阅读说明：本技术 一种延缓虾类储藏过程中虾头脱落的方法 (Method for delaying shrimp head falling off in shrimp 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,一种延缓虾类储藏过程中虾头脱落的方法。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沥干,并在鲜虾表面喷洒定型液；(3)使用低温等离子辐照,辐照完成后低温冷藏保鲜。本发明是为了克服现有技术中的鲜虾保藏方法需要将虾肉先煮熟后冷冻,导致虾头容易脱落的缺陷,具有能够防止虾类肌肉的软化,防止虾头脱落,同时能够有效保持虾肉原始口感,而不发生劣变,延长鲜虾的保质期等优点。(The invention relates to the field of food preservation, in particular to a method for delaying the falling off of shrimp heads in the process of shrimp storage. The method comprises the following steps: (1) temporarily culturing fresh caught shrimps in an oxygen-enriched water body containing a preservative; (2) after the cultivation is finished, fishing and draining the fresh shrimps, and spraying a shaping liquid on the surfaces of the fresh shrimps; (3) low-temperature plasma irradiation is used, and the food is refrigerated and kept fresh at low temperature after the irradiation is finished. The invention aims to overcome the defect that the shrimp heads are easy to fall off 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 muscles from softening, preventing the shrimp heads from falling off, effectively keeping the original taste of the shrimp meat without deterioration, prolonging the shelf life of the fresh shrimps and the like.)

1. A method for delaying the falling off of shrimp heads in the process of shrimp storage 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 cultivation is finished, fishing and draining the fresh shrimps, and spraying a shaping liquid on the surfaces of the fresh shrimps;

(3) low-temperature plasma irradiation is used, and the food is refrigerated and kept fresh at low temperature after the irradiation is finished.

2. The method for delaying the head drop of the shrimps during the storage process of claim 1, wherein the preservative in the step (1) comprises 30 ~ 40 parts of carboxymethyl cellulose, 5 ~ 10 parts of vitamin C, 5 ~ 10 parts of protocatechuic aldehyde, 0.01 ~ 0.1.1 parts of nitrilotriacetic acid, 1 ~ 5 parts of potassium hydrogen phosphite and 0.5 ~ 2 parts of tea polyphenol according to the parts by weight.

3. The method for delaying the falling off of the heads 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 percent of the mass of the oxygen-enriched water body.

4. The method for delaying the falling off of the heads of the shrimps in the process of storing the shrimps 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 head falling off of the shrimps during the storage process of the shrimps as claimed in claim 1, wherein the fixing solution in the step (2) comprises, by weight, 10 ~ 20 parts of chitosan, 1 ~ 5 parts of sodium alginate, 0.5 ~ 3 parts of carboxymethyl cellulose, 8 ~ 12 parts of vitamin E, 0.01 ~ 0.2.2 parts of citronellal, 0.5 ~ 1 parts of PEG-40 hydrogenated castor oil, 30 ~ 40 parts of ethanol and 100 parts of water.

6. The method for delaying the falling off of the heads of the shrimps during the storage process as claimed in claim 1 or 5, wherein 10 ~ 30g of the fixing solution is sprayed on each kilogram of the fresh shrimps in the step (3).

7. The method for delaying the falling off of the heads 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 (3) is a mixed gas of helium and argon in a volume ratio of 100 (25 ~ 40), the plasma irradiation processing frequency is 15 ~ 20KHz, the processing air gap distance is 5mm, the processing power is 35 ~ 40W, and the processing temperature is 5 ~ 10 ℃.

8. A method for delaying the shedding of heads of shrimps during the storage of claim 1 or 7 wherein the plasma treatment time is 15 ~ 20 min.

9. The method for delaying the falling off of the heads of the shrimps during the storage process as claimed in claim 1 or 7, wherein the temperature for cold preservation and fresh keeping after the plasma treatment is finished is 0 ~ 4 ℃.

Technical Field

The invention relates to the field of food preservation, in particular to a method for delaying the falling off of shrimp heads in the process of shrimp storage.

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 position of the shrimp head contains a lot of proteases such as trypsin, and the proteases gradually act on the muscle of the shrimp during the storage process, thereby hydrolyzing the shrimp meat tissue and leading the shrimp head to fall off.

