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A kind of fresh-keeping method of shellfish

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, prolonging refrigeration period, and simple process steps.

Active Publication Date: 2018-03-20
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 preservation method, comprising the following steps: (1) preparing modified nano-SiO2; (2) preparing a preservative; (3) pre-cooling; (4) soaking to form a film; (5) quick-freezing and refrigeration. Aiming at the defects existing in the existing shellfish preservation methods, the present invention optimizes and improves the preservative and provides a preparation method of the preservative. By pre-cooling, soaking to form a film, quick freezing and then combining with low temperature refrigeration, the shellfish can be prevented from being stored in the shellfish. During the refrigeration process, browning, dry consumption, and deterioration occur, and the loss of juice during thawing is reduced. The process of the invention is simple, efficient, safe, and low in cost. On the premise of maintaining the original sensory quality of the shellfish, the refrigeration period can be extended. Improving the economic value of shellfish has great practical significance.

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 and ...

Claims

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Application Information

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Patent Type & Authority Patents(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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