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Puffer fish fresh keeping agent composition and preparation method thereof

A technology of preservative and composition, which is applied in the direction of preserving meat/fish with a coating protective layer, which can solve the problems affecting the taste of puffer fish fillets, and achieve the effects of reducing the quality change of fish meat, maintaining quality, and being easy to operate

Inactive Publication Date: 2012-03-14
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent is to preserve the freshness of frozen puffer fish (-18℃~-30℃). However, after the fish has been frozen, its meat texture is much lower than that of the frozen fish.
In addition, the fresh-keeping treatment of this patent also needs to add raw materials such as salt, chicken essence, green onion, ginger, garlic, etc.
However, most of the puffer fish exported from my country are sold as sashimi, and these substances will affect the taste of puffer fish fillets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Make 2 kilograms of fresh-keeping coating agent, its proportioning is as follows: chitosan 2%, acetic acid 0.5%, propylene glycol 4% electrolyzed water 93.5%.

[0028] First, 1870 grams of electrolyzed water was added to 10 grams of acetic acid, and stirred evenly. Add 80 grams of propylene glycol. Then add 40 grams of chitosan and stir until completely dissolved. Let it cool naturally at room temperature, then filter to remove undissolved substances, and degas under vacuum. Stand overnight at room temperature, vacuum degas again, and stand at room temperature to obtain the required preservative for puffer fish meat. Can be used to process about 100 kg of puffer fish flesh.

[0029] Fresh puffer fish are slaughtered, eyes, viscera and gills are removed, skinned, and 100 kg of puffer fish flesh is washed with electrolyzed water. Then soak in the preservative solution for 5 minutes. Then drain on a stainless steel rack. Then store at 4°C.

[0030] The experiment fo...

Embodiment 2

[0032] Make 2 kilograms of fresh-keeping coating agent, its proportioning is as follows: N, O-carboxymethyl chitosan 0.5%, acetic acid 0.1%, propylene glycol 1%, electrolyzed water 98.4%.

[0033] First, 1968 grams of electrolyzed water was added to 2 grams of acetic acid, and stirred evenly. Add 20 grams of propylene glycol. Then add 10 grams of N, O-carboxymethyl chitosan and stir until completely dissolved. Let it cool naturally at room temperature, then filter to remove undissolved substances, and degas under vacuum. Stand overnight at room temperature, vacuum degas again, and stand at room temperature to obtain the required preservative for puffer fish meat. Can be used to process about 100 kg of puffer fish flesh.

[0034] Fresh puffer fish are slaughtered, eyes, viscera and gills are removed, skinned, and 100 kg of puffer fish flesh is washed with electrolyzed water. Then soak in the preservative solution for 5 minutes. Then drain on a stainless steel rack. Then s...

Embodiment 3

[0037] Make 2 kilograms of fresh-keeping coating agent, its proportioning is as follows: O-carboxymethyl chitosan 4%, lactic acid 2%, propylene glycol 4%, electrolyzed water 90%.

[0038] First, add 1800 grams of electrolyzed water to 40 grams of lactic acid and stir well. Add 80 grams of propylene glycol. Then add 80 grams of O-carboxymethyl chitosan and stir until completely dissolved. Let it cool naturally at room temperature, then filter to remove undissolved substances, and degas under vacuum. Stand overnight at room temperature, vacuum degas again, and stand at room temperature to obtain the required preservative for puffer fish meat. Can be used to process about 100 kg of puffer fish flesh.

[0039] Fresh puffer fish are slaughtered, eyes, viscera and gills are removed, skinned, and 100 kg of puffer fish flesh is washed with electrolyzed water. Then soak in the preservative solution for 5 minutes. Then drain on a stainless steel rack. Then store at 4°C.

[0040] ...

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PUM

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Abstract

The invention relates to the field of aquatic product fresh keeping, in particular to a puffer fish fresh keeping agent composition and a preparation method thereof. The puffer fish fresh keeping agent composition comprises 0.5 to 4 percent of chitosan, chitosan derivatives or a mixture of the chitosan and the chitosan derivatives, 0.1 to 2 percent of organic acid, 1 to 8 percent of emulsifying agents, 90 to 98.4 percent of electrolysed water through being metered by the total weight of the composition. The composition adopts the chitosan and the chitosan derivatives, so the composition is easy to dissolve in water in acid or neutral environment and is colorless and odorless. When the composition is used for soaking and coating puffer fish meat, a sterilization effect on the surface of the puffer fish meat is realized. The puffer fish fresh keeping agent composition is naturally attached on the surface of the puffer fish meat after being dried, a fresh keeping coating film is formed, and the effects of keeping the quality of the puffer fish meat and reducing the fish meat quality change in the storage process are realized. The storage time of the puffer fish meat soaked and coated with the puffer fish fresh keeping agent composition reaches more than 7 days under the condition of the ice temperature storage, and the quality change phenomena such as color change, foreign odor, softening and the like are not generated.

Description

technical field [0001] The invention relates to the field of fresh-keeping of aquatic products. Specifically, the present invention relates to a preservative composition for puffer fish meat and a preparation method thereof. Background technique [0002] Puffer fish is a class of aquatic products with high economic value. The internal organs, eyes, gills, etc. of puffer fish are poisonous. However, its flesh is non-toxic. Its meat is white and tender, and its meat is delicious. It enjoys the reputation of "the king of fish". There are broad development prospects in my country's coastal areas, Japan and South Korea and other places. At present, adult puffer fish in my country are mainly sold in the Japanese and Korean markets, and are important foreign exchange earning fishery targets. However, puffer fish are usually stored at a chilled temperature of 4°C after being processed. This is because the iced fish has not been frozen and the meat is delicious. However, its s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 周然刘源谢晶王锡昌
Owner SHANGHAI OCEAN UNIV
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