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Aquatic product compound preservative and preparation method thereof

A technology for composite fresh-keeping and aquatic products, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of affecting the taste, consuming a large amount of electricity, producing toxins, etc., to reduce damage and loss, low cost, and maintain freshness. Effect

Inactive Publication Date: 2016-05-04
SUZHOU CITY XIANGCHENG DISTRICT TAIPING CRAB IND SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Aquatic products are one of the important foods for human beings. They are rich in protein and have rich nutritional value. However, once aquatic products such as fish, shrimp, crab and eel die and stop breathing, it is very easy to multiply various spoilage bacteria. Aquatic products It also gradually decomposes to produce various products with rancid odors such as hydrogen sulfide, ammonia and amines. What's more, these dead aquatic products will not only deteriorate and affect the taste, but even lose their nutritional value, and may also produce toxins and kill them. not edible
[0003] The existing fresh-keeping methods for aquatic products mainly include low-temperature fresh-keeping and chemical fresh-keeping. However, low-temperature fresh-keeping requires a large amount of electric energy, while chemical fresh-keeping has a complicated manufacturing process and high production costs. Its residues in aquatic products will also bring harm to the human body. harm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of a composite preservative for aquatic products, the preparation steps are as follows:

[0018] 1) The raw materials are weighed in parts by weight: 14 parts of citric acid, 10 parts of Prunella vulgaris, 9 parts of Folium Folium, 12 parts of pine needles, 8 parts of chrysanthemum, 7 parts of honeysuckle, 6 parts of cinnamon, 5 parts of pepper leaves, 9 parts of sodium chloride and 80 parts of sterilized distilled water;

[0019] 2) Prunella vulgaris, Daqingye and pine needles are mashed and placed in sterilized distilled water, heated to 70°C, kept for 3 hours, and then cooled to 40°C;

[0020] 3) Fry chrysanthemum, honeysuckle, cinnamon and pepper leaves and grind them into 30-mesh fine powder;

[0021] 4) Add citric acid, sodium chloride and the finely ground powder in step 3) to step 2), and stir evenly.

Embodiment 2

[0023] A preparation method of a composite preservative for aquatic products, the preparation steps are as follows:

[0024] 1) The raw materials are weighed in parts by weight: 23 parts of citric acid, 15 parts of Prunella vulgaris, 12 parts of Folium Folium, 16 parts of pine needles, 10 parts of chrysanthemum, 7 parts of honeysuckle, 9 parts of cinnamon, 11 parts of pepper leaves, 10 parts of sodium chloride and 85 parts of sterilized distilled water;

[0025] 2) Prunella vulgaris, Daqingye and pine needles are mashed and placed in sterilized distilled water, heated to 95°C, kept for 5 hours, and then cooled to 40°C;

[0026] 3) Fry chrysanthemum, honeysuckle, cinnamon and pepper leaves and grind them into 40-mesh fine powder;

[0027] 4) Add citric acid, sodium chloride and the finely ground powder in step 3) to step 2), and stir evenly.

Embodiment 3

[0029] A preparation method of a composite preservative for aquatic products, the preparation steps are as follows:

[0030] 1) The raw materials are weighed in parts by weight: 25 parts of citric acid, 18 parts of Prunella vulgaris, 16 parts of Folium Folium, 18 parts of pine needles, 16 parts of chrysanthemum, 13 parts of honeysuckle, 15 parts of cinnamon, 12 parts of pepper leaves, 13 parts of sodium chloride and 95 parts of sterilized distilled water;

[0031] 2) Prunella vulgaris, Folium Folium and pine needles are mashed and placed in sterilized distilled water, heated to 100°C, kept for 5 hours, and then cooled to 40°C;

[0032] 3) Fry chrysanthemum, honeysuckle, cinnamon and pepper leaves and grind them into 50-mesh fine powder;

[0033] 4) Add citric acid, sodium chloride and the finely ground powder in step 3) to step 2), and stir evenly.

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Abstract

The present invention discloses an aquatic product compound preservative and a preparation method thereof. The aquatic product compound preservative consists of the following raw materials in parts by weight: 14-25 parts of citric acid, 10-18 parts of prunella vulgaris, 9-16 parts of folium isatidis, 12-18 parts of pine needles, 8-16 parts of chrysanthemums, 7-13 parts of honeysuckles, 6-15 parts of cassia barks, 5-12 parts of Zanthoxylum piperitum leaves, 9-13 parts of sodium chloride and 80-95 parts of sterile distilled water. The aquatic product compound preservative is simple in recipe and easy and convenient in manufacturing method, low and cheap in cost, free of any harmful substances, brings no harms to human body, and in addition, can effectively maintain the freshness of the aquatic products, and reduce the damage and loss of the nutrients in the aquatic products to some extent.

Description

technical field [0001] The invention relates to a composite preservative for aquatic products used in the field of aquatic products and a preparation method thereof. Background technique [0002] Aquatic products are one of the important foods for human beings. They are rich in protein and have rich nutritional value. However, once aquatic products such as fish, shrimp, crab and eel die and stop breathing, it is very easy to multiply various spoilage bacteria. Aquatic products It also gradually decomposes to produce various products with rancid odors such as hydrogen sulfide, ammonia and amines. What's more, these dead aquatic products will not only deteriorate and affect the taste, but even lose their nutritional value, and may also produce toxins and kill them. Not suitable for consumption. [0003] The existing fresh-keeping methods for aquatic products mainly include low-temperature fresh-keeping and chemical fresh-keeping. However, low-temperature fresh-keeping require...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 汤金育
Owner SUZHOU CITY XIANGCHENG DISTRICT TAIPING CRAB IND SPECIALIZED COOP
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