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A kind of turbot fresh-keeping agent and preparation method thereof

A technology of turbot and preservative, applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems such as being unsuitable for turbot, achieve excellent color protection, high economic benefits, delay the total number of bacteria and volatility Increased effect of base nitrogen

Active Publication Date: 2020-08-11
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aquatic preservatives mentioned above are not suitable for turbot fish, so a special preservative for turbot fish is needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A turbot fresh-keeping agent and a preparation method thereof, the specific steps are:

[0017] Add 5~8 parts of trehalose, 0.1~0.5 parts of sodium phytate, 5~10 parts of pullulan, 0.2~0.5 parts of chitosan in 20~30 parts of distilled water, react for 0.3~0.8h, and then add 3~5 parts Parts of disodium EDTA, 5~15 parts of cinnamon essential oil, heated in a water bath at 50~60°C, reacted for 1.5~2.5 hours, cooled to room temperature after the reddish-brown oil layer disappeared, added 20~50 parts of perilla water, 0.5~1.8 Nano-grade cornstarch, 0.2-0.8 parts of glucosamine, 0.01-0.08 parts of behenyltrimethylammonium chloride, after fully reacting for 0.2-0.5 hours, use glacial acetic acid to adjust the pH to 4.5-6.5, and the whole preparation process is carried out magnetically Stirring, the stirring rate is 100~200r / min, vacuum low temperature concentration and drying, the first stage temperature is 10~15℃, the vacuum degree is 0.002~0.004KPa, the residence time is 30~...

Embodiment 2

[0021] A turbot fresh-keeping agent and a preparation method thereof, the most preferred steps are:

[0022]In 25 parts of distilled water, add 6 parts of trehalose, 0.3 parts of sodium phytate, 7 parts of pullulan, 0.5 parts of chitosan, react for 0.8h, then add 4 parts of disodium EDTA, 10 parts of cinnamon essential oil, heat in a water bath, and the temperature 50°C, react for 2 hours, cool to room temperature after the reddish-brown oil layer disappears, add 30 parts of perilla water, 1.2 parts of nano-sized corn starch, 0.4 parts of glucosamine, 0.08 parts of behenyltrimethylammonium chloride, and fully react After 0.3h, use glacial acetic acid to adjust the pH to 5.4. Magnetic stirring is carried out throughout the preparation process. The stirring rate is 150r / min. Concentrate and dry in vacuum at low temperature. The first stage temperature is 12°C, the vacuum degree is 0.002KPa, and the residence time is 40min; The temperature of the second stage is -5°C, the degree ...

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PUM

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Abstract

The invention provides a turbot fish preservative and a preparation method thereof. The preservative comprises the following raw materials in parts by weight: 5-10 parts of pulullan, 5-15 parts of cinnamon essential oil, 20-50 parts of purple common perilla water, 0.5-1.8 parts of nanoscale corn starch, 0.2-0.8 part of glucosamine, 0.01-0.08 part of behentrimonium chloride and 0.00001-0.00005 part of chlorine dioxide. The turbot fish preservative has the beneficial effects that the prepared turbot fish preservative has excellent color protecting property, freshness, water retention capacity, deodorization property and antiseptic property, has strong anti-oxidation activity, and is capable of inhibiting oxidative rancidity of fat and a self-degradation effect of protein, the total bacterial count and increase of volatile base nitrogen are effectively delayed; the preservation time of the fish can be greatly prolonged on the premise of ensuring the flavor and the taste of turbot fish; and meanwhile, the food safety is high. The invention further provides a preparation method with high extraction rate on cinnamon essential oil and purple common perilla water in the preservative. The preparation method of the preservative is simple, suitable for industrialized production and high in economic benefits.

Description

technical field [0001] The invention relates to the technical field of fish fresh-keeping, in particular to a turbot fresh-keeping agent and a preparation method thereof. Background technique [0002] Turbot fish has good thickness, fine and delicious meat, few bone spurs, small viscera, high meat yield, rich gelatin in the edge of the fin, smooth and moist taste, similar to the skirt of soft-shelled turtle and the flavor of sea cucumber. It has high nutritional value and is an ideal health care and beauty food. In addition to fresh food, it can be dried, grilled fish fillets, smoked fish, etc. It is deeply loved by consumers, has a very broad market, and has high economic value. However, as turbot is a seafood product, its freshness is extremely important. If it is not handled properly, not only the storage time will be short, but also the nutritional value and appearance of turbot fish will be affected, thereby affecting people's consumption of turbot fish. [0003] Seaf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 崔大练马玉心
Owner ZHEJIANG OCEAN UNIV
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