CN103689752A - Fresh shrimp preservative, and preparation method and usage method thereof - Google Patents
Fresh shrimp preservative, and preparation method and usage method thereof Download PDFInfo
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- CN103689752A CN103689752A CN201310682327.7A CN201310682327A CN103689752A CN 103689752 A CN103689752 A CN 103689752A CN 201310682327 A CN201310682327 A CN 201310682327A CN 103689752 A CN103689752 A CN 103689752A
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- fresh shrimp
- antistaling agent
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the field of processing aquatic products, and particularly relates to a fresh shrimp preservative, and a preparation method and a usage method thereof. The fresh shrimp preservative comprises the following compositions in percentage by weight: 1.5-2.1% of chitosan, 5-6% of phytic acid, 0.8-1.2% of citric acid, 15-18% of minced raw garlic, 8-10% of edible vinegar, and the balance being yellow rice wine. Proved by repeated experiments, the fresh shrimp preservative is relatively good in anti-microbial preservation effect as compositions are organically combined, the melanism occurrence of shrimps in the refrigeration process can be effectively inhibited, the increase of total bacteria number and volatile basic nitrogen can be effectively postponed, and the preservation period can be prolonged.
Description
Technical field
The invention belongs to field of processing of aquatic products, particularly a kind of fresh shrimp antistaling agent, its preparation method and using method thereof.
Background technology
Nutritious, appetizing river prawn or extra large shrimp, because it contains the every hectogram of high protein more than 21%, fish for after disembarkation, if when holding time or temperature of living in surpass its storage limit, there is bad change in the color of fresh shrimp, shape, causes enterprise or individual to suffer economic loss.For extending storage period, need to carry out Preservation Treatment to fresh shrimp.China generally adopts sulfur dioxide to produce the black change that thing (sulphite) suppresses or delay shrimp, but the application of sulphite in food exists serious safety issue, so its use is restricted.The Chinese invention patent that the patent No. is 200810026304.X provides a kind of water soluble chitosan and shrimp antistaling agent prepared by ginger extract, be that to take water soluble chitosan and Ginger P.E be primary raw material, the composite composite preservative forming with antioxidant, phytic acid, natrium citricum and dextrin soaks the shrimp of peeling off.The method need to be peeled off shrimp, and process is loaded down with trivial details, and fresh keeping property is not good.
Summary of the invention
The invention provides a kind of component safe and reliable, effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delay the increase of total number of bacteria and VBN, the fresh shrimp antistaling agent prolonging storage period.
The present invention also provides the preparation method of this fresh shrimp antistaling agent.
The present invention also provides the using method of this fresh shrimp antistaling agent.
The technical solution adopted for the present invention to solve the technical problems is:
A fresh shrimp antistaling agent, contains the following component in quality percentage composition: shitosan 1.5～2.1%, phytic acid 5～6%, citric acid 0.8～1.2%, raw garlic end 15～18%, vinegar 8～10%, surplus is yellow rice wine in this antistaling agent.Through inventor's many experiments, verify, fresh shrimp antistaling agent component of the present invention is through organic assembling, and anti-bacterial refreshing effect is better, can effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delay the increase of total number of bacteria and VBN, prolong storage period.
As preferably, in this antistaling agent, also comprise vitamin C 1%.Increased vitamin C, can make the color and luster of fresh shrimp vivid, when edible, mouthfeel is better.
A preparation method for described fresh shrimp antistaling agent, is specially: first by each solid content component premixed, then add vinegar and yellow rice wine to be in harmonious proportion.
A using method for fresh shrimp antistaling agent, is specially: the fresh shrimp of raw material is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
As preferably, the soak time of fresh shrimp is 10-15 minute.
The invention has the beneficial effects as follows:
1, fresh shrimp antistaling agent of the present invention can effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delays the increase of total number of bacteria and VBN, prolongs storage period.
2, adopt controlled atmospheric packing mode to pack, can extend accordingly fresh shrimp freshness date.
3, adopt fresh shrimp antistaling agent of the present invention, fresh shrimp thaw after complete form, color and luster is vivid, mouthfeel is good.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and the equipment adopting and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
A fresh shrimp antistaling agent, contains the following component in quality percentage composition: shitosan 1.5%, phytic acid 5%, citric acid 0.8%, raw garlic end 15%, vinegar 8%, surplus is yellow rice wine in this antistaling agent.The preparation method of described fresh shrimp antistaling agent, is specially: first by each solid content component premixed, then add vinegar and yellow rice wine to be in harmonious proportion.
