CN106665798A - Biological preservative for preserving shrimps and application thereof - Google Patents
Biological preservative for preserving shrimps and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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Abstract
本发明提供一种保存虾类的生物保鲜剂，成分及其重量份为：0.02~0.6份植酸，0.1~0.2份葡萄糖氧化酶，0.01~0.03份溶菌酶为，0.15~0.55份琥珀酸，0.5~0.9份乌梅粉和0.3~0.8份丁香粉，15~25份水，0.0001~0.0003份纳米氧化铁，0.2~0.3份抗氧化剂和0.02~0.05份锁水剂。抗氧化剂为0.12~0.18份维生素C，0.05~0.07份没食子酸丙酯和0.03~0.05份乙酰乙酸乙酯，锁水剂为0.008~0.018份山梨醇，0.009~0.022份甘油，0.003~0.01份D‑葡萄糖酸。有益效果为：具有抗氧化作用，可以抑制脂肪的氧化酸败和蛋白质的自降解作用，减缓虾类营养流失速度；具有抑菌作用，能有效延缓细菌总数和挥发性盐基氮的增加；有良好的锁水功能，减缓虾类在运输或储存过程中水分流失的速度，在保证虾类风味及口感的前提下大大延长虾类的保鲜时间。The invention provides a biological preservative for preserving shrimps. The ingredients and parts by weight are: 0.02-0.6 parts of phytic acid, 0.1-0.2 parts of glucose oxidase, 0.01-0.03 parts of lysozyme, 0.15-0.55 parts of succinic acid, 0.5~0.9 parts of ebony powder and 0.3~0.8 parts of clove powder, 15~25 parts of water, 0.0001~0.0003 parts of nano iron oxide, 0.2~0.3 parts of antioxidant and 0.02~0.05 parts of water locking agent. Antioxidants are 0.12~0.18 parts of vitamin C, 0.05~0.07 parts of propyl gallate and 0.03~0.05 parts of ethyl acetoacetate, water-locking agents are 0.008~0.018 parts of sorbitol, 0.009~0.022 parts of glycerin, 0.003~0.01 parts of D ‑gluconic acid. The beneficial effects are as follows: it has anti-oxidation effect, can inhibit the oxidative rancidity of fat and the self-degradation of protein, and slows down the nutrient loss rate of shrimp; has antibacterial effect, and can effectively delay the increase of the total number of bacteria and volatile basic nitrogen; has good The water-locking function slows down the water loss rate of shrimps during transportation or storage, and greatly prolongs the preservation time of shrimps on the premise of ensuring the flavor and taste of shrimps.
Description
技术领域technical field
本发明涉及保鲜剂制备技术领域，具体是一种保存虾类的生物保鲜剂及其应用。The invention relates to the technical field of preservative preparation, in particular to a biological preservative for preserving shrimp and its application.
背景技术Background technique
目前，随着人民生活水平的提高，生鲜虾类水产品的需求量不断增加，同时对其鲜度要求也在逐渐提高，因此，寻求一种安全、绿色、高效的保鲜方法尤为重要。At present, with the improvement of people's living standards, the demand for fresh shrimp and aquatic products continues to increase, and the requirements for its freshness are also gradually increasing. Therefore, it is particularly important to seek a safe, green and efficient fresh-keeping method.
