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Preparation process for preventing fat oxidation of sleeve-fish

A technology of fat oxidation and preparation technology, which is applied in the direction of food ingredients as antioxidants, preservation of meat/fish by chemicals, preservation of meat/fish by freezing/cooling, etc. It can solve the problem of not being able to well inhibit squid fat oxidation and preservatives Unsatisfactory anti-oxidation performance and other problems, to achieve a significant sterilization effect, maintain fresh meat quality, and extend the shelf life of the effect

Inactive Publication Date: 2017-06-20
舟山金星水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The anti-oxidation performance of the new composite aquatic product preservative is not ideal, and it cannot inhibit the oxidation of squid fat well

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation process for preventing fat oxidation of squid, specific operation steps:

[0019] 1) Pretreatment: Wash the squid, remove the internal organs, rinse with water and drain;

[0020] 2) Sterilization: irradiate the squid obtained in step 1 with an ultraviolet sterilizing lamp, the wavelength of the ultraviolet sterilizing lamp is 240-270nm, the power is 20-23W, and the irradiation time is 20-30min. Ultraviolet rays act on cellular DNA, causing adjacent pyrimidine bases on the DNA chain to form pyrimidine dimers (such as thymine dimers), which inhibits DNA replication. In addition, the air can produce ozone under ultraviolet radiation, and ozone also has a bactericidal effect;

[0021] 3) Antistaling agent treatment: soak the squid obtained in step 2 in an antistaling agent. The ingredients and parts by weight of the preservative are: 20-30 parts of tea polyphenols, 2-5 parts of ascorbyl palmitate, 5-15 parts of mussel agglutinin, 0.002-0.004 parts of ethyl ...

Embodiment 2

[0025] A preparation process for preventing fat oxidation of squid, the most preferred operation steps:

[0026] 1) Pretreatment: Wash the squid 4 times with clean water, remove the internal organs, rinse 2 times with clean water and drain;

[0027] 2) Sterilization: irradiate the squid obtained in step 1 with an ultraviolet sterilizing lamp, the wavelength of the ultraviolet sterilizing lamp is 265nm, the power is 22W, and the irradiation time is 28min. Ultraviolet rays act on cellular DNA, causing adjacent pyrimidine bases on the DNA chain to form pyrimidine dimers (such as thymine dimers), which inhibits DNA replication. In addition, the air can produce ozone under ultraviolet radiation, and ozone also has a bactericidal effect;

[0028]3) Antistaling agent treatment: soak the squid obtained in step 2 in an antistaling agent. The preservative ingredients and the most preferred parts by weight are: 28 parts of tea polyphenols, 4 parts of ascorbyl palmitate, 10 parts of mus...

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PUM

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Abstract

The invention provides a preparation process for preventing fat oxidation of sleeve-fish. The preparation process comprises the operation steps: 1, preprocessing; 2, sterilization; 3, preservative processing; 4, film forming; 5, packaging, sterilization and cold storage. The preparation process has the beneficial effects that a preservative has capacity of inhibiting growth and proliferation of various microorganisms, is wide in acting range and long in acting time, and can effectively prolong the guarantee period of the sleeve-fish; resistance to oxidation is high, and after the sleeve-fish is killed, sleeve-fish fat still can be inhibited from being oxidized and decomposed, and the sleeve-fish is kept having original flavor and meat elasticity; fishy smell of the sleeve-fish is reduced, and people are pleasant in the purchasing process; by utilizing the film forming characteristic of sodium alginate polysaccharide gel and metal cation, a layer of protective film is formed on the surfaces of sand shrimps, moisture in meat of the sleeve-fish is locked, and the meat is kept elastic; the preparation process provided by the invention is simple to operate, good in reproducibility, low in cost and suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a preparation process for preventing squid fat oxidation. Background technique [0002] Squid, Loliginidae (Squid), a family of cephalopods, with a slender body, commonly known as squid. There are about 50 species. The squid has two pieces of gills as respiratory organs; the body is divided into a head and a very short neck. A pair of well-developed gills surround the mouth on both sides of the head. It is often active in the middle and upper layers of shallow seas, with a vertical movement range of more than 100 meters. The body is slender and long conical. It feeds on krill, sardines, cockles, and small males. It is also the prey of fierce fish. Eggs mature in batches and are produced in batches. The eggs are enclosed in colloidal ootheca. Each ootheca contains several to hundreds of eggs depending on the species. The number of eggs laid by different ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23B4/22A23B4/24A23B4/06
CPCA23B4/015A23B4/06A23B4/20A23B4/22A23B4/24A23V2002/00A23V2200/02A23V2250/2132A23V2250/022A23V2250/708A23V2250/202A23V2250/511A23V2250/6412A23V2250/1578
Inventor 缪文叶沈宏炜
Owner 舟山金星水产有限公司
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