Shellfish film preservative

A film-coating preservative and preservative technology, applied in the field of food processing, can solve the problem of shellfish without relevant technical documents, etc., and achieve the effects of maintaining moisture and flavor, reducing pollution, and preventing freezing and burning.

Inactive Publication Date: 2012-07-18
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mainly for fish and shrimp aquatic products, there is no relevant technical literature for shellfish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1. A coating preservative for shellfish.

[0016] Put the fresh scallops into the seawater for 24 hours and then wash them with seawater, wash the surface of the scallops, remove the shells and take the meat. Immerse the scallops in the coating solution for about 2 minutes. After a film is formed on the surface of the scallops, (The shellfish soaked in sodium alginate should be gelled in calcium chloride for 1-2 minutes), drained, sealed in vacuum packaging, and kept fresh at -20°C. The ratio of preservative aqueous solution is as follows: 1.0%~2.0% chitosan, 0.02% Nisin, 0.2%~0.5% vitamin C, 0.6%~1% edible acetic acid, 0.02%~0.06% tea polyphenols; or 1.0%~ 2.0% sodium alginate; or 1.0% to 2.0% sodium alginate, 0.02% Nisin, 0.2% to 0.5% vitamin C; or 1.0% to 2.0% sodium alginate, 0.05% lysozyme, 0.2% to 0.5% vitamin C , 6% to 8% glycine.

Embodiment 2

[0017] Example 2. A coating preservative for shellfish.

[0018] Put the fresh and live variegated clams into seawater for 24 hours, spit out sand, and then wash them with sea water. Clean the surface of the variegated clams, remove the shells and take the meat, and immerse the variegated clams in the coating solution for about 2 minutes. After a film is formed on the surface of the clams, (The shellfish soaked in sodium alginate should be gelled in calcium chloride for 1-2 minutes), drained, sealed in vacuum packaging, and kept fresh at -20°C. The ratio of preservative aqueous solution is as follows: 1.0%~2.0% chitosan, 0.02% Nisin, 0.2%~0.5% vitamin C, 0.6%~1% edible acetic acid, 0.02%~0.06% tea polyphenols; or 1.0%~ 2.0% sodium alginate; or 1.0% to 2.0% sodium alginate, 0.02% Nisin, 0.2% to 0.5% vitamin C; or 1.0% to 2.0% sodium alginate, 0.05% lysozyme, 0.2% to 0.5% vitamin C , 6% to 8% glycine.

Embodiment 3

[0019] Example 3. A coating preservative for shellfish.

[0020] Put the fresh cockles into the seawater for 24 hours, spit out the sand, and then wash them with sea water, wash the surface of the cockles, remove the shells and take the meat. Immerse the cockles meat in the coating solution for about 2 minutes. After a film is formed on the surface of the shellfish, (The shellfish soaked in sodium alginate should be gelled in calcium chloride for 1-2 minutes), drained, sealed in vacuum packaging, and kept fresh at -20°C. The ratio of preservative aqueous solution is as follows: 1.0%~2.0% chitosan, 0.02% Nisin, 0.2%~0.5% vitamin C, 0.6%~1% edible acetic acid, 0.02%~0.06% tea polyphenols; or 1.0%~ 2.0% sodium alginate; or 1.0% to 2.0% sodium alginate, 0.02% Nisin, 0.2% to 0.5% vitamin C; or 1.0% to 2.0% sodium alginate, 0.05% lysozyme, 0.2% to 0.5% vitamin C , 6% to 8% glycine.

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PUM

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Abstract

The invention provides a shellfish film preservation method, relates to a shellfish film preservative, and belongs to the technical field of food processing. The preservation, by proportion, comprises 1.0-2.0% of chitosan, 0.02% of nisin, 0.2-0.5% of vitamin C, 0.6-1% of edible acetic acid and 0.02-0.06% of tea polyphenol; or 1.0-2.0% of sodium alginate; or 1.0-2.0% of sodium alginate, 0.02% of nisin and 0.2-0.5% of vitamin C; or 1.0-2.0% of sodium alginate, 0.05% of lysozyme, 0.2-0.5% of vitamin C and 6-8% of glycine and the balance water. The method includes subjecting shellfish to conditioning for twenty-four hours, washing, shelling and taking out meat, immersing the meat into the preservative for about two minutes, draining, performing vacuum package, and preserving the meat at the temperature of 20 DEG C below zero. The shellfish film preservative has the advantages that a thin-film formed on the surface of the shellfish meat is capable of blocking the growth of microorganism, reducing the speed of oxidative deterioration, and the like.

Description

technical field [0001] The invention relates to a fresh-keeping agent coated with shellfish, which belongs to the technical field of food processing. Background technique [0002] Shellfish have high nutritional value and delicious taste. The nutritional characteristics are high protein, high trace elements, high iron, high calcium and less fat. Its muscles are delicate, the proportion of various trace elements is appropriate, the protein content is high, the fat content is low, and it is easily digested and absorbed by the human body. Shellfish contain a kind of 7-cholesterol and 24-methylene cholesterol that can lower serum cholesterol. They both have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. Shellfish are rich in calcium and other trace elements, such as iodine, zinc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3571
CPCY02A40/90
Inventor 刘红英齐凤生高捷王岳鸿张辉李丽娜张观科王贞强
Owner HEBEI AGRICULTURAL UNIV.
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