CN105105284A - Fresh keeping agent for fresh shrimp - Google Patents
Fresh keeping agent for fresh shrimp Download PDFInfo
- Publication number
- CN105105284A CN105105284A CN201510624528.0A CN201510624528A CN105105284A CN 105105284 A CN105105284 A CN 105105284A CN 201510624528 A CN201510624528 A CN 201510624528A CN 105105284 A CN105105284 A CN 105105284A
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- CN
- China
- Prior art keywords
- fresh
- fresh shrimp
- accounts
- shrimp
- preservative
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- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fresh keeping agent for fresh shrimp. The fresh keeping agent comprises, by weight, 1%-3% of phytic acid, 13%-15% of citric acid, 22%-26% of monosodium glutamate, 1%-2% of vitamin E, 20%-25% of sorbitol and 29%-43% of natamycin. Owing to the mode, the fresh keeping agent for the fresh shrimp has the advantages that chemical preservatives with effects identical to effects of the natamycin are replaced by the natamycin which is a biological preservative, accordingly, the shelf life of the fresh shrimp can be effectively prolonged, disruption to flesh of the fresh shrimp due to the chemical preservatives can be prevented, the freshness of the flesh of the fresh shrimp can be protected to the great extent, and taste of the fresh shrimp can be enhanced after the fresh shrimp is treated by the fresh keeping agent which is a preservative.
Description
Technical field
The present invention relates to biological antiseptic technical field, particularly relate to a kind of fresh shrimp preservative.
Background technology
Fresh shrimp is that in aquatic products, protein is higher, not easily preserve for a long time, extremely perishable fresh product, after fresh shrimp is rotten, shrimp knows from experience blackout, and prior art adds various chemical preservative, maintains the body colour of fresh shrimp, extend the shelf-life of fresh shrimp, but have impact on meat and the mouthfeel of fresh shrimp, chemical preservative has an impact to human body, is not preferably keeping method.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of fresh shrimp preservative; a kind of fresh shrimp preservative is provided; use the chemical preservative that biological preservative natamycin substituted role is identical; shelf-life of the fresh shrimp of good prolongation, avoid chemical preservative to the destruction of fresh shrimp matter; greatly protect fresh shrimp matter freshness, enhance the mouthfeel of fresh shrimp after anticorrisive agent process.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: provide a kind of fresh shrimp preservative, comprise phytic acid, citric acid, sodium glutamate, vitamin E, D-sorbite and natamycin, scope be that phytic acid accounts for 1% ~ 3% to each composition of described fresh shrimp preservative by weight percentage, citric acid accounts for 13% ~ 15%, sodium glutamate accounts for 22% ~ 26%, vitamin E accounts for 1% ~ 2%, D-sorbite 20% ~ 25%, natamycin 29% ~ 43%.
In a preferred embodiment of the present invention, scope is that phytic acid accounts for 2% ~ 4% to each composition of described fresh shrimp preservative by weight percentage, citric acid accounts for 14% ~ 16%, sodium glutamate accounts for 23% ~ 27%, vitamin E accounts for 2% ~ 3%, D-sorbite 21% ~ 26%, natamycin 24% ~ 38%.
In a preferred embodiment of the present invention, each composition of described fresh shrimp preservative by weight percentage for phytic acid account for 3.5%, citric acid accounts for 16%, sodium glutamate accounts for 31%, vitamin E accounts for 2.5%, D-sorbite 21%, natamycin 27%.
The invention has the beneficial effects as follows: the invention provides a kind of fresh shrimp preservative; use the chemical preservative that biological preservative natamycin substituted role is identical; shelf-life of the fresh shrimp of good prolongation, avoid chemical preservative to the destruction of fresh shrimp matter; greatly protect fresh shrimp matter freshness, enhance the mouthfeel of fresh shrimp after anticorrisive agent process.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the present invention comprises:
A kind of fresh shrimp preservative, comprise phytic acid, citric acid, sodium glutamate, vitamin E, D-sorbite and natamycin, scope be that phytic acid accounts for 1% ~ 3% to each composition of described fresh shrimp preservative by weight percentage, citric acid accounts for 13% ~ 15%, sodium glutamate accounts for 22% ~ 26%, vitamin E accounts for 1% ~ 2%, D-sorbite 20% ~ 25%, natamycin 29% ~ 43%.
Wherein, scope is that phytic acid accounts for 2% ~ 4% to each composition of described fresh shrimp preservative by weight percentage, citric acid accounts for 14% ~ 16%, sodium glutamate accounts for 23% ~ 27%, vitamin E accounts for 2% ~ 3%, D-sorbite 21% ~ 26%, natamycin 24% ~ 38%.By the way, the fungistatic effect of antistaling agent is strengthened.
