Shrimp preservation methods five effective shrimp preservation methods to share

1, low temperature preservation methods.

Low-temperature preservation in the preservation of aquatic products in the application of wide-ranging, deep research, can better maintain the original quality of the product. Low-temperature preservation methods are mainly refrigerated preservation, ice temperature preservation, micro-frozen preservation, frozen preservation.

2, refrigerated preservation.

Refrigerated preservation is usually also known as ice storage, ice fresh, is through the fresh aquatic products temperature down to above freezing point to maintain the quality of the product of a preservation method. It can be achieved by reducing the speed of various biochemical reactions in the aquatic products organism, slowing down the growth of microorganisms, so as to achieve the purpose of extending the shelf life of the product. The preservation of tuna through chilling technology has confirmed the preservation effect of chilling technology.

3, ice temperature preservation.

Ice temperature technology is the third generation of freshness preservation technology after refrigeration and air-conditioned storage, that is, in the range of ice temperature zone for storage. This technology will not only destroy the cell structure, but also can effectively inhibit the activities of harmful microorganisms and a variety of enzyme activity, improve the quality of the product and extend the shelf life.

The ice temperature zone of food is the temperature region above the freezing point of the food and below 0℃, and the ice temperature zone of aquatic products is generally within the range of 0,5~2,5℃. Microbial temperature coefficient means that in the appropriate temperature range, as the temperature rises, the growth rate will continue to increase, every 10 ℃, the rate increased by 1, 5 ~ 2. 5 times.

On the contrary, the microbial growth coefficient of aquatic products stored under ice temperate conditions will be reduced by 1,5~2.5 times compared with refrigerated conditions. The use of ice temperature storage method of South American white shrimp preservation test, the results show that the ice temperature conditions can inhibit the shrimp black change, slow down the deterioration of spoilage, prolong the shelf life.

At the same time, the use of preservatives combined with ice temperature storage of South American white shrimp, shelf-life extension of nearly 1 times. The two preservation techniques can make up for each other's shortcomings, significantly slowing down the shrimp spoilage and blackening phenomenon.

The loose-leaf crab, salmon, silver carp, tilapia and bighead carp storage test, the results show that the ice temperature preservation technology than the effect of refrigeration preservation has significant advantages, shelf-life extension of 1 to 2 times.

4, microfrozen freshness.

Microfrozen refers to the center of the product temperature is slightly lower than the freezing point of its cytosol when the state, microfrozen preservation refers to keep the product microfrozen state of the preservation method. Aquatic products after microfrozen, the surface of the sample will produce a freezing layer, to achieve partial freezing, to overcome the ice storage preservation time is short, but also to avoid the change of the quality of the shrimp meat structure in the freezing preservation.

The South American white shrimp as raw materials, the use of micro-frozen preservation so that the sample black becomes to inhibit, corruption has been delayed, the shelf life extended to 26d.

5, freezing preservation.

The traditional aquatic products freezing process is to reduce the center temperature of aquatic products to -15 ℃, and then at -18 ℃ in the cold storage preservation. Aquatic products after freezing treatment, enzyme activity decreased significantly, microbial growth and reproduction is inhibited, thus slowing down the corruption and deterioration.

But at this temperature, there are still 3% to 13% of the water in the solute concentration state, long-term preservation process, the protein is highly susceptible to denaturation. If all the water in the sample is frozen, the temperature needs to be below -60℃.