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鲜虾短期保鲜剂的配制,可分为三个程序: 1.配方 取三聚磷酸钠24.8份,D——山梨糖醇24.8份,谷氨酸钠24.8份,柠檬酸固体粉末14.9份,抗坏血酸(即Vc)7.4份,50％～70％的植酸2.5份,维生素E0.5份,烟酸胺固体粉末0.3份。 2.制法 将上述各粉状物料按比例搅匀拌和呈粉末状(粒大者需研碎)混合料:水=0.3:99.7的重量比例,将二者成液状混合即成鲜虾生化保鲜剂。 3.使用 先将刚捕捞出来,而一时无法应市的鲜虾,在新配制成的保鲜剂中浸泡5分钟,即捞出,于5℃温度下贮存。
Fresh shrimp preparation of short-term preservatives can be divided into three procedures: 1. Recipe to take 24.8 parts of sodium tripolyphosphate, D - 24.8 parts of sorbitol, 24.8 parts of sodium glutamate, 14.9 parts of citric acid solid powder, ascorbic acid (Vc) 7.4 parts, 50% to 70% of phytic acid 2.5 parts of vitamin E 0.5 parts of nicotinic acid amine powder 0.3 parts. 2. Method of law The above powdery materials in proportion to mix and stir in the form of powder (granulation who need to be ground) Mixture: water = 0.3: 99.7 weight ratio, the two into a liquid mixture Serve fresh shrimp biochemical preservation Agent. 3. Use the first just fishing out, and sometimes can not be the city of shrimp, freshly prepared preservative soaked in 5 minutes, remove, at a temperature of 5 ℃ storage.