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The use of disinfectants in traditional methods of sterilization is unstable, and Vibrio parahaemolyticus is also detected from time to time, especially in the summer and autumn. Therefore, this subject will transform the production process because ozone water is used as an oxidizing antiseptic agent. Easy to react with reducing media to affect performance, so designed to use ozone water dynamic sterilization treatment (spray sterilization), to achieve better bactericidal preservation effect, control the occurrence of pathogenic bacteria, so that products achieve high quality, safety, low bacteria Export requirements. Frozen shrimp production process comparison is as follows:
Traditional process fresh shrimp (refrigerated) → (fresh water rinsing) → shelling (one floor workshop) → shrimp soaking → chlorine preparation disinfection → classification → ice storage → sterilizing water rinsing → single freezing → bagging → icing clothes → packaging → finished products New process fresh shrimp (ice) → (clean water rinse) → ozone water spray (1-2 minutes, flow tank transport) → shell (one floor workshop) → shrimp soak → spray disinfection → grade → ice → ozone Water spray rinsing → single freezing → bagging → icing clothes → packaging → finished products In the above process flow, the general production water of the manufacturers with better conditions has been filtered and chlorinated, and the sanitary quality of water quality is better. Can be used for production and ice making needs.
The new process is a safe and efficient disinfectant produced by simple ozone water generating equipment. It can be used not only for production and ice-making, but also for the production of industrial equipment, consoles, manpower and all equipment in the post-production workshop. The ground sterilization and sterilization are safe and efficient, and the operation is very convenient. However, due to the fact that ozone does not maintain the remaining angle in water, there is no continuous defense against re-contamination and the re-growth of pathogens. Therefore, two to three ozone water treatment processes were designed to ensure product safety and high quality.
II. Effect of ozone water on inactivation of microorganisms and production quality of shrimps
1. The effect of ozone water on microorganisms The ozone is a very unstable lavender gas under normal temperature and pressure. It has no residue after the action, and it has a fresh odor when it is traced. It has no harm to the human body and is slightly soluble in water. , And at low temperatures can promote the dissolution of ozone; In addition, ozone can also kill chlorine-resistant microorganisms.
Through the bactericidal test of the Vibrio parahaemolyticus and the total amount controlled by this product, different concentrations of ozone water (ozone concentration range of 0.20-0.80 mg/L) were made with an ozone generator and acted on different concentrations of parahaemolytic vibrio suspensions. The liquid and production samples were used to determine the total number of bacteria (indicated by B), their inactivation effects were compared, and the action time was 1 minute. The control group was treated with filtered and sterilized tap water. The test results are shown in Table 2 of Table 1. Vibrio parahaemolyticus tests and counting were performed using the N0173-92 method.
Kill rate (%) = (number of cells before treatment - number of cells after treatment) / number of cells before treatment 100%, kill value = -LgNt/No
Ozone water quality requirements: water purification treatment; pollution index (SDI) <4, turbidity 1 NTU, total number of Fe bacteria: normal nutrient agar plate count ozone concentration of 0.70 mg/L.
From the test results, it can be seen that the effect of ozone water on the bactericidal action of the tested bacteria is obvious, the bactericidal effect has a great relationship with the concentration, and at the same time, there is no significant difference in the results obtained after the prolonged action, all of which theoretically The conclusion is consistent, in the actual production should strictly control the operating parameters to achieve the maximum effect.
In the implementation of the new process, the cumulative effect of the killing of Vibrio parahaemolyticus by each process point (technical point: spray rinsing twice, single freezing, frozen storage, etc., in which the previous stage spray rinsing treatment process has a stronger killing effect Finally, the goal of killing Vibrio parahaemolyticus was achieved. Several batches of production trials did not detect the results of Vibrio parahaemolyticus.
2. Effect of ozone water on sensory perception of the shrimp body: Ozone water (0.40 mg/L) prepared by the above method was processed for 10 minutes after the shellfish and the shrimp were processed respectively. There was no significant difference after several judgments. The flavor and other qualities are not abnormal, so they are applied to production within a certain ozone concentration range.
III. Conclusions Based on the above-mentioned results of several tests, it is feasible to implement ozone water sterilization treatment in some sections of the production; and there is no environmental problem in ozone water treatment, no residue and side-effects on the product, and the use cost is low. Simple, no adverse effects on product sense, etc. At the same time, it also has the characteristics of promoting ozone dissolution and enhancing bactericidal effect on production water at low temperature, which overcomes the disadvantages of the disinfectant used in traditional production and fully demonstrates the superiority of this technology.
Relatively speaking, the total investment of this equipment is low, and the return is fast. It is in line with the investment plan of export food manufacturers. With the continuous development of marine fisheries and the further expansion of export trade, this has no environmental pollution and sterilization effect is good. The low-cost ozone water disinfection and sterilization process modification technology will be one of the key projects in the future market development.
Study on the New Production Technology of Exported Frozen Shrimp
First, the new production process design of frozen shrimps From the current status of the export of frozen shrimp production, the traditional method of disinfection used in the production process mainly uses chlorine disinfectants to soak shrimp as the main method of sterilization. Chlorine-containing disinfectants, as an oxidizing disinfectant, will gradually become ineffective during use (reviewed elsewhere) and require continuous supplementation of disinfectants, and chlorine-containing disinfectants react chemically with protein-based aquatic products and generate a certain amount of harmful effects. Substances are left in the products. Many manufacturers often abuse disinfectants to achieve better bactericidal and preservation effects in the process of use. In the long run, they will seriously pollute the environment and cause negative impacts on the flavor of the products.