Natural plant extract dried fish preservative and preparation method and application thereof

Abstract

The present invention belongs to the research field of food processing technology and particularly relates to a natural plant extract dried fish preservative which can extend the storage period of dried fish and a preparation method and an application thereof. The preservative consists of the following components in percentages by mass: 29.00-30.50% of ampelopsis megalophylla extract, 29.00-30.10% of tea extract, 24.00-25.00% of mulberry leaf extract, 1.15-1.25% of dried orange peel essence oil, 1.20-1.30% of clove essence oil, 7.15-8.30% of vitamin C and 5.30-6.50% of vitamin E. The preparation method includes the following steps: according to the above ratio, the ampelopsis megalophylla extract, tea leaf extract, mulberry leaf extract, dried orange peel essence oil, clove essence oil, vitamin C and vitamin E are weighed, the weighed materials are placed into a blending tank to be stirred evenly, and the stirred materials are packed using a compound aluminum bags or canned to obtain the natural plant extract dried fish preservative.

Description

technical field [0001] The invention belongs to the field of food processing technology research, and particularly relates to a natural plant extract dried fish preservative for prolonging the storage period of dried fish, a preparation method and application thereof. Background technique [0002] Drying is a traditional method of preserving fish. The combination of pickling and drying reduces the moisture content and increases the osmotic pressure to prolong the shelf life. The dried salted fish has a unique flavor and has always been popular among the people. However, this product also has a series of defects such as low moisture content of dried fish and poor taste; high salt content can easily cause cardiovascular and cerebrovascular diseases; highly unsaturated fatty acids in fish will be destroyed by solar ultraviolet radiation during product storage. Oxidative damage. With the enhancement of people's safety awareness, traditional salted fish products with high salt ...

AI Technical Summary

Problems solved by technology

However, the main problems of this kind of products are high moisture content and low salt content, the product is susceptible to microbial contamination and reproduction, fat is easily oxidized, and the shelf life is short

[0003] The patent with the publication number CN1437887A discloses a method of low-salt and low-temperature salted seafood fish, which is stored at low temperature, salted at low temperature with ice, cleaned, salted at low temperature, then cleaned, soaked or sprayed with natural antiseptic preservatives, Low-temperature drying, packaging and other processes are used to make finished products. This method is complicated in process and high in production cost. Adding antiseptic preservatives affects the food safety of the product, and this method is not suitable for marinating freshwater fish

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