Composite biological fresh-keeping agent used for squid, and fresh-keeping method thereof

The technology of a biological preservative and fresh-keeping method is applied in the field of fresh-keeping of aquatic products, which can solve the problems of low safety of squid meat chemical preservatives, achieve good antibacterial and anti-oxidative effects, less process steps, and eliminate formaldehyde

Active Publication Date: 2017-05-10
BOHAI UNIV
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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 solve the problem of low fresh-keeping safety of squid meat chemical preservatives, and provide a kind of compound biological preservative and fresh-keeping method of a kind of squid with better water retention, antibacterial, bactericidal, anti-oxidation effects, It can improve the edible and commodity value of squid

Method used

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  • Composite biological fresh-keeping agent used for squid, and fresh-keeping method thereof
  • Composite biological fresh-keeping agent used for squid, and fresh-keeping method thereof
  • Composite biological fresh-keeping agent used for squid, and fresh-keeping method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Preparation of enzymatic hydrolyzate of flounder leftovers

[0035] High-pressure cooking (121°C, 15min) of flounder leftovers (fish head, bone, skin), dried (80°C, 2h), and mixed with water (mass ratio of leftovers to water: 1:5 (g / mL)) , homogenate, adjust temperature to 40°C, adjust pH to 7.0 with sodium hydroxide, add trypsin accounting for 0.5% of the total mass of flounder leftovers, hydrolysis time is 4h, inactivate enzyme, centrifuge (5000×g, 15min), take The supernatant was concentrated and freeze-dried to obtain the enzymatic hydrolyzate of plaice leftover protein;

[0036] (2) Preparation of laminarin

[0037] Clean the kelp with deionized water, dry it at 105°C for 30 minutes, grind the dried kelp into kelp powder, and extract kelp polysaccharide with the help of ultrasonic waves. The time is 50min, the ultrasonic power is 600W, the extraction temperature is 60°C, the ratio of solid to liquid is 1:30 (g / mL), filtered, and evaporated with a rotary evapo...

Embodiment 2

[0046] (1) Preparation of enzymatic hydrolyzate of flounder leftovers

[0047]High-pressure cooking (121°C, 15min) of flounder leftovers (fish head, bone, skin), dried (80°C, 2h), and mixed with water (mass ratio of leftovers to water: 1:5 (g / mL)) , homogenate, adjust the temperature to 40°C, adjust the pH to 7.5 with sodium hydroxide, add trypsin accounting for 0.7% of the total mass of plaice leftovers, hydrolyze for 4 hours, inactivate the enzyme, centrifuge (5000 × g, 15min), and take The supernatant was concentrated and freeze-dried to obtain the enzymatic hydrolyzate of plaice leftover protein;

[0048] (2) Preparation of laminarin

[0049] Clean the kelp with deionized water, dry it at 105°C for 30 minutes, grind the dried kelp into kelp powder, and extract kelp polysaccharide with the help of ultrasonic waves. The time is 50min, the ultrasonic power is 600W, the extraction temperature is 60°C, the ratio of solid to liquid is 1:30 (g / mL), filtered, evaporated by rotar...

Embodiment 3

[0059] (1) Preparation of enzymatic hydrolyzate of flounder leftovers

[0060] High-pressure cooking (121°C, 15min) of flounder leftovers (fish head, bone, skin), dried (80°C, 2h), and mixed with water (mass ratio of leftovers to water: 1:5 (g / mL)) , homogenate, adjust the temperature to 40°C, adjust the pH to 8.0 with sodium hydroxide, add trypsin accounting for 1.0% of the total mass of plaice leftovers, hydrolyze for 4 hours, inactivate the enzyme, centrifuge (5000 × g, 15min), and take The supernatant was concentrated and freeze-dried to obtain the enzymatic hydrolyzate of plaice leftover protein;

[0061] (2) Preparation of laminarin

[0062] Clean the kelp with deionized water, dry it at 105°C for 30 minutes, grind the dried kelp into kelp powder, and extract kelp polysaccharide with the help of ultrasonic waves. The time is 50min, the ultrasonic power is 600W, the extraction temperature is 60°C, the ratio of solid to liquid is 1:30 (g / mL), filter, and use rotary evapo...

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Abstract

The invention discloses a composite biological fresh-keeping agent used for squid, and a fresh-keeping method thereof. The composite biological fresh-keeping agent comprise a squid fresh-keeping agent 1 and a squid fresh-keeping agent 2; the squid fresh-keeping agent 1 and the squid fresh-keeping agent 2 are combined for fresh keeping of squid; the squid fresh-keeping agent 1 is prepared from enzymolysis products of flounder leftovers; the squid fresh-keeping agent 2 is prepared from laminarin, pine bark polyphenol extract, and resveratrol. The fresh-keeping method comprises following steps: fresh squid is washed; vesicle is removed; squid is cut into pieces, is uniformly immersed into the squid fresh-keeping agent 1 and the squid fresh-keeping agent 2 respectively, is taken out from the squid fresh-keeping agents, and is subjected to natural air drying at 4 DEG C; the obtained dried squid is stored in fresh-keeping bags; and the fresh-keeping bags are sealed, and are stored at 0 DEG C. The composite biological fresh-keeping agent also possesses antibacterial effect and oxidation resistance, and is capable of reducing formaldehyde content in squid, and prolonging self life of squid; synergistic effect of the composite biological fresh-keeping agent in maintaining of the quality of squid is achieved; and no obvious influence on the color of squid is caused.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of aquatic products, and relates to a composite biological fresh-keeping agent for squid and a fresh-keeping method thereof. Background technique [0002] Squid, marine mollusk, cephalopod, tender meat. Squid is low in fat, mainly phospholipids, which are highly unsaturated fats. Squid has a high protein content and is rich in amino acids, and the proportion of essential amino acids is very large. At the same time, it also contains a large amount of taurine, calcium, phosphorus, iron and other elements, as well as very rich trace elements such as selenium, iodine, manganese and copper. Squid has the effects of regulating blood lipids, lowering blood pressure, anti-inflammation, anti-oxidation and protecting nerve cells. [0003] Because the squid tissue structure and physical and chemical characteristics determine that it is easy to spoil and deteriorate, the product quality is affected and the com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/08
CPCA23B7/085A23B7/154
Inventor 励建荣李颖畅牟伟丽沈琳劳敏军马永钧李钰金李学鹏仪淑敏徐永霞李婷婷邓尚贵方旭波陈小娥黄和
Owner BOHAI UNIV
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