Red shrimp preservative and preparation method thereof

A preservative, red shrimp technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems that the red shrimp cannot be effectively inhibited from fading, dehydration, and carapace fall off, the preservative has poor fresh-keeping effect, and has a single effect, and achieves Low cost, excellent bacteriostatic and fading effects

Active Publication Date: 2015-09-02
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that the preservatives in the prior art have poor fresh-keeping effect, single function, and cannot effectively inhibit the fading, dehydration and shedding of the carapace of red shrimp, and provide a scientific and reasonable formula with low cost, which can simultaneously inhibit Discoloration, blackening, spoilage and carapace shedding of red shrimp can prolong the fresh-keeping time of red shrimp, and the red shrimp preservative with good fresh-keeping effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preservative for red shrimp, consisting of the following components by mass percentage: 0.01% glucose oxidase, 1% glucose, 0.3% dithiothreitol, 0.03% nisin, 0.5% sodium caseinate, 0.01% Modified nano-SiO 2 , 0.02% monoglyceride, 1% chitosan, 0.05% metallothionein, 3% rosmarinic acid, and the balance is 0.5% aqueous acetic acid solution by mass percentage.

[0020] The red shrimp preservative is prepared by the following method:

[0021] (1) Preparation of modified nano-SiO 2 : Nano-SiO 2 Adding mass percent concentration to be 0.5% sodium dodecylsulfonate aqueous solution, nano-SiO 2 The mass ratio to sodium dodecylsulfonate aqueous solution is 1:100, adjust the pH to 4, stir for 6 hours, filter, wash with water, and finally dry and grind to obtain modified nano-SiO 2 ,stand-by;

[0022] (2) Mixing: After weighing each component according to the above mass percentage, the modified nano-SiO 2 Add in acetic acid aqueous solution, ultrasonically disperse evenly, ad...

Embodiment 2

[0024] A preservative for red shrimp, consisting of the following components by mass percentage: 0.02% glucose oxidase, 2% glucose, 0.4% dithiothreitol, 0.04% nisin, 0.8% sodium caseinate, 0.03% Modified nano-SiO 2, 0.03% monoglyceride, 1.2% chitosan, 0.06% metallothionein, 4% rosmarinic acid, and the balance is 0.7% acetic acid aqueous solution with a mass percentage concentration.

[0025] The red shrimp preservative is prepared by the following method:

[0026] (1) Preparation of modified nano-SiO 2 : Nano-SiO 2 Add the mass percent concentration to be 0.6% in the sodium dodecylsulfonate aqueous solution, nano-SiO 2 The mass ratio to sodium dodecylsulfonate aqueous solution is 1:120, adjust the pH to 4.5, stir for 7 hours, filter, wash with water, and finally dry and grind to obtain modified nano-SiO 2 ,stand-by;

[0027] (2) Mixing: After weighing each component according to the above mass percentage, the modified nano-SiO 2 Add in acetic acid aqueous solution, ultra...

Embodiment 3

[0029] A preservative for red shrimp, consisting of the following components by mass percentage: 0.03% glucose oxidase, 3% glucose, 0.5% dithiothreitol, 0.05% nisin, 1% sodium caseinate, 0.05% Modified nano-SiO 2 , 0.05% monoglyceride, 2% chitosan, 0.1% metallothionein, 5% rosmarinic acid, and the balance is 1% acetic acid aqueous solution with a mass percentage concentration.

[0030] The red shrimp preservative is prepared by the following method:

[0031] (1) Preparation of modified nano-SiO 2 : Nano-SiO 2 Adding mass percent concentration to be 0.7% sodium dodecylsulfonate aqueous solution, nano-SiO 2 The mass ratio to sodium dodecylsulfonate aqueous solution is 1:150. After adjusting the pH to 5, stir for 8 hours, filter, wash with water, and finally dry and grind to obtain modified nano-SiO 2 ,stand-by;

[0032] (2) Mixing: After weighing each component according to the above mass percentage, the modified nano-SiO 2 Add in acetic acid aqueous solution, ultrasonical...

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PUM

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Abstract

The invention discloses a red shrimp preservative which is composed of the following ingredients, by weight, 0.01-0.03% of glucose oxidase, 1-3% of glucose, 0.3-0.5% of dithiothreitol, 0.03-0.05% of nisin, 0.5-1% of sodium caseinate, 0.01-0.05% of modified nano-SiO2, 0.02-0.05% of monoglyceride, 1-2% of chitosan, 0.05-0.1% of metallothionein, 3-5% of rosmarinic acid and the rest being 0.5-1% of an aqueous acetic acid solution. The red shrimp preservative provided by the invention has a scientific and reasonable formula, is low-cost, has excellent bacteriostatic, fresh-keeping, color-protecting and anti-blackening effects, can simultaneously inhibit color-fading, blackening, spoilage and carapace detachment of red shrimp, and can prolong freshness lifetime of red shrimp. By the use of the red shrimp preservative, quality of red shrimp is good. The invention also discloses a preparation method of the red shrimp preservative. The preparation method has advantages of simple preparation step, low investment in equipment and low cost, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping agent for red shrimp and a preparation method thereof. Background technique [0002] Red shrimp, named Solenocera Melantho in Latin, is widely distributed in the East my country Sea, the southern Yellow Sea and the South China Sea. It is a dominant species in Zhejiang's offshore resources, especially in the central and northern parts of Zhejiang. Because it has a natural pink shrimp shell, the meat is tender and smooth, delicious, and rich in protein and various nutrients. It has high therapeutic value and can enhance the immunity of the human body. All have been highly praised by consumers. [0003] It usually takes 3~5 days for the fishing boat to return to the port after the red shrimp is caught. In addition, the red shrimp fishing season is summer and autumn, the temperature is high, and the water content of the red shrimp is high, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/22
Inventor 宋凯张小军梅光明丁跃平李子孟
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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