A kind of squid fresh-keeping agent and fresh-keeping method thereof

A fresh-keeping method and a technology of a fresh-keeping agent, which are applied in the direction of meat/fish preservation, food preservation, meat/fish preservation with a coating protective layer, etc., can solve the problems of low fresh-keeping safety of chemical preservatives, and improve food and commodity quality. value, stable performance, and growth-inhibiting effect

Active Publication Date: 2018-04-20
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of low fresh-keeping safety of squid meat chemical preservatives, and provide a biological composite preservative with good water retention, antibacterial, bactericidal and anti-oxidation effects and a fresh-keeping method thereof, which can improve the edible quality of squid. and commodity value

Method used

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  • A kind of squid fresh-keeping agent and fresh-keeping method thereof
  • A kind of squid fresh-keeping agent and fresh-keeping method thereof
  • A kind of squid fresh-keeping agent and fresh-keeping method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Batching according to the following weight percentages:

[0027] Polyaspartic acid (Mr=1000-5000) 0.05%, phytic acid 0.02%, sodium alginate 0.5%, and the balance is water.

[0028] The preparation process of the squid antistaling agent in this embodiment is as follows: first, polyaspartic acid is dissolved in water, then sodium alginate is added and stirred, then phytic acid is added and stirred, and the squid antistaling agent is obtained after mixing evenly.

[0029] The fresh-keeping method of squid, after preparing the preservative according to the above ratio, take 5kg of preservative and place it in an environment of 4°C to keep warm; wash the fresh squid, cut the capsule, and then cut it into slices; take 10kg of cut squid slices, Soak evenly in preservative at 4°C for 10 minutes, remove and drain the squid slices for 1 minute, and let them air dry naturally at 4°C. After air-drying, a layer of fresh-keeping film will form on the surface of the squid slices. Tie...

Embodiment 2

[0031] Batching according to the following weight percentages:

[0032] Polyaspartic acid (Mr=1000-5000) 0.1%, phytic acid 0.05%, sodium alginate 0.5%, and the balance is water.

[0033] The squid preservative preparation process is:

[0034] Firstly, polyaspartic acid is dissolved in water, secondly, sodium alginate is added to stir, and then phytic acid is added to stir, and after mixing evenly, the squid preservative is obtained.

[0035] The preservation method of squid is:

[0036] After preparing the antistaling agent according to the above ratio, take 5kg of the antistaling agent and place it in an environment at 4°C to keep warm; wash the fresh squid, cut it into capsules, and then cut it into slices; take 10kg of cut squid meat and place it in a 4°C environment. After soaking evenly in the preservative for 5 minutes, remove the squid slices and drain for 1.5 minutes, and place them at 4°C to air dry naturally. After air drying, a layer of fresh-keeping film will for...

Embodiment 3

[0038] Batching according to the following weight percentages:

[0039] Polyaspartic acid (Mr=1000-5000) 0.02%, phytic acid 0.005%, sodium alginate 0.2%, and the balance is water.

[0040] The squid preservative preparation process is:

[0041] Firstly, polyaspartic acid is dissolved in water, secondly, sodium alginate is added to stir, and then phytic acid is added to stir, and after mixing evenly, the squid preservative is obtained.

[0042] The preservation method of squid is:

[0043] After preparing the antistaling agent according to the above ratio, take 5kg of the antistaling agent and place it in an environment at 4°C to keep warm; wash the fresh squid, cut it into capsules, and then cut it into slices; take 10kg of cut squid meat and place it in a 4°C environment. After soaking evenly in the preservative for 8 minutes, take out the squid slices and drain them for 2 minutes, and let them air-dry naturally at 4°C. After air-drying, a layer of fresh-keeping film will f...

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Abstract

A squid fresh-keeping agent and fresh-keeping method thereof, which are composed of: 0.02%-0.2% polyaspartic acid, 0.005%-0.05% phytic acid, 0.1%-0.5% sodium alginate, and the balance of water; The fresh-keeping method is: dissolve polyaspartic acid in water, then add sodium alginate and stir evenly, and finally add phytic acid and stir evenly to prepare squid fresh-keeping agent; wash fresh squid, cut capsules, and then cut into flakes, and then Soak evenly in the squid preservative at a temperature of 4°C, remove and drain the squid slices, and let them air-dry naturally at 4°C. A layer of fresh-keeping film will form on the surface of the squid slices after air-drying. The advantages are: the antistaling agents are all made of natural green raw materials, which are safe and non-toxic, and do not produce harmful substances to the human body. The preservation period of fresh squid meat can reach 10-15 days, which is convenient for the transportation and circulation of squid meat.

Description

technical field [0001] The invention belongs to the field of preservation of seafood, in particular to a method for preservation of squid. Background technique [0002] Squid, a marine cephalopod mollusk, has tender meat. In addition to high protein and low fat, it also contains a large amount of elements such as taurine, calcium, phosphorus, and iron, as well as trace elements such as selenium, iodine, manganese, and copper. , rich in nutrition, is a seafood treasure. [0003] However, due to the organizational structure and physical and chemical characteristics of squid itself, it is easy to change its freshness, which affects product quality and reduces commodity value. Therefore, how to prolong the storage period of squid meat and improve its hygienic safety has become a very important link in the entire squid industry chain. The fresh-keeping methods and fresh-keeping treatments of squid have always been a hot topic discussed by experts in the aquatic industry and aqua...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10A23B4/033
Inventor 励建荣张羽陈宏何蒙仪淑敏马永钧
Owner BOHAI UNIV
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