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Dusting material for perches, and preserving method of dusting material

A sea bass and marinade technology, applied in the field of sea bass marinade and its pickling, can solve the problems affecting the taste and texture of the product, easy oxidation of fat in fish meat, and impact on consumers' health, so as to achieve easy operation of the treatment method and improve the flavor of the meat , the effect of maintaining the flavor of meat

Pending Publication Date: 2020-10-16
福建省宁德市好顺水产养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sea bass is in a normal temperature environment during the conditioning process. As time goes by, the fat in the fish is easy to oxidize, and the content of nitrite will gradually increase, which will affect the taste and taste of the obtained products. Long-term consumption of foods with high nitrite content will also cause impact on consumer health

Method used

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  • Dusting material for perches, and preserving method of dusting material
  • Dusting material for perches, and preserving method of dusting material
  • Dusting material for perches, and preserving method of dusting material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A marinade for sea bass, consisting of the following components by weight:

[0028] 5.6g of rosemary extract, 6.4g of aminoethyl phloretin, 4.8g of oregano essential oil, 1g of antimicrobial peptide Mytichitin-CB, 20g of salt, 10g of pepper, 9g of cinnamon, 9g of star anise, 25g of light soy sauce, 18g of cooking wine, 8g of white sugar, 10g of ginger, 20g of green onion and 1600g of water.

Embodiment 2

[0030] A marinade for sea bass, consisting of the following components by weight:

[0031] 6g of rosemary extract, 7g of aminoethyl phloretin, 5.5g of oregano essential oil, 1.3g of antimicrobial peptide Mytichitin-CB, 25g of salt, 12g of pepper, 10g of cinnamon, 8g of star anise, 30g soy sauce, 20g cooking wine, 10g white sugar, 8g ginger, 25g green onion and 1800g water.

Embodiment 3

[0033] A marinade for sea bass, consisting of the following components by weight:

[0034] 7g of rosemary extract, 8g of aminoethyl phloretin, 6g of oregano essential oil, 1.5g of antimicrobial peptide Mytichitin-CB, 22g of table salt, 9g of pepper, 8g of cinnamon, 10g of star anise, 28g of Light soy sauce, 15g of cooking wine, 9g of white sugar, 9g of ginger, 22g of shallots and 2000g of water.

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PUM

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Abstract

The invention discloses a dusting material for perches, and a preserving method of the dusting material, and belongs to the technical field of processing of aquatic products. The dusting material forperches comprises 0.56-0.7 part of rosemary extracts, 0.64-0.8 part of quaternary aminoethyl phloretin, 0.48-0.6 part of majoram essential oil and 0.1-0.15 part of an antibacterial peptide Mytichitin-CB. According to the preserving method for perches, the dusting material is mixed with spice and seasoning to obtain a mixture, perch meat is soaked in the mixture, and conditioning of the perch meatis completed. According to the dusting material, the rosemary extracts, the quaternary aminoethyl phloretin, the majoram essential oil and the antibacterial peptide Mytichitin-CB are added at the sametime, so that the dusting material can be used as a composite fresh keeping agent to achieve favorable fresh keeping effects, the content of nitrite in a conditioning process can be reduced, and besides, favorable effects of killing bacteria, restraining bacteria and resisting oxidation can be achieved; and the preserving method is simple in treatment method and easy to operate, and the quality of obtained perch conditioning products can be good.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a marinade for sea bass and a marinating method thereof. Background technique [0002] With the continuous improvement of people's living standards and the diversification and individualization of food demand, it is difficult for a single variety of aquatic products to meet the needs of consumers. , will also be more inclined to healthy and convenient edible products, and conditioning aquatic products are loved by more and more consumers. Perch, also known as flower perch, perch board, stockade flower, four-rib fish, etc., belongs to the class of bony fishes, the order of perciformes, the family of true perch, and the genus of perch. Perch is widely distributed in the western Pacific Ocean, the coast of China and freshwater bodies. It is one of the common economic fishes and the main species for the development of mariculture. Perch meat is fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L17/00A23B4/20
CPCA23L27/00A23L27/10A23L17/00A23B4/20
Inventor 郑捷吴宜寿胡爱军王姬江信群黄仕钦
Owner 福建省宁德市好顺水产养殖有限公司
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