Phosphate-free sugar-free anti-freezing method for improving shrimp meat flavor of frozen-storage vannabine

• Main Authors: SUN JIAN'AN, MAO XIANGCHAO, LI JIAO, ZHANG YEJUN
• Format: Patent
• Language: Chinese; English
• Published: 07.11.2023
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a phosphate-free sugar-free anti-freezing method for improving the shrimp meat flavor of frozen Litopenaeus vannamei, which comprises the following steps: (1) taking fresh and alive Litopenaeus vannamei, cleaning, removing heads, removing shells, removing intestines, and taking the shrimp meat; (2) soaking the shrimp meat in a proline solution for 0.5-2.0 hours, wherein the soaking temperature is controlled to be 3-5 DEG C; the mass fraction of proline in the proline solution is 2%-5%; and (3) taking out the shrimp meat, wiping the surface moisture, putting into a packaging box, and freezing and storing in a refrigerator at-18 DEG C. According to the method disclosed by the invention, the proline is used as an antifreeze agent, phosphate is not used, the shrimp meat does not have alkaline astringent taste, sugar is not used, the shrimp meat does not have sweet taste, and extra heat is not brought. The method provided by the invention can effectively reduce the thawing loss rate, effect