Application of food-grade plant-source composite bacteriostatic agent in aquatic products
A plant-derived, food-grade technology, applied in the fields of application, food science, food preservation, etc., can solve the problems of short shelf life of chemical preservatives, side effects of chemical preservatives, bad sensory effects of food, etc., and achieve extended storage time and antibacterial spectrum The effect of widening and controlling production costs
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Embodiment 1
[0022] The preparation method of food-grade plant-derived compound antibacterial agent:
[0023] (1), preparation of the plant extract containing cinnamaldehyde: steam distillation method gets 60kg ground fine cinnamon bark powder, puts into the flask, adds 160L of water, installs condenser, heats and refluxes for 10min. After cooling, pour it into a distillation bottle for steam distillation, and collect 80-100L of distillate;
[0024] The distillate was transferred to a separatory funnel and extracted twice with 40 L portions of ether. Discard the water layer, transfer the ether layer into a small test tube, add a small amount of anhydrous sodium sulfate to dry, pour out the extract after 20 minutes, and evaporate the ether in a water bath in a fume hood to obtain a plant extract containing cinnamaldehyde;
[0025] (2), prepare the plant extract containing eugenol: take 15kg of clove flower buds, add water 90L after soaking in a distillation bottle, directly heat and carry ...
Embodiment 2
[0065] The specific method for preparing spicy dried fish using food-grade plant-derived compound antibacterial agent is:
[0066] In turn, the fish is pre-treated, fried, pickled in spices, seasoned and bagged after being fished out.
[0067] The fish is pre-treated, then fried to obtain dried fish, and the food-grade plant-derived compound antibacterial agent is mixed with 30g capsicum, star anise, fennel and garlic with a total mass of 15g to obtain spices, and then 30g dried fish is pickled in In the spices, take out the pickled dried fish, season the pickled dried fish with 5g salt, 5g light soy sauce, 5g sugar, 5g cooking wine and 5g soy sauce to get the finished product, and finally get the spicy dried fish after packaging; food-grade plant The added amount of derived compound bacteriostatic agent is 0.08%, 0.07%, 0.06%, 0.05% and 0.04% of the total mass of dried fish and seasoning; the above is used as the experimental group.
[0068] Control group: blank control grou...
Embodiment 3
[0076] The specific method for preparing canned aquatic products using food-grade plant-derived compound antibacterial agents is as follows:
[0077] It goes through fish pretreatment, frying, seasoning and canning in sequence.
[0078] Carry out pretreatment to fish, then fry 30g of processed fish to obtain fried fish, combine food-grade plant-derived compound antibacterial agent with 5g salt, 1g cooking wine, 4g granulated sugar, 5g pepper powder, 10g gelatin powder, 7g aniseed, 10g soy sauce, 1g vinegar essence, 10g chili oil, ginger with a total mass of 17g, garlic cloves and green onions are mixed to obtain a seasoning liquid, and the fried fish is seasoned with the seasoning liquid to obtain a finished product, which is finally packed cans to obtain canned aquatic products; the addition of food-grade plant-derived compound antibacterial agents is 0.08%, 0.07%, 0.06%, 0.05% and 0.04% of the total mass of aquatic products and seasonings; the above is used as the experiment...
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