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Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid

A flavoring and bacteriostatic agent technology, applied in the field of flavoring bacteriostatic agents, can solve the problems of lack of flavoring function and low safety, and achieve the effects of promoting technology upgrading and transformation, reducing processing costs and improving flavor.

Active Publication Date: 2014-08-20
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The squid fresh-keeping agent mainly uses chemical raw materials for fresh-keeping, has low safety, and does not have seasoning function

Method used

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  • Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A seasoning bacteriostatic agent for suppressing squid spoilage bacteria is prepared by compounding 16.5% ginger extract, 50% garlic extract and 33.5% aged vinegar in terms of volume percentage.

[0021] The ginger extract is a water-soluble extract, and its preparation method is as follows: chop the ginger, then mix the ginger and distilled water according to the ratio of ginger:distilled water = 2:1 (m:v), add the juice to a juicer, and squeeze out The juice of the ginger is filtered through gauze to obtain a water-soluble extract of ginger.

[0022] The garlic extract is a water-soluble extract, and its preparation method is: remove the stalks of garlic, split the petals, peel off the skin, remove the film coating, mix the garlic and distilled water according to the ratio of garlic: distilled water = 2:1 (m:v), and then add the squeezed Juice is squeezed by a juicer, and the squeezed juice is filtered through gauze to obtain a water-soluble garlic extract.

[0023] ...

Embodiment 2

[0025] A seasoning antibacterial agent for suppressing squid spoilage bacteria is prepared by compounding 50% ginger extract, 25% garlic extract and 25% mature vinegar in terms of volume percentage.

[0026] The ginger extract is a water-soluble extract, and its preparation method is: chop the ginger, then mix the ginger and 1% citric acid aqueous solution according to the ratio of ginger: 1% citric acid aqueous solution = 2:1 (m:v), and then add A juice extractor squeezes the juice, and the squeezed juice is filtered through gauze to obtain a water-soluble ginger extract.

[0027] The garlic extract is a water-soluble extract, and its preparation method is: remove the stalks of garlic, split the petals, peel off the skin, and remove the film coating. According to the ratio of garlic: 1% citric acid aqueous solution = 2:1 (m:v), garlic and 1 % citric acid aqueous solution is mixed and added to a juice extractor to squeeze the juice, and the squeezed juice is filtered through g...

Embodiment 3

[0030] A seasoning antibacterial agent for suppressing squid spoilage bacteria is prepared by compounding 40% ginger extract, 20% garlic extract and 40% mature vinegar according to volume percentage. .

[0031] The ginger extract is a water-soluble extract, and its preparation method is as follows: chop the ginger, then mix the ginger and 3% citric acid aqueous solution according to the ratio of ginger: 3% citric acid aqueous solution = 2:1 (m:v), and then add A juice extractor squeezes the juice, and the squeezed juice is filtered through gauze to obtain a water-soluble ginger extract.

[0032] The garlic extract is a water-soluble extract, and its preparation method is: remove the stalks of garlic, split the petals, peel off the skin, and remove the film coating. According to the ratio of garlic: 3% citric acid aqueous solution = 2:1 (m:v), garlic and 3 % citric acid aqueous solution is mixed and added to a juice extractor to squeeze the juice, and the squeezed juice is fil...

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Abstract

The invention discloses a flavoring type bacteriostatic agent for inhibiting spoilage bacteria of a squid. The flavoring type bacteriostatic agent is prepared by compounding the following raw materials by volume: 16.5 to 50% of ginger extract, 20 to 50% of garlic extract and 25 to 50% of mature vinegar. The flavoring type bacteriostatic agent has good flavor; addition of the bacteriostatic agent into the squid enables a flavoring effect to be obtained at the same time, processing and preservation of the squid are organically combined together, so processing cost for conditioned squid foodstuffs is substantially reduced, and technology upgrading and transformation of squid processing enterprises are promoted.

Description

technical field [0001] The invention relates to a bacteriostatic agent, in particular to a seasoning bacteriostatic agent for inhibiting squid spoilage bacteria. Background technique [0002] As the world's pelagic marine biological resources are decreasing, cephalopod marine animals have gradually become an important protein resource for humans because of their rich nutrition and delicious taste. The total resources of cephalopods in the world's oceans are 4.2~6.5×10 8 It is one of the three most underdeveloped and most potential resources in the world. Squid is the main economic species of cephalopods, and it is also the main economic seafood in my country. Its edible part is about 20% higher than that of ordinary fish, with a protein content of 15-20% and a fat content of less than 3%. Squid itself has high water content, fragile tissue, and higher unsaturated fatty acid and soluble protein content than land animal meat tissue. In addition, it may be polluted by a variety...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 宋茹韦荣编王阳光
Owner ZHEJIANG OCEAN UNIV
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