Composite biological antistaling agent for minced fillet product and method for using same

A technology of biological preservatives and surimi products, which is applied in the field of preservatives, can solve problems such as human hazards, and achieve the effect of simple and convenient use

Inactive Publication Date: 2009-10-21
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned situation, the purpose of the present invention is to provide a kind of composite biological antistaling agent for surimi products, which can ex

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 100 mg of tea polyphenols and 100 mg of nisin, dissolve them in 150 ml of water, add 1000 mg of water-soluble chitosan to the solution, fully dissolve, and obtain a composite biological preservative.

[0027] During the chopping process of the surimi product processing, the above-mentioned compound biological antistaling agent is added, fully chopped and mixed, and finally processed into the surimi product.

[0028] Experiments have proved that the surimi products added with this composite biological preservative can extend the shelf life from 7 days to 14 days when stored at 0°C, compared with surimi products without any preservative added.

Embodiment 2

[0030] Weigh 300 mg of tea polyphenols and 500 mg of nisin, dissolve them in 150 ml of water, add 6000 mg of water-soluble chitosan to the solution, fully dissolve, and obtain a composite biological preservative.

[0031] During the chopping process of the surimi product processing, the above-mentioned compound biological antistaling agent is added, fully chopped and mixed, and finally processed into the surimi product.

[0032] Experiments have proved that the surimi products added with this composite biological preservative can extend the shelf life from 7 days to 35 days when stored at 0°C, compared with surimi products without any preservative added.

Embodiment 3

[0034] Weigh 200 mg of tea polyphenols and 200 mg of nisin, dissolve them in 150 ml of water, add 3000 mg of water-soluble chitosan to the solution, fully dissolve, and obtain a composite biological preservative.

[0035] During the chopping process of the surimi product processing, the above-mentioned compound biological antistaling agent is added, fully chopped and mixed, and finally processed into the surimi product.

[0036] Experiments have proved that the surimi products added with this composite biological preservative can extend the shelf life from 7 days to 28 days when stored at 0°C, compared with surimi products without any preservative added.

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PUM

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Abstract

The invention discloses a composite biological antistaling agent for a minced fillet product. The composite biological antistaling agent consists of the following components by mass percentage: 0.001 to 7 of water-soluble chitosan, 0.001 to 0.3 of tea polyphenol, 0.001 to 0.5 of nisin and the balance of water. The biological antistaling agent is prepared by compounding the water-soluble chitosan, the tea polyphenol and the nisin, is added into the minced fillet product, obviously improves the antibacterial and fresh-keeping functions and can prolong the shelf life of the minced fillet product more than two times under the refrigerating condition. The biological antistaling agent is nontoxic and safe, and does not generate influence on the flavor of the minced fillet product when being added into the minced fillet product. The invention also provides a method for using the composite biological antistaling agent.

Description

technical field [0001] The invention relates to a preservative, in particular to a composite biological preservative applied to surimi products and a method thereof. Background technique [0002] Surimi products refer to the general term for fresh fish or frozen surimi as raw materials, adding salt, auxiliary materials, etc. to grind them into fish paste, then forming and heating them into elastic gel-like foods, such as fish balls and fish cakes , Imitation crab meat, shrimp, scallops, imitation shark fin, etc. It is widely accepted by countries all over the world for its deliciousness, nutrition, convenience, and many varieties, and its demand is increasing day by day. However, at present, surimi products mostly adopt the frozen storage and distribution mode, and there are problems such as high energy consumption and high cost in the process of storage, transportation and sales, and the frozen storage process will affect the eating quality of surimi products. If it can b...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22
Inventor 励建荣林毅仪淑敏朱军莉李学鹏陆海霞
Owner ZHEJIANG GONGSHANG UNIVERSITY
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