Fresh-keeping agent for cuttlefishes

Abstract

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.

Description

technical field [0001] The invention relates to a squid fresh-keeping agent, which belongs to the technical field of food fresh-keeping. Background technique [0002] Squid not only tastes crisp and refreshing, but also has high nutritional value and is rich in medicinal value. The meat of squid is edible, and the ink in its ink sac can be processed for industrial use. The ink sac is also a kind of medicinal material, and the inner shell can be fed to caged birds to supplement calcium. The viscera of squid can be used to extract visceral oil, which is a good raw material for tanning. Its eyeballs can be made into eyeball glue, which is a superior glue. Every 100 grams of squid meat contains 13 grams of protein and only 0.7 grams of fat. It also contains carbohydrates, vitamin A, B vitamins, calcium, phosphorus, iron and other substances necessary for the human body. It is a nourishing food with high protein and low fat. Squid shell contains calcium carbonate, shell cutin,...

AI 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, the protein denatures and the nutritional content decreases. The low-temperature quick-freezing and refrigeration method is not very suitable.