible part of the shrimps accounts for about 16 to 20 percent.
The heads of the shrimps comprise shrimp branchia, a digestive system and gonads, so that the heads of the shrimps are blackened mostly because tyrosine in the shrimps is subjected to enzymatic reaction under the action of tyrosinase, and black substances such as eumelanin are finally generated to blacken the heads of the shrimps, particularly large-head shrimps, which is common. The longer the shrimp die, the more pronounced the darkening is generally, and even in a refrigerated environment, the slower this process occurs.
How to prevent the shrimps from blacking heads and tails in the transportation and storage process becomes a technical problem. According to the problems of the shrimps in transportation and storage, Zhengzhou large food researchers develop a compound food additive for inhibiting blackheads and blacktails of the shrimps in transportation and storage through hundreds of experiments, so that the shrimps are transported and stored for a long time while the freshness and the attractiveness of the shrimps are ensured.
The compound food additive plays a key role in solving the problem of aquatic product processing production, for example, the compound additive plays an important role in improving the taste and stabilizing the quality in the freezing process in the industrial production of the shrimp meat and fish fillet. The undigested algae or feed in the digestive tract of the shrimps can also make the heads of the shrimps show black brown or dark green and other colors, for example, the live shrimps look normal and fresh, the quality of the shrimps after being placed for a long time is obviously reduced compared with fresh products, the change of the heads and the tails of the shrimps in long-term storage is obvious, and the original freshness and attractive appearance of the shrimps are basically lost. The compound food additive must be added in the long-term transportation and storage of the shrimps to keep the shrimps after freezing, freezing and refrigeration to have the state and appearance similar to those of fresh shrimps.
Disclosure of Invention
The invention aims to provide a compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage, which is prepared by compounding monomers selected from a list of food additives which can be used in various foods according to production requirements in the national food additive use standard GB2760 and a list of frozen aquatic products, and can effectively inhibit the problems of blackheads and blacktails of shrimps in transportation and storage.
The invention adopts the following technical scheme for achieving the purpose, and the compound food additive for inhibiting the blackheads and blacktails of shrimps in transportation and storage is characterized by being prepared from the following raw materials in parts by weight: 20-40 parts of sodium metabisulfite, 1-20 parts of VC, 10-40 parts of sodium hexametaphosphate, 10-20 parts of salt, 10-20 parts of D-sodium erythorbate and 10-30 parts of trehalose.
Further limited, the compound food additive for inhibiting the blackheads and blacktails of the shrimps in transportation and storage is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of sodium metabisulfite, 10-15 parts of VC, 10-20 parts of sodium hexametaphosphate, 10-15 parts of salt, 10-20 parts of D-sodium erythorbate and 10-20 parts of trehalose.
The invention is prepared by screening, weighing and fully mixing the raw materials. Wherein sodium pyrosulfite, VC and D-sodium erythorbate can inhibit the activity of oxidase such as neuraminidase. The sodium pyrosulfite is easy to be decomposed into sulfur dioxide, the sulfur dioxide generates sulfurous acid when meeting water, and the sulfurous acid has reducibility, can effectively control the activity of oxidase and block oxidation reaction, thereby playing the role of preventing shrimps from blackening; VC and D sodium erythorbate have antioxidant effect and can inhibit browning oxidation process; meanwhile, substances such as VC, sodium hexametaphosphate and the like are acidic and can also inhibit the activity of enzyme. In addition, the compounded trehalose can play a role in freezing resistance and freshness preservation, and plays a certain role in protecting the shrimp meat from long-time freezing storage.
All component monomers adopted by the compound food additive for inhibiting the blackheads and blacktails of the shrimps are selected from a permitted use variety list of the national standard GB 2760-2014; these monomers fully meet the national requirements for food additives. The compound food additive for inhibiting the blackheads and blacktails of the shrimps can prevent the blackheads and blacktails of the shrimps in transportation and storage, keep the freshness of the shrimps and stabilize the product quality.
The compound food additive for inhibiting the blackheads and blacktails of the shrimps also solves the quality problem of the shrimps in long-term frozen storage, can prolong the quality guarantee period of the frozen shrimps stored in an enterprise, has good shrimp quality, and brings certain economic benefits to the enterprise.
Detailed Description
The following specific examples are adopted in the compound food additive for inhibiting the blackheads and blacktails of the shrimps, and the following examples are only used for illustrating and explaining the invention and do not limit the protection scope of the invention.
The raw materials are respectively weighed according to the following compositions and proportions:
1. 20Kg of sodium metabisulfite, 15Kg of VC, 20Kg of sodium hexametaphosphate, 15Kg of salt, 10Kg of D-sodium erythorbate and 20Kg of trehalose.
2. 25Kg of sodium metabisulfite, 15Kg of VC, 10Kg of sodium hexametaphosphate, 10Kg of salt, 20Kg of D-sodium erythorbate and 20Kg of trehalose.
3. 30Kg of sodium metabisulfite, 10Kg of VC, 20Kg of sodium hexametaphosphate, 10Kg of salt, 20Kg of D-sodium erythorbate and 10Kg of trehalose.
