De-fishy preservative of freshwater chilled fresh fish and preparing method thereof

A preservative and fresh fish technology, applied in food preparation, chemical preservation of meat/fish, food science, etc., can solve the economic loss of manufacturers, the dry surface of fresh fish, and the loss of fish surface, etc., to achieve Prevent water loss, prolong fresh-keeping time, and solve the effect of uneven application

Active Publication Date: 2012-05-30
DAHU AQUACULTURE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water content of the fish is high, and the water on the surface of the fish is continuously lost during this process. On the one hand, the surface of the fresh fish is dry, which reduces its appearance quality. On the other hand, it also causes certain economic losses for the manufacturer.
At the same time, the inherent muddy smell of freshwater fish becomes more apparent after division. Currently, the processing of freshwater chilled fresh fish is in the preliminary stage, and the development of deodorizing and freshwater preservatives has not yet been put on the agenda.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The deodorization, freshness and water retention of fresh water chilled fish is made of the following raw materials in weight fractions: 18 parts of ginger juice, 13 parts of rice bran oil, 0.4 parts of chitosan, 6 parts of lecithin and 62.6 parts of water.

[0017] Preparation method: mix ginger juice, rice bran oil, chitosan, lecithin, and water, heat to 60°C under stirring, and homogenize after the raw materials are fully emulsified. The homogenization pressure is 25Mpa, and finally a stable milky liquid is obtained.

[0018] How to use: Dilute according to the ratio of emulsion: water = 1:8.5, and spray the diluted solution on the freshly divided fish segments and fish blocks. After dilution of each kilogram of emulsion, 1500kg of fish segments and fish blocks can be sprayed.

Embodiment 2

[0020] The deodorizing, fresh-keeping and water-retaining freshwater chilled fish is prepared from the following raw materials in weight fractions: 15 parts of onion juice, 15 parts of corn oil, 0.45 parts of nisin, 8 parts of sorbitan fatty acid ester, and 61.55 parts of water.

[0021] Preparation method: mix green onion juice, corn oil, nisin, sorbitan fatty acid ester, and water, heat to 65°C under stirring, and homogenize after the raw materials are fully emulsified. The homogenization pressure is 30Mpa, and finally a stable Milky liquid.

[0022] How to use: Dilute according to the ratio of emulsion: water = 1:9, and spray the diluted solution on the freshly divided fish segments and fish blocks. After dilution of each kilogram of emulsion, 2000kg of fish segments and fish blocks can be sprayed.

Embodiment 3

[0024] Fresh water chilled fresh fish deodorization, freshness and water retention are made of the following raw materials in weight fractions: 8 parts of ginger juice, 10 parts of green onion juice, 10 parts of corn oil, 8 parts of rice bran oil, 0.1 part of lysozyme, 0.2 parts of chitosan, fish essence 0.13 parts of protein, 0.05 parts of nisin, 2.5 parts of lecithin, 2.5 parts of sorbitan fatty acid ester, 5 parts of propylene glycol fatty acid ester, and 49.52 parts of water.

[0025] Preparation method: mix ginger juice, onion juice, corn oil, rice bran oil, lysozyme, chitosan, protamine, nisin, lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, and water, Heat to 70°C under stirring, and homogenize after the raw materials are fully emulsified. The homogenization pressure is 35Mpa, and finally a stable milky liquid is obtained.

[0026] How to use: Dilute according to the ratio of emulsion: water = 1:9.5, and spray the diluted solution on the freshly ...

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PUM

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Abstract

The invention discloses a de-fishy preservative of freshwater chilled fresh fish and a preparing method thereof. The preservative is prepared from the following raw materials in parts by weight: 10-20 parts of de-fishy agent, 10-20 parts of edible oil, 0.35-0.5 part of preservative, 5-10 parts of acidic lipid and 50-75 parts of water. the preparation method comprises the following steps: mixing de-fishy agent, edible oil, preservative, acidic lipid and water; stirring and heating the mixture to 60-70 DEG C; homogenizing the raw materials at the homogenizing pressure of 25-35MPa after being fully emulsified; finally, obtaining stable milky liquid. The invention overcomes the defects that the existing freshwater fish chilling technology is not mature, processing of freshwater chilled fish is in the preliminary stage and no de-fishy preservatives exist in the market. The invention has simple manufacture and convenient use and especially has favorable de-fishy smell, fresh preservation and water retention effect. The fresh preservation time can be prolonged by above 20%.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and relates to a deodorizing and fresh-keeping agent for fresh water chilled fresh fish and a preparation method thereof. Background technique [0002] Fresh water cold fresh fish, also known as fresh water split fresh fish, is made of bulk aquatic products, such as silver carp, bighead carp, green carp, grass carp, carp, crucian carp, bream, carp and other fish. It is strictly in accordance with the raw material quarantine and scientific dissection process. Carry out segmentation processing in low temperature environment, so that the temperature of the carcass or the deep layer of the cut fish can be rapidly reduced to 0-4°C within 12 hours, and the temperature of refrigerated silver carp can be continuously reduced to 0-4°C during the subsequent refrigeration, transportation, exhibition and sales links. A pre-chilled processed fish. The water content of the fish is hi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/22A23L1/221A23L27/10
Inventor 杨品红
Owner DAHU AQUACULTURE
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