Recipe of pest proof agent for ham and dried fish

A recipe and technology of ham, applied in botany equipment and methods, food preservation, animal husbandry, etc., can solve the problems of safety, effectiveness, convenient operation and low cost, etc., and achieve safety hazards, easy operation and low cost Effect

Inactive Publication Date: 2006-03-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, there has been a patent application for the application of chlorine dioxide to prevent flies. Another report believes that the flies that harm ham can be effectively controlled by changing the process. There is no formula that is safe, effective, easy to operate, low cost, and does not affect the flavor of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Example 1: Take 500 kg of small yellow croaker, laparotomize, remove viscera, wash, marinate with 100 kg of edible salt for 2 days, soak in 250 liters of 150-200 mg / L matrine aqueous solution for 20 minutes in batches, and take out the fish for open-air sunlight to dry. After 3 days, there is no difference between the traditional flavor and the color of the finished caramel, and the occurrence rate of fly larvae in the carcass is 98.5% lower than that of the control.

example 2

[0015] Example 2: Get 200 kg of small plum fish, laparotomize, remove viscera, wash, and marinate with 30 kg of edible salt for 2 days, then immerse 10 in batches in 100 liters of 5% ethanol aqueous solution containing 50 mg / L matrine and 20 mg / L natural pyrethrum. -15 minutes, the fish is taken out to dry in the open air. After 3 days, there is no difference between the traditional flavor and the color of the finished carp, and no fly larvae are found in the carp.

example 3

[0016] Example 3: Take 300 kg of cured ham, soak it in 300 liters of aqueous solution containing 10 mg / L matrine and 100 mg / L azadirachtin for 5-30 minutes, take out the ham and dry it in the open air. After 3 days, the traditional follow-up processing technology is carried out, that is, shaping, fermenting and trimming, and it becomes a finished ham with no difference in flavor and color from the traditional one. Within 6 months, its pest control rate was 100%.

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PUM

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Abstract

An insecticide for ham and preserved fish is proportionally prepared from water or alcohol as solvent, sophocarpidine, and nimbin or natural pyrethrum. Its application method includes such steps as immersing the preserved fish or ham in it for 5-30 min, washing, drying and conventional steps.

Description

technical field [0001] The invention belongs to the technical field of light industrial food processing and preservation, and relates to an anti-insect formula in the processing of ham and carp and an application method thereof. Background technique [0002] Ham and fish are traditional animal foods in my country. Their traditional processing involves pickling and drying in the open air, so they are particularly easy to attract flies and moths. Fly stings and insects not only reduce the sensory quality of ham and fish, leading to a decline in their commodity value, but also spread pathogenic microorganisms and pose a safety risk to consumers. In order to prevent fly stings and moth bites, it has recently been discovered in my country that some operators have added pesticides trichlorfon or dichlorvos during processing. Regarding the anti-fly and anti-moth methods for ham and fish processing, the chemical control method commonly used abroad is to impregnate with pyrethroids ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N43/90A01N53/00A23L3/3544A23L3/42
Inventor 屠幼英夏会龙
Owner ZHEJIANG UNIV
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