阅读说明：本技术 一种延缓虾类储藏过程中质构品质劣变的方法 (Method for delaying deterioration of texture quality of shrimps in storage process ) 是由 缪文华 汪舟娜 严金红 于 2019-10-09 设计创作，主要内容包括：本发明涉及食品保鲜领域,尤其涉及一种延缓虾类储藏过程中质构品质劣变的方法。所述方法包括以下步骤：(1)将新鲜捕捞的鲜虾在含有保鲜剂的富氧水体中进行暂时养殖；(2)养殖完成后将鲜虾打捞,并使用低温等离子辐照；(3)辐照完成后在鲜虾表面喷洒定型液,然后低温冷藏保鲜。本发明克服了现有技术中的鲜虾保藏方法需要将虾肉先煮熟后冷冻,导致虾肉口感与品质明显下降,同时不利于二次烹调的缺陷,具有能够防止虾类肌肉的软化,延长鲜虾的保质期,同时有效保持虾肉原始口感,而不发生劣变的优点。(The invention relates to the field of food preservation, in particular to a method for delaying deterioration of texture and quality of shrimps in a storage process. The method comprises the following steps: (1) temporarily culturing fresh caught shrimps in an oxygen-enriched water body containing a preservative; (2) after the culture is finished, fishing the fresh shrimps, and irradiating by using low-temperature plasma; (3) after the irradiation is finished, the shaping liquid is sprayed on the surface of the fresh shrimps, and then the shrimps are refrigerated at low temperature for fresh keeping. The invention overcomes the defects that the taste and the quality of the shrimp meat are obviously reduced and the secondary cooking is not facilitated because the shrimp meat needs to be cooked and then frozen in the fresh shrimp preservation method in the prior art, and has the advantages of preventing the shrimp muscle from softening, prolonging the quality guarantee period of the fresh shrimp, effectively keeping the original taste of the shrimp meat and not causing deterioration.)

1. A method for delaying deterioration of the texture quality of shrimps in the storage process is characterized by comprising the following steps:

(1) temporarily culturing fresh caught shrimps in an oxygen-enriched water body containing a preservative;

(2) after the culture is finished, fishing the fresh shrimps, and irradiating by using low-temperature plasma;

(3) after the irradiation is finished, the shaping liquid is sprayed on the surface of the fresh shrimps, and then the shrimps are refrigerated at low temperature for fresh keeping.

2. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 1, wherein the antistaling agent in the step (1) comprises the following components, by weight, 5 ~ 10 parts of vitamin C, 5 ~ 10 parts of protocatechuic aldehyde, 0.01 ~ 0.1.1 parts of ferrous chloride, 1 ~ 5 parts of potassium hydrogen phosphite and 0.5 ~ 2 parts of tea polyphenol.

3. The method for delaying the deterioration of the texture and quality of the shrimps in the storage process according to claim 1 or 2, wherein the addition amount of the preservative is 0.015 ~ 0.1.1% of the mass of the oxygen-enriched water body.

4. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 3, wherein the oxygen content in the oxygen-enriched water body is 80 ~ 120mg/L, and the temporary culture time of the fresh shrimps is 2 ~ 5 h.

5. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 1, wherein the working gas irradiated by the low-temperature plasma in the step (2) is a mixed gas of helium and argon.

6. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 5, wherein the volume ratio of the working gas helium to argon is 100 (25 ~ 40).

7. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 1, 5 or 6, wherein the treatment frequency of the plasma irradiation in the step (2) is 15 ~ 20KHz, the gap distance of the treatment air gap is 5mm, the treatment power is 35 ~ 40W, and the treatment temperature is 5 ~ 10 ℃.

8. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 8, wherein the treatment time of step (2) is 15 ~ 20 min.

9. The method for delaying the deterioration of the texture quality of the shrimps in the storage process according to claim 1, wherein the shaping solution in the step (3) comprises 10 ~ 20 parts of chitosan, 1 ~ 5 parts of sodium alginate, 8 ~ 12 parts of vitamin E, 0.01 ~ 0.2.2 parts of citronellal, 4070.5 ~ 1 parts of poloxamer, 30 ~ 40 parts of ethanol and 100 parts of water in parts by weight.

