CN104886224A - Preservation method of red shrimps - Google Patents
Preservation method of red shrimps Download PDFInfo
- Publication number
- CN104886224A CN104886224A CN201410824401.9A CN201410824401A CN104886224A CN 104886224 A CN104886224 A CN 104886224A CN 201410824401 A CN201410824401 A CN 201410824401A CN 104886224 A CN104886224 A CN 104886224A
- Authority
- CN
- China
- Prior art keywords
- red shrimp
- red
- shrimp
- preservative
- preservation method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a preservation method of red shrimps. The preservation method comprises the following steps: (1) preparing modified nano SiO2; (2) preparing a preservative; (3) performing cleaning; (4) performing precooling; (5) performing soaking so as to obtain membranes; and (6) performing refrigeration. According to the preservation method of the red shrimps, through the cooperation of the steps of precooling and soaking the red shrimps in the preservative so as to obtain the membranes, at the low temperature, the red shrimps are prevented from fading, blackening and decaying, and carapace can be prevented from dropping off; the preservation method is simple in technological process, is high in efficiency, is safe and low in cost, and the preservation time can be prolonged under the premise that the exterior quality of the red shrimps are guaranteed. The invention further provides a preservative formula and a preparation method, which are designed according to the biochemical characteristics of the red shrimps, the preparation steps are simple, the equipment investment is less, and the cost is low, so that the preservative formula and the preparation method are suitable for large-scale industrialized production; the ingredients in the preservative have synergetic effects, the preservative has the effects of bacteriostasis, preservation, color protection and blackening prevention, can prevent the red shrimps from fading, blackening and decaying, and can prevent the carapace from dropping off, the preservation time of the red shrimps can be prolonged, and the red shrimps are good in quality, so that the preservative has a wide application prospect.
Description
Technical field
The present invention relates to aquatic products technical field of preservation of fresh, especially relate to a kind of red shrimp preservation method.
Background technology
Red shrimp, Latin is called Solenocera Melantho, and being distributed widely in China's the East China Sea and the Yellow Sea south and the South Sea, is the Dominant variety of Offshore of Zhejiang Province resource, especially higher in the central and north, Zhejiang output.Because it has natural pink shrimp shell, the soft cunning of fine and tender taste, fresh fragrance are beautiful, and are rich in protein and multiple nutrients material, there is very high food therapy value, the immunity of human body can be strengthened, no matter be therefore outward appearance or meat, be obtained for the high praise energetically of consumers in general.
The carapace of red shrimp is larger, after death in transport or storage, musculature is easily softened, thus easily cause the carapace of red shrimp to come off, affect exterior quality, also very easily putrid and deteriorated by bacteria attack, there is a large amount of polyphenol oxidase (p o l y p h e n o loxidase in red shrimp simultaneously, PPO), under aerobic existent condition, very easily occur that black realization resembles, in addition, gloss and the color of red shrimp shrimp shell can be taken off rapidly, although this can not have an impact to the health of consumer, but obviously can reduce the acceptance level of consumer, prawn economic worth is plummeted.Therefore, improve red shrimp fresh keeping time and ensure that its exterior quality is for the commodity value and the economic benefit important in inhibiting that promote red shrimp.
Application publication number CN102726808A, the Chinese patent of Shen Qing Publication day 2012.10.17 disclose a kind of seeweed polyphenol suppress Hai Shui Xia ?the method that becomes, fresh marine alga is mainly made seeweed polyphenol solution by it, again seawater shrimps is placed in seeweed polyphenol solution to soak, by the antioxidation of seeweed polyphenol suppress seawater shrimps ?become.The weak point of the method is: seeweed polyphenol only has the effect of anti-black change, therefore the method can only suppress merely shrimp Ti ?become, effectively can not suppress the microbial reproduction on shrimp body, make shrimp body easily putrid and deteriorated, storage life is short, can not solve the problem that red shrimp carapace comes off and fades simultaneously.
Summary of the invention
The present invention is the single problem of the preservation method effect and effect in order to solve prior art, provide a kind of processing step simple, efficiently, safety, cost is low, can suppress that red shrimp is faded simultaneously, ?becomes, putrid and deteriorated and carapace comes off, under the prerequisite ensureing exterior quality, extend the red shrimp preservation method of red shrimp fresh keeping time.
