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Fresh-keeping agent for aquatic products as well as preparation method and using method of fresh-keeping agent

A technology of aquatic products and preservatives, which is applied in the fields of application, food composition, and preservation of meat/fish with a coating protection layer. It can solve the problems of high cost of preservatives and difficult promotion and use, and achieve low cost, delay rot and deterioration, Effects from a wide range of sources

Inactive Publication Date: 2017-08-25
安徽帝都农业生态园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This preservative has high cost and is not easy to popularize and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A fresh-keeping agent for aquatic products, the following raw materials are weighed: 25kg of total flavonoids extract of Rosa roxburghii, 20kg of total flavonoids extract of Maoyanberry tea, 20kg of total flavonoids extract of Ziziphus jujuba, 10kg of total flavonoids extract of Cornus officinalis, 10kg of total flavonoids extract of Forsythia 10kg of heather flower total flavonoid extract, 5kg of propolis, 1kg of sodium tripolyphosphate, 1kg of lysozyme, 1kg of organic acid, 1kg of tea polyphenols, 1kg of quercetin, and 1kg of bamboo vinegar.

[0031] Wherein, the above-mentioned organic acid adopts phytic acid;

[0032] The bamboo vinegar liquid is the product of the vaporized liquid decomposed by high-temperature heating of bamboo after cooling;

[0033] The preparation method of the total flavonoid extract of the above-mentioned Chinese herbal medicinal materials is carried out according to the following steps:

[0034] 1) Crush the Chinese herbal medicinal materia...

Embodiment 2

[0045] A fresh-keeping agent for aquatic products, the following raw materials are weighed: 30kg of total flavonoids extract of Rosa roxburghii, 25kg of total flavonoids extract of Maoyanberry tea, 25kg of total flavonoids extract of Ziziphus jujubae, 15kg of total flavonoids extract of Cornus officinalis, 15kg of total flavonoids extract of Forsythia Herbs 15kg, heather flower total flavonoid extract 10kg, propolis 8kg, sodium tripolyphosphate 3kg, lysozyme 2kg, organic acid 2kg, tea polyphenols 3kg, quercetin 2kg, bamboo vinegar 3kg.

[0046] Wherein, the above-mentioned organic acid adopts citric acid;

[0047] The bamboo vinegar liquid is the product of the vaporized liquid decomposed by high-temperature heating of bamboo after cooling;

[0048] The preparation method of the total flavonoid extract of the above-mentioned Chinese herbal medicinal materials is carried out according to the following steps:

[0049] 1) Crush the Chinese herbal medicinal materials into coarse ...

Embodiment 3

[0060] A fresh-keeping agent for aquatic products, the following raw materials are weighed: 35kg of total flavonoids extract of Rosa roxburghii, 30kg of total flavonoids extract of Maoyanberry tea, 30kg of total flavonoids extract of Ziziphus jujuba, 20kg of total flavonoids extract of Cornus officinalis, 20kg of total flavonoids extract of Forsythia 20kg of food, 15kg of heather flower total flavonoid extract, 10kg of propolis, 5kg of sodium tripolyphosphate, 3kg of lysozyme, 3kg of organic acid, 5kg of tea polyphenols, 3kg of quercetin, and 5kg of bamboo vinegar.

[0061] Wherein, above-mentioned organic acid adopts two kinds of phytic acid and fruit acid, and the mass ratio between the two is 2:1;

[0062] The bamboo vinegar liquid is the product of the vaporized liquid decomposed by high-temperature heating of bamboo after cooling;

[0063] The preparation method of the total flavonoid extract of the above-mentioned Chinese herbal medicinal materials is carried out accordi...

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PUM

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Abstract

The invention discloses a fresh-keeping agent for aquatic products as well as a preparation method and a using method of the fresh-keeping agent, and belongs to the field of fresh keeping of the aquatic products. The fresh-keeping agent comprises the following raw materials of a rosa roxburghii tratt fruit total flavonoid extract, a vine tea total flavonoid extract, a spina date seed total flavonoid extract, an Asiatic cornelian cherry fruit total flavonoid extract, a fructus forsythiae total flavonoid extract, a photinia serratifolia total flavonoid extract, propolis, sodium tripolyphosphate, lysozyme, organic acid, tea polyphenols, quercetin and bamboo vinegar. The preparation method of the fresh-keeping agent comprises the following steps of firstly, adding an appropriate amount of water to a Chinese herbal medicine total flavonoid extract, performing uniform mixing, and then adding the remaining raw materials. The using method of the fresh-keeping agent comprises the following steps of placing the slaughtered aquatic products in the fresh-keeping agent, then fishing out the aquatic products placed in the fresh-keeping agent, performing draining, performing modified atmosphere packaging and performing refrigeration. The fresh-keeping agent for the aquatic products, disclosed by the invention, is natural and non-toxic in components, good in fresh-keeping effect and safe to prepare and use, has the broad-spectrum antibacterial effect, effectively delays the increment of total bacterial count and the increment of volatile basic nitrogen and further prolongs the fresh-keeping time of the aquatic products.

Description

technical field [0001] The invention belongs to the field of fresh-keeping agents for aquatic products, and in particular relates to a fresh-keeping agent for aquatic products, a preparation method and a use method thereof. Background technique [0002] At present, there are several processing and preservation sales channels for fish meat: a small amount is transported to the destination by a keep-alive ship for sale; some is preserved by chilling, that is, in a foam box, a layer of crushed ice and a layer of fish are kept fresh and sealed in a whole box package. Generally, this way of fresh-keeping fish mainly enters supermarkets and vegetable farms. The freshness of such fresh-keeping fish in winter road transportation is 3-4 days. It can still reach the first level, but it is difficult to guarantee the quality beyond this deadline; the caught fish are transported to the processing factory to be ice-coated and then processed into frozen products, which are frozen in the re...

Claims

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Application Information

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IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2250/2116
Inventor 李泽海
Owner 安徽帝都农业生态园有限公司
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