Shrimp meat freshness preserving composite film-formation solution and preparation method thereof

A technology of film-forming liquid and shrimp, which is applied in the direction of preserving meat/fish with a coating protective layer, can solve the problems of poor fresh-keeping effect, achieve the effect of maintaining freshness, simple and reasonable formula, and prolonging the fresh-keeping period

Active Publication Date: 2014-09-24
SHANTOU JINTAI AQUATIC IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem of poor fresh-keeping effect of the fresh-keeping shrimp fresh-keeping film-forming solution in the prior art, and provides a fresh-keeping shrimp fresh-keeping composite film-forming liquid. Shrimp body surface is bri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A fresh-keeping composite film-forming liquid for shrimp, consisting of the following components in mass percentage: 2% chitosan, 1% acetic acid, 0.5% sodium caseinate, 5% sorbitol, 0.5% phytic acid, 0.3% trehalose , 0.3% calcium chloride, 0.1% carrageenan, 8% propolis water extract, 20% ginger water, and the balance is garlic water.

[0022] The preparation method of this shrimp fresh-keeping composite film-forming liquid is:

[0023] (1) Add 3 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, then pour the above propolis alcohol solution into 80°C hot water while stirring, to make a propolis alcohol solution with a final concentration of 40% ethanol , after stirring for 10 minutes, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue according to the above steps to obtain the second filtrate, combine the first filtrate and the second filtrate to recover ethanol, and finally concentrate at 70°C to ...

Embodiment 2

[0028] A fresh-keeping composite film-forming liquid for shrimp, consisting of the following components in mass percentage: 2.3% chitosan, 1.2% acetic acid, 0.7% sodium caseinate, 7% sorbitol, 0.7% phytic acid, 0.4% trehalose , 0.4% calcium chloride, 0.2% carrageenan, 9% propolis water extract, 24% ginger water, and the balance is garlic water.

[0029] The preparation method of this shrimp fresh-keeping composite film-forming liquid is:

[0030] (1) Add 4 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, pour the above propolis alcohol solution into 82°C hot water while stirring, and make it into a propolis alcohol solution with a final concentration of 45% ethanol , after stirring for 12 minutes, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue according to the above steps to obtain the second filtrate, combine the first filtrate and the second filtrate to recover ethanol, and finally concentrate at ...

Embodiment 3

[0035] A fresh-keeping composite film-forming liquid for shrimp, consisting of the following components in mass percentage: 3% chitosan, 1.5% acetic acid, 1% sodium caseinate, 10% sorbitol, 1% phytic acid, 0.5% trehalose , 0.5% calcium chloride, 0.3% carrageenan, 10% propolis water extract, 30% ginger water, and the balance is garlic water.

[0036] The preparation method of this shrimp fresh-keeping composite film-forming liquid is:

[0037] (1) Add 5 times the amount of 95% edible ethanol to the propolis, stir well to dissolve it, pour the above propolis alcohol solution into 85°C hot water while stirring, and make it into a propolis alcohol solution with a final concentration of 50% ethanol , after stirring for 15 minutes, cool to room temperature, filter to obtain the first filtrate, re-extract the filter residue according to the above steps to obtain the second filtrate, combine the first filtrate and the second filtrate to recover ethanol, and finally concentrate at 80°C...

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PUM

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Abstract

The invention discloses a shrimp meat preserving composite film-formation solution in order to solve the problem of poor preservation effect of a shrimp meat preserving film-formation solution in the prior art. The composite film-formation solution is prepared from the following components in percentage by mass: 2%-3% of chitosan, 1%-1.5% of acetic acid, 0.5%-1% of sodium caseinate, 5%-10% of sorbitol, 0.5%-1% of phytic acid, 0.3%-0.5% of trehalose, 0.3%-0.5% of calcium chloride, 0.1%-0.3% of carrageenan, 8%-10% of propolis water extract, 20%-30% of gingerade and the balance of garlic water. The composite film-formation solution is simple and reasonable in formula, excellent in preserving and water-retention performance, and capable of prolonging the preservation time of shrimp meat. The invention also discloses a preparation method of the shrimp meat preserving composite film-formation solution. The preparation method comprises the following steps: weighing all the raw materials in a ratio; evenly mixing acetic acid, propolis water extract, gingerade and garlic water; adding chitosan, sodium caseinate, sorbitol, phytic acid, trehalose and calcium chloride; and finally adding carrageenan to obtain a mixture, evenly mixing the mixture, and standing for 10-15 minutes under vacuum condition. The preparation method has simple technological steps, high operability and low implementation cost.

Description

technical field [0001] The invention relates to the field of fresh-keeping aquatic products, in particular to a composite film-forming liquid for fresh-keeping shrimp and a preparation method thereof. Background technique [0002] Shrimp meat is tender, delicious, high in protein, low in fat, contains a lot of trace elements and essential amino acids for the human body, and is an animal food with high nutritional value. Shrimp, as a processed form of shrimp, is popular because it does not contain shrimp shells and is more convenient to eat. [0003] At present, the traditional fresh-keeping methods for fresh-keeping shrimps are refrigeration or freezing preservation, but these two fresh-keeping methods all have the following deficiencies: cold storage, although the structure of fresh-keeping shrimps has not been destroyed, because the protease existing in its tissue still has relatively large activity, As a result, the fresh-keeping time is short, and the frozen fresh-kee...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 宋茹韦荣编王阳光
Owner SHANTOU JINTAI AQUATIC IND
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