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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AI-Extracted 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 ...

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.

Application Domain

Meat/fish preservation using chemicals

Technology Topic

MushroomChemistry +6

Examples

Experimental program(3)

Example Embodiment

[0017] Example 1

[0018] A special composite preservative for fresh fish meat and a preparation method, the steps are as follows:

[0019] (1) dissolving sodium alginate in sterile water, heating to 50°C, stirring until completely dissolved to obtain solution A, and adding 250 mL of sterile water to each gram of sodium alginate;

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

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

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

[0023] And, in described step (3), the preparation method of Flammulina velutipes extract is as follows:

[0024] Take 5 parts of Flammulina velutipes and 10 parts of water, crush the Flammulina velutipes and mix them with water to obtain a mixture, add the mixture to the enzymolysis tank, use 1 mol/L food-grade NaOH solution to adjust the pH to 8, and add 0.1% of the total mass of the mixture. Alkaline protease, hydrolyzed at 40 °C for 1 h, then adjusted the pH to 5 with 1 mol/L food-grade hydrochloric acid solution, added papain with 0.1% of the total mass of the mixture, neutral protease with 0.05% of the total mass of the mixture, and 0.05% of the total mass of the mixture. Flavor protease, hydrolyzed at 80°C for 2 hours, then heated to 80°C and stirred for 2 hours, and cooled to room temperature to obtain Flammulina velutipes extract.

Example Embodiment

[0025] Example 2

[0026] A special composite preservative for fresh fish meat and a preparation method, the steps are as follows:

[0027] (1) dissolving sodium alginate in sterile water, heating to 80°C, stirring until completely dissolved to obtain solution A, and adding 500 mL of sterile water to every gram of sodium alginate;

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

[0029] (3) Mix the solution A and the solution B in a volume ratio of 15:1, stir evenly, add the Flammulina velutipes extract, the amount of the Flammulina velutipes extract is 0.5 g/mL, and the film is formed after the reaction for 30 minutes to obtain a special purpose for fresh fish meat. Compound preservative.

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

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

[0032] Take 15 parts of Flammulina velutipes and 20 parts of water, crush the Flammulina velutipes and mix them with water to obtain a mixture, add the mixture to the enzymatic hydrolysis tank, use 1 mol/L food-grade NaOH solution to adjust the pH to 9, and add 0.3% of the total mass of the mixture. Alkaline protease, hydrolyzed at 50°C for 3h, then adjusted the pH to 7 with 1mol/L food-grade hydrochloric acid solution, added papain with 0.2% of the total mass of the mixture, neutral protease with 0.1% of the total mass of the mixture, and 0.1% of the total mass of the mixture. Flavor protease, hydrolyzed at 90°C for 4 hours, then heated to 80°C and stirred for 4 hours, and cooled to room temperature to obtain Flammulina velutipes extract.

Example Embodiment

[0033] Example 3

[0034] A special composite preservative for fresh fish meat and a preparation method, the steps are as follows:

[0035] (1) dissolving sodium alginate in sterile water, heating to 65°C, stirring until completely dissolved to obtain solution A, and adding 375 mL of sterile water to every gram of sodium alginate;

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

[0037] (3) Mix the solution A and the solution B in a volume ratio of 10:1, stir evenly, add the Flammulina velutipes extract, the amount of the Flammulina velutipes extract is 0.35g/mL, and the film is formed after the reaction for 20min, and the special purpose for obtaining fresh fish meat is obtained. Compound preservative.

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

[0039] And, in described step (3), the preparation method of Flammulina velutipes extract is as follows:

[0040] Take 10 parts of Flammulina velutipes and 15 parts of water, crush the Flammulina velutipes and mix them with water to obtain a mixture, add the mixture to the enzymolysis tank, use 1 mol/L food-grade NaOH solution to adjust the pH to 8.5, and add 0.2% of the total mass of the mixture. Alkaline protease, hydrolyzed at 45°C for 2 hours, then adjusted pH to 6 with 1 mol/L food-grade hydrochloric acid solution, added papain with 0.15% of the total mass of the mixture, neutral protease with 0.07% of the total mass of the mixture, and 0.07% of the total mass of the mixture. Flavor protease, hydrolyzed at 85°C for 3 hours, then heated to 80°C and stirred for 3 hours, and cooled to room temperature to obtain Flammulina velutipes extract.

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Classification and recommendation of technical efficacy words

easy to operate
The process is simple and feasible

Special compound preservative for fresh fish and preparation method of preservative

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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