Sashimi preservative

A technology of sashimi and preservatives, applied in the field of food additives, can solve problems such as unsatisfactory preservation effect, difficulty in storage and preservation, and influence on taste, and achieve the effects of safe and reliable use, less raw material usage, and prolonged freshness

Inactive Publication Date: 2017-02-01
莫丽婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, we weigh the pros and cons from two aspects: From a nutritional point of view, sashimi has not undergone traditional cooking methods such as frying, frying, and steaming, so the nutrients are not lost at all, and it is a very nutritious dish, but as we all know It is very difficult to store and keep fresh. The current fresh-keeping method of sashimi is to put it on ice and seal it together for fresh-keeping.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Ratio of sashimi preservative:

[0013] Chitosan 1.5%,

[0014] Sodium Lactate 2.35%,

[0015] Sodium Erythorbate 0.03%,

[0016] Citric Acid 1.2%,

[0017] Vitamin C 0.20%,

[0018] Lecithin 0.04%,

[0019] Sucrose Esters 0.94%,

[0020] Tea polyphenols 1.2%,

[0021] Glutamic Acid 2.55%.

[0022] Preparation and application of sashimi preservative: mix chitosan, sodium lactate, sodium erythorbate, citric acid, vitamin C, lecithin, sucrose ester, tea polyphenols, and amino acids according to weight percentage, stir for 10 minutes, and then put them in the refrigerator Cool to 5°C internally. The prepared preservative is sprayed on the surface of the sashimi, and the treated sashimi is sealed with a plastic wrap and placed in an environment of 0° C. for refrigeration.

Embodiment 2

[0024] Ratio of sashimi preservative:

[0025] Chitosan 1.7%,

[0026] Sodium Lactate 2.35%,

[0027] Sodium Erythorbate 0.03%,

[0028] Citric Acid 1.3%,

[0029] Vitamin C 0.22%,

[0030] Lecithin 0.04%,

[0031] Sucrose Esters 0.96%,

[0032] Tea polyphenols 1.3%,

[0033] Alanine 2.55%.

[0034] Preparation and application of sashimi preservative: mix chitosan, sodium lactate, sodium erythorbate, citric acid, vitamin C, lecithin, sucrose ester, tea polyphenols, and amino acids according to weight percentage, stir for 13 minutes, and then put them in the refrigerator Cool to 3°C internally. The prepared preservative is sprayed on the surface of the sashimi, and the treated sashimi is sealed with a plastic wrap and placed in a -2°C environment for refrigeration.

Embodiment 3

[0036] Ratio of sashimi preservative:

[0037] Chitosan 1.8%,

[0038] Sodium Lactate 2.35%,

[0039] Sodium Erythorbate 0.03%,

[0040] Citric Acid 1.5%,

[0041] Vitamin C 0.23%,

[0042] Lecithin 0.04%,

[0043] Sucrose Esters 0.98%,

[0044] Tea polyphenols 1.4%,

[0045] Glycine 2.55%.

[0046] Preparation and application of sashimi preservative: mix chitosan, sodium lactate, sodium erythorbate, citric acid, vitamin C, lecithin, sucrose ester, tea polyphenols, and amino acids according to weight percentage, stir for 15 minutes, and then put them in the refrigerator Cool to 0°C internally. The prepared preservative is sprayed on the surface of the sashimi, and the treated sashimi is sealed with a plastic wrap and placed in a -5°C environment for refrigeration.

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PUM

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Abstract

The invention discloses a sashimi preservative, which is prepared from chitosan, sodium lactate, erythorbic acid sodium, citric acid, vitamin C, lecithin, sucrose ester, tea polyphenol and amino acid. The preservative provided by the invention is prepared from antioxidant and anticorrosive ingredients of safe, non-toxic and high-efficient natural food aiming at different microscopic flora, is simple in preparation method, less in raw material usage amount, and safe and reliable to use, and can be eaten together with food. The preservative provided by the invention not only can enable sashimi to maintain original taste and delicate flavor, but also has antioxidant and anticorrosive functions, so that the freshness of the sashimi can be greatly prolonged.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a fresh-keeping agent for sashimi. [0002] technical background [0003] Sashimi originated in China and has a long history. It was later spread to Japan, the Korean Peninsula and other places. It is a very popular food in Japan. Sashimi is easy to make, delicious to eat and rich in nutrition. But at the same time, we weigh the pros and cons from two aspects: From a nutritional point of view, sashimi has not undergone traditional cooking methods such as frying, frying, and steaming, so the nutrients are not lost at all, and it is a very nutritious dish, but as we all know It is very difficult to store and keep fresh. The current fresh-keeping method of sashimi is to place it on ice cubes and seal it together for fresh-keeping. Contents of the invention [0004] In view of the problems raised above, the present invention provides a preservative that not only maintains t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 莫丽婷
Owner 莫丽婷
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