To achieve these goals, the present invention is by the following technical solutions:
A kind of red shrimp preservation method, comprises the following steps:
(1) modified Nano SiO is prepared
2: by Nano-meter SiO_2
2adding mass percent concentration is in the sodium dodecyl sulfate aqueous solution of 0.5 ~ 0.7%, Nano-meter SiO_2
2be 1:100 ~ 150 with the mass ratio of sodium dodecyl sulfate aqueous solution, regulate pH to be after 4 ~ 5, stir 6 ~ 8h, filter, wash with water, finally by dry, grind and obtain modified Nano SiO
2, stand-by.The present invention is to Nano-meter SiO_2
2carry out modification and obtain modified Nano SiO
2, make Nano-meter SiO_2
2there is good dispersiveness, not easily reunite.
(2) antistaling agent is prepared: by 0.01 ~ 0.03% glucose oxidase, 1 ~ 3% glucose, 0.3 ~ 0.5% dithiothreitol (DTT), 0.03 ~ 0.05% nisin, 0.5 ~ 1% casein sodium, 0.01 ~ 0.05% modified Nano SiO
2, 0.02 ~ 0.05% monoglyceride, 1 ~ 2% shitosan, 0.05 ~ 0.1% metallothionein, 3 ~ 5% Rosmarinic acids, after the mass percentage proportioning of surplus to be mass percent concentration the be acetic acid aqueous solution of 0.5 ~ 1% takes each component, first by modified Nano SiO
2add in acetic acid aqueous solution, shitosan is added after ultrasonic disperse is even, add monoglyceride after abundant dissolving, finally add glucose oxidase, glucose, dithiothreitol (DTT), nisin, casein sodium, metallothionein and Rosmarinic acid stir after under vacuum degassed 10 ~ 15min namely obtain antistaling agent.The biochemical characteristic that the present invention is directed to red shrimp devises a kind of antistaling agent; scientific formulation is reasonable; each component is easy to get, and cost is low, and wherein film forming agent is shitosan; but chitosan solution is not easily evenly attached to red shrimp body surface and forms the homogeneous diaphragm of thickness; film forming is poor, and after film forming, permeability rate is unstable, and resistance oxygen water preventing ability, obdurability and moisture retention are poor; affect fresh-keeping effect, therefore add modified Nano SiO in the present invention
2solve the problem with monoglyceride, modified Nano SiO
2good dispersion, can film forming be improved, and after film forming without crack performance produce, also can improve anti-microbial property and the mechanical performance of chitosan film, and significantly can improve the resistance oxygen block-water performance of chitosan film; Monoglyceride can improve modified Nano SiO
2and the dispersing uniformity of other components, and can mobility of the present invention be improved, make chitosan solution evenly can be attached to red shrimp body surface and form the uniform diaphragm of thickness, the water-retaining property of film can also be improved further, and the transparency of film can be improved, be conducive to the exterior quality improving red shrimp; Glucose oxidase plays deoxidation, and the oxygen under the effect of glucose oxidase around red shrimp can react with glucose and remove, be conducive to suppressing Xia Ti ?become, glucose also can maintain color and the gloss of red shrimp, is conducive to improving exterior quality; The metal ion (copper core) of the rapid chelating tyrosinase activity point position of dithiothreitol (DTT) energy, reaches the object suppressing enzymatic ?to become; Nisin has very excellent biocidal property, and security is good, can extend the freshness date of red shrimp; Rosmarinic acid can suppress the activity of various metabolic enzyme in shrimp body, delay the putrid and deteriorated of red shrimp, in addition, Rosmarinic acid also has bacteriostasis, and with nisin coordinated, fungistatic effect improves greatly, the most important thing is, Rosmarinic acid has effect that is anti-oxidant, fixation, can effectively prevent the oxidation of pigment in red shrimp and fade, and is conducive to the organoleptic quality improving red shrimp; Casein sodium can improve retentiveness and the stability of shrimp body, the components such as the lipid in shrimp, moisture and musculature can also be combined securely, form compact texture, to reduce the loss of moisture, nutriment and flavor substance in preserving process, efficiently solve red shrimp in the problem that ice preservation process Prawn body easily dewaters and carapace comes off and causes quality to decline; Metallothionein has very strong demetalization ability, especially have very strong selective to copper ion, with dithiothreitol (DTT) coordinated, the activity of the thorough restraint of tyrosinase of energy, thus thoroughly suppress black change, in addition metallothionein can reduce the accumulation of oxygen in shrimp body, impels bis-phenol to be transformed into colourless compound, thus suppress further Hong Xia ?become; Acetic acid aqueous solution is as solvent, to ensure that each component can fast and dissolve completely.The mutual Synergistic of each component in antistaling agent in the present invention, have excellent antibacterial, fresh-keeping, protect look, anti-black change effect, can suppress simultaneously red shrimp fade, ?become, putrid and deteriorated and carapace comes off, red shrimp fresh keeping time can be extended, and the quality better of red shrimp, have broad application prospects.
