阅读说明：本技术 一种冻虾的速冻包装保质方法 (Quick-freezing packaging quality-guaranteeing method for frozen shrimps ) 是由 汤朱雄 于 2020-05-18 设计创作，主要内容包括：本发明属水产平保质技术领域,尤其涉及一种冻虾的速冻包装保质方法,包括以下步骤：步骤1、除杂；步骤2、软包装：将步骤1得到虾方的薄海绵上,使虾体处于摊开状态；步骤3、制冷：将步骤2得到的虾用喷液氮器喷液氮进行速冻,步骤4、称重：将步骤3得到的虾进行称重并量尺寸,然后用薄海绵将虾包裹缠紧,使虾的壳及腿处于束缚收缩状态；步骤5、除尖刺；步骤6、真空包装;步骤7、摆正；步骤8、封口。本发明的包装保质方法系统完善,过程合理,易于操作,能安全可靠的对虾类产品的长期保存,能提供放心新鲜的虾类食材,在虾速冻包装保质领域具有较高的先进性。(The invention belongs to the technical field of aquatic product quality guarantee, and particularly relates to a quick-freezing packaging quality guarantee method for frozen shrimps, which comprises the following steps: step 1, removing impurities; step 2, flexible packaging: putting the thin sponge of the shrimp cube obtained in the step 1 on a spreading state; and step 3, refrigerating: quickly freezing the shrimps obtained in the step 2 by using a nitrogen spraying device to spray nitrogen, and weighing the shrimps in the step 4: weighing the shrimps obtained in the step (3), measuring the shrimp size, and wrapping the shrimps tightly by using a thin sponge to enable the shells and legs of the shrimps to be in a restrained and contracted state; step 5, removing the spine; step 6, vacuum packaging, step 7, straightening; and 8, sealing. The packaging quality guaranteeing method is complete in system, reasonable in process, easy to operate, safe and reliable, can preserve prawn products for a long time, can provide safe and fresh prawn food materials, and has high advancement in the field of prawn quick-freezing packaging quality guaranteeing.)

1. A quick-freezing packaging quality-guaranteeing method of frozen shrimps is characterized by comprising the following steps:

step 1, impurity removal: putting the shrimps in the potassium sorbate in the iceberg, cooling and cleaning the shrimps, and then fishing out the shrimps;

step 2, flexible packaging: putting the thin sponge of the shrimp cube obtained in the step 1 on a spreading state;

and step 3, refrigerating: quickly freezing the shrimps obtained in the step 2 by using a nitrogen spraying device to spray nitrogen, adjusting the temperature of a liquid nitrogen device to-5-10 ℃ for refrigerating for 1-5min, then adjusting the temperature of the liquid nitrogen device to-11-14 ℃ for refrigerating for 3-5min, and finally adjusting the temperature of the liquid nitrogen device to-15-30 ℃ for 3-6 min;

step 4, weighing: weighing the shrimps obtained in the step (3), measuring the shrimp size, and wrapping the shrimps tightly by using a thin sponge to enable the shells and legs of the shrimps to be in a restrained and contracted state;

step 5, removing the spikes: removing the sharp spines of the exposed shrimp legs or shells after being wrapped and bound in the step 4 by using a grinding machine, and then repairing and flattening;

step 6, vacuum packaging: putting the shrimps obtained in the step 5 into a vacuum bag, then putting the oxygen-removing preservative into the vacuum bag, vacuumizing the vacuum bag to the degree of vacuum of-0.02 to-0.06 MPa, and vacuumizing for 2 to 5 mm;

step 7, straightening: placing the shrimps in the vacuum bag obtained in the step 6 to the middle of the vacuum bag, and flattening the vacuum bag;

step 8, sealing: and (7) carrying out hot pressing on the opening part of the vacuum bag in the step (7), and sealing and storing by adopting heat capacity.

2. The quick-frozen package quality-guaranteeing method for the frozen shrimps as claimed in claim 1, characterized in that: and 9, sterilizing and disinfecting the surface of the vacuum bag obtained by sealing in the step 8, and then gluing and labeling.

3. The quick-frozen package quality-guaranteeing method for the frozen shrimps as claimed in claim 1, characterized in that: the refrigeration treatment in the step 3 further comprises the following specific steps:

A. quick-freezing on the front side: firstly, carrying out spray nitrogen quick freezing on the front side of the prawn;

B. turning: and after the front sides of the shrimps are quickly frozen, turning the shrimp bodies over the back sides of the prawn bodies for liquid-spraying nitrogen quick freezing.

4. The quick-frozen package quality-guaranteeing method for the frozen shrimps as claimed in claim 1, characterized in that: the thin sponge is a disinfection environment-friendly thin sponge.

5. The quick-frozen package quality-guaranteeing method for the frozen shrimps as claimed in claim 1, characterized in that: the deoxidizing preservative consists of sorbic acid, benzoic acid, ethanol and potassium sorbate, wherein the ratio of the sorbic acid to the benzoic acid to the ethanol to the potassium sorbate is 3: 1: 1: 1.

6. the quick-frozen package quality-guaranteeing method for the frozen shrimps as claimed in claim 1, characterized in that: in the step 1, impurity removal treatment is carried out, and the method specifically comprises the following steps:

1) carrying out ultrasonic cleaning on shrimps, and then dehydrating and removing impurities by using a centrifugal machine;

2) then spraying alcohol for disinfection.