虾类常用的保鲜方法主要为低温保藏及化学防腐剂等方法，这两种方法都有一定的局限性，低温保藏主要是指放在碎冰中贮藏，是目前市场及超市应用最多的方法，但该方法贮藏时间仅有4 天左右，时间较短，并且营养流失严重；化学防腐剂的安全问题，成了人们最大关注焦点。而具有安全、绿色、高效、成本低廉等特点的生物保鲜剂，因其能保持虾类良好的感官品质，并且使用时不会造成食品安全问题，越来越多的受到人们研究的热点。现有技术如中国授权专利CN102389151B，公开了一种用于南美白对虾的生物保鲜剂的备方法。复合生物保鲜剂的配比方法为植酸、葡萄糖氧化酶、溶菌酶的添加量分别为质量百分比0.06％、0.15％、0.02％，其余为水。将该复合保鲜剂溶液利用制冰机制成小冰块，冰块体积为1cm*1cm*1cm，利用保鲜剂溶液制成的冰块对虾体进行保鲜，通过对虾体进行感官评定、pH、挥发性盐基氮(TVB-N)，菌落总数和三甲胺指标的测定，发现能够较好的抑制南美白对虾的腐败变质及因氧化而产生的黑变，与仅在纯水冰块冷藏条件下贮藏相比，能明显延长南美白对虾货架期7～8 天。该保鲜剂溶液配制简单易行，使用冰块方法能较好的控制在冰温范围，具有一定的应用和推广价值。但该保鲜剂对虾类的保鲜效果和减缓虾类营养物质流失速度效果还有待提高。The commonly used fresh-keeping methods for shrimp are mainly low-temperature preservation and chemical preservatives. These two methods have certain limitations. Low-temperature preservation mainly refers to storage in crushed ice, which is currently the most widely used method in the market and supermarkets. However, the storage time of this method is only about 4 days, which is relatively short, and the nutritional loss is serious; the safety of chemical preservatives has become the focus of people's greatest attention. The biological preservatives with the characteristics of safety, greenness, high efficiency, and low cost, because they can maintain the good sensory quality of shrimp, and will not cause food safety problems when used, are more and more research hotspots. Prior art such as Chinese authorized patent CN102389151B discloses a preparation method for a biological preservative for Penaeus vannamei. The compounding method of the compound biological preservative is as follows: the addition amounts of phytic acid, glucose oxidase and lysozyme are respectively 0.06%, 0.15% and 0.02% by mass, and the rest is water. The composite antistaling agent solution is made into small ice cubes by an ice maker, and the volume of the ice cubes is 1cm*1cm*1cm. The ice cubes made of the preservative solution are used to preserve freshness of the shrimp body, and the sensory evaluation, pH, and volatility of the shrimp body are carried out. Base nitrogen (TVB-N), the total number of colonies and the determination of trimethylamine indicators, found that it can better inhibit the spoilage of Penaeus vannamei and the blackening caused by oxidation, and it is only stored under the condition of pure water ice cube refrigeration. In contrast, the shelf life of Penaeus vannamei can be significantly extended by 7-8 days. The preparation of the antistaling agent solution is simple and easy, and the method of using ice cubes can better control the ice temperature range, and has certain application and popularization value. But the fresh-keeping effect of this preservative to shrimps and the effect of slowing down the loss rate of shrimp nutrients still need to be improved.
发明内容Contents of the invention
本发明的目的在于提供一种减缓虾类营养流失速度明显，抑菌效果显著的保存虾类的生物保鲜剂。The object of the present invention is to provide a biological antistaling agent for preserving shrimps which slows down the nutrition loss speed of shrimps obviously and has remarkable antibacterial effect.
本发明针对背景技术中提到的问题，采取的技术方案为：The present invention is aimed at the problem mentioned in background technology, and the technical scheme that takes is:
一种保存虾类的生物保鲜剂，成份及其重量份为：0.02~0.6份植酸，0.1~0.2份葡萄糖氧化酶，0.01~0.03份溶菌酶为，0.15~0.55份琥珀酸，0.5~0.9份乌梅粉和0.3~0.8份丁香粉，15~25份水，0.0001~0.0003份纳米氧化铁，0.2~0.3份抗氧化剂和0.02~0.05份锁水剂。A biological preservative for preserving shrimp, the ingredients and parts by weight are: 0.02-0.6 parts of phytic acid, 0.1-0.2 parts of glucose oxidase, 0.01-0.03 parts of lysozyme, 0.15-0.55 parts of succinic acid, 0.5-0.9 1 part black plum powder and 0.3~0.8 part clove powder, 15~25 parts water, 0.0001~0.0003 part nano iron oxide, 0.2~0.3 part antioxidant and 0.02~0.05 part water-locking agent.