The using method of described fresh shrimp antistaling agent, is specially: the fresh shrimp of raw material is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, the soak time of fresh shrimp is 10 minutes, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
Embodiment 2:
A fresh shrimp antistaling agent, contains the following component in quality percentage composition in this antistaling agent: shitosan 2.1%, phytic acid 6%, citric acid 1.2%, raw garlic end 18%, vinegar 10%, vitamin C 1%, surplus is yellow rice wine.The preparation method of described fresh shrimp antistaling agent, is specially: first by each solid content component premixed, then add vinegar and yellow rice wine to be in harmonious proportion.
The using method of described fresh shrimp antistaling agent, is specially: the fresh shrimp of raw material is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, the soak time of fresh shrimp is 10-15 minute, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
Embodiment 3:
A fresh shrimp antistaling agent, contains the following component in quality percentage composition: shitosan 1.8%, phytic acid 5%, citric acid 1%, raw garlic end 15%, vinegar 8%, surplus is yellow rice wine in this antistaling agent.The preparation method of described fresh shrimp antistaling agent, is specially: first by each solid content component premixed, then add vinegar and yellow rice wine to be in harmonious proportion.
The using method of described fresh shrimp antistaling agent, is specially: the fresh shrimp of raw material is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, the soak time of fresh shrimp is 15 minutes, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
The detection index of table 1 shrimp
| Embodiment | VBN (TVB-N) | K value | Total number of bacteria (cfu/g) | Shelf-life (d) |
| 1 | 21mg/100g | 19% | 10 5 | 90 |
| 2 | 18mg/100g | 18% | 10 5 | 90 |
| 3 | 19mg/100g | 18% | 10 5 | 90 |
As can be seen from Table 1, use antistaling agent of the present invention to preserve fresh shrimp, effectively slowed down the rate of deterioration of shrimp, by sense organ, contrast the shrimp of finding in the shelf-life and can't occur blackhead phenomenon, in addition, antistaling agent component safety of the present invention, can keep delicate flavour and the mouthfeel of fresh shrimp.
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (5)
1. a fresh shrimp antistaling agent, is characterized in that containing in this antistaling agent as follows the component in quality percentage composition: shitosan 1.5～2.1%, phytic acid 5～6%, citric acid 0.8～1.2%, raw garlic end 15～18%, vinegar 8～10%, surplus is yellow rice wine.
2. fresh shrimp antistaling agent according to claim 1, is characterized in that: in this antistaling agent, also comprise vitamin C 1%.
3. a preparation method for the fresh shrimp antistaling agent as described in claim 1, is characterized in that: first by each solid content component premixed, then add vinegar and yellow rice wine to be in harmonious proportion.
4. a using method for the fresh shrimp antistaling agent as described in claim 1, is characterized in that: the fresh shrimp of raw material is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
5. using method according to claim 4, is characterized in that: the soak time of fresh shrimp is 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310682327.7A CN103689752B (en) | 2013-12-16 | 2013-12-16 | Fresh shrimp preservative, and preparation method and usage method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310682327.7A CN103689752B (en) | 2013-12-16 | 2013-12-16 | Fresh shrimp preservative, and preparation method and usage method thereof |
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| Publication Number | Publication Date |
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| CN103689752A true CN103689752A (en) | 2014-04-02 |
| CN103689752B CN103689752B (en) | 2015-03-04 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN106879718A (en) * | 2017-01-22 | 2017-06-23 | 舟山金星水产有限公司 | Chinese lute shrimp antistaling process |
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
| CN108497043A (en) * | 2018-01-24 | 2018-09-07 | 连江县奇达碧海都市旅游开发有限公司 | A kind of preparation method of fresh shrimp biological preservation liquid |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
| CN105105284A (en) * | 2015-09-28 | 2015-12-02 | 太仓市荣德生物技术研究所 | Fresh keeping agent for fresh shrimp |
| CN106879718A (en) * | 2017-01-22 | 2017-06-23 | 舟山金星水产有限公司 | Chinese lute shrimp antistaling process |
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
| CN108497043A (en) * | 2018-01-24 | 2018-09-07 | 连江县奇达碧海都市旅游开发有限公司 | A kind of preparation method of fresh shrimp biological preservation liquid |
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| Publication number | Publication date |
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| CN103689752B (en) | 2015-03-04 |
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