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Sea cucumber preservative and use thereof

A preservative, sea cucumber technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems such as the inability to effectively inhibit the autolysis of sea cucumber, the failure to achieve the expected effect during the shelf life, and the poor water retention effect, and achieve high promotion and application value. The effect of improving utilization and improving quality

Active Publication Date: 2016-03-02
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing sea cucumber preservation methods cannot effectively inhibit the autolysis of sea cucumbers, the shelf life cannot achieve the expected effect, and the water retention effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: sea cucumber preservative and its application method

[0037] Prepare the sea cucumber preservative so that the mass percentage of each component is: mung bean trypsin inhibitor (MBTI) 0.1%, ethylenediaminetetraacetic acid disodium (EDTA) 0.0075%, modified starch 1%, tea polyphenol 0.01%, Nisin 0.01%, the balance is purified water.

[0038] Remove the viscera from fresh and live sea cucumbers and wash them. Soak the washed sea cucumbers in sea cucumber preservatives below 10°C for 0.5 hours. Remove the sea cucumbers and place them on gauze to drain for 20 minutes. The drained sea cucumbers are used as raw materials Make frozen sea cucumbers.

[0039] The frozen sea cucumbers treated with preservatives appeared autolysis after 80 days, and the frozen sea cucumbers without preservative treatment showed autolysis on the 32nd day.

Embodiment 2

[0040] Embodiment 2: sea cucumber antistaling agent and using method thereof

[0041] Prepare the sea cucumber preservative so that the mass percentage of each component is: mung bean trypsin inhibitor (MBTI) 1%, disodium ethylenediaminetetraacetic acid (EDTA) 0.003%, modified starch 0.1%, tea polyphenol 0.03%, Nisin 0.05%, the balance is purified water.

[0042] Remove the viscera from fresh and live sea cucumbers and wash them. Soak the washed sea cucumbers in sea cucumber preservatives below 10°C for 1.5 hours. Stir slowly every 0.5 hours. Remove the sea cucumbers and place them on gauze to drain for 20 minutes. , using drained sea cucumbers as raw materials to make instant sea cucumbers.

[0043] The ready-to-eat sea cucumbers treated with preservatives appeared autolysis after 50 days, and the instant sea cucumbers without preservative treatment appeared autolysis on the 24th day.

Embodiment 3

[0044] Embodiment 3: sea cucumber preservative and its application method

[0045] Prepare the sea cucumber preservative so that the mass percentage of each component is: mung bean trypsin inhibitor (MBTI) 0.5%, ethylenediaminetetraacetic acid disodium (EDTA) 0.005%, modified starch 0.5%, tea polyphenol 0.02%, Nisin 0.03%, the balance is purified water.

[0046] Remove the viscera from fresh sea cucumbers and wash them. Soak the washed sea cucumbers in a sea cucumber preservative below 10°C for 1 hour. Remove the sea cucumbers and place them on gauze to drain for 20 minutes. Use the drained sea cucumbers as raw materials. Frozen sea cucumber.

[0047] The frozen sea cucumbers treated with preservatives appeared autolysis after 80 days, and the frozen sea cucumbers without preservative treatment showed autolysis on the 32nd day.

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PUM

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Abstract

The invention discloses a sea cucumber preservative and a use thereof. The sea cucumber preservative is prepared from 0.1-1% by mass of a mung bean trypsin inhibitor MBTI, 0.003-0.0075% by mass disodium EDTA, 0.1-1% by mass of modified starch, 0.01-0.03% by mass of tea polyphenol, 0.01-0.05% by mass of nisin and the balance purified water. The sea cucumber preservative is nontoxic and harmless, does not produce residues, has functions of water retention and corrosion and oxidation resistance, can effectively control sea cucumber autolysis, solves the problem that sea cucumber has strong autolysis effects and is inconvenient for preservation, storage, transport and processing, improves sea cucumber product quality, prolongs a sea cucumber product shelf life, improves a sea cucumber resource utilization rate and has a high promotion application value.

Description

technical field [0001] The invention relates to the field of marine product processing, in particular to a sea cucumber fresh-keeping agent and its application. Background technique [0002] Sea cucumber belongs to the invertebrate Echinodermata, and is listed as one of the "Eight Treasures" for its high nutritional value and pharmaceutical value. Sea cucumber is warm in nature and salty in taste. It has the effect of invigorating qi and nourishing yin, and invigorating kidney and essence. It is suitable for impotence rash, nocturnal emission, premature ejaculation, frequent urination, etc. caused by kidney deficiency, and can also be used as an auxiliary diet for anemia, tuberculosis, neurasthenia, and lactation. Because sea cucumber contains high protein, low fat, low cholesterol and a variety of immune substances beneficial to the human body, it has become more and more popular among consumers in recent years, and has become a banquet delicacy and a high-end nourishing t...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 翁凌曹敏杰章骞孙乐常蔡秋凤刘光明
Owner JIMEI UNIV
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