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Whitefish micro-freezing biological fresh-keeping liquid and fresh-keeping method

A technology of biological preservation and white fish, which is applied in the direction of meat/fish preservation, food freezing, food science, etc., can solve the problem that preservatives cannot effectively inhibit and kill microorganisms, achieve the promotion of aquatic products trade, and the preservation operation method is simple Convenience and the effect of extending the shelf life

Pending Publication Date: 2019-08-23
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a single preservative cannot effectively inhibit and kill all microorganisms to achieve an effective fresh-keeping effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Preparation of biological fresh-keeping liquid: wash fresh spearmint leaves and dry them in the air. Take 20g of spearmint and mash it, add 120ml of ethanol and stir evenly, add 20ml of glacial acetic acid, add distilled water to 250ml and stir evenly, extract for 15h, filter with gauze, and rotate the filtrate to 40ml to obtain the spearmint extract . Take 3ml of the spearmint extract, dilute to 200ml with water, add 0.12g of Nisin, and stir evenly to prepare a biological preservation solution.

[0028] (2) Fresh-keeping treatment: freeze the fresh and live white fish to death with crushed ice, rinse with sterile water, and drain. Soak the cleaned white fish in the fresh-keeping solution for 20 minutes.

[0029] (3) Storage: Put the fresh-keeping treated white fish into a fresh-keeping bag and store it in a refrigerator at -3°C. After 28 days of storage, the white fish still has good edible value. Its TBA value is 0.89mg / kg, volatile basic nitrogen (TVB-N) value...

Embodiment 2

[0031] (1) Preparation of biological fresh-keeping liquid: wash fresh spearmint leaves and dry them in the air. Take 20g of spearmint and mash it, add 130ml of ethanol and stir evenly, add 28ml of glacial acetic acid, add distilled water to 250ml and stir evenly, extract for 17h, filter with gauze, and distill the filtrate to 35ml by rotary evaporation to obtain the spearmint extract . Take 3ml of the spearmint extract, dilute to 200ml with water, add 0.12g of Nisin, and stir evenly to prepare a biological preservation solution.

[0032] (2) Fresh-keeping treatment: freeze the fresh and live white fish to death with crushed ice, rinse with sterile water, and drain. Soak the cleaned white fish in the fresh-keeping solution for 20 minutes.

[0033] (3) Storage: Put the fresh-keeping treated white fish into a fresh-keeping bag and store it in a refrigerator at -3°C. After 28 days of storage, the white fish still has good edible value. Its TBA value is 0.73mg / kg, volatile basic...

Embodiment 3

[0035] (1) Preparation of biological preservation solution: wash fresh spearmint leaves and dry them. Take 20g of spearmint and mash it, add 100ml of ethanol and stir evenly, add distilled water to 200ml, add 20ml of glacial acetic acid and stir evenly, extract for 15h, filter with gauze, and distill the filtrate to 30ml by rotary evaporation to obtain the spearmint extract . Take 2ml of the spearmint extract, dilute to 200ml with water, add 0.1g of Nisin, stir evenly, and prepare the biological preservation solution.

[0036] (2) Fresh-keeping treatment: freeze the fresh and live white fish to death with crushed ice, rinse with sterile water, and drain. Soak the cleaned white fish in the fresh-keeping solution for 15 minutes.

[0037] (3) Storage: Put the fresh-keeping treated white fish into a fresh-keeping bag and store in a refrigerator at -4°C.

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PUM

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Abstract

The invention discloses a whitefish micro-freezing biological fresh-keeping liquid and a fresh-keeping method. The biological fresh-keeping liquid is prepared by taking mentha spicata to be mashed, adding ethyl alcohol to be evenly stirred, adding glacial acetic acid, adding distilled water to be evenly stirred, conducting digestion and filtration, rotationally evaporating filtrate to obtain mentha spicata digestion liquid and adding Nisin to the mentha spicata digestion liquid. Fresh whitefish is frozen to death through broken ice, and the cleaned whitefish is soaked in the whitefish micro-freezing biological fresh-keeping liquid to be stored at the micro-freezing condition of -3 DEG C to -5 DEG C. By combining the micro-freezing fresh-keeping technology and the biological fresh-keeping technology, the shelf life of the whitefish is effectively prolonged, the food safety and high quality of the whitefish are effectively ensured, the consumer demands of people for aquatic products anytime any place can be met, the aquatic trade is promoted, and the development of the fishery economy is helped. The shelf life of the whitefish is greatly prolonged, the original color, luster, freshness and flavor of the whitefish can be kept, operation is simple, and practicability is high.

Description

technical field [0001] The invention belongs to the fresh-keeping of aquatic products, and in particular relates to a slightly frozen biological fresh-keeping liquid for white fish, a preparation method and a fresh-keeping method thereof. Background technique [0002] White fish, commonly known as red carp with cocked mouth, anchovy, and island fish, belongs to the class of bony fishes, order Cypriniformes, and family Cyprinidae. The meat is tender, delicious and not fishy, ​​and the scales are fatty. It is the top grade of fish and enjoys a high reputation in the market. However, white fish is still mainly eaten fresh. The existing methods of processing and storing aquatic products in the market cannot guarantee the safety of aquatic products. And high quality, also can't meet people's consumer demand for aquatic products anytime and anywhere. However, due to the delicate muscle tissue, high water content, strong enzyme action, and a lot of mucus on the body surface of fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/06
CPCA23B4/068A23B4/20A23V2002/00A23V2300/20A23V2300/14A23V2250/21A23V2250/082
Inventor 朱小燕李相前王永凯
Owner HUAIYIN INSTITUTE OF TECHNOLOGY