制备步骤为：将0.02~0.6份植酸加入15~25份水中，温度为20~30℃，搅拌，搅拌速率为200~300r/min。加入0.1~0.2份葡萄糖氧化酶，完全溶解后加入0.01~0.03份溶菌酶，再依次加入0.15~0.55份琥珀酸，0.5~0.9份乌梅粉和0.3~0.8份丁香粉， 0.0001~0.0003份纳米氧化铁，抗氧化剂0.12~0.18份维生素C，0.05~0.07份没食子酸丙酯和0.03~0.05份乙酰乙酸乙酯，锁水剂0.008~0.018份山梨醇，0.009~0.022份甘油，0.003~0.01份D-葡萄糖酸，完全溶解后得到制备好的生物保鲜剂溶液。上述生物保鲜溶液具有抗氧化作用，可以抑制脂肪的氧化酸败和蛋白质的自降解作用；具有抑菌作用，能有效延缓细菌总数和挥发性盐基氮的增加；有良好的锁水功能，减缓虾类在运输或储存过程中水分流失的速度，在保证虾类风味及口感的前提下大大延长虾类的保鲜时间。废弃的保鲜剂可使用吸铁石将纳米氧化铁进行回收，其他物质均可被微生物分解，不会造成环境污染。The preparation steps are as follows: adding 0.02-0.6 parts of phytic acid into 15-25 parts of water, stirring at a temperature of 20-30° C., and a stirring speed of 200-300 r/min. Add 0.1~0.2 parts of glucose oxidase, add 0.01~0.03 parts of lysozyme after complete dissolution, then add 0.15~0.55 parts of succinic acid, 0.5~0.9 parts of ebony powder and 0.3~0.8 parts of clove powder, 0.0001~0.0003 parts of nano-oxidized Iron, antioxidant 0.12~0.18 part vitamin C, 0.05~0.07 part propyl gallate and 0.03~0.05 part ethyl acetoacetate, water-locking agent 0.008~0.018 part sorbitol, 0.009~0.022 part glycerin, 0.003~0.01 part D - gluconic acid, after being completely dissolved, a prepared biological preservative solution is obtained. The above-mentioned biological fresh-keeping solution has antioxidant effect, which can inhibit the oxidative rancidity of fat and self-degradation of protein; has antibacterial effect, and can effectively delay the increase of the total number of bacteria and volatile basic nitrogen; The speed of water loss during transportation or storage can greatly extend the preservation time of shrimp under the premise of ensuring the flavor and taste of shrimp. Iron magnets can be used to recycle the discarded preservatives, and other substances can be decomposed by microorganisms without causing environmental pollution.
保鲜液用途：Preservative liquid use:
1）将保鲜液分成两份，一份用制冰机制成冰块，另外一份待用；1) Divide the preservative solution into two parts, one part is made into ice cubes with an ice maker, and the other part is used for later use;
2）购买鲜活虾类，剔除次品，保留健康、大小均一的虾体，筛选后的虾体用无菌水冲洗，然后经过碎冰降温冷却5~10 分钟；2) Purchase fresh and live shrimp, remove defective products, and keep healthy, uniform-sized shrimp bodies. After screening, the shrimp bodies are washed with sterile water, and then cooled by crushed ice for 5-10 minutes;
3）将冷却后的虾体浸泡在生物保鲜剂溶液中1~3 分钟；3) Soak the cooled shrimp body in the biological preservative solution for 1-3 minutes;
4）将含有生物保鲜剂的冰块放于不锈钢圆桶内，将虾体捞出放置于圆桶内，实现一层冰块一层虾，虾体处于冰块的包围中；4) Put ice cubes containing biological preservatives in a stainless steel drum, remove the shrimp and place them in the drum to achieve one layer of ice and one layer of shrimp, and the shrimp is surrounded by ice;
5）取含有生物保鲜剂的冰块覆盖于南美白对虾表面；5) Cover the surface of Penaeus vannamei with ice cubes containing biological preservatives;
6）将不锈钢圆桶放置于2～8℃冷藏柜内贮藏；6) Store the stainless steel drum in a refrigerator at 2-8°C;
7）贮藏期间注意观察冰块的融化程度，适时补充含有生物保鲜剂的冰块。7) Pay attention to observe the melting degree of ice cubes during storage, and replenish ice cubes containing biological preservatives in due course.
