CN104996541A - Fresh keeping agent and fresh keeping method for aquatic products at normal temperature by using fresh keeping agent - Google Patents
Fresh keeping agent and fresh keeping method for aquatic products at normal temperature by using fresh keeping agent Download PDFInfo
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- CN104996541A CN104996541A CN201510503227.2A CN201510503227A CN104996541A CN 104996541 A CN104996541 A CN 104996541A CN 201510503227 A CN201510503227 A CN 201510503227A CN 104996541 A CN104996541 A CN 104996541A
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- peel
- fresh keeping
- pericarp
- antistaling agent
- keeping agent
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Abstract
The invention relates to a fresh keeping agent and a fresh keeping method for aquatic products at normal temperature by using the fresh keeping agent. The fresh keeping agent is characterized by being prepared through the following steps: taking peel, such as mandarin orange peel, orange peel, arancia peel and pomelo peel, soaking the peel in hot water of 45-55 DEG C for 15-25 minutes, stirring the soaked peel in the soaking process, taking out the stirred peel, adding water of which the weight is 3-3.5 times of that of the peel, grinding the peel and the water until the diameter of the ground peel is smaller than 1mm, and heating and boiling the ground peel for 10-15 minutes to make peel paste; and mixing benzoic acid in the peel paste, wherein the weight ratio of the peel paste to the benzoic acid is 1:0.002-0.003. Compared with the prior art, the fresh keeping agent and the fresh keeping method disclosed by the invention have the advantages of being capable of rapidly fresh keeping, and being capable of maintaining the original palatable taste of foods until the foods are eaten in the fresh keeping process.
Description
Technical field:
The present invention relates to a kind of preservation technique.
Background technology:
Because aquatic products are rich in a large amount of protein and fat, be easily oxidized, deposit under normal temperature when not adopting fresh-keeping means and will be oxidized fouling more than 10 hours, particularly mollusks, once salvage disembarkation from water, just dead less than 10 minutes, be just oxidized fouling less than 5 hours after death.Traditional preservation method is freezing.But, aquatic products after freezing need to thaw before consumption, and course of defrosting often needs the longer time, after thawing, if edible process not in time, also easily fouling is oxidized, and, in very long course of defrosting, part protein, fat also can be oxidized, cause its delicate flavour to disappear, have impact on the quality that it is edible.
Summary of the invention:
Goal of the invention of the present invention be to provide a kind of can be fresh-keeping fast, preservation process is until can keep the antistaling agent of the original delicate flavour of food and adopt the aquatic product at normal temperature preservation method of this antistaling agent before edible.
Antistaling agent of the present invention realizes like this, get the pericarp comprising mandarin orange, tangerine, orange, pomelo peel, with 45-55 DEG C of hot-water soak 15-25 minute, stir in immersion process, then taken out by pericarp and the water adding 3-3.5 times of pericarp weight grinds, until pericarp is milled to diameter at below 1mm, then heating was boiled after 10-15 minutes becomes pericarp slurry, then in pericarp slurry, be mixed into benzoic acid, pericarp slurry and benzoic weight consumption are than being 1:0.002-0.003.
The aquatic product at normal temperature preservation method of this antistaling agent is adopted to be realize like this, antistaling agent is put into fill and comprises fish, shrimp is in the interior container removing the seafood of internal organ, then closed container, seafood is 1:0.1-0.15 with the weight consumption ratio of antistaling agent, owing to containing a large amount of tannic acid and citric acid in pericarp, wherein tannic acid can produce antibacterial sterilizing and antioxidation, citric acid can suppress the effect of zooblast degeneration and flavouring, pericarp is smashed and makes pericarp slurry, a large amount of fibers contained in pericarp can be utilized the solution collection of being rich in tannic acid and citric acid to be pinned, and continue the surface resting on seafood, to give full play to the effect of tannic acid and citric acid in solution.
Compared with the prior art, having can be fresh-keeping fast in the present invention, and preservation process is until can keep the advantage of the original delicate flavour of food before edible.
Detailed description of the invention:
Now the present invention is described in further detail in conjunction with the embodiments:
Antistaling agent of the present invention realizes like this, get the pericarp comprising fresh mandarin orange, tangerine, orange, pomelo peel, with 45-55 DEG C of hot-water soak 15-25 minute, stir in immersion process, then pericarp to be taken out and the water adding 3-3.5 times of pericarp weight grinds, until pericarp is milled to diameter at below 1mm, then heating was boiled after 10-15 minutes becomes pericarp slurry, then in pericarp slurry, be mixed into benzoic acid, pericarp slurry and benzoic weight consumption are than being 1:0.002-0.003.Dry pericarp (not having ageing) can be adopted to substitute fresh pericarp, and adopt dry fruit skin, water consumption is some more.
The aquatic product at normal temperature preservation method of this antistaling agent is adopted to be realize like this, antistaling agent is put into the container removing the seafood of internal organ filling and comprise fish, shrimp (weight is less than 0.5kg/ bar), then by container closure, certainly, preferably by seal of vessel, seafood is 1:0.1-0.15 with the weight consumption ratio of antistaling agent, under room temperature (20-30 DEG C) condition, fresh keeping time can reach 120 hours, if indoor temperature is below 10 DEG C, fresh keeping time can reach 240 hours.
