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Modified fresh-keeping agent for aquatic products

A technology for aquatic products and preservatives, which is applied in the direction of preserving meat/fish with chemicals, and can solve the problems of flesh discoloration, umami taste discount, hardening or mince of aquatic products, etc., to achieve extended freshness period, reasonable formula and low production cost low effect

Inactive Publication Date: 2014-09-17
QINGDAO BOHONG MARINE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to prevent the spoilage of aquatic products, the traditional method is to freeze them to make it difficult for bacteria to reproduce at low temperatures. Although spoilage is avoided, the result of freezing will make the flesh of aquatic products change color, dry, hard or mince, and the umami taste will be greatly reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1, an improved aquatic product preservative, made of the following raw materials in parts by weight: 50 parts of water, 30 parts of chitosan oligosaccharide, 5 parts of citric acid, 15 parts of mussel agglutinin, and 8 parts of sodium chloride , 15 parts of tea polyphenols, 7 parts of glacial acetic acid lysozyme, 15 parts of ethanol, 8 parts of glycine, 4 parts of chitosan, 10 parts of sodium sorbate, 6 parts of lactic acid, and 6 parts of potassium sorbate.

Embodiment 2

[0010] Embodiment 2, an improved aquatic product preservative, made of the following raw materials in parts by weight: 70 parts of water, 35 parts of chitosan oligosaccharide, 7 parts of citric acid, 20 parts of mussel agglutinin, and 10 parts of sodium chloride , 25 parts of tea polyphenols, 8 parts of glacial acetic acid lysozyme, 18 parts of ethanol, 12 parts of glycine, 7 parts of chitosan, 12 parts of sodium sorbate, 8 parts of lactic acid, and 7 parts of potassium sorbate.

Embodiment 3

[0011] Embodiment 3, an improved aquatic product preservative, made of the following raw materials in parts by weight: 80 parts of water, 40 parts of chitosan oligosaccharide, 8 parts of citric acid, 25 parts of mussel agglutinin, and 12 parts of sodium chloride , 30 parts of tea polyphenols, 10 parts of glacial acetic acid lysozyme, 20 parts of ethanol, 18 parts of glycine, 11 parts of chitosan, 15 parts of sodium sorbate, 9 parts of lactic acid, and 9 parts of potassium sorbate.

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PUM

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Abstract

A disclosed modified fresh-keeping agent for aquatic products is prepared from the following raw materials in parts by weight: 50-80 parts of water, 30-40 parts of chitosan oligosaccharide, 5-8 parts of citric acid, 15-25 parts of mussel agglutinin, 8-12 parts of sodium chloride, 15-30 parts of tea polyphenol, 7-10 parts of glacial acetic acid lysozyme, 15-20 parts of ethanol, 8-18 parts of glycine, 4-11 parts of chitosan, 10-15 parts of sodium sorbate, 6-9 parts of lactic acid and 6-9 parts of potassium sorbate. The provided modified fresh-keeping agent for aquatic products is reasonable in formula, good in usage effect, low in cost, capable of prolonging fresh-keeping period of aquatic products and guaranteeing food safety.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to an improved fresh-keeping agent for aquatic products. Background technique [0002] Aquatic products such as fish, shrimp, crab, etc. are rich in protein and water, which can easily cause bacteria to multiply and deteriorate. For example, the volatile basic nitrogen of fresh turbot fish is greater than 30mg on the 10th to 13th day after low-temperature refrigeration / 100g. In order to prevent spoilage of aquatic products, the traditional method is to freeze them to make it difficult for bacteria to reproduce at low temperatures. Although spoilage is avoided, the result of freezing will cause the flesh of aquatic products to change color, dry out, harden or mince, and the umami taste will be greatly reduced. Therefore, people urgently need a kind of fresh-keeping agent for aquatic products, which can solve the above problems. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 万静
Owner QINGDAO BOHONG MARINE BIOTECH
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