Grain and wine pickling method of instant shrimps

一种即食虾的糟制方法

Abstract

The invention discloses a grain and wine pickling method of instant shrimps. The grain and wine pickling method mainly aims at solving the problem that existing grain and wine pickled shrimps are inconvenient to eat. Cured shrimps are subjected to saline water vacuum pickling and then pickled with grain and wine, specially-made preservative is used, and the instant grain and wine pickled shrimps are obtained after vacuum packaging and ultrasonic sterilization. Through adsorptivity of activated zeolite, the activated zeolite serves as an adsorption carrier of tea polyphenol, antimicrobial peptide and ascorbic acid to prepare the preservative used for preparation of the instant grain and wine pickled shrimps, and due to the adsorption effect of the zeolite, loss of effective ingredients in the preservative in the processing process of the grain and wine pickled shrimps is reduced; due to the high water retaining effect of the zeolite, the situation that the instant grain and wine pickled shrimps become dry and hard due to too long preservation time can be avoided, meanwhile, no chemical preservative is added, and no harm is caused to the human body.
本发明公开了一种即食虾的糟制方法,主要是针对现有糟制虾食用不方便的问题。本发明将熟化的虾经盐水真空腌制后糟制,再使用特制的保鲜剂,通过真空包装、超声波杀菌制得即食糟制虾。本发明利用活化沸石的吸附性,将其作为茶多酚、抗菌肽、抗坏血酸的吸附载体,制成保鲜剂,用于即食糟制虾的制备中,由于沸石的吸附作用,减少了保鲜剂中有效成分在糟制虾加工过程中的流失,而且由于沸石具有较强的保水作用,可以防止即食糟制虾因保存过久变得干硬,同时没有添加化学防腐剂,对人体无害。

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