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Partially frozen preservation agent for fresh and live aquatic product and preparation method thereof

A technology for preservatives and aquatic products, which is applied in the preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, food science, etc. The problem of product muscle tissue damage, etc., to achieve the effect of being conducive to promotion and use, efficient preservation effect, and maintaining freshness

Inactive Publication Date: 2019-10-22
福建冠丰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these fresh-keeping technologies have certain limitations. Using low temperature to control enzyme activity and inhibit microbial reproduction for fresh-keeping will damage the muscle tissue of aquatic products due to freezing speed, temperature changes and the formation of large ice crystals; The use of small enterprises is limited due to large investment and other reasons; chemical preservatives may cause a certain degree of potential harm due to residues in the environment and the human body, so the use of preservatives for aquatic products is a common and effective way to keep fresh means of storage

Method used

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  • Partially frozen preservation agent for fresh and live aquatic product and preparation method thereof
  • Partially frozen preservation agent for fresh and live aquatic product and preparation method thereof
  • Partially frozen preservation agent for fresh and live aquatic product and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A micro-frozen preservative for fresh and live aquatic products, the composition of which includes: sodium diacetate, antibacterial components, deethylated chitin extract, salt, acidity regulator and deionized water

[0027] The preservative includes the following raw material components by weight: 10 parts of sodium diacetate, 13 parts of antibacterial components, 20 parts of deethylated chitin extract, 6 parts of salt, 4 parts of acidity regulator, and 65 parts of deionized water.

[0028] Wherein, the preparation method of deethylated peptide chitin extract comprises the following steps:

[0029] S1: Take the shells of shrimps and crabs, wash them repeatedly with clean water and remove the peculiar smell, put them into a pulverizer for fine grinding, and remove the crushed large particles to obtain shell powder;

[0030] S2: After the obtained carapace powder is sterilized, an aqueous solution with a hydrochloric acid content of 8% is added and stirred and blended at...

Embodiment 2

[0043] A micro-frozen preservative for fresh and live aquatic products, the composition of which includes: sodium diacetate, antibacterial components, deethylated chitin extract, salt, acidity regulator and deionized water

[0044] The antistaling agent wherein each raw material composition is calculated by weight: 15 parts of sodium diacetate, 16 parts of antibacterial components, 20 parts of deethylated chitin extract, 5 parts of salt, 5 parts of acidity regulator, and 90 parts of deionized water.

[0045] Wherein, the preparation method of deethylated peptide chitin extract comprises the following steps:

[0046] S1: Take the shells of shrimps and crabs, wash them repeatedly with clean water and remove the peculiar smell, put them into a pulverizer for fine grinding, and remove the crushed large particles to obtain shell powder;

[0047] S2: After the obtained carapace powder is sterilized, an aqueous solution with a hydrochloric acid content of 8% is added and stirred and ...

Embodiment 3

[0060] A micro-frozen preservative for fresh and live aquatic products, the composition of which includes: sodium diacetate, antibacterial components, deethylated chitin extract, salt, acidity regulator and deionized water

[0061] The preservative includes the following raw material components by weight: 12 parts of sodium diacetate, 16 parts of antibacterial components, 30 parts of deethylated chitin extract, 8 parts of salt, 7 parts of acidity regulator, and 70 parts of deionized water.

[0062] Wherein, the preparation method of deethylated peptide chitin extract comprises the following steps:

[0063] S1: Take the shells of shrimps and crabs, wash them repeatedly with clean water and remove the peculiar smell, put them into a pulverizer for fine grinding, and remove the crushed large particles to obtain shell powder;

[0064] S2: After the obtained carapace powder is sterilized, an aqueous solution with a hydrochloric acid content of 8% is added and stirred and blended at...

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Abstract

The invention relates to the technical field of food preservation, in particular to a partially frozen preservation agent for a fresh and live aquatic product. The partially frozen preservation agentcomprises sodium diacetate, an antibacterial component, a deethopeptide chitin extract, salt, an acidity regulator and deionized water, wherein the deethopeptide chitin extract can be prepared from aquatic shells. According to the partially frozen preservation agent for the fresh and live aquatic product, through mutual coordination and cooperation of various components in the raw materials in use, the efficient preservation effect is achieved; the specific preparation technology of the preservation agent is relatively simple, the cost for production and manufacturing is reduced, the preservation agent contains no chemical additives which are seriously harmful to the human body, after a food material is soaked and preserved, the marine food product is soaked and cleaned with clear water, the partially frozen preservation agent on the food can be removed, the using process is simple and convenient, and large-scaled application and popularization are facilitated.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a micro-frozen fresh-keeping agent for fresh and live aquatic products and a preparation method thereof. Background technique [0002] my country is a big aquaculture country in the world, and its output accounts for about 85% of the world's aquaculture output. With the continuous expansion of the scale of aquaculture and the continuous improvement of the degree of intensification, coupled with the deteriorating environment of aquaculture, the incidence of aquaculture diseases is getting higher and higher. Aquatic products have the characteristics of low fat and high protein, and are indispensable and important ingredients in a reasonable dietary structure. They have become an important source of animal protein intake for people. The freshness of aquatic products is the most important quality index and the main factor determining its price. In addition, aquatic product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/06
CPCA23B4/20A23B4/24A23B4/06A23V2002/00
Inventor 林勇陈兴力孙惠敏
Owner 福建冠丰生物科技有限公司
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