7. The quick-frozen package quality-guaranteeing method for the frozen shrimps as claimed in claim 1, characterized in that: the glue consists of water and carboxymethyl cellulose, and the proportion of the water to the carboxymethyl cellulose is 2: 1.

8. a method for keeping the quality of quick-frozen packages of shrimps as claimed in any one of claims 1-7, characterized in that: the spine removing process also comprises the steps of firstly shearing the long exposed outside spine by using scissors, and then polishing the cut and the bulges at other parts after the spine is sheared by using a polisher to be smooth and flat.

Technical Field

The invention belongs to the technical field of aquatic product quality guarantee, and particularly relates to a freezing packaging quality guarantee method for shrimps.

Background

The processing association and the national industrial and commercial aquaculture association in China, which have 80% of the market share, jointly send out an ice-limiting command, and the ice amount of the frozen prawn product packages of the flag companies cannot exceed 20% of the total weight. Although the standard has been brought out, most of the external packages of frozen prawns are still extremely irregular as seen by weekend reporters visiting a part of the seafood market in our city.

The existing cooling packaging method has long quick-freezing time, complex operation and low cooling effect, the existing packaging method for shrimps has incomplete measures, the package is easy to damage, the shrimps are rotten and rotten when the shrimp are seriously packaged, the preservation is invalid, the quality of the shrimps is seriously influenced, the industry of the shrimp food is restricted, and hidden troubles exist in healthy diet of the shrimps.

Disclosure of Invention

In order to solve one of the problems, the invention provides a quick-freezing packaging quality-guaranteeing method of frozen shrimps, which comprises the following steps:

step 1, impurity removal: putting the shrimps in the potassium sorbate in the iceberg, cooling and cleaning the shrimps, and then fishing out the shrimps;

step 2, flexible packaging: putting the thin sponge of the shrimp cube obtained in the step 1 on a spreading state;

and step 3, refrigerating: quickly freezing the shrimps obtained in the step 2 by using a nitrogen spraying device to spray nitrogen, adjusting the temperature of a liquid nitrogen device to-5-10 ℃ for refrigerating for 1-5min, then adjusting the temperature of the liquid nitrogen device to-11-14 ℃ for refrigerating for 3-5min, and finally adjusting the temperature of the liquid nitrogen device to-15-30 ℃ for 3-6 min;

step 4, weighing: weighing the shrimps obtained in the step (3), measuring the shrimp size, and wrapping the shrimps tightly by using a thin sponge to enable the shells and legs of the shrimps to be in a restrained and contracted state;

step 5, removing the spikes: removing the sharp spines of the exposed shrimp legs or shells after being wrapped and bound in the step 4 by using a grinding machine, and then repairing and flattening;

step 6, vacuum packaging: putting the shrimps obtained in the step 5 into a vacuum bag, then putting the oxygen-removing preservative into the vacuum bag, vacuumizing the vacuum bag to the degree of vacuum of-0.02 to-0.06 MPa, and vacuumizing for 2 to 5 mm;

step 7, straightening: placing the shrimps in the vacuum bag obtained in the step 6 to the middle of the vacuum bag, and flattening the vacuum bag;

step 8, sealing: and (7) carrying out hot pressing on the opening part of the vacuum bag in the step (7), and sealing and storing by adopting heat capacity.

Further, step 9, sterilizing and disinfecting the surface of the vacuum bag obtained by sealing in step 8, and then gluing and labeling.

Further, the refrigeration processing in step 3 further comprises the following specific steps:

A. quick-freezing on the front side: firstly, carrying out spray nitrogen quick freezing on the front side of the prawn;

B. turning: and after the front sides of the shrimps are quickly frozen, turning the shrimp bodies over the back sides of the prawn bodies for liquid-spraying nitrogen quick freezing.

Further, the thin sponge is a disinfection environment-friendly thin sponge.

Further, the oxygen-removing preservative consists of sorbic acid, benzoic acid, ethanol and potassium sorbate, wherein the ratio of the sorbic acid to the benzoic acid to the ethanol to the potassium sorbate is 3: 1: 1: 1.

further, impurity removal treatment in step 1 specifically comprises the following steps:

1) carrying out ultrasonic cleaning on shrimps, and then dehydrating and removing impurities by using a centrifugal machine;

2) then spraying alcohol for disinfection.

Further, the glue consists of water and carboxymethyl cellulose, the ratio of water to carboxymethyl cellulose is 2: 1.

furthermore, the process of removing the sharp prick also comprises the steps of firstly shearing the long prick exposed outside by using scissors, and then polishing the cut and the bulges at other parts after the prick is sheared by using a polisher to be smooth and flat.

The quick-freezing packaging quality guaranteeing method for the frozen shrimps provided by the invention has the beneficial effects that the quick-freezing packaging quality guaranteeing method for the frozen shrimps comprises the processes of impurity removal, flexible packaging, refrigeration, weighing, spine removal, vacuum packaging, righting and sealing, the efficient and quick cooling and quick-freezing effects are realized, the long-term storage is facilitated by matching with anticorrosion measures, the damage of the shrimps to people and packages is reduced by the spine removal, the use safety is ensured, the package damage is prevented from influencing the quality guaranteeing period, the packaging quality guaranteeing method is complete in system, the process is reasonable, the operation is easy, the safe and reliable long-term storage of the prawn products can be realized, the fresh prawn food can be provided, and the method has higher advancement in the field of the quick-freezing packaging quality guaranteeing of the.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.