Plant source natural preservative and application thereof to seafood seasoner

Abstract

The invention discloses plant source natural preservative. The plant source natural preservative is characterized by being composed of, by weight, 25-40 parts of a vladimiria souliei (franch.) ling extracting solution, 15-30 parts of a pogostemon cablin (blanco) benth. extracting solution, 10-20 parts of a Chinese brake herb extracting solution, 20-40 parts of a nard extracting solution, 10-15 parts of a tarragon extracting solution and 10-25 parts of a vitex extracting solution. When the plant source natural preservative is applied to the seafood seasoner, original earthy smell of the seafood seasoner can be improved, the seafood seasoner can have plant aroma, meanwhile, chemical preservative can be substituted, growing of microorganisms is delayed and inhibited, the shelf life of the seafood seasoner is prolonged, and safety of the seafood seasoner is guaranteed.

Description

technical field [0001] The invention relates to a natural antiseptic, in particular to a plant source natural antiseptic and its application in seafood seasoning. Background technique [0002] my country is a large country with abundant aquatic products. In recent years, with the increasing market demand for diversified aquatic products, my country's aquatic product processing industry has also developed rapidly. However, at present, the high value-added products produced by my country's aquatic product processing industry are few, and the technical content is low. During the processing process, a large amount of leftovers such as shrimp shells, fish heads, and fish viscera will be produced. These leftovers are rich in nutrients such as protein and amino acids. Substances, the current treatment method for the leftovers of aquatic product processing is mainly to bury them, which not only causes a great waste of raw materials, but also pollutes the environment. [0003] Seafoo...

AI Technical Summary

Problems solved by technology

However, due to the high water content in aquatic products, strong tissue enzyme activity, inappropriate handling, storage methods, and the environment and microorganisms contained in them, the waste of aquatic products is easy to spoil and deteriorate during processing, and has a strong fishy smell, which affects Flavor and nutrition...

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