与现有技术相比，本发明的优点在于：制备的生物保鲜溶液具有抗氧化作用，可以抑制脂肪的氧化酸败和蛋白质的自降解作用，减缓虾类营养流失速度；具有抑菌作用，能有效延缓细菌总数和挥发性盐基氮的增加；有良好的锁水功能，减缓虾类在运输或储存过程中水分流失的速度，在保证虾类风味及口感的前提下大大延长虾类的保鲜时间。废弃的保鲜剂可使用吸铁石将纳米氧化铁进行回收，其他物质均可被微生物分解，不会造成环境污染。Compared with the prior art, the present invention has the advantages that: the prepared biological preservation solution has anti-oxidation effect, can inhibit the oxidative rancidity of fat and the self-degradation effect of protein, and slows down the loss of nutrition of shrimp; it has antibacterial effect and can effectively Delays the increase of the total number of bacteria and volatile base nitrogen; has a good water-locking function, slows down the water loss rate of shrimps during transportation or storage, and greatly prolongs the fresh-keeping time of shrimps on the premise of ensuring the flavor and taste of shrimps . Iron magnets can be used to recycle the discarded preservatives, and other substances can be decomposed by microorganisms without causing environmental pollution.
具体实施例specific embodiment
下面通过实施例对本发明方案作进一步说明：Below by embodiment the scheme of the present invention is further described:
实施例1：Example 1:
一种保存虾类的生物保鲜剂，成份及其重量份为：0.02~0.6份植酸，0.1~0.2份葡萄糖氧化酶，0.01~0.03份溶菌酶为，0.15~0.55份琥珀酸，0.5~0.9份乌梅粉和0.3~0.8份丁香粉，15~25份水，0.0001~0.0003份纳米氧化铁，0.2~0.3份抗氧化剂和0.02~0.05份锁水剂。A biological preservative for preserving shrimp, the ingredients and parts by weight are: 0.02-0.6 parts of phytic acid, 0.1-0.2 parts of glucose oxidase, 0.01-0.03 parts of lysozyme, 0.15-0.55 parts of succinic acid, 0.5-0.9 1 part black plum powder and 0.3~0.8 part clove powder, 15~25 parts water, 0.0001~0.0003 part nano iron oxide, 0.2~0.3 part antioxidant and 0.02~0.05 part water-locking agent.
制备步骤为：将0.02~0.6份植酸加入15~25份水中，温度为20~30℃，搅拌，搅拌速率为200~300r/min。加入0.1~0.2份葡萄糖氧化酶，完全溶解后加入0.01~0.03份溶菌酶，再依次加入0.15~0.55份琥珀酸，0.5~0.9份乌梅粉和0.3~0.8份丁香粉，0.0001~0.0003份纳米氧化铁，抗氧化剂0.12~0.18份维生素C，0.05~0.07份没食子酸丙酯和0.03~0.05份乙酰乙酸乙酯，锁水剂0.008~0.018份山梨醇，0.009~0.022份甘油，0.003~0.01份D-葡萄糖酸，完全溶解后得到制备好的生物保鲜剂溶液。上述生物保鲜溶液具有抗氧化作用，可以抑制脂肪的氧化酸败和蛋白质的自降解作用，减缓虾类营养流失速度；具有抑菌作用，能有效延缓细菌总数和挥发性盐基氮的增加；有良好的锁水功能，减缓虾类在运输或储存过程中水分流失的速度，在保证虾类风味及口感的前提下大大延长虾类的保鲜时间。废弃的保鲜剂可使用吸铁石将纳米氧化铁进行回收，其他物质均可被微生物分解，不会造成环境污染。The preparation steps are as follows: adding 0.02-0.6 parts of phytic acid into 15-25 parts of water, stirring at a temperature of 20-30° C., and a stirring speed of 200-300 r/min. Add 0.1~0.2 parts of glucose oxidase, add 0.01~0.03 parts of lysozyme after completely dissolved, then add 0.15~0.55 parts of succinic acid, 0.5~0.9 parts of ebony powder and 0.3~0.8 parts of clove powder, 0.0001~0.0003 parts of nano-oxidized Iron, antioxidant 0.12~0.18 part vitamin C, 0.05~0.07 part propyl gallate and 0.03~0.05 part ethyl acetoacetate, water-locking agent 0.008~0.018 part sorbitol, 0.009~0.022 part glycerin, 0.003~0.01 part D - gluconic acid, after being completely dissolved, a prepared biological preservative solution is obtained. The above-mentioned biological fresh-keeping solution has anti-oxidation effect, can inhibit the oxidative rancidity of fat and the self-degradation of protein, and slows down the loss of nutrition of shrimp; it has antibacterial effect, and can effectively delay the increase of the total number of bacteria and volatile basic nitrogen; The water-locking function slows down the water loss rate of shrimps during transportation or storage, and greatly prolongs the preservation time of shrimps on the premise of ensuring the flavor and taste of shrimps. Iron magnets can be used to recycle the discarded preservatives, and other substances can be decomposed by microorganisms without causing environmental pollution.
