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Hypnosis preservation method of seafood

A fresh-keeping method and technology for seafood, which are applied in the fields of preserving meat/fish with chemicals, preserving meat/fish with a protective layer, preserving meat/fish by freezing/cooling, etc. Color, flavor, texture, nutritional impact, inability to effectively prolong the fresh-keeping period of seafood, etc., to achieve a significant effect of fresh-keeping

Pending Publication Date: 2017-11-21
HAINAN VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, methods such as freezing, pickling, smoking, inert gas protection, and preservatives are mainly used to preserve seafood. Although the existing technology can play a certain role in preservation, it cannot effectively prolong the preservation period of seafood. The color, flavor, texture, and nutrition of seafood have a greater impact, reducing the quality of seafood

Method used

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  • Hypnosis preservation method of seafood
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  • Hypnosis preservation method of seafood

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The hypnotic preservation method for seafood comprises the following steps:

[0025] (1) Preparation of preservative A: in parts by weight, take 16 parts of proanthocyanidins, 4 parts of glacial acetic acid, 5 parts of chitosan, 5 parts of theaflavins, 8 parts of lutein, and 21 parts of water, mix well to obtain ;

[0026] (2) Preparation of preservative B: in parts by weight, 12 parts of potassium sorbate, 14 parts of tea polyphenols, 1 part of trehalose, 17 parts of sodium alginate, 1 part of phytic acid, 13 parts of sodium D-isoVC, 11 parts of phenoxyethanol, 8 parts of ethanol, 17 parts of water, mix well, and get it;

[0027] (3) Preservative C is prepared: by weight, get 32 ​​parts of chitosan, dissolve with 5 parts of glacial acetic acid, add 9 parts of xanthan gum, 12 parts of sorbitol, 5 parts of disodium EDTA and 23 parts of water, Mix well and get;

[0028] (4) Pre-treatment: Rinse the jellyfish with deionized water first, then soak in preservative A for 2...

Embodiment 2

[0033] The hypnotic preservation method for seafood comprises the following steps:

[0034] (1) Preparation of preservative A: in parts by weight, take 15 parts of proanthocyanidins, 3 parts of glacial acetic acid, 3 parts of chitosan, 3 parts of theaflavins, 15 parts of lutein, and 23 parts of water, and mix well to obtain ;

[0035] (2) Preparation of preservative B: in parts by weight, 5 parts of potassium sorbate, 20 parts of tea polyphenols, 0.5 part of trehalose, 20 parts of sodium alginate, 5 parts of phytic acid, 15 parts of sodium D-isoVC, 10 parts of phenoxyethanol, 9 parts of ethanol, 15 parts of water, mix well, and get it;

[0036] (3) Prepare preservative C: by weight, get 40 parts of chitosan, dissolve with 5 parts of glacial acetic acid, add 5 parts of xanthan gum, 10 parts of sorbitol, 7 parts of disodium EDTA and 22 parts of water, Mix well and get;

[0037] (4) Pretreatment: Rinse the conger eel with deionized water first, then soak it with preservative A...

Embodiment 3

[0042] The hypnotic preservation method for seafood comprises the following steps:

[0043] (1) Preparation of preservative A: in parts by weight, take 22 parts of proanthocyanidins, 7 parts of glacial acetic acid, 10 parts of chitosan, 8 parts of theaflavins, 7 parts of lutein, and 20 parts of water, mix well to obtain ;

[0044] (2) Preparation of preservative B: in parts by weight, 15 parts of potassium sorbate, 10 parts of tea polyphenols, 1.5 parts of trehalose, 15 parts of sodium alginate, 1 part of phytic acid, 8 parts of sodium D-isoVC, 12 parts of phenoxyethanol, 5 parts of ethanol, 20 parts of water, mix well, and get it;

[0045] (3) Prepare preservative C: by weight, get 30 parts of chitosan, dissolve with 10 parts of glacial acetic acid, add 10 parts of xanthan gum, 13 parts of sorbitol, 7 parts of disodium EDTA and 25 parts of water, Mix well and get;

[0046] (4) Pretreatment: Rinse the squid with deionized water earlier, then soak it with a solution containi...

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Abstract

The invention belongs to the technical field of preservation and particularly relates to a hypnosis preservation method of seafood. The seafood is subjected to hypnosis preservation treatment in a multistage treatment manner, the operation is simpler, the preservation period of the seafood preserved with the method is substantially prolonged and can reach 90 days and even longer, after the seafood is preserved for 90 days, the good quality is stilled kept, the color, aroma and character are not obviously changed, the pH value ranges from 6.5 to 6.6, the colony account is within 1.56*10<2>, and the preservation effect is significant.

Description

technical field [0001] The invention relates to the technical field of freshness preservation, in particular to a hypnotic freshness preservation method for seafood. Background technique [0002] Seafood mainly includes fish, shrimp, shellfish, etc. Seafood is rich in vitamins, trace elements, protein and other nutrients, and is low in calories and fat, so it is deeply loved by consumers. However, due to the high water content in seafood, many bacteria carried, strong autolysis and other reasons, it is very easy to spoil and deteriorate. It is always a difficult problem to keep fresh after fishing and during transportation. [0003] At present, methods such as freezing, pickling, smoking, inert gas protection, and preservatives are mainly used to preserve seafood. Although the existing technology can play a certain role in preservation, it cannot effectively prolong the preservation period of seafood. The color, flavor, texture, and nutrition of seafood have a greater impac...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/20A23B4/08A23B4/16
CPCA23B4/10A23B4/08A23B4/16A23B4/20
Inventor 郭利芳赵勇孙倩王宇鸿
Owner HAINAN VOCATIONAL TECHN COLLEGE
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