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Fresh keeping agent and fresh keeping method for aquatic products at normal temperature by using fresh keeping agent

A fresh-keeping method and technology of a fresh-keeping agent, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of umami subsidence, affecting the quality of eating, and long time.

Inactive Publication Date: 2015-10-28
叶贤忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, frozen aquatic products need to be thawed before eating, and the thawing process often takes a long time. After thawing, if they are not eaten in time, they are also prone to oxidation and odor. , Fat will also be oxidized, causing its umami taste to fade, affecting the quality of its consumption

Method used

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Embodiment Construction

[0007] Now in conjunction with embodiment the present invention is described in further detail:

[0008] The antistaling agent of the present invention is realized in this way, take the peels including fresh oranges, tangerines, oranges, pomelo peels, soak them in hot water at 45-55°C for 15-25 minutes, stir during the soaking process, and then peel the peels Take out and add water 3-3.5 times the weight of the peel to grind until the peel is ground to a diameter of less than 1mm, then heat and boil for 10-15 minutes to become peel pulp, and then mix benzoic acid into the peel pulp, peel pulp and The weight ratio of benzoic acid is 1:0.002-0.003. Dried peels (not aged) can be used instead of fresh peels, and the amount of water should be more when using dried peels.

[0009] The fresh-keeping method of aquatic products using this preservative is realized in this way. Put the preservative into a container containing seafood that has removed internal organs including fish and s...

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PUM

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Abstract

The invention relates to a fresh keeping agent and a fresh keeping method for aquatic products at normal temperature by using the fresh keeping agent. The fresh keeping agent is characterized by being prepared through the following steps: taking peel, such as mandarin orange peel, orange peel, arancia peel and pomelo peel, soaking the peel in hot water of 45-55 DEG C for 15-25 minutes, stirring the soaked peel in the soaking process, taking out the stirred peel, adding water of which the weight is 3-3.5 times of that of the peel, grinding the peel and the water until the diameter of the ground peel is smaller than 1mm, and heating and boiling the ground peel for 10-15 minutes to make peel paste; and mixing benzoic acid in the peel paste, wherein the weight ratio of the peel paste to the benzoic acid is 1:0.002-0.003. Compared with the prior art, the fresh keeping agent and the fresh keeping method disclosed by the invention have the advantages of being capable of rapidly fresh keeping, and being capable of maintaining the original palatable taste of foods until the foods are eaten in the fresh keeping process.

Description

Technical field: [0001] The invention relates to a fresh-keeping technology. Background technique: [0002] Because aquatic products are rich in protein and fat, they are easy to oxidize. If they are stored at room temperature for more than 10 hours without fresh-keeping methods, they will oxidize and become smelly. Molluscs, in particular, will die in less than 10 minutes once they are salvaged from the water. , less than 5 hours after death, it oxidizes and becomes smelly. The traditional method of preservation is freezing. However, frozen aquatic products need to be thawed before eating, and the thawing process often takes a long time. After thawing, if they are not eaten in time, they are also prone to oxidation and odor. , Fat will also be oxidized, causing its umami taste to fade, affecting the quality of its consumption. Invention content: [0003] The object of the present invention is to provide a fresh-keeping agent that can quickly keep fresh and maintain...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/20
Inventor 叶贤忠
Owner 叶贤忠
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