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
View PDF1 Cites 6 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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.

[0...

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...

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 ra...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap