Preservation ice used for sliced salmon sushi, and preparation method for preservation ice

Abstract

The invention provides preservation ice used for sliced salmon sushi, and a preparation method for the preservation ice. The preservation ice comprises the following preparation raw materials: inulin,rosemarinus officinalis extracts, natamycin, potassium sorbate, sodium chloride, Arabic gum and water, wherein the water is optimally lemon-ginger juice prepared from lemon and fresh ginger. Under asituation that a cold refrigeration agent is not used, the preservation ice is completely prepared from edible and nontoxic ingredients, ice melting time is effectively prolonged, the periphery of thesliced salmon sushi guarantees to be continuously kept at a low temperature state, an oxidization rate of the sliced salmon sushi is alleviated, and the problem that salmons are likely to rot in a preservation process is solved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to fresh-keeping ice for salmon sushi slices and a preparation method thereof. Background technique [0002] Salmon (Oncorhynchus) is also called Salmon fish or Salmon fish. Its meat is bright orange or red. It is delicious and nutritious. It is known as the "Emperor of the Ice Sea". In recent years, with the rapid development of the raw food cooking industry, salmon is regarded by consumers as one of the best raw materials. Salmon has few scales and small thorns, orange-red flesh, tender and delicious meat, smooth taste, rich in unsaturated fatty acids, regular consumption can effectively reduce blood lipids and blood cholesterol, and prevent cardiovascular diseases. In raw food cuisine, live fish is bled, sliced ​​into meat, stripped, cut into thin slices or diamond-shaped thick slices, put ice cubes on the bottom, place fish fillets on ice, and...

AI Technical Summary

Problems solved by technology

For example, the Chinese invention patent application CN106665791A "A kind of ice for micro-frozen food preservation" uses sodium chloride, propylene glycol and sodium polyacrylate as raw materials, and propylene glycol is one of the commonly used cold storage agents, which has low toxicity. In food and beverages, there is a risk of causing kidney disorders, therefore, some countries have banned the use of propylene glycol in the food industry

At the same time, most cold storage agents are toxic and cannot directly contact food. Although a few cold storage agents are non-toxic, they are also inedible and cannot directly contact food.

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