Aquatic product fresh-keeping agent

A technology of preservatives and aquatic products, which is applied in the direction of preserving meat/fish with chemicals, which can solve problems that are easy to endanger human health, achieve the effects of no toxic side effects, maintain fresh flavor, and excellent fresh-keeping effect

Inactive Publication Date: 2015-08-12
伍祖林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a fresh-keeping agent for aquatic products, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The fresh-keeping agent for aquatic products in this embodiment is prepared from the following raw materials in parts by weight: 20 parts of pigskin, 10 parts of weed, 16 parts of scallion, 5 parts of pheasant, 3 parts of gentian, and 5 parts of vitex , 2 parts of ginger skin, 3 parts of yam, 2 parts of Houttuynia cordata, 2 parts of Coptis chinensis, and 2 parts of Chine root.

[0015] The preparation method of the fresh-keeping agent for aquatic products is as follows: mix the above-mentioned ingredients evenly, pulverize them, add water, decoct 3 times for 30 minutes each time, collect the filtrate obtained from three decoctions, and let it stand to cool.

[0016] The fresh-keeping method of aquatic products is as follows: wash the aquatic products, then soak them in the above-mentioned fresh-keeping agent for aquatic products, transpose them in the refrigerator, adjust the temperature to 5°C, soak them for two hours, take them out, and dry them in the air.

[0017] ...

Embodiment 2

[0019] The fresh-keeping agent for aquatic products in this embodiment is prepared from the raw materials in the following parts by weight: 15 parts of pigskin, 20 parts of scallion, 20 parts of scallion, 7 parts of pheasant, 7 parts of gentian, and 7 parts of vitex , 7 parts of ginger skin, 1 part of yam, 8 parts of Houttuynia cordata, 6 parts of berberine, and 6 parts of Chine root.

[0020] The preparation method of the fresh-keeping agent for aquatic products is as follows: mix the above ingredients evenly, pulverize them, add water, decoct twice for 45 minutes each time, collect the filtrate obtained from the two decoctions, and let it stand to cool.

[0021] The fresh-keeping method of aquatic products is as follows: wash the aquatic products, then soak them in the above-mentioned fresh-keeping agent for aquatic products, transpose them in the refrigerator, adjust the temperature to 5°C, soak them for two hours, take them out, and dry them in the air.

[0022] The fresh-...

Embodiment 3

[0024] The fresh-keeping agent for aquatic products in this embodiment is prepared from the following raw materials in parts by weight: 25 parts of pigskin, 25 parts of scallion, 12 parts of scallion, 10 parts of pheasant, 10 parts of gentian, and 10 parts of vitex , 10 parts of ginger skin, 6 parts of yam, 5 parts of Houttuynia cordata, 10 parts of berberine, and 10 parts of Chine root.

[0025] The preparation method of the fresh-keeping agent for aquatic products is as follows: mix the above-mentioned ingredients evenly, pulverize them, add water, decoct 3 times for 30 minutes each time, collect the filtrate obtained from three decoctions, and let it stand to cool.

[0026] The fresh-keeping method of aquatic products is as follows: wash the aquatic products, then soak them in the above-mentioned fresh-keeping agent for aquatic products, transpose them in the refrigerator, adjust the temperature to 5°C, soak them for two hours, take them out, and dry them in the air.

[002...

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PUM

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Abstract

The invention discloses an aquatic product fresh-keeping agent. The aquatic product fresh-keeping agent is prepared by adopting the following raw materials in parts by weight: 15 to 25 parts of salsola collina, 10 to 25 parts of evonymun alatus, 12 to 20 parts of fistular onion stalk, 5 to 10 parts of litsea cubeba, 3 to 10 parts of felwort, 5 to 10 parts of fructus viticis, 2 to 10 parts of ginger peel, 1 to 6 parts of Chinese yam, 2 to 8 parts of cordate houttuynia, 2 to 10 parts of coptis chinensis and 2 to 10 parts of couch grass root. The aquatic product fresh-keeping agent is prepared by compounding salsola collina, evonymun alatus, fistular onion stalk, litsea cubeba, felwort, fructus viticis, finger peel, Chinese yam, cordate houttuynia, coptis chinensis and couch grass root and is purely natural and free from toxic and side effect; the fresh-keeping effect on aquatic products is better than that of a traditional chemical fresh-keeping agent; moreover, the aquatic product fresh-keeping agent contains the substances such as the fistular onion stalk, ginger peel and the like, so that not only can the fishy smell of the aquatic product be removed, but also the delicious flavor of the aquatic product can be maintained.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to an aquatic product fresh-keeping agent. Background technique [0002] Aquatic products such as fish, shrimp, crab, etc., because they are rich in protein and water, can easily cause bacteria to multiply and deteriorate. In order to prevent aquatic products from spoiling, the traditional method is to freeze them to make it difficult for bacteria to reproduce at low temperatures. The corruption of aquatic products is avoided, but during the freezing process, the nutrients of aquatic products are lost, the flesh of aquatic products changes color, the meat becomes dry, hard or minced, and its umami taste is greatly reduced. For this reason, people have been devoting themselves to researching the non-frozen fresh-keeping method of aquatic products. At present, most of the fresh-keeping methods for aquatic products are soaked in preservatives, and preservatives are basicall...

Claims

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Application Information

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IPC IPC(8): A23B4/18
Inventor 伍祖林
Owner 伍祖林
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