Fresh-keeping method for raw water products

Freezing and chilling are the most common methods used for preservation of aquatic products. The temperature used during freezing is relatively low (-25-5°C). During the freezing process, the ice particles formed by the internal moisture of the aquatic product expand in volume, destroy the tissue structure, and undergo frozen denaturation; the internal water is analyzed after thawing. , From the surface drying, deterioration of meat quality, poor food quality. With the cold storage method, although the structure of the aquatic product is not damaged, for meat or crustaceans such as shrimps, crabs, ink fountains, due to the presence of proteases in the meat, during the preservation process, the meat will appear cloudy. Phenomenon, flavor deterioration, soft meat; at the same time due to the higher preservation temperature, the proliferation of microorganisms to inhibit, so the shelf life is only 3 days. Here is a description of a protease that can effectively inhibit protease activity, reduce the rate of protein denaturation, improve the preservation period, so that raw aquatic products, especially fresh molluscs and crustaceans, can maintain transparency during storage for a longer period of time. A new method of freshness preservation that does not change in taste. This is the purpose of improving the fresh-keeping effect by immersing the aquatic product in a specific aqueous solution and then refrigerating it. The specific aqueous solution used contains 5%-40% sugar alcohol. Sodium chloride 0.5% -10%, solids concentration of 5.5% -50%. Fresh aquatic products are soaked at a temperature of 0-15°C for 1 minute to 48 hours, and then stored at a temperature of -2-10°C. The sugar alcohols used should be selected from pharmaceutical or food additive grades, and the average molecular weight of the selected sugar alcohols should be relatively low, water soluble, not easily crystallized and inexpensive. Among them, sorbitol, maltitol, and reduced starch saccharides are the most desirable. When the concentration is 5% to 40%, not only can the aquatic products maintain good transparency, but also the viscosity is appropriate, and crystallization is less likely to occur. At the same time, the economical efficiency is also ideal. The sodium chloride used can only be food grade. The concentration of 0.5% -10% is appropriate, at this concentration can fully play a role in the preservation of fresh liquid preservation effect. It should be pointed out that the ratio of sodium chloride to sugar alcohol concentration should be kept in the range of 1:5 to 1:30, so that the salty taste and sweetness of the solution can be balanced, which is beneficial to the preservation of its freshness. If the proportion of sugar alcohol is too low and the concentration of sodium chloride is high, the effect of preventing the protein denaturation of aquatic products is not good, and the preserved meat quality is also likely to be discolored and cloudy; if the concentration of sugar alcohol is high and the salt concentration is low, although it can retain water The product has high transparency, but its flesh is soft and the sweetness is too strong. At the same time, sodium chloride is easily precipitated, and the effect is not satisfactory. The total concentration of sugar alcohol and sodium chloride should be 5.5% - 50%, preferably 7% - 20%. If the concentration is too low, the active ingredients in the liquid cannot fully penetrate the internal structure of the aquatic product, and the effect is difficult to exert. If the concentration is too high, the surface of the aquatic product is sticky, and the sweetness of the aquatic product is too strong, which affects the value of the commodity. There are many types of aquatic products that use preservation: such as shrimp, crab, squid, octopus, shellfish, shrimp and so on. Immersion temperature 0-15 °C is appropriate, below 0 °C, easy to form ice crystals in the body, the protein will appear white turbid phenomenon, the commercial value is reduced; more than 15 °C, microbial reproduction speed, the body tends to appear brown, black . The dipping time differs depending on the type and freshness of the meat, and is generally 1 minute to 48 hours. After the immersion, the refrigerating temperature is preferably −2-10° C., and lower than −2° C., it is easy to make the body freeze; if it is higher than 10° C., it is unfavorable for preservation. The above method can greatly extend the preservation period of aquatic products. According to different types of aquatic products, the preservation period extends from 3 days to 7-14 days. The preserved aquatic products can be directly eaten raw, and their transparency, taste, taste, etc. are almost the same as fresh products. For squid, scallop meat, sea shrimp, oyster meat, etc., after treatment with this immersion liquid, the detection and preservation were respectively 7 days, 10 days, 14 days, and 12 days. There was no great change in freshness and transparency, and the food was very good. It can be seen that this method of preservation is very effective.

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