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Compound preservative substances for seafood and application thereof

A composite fresh-keeping and seafood technology, which is applied in the application, food ingredients as anti-microbial preservation, meat/fish preservation with chemicals, etc., can solve the problems of many bacteria carrying, seafood deterioration, easy spoilage and other problems, and achieve reduction The production of bacteria, strong anti-oxidation ability, and the effect of reducing deterioration

Inactive Publication Date: 2019-04-12
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the open production environment of seafood, many bacteria are carried, and it is easy to spoil and deteriorate. How to keep fresh after fishing and during transportation is always a difficult problem
In the prior art, the preservation of seafood is mostly carried out by freezing. Although the microbial respiration on the seafood is controlled coldly in terms of temperature, if it is in transit and the time exceeds the expected time, it will be found that the seafood has deteriorated. Deterioration occurs, and the taste is greatly discounted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A composite fresh-keeping product for seafood, comprising a carrier and a fresh-keeping liquid sprayed on the carrier, the weight ratio of the carrier to the fresh-keeping liquid is 1:1.

[0016] The carrier is bran.

[0017] The preservation solution includes the following components in parts by weight: 2.5 parts of ε-polylysine, 12 parts of Ginkgo biloba extract, 8 parts of glucose oxidase, 25 parts of chitosan, 3 parts of theophylline, chlorine 1 part of sodium chloride, 0.01 part of nano-silver, 4 parts of citronella extract, 65 parts of deionized water.

[0018] Specifically, in the preparation method of the above-mentioned composite fresh-keeping material of seafood, each component is weighed; then ε-polylysine, ginkgo leaf extract, glucose oxidase, chitosan, theophylline, sodium chloride, nano Silver, citronella extract, and deionized water were mixed, and magnetically stirred for 5 minutes to obtain a preservative solution; finally, the carrier was immersed in ...

Embodiment 2

[0021] A composite fresh-keeping product for seafood, comprising a carrier and a fresh-keeping liquid sprayed on the carrier, the weight ratio of the carrier to the fresh-keeping liquid is 1:2.

[0022] The carrier is a mixture of bran, rice husk or straw powder.

[0023] The preservation solution includes the following components in parts by weight: 3.5 parts of ε-polylysine, 18 parts of Ginkgo biloba extract, 12 parts of glucose oxidase, 26 parts of chitosan, 5 parts of theophylline, chlorine 2 parts of sodium chloride, 0.05 parts of nano-silver, 6 parts of citronella extract, 70 parts of deionized water.

[0024] Specifically, in the preparation method of the above-mentioned composite fresh-keeping material of seafood, each component is weighed; then ε-polylysine, ginkgo leaf extract, glucose oxidase, chitosan, theophylline, sodium chloride, nano Silver, citronella extract, and deionized water were mixed, and magnetically stirred for 10 minutes to obtain a preservative sol...

Embodiment 3

[0027] A composite fresh-keeping product for seafood, comprising a carrier and a fresh-keeping liquid sprayed on the carrier, the weight ratio of the carrier to the fresh-keeping liquid is 1:3.

[0028] The carrier is bran, rice husk or straw powder.

[0029] The preservation solution includes the following components in parts by weight: 5 parts of ε-polylysine, 30 parts of Ginkgo biloba extract, 18 parts of glucose oxidase, 40 parts of chitosan, 8 parts of theophylline, chlorine 4 parts of sodium chloride, 0.08 parts of nano-silver, 4-10 parts of citronella extract, and 78 parts of deionized water.

[0030] Specifically, in the preparation method of the above-mentioned composite fresh-keeping material of seafood, each component is weighed; then ε-polylysine, ginkgo leaf extract, glucose oxidase, chitosan, theophylline, sodium chloride, nano Silver, citronella extract, and deionized water were mixed, and magnetically stirred for 15 minutes to obtain a preservative solution; f...

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PUM

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Abstract

The invention discloses compound preservative substances for seafood and application thereof. The compound preservative substances for the seafood comprise carriers and preservative liquid sprayed onthe carriers, wherein weight ratio of the carriers to the preservative liquid is 1 to (1-3). The preservative liquid comprises the following ingredients in parts by weight: 2.5-5 parts of epsilon-polylysine, 12-30 parts of a ginkgo leaf extract, 8-18 parts of glucose oxidase, 25-40 parts of chitosan, 3-8 parts of theophylline, 1-4 parts of sodium chloride, 0.01-0.08 part of nano-silver, 4-10 partsof a lemon-grass extract, and 65-78 parts of deionized water. The compound preservative substances are wide in raw material sources, low in cost and environmentally friendly, and have the characteristics of being long in sterilization time and bacterium inhibition time as well as easy to store; and thus, the compound preservative substances are especially suitable for long-distance transportationof seafood.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of seafood, in particular to a composite fresh-keeping object of seafood and its application. Background technique [0002] There are many kinds of seafood, such as fish, shrimp, and shellfish. Because seafood is rich in vitamins, trace elements and protein and other nutrients, it is very popular among people, especially people who lose weight. Not easy to gain weight. [0003] However, due to the open production environment of seafood, many bacteria are carried, and it is easy to spoil and deteriorate. How to keep fresh after fishing and during transportation is always a problem. In the prior art, the preservation of seafood is mostly carried out by freezing. Although the microbial respiration on the seafood is controlled coldly in terms of temperature, if it is in transit and the time exceeds the expected time, it will be found that the seafood has deteriorated. Deterioration occurs, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/24
CPCA23B4/20A23B4/22A23B4/24A23V2002/00A23V2200/10A23V2200/02A23V2250/2122A23V2250/511A23V2250/1614A23V2250/1582A23V2250/1562A23V2250/21
Inventor 王笃军余晓红李凤伟商曰玲
Owner YANCHENG INST OF TECH
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