Fresh keeping agent and fresh keeping method of fish

A fresh-keeping method and a technology of a fresh-keeping agent, which are applied in the direction of food ingredients as antioxidants, food ingredients as taste improvers, and preservation of meat/fish with coating protective layers, etc. Commodity value and other issues, to achieve the effect of simple process, good color protection, high food safety

Inactive Publication Date: 2018-03-16
GUANGXI JIPENG INVESTMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of transportation and sales, it is often prone to corruption due to the large number of micro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fish preservative, made from the following raw materials in parts by weight: 8 parts of chitosan, 6 parts of sodium alginate, 4 parts of citric acid, 3 parts of eugenol, 3 parts of tangerine peel, 2 parts of Houttuynia cordata, 2 parts of licorice parts and 100 parts of water.

[0024] A fresh-keeping method for fish using a fish fresh-keeping agent, comprising the following steps:

[0025] (1) Prepare fish preservative

[0026] Grind tangerine peel, houttuynia cordata and licorice, mix them, put them into a frying pan, add water and boil them twice for 20 minutes each time, collect the filtrate after cooling and then dissolve chitosan in the filtrate, Then add sodium alginate and citric acid, stir evenly, and ultrasonically vibrate for 15 minutes, the temperature of ultrasonic oscillation is 10°C, and the ultrasonic power is 100rpm, and it is prepared as a fish preservative;

[0027] (2) Fish preservation treatment

[0028] Wash the fresh fish, cut into flakes, th...

Embodiment 2

[0031] A fish preservative, made from the following raw materials in parts by weight: 5 parts of chitosan, 5 parts of sodium alginate, 2 parts of citric acid, 1 part of eugenol, 0.5 part of tangerine peel, 0.5 part of Houttuynia cordata, 0.5 part of licorice part and 80 parts of water.

[0032] A fresh-keeping method for fish using a fish fresh-keeping agent, comprising the following steps:

[0033] (1) Prepare fish preservative

[0034] Grind tangerine peel, houttuynia cordata and licorice, mix them, put them into a frying pan, add water and boil them twice for 20 minutes each time, collect the filtrate after cooling and then dissolve chitosan in the filtrate, Then add sodium alginate and citric acid, stir evenly, and ultrasonically oscillate for 10 minutes. The temperature of the ultrasonic oscillation is 15° C., and the ultrasonic power is 150 rpm, and the fish preservative is prepared;

[0035] (2) Fish preservation treatment

[0036] Wash the fresh fish, cut into flake...

Embodiment 3

[0039] A fish preservative, made from the following raw materials in parts by weight: 10 parts of chitosan, 10 parts of sodium alginate, 8 parts of citric acid, 5 parts of eugenol, 5 parts of tangerine peel, 5 parts of Houttuynia cordata, 5 parts of licorice parts and 150 parts of water.

[0040] A fresh-keeping method for fish using a fish fresh-keeping agent, comprising the following steps:

[0041] (1) Prepare fish preservative

[0042] Grind tangerine peel, houttuynia cordata and licorice, mix them, put them into a frying pan, add water and boil them twice for 30 minutes each time, collect the filtrate after cooling and then dissolve chitosan in the filtrate, Then add sodium alginate and citric acid, stir evenly, and ultrasonically oscillate for 10 minutes. The temperature of the ultrasonic oscillation is 15° C., and the ultrasonic power is 150 rpm, and the fish preservative is prepared;

[0043] (2) Fish preservation treatment

[0044] Wash the fresh fish, cut into fla...

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PUM

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Abstract

The invention discloses a fresh keeping agent of fish. The fresh keeping agent is prepared from the following raw materials in parts by weight: 5-10 parts of chitosan, 5-10 parts of sodium alginate, 2-8 parts of citric acid, 1-5 parts of eugenol, 0.5-5 parts of dried orange peel, 0.5-5 parts of heartleaf houttuynia herbs, 0.5-5 parts of licorice roots and 80-150 parts of water. The invention further provides a fresh keeping method of the fish with the fresh keeping agent of the fish. According to the fresh keeping agent, the components are safe and free from toxin, so that the fresh keeping agent is high in eating safety; and the components are synergistic mutually, so that the fresh keeping agent has favorable properties of protecting color, keeping fresh, holding water, removing fishy smell, and being preservative, and can maintain color, flavor and mouth feel of the fish for a long term. The fresh keeping method is simple in technology and low in cost, circulation of fish meat is convenient, and the eating value and the commodity value of the fish meat are increased.

Description

technical field [0001] The invention belongs to the technical field of seafood preservation, and relates to a fish preservation agent and a preservation method thereof. Background technique [0002] The tissue structure of fish is loose, the protein content is high, the fat is highly unsaturated, and the water activity is very high. [0003] In the process of transportation and sales, it is very prone to corruption due to the large number of microorganisms and the proliferation of microorganisms, thereby reducing or losing its edible value and commodity value. With the advancement and development of science, in order to improve the quality and storage period of fish meat, it is becoming more and more important to seek non-freezing preservation technology that is safe, harmless and maintains the original quality of fresh fish meat. Contents of the invention [0004] The object of the present invention is to provide a fish fresh-keeping agent and a fresh-keeping method ther...

Claims

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Application Information

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IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2200/10A23V2250/511A23V2250/5026A23V2250/032A23V2200/048A23V2200/02A23V2200/14A23V2200/24
Inventor 杜超杰顾鹏威李斌
Owner GUANGXI JIPENG INVESTMENT CO LTD
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