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Compound preservative and fresh-keeping agent for cooked aquatic products

A technology for aquatic products and preservatives, which is used in the preservation of meat/fish with chemicals, food ingredients containing inorganic compounds, food ingredients containing natural extracts, etc.

Inactive Publication Date: 2016-09-21
安徽民祯生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the preservatives used are chemical preservatives, such as potassium sorbate, sodium benzoate, etc. However, the addition of chemical preservatives will have adverse effects on the taste, flavor and human health of cooked aquatic products, and may even cause cancer and teratogenicity , mutagenesis and other hazards; only focus on anti-corrosion and ignore the preservation of cooked aquatic products, which cannot maintain the original color and flavor of food; there is no scientific compound anti-corrosion preservation for specific spoilage bacteria of cooked aquatic products; in addition, The National Food Safety Standard Food Additive Use Standard has been updated to the GB2760-2014 version, and some existing preservatives in cooked aquatic products are not allowed to be used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 3: The composition and content of the cooked aquatic product compound antiseptic preservative of the present embodiment are as follows: Weigh nisin 0.3KG, potassium sorbate 0.4KG, sodium diacetate 0.4KG, tea polyphenol 0.3KG, mix well.

Embodiment 2

[0020] Embodiment 4: The composition and content of the cooked aquatic product compound antiseptic preservative of the present embodiment are as follows: take by weighing nisin 0.2KG, potassium sorbate 0.3KG, sodium diacetate 0.3KG, tea polyphenol 0.2KG, raspberry leaf ethanol extract 0.1KG, mix well.

Embodiment 3

[0021] Measure the bacteriostasis ability of the antiseptic and fresh-keeping agent that embodiment 1-4 obtains to escherichia coli, staphylococcus aureus, salmonella, lactobacillus, bacillus and enterobacteria by adopting the inhibition zone method, the result shows that all has good bacteriostasis Effect. Dissolve 0.8 g of the antiseptic and antistaling agent obtained in Examples 1-4 in 30 ml of cold boiled water, add it to 1 kg of cooked aquatic products, then add it to the cooked small yellow croaker and mix well, then carry out vacuum packaging, and combine pasteurization treatment . Store the cooked small yellow croaker in a 37°C incubator for 20 days, and use "GB / T4789.20-2003 Food Hygiene Microbiology Inspection for Aquatic Food Inspection" to measure the total number of colonies and coliforms, all of which are within the limit index range No pathogenic bacteria and specific spoilage bacteria of aquatic products were detected; in addition, the small yellow croaker has...

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PUM

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Abstract

The invention relates to a compound preservative and fresh-keeping agent for cooked aquatic products, which is prepared from the raw materials including, by weight, 1-3 parts of nisin, 2-4 parts of potassium sorbate, 2-4 parts of sodium diacetate, and 1-3 parts of an anti-oxidant. The compound preservative and fresh-keeping agent is a compound preparation which is designed through scientific optimization. Food-grade preservative and anti-oxidizing components are added to the preservative and fresh-keeping agent to achieve synergistic effects, so that the preservative and fresh-keeping agent has excellent preservative effects on the cooked aquatic products. When being subjected to pasteurization in a vacuum package, the cooked aquatic products with addition of the preservative and fresh-keeping agent is free of bag swelling after 20 days at 37 DEG C and is free of deterioration after 6 months at normal temperature. Meanwhile, the food can maintain the original fresh degree and flavors.

Description

technical field [0001] The invention relates to the field of antiseptic and fresh-keeping food, in particular to a compound anti-corrosion and fresh-keeping agent for cooked aquatic products. Background technique [0002] Aquatic products have the general characteristics of low fat and high protein, and are an indispensable and important component in a reasonable dietary structure. They have become an important source of animal protein intake for people and are favored by consumers. However, aquatic products have strong regional and seasonal characteristics, and many aquatic products often suffer from mildew and corruption during processing, storage and transportation, causing great losses. And due to seasonal reasons, fresh sales of aquatic products and their processing and product sales are affected. With the acceleration of people's life rhythm, the processing method of cooking and selling in restaurants can no longer meet the needs of modern consumers for convenient and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2250/16A23V2250/1614A23V2250/21A23V2250/214
Inventor 宋建民郑鑫王颂王德海
Owner 安徽民祯生物工程有限公司
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