保鲜液用途：Preservative liquid use:
1）将保鲜液分成两份，一份用制冰机制成冰块，另外一份待用；1) Divide the preservative solution into two parts, one part is made into ice cubes with an ice maker, and the other part is used for later use;
2）购买鲜活虾类，剔除次品，保留健康、大小均一的虾体，筛选后的虾体用无菌水冲洗，然后经过碎冰降温冷却5~10 分钟；2) Purchase fresh and live shrimp, remove defective products, and keep healthy, uniform-sized shrimp bodies. After screening, the shrimp bodies are washed with sterile water, and then cooled by crushed ice for 5-10 minutes;
3）将冷却后的虾体浸泡在生物保鲜剂溶液中1~3 分钟；3) Soak the cooled shrimp body in the biological preservative solution for 1-3 minutes;
4）将含有生物保鲜剂的冰块放于不锈钢圆桶内，将虾体捞出放置于圆桶内，实现一层冰块一层虾，虾体处于冰块的包围中；4) Put ice cubes containing biological preservatives in a stainless steel drum, remove the shrimp and place them in the drum to achieve one layer of ice and one layer of shrimp, and the shrimp is surrounded by ice;
5）取含有生物保鲜剂的冰块覆盖于南美白对虾表面；5) Cover the surface of Penaeus vannamei with ice cubes containing biological preservatives;
6）将不锈钢圆桶放置于2～8℃冷藏柜内贮藏；6) Store the stainless steel drum in a refrigerator at 2-8°C;
7）贮藏期间注意观察冰块的融化程度，适时补充含有生物保鲜剂的冰块。7) Pay attention to observe the melting degree of ice cubes during storage, and replenish ice cubes containing biological preservatives in due course.
实施例2：Example 2:
一种保存虾类的生物保鲜剂，成份及其重量份为：0.3份植酸，0.15份葡萄糖氧化酶，0.02份溶菌酶为，0.4份琥珀酸，0.7份乌梅粉和0.5份丁香粉，20份水，0.0001份纳米氧化铁，0.25份抗氧化剂和0.04份锁水剂。A biological preservative for preserving shrimps, the ingredients and parts by weight are: 0.3 part of phytic acid, 0.15 part of glucose oxidase, 0.02 part of lysozyme, 0.4 part of succinic acid, 0.7 part of ebony powder and 0.5 part of clove powder, 20 1 part water, 0.0001 part nano-iron oxide, 0.25 part antioxidant and 0.04 part water-locking agent.