10. The method for delaying the deterioration of the texture quality of the shrimps during the storage process as claimed in claim 1 or 9, wherein 5 ~ 30g of the shaping solution is sprayed on each kilogram of the fresh shrimps in the step (3), and the temperature for refrigeration and preservation is 0 ~ 4 ℃.

Technical Field

The invention relates to the field of food preservation, in particular to a method for delaying deterioration of texture and quality of shrimps in a storage process.

Background

The sea shrimp has a short fresh-keeping period during the storage process after the capture, and a great problem is that the shrimp meat tissues are softened, thereby causing the quality and economic value of the shrimp to be reduced. The reason is mainly that the shrimp body contains a lot of endogenous proteases, especially the digestive tract at the head position of the shrimp contains a lot of proteases such as trypsin, and the proteases can gradually act on the muscle of the shrimp during the storage process, thereby hydrolyzing the shrimp meat tissue and softening the shrimp muscle.

Therefore, it is a conventional practice to quickly cook fresh, harvested shrimps and then to freeze the shrimps for extended preservation. For example, chinese patent with application number CN201910626685.3 discloses a seafood fresh-keeping preparation method, which relates to the technical field of seafood fresh-keeping, and comprises the following steps: step 1: selecting marine products for pretreatment, cleaning and disinfection; step 2: selecting deep-sea pollution-free seawater, precipitating, filtering and sterilizing to obtain a cooking solution; and step 3: cooking the seafood disinfected in the step (1) by adopting the cooking liquor prepared in the step (2) until the seafood is well cooked to prepare cooked seafood; and 4, step 4: performing sterile standing on the cooked seafood in the step 3, and naturally cooling; and 5: placing the slightly cooled cooked seafood into a packaging bag, pumping to vacuum and sealing; step 6: quick freezing to below-18 deg.C and storing. The seafood fresh-keeping production method provided by the invention can enable people in remote inland regions to taste the original seafood taste, ensure no loss of nutrition and delicious taste, expand the supply cycle of seafood and save the transportation cost. However, the frozen shrimp after cooking is repeatedly thawed to cause the quality of the shrimp meat to be reduced. Meanwhile, cooked shrimps also influence the secondary cooking of consumers, and the change of taste cannot be realized.

Disclosure of Invention

The invention provides a method for effectively delaying the deterioration of the texture and quality of shrimp in the storage process, aiming at overcoming the defects that the taste and the quality of shrimp are obviously reduced and the secondary cooking is not facilitated because the shrimp meat needs to be cooked and then frozen in the prior art.

In order to achieve the purpose, the invention is realized by the following technical scheme:

a method of delaying deterioration of the quality of a structure of shrimp during storage, the method comprising the steps of:

(1) temporarily culturing fresh caught shrimps in an oxygen-enriched water body containing a preservative;

(2) after the culture is finished, fishing the fresh shrimps, and irradiating by using low-temperature plasma;

(3) after the irradiation is finished, the shaping liquid is sprayed on the surface of the fresh shrimps, and then the shrimps are refrigerated at low temperature for fresh keeping.

According to the invention, the fresh shrimps are firstly fished and then are placed in the oxygen-enriched water containing the fresh-keeping agent for cultivation, wherein the fresh-keeping agent can enter the fresh shrimps along with the respiration of the fresh shrimps, so that the fresh-keeping agent is uniformly distributed in the shrimps, and the oxygen-enriched water can ensure the activity of the fresh shrimps in the water and keep the fresh and alive state before being subjected to plasma irradiation. Then the fresh shrimps can be killed by low-temperature plasma irradiation without heating, so that enzymes such as trypsin in the bodies of the shrimps are denatured and inactivated, the hydrolysis of the meat tissues of the shrimps by the enzymes is inhibited, and the softening of the shrimp muscles is delayed. The quality guarantee period of the fresh shrimps is prolonged, and the fresh, alive and compact meat quality can be continuously kept after the shrimps are ashed.