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 quality of the cooked shrimp is reduced by repeated thawing and freezing, and the shrimp heads are easy to fall off, which affects the appearance of the shrimp. 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 delaying the falling off of shrimp heads in the process of shrimp storage, aiming at overcoming the defects that the shrimp heads are easy to fall off and are not beneficial to secondary cooking because the shrimp meat is required to be cooked and then frozen in the method for fresh shrimp storage in the prior art.

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

a method for delaying the shedding of shrimp heads during the storage of shrimps, which comprises the following steps:

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

(2) after the cultivation is finished, fishing and draining the fresh shrimps, and spraying a shaping liquid on the surfaces of the fresh shrimps;

(3) low-temperature plasma irradiation is used, and the food is refrigerated and kept fresh at low temperature after the irradiation is finished.

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.

The fresh shrimps can be fixed by spraying the shaping liquid on the surface of the shrimp head, the original shape of the fresh shrimps is kept, and meanwhile, the shrimp tails and the shrimp heads can be fixed to prevent the shrimp heads and the shrimp tails from being separated.

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 meat tissues of the shrimps with the enzymes is inhibited, the softening of shrimp muscles is delayed, the heads and tails of the shrimps are not separated, the shelf life of the fresh shrimps is prolonged, and the fresh, alive and compact meat quality can be continuously kept after the shrimps are ashore.

Meanwhile, after the shaping liquid is irradiated by plasma, components such as polysaccharide, cellulose and the like in the shaping liquid can generate certain crosslinking, so that the fresh shrimps are wrapped, 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 refrigerated at low temperature and kept fresh.

Preferably, the preservative in the step (1) comprises, by weight, 30 ~ 40 parts of carboxymethyl cellulose, 5 ~ 10 parts of vitamin C, 5 ~ 10 parts of protocatechuic aldehyde, 0.01 ~ 0.1.1 parts of nitrilotriacetic acid, 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. Meanwhile, the fresh shrimp heads usually contain more heavy metal ions, so that a certain amount of nitrilotriacetic acid is added in the application file, the heavy metal ions in the nitrilotriacetic acid can be adsorbed and chelated, and the harm of the heavy metal ions is reduced.

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 oxygen content of the fresh shrimps in the oxygen-enriched water is higher, so that the activity is correspondingly higher, the respiration of the fresh shrimps is accelerated, and when the fresh shrimps are temporarily cultured, the effective components in the preservative can be effectively adsorbed into the bodies of the fresh shrimps, so that the effect of the preservative can be better exerted.

Preferably, the shaping liquid in the step (2) comprises, by weight, 10 ~ 20 parts of chitosan, 1 ~ 5 parts of sodium alginate, 0.5 ~ 3 parts of carboxymethyl cellulose, 8 ~ 12 parts of vitamin E, 0.01 ~ 0.2.2 parts of citronellal, 0.5 ~ 1 parts of PEG-40 hydrogenated castor oil, 30 ~ 40 parts of ethanol and 100 parts of water.

The chitosan, the sodium alginate and the carboxymethyl cellulose 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 meanwhile, as the vitamin E and citronellal belong to oily substances, PEG-40 hydrogenated castor oil and alcohol are added into the sizing solution, so that the sizing solution can be effectively mixed, and the problem of layering failure is prevented.

Preferably, 10 ~ 30g of the shaping liquid is sprayed on each kilogram of the surface of the fresh shrimps in the step (3).

Preferably, the working gas for the low-temperature plasma irradiation in the step (3) is a mixed gas with a volume ratio of helium to argon of 100 (25 ~ 40), the plasma irradiation treatment frequency 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 plasma treatment time is 15 ~ 20 min.

Preferably, the temperature for cold preservation after the plasma treatment is 0 ~ 4 ℃.

Therefore, the invention has the following beneficial effects:

(1) can prevent the muscle of the shrimps from softening and prevent the heads of the shrimps from falling off;

(2) the original taste of the shrimp meat is effectively kept without deterioration, and the shelf life of the fresh shrimps is prolonged;

(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.