(3) clean: after red shrimp is washed, drain stand-by.Cleaning, to remove bacterium and dirt that shrimp body is stained with, slows down the corrupt time.
(4) precooling: the water red shrimp being placed in 0 ~ 2 DEG C soaks 5 ~ 10min, pulls control out dry.Through precooling, the outward appearance elasticity of duration of storage shrimp body is better, and by reducing the breeding of shrimp temperature anti-bacteria in time, shrimp protein is made to be unlikely to decompose very soon, the concentration of free tyrosine (substrate) is lower, relatively can delay the black speed change degree of shrimp body, is conducive to anti-black fresh-keeping.
(5) film forming is soaked: the red shrimp in step (4) is placed in antistaling agent immersion 3 ~ 5min that step (2) obtains, pulls rear employing cold wind out and dry up surface moisture.Adopt cold wind to dry up film forming, film forming efficiency is high, and the rate of drying of film is even.
(6) refrigerate: the red shrimp after film forming is placed in less than 0 DEG C environment and refrigerates.
As preferably, in step (5), the mass ratio of red shrimp and antistaling agent is 1:5 ~ 10.
As preferably, in step (5), the temperature of cold wind is 2 ~ 5 DEG C, and cold wind wind speed is 1 ~ 3m/s.
As preferably, in step (6), the red shrimp after film forming is packed with polyethylene plastic bag sealed vacuum and is placed on less than 0 DEG C environment refrigeration.
Therefore, the present invention has following beneficial effect:
(1) by pre-cold-peace antistaling agent soak film forming coordinate low temperature to suppress again red shrimp is faded, ?becomes, putrid and deteriorated and carapace comes off, processing step is simple, efficiently, safety, cost is low, can extend its fresh keeping time under the prerequisite ensureing red shrimp exterior quality;
(2) provide a kind of for the antistaling agent prescription designed by red shrimp biochemical characteristic and preparation method, preparation process is simple, equipment investment is few, and cost is low, is applicable to large-scale industrial production, the mutual Synergistic of each component in antistaling agent, have excellent antibacterial, fresh-keeping, protect look, anti-black change effect, can suppress simultaneously red shrimp fade, ?become, putrid and deteriorated and carapace comes off, and can extend red shrimp fresh keeping time, and the quality better of red shrimp, have broad application prospects.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) modified Nano SiO is prepared
2: by Nano-meter SiO_2
2adding mass percent concentration is in the sodium dodecyl sulfate aqueous solution of 0.5%, Nano-meter SiO_2
2be 1:100 with the mass ratio of sodium dodecyl sulfate aqueous solution, regulate pH to be after 4, stir 6h, filter, wash with water, finally by dry, grind and obtain modified Nano SiO
2, stand-by.
(2) antistaling agent is prepared: by 0.01% glucose oxidase, 1% glucose, 0.3% dithiothreitol (DTT), 0.03% nisin, 0.5% casein sodium, 0.01% modified Nano SiO
2, 0.02% monoglyceride, 1% shitosan, 0.05% metallothionein, 3% Rosmarinic acid, after the mass percentage proportioning of surplus to be mass percent concentration the be acetic acid aqueous solution of 0.5% takes each component, first by modified Nano SiO
2add in acetic acid aqueous solution, shitosan is added after ultrasonic disperse is even, add monoglyceride after abundant dissolving, finally add glucose oxidase, glucose, dithiothreitol (DTT), nisin, casein sodium, metallothionein and Rosmarinic acid stir after under vacuum degassed 10min namely obtain antistaling agent.
