Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Aquatic product water retention and fresh keeping agent and freezing and fresh keeping method

A technology for freezing fresh-keeping and aquatic products, which is applied in the direction of preserving meat/fish by freezing/cooling, preserving meat/fish with chemicals, and producing fat, etc. It can solve the problems of loss of umami and nutrition, improper storage, etc. Effectiveness of glue capacity, reduced water loss, good water retention and water activity

Pending Publication Date: 2021-01-05
长沙沃霖农副产品开发有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the problems in the prior art that improper storage of aquatic products easily loses the original flavor and nutrition, the first purpose of this application is to provide a water-preserving and fresh-keeping agent for aquatic products, which can effectively inhibit the occurrence of deterioration of aquatic products and preserve them to the greatest extent. Freshness of aquatic products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Aquatic product water retention and fresh keeping agent and freezing and fresh keeping method

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0067] A preparation method of orange peel essential oil, comprising the following steps:

[0068] 1. add fresh orange peel powder in the NaCl solution that mass concentration is 1.2%, the solid-liquid ratio of orange peel powder and NaCl solution is 0.1g / mL;

[0069] Ⅱ. The orange peel powder solution obtained was subjected to ultrasonic treatment for 15 minutes, and the ultrasonic power was 180W;

[0070] Ⅲ. Steam distill the orange peel solution after ultrasonication for 20 minutes;

[0071] Ⅳ. Freeze the solution obtained after the distillation fraction is condensed, and collect the essential oil after the water is completely frozen to obtain orange peel essential oil.

preparation example 2

[0073] A preparation method of orange peel essential oil, comprising the following steps:

[0074] 1. add fresh orange peel powder in the NaCl solution that mass concentration is 1.8%, the solid-liquid ratio of orange peel powder and NaCl solution is 0.2g / mL;

[0075] Ⅱ. The obtained orange peel powder solution was subjected to ultrasonic treatment for 5 minutes, and the ultrasonic power was 200W;

[0076] Ⅲ. Steam distill the orange peel solution after ultrasonication for 30 minutes;

[0077] Ⅳ. Freeze the solution obtained after the distillation fraction is condensed, and collect the essential oil after the water is completely frozen to obtain orange peel essential oil.

preparation example 3

[0079] A preparation method of orange peel essential oil, comprising the following steps:

[0080] 1. Add fresh orange peel powder in the NaCl solution that mass concentration is 1.4%, the solid-liquid ratio of orange peel powder and NaCl solution is 0.14g / mL;

[0081] Ⅱ. The obtained orange peel powder solution was subjected to ultrasonic treatment for 8 minutes, and the ultrasonic power was 195W;

[0082] Ⅲ. Steam distill the orange peel solution after ultrasonication for 26 minutes;

[0083] Ⅳ. Freeze the solution obtained after the distillation fraction is condensed, and collect the essential oil after the water is completely frozen to obtain orange peel essential oil.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an aquatic product water retention and fresh keeping agent and a freezing and fresh keeping method, and belongs to the technical field of aquatic product storage. The water retention fresh keeping agent comprises the following raw materials in parts by weight of 4-9 parts of trehalose; 1-5 parts of xanthan gum; 0.6-1.2 parts of a mesona chinensis benth extract; 3-7 parts ofcarboxymethyl chitosan; 1-2 parts of orange peel essential oil; 0.2-0.6 part of carnosol; and 2-3 parts of gamma terpinene. According to the method, the pretreated aquatic products are treated with the water retention and fresh keeping agent and then frozen and stored, the water retention and fresh keeping agent can reduce mechanical damage to muscle tissue in the freezing process and improve thewater-retaining property of the aquatic products, the aquatic products have good sensory evaluation of color, texture, taste and the like, and the freezing and storing time is prolonged; and meanwhile, the water retention and fresh keeping agent disclosed by the invention also has very good antibacterial and antioxidant properties, the decay speed of protein and fatty acid in the aquatic productscan be reduced, and the shelf life of the aquatic products is prolonged.

Description

technical field [0001] The application relates to the technical field of aquatic product storage, in particular to a water-preserving and fresh-keeping agent and a freezing and fresh-keeping method for aquatic products. Background technique [0002] Our country is rich in seafood resources. Every year, fish, shrimp, crab and shellfish have a large output. Aquatic products are rich in nutrition, and the protein content is several to dozens of times that of eggs and milk; Magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness. However, aquatic products are restricted by various factors such as fishing seasons, geographical conditions, and climate. During storage, transportation, and sales, they are often prone to spoilage due to the proliferation of microorganisms, which will cause changes in the flavor an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/09A23B4/20C11B9/02
CPCA23B4/09A23B4/20C11B9/027
Inventor 董科彤彭青松陈松应
Owner 长沙沃霖农副产品开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com