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Ultra-fine suspension used for eliminating nitrites and amine substances, and preparation method and application method thereof

A technology of nitrite and amine substances, applied in food ingredients as antimicrobial preservation, application, food science, etc., can solve problems such as complex processes, and achieve the effects of simple preparation methods, easy promotion, and easy realization

Inactive Publication Date: 2018-08-21
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides an ultra-fine suspension that eliminates nitrite and amine substances and its preparation and use method. The preparation method is simple and the use method is simple, which solves the problems of complicated processes and potential risks in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Drying of natural materials: dry shallots, capsicum, and cinnamon by methods such as drying;

[0023] (2) Pulverization of natural materials: use an electric pulverizer to pulverize the dried materials;

[0024] (3) Preparation of ultrafine suspension: add crushed material powder into an appropriate amount of ultrapure water, and use a ball mill to prepare ultrafine particle suspension, the particle size of which is 300-500nm.

[0025] (4) Storage of ultra-fine suspension: put the ultra-fine powder into a glass bottle according to the production requirements, seal it, pasteurize it, and store it at 4°C. If the storage time exceeds 2 weeks, discard it.

[0026] (5) Separation of pickled products: Wash the pickled products with clean water to remove the surface salt, divide them into strips, one size is 1cm thick, wash with clean water, and drain;

[0027] (6) Soaking of pickled products: Soak the drained pickled products in ultra-fine suspension, the suspension is i...

Embodiment 2

[0029] (1) Drying of natural materials: fresh ginger and green tea leaves are dried by methods such as drying;

[0030] (2) Pulverization of natural materials: use an electric pulverizer to pulverize the dried materials;

[0031] (3) Preparation of ultrafine suspension: add crushed material powder into an appropriate amount of ultrapure water, and use a ball mill to prepare ultrafine particle suspension, the particle size of which is 300-500nm.

[0032] (4) Storage of ultra-fine suspension: put the ultra-fine powder into a glass bottle according to the production requirements, seal it, pasteurize it, and store it at 4°C. If the storage time exceeds 2 weeks, discard it.

[0033] (5) Separation of pickled products: Wash the pickled products with water to remove the surface salt, divide them into strips, one size is 0.4cm thick, wash with clean water, and drain;

[0034] (6) Soaking of pickled products: Soak the drained pickled products in ultra-fine suspension, the suspension h...

Embodiment 3

[0036] (1) Drying of natural materials: drying fresh ginger, green tea leaves, garlic, green onions, peppers, cinnamon, and cloves by drying;

[0037] (2) Pulverization of natural materials: use an electric pulverizer to pulverize the dried materials;

[0038] (3) Preparation of ultra-fine suspension: add the pulverized material powder into an appropriate amount of ultra-pure water, and use a ball mill to prepare an ultra-fine particle suspension, the particle size of which is 200-400nm.

[0039] (4) Storage of ultra-fine suspension: put the ultra-fine powder into a glass bottle according to the production requirements, seal it, pasteurize it, and store it at 4°C. If the storage time exceeds 2 weeks, discard it.

[0040] (5) Separation of pickled products: Wash the pickled products with water to remove the surface salt, divide them into strips, one size is 0.1cm thick, wash with clean water, and drain;

[0041] (6) Soaking of pickled products: Soak the drained pickled product...

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PUM

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Abstract

The invention relates to the technical field of pickled aquatic product processing, and discloses an ultra-fine suspension used for eliminating nitrites and amine substances, as well as a preparationmethod and application method thereof. The ultra-fine suspension used for eliminating nitrites and amine substances is mainly composed of one or more raw materials selected from ultra-fine dried freshginger granules, dried green tea leaf granules, dried garlic granules, dried green Chinese onion granules, dried chili pepper granules, cinnamon granules, clove granules and the like; and the particle sizes of the granules are tens of microns or below. The preparation method of the ultra-fine suspension used for eliminating nitrites and amine substances comprises the following steps of drying thematerials, preparing powder, preparing ultra-fine suspension, and storing the ultra-fine suspension. The application method of the ultra-fine suspension used for eliminating nitrites and amine substances comprises the following steps of cutting pickled products, and carrying out soaking. Compared with existing nitrite and amine substance elimination methods, parts of active ingredients in the ultra-fine suspension used for eliminating nitrites and amine substances are protected by granules so that the active ingredients have improved stability; moreover, the active ingredients can be gradually released from the granules. And thus, the ultra-fine suspension is capable of effectively eliminating the nitrites and amine substances under the premise of ensuring flavor of traditional pickled products. The preparation and experimental methods of the ultra-fine suspension used for eliminating the nitrites and amine substances are simple, and have relatively good application prospects.

Description

technical field [0001] The invention belongs to the technical field of processing pickled aquatic products, and in particular relates to an ultrafine suspension for eliminating nitrite and amine substances and a preparation and use method. Background technique [0002] Pickled aquatic products have a unique taste and flavor. They are traditional flavored aquatic foods in China and occupy a very important position in my country's food culture, especially in the southern food culture. In addition, the harvesting period of aquatic products is concentrated, the water content is high, the bacteria are carried more, and the autolysis is strong. If they are not eaten in time or processed and stored, they are easily spoiled. Therefore, the development of pickled aquatic product technology has important economic benefits and market competitiveness for the high-quality utilization of aquatic products. [0003] The safety of pickled aquatic products has always been controversial. Thi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L5/20A23L3/3472
CPCA23L3/3472A23V2002/00A23L5/27A23L13/72A23V2200/10
Inventor 钟建丁梦真王锡昌陶宁萍武婷婷
Owner SHANGHAI OCEAN UNIV