(3) clean: after red shrimp is washed, drain stand-by.
(4) precooling: the water that red shrimp is placed in 0 DEG C is soaked 5min, pulls control out dry.
(5) film forming is soaked: the red shrimp in step (4) is placed in the antistaling agent that step (2) obtains and soaks 3min, the mass ratio of red shrimp and antistaling agent is 1:5, pulls rear employing cold wind out and dries up surface moisture, and the temperature of cold wind is 2 DEG C, and cold wind wind speed is 1m/s.
(6) refrigerate: the polyethylene plastic bag sealed vacuum of the red shrimp after film forming is packed and is placed on less than 0 DEG C environment refrigeration.
Embodiment 2
(1) modified Nano SiO is prepared
2: by Nano-meter SiO_2
2adding mass percent concentration is in the sodium dodecyl sulfate aqueous solution of 0.6%, Nano-meter SiO_2
2be 1:120 with the mass ratio of sodium dodecyl sulfate aqueous solution, regulate pH to be after 4.5, stir 7h, filter, wash with water, finally by dry, grind and obtain modified Nano SiO
2, stand-by.
(2) antistaling agent is prepared: by 0.02% glucose oxidase, 1.5% glucose, 0.4% dithiothreitol (DTT), 0.04% nisin, 0.6% casein sodium, 0.04% modified Nano SiO
2, 0.03% monoglyceride, 1.5% shitosan, 0.06% metallothionein, 4% Rosmarinic acid, after the mass percentage proportioning of surplus to be mass percent concentration the be acetic acid aqueous solution of 0.6% takes each component, first by modified Nano SiO
2add in acetic acid aqueous solution, shitosan is added after ultrasonic disperse is even, add monoglyceride after abundant dissolving, finally add glucose oxidase, glucose, dithiothreitol (DTT), nisin, casein sodium, metallothionein and Rosmarinic acid stir after under vacuum degassed 12min namely obtain antistaling agent.
(3) clean: after red shrimp is washed, drain stand-by.
(4) precooling: the water that red shrimp is placed in 1 DEG C is soaked 6min, pulls control out dry.
(5) film forming is soaked: the red shrimp in step (4) is placed in the antistaling agent that step (2) obtains and soaks 4min, the mass ratio of red shrimp and antistaling agent is 1:7, pulls rear employing cold wind out and dries up surface moisture, and the temperature of cold wind is 3 DEG C, and cold wind wind speed is 5m/s.
(6) refrigerate: the polyethylene plastic bag sealed vacuum of the red shrimp after film forming is packed and is placed on less than 0 DEG C environment refrigeration.
Embodiment 3
(1) modified Nano SiO is prepared
2: by Nano-meter SiO_2
2adding mass percent concentration is in the sodium dodecyl sulfate aqueous solution of 0.7%, Nano-meter SiO_2
2be 1:150 with the mass ratio of sodium dodecyl sulfate aqueous solution, regulate pH to be after 5, stir 8h, filter, wash with water, finally by dry, grind and obtain modified Nano SiO
2, stand-by.
(2) antistaling agent is prepared: by 0.03% glucose oxidase, 3% glucose, 0.5% dithiothreitol (DTT), 0.05% nisin, 1% casein sodium, 0.05% modified Nano SiO
2, 0.05% monoglyceride, 2% shitosan, 0.1% metallothionein, 5% Rosmarinic acid, after the mass percentage proportioning of surplus to be mass percent concentration the be acetic acid aqueous solution of 1% takes each component, first by modified Nano SiO
2add in acetic acid aqueous solution, shitosan is added after ultrasonic disperse is even, add monoglyceride after abundant dissolving, finally add glucose oxidase, glucose, dithiothreitol (DTT), nisin, casein sodium, metallothionein and Rosmarinic acid stir after under vacuum degassed 15min namely obtain antistaling agent.
(3) clean: after red shrimp is washed, drain stand-by.
(4) precooling: the water that red shrimp is placed in 2 DEG C is soaked 10min, pulls control out dry.
(5) film forming is soaked: the red shrimp in step (4) is placed in the antistaling agent that step (2) obtains and soaks 5min, the mass ratio of red shrimp and antistaling agent is 1:10, pulls rear employing cold wind out and dries up surface moisture, and the temperature of cold wind is 5 DEG C, and cold wind wind speed is 3m/s.