Then spraying the shaping liquid on the surface of the shrimp head, fixing the fresh shrimp, keeping the original shape of the shrimp, and fixing the shrimp tail and the shrimp head to prevent the separation of the shrimp head and the shrimp tail. Meanwhile, the fresh shrimps can be wrapped by the components in the shaping liquid after drying, oxygen is blocked, the quality guarantee period is further prolonged, and the original taste of the fresh shrimps can be kept after the fresh shrimps are stored and preserved at low temperature on a ocean fishing boat.

Preferably, the preservative in the step (1) comprises, by weight, 5 ~ 10 parts of vitamin C, 5 ~ 10 parts of protocatechuic aldehyde, 0.01 ~ 0.1.1 parts of ferrous chloride, 1 ~ 5 parts of potassium hydrogen phosphite and 0.5 ~ 2 parts of tea polyphenol.

The preservative has good antioxidant effect, can ensure that the enzymes in the shrimp meat are inactivated by the plasma when entering the shrimp meat, and can prevent the shrimp meat from oxidative decomposition by the plasma.

Preferably, the addition amount of the preservative is 0.015 ~ 0.1.1 percent of the mass of the oxygen-enriched water body.

The preservative can effectively ensure that the shrimp meat is not oxidized and decomposed by plasma on the premise of small addition amount.

Preferably, the oxygen content in the oxygen-enriched water body is 80 ~ 120mg/L, and the temporary culture time of the fresh shrimps is 2 ~ 5 h.

The breathing action of the fresh shrimps in the oxygen-enriched water is accelerated, so that the effective components in the fresh-keeping agent can be effectively adsorbed into the bodies of the fresh shrimps in the temporary culture time, and the effect of the fresh-keeping agent can be better exerted.

Preferably, the working gas irradiated by the low-temperature plasma in the step (2) is a mixed gas of helium and argon.

Preferably, the working gas is helium to argon at a volume ratio of 100 (25 ~ 40).

Preferably, in the step (2), the treatment frequency of the plasma irradiation is 15 ~ 20KHz, the treatment air gap distance is 5mm, the treatment power is 35 ~ 40W, and the treatment temperature is 5 ~ 10 ℃.

Preferably, the treatment time in the step (2) is 15 ~ 20 min.

Preferably, the shaping liquid in the step (3) comprises, by weight, 10 ~ 20 parts of chitosan, 1 ~ 5 parts of sodium alginate, 8 ~ 12 parts of vitamin E, 0.01 ~ 0.2.2 parts of citronellal, 4070.5 ~ 1 parts of poloxamer, 30 ~ 40 parts of ethanol and 100 parts of water.

The chitosan and the sodium alginate in the shaping liquid can form a film with the function of isolating oxygen on the surface of the fresh shrimps, and meanwhile, the film can effectively fix the heads and the tails of the shrimps and prevent the heads and the tails of the shrimps from being separated from each other. Vitamin E and citronellal can have the effect of preventing shrimp meat from aging and frostbite, and poloxamer and alcohol are added into the shaping liquid because the vitamin E and citronellal belong to oily substances, so that the shaping liquid can be effectively mixed, and the problem of layering failure is prevented.

Preferably, 5 ~ 30g of the shaping solution is sprayed on each kilogram of the fresh shrimps in the step (3), and the refrigerating and fresh-keeping temperature is 0 ~ 4 ℃.

Therefore, the invention has the following beneficial effects:

(1) can prevent the muscle of the shrimps from softening and prolong the shelf life of the fresh shrimps;

(2) the original taste of the shrimp meat is effectively kept without deterioration;

(3) the operation is simple and effective.

Drawings

FIG. 1 is a graph of the results of the comprehensive colony count test of the present invention.

Detailed Description

The invention is further described with reference to the drawings and the specific embodiments. The following description of the embodiments is provided to enable any person skilled in the art to make and use the invention. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the following embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.