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.
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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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