Aquatic product freshness retaining agent and preparation method thereof

A technology for aquatic products and preservatives, applied in the field of aquatic product preservatives and their preparation, can solve the problems of product spoilage, loss, affecting the quality and sensory of aquatic products, etc.

Inactive Publication Date: 2017-05-10
广西睿桂涵农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, fish, shrimp, crab, etc. are favored by consumers because they are rich in protein, unsaturated fatty acids, and water. However, such products can easily cause bacteria to multiply, resulting in the decomposition of protein in food to produce amines and other alkaline substances. Spoilage products, after capture, the protein is degraded due to its own enzymatic hydrolysis reaction, and unsaturated fatty acids are easily oxidized, making the product spoilage, and the shape and color change, affecting the original quality and sensory of aquatic products
Therefore, in order to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preservative for aquatic products, mainly made of the following raw materials in parts by weight: 13 parts of rosemary extract, 11 parts of leucaena seed extract, 13 parts of sage extract, 11 parts of apple extract, and 11 parts of tea extract 11 parts of bamboo vinegar, 13 parts of onion extract, 13 parts of ginger extract, 7 parts of sorbitol, and 7 parts of maltitol.

[0022] The aquatic product antistaling agent obtained by the above proportioning is prepared using the following method, which specifically includes the following steps:

[0023] (1) Raw material processing: remove rotten parts and impurities from rosemary, leucaena seeds, sage, apples, tea leaves, onions and ginger, clean them and set aside;

[0024] (2) Preparation of the extract: respectively pulverize the processed rosemary, leucaena seeds, sage and tea leaves, mash the apples, onions and ginger, then stir and mix them with ethanol solvent respectively, successively After osmosis, dissolution, d...

Embodiment 2

[0029] A preservative for aquatic products, mainly made of the following raw materials in parts by weight: 14 parts of rosemary extract, 12 parts of leucaena seed extract, 14 parts of sage extract, 12 parts of apple extract, 12 parts of tea extract 12 parts of bamboo vinegar, 14 parts of onion extract, 14 parts of ginger extract, 8 parts of sorbitol, and 8 parts of maltitol.

[0030] The aquatic product antistaling agent obtained by the above proportioning is prepared using the following method, which specifically includes the following steps:

[0031] (1) Raw material processing: remove rotten parts and impurities from rosemary, leucaena seeds, sage, apples, tea leaves, onions and ginger, clean them and set aside;

[0032] (2) Preparation of the extract: respectively pulverize the processed rosemary, leucaena seeds, sage and tea leaves, mash the apples, onions and ginger, then stir and mix them with ethanol solvent respectively, successively After osmosis, dissolution, diffu...

Embodiment 3

[0037] A preservative for aquatic products, mainly made of the following raw materials in parts by weight: 15 parts of rosemary extract, 13 parts of leucaena seed extract, 15 parts of sage extract, 13 parts of apple extract, and 13 parts of tea extract 13 parts of bamboo vinegar, 15 parts of onion extract, 15 parts of ginger extract, 9 parts of sorbitol, and 9 parts of maltitol.

[0038] The aquatic product antistaling agent obtained by the above proportioning is prepared using the following method, which specifically includes the following steps:

[0039] (1) Raw material processing: remove rotten parts and impurities from rosemary, leucaena seeds, sage, apples, tea leaves, onions and ginger, clean them and set aside;

[0040] (2) Preparation of the extract: respectively pulverize the processed rosemary, leucaena seeds, sage and tea leaves, mash the apples, onions and ginger, then stir and mix them with ethanol solvent respectively, successively After osmosis, dissolution, d...

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PUM

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Abstract

The invention relates to the technical field of freshness retaining of aquatic products and provides an aquatic product freshness retaining agent and a preparation method thereof. The aquatic product freshness retaining agent is prepared from the following main raw materials in parts by weight: 13-15 parts of a rosemary extraction solution, 11-13 parts of a leucaena leucocephala extraction solution, 11-13 parts of a saivia officinalis extraction solution, 8-10 parts of an apple extraction solution, 13-15 parts of a tea extraction solution, 7-9 parts of sorbitol, 7-9 parts of maltitol, 13-15 parts of a bamboo vinegar solution, 8-10 parts of an onion extraction solution and 8-10 parts of a ginger extraction solution. The preparation method of the aquatic product freshness retaining agent comprises the steps of treating the raw materials, preparing the extraction solutions, and uniformly mixing and stirring to prepare the aquatic product freshness retaining agent. The aquatic product freshness retaining agent is various in functions and excellent in effects of retaining freshness and protecting color; the shelf life of the aquatic products can be effectively prolonged; the original quality of the aquatic products can be effectively retained; flavor and texture of the aquatic products are not influenced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a fresh-keeping agent for aquatic products and a preparation method thereof. Background technique [0002] Aquatic products are rich in 8 essential amino acids and are one of the main sources of high-quality protein for human beings. They are delicious and nutritious, with low fat content. Among them, fish, shrimp, crab, etc. are favored by consumers because they are rich in protein, unsaturated fatty acids and water. However, such products can easily cause bacteria to multiply, resulting in the decomposition of protein in food to produce alkalinity such as amines. For spoilage products, after capture, the protein is degraded due to its own enzymatic hydrolysis reaction, and unsaturated fatty acids are easily oxidized, making the product spoilage, and the shape and color change, affecting the original quality and sensory of aquatic products. Therefore, ...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 陆志斌
Owner 广西睿桂涵农业有限公司
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