Fishy smell-removing preservative for marine fishes
A preservative, sea fish technology, applied in the preservation of food ingredients as antimicrobials, preservation of meat/fish with chemicals, and food ingredients as antioxidants, etc. The problem of general preservation effect, etc., can achieve the effect of prolonging the pH value, prolonging the shelf life and enriching the taste.
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Embodiment 1
[0019] A deodorant and fresh-keeping agent for marine fish, its composition and weight parts are: 2.5 parts of tea polyphenols, 2.5 parts of chitosan, 1 part of VE, 0.1 part of nisin, 1 part of phytic acid, 0.5 part of functional polypeptide, and bacteriolysis Enzyme 0.7 part, lactoperoxidase 0.8 part, garlic extract 2 parts, pomegranate peel extract 3 parts, yeast powder 2 parts, black tea 4 parts, sodium bicarbonate 2 parts, distilled water 80 parts, its preparation includes the following step:
[0020] 1) Weigh 100g of cod fish bones and 100g of distilled water to crush the homogenate, steam at 121°C for 30 minutes, then use anhydrous ether to degrease at 30°C for 3 hours, add 1400U / g pepsin, adjust the pH to 3.0, Enzymatic hydrolysis at 100W, frequency of 20kHZ and temperature of 39°C for 4.5 hours to obtain enzymatic hydrolysate, then inactivate the enzyme at 85°C for 10 minutes; 2) Centrifuge the enzymatic hydrolysate at 4000r / min to take the supernatant and use ultrafiltra...
Embodiment 2
[0022] A deodorant and fresh-keeping agent for marine fish, its composition and weight parts are: 3 parts of tea polyphenols, 3 parts of chitosan, 2 parts of VE, 0.15 parts of nisin, 2 parts of phytic acid, 0.8 parts of functional peptides, low temperature 1 part of protease, 1 part of lactoperoxidase, 3 parts of garlic extract, 5 parts of cinnamon extract, 2 parts of sodium chloride, 7 parts of black tea, 1 part of β-cyclodextrin, 90 parts of distilled water, its preparation includes the following step:
[0023] 1) Enzymatic hydrolysis: Weigh 120g of fresh cod bones and mix the same amount of distilled water to crush the homogenate, steam it under high pressure at 123°C for 45 minutes, then degrease with anhydrous ether at 32°C for 3.5 hours, add 1500U / g pepsin to adjust the pH It is 3.2. Under the conditions of microwave power of 120W, frequency of 30kHZ and temperature of 340℃ for 5 hours to obtain the enzyme hydrolysate, and then inactivate the enzyme at 90℃ for 15 minutes. M...
Embodiment 3
[0028] A deodorant and fresh-keeping agent for marine fish, its composition and weight parts are: 2.5 parts of tea polyphenols, 2.5 parts of chitosan, 1.5 parts of VE, 0.12 parts of nisin, 1.5 parts of phytic acid, and 0.6 parts of functional peptides. , 1 part of lysozyme, 0.5 part of glucose oxidase, 3 parts of pomegranate peel extract, 3 parts of cinnamon extract, 3 parts of yeast powder, 4 parts of black tea, 1 part of sodium bicarbonate, 90 parts of distilled water, its preparation includes the following steps :
[0029] Enzymatic hydrolysis: Weigh 100g of fresh cod bones, add 100g of distilled water to crush the homogenate, autoclave at 121°C for 35 minutes, then degrease with anhydrous ether at 30°C for 3 hours, add 1400U / g pepsin to adjust the pH to 3.0 , Microwave-assisted enzymolysis, microwave power of 100W, frequency of 25kHZ, enzymolysis at 39℃ for 4.5 hours to obtain enzymatic hydrolysate, then inactivate the enzyme at 90℃ for 15 minutes, microwave-assisted enzymati...
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