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A compound antistaling agent of red bayberry residue extract and its application in cold fresh meat of Chinese giant salamander

A technology of antistaling agent and extract, which is applied in the field of compound antistaling agent of red bayberry residue extract and its preparation, can solve the problems of high cost and cumbersome operation, and achieve the effect of preventing rot and deterioration, simple operation, and strong antiseptic preservation effect

Active Publication Date: 2022-04-26
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this fresh-keeping method requires specific plastic boxes, bags and inflation devices, which is cumbersome to operate and expensive

Method used

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  • A compound antistaling agent of red bayberry residue extract and its application in cold fresh meat of Chinese giant salamander
  • A compound antistaling agent of red bayberry residue extract and its application in cold fresh meat of Chinese giant salamander
  • A compound antistaling agent of red bayberry residue extract and its application in cold fresh meat of Chinese giant salamander

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Fresh-keeping effect of red bayberry residue extract, tea polyphenols and carvacrol essential oil on giant salamander chilled meat

[0029] 1. Preparation of bayberry residue extract

[0030] After squeezing the red bayberry pulp, take the residue, dry it with hot air, use 75% ethanol, the ratio of solid to liquid is 1:15 (W / V) 65°C ultrasonic extraction (power 300W) for 60min, centrifuge for 10min, take the supernatant and steam at 50°C After drying, the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain the bayberry residue extract.

[0031] 2. Experimental treatment

[0032] (1) Experimental group

[0033] The following experimental groups were used for the experimental treatment.

[0034] Table 1 Treatment of giant salamander chilled meat with different reagents

[0035]

[0036]

[0037] (2) Processing method

[0038] a. Fresh meat pretreatment of gian...

Embodiment 2

[0063] Embodiment 2 A kind of fresh-keeping agent is to the fresh-keeping effect of giant salamander cold fresh meat

[0064] A method for applying the compound antistaling agent of bayberry residue extract to fresh-keeping giant salamander chilled meat is carried out according to the following steps:

[0065] 1, the preparation of bayberry residue extract:

[0066] After squeezing the red bayberry pulp, take the residue, dry it with hot air, use 75% ethanol, the ratio of solid to liquid is 1:15 (W / V) 65°C ultrasonic extraction (power 300W) for 60min, centrifuge for 10min, take the supernatant and steam at 50°C After drying, the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain the bayberry residue extract.

[0067] 2. Preservative preparation:

[0068] 5.0% bayberry residue extract, 4.0% tea polyphenols, 1.0% carvacrol essential oil, dissolved in distilled water, solubilized with ...

Embodiment 3

[0084] Embodiment 3 A kind of fresh-keeping agent is to the fresh-keeping effect of giant salamander cold fresh meat

[0085] A method for applying the compound antistaling agent of bayberry residue extract to fresh-keeping giant salamander chilled meat is carried out according to the following steps:

[0086] 1, the preparation of bayberry residue extract:

[0087] After squeezing the red bayberry pulp, take the residue, dry it with hot air, use 75% ethanol, the ratio of solid to liquid is 1:5 (W / V) 30°C for ultrasonic extraction (power 300W) for 45min, centrifuge for 10min, take the supernatant and steam at 50°C After drying, the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain the bayberry residue extract.

[0088] 2. Preservative preparation:

[0089] 10.0% bayberry residue extract, 1.0% tea polyphenols, 0.5% carvacrol essential oil, dissolved in distilled water, solubilized w...

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Abstract

The invention relates to the technical field of fresh-keeping aquatic products, in particular to a compound fresh-keeping agent of red bayberry residue extract, a preparation method thereof, and an application thereof to chilled fresh meat of giant salamanders. The invention provides a compound antistaling agent of bayberry residue extract, which is composed of 1.0%-10.0% bayberry residue extract, 1.0%-4.0% tea polyphenols and 0.5%-1.0% carvacrol essential oil. The antistaling agent of the present invention can effectively inhibit the growth of Pseudomonas, the main spoilage bacterium in the aerobic refrigeration of giant salamander meat. The advantage that a substance is not easily decomposed or destroyed. The invention effectively utilizes the antibacterial activity of the bayberry residue extract to turn waste into treasure, and the prepared antistaling agent has the characteristics of simple operation, low cost, environmental friendliness, high efficiency and safety.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a compound fresh-keeping agent of red bayberry residue extract and its preparation method and application. Background technique [0002] Giant salamander (Megalobatrachus davidianus) is a rare large-scale amphibian unique to my country. It belongs to the national second-class protected animal, also known as salamander. Giant salamander meat is tender and delicious, rich in high-quality protein, amino acids, essential fatty acids and trace elements (such as zinc, selenium, calcium), and has high nutritional value. It is known as "water ginseng" and is popular in Hong Kong, Taiwan and Southeast Asia It is regarded as a rare tonic. Because of its huge scientific research and development value, in recent years, artificial breeding of giant salamanders has begun in China. Encouraged and stimulated by the preferential and preferential development policies of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/16A23B4/06
CPCA23B4/06A23B4/16A23B4/20A23V2002/00A23V2200/10A23V2250/21A23V2250/2132A23V2250/214A23V2200/048A23V2250/128
Inventor 韩强郜海燕陈杭君穆宏磊房祥军吴伟杰周拥军韩延超刘瑞玲
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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