Lobster fresh-keeping agent and preparation method thereof

A preservative and lobster technology, applied in the field of lobster preservative and its preparation, can solve the problems affecting the freshness and edible quality of lobster meat, and achieve the effects of delaying spoilage, delaying the rate of deterioration and slowing down degradation.

Inactive Publication Date: 2018-01-30
MINGGUANG YONGYAN AQUATIC GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern technology often uses ice storage or frozen storage to keep fresh lobsters. However, lobsters still undergo a series of changes during low-temperature storage, which seriously affect the freshness and eating quality of lobster meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A lobster preservative, its raw materials include by weight: 4 parts of sea salt, 3.5 parts of white vinegar, 2 parts of carrageenan oligosaccharide, 3 parts of synergist, 0.2 part of glutamic acid, 0.3 part of sodium caseinate, 0.2 part of vitamin C parts, vitamin E 0.2 parts.

[0018] The preparation method of the lobster preservative comprises the following steps: weighing each raw material according to the weight portion of the raw materials, mixing sea salt, carrageenan oligosaccharide, synergist, and sodium caseinate, adding white vinegar while grinding, and standing , Add vitamin C and vitamin E in turn and stir.

Embodiment 2

[0020] A lobster preservative, its raw materials include by weight: 8 parts of sea salt, 2 parts of white vinegar, 4 parts of carrageenan oligosaccharides, 1 part of synergist, 0.4 parts of glutamic acid, 0.2 parts of sodium caseinate, 0.3 parts of vitamin C part, vitamin E 0.1 part;

[0021] Wherein, the synergist includes blueberry leaf polyphenols, cinnamaldehyde, viola extract, ε-polylysine, sorbic acid.

[0022] The preparation method of the lobster preservative comprises the following steps: weighing each raw material according to the weight portion of the raw materials, mixing sea salt, carrageenan oligosaccharide, synergist, and sodium caseinate, adding white vinegar while grinding, and standing , Add vitamin C and vitamin E in turn and stir.

Embodiment 3

[0024] A lobster preservative, its raw materials include by weight: 6 parts of sea salt, 3 parts of white vinegar, 3 parts of carrageenan oligosaccharide, 2 parts of synergist, 0.3 part of glutamic acid, 0.25 part of sodium caseinate, 0.25 part of vitamin C parts, vitamin E 0.15 parts;

[0025] Wherein, the synergist includes blueberry leaf polyphenols, cinnamaldehyde, viola extract, ε-polylysine, and sorbic acid;

[0026] The weight ratio of the blueberry leaf polyphenols, cinnamaldehyde, viola extract, ε-polylysine and sorbic acid is 1:2:0.5:1:0.1.

[0027] The preparation method of the lobster preservative comprises the following steps: weighing each raw material according to the weight portion of the raw materials, mixing sea salt, carrageenan oligosaccharide, synergist, and sodium caseinate, adding white vinegar while grinding, and standing , Add vitamin C and vitamin E in turn and stir.

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PUM

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Abstract

The invention discloses a lobster fresh-keeping agent. The lobster fresh-keeping agent comprises the raw materials in parts by weight: 4-8 parts of sea salt, 2-3.5 parts of white vinegar, 2-4 parts ofk-carrageenan oligosaccharides, 1-3 parts of a synergist, 0.2-0.4 part of glutamic acid, 0.2-0.3 part of sodium caseinate, 0.2-0.3 part of vitamin C, and 0.1-0.2 part of vitamin E. The invention further discloses a preparation method of the lobster fresh-keeping agent. According to the fresh-keeping agent, the kind and the consumption of the raw materials are controlled, and besides, the synergist is added, so that the lobster fresh-keeping agent has notable effect of maintaining the color, the flavor and the organizational structure integrity of lobsters.

Description

technical field [0001] The invention relates to a preservative, in particular to a lobster preservative and a preparation method thereof. Background technique [0002] Lobster is a general term for species under the Lobster family of the Arthropoda Decapod, also known as prawns, faucet shrimps, shrimp heads, sea shrimps, etc. It has a thick head and chest, a hard shell, colorful colors, a short abdomen, a body length of 20-40 cm, and a weight of about 0.5 kg. Some of them have no claws, and the abdominal limbs can evolve into claws. The heaviest can reach more than 5 kilograms, known as the lobster tiger. The body is thick and cylindrical, the back and abdomen are slightly flat, the carapace is well developed, thick and spiny, and there is a pair of powerful eye spines in the center of the front edge, with a closed gill chamber. It is mainly distributed in tropical seas and is a rare seafood. [0003] Lobsters are easily decomposed by spoilage microorganisms and deteriora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
Inventor 胡从玉钱长建钱永言
Owner MINGGUANG YONGYAN AQUATIC GROUP CORP
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