Fish cleaning agent

Abstract

The invention discloses a fish cleaning agent which is characterized by consisting of the following components in parts by weight: 2-5 parts of sucrose fatty acid ester, 8-15 parts of sorbitol anhydride fatty acid ester, 20-40 parts of sodium polyphosphate, 1-3 parts of sodium carboxymethylcellulose, 40-50 parts of calcium sulfate, 10-30 parts of magnesium sulfate and 13-28 parts of sodium succinate. All raw materials are mixed and uniformly stirred to obtain the product; and the fish cleaning agent has the advantages of easily-available raw materials, low cost and good effect, and is green and environment-friendly and convenient to use.

Description

technical field [0001] The invention belongs to a meat cleaning and fresh-keeping agent. Background technique [0002] The problem of food has always been a matter of concern to people, especially the preservation of food, because food is a perishable item, which is easy to deteriorate at room temperature and cannot be stored for a long time. And food is a necessity for people's survival, so it has always been concerned by people. Therefore, the research on food preservation has been produced. People like to eat food that maintains the original quality and flavor. The spoiled food is not delicious or inedible, and it is harmful to health and even life-threatening. In order to effectively prevent food spoilage, there must be perfect and reliable food preservation techniques and methods. Under the action of physical, biochemical, and harmful microorganisms, food can lose its inherent color, aroma, taste, and shape and become rotten. The action of harmful microorganisms is the...

AI Technical Summary

Problems solved by technology

[0002] The problem of food has always been a matter of concern to people, especially the preservation of food, because food is a perishable item, which is easy to deteriorate at room temperature and cannot be stored for a long time. And food is a necessity for people's survival, so it has always been concerned by people. Therefore, research on food preservation has arisen. People like to eat food that maintains the original quality and flavor. Deteriorated food is not tasty, inedible, harmful to health, and even life-threatening

[0003] After searching for Chinese published patents, no solution identical to this patent application was found