Traditional Chinese medicine extracting solution for freshness preservation of fish flesh

Abstract

The invention relates to a traditional Chinese medicine extracting solution for freshness preservation of fish flesh, and belongs to the technical field of freshness preservation of aquatic products. The extracting solution is characterized by comprising the following components in parts by weight: 10-15 parts of gastrodia elata extracting solution, 25-35 parts of grape pip extracting solution, 10-35 parts of total citrus flavones extracting solution, and 30-40 parts of total chrysanthemum flavones extracting solution. The traditional Chinese medicine extracting solution takes a pure natural gastrodia elata extracting solution, a grape pip extracting solution, a total citrus flavones extracting solution and a total chrysanthemum flavones extracting solution as natural preservative agents, has functions of freshness preservation and corrosion resistance, and can delay the decay and deterioration of food; a layer of uniform thin film can be formed on the surface of the fish flesh processed by the preservative, is non-toxic and edible, and can be used for effectively prolonging the storage period of the fish flesh; the traditional Chinese medicine extracting solution is safe and pure natural and is low in production cost; the fish flesh stored by the freshness preservation method is similar to live fish in freshness, flavor and texture within 50 to 60 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a traditional Chinese medicine extract used for fresh-keeping of fish. Background technique [0002] At present, there are several processing and preservation sales channels for fish meat: a small amount is transported to the destination by a keep-alive ship for sale; some is preserved by chilling, that is, in a foam box, a layer of crushed ice and a layer of fish are kept fresh and sealed in a whole box package. Generally, this way of fresh-keeping fish mainly enters supermarkets and vegetable farms. The freshness of such fresh-keeping fish in winter road transportation is 3-4 days. It can still reach the first level, but it is difficult to guarantee the quality beyond this deadline; the caught fish are transported to the processing factory to be ice-coated and then processed into frozen products, which are frozen in the refrigerator and sol...

AI Technical Summary

Problems solved by technology

[0002] At present, there are several processing and preservation sales channels for fish meat: a small amount is transported to the destination by a keep-alive ship for sale; some is preserved by chilling, that is, in a foam box, a layer of crushed ice and a layer of fish are kept fresh and sealed in a whole box package. Generally, this way of fresh-keeping fish mainly enters supermarkets and vegetable farms. The freshness of such fresh-keeping fish in winter road transportation is 3-4 days. It can still reach the first level, but it is difficult to guarantee the quality beyond this deadline; the caught fish are transported to the processing factory to be ice-coated and then processed into frozen products, which are frozen in the refrigerator and sold at an appropriate time; a very small amount is processed into dry products for sale. Products generally have high salt content, but they lack the tender texture of fresh fish muscle itself, which does not meet the natural, green and healthy needs of modern dietary consumption

The above-mentioned processing and preservation cannot guarantee the freshness, flavor and texture of fresh fish for a long time

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