Example 1
The compound food additive for inhibiting the blackheads and blacktails of the shrimps in the formula 1 is adopted for application.
Solution preparation: the sodium metabisulfite, VC, sodium hexametaphosphate, salt, D sodium erythorbate and trehalose which are weighed according to the proportion are uniformly mixed and dissolved in water with the temperature of 2-8 ℃.
Soaking and preserving: soaking the shrimps in the solution for 10-60min, taking out and draining.
Quick-freezing: and (5) quickly freezing the soaked shelled shrimps.
Example 2
The compound food additive for inhibiting the blackheads and blacktails of the shrimps in the formula 2 is applied in the embodiment, and the specific method is the same as that in the embodiment 1.
Example 3
The compound food additive for inhibiting the blackheads and blacktails of the shrimps in the formula 3 is applied in the embodiment, and the specific method is the same as that in the embodiment 1.
Comparative example
The specific method of the shrimp which is not treated by the compound food additive solution is the same as that of the shrimp in the example 1.
Conclusion of the experiment
Prawn freshness sensory scoring standard
Scoring the freshness of prawn by adding 50 Ginseng radix (normal ginseng) without obvious sensory defects
The specific scoring criteria are as follows:
| item | Score of | Score for reaching standard | Experimental example 1 | Experimental example 2 | Experimental example 3 | Comparative example |
| Appearance of the product | 50 | 30 | 42 | 40 | 46 | 25 |
| Smell(s) | 30 | 18 | 25 | 25 | 27 | 16 |
| Muscular tissue | 20 | 12 | 18 | 16 | 18 | 14 |
| Total score | 100 | 60 | 85 | 81 | 91 | 55 |
The experiments show that the shrimps treated by the compound food additive for inhibiting the blackheads and the blacktails of the shrimps have obvious improvement on the aspects of appearance, smell and the like compared with the shrimps treated by the compound food additive for inhibiting the blackheads and the blacktails of the shrimps, the storage time of the shrimps can be prolonged, the quality is stabilized, the production time limit of an enterprise is greatly improved, and the product quality is improved.
While there have been shown and described what are at present considered the fundamental principles of the invention, its essential features and advantages, the invention further resides in various changes and modifications which fall within the scope of the invention as claimed.
Claims (2)
1. The compound food additive for inhibiting the blackheads and blacktails of shrimps in transportation and storage is characterized by being prepared from the following raw materials in parts by weight: 20-40 parts of sodium metabisulfite, 1-20 parts of VC, 10-40 parts of sodium hexametaphosphate, 10-20 parts of salt, 10-20 parts of D-sodium erythorbate and 10-30 parts of trehalose.
2. The compound food additive for inhibiting the blackheads and blacktails of shrimps in transportation and storage according to claim 1 is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of sodium metabisulfite, 10-15 parts of VC, 10-20 parts of sodium hexametaphosphate, 10-15 parts of salt, 10-20 parts of D-sodium erythorbate and 10-20 parts of trehalose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110802121.8A CN113632824A (en) | 2021-07-15 | 2021-07-15 | Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110802121.8A CN113632824A (en) | 2021-07-15 | 2021-07-15 | Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113632824A true CN113632824A (en) | 2021-11-12 |
Family
ID=78417503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110802121.8A Pending CN113632824A (en) | 2021-07-15 | 2021-07-15 | Compound food additive for inhibiting blackheads and blacktails of shrimps in transportation and storage processes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113632824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114931162A (en) * | 2022-05-24 | 2022-08-23 | 泉州师范学院 | P 2 Mo 17 Mn/Vc composite shrimp preservative |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759762A (en) * | 2004-08-13 | 2006-04-19 | 艾德万东京株式会社 | Prawn preservative and method of preserving prawn |
| CN101011180A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Soak for improving prawn quality with antifreezing function |
| CN107136443A (en) * | 2017-03-21 | 2017-09-08 | 舟山昌国食品有限公司 | A kind of ridge abdomen brown shrimp foods packed in carton containers and production technology |
| CN107624859A (en) * | 2017-10-30 | 2018-01-26 | 武汉轻工大学 | A kind of cray composite preservative and cray fresh-keeping treating method |
-
2021
- 2021-07-15 CN CN202110802121.8A patent/CN113632824A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759762A (en) * | 2004-08-13 | 2006-04-19 | 艾德万东京株式会社 | Prawn preservative and method of preserving prawn |
| CN101011180A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Soak for improving prawn quality with antifreezing function |
| CN107136443A (en) * | 2017-03-21 | 2017-09-08 | 舟山昌国食品有限公司 | A kind of ridge abdomen brown shrimp foods packed in carton containers and production technology |
| CN107624859A (en) * | 2017-10-30 | 2018-01-26 | 武汉轻工大学 | A kind of cray composite preservative and cray fresh-keeping treating method |
Non-Patent Citations (1)
| Title |
|---|
| 吴帆: "国外虾类的保鲜方法", 《中国水产》, no. 1, pages 32 - 33 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114931162A (en) * | 2022-05-24 | 2022-08-23 | 泉州师范学院 | P 2 Mo 17 Mn/Vc composite shrimp preservative |
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