(6) refrigerate: the polyethylene plastic bag sealed vacuum of the red shrimp after film forming is packed and is placed on less than 0 DEG C environment refrigeration.
Method of the present invention is adopted to carry out fresh-keeping to red shrimp, the shelf life of red shrimp can extend to 14 ~ 16 days, during this period the basic Mei You of red shrimp ?become occur, shrimp body light pinkiness, good springiness, come off without carapace, smell is normal, VBN is at about 23mg/100g, illustrate that method of the present invention can extend the fresh keeping time (shelf life) of red shrimp under the prerequisite ensureing red shrimp exterior quality, productivity effect for the commodity value and operation on the sea that improve red shrimp is significant, is applicable to large-scale promotion application.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (4)
1. a red shrimp preservation method, is characterized in that, comprise the following steps:
(1) modified Nano SiO is prepared
2: by Nano-meter SiO_2
2adding mass percent concentration is in the sodium dodecyl sulfate aqueous solution of 0.5 ~ 0.7%, Nano-meter SiO_2
2be 1:100 ~ 150 with the mass ratio of sodium dodecyl sulfate aqueous solution, regulate pH to be after 4 ~ 5, stir 6 ~ 8h, filter, wash with water, finally by dry, grind and obtain modified Nano SiO
2, stand-by;
(2) antistaling agent is prepared: by 0.01 ~ 0.03% glucose oxidase, 1 ~ 3% glucose, 0.3 ~ 0.5% dithiothreitol (DTT), 0.03 ~ 0.05% nisin, 0.5 ~ 1% casein sodium, 0.01 ~ 0.05% modified Nano SiO
2, 0.02 ~ 0.05% monoglyceride, 1 ~ 2% shitosan, 0.05 ~ 0.1% metallothionein, 3 ~ 5% Rosmarinic acids, after the mass percentage proportioning of surplus to be mass percent concentration the be acetic acid aqueous solution of 0.5 ~ 1% takes each component, first by modified Nano SiO
2add in acetic acid aqueous solution, shitosan is added after ultrasonic disperse is even, add monoglyceride after abundant dissolving, finally add glucose oxidase, glucose, dithiothreitol (DTT), nisin, casein sodium, metallothionein and Rosmarinic acid stir after under vacuum degassed 10 ~ 15min namely obtain antistaling agent;
(3) clean: after red shrimp is washed, drain stand-by;
(4) precooling: the water red shrimp being placed in 0 ~ 2 DEG C soaks 5 ~ 10min, pulls control out dry;
(5) film forming is soaked: the red shrimp in step (4) is placed in antistaling agent immersion 3 ~ 5min that step (2) obtains, pulls rear employing cold wind out and dry up surface moisture;
(6) refrigerate: the red shrimp after film forming is placed in less than 0 DEG C environment and refrigerates.
2. the red shrimp preservation method of one according to claim 1, is characterized in that, in step (5), the mass ratio of red shrimp and antistaling agent is 1:5 ~ 10.
3. the red shrimp preservation method of one according to claim 1, is characterized in that, in step (5), the temperature of cold wind is 2 ~ 5 DEG C, and cold wind wind speed is 1 ~ 3m/s.