制备步骤为：将0.3份植酸加入20份水中，温度为25℃，搅拌，搅拌速率为280r/min。加入0.15份葡萄糖氧化酶，0.02份溶菌酶为，0.4份琥珀酸，0.7份乌梅粉和0.5份丁香粉，0.0001份纳米氧化铁，抗氧化剂0.15份维生素C，0.07份没食子酸丙酯和0.03份乙酰乙酸乙酯，锁水剂0.014份山梨醇，0.018份甘油，0.008份D-葡萄糖酸，完全溶解后得到制备好的生物保鲜剂溶液。上述生物保鲜溶液具有抗氧化作用，可以抑制脂肪的氧化酸败和蛋白质的自降解作用，减缓虾类营养流失速度；具有抑菌作用，能有效延缓细菌总数和挥发性盐基氮的增加；有良好的锁水功能，减缓虾类在运输或储存过程中水分流失的速度，在保证虾类风味及口感的前提下大大延长虾类的保鲜时间。废弃的保鲜剂可使用吸铁石将纳米氧化铁进行回收，其他物质均可被微生物分解，不会造成环境污染。The preparation steps are as follows: adding 0.3 parts of phytic acid into 20 parts of water at a temperature of 25° C. and stirring at a stirring speed of 280 r/min. Add 0.15 part of glucose oxidase, 0.02 part of lysozyme, 0.4 part of succinic acid, 0.7 part of ebony powder and 0.5 part of clove powder, 0.0001 part of nano iron oxide, 0.15 part of antioxidant vitamin C, 0.07 part of propyl gallate and 0.03 part of Ethyl acetoacetate, 0.014 part of water-locking agent sorbitol, 0.018 part of glycerin, and 0.008 part of D-gluconic acid were completely dissolved to obtain a prepared biological preservative solution. The above-mentioned biological fresh-keeping solution has anti-oxidation effect, can inhibit the oxidative rancidity of fat and the self-degradation of protein, and slows down the loss of nutrition of shrimp; it has antibacterial effect, and can effectively delay the increase of the total number of bacteria and volatile basic nitrogen; The water-locking function slows down the water loss rate of shrimps during transportation or storage, and greatly prolongs the preservation time of shrimps on the premise of ensuring the flavor and taste of shrimps. Iron magnets can be used to recycle the discarded preservatives, and other substances can be decomposed by microorganisms without causing environmental pollution.
保鲜液用途：Preservative liquid use:
1）将保鲜液分成两份，一份用制冰机制成冰块，另外一份待用；1) Divide the preservative solution into two parts, one part is made into ice cubes with an ice maker, and the other part is used for later use;
2）购买鲜活虾类，剔除次品，保留健康、大小均一的虾体，筛选后的虾体用无菌水冲洗，然后经过碎冰降温冷却8分钟；2) Purchase fresh and live shrimp, remove defective products, and keep healthy, uniform-sized shrimp bodies. After screening, the shrimp bodies are washed with sterile water, and then cooled by crushed ice for 8 minutes;
3）将冷却后的虾体浸泡在生物保鲜剂溶液中3分钟；3) Soak the cooled shrimp body in the biological preservative solution for 3 minutes;
4）将含有生物保鲜剂的冰块放于不锈钢圆桶内，将虾体捞出放置于圆桶内，实现一层冰块一层虾，虾体处于冰块的包围中；4) Put ice cubes containing biological preservatives in a stainless steel drum, remove the shrimp and place them in the drum to achieve one layer of ice and one layer of shrimp, and the shrimp is surrounded by ice;
5）取含有生物保鲜剂的冰块覆盖于南美白对虾表面；5) Cover the surface of Penaeus vannamei with ice cubes containing biological preservatives;
6）将不锈钢圆桶放置于3℃冷藏柜内贮藏；6) Store the stainless steel drum in a refrigerator at 3°C;
7）贮藏期间注意观察冰块的融化程度，适时补充含有生物保鲜剂的冰块。7) Pay attention to observe the melting degree of ice cubes during storage, and replenish ice cubes containing biological preservatives in due course.
以上所述的实施例对本发明的技术方案进行了详细说明，应理解的是以上所述仅为本发明的具体实施例，并不用于限制本发明，凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等，均应包含在本发明的保护范围之内。The embodiments described above have described the technical solutions of the present invention in detail. It should be understood that the above descriptions are only specific embodiments of the present invention, and are not intended to limit the present invention. All done within the principle scope of the present invention Any modification, supplement or substitution in a similar manner shall be included within the protection scope of the present invention.
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| CN109566956A (en) * | 2018-11-30 | 2019-04-05 | 浙江金昌特种纸股份有限公司 | A kind of food preservative |
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| CN1337853A (en) * | 1998-11-19 | 2002-02-27 | 宝洁公司 | Microorganism reduction methods and compositions for food |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN102389151A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Preparation method of biological preservative for Penaeus vannamei |
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