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Water-soluble chitosan and shrimp antistaling agent prepared by ginger extract as well as using method

A technology of water-soluble chitosan and ginger extract, which is applied to the preservation of meat/fish with chemicals, and the preservation of meat/fish through freezing/cooling, etc., which can solve the unsafety of aquatic products, the abuse of phosphorus-containing reagents, and the pollution of the environment and other problems, to achieve the effect of remarkable fresh-keeping effect, simple production method and improvement of economic benefits

Inactive Publication Date: 2009-08-05
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, phosphates are often added to shrimp preservatives sold in the market to preserve freshness and water, but the abuse of phosphorus-containing reagents pollutes the environment
In addition, the addition of chemical compounds has also caused the unsafety of aquatic products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The addition of water-soluble chitosan is 10%, the addition of ginger extract is 10%, the addition of sodium ascorbate is 5%, the addition of phytic acid is 2%, and the addition of sodium citrate is 5%. , and the rest is a composite preservative prepared from dextrin, which is prepared as a 5% aqueous solution. Put the washed fresh shrimp into the preservative solution, soak for 30 minutes at 10°C, remove and drain, and put on a plate.

[0022] After soaking, the processed shrimp is bright, and the shrimp meat is firm and elastic, and there is no corruption after long-term processing. No fishy smell, the flavor of shrimp is more prominent, and the product quality is significantly improved.

Embodiment 2

[0024] The addition of water-soluble chitosan is 15%, the addition of ginger extract is 15%, the addition of sodium ascorbate is 10%, the addition of phytic acid is 3%, and the addition of sodium citrate is 10%. , and the rest is a compound preservative prepared from dextrin, which is prepared as a 3% aqueous solution. Put the washed fresh shrimp into the preservative solution, soak for 20 minutes at 5°C, remove and drain, and put on a plate.

[0025] After soaking, the processed shrimp does not change color, the body of the shrimp is bright, the yield of the shrimp is improved, and the flavor of the product is improved.

Embodiment 3

[0027] The addition of water-soluble chitosan is 20%, the addition of ginger extract is 20%, the addition of sodium ascorbate is 15%, the addition of phytic acid is 5%, and the addition of sodium citrate is 15%. , and the rest is a compound preservative prepared from dextrin, which is prepared as a 1% aqueous solution. Put the washed fresh shrimp into the preservative solution, soak at 10°C for 10 minutes, remove and drain, and put on a plate.

[0028] After soaking, the processed shrimp does not change color, and there is no corruption after long-term treatment. The shrimp meat is firm, elastic, and has no fishy smell, and the product quality is significantly improved.

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Abstract

The invention provides a shrimp preservative prepared from water-soluble chitosan and ginger extract, and a using method thereof. The shrimp preservative is a composite preservative which is formed by taking water-soluble chitosan and ginger extract as main raw materials and compounding the main raw materials with antioxidant, phytic acid, sodium citrate and dextrin. Fresh shrimps or shrimp meat with no head and shell are soaked in seawater or clear water in which the shrimp preservative is dissolved at a temperature of between 0 and 10 DEG C, and then the aims of preventing decay, stopping shrimp heads from blackening, preventing fishy smell from increasing and the like can be achieved. The shrimp preservative has broad application prospects. As the shrimps subjected to freshness-keeping treatment seldom change color or decay in a processing course, are bright in body, pure in taste, strong and elastic in meat, the sensory quality of the shrimps is remarkably improved. The shrimp preservative has the advantages that the shrimp preservative is simple in production method, convenient to use, capable of applying to various types of food processing taking the shrimps as raw materials, remarkable in freshness-keeping effects and capable of keeping the moisture of the shrimps, raising product yield, improving product quality and increasing economic benefit.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a shrimp preservative prepared from water-soluble chitosan and ginger extract and a use method thereof. Background technique [0002] At present, aquaculture has become the leading industry of my country's fishery economy, and it is an industry supported by national industrial policies. my country's mariculture has produced tens of millions of tons and is the world's largest producer. The farming and export of shrimp has led to the development of aquaculture and processing. However, at the end of June 2007, the export of shrimp encountered strict automatic inspection measures implemented by the United States, which caused a loss of 2 billion yuan to my country's shrimp industry chain, and shrimp export enterprises and farmers were hit hard. This is because in the processing of shrimp, the shrimp deteriorates quickly, and if a large number of shrimps...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/20A23B4/06
Inventor 杨锡洪解万翠章超桦王维民吴华荣魏仕力
Owner GUANGDONG OCEAN UNIVERSITY
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