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Fresh-keeping ice coat for freezing aquatic products and application method of fresh-keeping ice coat

A technology of aquatic products and ice coating, which is applied to the preservation of meat/fish by chemicals, preservation of meat/fish by freezing/cooling, food science, etc. It can solve the impact of product sensory and nutritional value, water retention, and microbial quality. Change and other problems, to achieve the effect of reducing the spoilage of food materials, inhibiting the growth of bacterial colonies, and reducing the protein loss rate

Inactive Publication Date: 2019-11-08
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

At present, most domestic aquatic products are stored, transported and sold in the naked state, which will seriously affect the sensory and nutritional value of the product, and at the same time cause the loss of product juice, water retention, fat oxidation, flavor substances and protein damage. etc., seriously affecting the quality of aquatic products
[0003] Generally, the freezing and coating preservation of aquatic products is directly protected by drinking water or clean seawater outsourcing as ice coating. However, this freezing storage method will still cause oxidation and has no antibacterial effect. Microbial growth of aquatic products at low temperatures lead to quality deterioration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fresh-keeping ice coat for freezing aquatic products, wherein the raw material components are in parts by weight: 8 parts of protamine, 9 parts of calcium chloride, 7 parts of plant extract, 5 parts of sodium benzoate, 14 parts of chitosan and water 80 servings.

[0026] The ingredients of the plant extract in the raw material include: 3 parts of tea polyphenols, 2 parts of trehalose, 1 part of Radix Ophiopogon japonicus, 2 parts of burdock root, 2 parts of citron and 2 parts of sea salt.

[0027] Specifically, wherein the preparation method of the plant extract comprises the following steps:

[0028] S1: Grinding the burdock root, citron and Ophiopogon japonicus with a grinder, decocting in boiling water, concentrating and cooling to obtain the primary extract;

[0029] S2: Add tea polyphenols, trehalose, and sea salt to the primary extract obtained above, and heat up to 55°C to stir and blend;

[0030] S3: After the above mixed solution is cooled, let it stand sti...

Embodiment 2

[0040] A fresh-keeping ice coat for freezing aquatic products, wherein the raw material components are in parts by weight: 16 parts of protamine, 12 parts of calcium chloride, 15 parts of plant extract, 8 parts of sodium benzoate, 18 parts of chitosan and water 150 servings.

[0041] The ingredients of the plant extract in the raw material include: 5 parts of tea polyphenols, 2 parts of trehalose, 1 part of Radix Ophiopogon japonicus, 5 parts of burdock root, 2 parts of citron and 2 parts of sea salt.

[0042] Specifically, wherein the preparation method of the plant extract comprises the following steps:

[0043] S1: Grinding the burdock root, citron and Ophiopogon japonicus with a grinder, decocting in boiling water, concentrating and cooling to obtain the primary extract;

[0044] S2: Add tea polyphenols, trehalose, and sea salt to the primary extract obtained above, and heat up to 55°C to stir and blend;

[0045] S3: After the above mixed solution is cooled, let it stand...

Embodiment 3

[0055] A fresh-keeping ice coat for freezing aquatic products, wherein the raw material components are calculated by weight: 8 parts of protamine, 12 parts of calcium chloride, 6 parts of plant extract, 10 parts of sodium benzoate, 14 parts of chitosan and water 100 copies.

[0056] The ingredients of the plant extract in the raw material include: 3 parts of tea polyphenols, 4 parts of trehalose, 3 parts of Radix Ophiopogon japonicus, 5 parts of burdock root, 3 parts of citron and 2 parts of sea salt.

[0057] Specifically, wherein the preparation method of the plant extract comprises the following steps:

[0058]S1: Grinding the burdock root, citron and Ophiopogon japonicus with a grinder, decocting in boiling water, concentrating and cooling to obtain the primary extract;

[0059] S2: Add tea polyphenols, trehalose, and sea salt to the primary extract obtained above, and heat up to 50°C to stir and blend;

[0060] S3: After the above mixed solution is cooled, let it stand ...

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Abstract

The invention relates to the technical field of aquatic product preservation, in particular to a fresh-keeping ice coat for freezing aquatic products. The fresh-keeping ice coat is prepared from the raw materials: protamine, calcium chloride, a plant extract, sodium benzoate, chitosan and water, wherein the plant extract is prepared from the components: tea polyphenols, trehalose, ophiopogon japonicus, burdock roots, citron and sea salt. According to the fresh-keeping ice coat for freezing the aquatic products and the application method of the fresh-keeping ice coat, the chitosan and sodium benzoate in the raw materials are used for inhibiting the rapid growth of bacteria in the process of storage of food materials; and natural extract elements of the tea polyphenol, the trehalose, the burdock roots and the like of the plant extract are added, so that the deterioration of the food materials due to protein denaturation is reduced in the process of storage. By using original liquid of the fresh-keeping ice coat, the protein loss rate and decay rate of the aquatic products in the process of preservation can be significantly reduced, the growth of colony number is inhibited, and the fresh-keeping period of the aquatic products in low-temperature storage can be effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping ice coat for freezing aquatic products and an application method thereof. Background technique [0002] One of the mainstreams of aquatic product consumption is frozen aquatic products, which are rich in nutrients, but are easily contaminated by microorganisms during processing, storage, transportation, and sales, resulting in spoilage. The main factors causing spoilage of aquatic products are microbial pollution, fat oxidation rancidity and enzyme activity. However, with the improvement of people's living standards, more attention has been paid to the safety and quality stability of aquatic products. At present, most domestic aquatic products are stored, transported and sold in the naked state, which will seriously affect the sensory and nutritional value of the product, and at the same time cause the loss of product juice, water retention...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/16A23B4/20A23B4/24
CPCA23B4/09A23B4/16A23B4/20A23B4/24A23V2002/00
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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