4. the red shrimp preservation method of one according to claim 1, is characterized in that, in step (6), is packed by the red shrimp after film forming be placed on less than 0 DEG C environment refrigeration with polyethylene plastic bag sealed vacuum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410824401.9A CN104886224B (en) | 2014-12-26 | 2014-12-26 | A kind of red shrimp preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410824401.9A CN104886224B (en) | 2014-12-26 | 2014-12-26 | A kind of red shrimp preservation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104886224A true CN104886224A (en) | 2015-09-09 |
| CN104886224B CN104886224B (en) | 2018-03-20 |
Family
ID=54019535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410824401.9A Active CN104886224B (en) | 2014-12-26 | 2014-12-26 | A kind of red shrimp preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886224B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387015A (en) * | 2016-09-06 | 2017-02-15 | 大连工业大学 | Polyphenol compound coating liquid for refrigeration and preservation of abalones, preparation method thereof and use method thereof |
| CN106962456A (en) * | 2017-04-19 | 2017-07-21 | 浙江省海洋开发研究院 | A kind of preservation method of red shrimp |
| CN110679643A (en) * | 2019-10-09 | 2020-01-14 | 浙江海洋大学 | Method for delaying shrimp head falling off in shrimp storage process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850885A (en) * | 2006-06-08 | 2006-10-25 | 贵州大学 | Method for preparing nano antibacterial film coating |
| CN101002579A (en) * | 2007-01-22 | 2007-07-25 | 浙江工商大学 | Agent for preservation of shrimp, and its application |
| CN104194354A (en) * | 2014-09-05 | 2014-12-10 | 山东省海洋生物研究院 | Edible biological preservative film and preparation method thereof |
-
2014
- 2014-12-26 CN CN201410824401.9A patent/CN104886224B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850885A (en) * | 2006-06-08 | 2006-10-25 | 贵州大学 | Method for preparing nano antibacterial film coating |
| CN101002579A (en) * | 2007-01-22 | 2007-07-25 | 浙江工商大学 | Agent for preservation of shrimp, and its application |
| CN104194354A (en) * | 2014-09-05 | 2014-12-10 | 山东省海洋生物研究院 | Edible biological preservative film and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 郑丹 等: "《甲壳类酪氨酸酶促褐变的研究进展》", 《水产科学》 * |
| 齐自元，等: "《可食性涂膜对南美白对虾微冻冷藏的影响》", 《食品科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387015A (en) * | 2016-09-06 | 2017-02-15 | 大连工业大学 | Polyphenol compound coating liquid for refrigeration and preservation of abalones, preparation method thereof and use method thereof |
| CN106962456A (en) * | 2017-04-19 | 2017-07-21 | 浙江省海洋开发研究院 | A kind of preservation method of red shrimp |
| CN110679643A (en) * | 2019-10-09 | 2020-01-14 | 浙江海洋大学 | Method for delaying shrimp head falling off in shrimp storage process |
| CN110679643B (en) * | 2019-10-09 | 2022-10-25 | 浙江海洋大学 | Method for delaying shrimp head falling off in shrimp storage process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104886224B (en) | 2018-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105076349B (en) | A kind of tuna preservation method | |
| CN102986828B (en) | Method for prolonging quality guarantee period of liquid eggs | |
| CN104522160B (en) | A kind of grape composite coating preservative and preparation method thereof | |
| CN104322650A (en) | Coating preservation method of pseudosciaena crocea | |
| CN108835221B (en) | Natural calcium alginate-chitosan three-layer microemulsion composite coating preservative as well as preparation method and application thereof | |
| CN104082394B (en) | The preservation method of a kind of fresh shrimp | |
| CN102406218B (en) | Preservative for aquatic products | |
| CN103689062A (en) | Hairtail refreshing agent, preparation method and using method thereof | |
| CN103054084B (en) | Acete chinensis drying technology | |
| CN104509585B (en) | A kind of grape coating-film fresh-keeping method | |
| CN104872273A (en) | Shellfish fresh-keeping method | |
| CN104886224A (en) | Preservation method of red shrimps | |
| CN102763713A (en) | Fresh-keeping processing and packaging process for lotus seed | |
| CN104222254A (en) | Phosphorus-free water-retaining agent for peeled squids and using method of phosphorous-free water-retaining agent | |
| CN104543621A (en) | Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative | |
| CN104872269B (en) | A kind of red shrimp antistaling agent and preparation method thereof | |
| CN101926386A (en) | Fruit antistaling agent | |
| CN107307062B (en) | Konjac glucomannan shrimp preservative and preparation method thereof | |
| KR101418963B1 (en) | Manufacturing Method of Law-Salt Kimchi Powder, and Seasoning Agent having Law-Salt Kimchi Powder | |
| CN104351310A (en) | Composite film forming preservative for large yellow croakers and preparation method for composite film forming preservative | |
| CN104286155A (en) | Grapefruit preservative | |
| CN104473112B (en) | A kind of preparation method of keeping colour and crisp Gorgon fruit product | |
| CN105104497B (en) | A kind of tuna composite preservative and its preparation, application process | |
| CN103637137B (en) | Processing method of low-salt instant mei-tsai | |
| CN106665799B (en) | Turbot preservative and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |