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Special compound preservative for fresh fish and preparation method of preservative

A technology for composite fresh-keeping and fresh fish, which is applied in the field of preparation of special composite preservatives for fresh fish, can solve problems such as prolonging the fresh-keeping period, and achieve the effects of prolonging the fresh-keeping period, simple operation, and good preservation effect

Inactive Publication Date: 2017-02-01
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a preparation method for a special composite preservative for fresh fish. The preservative prepared by sodium alginate, pomegranate peel extract and Flammulina velutipes extract can keep fresh fish well, retain the nutritional value and pure taste of fresh fish to the greatest extent, and has a good preservation effect. The retention rate of nutritional value reaches over 95%, which ensures the edible effect, avoids the waste of fresh fish, saves resources, and can meet the needs of consumers. At the same time, the shelf life of fresh fish after using this preservative can reach more than 180 days , prolong the fresh-keeping period, and bring convenience to the preservation of fresh fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Special composite antistaling agent for fresh fish and its preparation method, the steps are as follows:

[0019] (1) Dissolve sodium alginate in sterile water, heat to 50°C, stir until completely dissolved to obtain solution A, add 250mL of sterile water to each gram of sodium alginate;

[0020] (2) Soak the pomegranate peel extract in hot water solution at 70°C for 25 minutes, stir until completely dissolved to obtain solution B, add 10 mL of hot water to each gram of pomegranate peel extract to dissolve;

[0021] (3) Mix solution A and solution B at a volume ratio of 5:1, stir evenly, add the extract of Flammulina velutipes, the amount of the extract of Flammulina velutipes is 0.05g / mL, and form a film after 10 minutes of reaction to obtain special fresh fish. Composite preservative.

[0022] Moreover, in the step (3), solution A and solution B are mixed at a volume ratio of 10:1.

[0023] And, the preparation method of Flammulina velutipes extract in described ste...

Embodiment 2

[0026] Special composite antistaling agent for fresh fish and its preparation method, the steps are as follows:

[0027] (1) Dissolve sodium alginate in sterile water, heat to 80°C, stir until completely dissolved to obtain solution A, add 500mL of sterile water to each gram of sodium alginate;

[0028] (2) Soak the pomegranate peel extract in a hot water solution at 80°C for 30 minutes, stir until completely dissolved to obtain solution B, add 20 mL of hot water to each gram of pomegranate peel extract to dissolve;

[0029] (3) Mix solution A and solution B at a volume ratio of 15:1, stir evenly, add the extract of Flammulina velutipes, the amount of the extract of Flammulina velutipes is 0.5g / mL, and form a film after 30min of reaction to obtain fresh fish. Composite preservative.

[0030] Moreover, in the step (3), solution A and solution B are mixed at a volume ratio of 10:1.

[0031] And, the preparation method of Flammulina velutipes extract in described step (3) is as...

Embodiment 3

[0034] Special composite antistaling agent for fresh fish and its preparation method, the steps are as follows:

[0035] (1) Dissolve sodium alginate in sterile water, heat to 65°C, stir until completely dissolved to obtain solution A, add 375mL of sterile water to each gram of sodium alginate;

[0036] (2) Soak pomegranate peel extract in hot water solution at 75°C for 27 minutes, stir until completely dissolved to obtain solution B, add 15mL hot water to each gram of pomegranate peel extract to dissolve;

[0037] (3) Mix solution A and solution B at a volume ratio of 10:1, stir evenly, add the extract of Flammulina velutipes, the amount of the extract of Flammulina velutipes is 0.35g / mL, and form a film after 20min of reaction, to obtain special fresh fish meat Composite preservative.

[0038] Moreover, in the step (3), solution A and solution B are mixed at a volume ratio of 10:1.

[0039] And, the preparation method of Flammulina velutipes extract in described step (3) i...

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Abstract

The invention relates to a special compound preservative for fresh fish and a preparation method of the preservative. The preparation method is simple, convenient and practicable in process, simple to operate, wide in raw material source and low in cost. According to the method, the preservative is prepared by the aid of sodium alginate, pomegranate peel extracts and needle mushroom extracts, freshness of the fresh fish can be effectively preserved by the prepared preservative, nutritive value and pure taste of the fresh fish are furthest retained, the preservation effect of the fresh fish is good, the retention rate of the nutritive value of the fresh fish reaches 95% or more, eating effect is ensured, waste of the fresh fish is avoided, resources are saved, consumer requirements can be met, the shelf life of the fresh fish can reach 180 days or more by the aid of the preservative, refreshing time is prolonged, and the fresh fish is conveniently preserved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of a special composite preservative for fresh fish. Background technique [0002] Fish has rich nutritional value, and the protein content of fish is relatively high, so fish meat is a good source of protein, and the absorption rate of protein is very high, about 85-98% will be absorbed by the human body, and the fat content of fish is higher than that of There are much less other meat, and it is also rich in fats such as EPA and DHA. Fish is a good food for meals, not only delicious but also nutritious. [0003] However, the preservation time of the current fresh fish meat is relatively short, and the preservation effect is not good. In the long-term storage process, problems such as rot, change of taste, and decline in umami taste are prone to occur, resulting in waste of products and affecting the edible effect. , has improved consumption cost, ca...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 田光娟李喜宏高轶楠李丽梅
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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