Shellfish fresh-keeping method

A fresh-keeping method and shellfish technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems such as poor fresh-keeping effect, and achieve the effects of improving refrigeration time and quality, simple process steps, and scientific and reasonable formula.

Active Publication Date: 2015-09-02
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem of poor fresh-keeping effect of the shellfish fresh-keeping method in the prior art, and provides a process with simple steps, high efficiency, safety and low cost, which can prevent shellfish from browning, dry consumption, A shellfish preservation method that reduces deterioration, reduces juice loss during thawing, and prolongs the storage period of shellfish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of modified nano-SiO 2 : Nano-SiO 2 Adding mass percent concentration to be 0.5% sodium dodecylsulfonate aqueous solution, nano-SiO 2 The mass ratio to sodium dodecylsulfonate aqueous solution is 1:100, adjust the pH to 4, stir for 6 hours, filter, wash with water, and finally dry and grind to obtain modified nano-SiO 2 ,stand-by.

[0023] (2) Preparation of preservative: 0.01% glucose oxidase, 1% glucose, 0.3% dithiothreitol, 0.01% modified nano-SiO 2 , 0.02% monoglyceride, 0.5% sodium caseinate, 3% rosmarinic acid, 0.03% nisin, 1% pullulan, and the balance is the mass percentage of water. Finally, dissolve the monoglyceride in water and stir evenly, then add the modified nano-SiO 2 Perform ultrasonic dispersion, then add glucose oxidase, glucose, dithiothreitol, sodium caseinate, rosmarinic acid and nisin and stir evenly, finally add pullulan, mix evenly and desorb under vacuum Gas for 10 minutes to get the preservative, ready to use.

[0024] (3...

Embodiment 2

[0028] (1) Preparation of modified nano-SiO 2 : Nano-SiO 2 Adding mass percent concentration to be 0.7% sodium dodecylsulfonate aqueous solution, nano-SiO 2 The mass ratio to the sodium dodecylsulfonate aqueous solution is 1: 150. After adjusting the pH to 5, stir for 8 hours, filter, wash with water, and finally dry and grind to obtain the modified nano-SiO 2 ,stand-by.

[0029] (2) Preparation of preservative: 0.03% glucose oxidase, 3% glucose, 0.5% dithiothreitol, 0.05% modified nano-SiO 2 , 0.05% monoglyceride, 1% sodium caseinate, 5% rosmarinic acid, 0.05% nisin, 2% pullulan, and the balance is the mass percentage of water. Finally, dissolve the monoglyceride in water and stir evenly, then add the modified nano-SiO 2 Perform ultrasonic dispersion, then add glucose oxidase, glucose, dithiothreitol, sodium caseinate, rosmarinic acid and nisin and stir evenly, finally add pullulan, mix evenly and desorb under vacuum Gas for 15 minutes to get the antistaling agent, ready...

Embodiment 3

[0034] (1) Preparation of modified nano-SiO 2 : Nano-SiO 2 Add the mass percent concentration to be 0.6% in the sodium dodecylsulfonate aqueous solution, nano-SiO 2 The mass ratio to sodium dodecylsulfonate aqueous solution is 1:120, adjust the pH to 4.5, stir for 7 hours, filter, wash with water, and finally dry and grind to obtain modified nano-SiO 2 ,stand-by.

[0035] (2) Preparation of preservative: 0.02% glucose oxidase, 2% glucose, 0.4% dithiothreitol, 0.03% modified nano-SiO 2 , 0.03% monoglyceride, 0.8% sodium caseinate, 4% rosmarinic acid, 0.04% nisin, 1.2% pullulan, and the balance is the mass percentage of water. Finally, dissolve the monoglyceride in water and stir evenly, then add the modified nano-SiO 2 Perform ultrasonic dispersion, then add glucose oxidase, glucose, dithiothreitol, sodium caseinate, rosmarinic acid and nisin and stir evenly, finally add pullulan, mix evenly and desorb under vacuum Gas for 12 minutes to get the antistaling agent, ready to ...

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PUM

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Abstract

The invention discloses a shellfish fresh-keeping method. The shellfish fresh-keeping method comprises 1, modified nanometer SiO2 preparation, 2, fresh-keeping agent preparation, 3, pre-cooling, 4, immersion film forming and 5, quick-freezing and refrigeration. Through optimization and improvement, the shellfish fresh-keeping method solves problems of the existing shellfish fresh-keeping method. The invention provides a preparation method of the fresh-keeping agent. Through pre-cooling, immersion film forming, quick-freezing and low-temperature refrigeration, browning, drying loss and deterioration of shellfish in refrigeration are prevented and a juice loss in unfreezing is reduced. The shellfish fresh-keeping method has simple processes, high efficiency, safety and a low cost, retains original appearance and quality of shellfish meat, prolongs a refrigeration period and has great practical significance for shellfish economic value improvement.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping method for shellfish. Background technique [0002] Shellfish (such as mussels, etc.) are nutritious, delicious, and have high edible value. However, the shellfish harvest season is concentrated, the harvesting period is short, storage and transportation are inconvenient, and it is difficult to keep alive and fresh. If the shellfish is not processed in time after capture, it is very easy to deteriorate and die. Therefore, how to preserve fresh shellfish and prolong the storage period is of great significance for promoting the development of shellfish aquaculture and improving the economic benefits of shellfish. [0003] Application publication number CN102578681A, the Chinese patent of application publication date 2012.07.18 discloses a fresh-keeping method for shellfish: spit out sand for 24 hours, wash the shellfish, remove the shell an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/20
Inventor 宋凯李铁军丁跃平郭远明李子孟
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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