Further, each composition of described fresh shrimp preservative by weight percentage for phytic acid account for 3.5%, citric acid accounts for 16%, sodium glutamate accounts for 31%, vitamin E accounts for 2.5%, D-sorbite 21%, natamycin 27%.By the way, suppress the blackening of shrimp body preferably, extend the shelf life.
In sum; the invention provides a kind of fresh shrimp preservative; use the chemical preservative that biological preservative natamycin substituted role is identical; shelf-life of the fresh shrimp of good prolongation, avoid chemical preservative to the destruction of fresh shrimp matter; greatly protect fresh shrimp matter freshness, enhance the mouthfeel of fresh shrimp after anticorrisive agent process.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a fresh shrimp preservative, it is characterized in that, comprise phytic acid, citric acid, sodium glutamate, vitamin E, D-sorbite and natamycin, scope be that phytic acid accounts for 1% ~ 3% to each composition of described fresh shrimp preservative by weight percentage, citric acid accounts for 13% ~ 15%, sodium glutamate accounts for 22% ~ 26%, vitamin E accounts for 1% ~ 2%, D-sorbite 20% ~ 25%, natamycin 29% ~ 43%.
2. fresh shrimp preservative according to claim 1, it is characterized in that, scope is that phytic acid accounts for 2% ~ 4% to each composition of described fresh shrimp preservative by weight percentage, citric acid accounts for 14% ~ 16%, sodium glutamate accounts for 23% ~ 27%, vitamin E accounts for 2% ~ 3%, D-sorbite 21% ~ 26%, natamycin 24% ~ 38%.
3. fresh shrimp preservative according to claim 1, is characterized in that, each composition of described fresh shrimp preservative by weight percentage for phytic acid account for 3.5%, citric acid accounts for 16%, sodium glutamate accounts for 31%, vitamin E accounts for 2.5%, D-sorbite 21%, natamycin 27%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510624528.0A CN105105284A (en) | 2015-09-28 | 2015-09-28 | Fresh keeping agent for fresh shrimp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510624528.0A CN105105284A (en) | 2015-09-28 | 2015-09-28 | Fresh keeping agent for fresh shrimp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105284A true CN105105284A (en) | 2015-12-02 |
Family
ID=54653610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510624528.0A Pending CN105105284A (en) | 2015-09-28 | 2015-09-28 | Fresh keeping agent for fresh shrimp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105284A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918426A (en) * | 2016-05-03 | 2016-09-07 | 陈志宏 | Slow release river shrimp preservative |
| CN106615037A (en) * | 2016-12-11 | 2017-05-10 | 钦州学院 | Dried sandworm preservative |
| CN106665800A (en) * | 2016-12-11 | 2017-05-17 | 钦州学院 | Preservative for dried squids |
| CN113287654A (en) * | 2021-06-10 | 2021-08-24 | 渤海大学 | Preparation of ice coating for arctic sweet shrimps |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991177A (en) * | 2010-10-14 | 2011-03-30 | 福建新华东食品有限公司 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
| CN103689752A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Fresh shrimp preservative, and preparation method and usage method thereof |
| CN103749641A (en) * | 2013-12-31 | 2014-04-30 | 安徽利海新城镇开发有限公司 | Preservation method for fresh shrimps and preservative |
| CN104041572A (en) * | 2014-05-30 | 2014-09-17 | 青岛博泓海洋生物技术有限公司 | Modified fresh-keeping agent for aquatic products |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| CN104687209A (en) * | 2013-12-06 | 2015-06-10 | 山东国际生物科技园发展有限公司 | Pure natural fresh keeping agent composition, preparation and application |
-
2015
- 2015-09-28 CN CN201510624528.0A patent/CN105105284A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991177A (en) * | 2010-10-14 | 2011-03-30 | 福建新华东食品有限公司 | Shrimp fresh-keeping agent and shrimp fresh-keeping method |
| CN104687209A (en) * | 2013-12-06 | 2015-06-10 | 山东国际生物科技园发展有限公司 | Pure natural fresh keeping agent composition, preparation and application |
| CN103689752A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Fresh shrimp preservative, and preparation method and usage method thereof |
| CN103749641A (en) * | 2013-12-31 | 2014-04-30 | 安徽利海新城镇开发有限公司 | Preservation method for fresh shrimps and preservative |
| CN104041572A (en) * | 2014-05-30 | 2014-09-17 | 青岛博泓海洋生物技术有限公司 | Modified fresh-keeping agent for aquatic products |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918426A (en) * | 2016-05-03 | 2016-09-07 | 陈志宏 | Slow release river shrimp preservative |
| CN106615037A (en) * | 2016-12-11 | 2017-05-10 | 钦州学院 | Dried sandworm preservative |
| CN106665800A (en) * | 2016-12-11 | 2017-05-17 | 钦州学院 | Preservative for dried squids |
| CN113287654A (en) * | 2021-06-10 | 2021-08-24 | 渤海大学 | Preparation of ice coating for arctic sweet shrimps |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |