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Special antiseptic preservative agent and preservation method for marmoratus

A fresh-keeping method and technology of preservatives, applied in the direction of preserving meat/fish with chemicals, etc., can solve the problem of flavor loss of chilled products, and achieve the effect of less chemical impurities

Inactive Publication Date: 2015-09-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Brown calamari is a fish species with a large output in Zhoushan Fishing Ground. There are live products or chilled products for sale in the aquatic product market, but the flavor loss of chilled products is obvious. How to preserve the flavor and freshness period to the greatest extent is a very urgent consideration for industry technicians. technical problem to be solved

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] A special antiseptic and antistaling agent for scorpionfish, characterized in that the antiseptic and antistaling agent comprises the following components by weight:

[0025] 10 parts of natamycin; 15 parts of nisin; 10 parts of vitamin C, 20 parts of vitamin E; 10 parts of hyaluronic acid; 10 parts of ginkgo extract.

Embodiment 2

[0027] A special antiseptic and antistaling agent for scorpionfish, characterized in that the antiseptic and antistaling agent comprises the following components by weight:

[0028] Natamycin 20 parts; Nisin 150 parts; Vitamin C 50 parts, Vitamin E 40 parts; Hyaluronic acid 30 parts; Ginkgo biloba extract 50 parts.

Embodiment 3

[0030] A special antiseptic and antistaling agent for scorpionfish, characterized in that the antiseptic and antistaling agent comprises the following components by weight:

[0031] 15 parts of natamycin; 70 parts of nisin; 50 parts of vitamin C, 40 parts of vitamin E; 30 parts of hyaluronic acid; 30 parts of ginkgo extract.

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PUM

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Abstract

The invention discloses special antiseptic preservative agent and a preservation method for marmoratus. The special antiseptic preservative agent for the marmoratus includes 10 to 20 parts of natamycin, 15 to 150 parts of nisin, 10 to 50 parts of vitamin C, 20 to 40 parts of vitamin E, 10 to 30 parts of hyaluronic acid and 10 to 50 parts of ginkgol biloba extract by weight. According to the special antiseptic preservative agent and the preservation method for the marmoratus, the special antiseptic preservative agent composed of the nisin, natamycin and ginkgol biloba extract according to the proportion is capable of improving the ice preservation period of the marmoratus by more than 3 days. The special antiseptic preservative agent further lowers the residual biological toxin of the marmoratus.

Description

technical field [0001] The invention relates to a special antiseptic and fresh-keeping agent for brown calamari and a fresh-keeping method. Background technique [0002] Brown calamari, Latin name: Sebastiscus marmoratus, common name: stone perch tiger head fish, stone dog male, stone fish, lion urn (Penghu) Maximum body length: about 30cm Habitat depth: 0-40 meters, poisonous, economical food fish . There are spines on the back of the head. The interocular septum is deep and narrow, half the length of the eye. There is no spine on the lower edge of the orbital bone; there is a blunt spine on the lower edge of the preorbital bone. Upper and lower jaws, vomer and palatine have denticulate bands. Dorsal fin spines 12; pectoral fin rays usually 18. There are 5 dark irregular horizontal stripes on the side of the body. The place of origin is the common fish along the east coast of Leizhou Peninsula in my country. Distributed in the western North Pacific. China is produce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 罗红宇石磊祁文汉王亚军
Owner ZHEJIANG OCEAN UNIV
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