Anticorrosion and fresh-keeping method of packaged sea cucumber products

A fresh-keeping method and technology of sea cucumbers, which are applied in the field of food processing, can solve the problems that the shelf life cannot achieve the expected effect, the appearance of sea cucumbers changes, etc.

Inactive Publication Date: 2013-01-09
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to address the deficiencies in the prior art and provide a method for antiseptic preservation of packaged sea cucumber products to solve the problem of anticorrosion and preservation of packaged sea cucumber products. Significantly extend the shelf life of sea cucumber products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Antiseptic preservative preparation: prepare 5000mL of aqueous solution containing 0.01% nisin, 0.004% potassium sorbate, and 0.003% iso-Vc sodium, select 40 sea cucumbers that have been soaked, and pack each 2 into a can, each can Add 250mL of antiseptic and fresh-keeping solution, and then seal and sterilize at 100°C for 20 minutes. In the control group, 10 sea cucumbers are added to sterile water without any preservatives. After sterilization, they are naturally cooled and then inspected. The results showed that the antiseptic group did not appear any autolysis after 10 days of constant temperature acceleration at 37°C, while the control group showed severe autolysis on the 4th day.

Embodiment 2

[0017] Antiseptic preservative preparation: prepare 1000mL aqueous solution containing 0.015% nisin, 0.001% potassium sorbate, and 0.002% iso-Vc sodium, select 20 soaked sea cucumbers, put one sea cucumber in each bag, and add Antiseptic preservative solution 50mL, and then sealed by a vacuum sealing machine, sterilized in a 100°C water bath for 10 minutes, 10 sea cucumbers in the control group were added to sterile water without any preservatives, sterilized, cooled naturally, and then inspected. The results showed that no autolysis occurred in the preservative group after 7 days of constant temperature acceleration at 37°C, while severe autolysis occurred in the control group on the second day.

Embodiment 3

[0019] Antiseptic preservative preparation: Prepare 1000 mL of an aqueous solution containing 0.03% nisin, 0.004% potassium sorbate, and 0.005% sodium iso-Vc. Select 20 soaked sea cucumbers, put one sea cucumber in each bag, add 50mL of preservative liquid to each bag, and then seal it with a vacuum sealing machine and sterilize it at 100°C for 12 minutes. Bacterial water, sterilized and then cooled naturally for inspection. The results showed that no autolysis occurred in the preservative group after 7 days of constant temperature acceleration at 37°C, while severe autolysis occurred in the control group on the third day.

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PUM

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Abstract

An anticorrosion and fresh-keeping method of packaged sea cucumber products comprises the following steps of: adding an anticorrosion preservative, and sterilizing at the high temperature of 90-120 DEG C for 9-30 min, wherein the anticorrosion preservative is prepared from the following raw materials of: by weight, 0.001-0.05% of sodium erythorbate, 0.01-0.07% of nisin from streptococcus lactis, 0.001-0.005% of potassium sorbate and the balance distilled water. By the adoption of the method for anticorrosion and fresh-keeping processing of packaged sea cucumber products, good quality of the packaged sea cucumber products can be maintained within corresponding shelf-life, and storage period and shelf life are significantly prolonged. In addition, as the added anticorrosion preservative is a commonly-used food additive which accords with GB2760-2011 and has no toxic or side effect, original nutrients and flavor of processed sea cucumber can be maintained. The manufacturing method is simple, requires low cost, has large market potential, and is easy to popularize and use.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an antiseptic and fresh-keeping method for packaged sea cucumber products. technical background [0002] Since ancient times, it has been said that "the mountains have ginseng, and the sea has sea cucumbers". The two "ginseng" are almost equally famous. Ginseng is famous all over the world for nourishing vitality, while sea cucumber is listed as a delicacy because of its rich and unique nutrients. It is one of the famous "eight delicacies of seafood" in my country. Sea cucumber is warm in nature and salty in taste. It enters the heart, kidney, spleen, and stomach meridians. It has the effect of nourishing qi and yin, nourishing kidney and essence. It is suitable for impotence, nocturnal emission, premature ejaculation, frequent urination and other diseases caused by kidney deficiency. It can also be used as an auxiliary diet for anemia, tuberculosis, neurasthenia and lactation. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L3/3544A23L3/3508A23L3/3571A23L17/50
Inventor 肖小年刘剑青许英伟卢艳梅王刚易醒
Owner NANCHANG UNIV
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