Aquatic product preservative

A technology for preservatives and aquatic products, applied in the fields of food preservation, chemical preservation of meat/fish, food science, etc. Effect

Inactive Publication Date: 2015-03-18
凯姆勒科技发展(天津)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For this reason, people need to use water-retaining agents to keep frozen aquatic products safe, resist oxidation, improve texture, and stabilize color. However, the currently used fresh-keeping agents contain phosphates, which are unsafe and unstable to use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preservative for aquatic products, which is prepared by mixing the following raw materials according to the following weight ratio: 30 parts of modified starch, 30 parts of sodium citrate, 10 parts of mannitol, 5 parts of trehalose, 10 parts of sodium alginate, and 1 part of lactitol 2 parts, 2 parts of aminoacetic acid.

Embodiment 2

[0016] A preservative for aquatic products, which is prepared by mixing the following raw materials according to the following weight ratio: 35 parts of modified starch, 35 parts of sodium citrate, 11 parts of mannitol, 6 parts of trehalose, 12 parts of sodium alginate, 2 parts of lactitol 3 parts, 3 parts of aminoacetic acid.

Embodiment 3

[0018] A preservative for aquatic products, which is prepared by mixing the following raw materials according to the following weight ratio: 40 parts of modified starch, 40 parts of sodium citrate, 12 parts of mannitol, 8 parts of trehalose, 15 parts of sodium alginate, 3 parts of lactitol 4 parts, 4 parts of aminoacetic acid.

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PUM

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Abstract

The invention relates to an aquatic product preservative, and the aquatic product preservative is prepared by mixing the following raw materials in parts by weight: 30-40 parts of modified starch, 30-40 parts of a food acidity regulator, 10-20 parts of mannitol, 5-8 parts of trehalose, 10-15 parts of sodium alginate, 1-3 parts of lactitol and 2-4 parts of glycine; according to the aquatic product preservative, cooked food can be fully combined with water molecules to form a chelate protective film on the surface of the cooked food, so that moisture of the an aquatic product can be effectively prevented from losing in processing, refrigerating and cooking processes, and the purposes of preservation and weight increment can be achieved.

Description

technical field [0001] The invention belongs to a functional polymer material in the fine chemical industry, in particular to a fresh-keeping agent for aquatic products. Background technique [0002] At present, the preservation of aquatic products mainly depends on freezing, but after freezing, the weight of aquatic products will be reduced, the color will change, and the protein content will be oxidized. For this reason, people need to use water-retaining agents to preserve the quality of frozen aquatic products, resist oxidation, improve texture, and stabilize color. However, the currently used fresh-keeping agents contain phosphates, which are unsafe and unstable to use. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art, and to provide a water-retaining, weight-increasing, anti-oxidation, bleaching, color-protecting, texture-improving and color-stabilizing aquatic products, which are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562
CPCA23B4/20
Inventor 尹立华
Owner 凯姆勒科技发展(天津)有限公司
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