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Method for refreshing aquatic products by utilizing vine tea extractive compound

A kind of green tea extract and extract technology, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish through freezing/cooling, etc., can solve the problems of easy-to-destroy aquatic products nutrition and flavor, and low consumer acceptance, etc. Achieve the effect of guaranteed source of raw materials, no toxic side effects, and inhibition of growth and reproduction

Inactive Publication Date: 2017-06-20
FOSHAN HENGNAN MEDICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the development of the economy, more and more consumers tend to choose fresh aquatic products, and pay more attention to the freshness and flavor of aquatic products, especially frozen freshwater aquatic products, which are often easily damaged during the thawing process. The nutrition and flavor of the product are not well accepted by consumers. As for the chemical preservative preservation method with better fresh-keeping effect, due to the increasing public health awareness in recent years, there is little interest in it. Therefore, there is a need for a green, safe and Effective preservation technology is very important

Method used

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  • Method for refreshing aquatic products by utilizing vine tea extractive compound

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for applying vine po tea extract compound fresh-keeping aquatic product, it comprises the following steps:

[0021] S10, aseptic treatment: slaughter aquatic products, remove viscera, wash, rinse with sterile water, and dry with sterile air;

[0022] S11. Prepare the compound: prepare the raw materials of each component of the required vine tea extract compound vine tea extract, mimosa extract, green tea extract, galangal extract, chitosan, catechin , edible vinegar, phytic acid, citric acid and ethanol;

[0023] S12. Preparation of fresh liquid: Premix the vine pod tea extract, mimosa extract, green tea extract, galangal extract, chitosan, and catechin components; add edible vinegar, phytic acid, citric acid, and Ethanol can be reconciled;

[0024] S13, soaking in fresh liquid: put the aquatic product processed in step S10 into the antistaling agent prepared in step S12 and soak it at a suitable temperature for 10 minutes, wherein the quality of the vine pom...

Embodiment 2

[0032] A method for applying vine po tea extract compound fresh-keeping aquatic product, it comprises the following steps:

[0033] S10, aseptic treatment: slaughter aquatic products, remove viscera, wash, rinse with sterile water, and dry with sterile air;

[0034] S11. Prepare the compound: prepare the raw materials of each component of the required vine tea extract compound vine tea extract, mimosa extract, green tea extract, galangal extract, chitosan, catechin , edible vinegar, phytic acid, citric acid and ethanol;

[0035] S12. Preparation of fresh liquid: Premix the vine pod tea extract, mimosa extract, green tea extract, galangal extract, chitosan, and catechin components; add edible vinegar, phytic acid, citric acid, and Ethanol can be reconciled;

[0036] S13, soaking in fresh liquid: put the aquatic product processed in step S10 into the antistaling agent prepared in step S12 and soak at a suitable temperature for 15 minutes, wherein the quality of the extract of ...

Embodiment 3

[0044] A method for applying vine po tea extract compound fresh-keeping aquatic product, it comprises the following steps:

[0045] S10, aseptic treatment: slaughter aquatic products, remove viscera, wash, rinse with sterile water, and dry with sterile air;

[0046] S11. Prepare compound: prepare the raw materials of each component of the required vine tea extract compound vine tea extract, mimosa extract, green tea extract, galangal extract, chitosan, catechin , edible vinegar, phytic acid, citric acid and ethanol;

[0047]S12. Preparation of fresh liquid: Premix the vine pod tea extract, mimosa extract, green tea extract, galangal extract, chitosan, and catechin components; add edible vinegar, phytic acid, citric acid, and Ethanol can be reconciled;

[0048] S13, soaking in fresh liquid: put the aquatic product processed in step S10 into the antistaling agent prepared in step S12 and soak it at a suitable temperature for 12 minutes, wherein the quality of the vine pomaea e...

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Abstract

The invention provides a method for refreshing aquatic products by utilizing vine tea extractive compound. The method comprises the following steps: S10 of performing sterile treatment; S11 of preparing compound; S12 of preparing fresh liquid; S13 of soaking in fresh liquid; S14 of draining off water; S15 of packaging in modified atmosphere; S16 of storing in low temperature. The refreshing method disclosed by the invention is simple to operate, is practical, can well keep freshness and color of aquatic products and prolongs shelf life of aquatic products; preservative is convenient to use, safe and environment-friendly.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to a method for fresh-keeping aquatic products using a compound of rattan tea extract. Background technique [0002] my country is a big country in the production and consumption of freshwater fish. The consumption pattern of freshwater fish is mainly fresh and live, and the preservation and processing are mostly frozen, [0003] Refrigeration and pickling are common. Fresh and live fish often consume a lot of manpower, material and financial resources during transportation, and the mortality rate has always been high. [0004] Keeping high is an important issue restricting the development of the traditional aquatic product industry. Refrigeration and freezing can significantly extend the shelf life of aquatic products. However, with the development of the economy, more and more consumers tend to choose fresh aquatic products, and pay more attent...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/06A23B4/16
CPCA23B4/20A23B4/06A23B4/16
Inventor 不公告发明人
Owner FOSHAN HENGNAN MEDICAL TECH CO LTD
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