Low-temperature fresh keeping agent for cuttlefish

Abstract

The invention relates to a low-temperature fresh keeping agent for cuttlefish, and belongs to the technical field of fresh keeping of foods. The fresh keeping agent consists of the following substances in parts by weight: 0.3-0.4 part of sodium tripolyphosphate, 0.3-0.5 part of glutamic acid, 0.03-0.05 part of proteases, 0.02-0.04 part of sodium alginate, 0.3-0.4 part of alanine, 0.2-0.5 part of aloe, 0.6-1.2 parts of chitosan, 1-2 parts of glycerine, 12-15 parts of a Chinese prickly ash extract, 4-8 parts of a bunge pricklyash leaf extract and 40-55 parts of bamboo vinegar. The cooked cuttlefish is good in mouth feel after the cuttlefish is stored, the palatable taste is not reduced basically, the protein is not denatured basically, and the nutrient content cannot be reduced. The fresh keeping solution is free from toxin and harmless, wherein the components can also regulate the taste of the cuttlefish. The fresh keeping agent is low in cost and good in fresh keeping effects, the condition that fat of aquatic products is oxidized and decayed in the low temperature storage process of the products can be effectively restrained, and the shelf life can be notably prolonged.

Description

technical field [0001] The invention relates to a low-temperature preservation agent for squid, which belongs to the technical field of food preservation. Background technique [0002] Squid not only tastes crisp and refreshing, but also has high nutritional value and is rich in medicinal value. The meat of squid is edible, and the ink in its ink sac can be processed for industrial use. The ink sac is also a kind of medicinal material, and the inner shell can be fed to caged birds to supplement calcium. The viscera of squid can be used to extract visceral oil, which is a good raw material for tanning. Its eyeballs can be made into eyeball glue, which is a superior glue. Every 100 grams of squid meat contains 13 grams of protein and only 0.7 grams of fat. It also contains carbohydrates, vitamin A, B vitamins, calcium, phosphorus, iron and other substances necessary for the human body. It is a nourishing food with high protein and low fat. Squid shell contains calcium carbo...

AI Technical Summary

Problems solved by technology

[0003] After low-temperature quick-frozen squid, the taste becomes hard after thawing, and the freshness decreases. After long-term freezing, the protein denatures and the nutritional content decreases. The low-temperature quick-freezing and refrigeration method is not very suitable.