Novel fish paste preservative as well as preparation method and application thereof

A technology of minced fish meat and preservatives, which is applied in the fields of application, preservation of meat/fish with chemicals, and food ingredients as antimicrobial preservation, etc. It can solve the problems of short shelf life of chilled aquatic products, enhance the shelf life of chilled aquatic products, and deterioration. , to achieve the effect of simple preparation method, convenient operation and low cost

Inactive Publication Date: 2017-12-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of chilled fresh aquatic products is short, and they are affected by the environment during storage and transportation. Therefore, enhancing the shelf life of chilled aquatic products is a

Method used

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  • Novel fish paste preservative as well as preparation method and application thereof
  • Novel fish paste preservative as well as preparation method and application thereof
  • Novel fish paste preservative as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] The raw materials of the novel surimi preservative in this embodiment include the following substances in parts by weight:

[0031]

[0032] The preparation method of the novel surimi preservative includes the following steps:

[0033] Mix chitosan, tea polyphenols, whey protein, snakehead mucilage, enoki mushroom polysaccharides, dragon fruit stem and leaf juice and water. Use ultrasonic ultrasonic treatment to make the mixture uniform, and then perform ultra-high pressure treatment on the mixed liquid. Combined with micro-jet high-pressure homogenization treatment, the solution is mixed uniformly to obtain a new surimi preservative; the ultrasonic treatment time is 30min, the ultrasonic power is 400W, the ultrasonic temperature is 25°C; the pressure of the ultra-high pressure treatment is 300MPa , The pressure holding time is 5 minutes; the output air pressure of the micro-jet high-pressure treatment is 120 MPa, and the number of homogenization is 3 times...

Example Embodiment

[0035] Example 2

[0036] This embodiment is the same as that of embodiment 1 except that the number of raw materials is different from that of embodiment 1. The raw materials of the novel surimi preservative of this embodiment include the following substances by weight:

[0037]

Example Embodiment

[0038] Example 3

[0039] This embodiment is the same as that of embodiment 1 except that the number of raw materials is different from that of embodiment 1. The raw materials of the novel surimi preservative of this embodiment include the following substances by weight:

[0040]

[0041]

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Abstract

The invention belongs to the technical field of meat product preservation methods and discloses a novel fish paste preservative as well as a preparation method and application thereof. The preservative comprises the following raw material substances in parts by weight: 30-70 parts of chitosan, 20-50 parts of tea polyphenol, 15-35 parts of whey protein, 5-15 parts of snakehead mucus, 2-15 parts of needle mushroom polysaccharide and 45-55 parts of water; and the preservative also can comprise 5-10 parts of pitaya stem and leaf juice. The preparation method comprises the following steps: uniformly mixing chitosan, tea polyphenol, whey protein, snakehead mucus, needle mushroom polysaccharide and water by virtue of ultrasonic treatment of ultrasonic waves, carrying out ultra high pressure treatment on the uniformly mixed liquid, and uniformly mixing the solution in combination with micro-jet high pressure homogenization treatment, thereby obtaining the novel fish paste preservative.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping methods for meat products, and in particular relates to a novel fresh-keeping agent for minced fish and its preparation method and application. Background technique [0002] Due to the influence of various physical and chemical factors, microorganisms, etc., minced fish is prone to spoilage. This not only affects its color and smell, but also creates food safety issues. In addition to the water activity and the composition and properties of the minced fish itself, some studies have shown that the main cause of spoilage is the bacterial activity above the freezing temperature. In the context of a market where minced fish is the main raw material for processing, it is very necessary to solve the problem of keeping fresh minced fish fresh and maintain its quality and freshness to the greatest extent to meet market demand. [0003] At present, the preservation of aquatic products mainly adopts...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/2132A23V2250/214A23V2250/51A23V2250/511A23V2250/54252A23V2300/46A23V2300/48
Inventor 汪婧瑜张业辉张友胜刘学铭陈智毅程镜蓉
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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