Fresh-keeping agent for cuttlefishes

A preservative, squid technology, applied in the preservation of meat/fish with chemicals, food science and other directions, can solve the problems of unsuitable refrigeration methods, reduced nutrient content, protein denaturation, etc., to inhibit oxidative rancidity, nutrient content will not The effect of reducing and extending shelf life

Inactive Publication Date: 2017-07-04
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AI-Extracted Technical Summary

Problems solved by technology

[0003] After low-temperature quick-frozen squid, the taste becomes hard after thawing, and the freshness decreases. After long-term freezing, ...
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The invention relates to a fresh-keeping agent for cuttlefishes, and belongs to the technical field of fresh keeping of foods. The fresh-keeping agent for cuttlefishes, consists of the following substances in parts by weight: 0.3-0.4 part of sodium tripolyphosphate, 0.3-0.5 part of glutamic acid, 0.03-0.05 part of proteases, 0.02-0.04 part of sodium alginate, 0.3-0.4 part of alanine, 0.2-0.5 part of aloe, 0.6-1.2 parts of chitosan, 1-2 parts of glycerine, 12-15 parts of a Chinese prickly ash extract, 4-8 parts of a bunge pricklyash leaf extract, and 40-55 parts of bamboo vinegar. After the cuttlefishes are preserved with the fresh-keeping agent, the cooking mouth feel is good, the fresh taste is hardly reduced, protein is hardly denatured, the nutrient content is not reduced, and the fresh-keeping solution is non-toxic and harmless. Components in the fresh-keeping agent can also regulate the taste of the cuttlefishes. The fresh-keeping agent disclosed by the invention is low in cost and good in fresh-keeping effect, can effectively restrain rancidification of fat in the low-temperature preservation process, and can notably prolong the shelf life of the cuttlefishes.

Application Domain

Meat/fish preservation using chemicals

Technology Topic

Sodium triphosphateAlanine +9


  • Experimental program(3)

Example Embodiment

[0010] Example 1
[0011] 0.4 parts of sodium tripolyphosphate, 0.5 parts of glutamic acid, 0.05 parts of protease, 0.04 parts of sodium alginate, 0.4 parts of alanine, 0.5 parts of aloe vera, 1.2 parts of chitosan, 2 parts of glycerin, 15 parts of Chinese pepper extract, Chinese pepper 8 parts of leaf extract and 55 parts of bamboo vinegar.

Example Embodiment

[0012] Example 2
[0013] 0.3 parts of sodium tripolyphosphate, 0.3 parts of glutamic acid, 0.03 parts of protease, 0.02 parts of sodium alginate, 0.3 parts of alanine, 0.2 parts of aloe vera, 0.6 parts of chitosan, 1 part of glycerin, 12 parts of Chinese pepper extract, Chinese pepper 4 parts of leaf extract, 40 parts of bamboo vinegar.

Example Embodiment

[0014] Example 3
[0015] 0.3 parts of sodium tripolyphosphate, 0.5 parts of glutamic acid, 0.04 parts of protease, 0.03 parts of sodium alginate, 0.3 parts of alanine, 0.3 parts of aloe vera, 0.7 parts of chitosan, 2 parts of glycerin, 13 parts of Chinese pepper extract, Chinese pepper 5 parts of leaf extract, 48 parts of bamboo vinegar.


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Description & Claims & Application Information

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