Freshwater fish compound preservative, preparing method and freshwater fish preserving method

A composite freshwater fish preservation technology, applied in the fields of food preservation, chemical preservation of meat/fish, food science, etc., can solve the problems of quality cracking, texture cracking, adverse effects of sales and subsequent processing, etc. The effect of cracking, easy industrial production, and improved storage stability

Active Publication Date: 2016-04-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content and rich protein content of fish meat, the protein is degraded under the combined action of microorganisms and endogenous enzymes, ...

Method used

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  • Freshwater fish compound preservative, preparing method and freshwater fish preserving method
  • Freshwater fish compound preservative, preparing method and freshwater fish preserving method
  • Freshwater fish compound preservative, preparing method and freshwater fish preserving method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Preparation of composite preservative:

[0020] Preparation of garlic extract: peel mature garlic, mash it, take garlic paste and put it in a container, add 100 times of water and soak at 25°C for 30 minutes, filter to remove residue, centrifuge, and supernatant for later use;

[0021] Preparation of green tea extract: take green tea and dry it in an oven at 60°C, crush it, add 100 times of water and soak it at 25°C for 60 minutes, and filter the supernatant as green tea extract for later use;

[0022] Preparation of perilla extract: take perilla, dry it in an oven at 60°C, crush it, add 100 times of water and soak it at 25°C for 60 minutes, and filter the supernatant as perilla extract for later use;

[0023] Three kinds of extracts are mixed, finally water makes the concentration of each component reach: garlic extract 3% (wherein the allicin content in the extract is 0.04%), green tea extract 4% (wherein the tea polyphenol content in the extract is 0.04%) 0.06%)...

Embodiment 2

[0029] (1) Preparation of composite preservative:

[0030] Preparation of garlic extract: peel mature garlic, mash it, take garlic paste and put it in a container, add 100 times of water and soak at 25°C for 30 minutes, filter to remove residue, centrifuge, and supernatant for later use;

[0031] Preparation of green tea extract: take green tea and dry it in an oven at 60°C, crush it, add 100 times of water and soak it at 25°C for 60 minutes, and filter the supernatant as green tea extract for later use;

[0032] Preparation of perilla extract: take perilla, dry it in an oven at 60°C, crush it, add 100 times of water and soak it at 25°C for 60 minutes, and filter the supernatant as perilla extract for later use;

[0033] Three kinds of extracts are mixed, finally water makes the concentration of each component reach: garlic extract 5% (wherein the allicin content in the extract is 0.06%), green tea extract 6% (wherein the tea polyphenol content in the extract is 0.06%) 0.08%)...

Embodiment 3

[0039] (1) Preparation of composite preservative:

[0040] Preparation of garlic extract: peel mature garlic, mash it, take garlic paste and put it in a container, add 100 times of water and soak at 25°C for 30 minutes, filter to remove residue, centrifuge, and supernatant for later use;

[0041] Preparation of green tea extract: take green tea and dry it in an oven at 60°C, crush it, add 100 times of water and soak it at 25°C for 60 minutes, and filter the supernatant as green tea extract for later use;

[0042] Preparation of perilla extract: take perilla, dry it in an oven at 60°C, crush it, add 100 times of water and soak it at 25°C for 60 minutes, and filter the supernatant as perilla extract for later use;

[0043]Three kinds of extracts are mixed, finally water makes the concentration of each component reach: garlic extract 4% (wherein the allicin content in the extract is 0.05%), green tea extract 5% (wherein the tea polyphenol content in the extract is 0.05%) 0.07%),...

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Abstract

The invention discloses a freshwater fish compound preservative, a preparing method and a freshwater fish preserving method. The freshwater fish compound preservative comprises components in percent by weight: 3-6 percent of garlic extracted liquor with allicin being 0.04-0.08 percent, 4-8 percent of green tea extracted liquor with tea polyphenol content being 0.06-0.1 percent, and 2-4 percent of purple perilla extracted liquor with terpenoid content being 0.03-0.06 percent. The garlic extracted liquor, green tea extracted liquor and purple perilla extracted liquor are compounded to prepare the compound preservative, thus achieving an action of inhibiting endogenesis proteinase activity and growth of spoilage microorganisms in a fish slice, and effectively inhibiting quality deteriorating of the fish slice. Such technique can obviously improve a structure quality in a freshwater fish storage process, effectively prolongs a shelf period of the fish slice, improves the product quality and storage stability of the refrigeration and preservation fish slice, is easy for realizing industrialized production and has a broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of freshwater fish preservation, and relates to a freshwater fish composite preservative, a preparation method and a freshwater fish preservation method using the composite preservative. Background technique [0002] my country is rich in freshwater fishery resources and is one of the countries with the largest freshwater aquaculture area in the world. Fish protein is rich and easy to digest and absorb. Freshwater fish is a high-quality protein resource. In 2014, my country's freshwater fish farming output reached 26.0297 million tons. Domestic freshwater fish are mostly sold fresh. In recent years, with the improvement of people's consumption level and the transformation of consumption patterns in our country, the sales volume of fresh-keeping aquatic products has gradually increased. Because freshwater fish is perishable, it is often stored in a low-temperature preservation method. However, due to the ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L3/3472
CPCA23B4/20A23L3/3472
Inventor 许艳顺葛黎红夏文水姜启兴蒋晓庆于沛沛
Owner JIANGNAN UNIV
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