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Novel composite aquatic product fresh-keeping agent, and preparation method thereof

A technology for preservatives and aquatic products, applied in the field of mixed aquatic product preservatives and the preparation thereof, can solve the problems of limited preservation effect, single component, etc., and achieve the effects of wide range of action, simple preparation method, and good bactericidal and bacteriostatic effect.

Active Publication Date: 2014-04-23
汕尾市国泰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main components of the commonly used biological preservatives for aquatic products are single, and the fresh-keeping effect is limited to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The preparation method comprises the following steps:

[0020] (1) Preparation of garlic juice: Peel and wash the garlic, dry the water on the surface, grind it thoroughly with a mortar, and filter it with 3 layers of gauze to get the juice;

[0021] (2) Prepare ginger juice: wash the ginger, dry the water on the surface, grind it thoroughly with a mortar, and filter it with 3 layers of gauze to get the juice;

[0022] (3) Mixing: Take an appropriate amount of edible ethanol with a mass concentration of 95%, add garlic juice, ginger juice, tea polyphenols, mussel agglutinin, chitin, chitosan, sodium alginate and an appropriate amount of edible acetic acid in sequence according to the formula, Mix and stir until completely dissolved;

[0023] (4) The mixed solution obtained in step (3) is subjected to vacuum filtration to remove undissolved substances;

[0024] (5) Adjust the pH value: add an appropriate amount of edible acetic acid to the filtrate to adjust the pH val...

Embodiment 1

[0028] Take 50g of peeled garlic and 50g of ginger, wash them, dry the water on the surface, grind them separately with a mortar, and filter them with 3 layers of gauze to get the juice; take 300g of edible ethanol with a mass concentration of 95%, and Add 10g garlic juice, 10g ginger juice, 30g tea polyphenols, 10g mussel agglutinin, 20g chitin, 50g chitosan, 15g sodium alginate and 20g edible acetic acid, mix and stir until completely dissolved, then dissolve the solution Suction filtration under reduced pressure to remove undissolved substances; add appropriate amount of edible acetic acid to the filtrate obtained by suction filtration under reduced pressure to adjust the pH value of the mixture to 4-6.5; then add 40g of lysozyme and stir until uniform; After 1.5 hours of vacuum degassing under the same conditions, it was left to stand at room temperature for 12 hours, and finally, the solvent was evaporated to dryness to obtain a new type of preservative for mixed aquatic p...

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PUM

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Abstract

The invention discloses a novel composite aquatic product fresh-keeping agent, and a preparation method thereof. The novel composite aquatic product fresh-keeping agent comprises 5 to 10 parts of garlic juice, 5 to 10 parts of ginger juice, 30 to 40 parts of tea polyphenol, 10 to 20 parts of crenomytilus grayanus agglutinin, 10 to 20 parts of chitin, 30 to 40 parts of lysozyme, 50 to 60 parts of chitosan, 10 to 15 parts of sodium alginate, and 20 to 30 parts of glacial acetic acid. The preparation method of the novel composite aquatic product fresh-keeping agent is simple; the novel composite aquatic product fresh-keeping agent is prepared via combination of a plurality of natural biological fresh-keeping agents, is capable of inhibiting a plurality of bacteria and microorganisms, possesses excellent sterilizing effect and antibacterial effect, and is wide in effective range, long in lasting time, and high in practicality.

Description

technical field [0001] The invention relates to the field of fresh-keeping of aquatic products, in particular to a mixed type fresh-keeping agent for aquatic products and a preparation method thereof. Background technique [0002] Aquatic products are favored by people for their delicious taste, rich nutrition, high protein content and relatively low fat content. The harvest period of aquatic products is relatively concentrated, and a large number of aquatic products need to be stored before consumption. However, due to its high protein and water content, it carries a large number of bacteria, which is easy to cause discoloration, odor, and even spoilage after slaughter. At present, the commonly used fresh-keeping technologies for aquatic products at home and abroad mainly include low-temperature preservation, chemical preservation, modified atmosphere preservation and irradiation preservation. Physical preservation methods are expensive and limited; chemical preservation ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/148
Inventor 杜伟林
Owner 汕尾市国泰食品有限公司
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