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High-efficient and safe aquatic product preservative

A technology for aquatic products and preservatives, applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems such as difficulty in ensuring food safety, and achieve the effect of inhibiting bacteria and prolonging the preservation period

Inactive Publication Date: 2016-07-20
宋国祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fresh-keeping methods of aquatic products are soaked in preservatives, and preservatives are basically compound phosphates, sulfites, chlorine dioxide or sodium acetate and other chemical substances, which are difficult to ensure food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1, an efficient and safe fresh-keeping agent for aquatic products, the raw materials are composed of the following weight percentages: 15% garlic concentrate, 10% chitosan, 20% tea polyphenols, and the balance is water.

Embodiment 2

[0008] Embodiment 2, an efficient and safe fresh-keeping agent for aquatic products. The raw materials are composed of the following weight percentages: 10% garlic concentrate, 20% chitosan, 10% tea polyphenols, and the balance is water.

Embodiment 3

[0009] Embodiment 3, a high-efficiency and safe aquatic product preservative, said raw materials are composed of the following weight percentages: garlic concentrate 13%, chitosan 15%, tea polyphenol 15%, and the balance is water.

[0010] The method of using the fresh-keeping agent for aquatic products is to dilute the fresh-keeping agent into 20-30 times the fresh-keeping agent aqueous solution, then soak the shelled fresh shrimp, shellfish and fish products in the fresh-keeping agent aqueous solution for 15-20 minutes, and then use poly Store in the range of 0°C to 7°C after wrapping in vinyl film.

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PUM

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Abstract

The present invention relates to the technical field of food chemistry and particularly relates to a high-efficient and safe aquatic product preservative. The aquatic product preservative consists of the following raw materials in percentages by weight: 10-15% of garlic concentrate, 10-20% of chitosan, 10-20% of tea polyphenols, and the balanced water. The object of the present invention is to provide the high-efficient and safe aquatic product preservative which is good in preservative effects and long in shelf life.

Description

technical field [0001] The invention relates to the technical field of food chemical industry, in particular to an efficient and safe fresh-keeping agent for aquatic products. Background technique [0002] Aquatic products such as fish, shrimp, crab, etc., because they are rich in protein and water, can easily cause bacteria to multiply and deteriorate. For example, the volatile basic nitrogen of fresh turbot fish is greater than 30mg on the 10th to 13th day after low-temperature refrigeration / 100g. In order to prevent spoilage of aquatic products, the traditional method is to freeze them to make it difficult for bacteria to reproduce at low temperatures. Although spoilage is avoided, the result of freezing will cause the flesh of aquatic products to change color, dry out, harden or mince, and the umami taste will be greatly reduced. For this reason, people have been devoting themselves to the non-frozen preservation method of aquatic products all the time. At present, mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 宋国祥
Owner 宋国祥
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