Claims (2)
1. an antistaling agent, it is characterized in that getting the pericarp comprising mandarin orange, tangerine, orange, pomelo peel, with 45-55 DEG C of hot-water soak 15-25 minute, stir in immersion process, then taken out by pericarp and the water adding 3-3.5 times of pericarp weight grinds, until pericarp is milled to diameter at below 1mm, then heating was boiled after 10-15 minutes becomes pericarp slurry, then in pericarp slurry, be mixed into benzoic acid, pericarp slurry and benzoic weight consumption are than being 1:0.002-0.003.
2. adopt the aquatic product at normal temperature preservation method of antistaling agent according to claim 1, it is characterized in that antistaling agent being put into the container removing the seafood of internal organ filling and comprise fish, shrimp, seafood is 1:0.1-0.15 with the weight consumption ratio of antistaling agent, then by container closure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503227.2A CN104996541A (en) | 2015-08-17 | 2015-08-17 | Fresh keeping agent and fresh keeping method for aquatic products at normal temperature by using fresh keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503227.2A CN104996541A (en) | 2015-08-17 | 2015-08-17 | Fresh keeping agent and fresh keeping method for aquatic products at normal temperature by using fresh keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104996541A true CN104996541A (en) | 2015-10-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510503227.2A Pending CN104996541A (en) | 2015-08-17 | 2015-08-17 | Fresh keeping agent and fresh keeping method for aquatic products at normal temperature by using fresh keeping agent |
Country Status (1)
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| CN (1) | CN104996541A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497043A (en) * | 2018-01-24 | 2018-09-07 | 连江县奇达碧海都市旅游开发有限公司 | A kind of preparation method of fresh shrimp biological preservation liquid |
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| CN1056804A (en) * | 1990-05-25 | 1991-12-11 | 旭药品工业株式会社 | Contain the citrus seed extract low temperature or chilled of frozen processed food, contain the composition and use thereof of citrus seed extract |
| CN1285151A (en) * | 1999-08-20 | 2001-02-28 | 青岛大学医学院 | Novel compound antistaling agent for marine fishes and shrimps |
| CN101253883A (en) * | 2008-04-02 | 2008-09-03 | 叶贤忠 | Fresh-keeping material of lichee, preparing and use method thereof |
| CN101433231A (en) * | 2008-12-17 | 2009-05-20 | 叶贤忠 | Fresh-keeping method of high-sugar fruits and material for fresh-keeping |
| KR20100079845A (en) * | 2008-12-31 | 2010-07-08 | 박광만 | Manufacturing method of kimchi using wax gourd and kimchi thereof |
| CN102630747A (en) * | 2012-05-14 | 2012-08-15 | 钟春燕 | Preparation method of fresh-cut mango |
| CN102960418A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN103039594A (en) * | 2011-10-12 | 2013-04-17 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Orange fresh-keeping method |
| CN103385283A (en) * | 2013-05-08 | 2013-11-13 | 南京年吉冷冻食品有限公司 | Preparation method for antiseptic insect-proof antistaling agent used for bacon |
| CN103918770A (en) * | 2014-04-04 | 2014-07-16 | 叶贤忠 | Meat preservative |
-
2015
- 2015-08-17 CN CN201510503227.2A patent/CN104996541A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056804A (en) * | 1990-05-25 | 1991-12-11 | 旭药品工业株式会社 | Contain the citrus seed extract low temperature or chilled of frozen processed food, contain the composition and use thereof of citrus seed extract |
| CN1285151A (en) * | 1999-08-20 | 2001-02-28 | 青岛大学医学院 | Novel compound antistaling agent for marine fishes and shrimps |
| CN101253883A (en) * | 2008-04-02 | 2008-09-03 | 叶贤忠 | Fresh-keeping material of lichee, preparing and use method thereof |
| CN101433231A (en) * | 2008-12-17 | 2009-05-20 | 叶贤忠 | Fresh-keeping method of high-sugar fruits and material for fresh-keeping |
| KR20100079845A (en) * | 2008-12-31 | 2010-07-08 | 박광만 | Manufacturing method of kimchi using wax gourd and kimchi thereof |
| CN103039594A (en) * | 2011-10-12 | 2013-04-17 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Orange fresh-keeping method |
| CN102630747A (en) * | 2012-05-14 | 2012-08-15 | 钟春燕 | Preparation method of fresh-cut mango |
| CN102960418A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN103385283A (en) * | 2013-05-08 | 2013-11-13 | 南京年吉冷冻食品有限公司 | Preparation method for antiseptic insect-proof antistaling agent used for bacon |
| CN103918770A (en) * | 2014-04-04 | 2014-07-16 | 叶贤忠 | Meat preservative |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497043A (en) * | 2018-01-24 | 2018-09-07 | 连江县奇达碧海都市旅游开发有限公司 | A kind of preparation method of fresh shrimp biological preservation liquid |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151028 |
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| RJ01 | Rejection of invention patent application after publication |