CN106359536A - Long-acting preservative for fresh oysters - Google Patents
Long-acting preservative for fresh oysters Download PDFInfo
- Publication number
- CN106359536A CN106359536A CN201610848754.1A CN201610848754A CN106359536A CN 106359536 A CN106359536 A CN 106359536A CN 201610848754 A CN201610848754 A CN 201610848754A CN 106359536 A CN106359536 A CN 106359536A
- Authority
- CN
- China
- Prior art keywords
- preservative
- oysters
- long
- vitamin
- acting
- 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.)
- Pending
Links
Classifications
-
- 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
-
- 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
- A23B4/24—Inorganic compounds
Abstract
The invention discloses a long-acting preservative for fresh oysters. The preservative is prepared from chitosan, trehalose, potassium sorbate, citric acid, vitamin C, lecithin, sucrose ester, edible salt and ferrous sulfate. The preservative aims at different microscopic floras, the preservative is prepared from safe, non-toxic and efficient natural food oxidation resisting and corrosion preventing ingredients, a preparation method is simple, the use amount of the raw materials is small, use is safe and reliable, and the preservative can be eaten with food. By means of the preservative, the original taste and delicate flavor of the fresh oysters are kept, oxidization resisting and corrosion preventing functions are achieved, and the freshness of the fresh oysters can be greatly prolonged.
Description
Technical field
The present invention relates to technical field of food additives, especially relate to a kind of oysters long-acting preservative.
Technical background
Oysters are also named oyster, fresh fresh oyster meat Bluish white, and soft texture is delicate.It is " Yemana of ocean " that European people claims oysters
(i.e. the thing of the preciousness that God vouchsafes), " milk of ocean ", roman is described as " marine delicious sage fish ", Japanese it
Then it is called " source of root " " the super rice of ocean ", it is the shellfish that uniquely can eat something rare.It is well known that to its preservation and freshness
Extremely difficult, the preservation method of current oysters is that to be placed on refrigerator interior sealing fresh-keeping, but fresh-keeping effect is all less desirable,
Soon will go bad, have a strong impact on edible mouthfeel.
Content of the invention
In view of posed problems above, the present invention provides a kind of antistaling agent not only to make oysters keep original mouthfeel and fresh
Taste, is also equipped with antioxidation and anti-corrosion function, can greatly prolong the freshness of oysters.
A kind of oysters long-acting preservative that the present invention provides, this antistaling agent is by shitosan, trehalose, potassium sorbate, Fructus Citri Limoniae
Acid, vitamin c, lecithin, sucrose ester, edible salt, ferrous sulfate composition, wherein, each component by weight percentage: shitosan
0.8-1.0%, trehalose 2.35%, potassium sorbate 2.30%, citric acid 1.2-1.5%, vitamin c 0.20-0.23%, ovum
Phosphide 0.04%, sucrose ester 0.94-0.98%, edible salt 0.2%-0.4%, ferrous sulfate 1.25%.
Optimum ratio is: shitosan 0.9%, trehalose 2.35%, potassium sorbate 2.30%, citric acid 1.3%, vitamin
C0.22%, lecithin 0.04%, sucrose ester 0.96%, edible salt 0.3%, ferrous sulfate 1.25%.
Oysters long-acting preservative preparation and application: by shitosan, trehalose, potassium sorbate, citric acid, vitamin c, lecithin
Ester, sucrose ester, edible salt, ferrous sulfate mix by weight percentage, stir 10-15min, and mixing speed is per minute 30～40
Turn, temperature control is at 35～46 DEG C.The antistaling agent preparing is sprayed at the surface of fresh oyster meat, with preservative film by the life processing
Oyster sealing is placed in cold preservation in 0--5 DEG C of environment.
Beneficial effects of the present invention: 1, the antistaling agent of the present invention adopt safe and nontoxic, efficient wholefood antioxidation and
Anti-corrosion composition is formulated；2nd, compound method is simple, and raw material usage amount is few, safe and reliable, can eat together with food；3、
The antistaling agent of the present invention not only makes oysters keep original mouthfeel and delicate flavour, is also equipped with antioxidation and anti-corrosion function, can significantly prolong
The freshness of long oysters.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
The proportioning of oysters long-acting preservative:
Shitosan 0.8,
Trehalose 2.35%,
Potassium sorbate 2.30%,
Citric acid 1.2%,
Vitamin c 0.20%,
Lecithin 0.04%,
Sucrose ester 0.94%,
Edible salt 0.2%,
Ferrous sulfate 1.25%.
The preparation and application of oysters long-acting preservative: by shitosan, trehalose, potassium sorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, edible salt, ferrous sulfate mix by weight percentage, stir 10min, and mixing speed is 30 turns per minute, temperature
Degree controls at 35 DEG C.The antistaling agent preparing is sprayed at the surface of fresh oyster meat, with preservative film, the oysters processing sealing is put
Cold preservation in 0 DEG C of environment.
Embodiment 2
The proportioning of oysters long-acting preservative:
Shitosan 0.9%,
Trehalose 2.35%,
Potassium sorbate 2.30%,
Citric acid 1.3%,
Vitamin c 0.22%,
Lecithin 0.04%,
Sucrose ester 0.96%,
Edible salt 0.3%,
Ferrous sulfate 1.25%..
The preparation and application of oysters long-acting preservative: by shitosan, trehalose, potassium sorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, edible salt, ferrous sulfate mix by weight percentage, stir 13min, and mixing speed is 35 turns per minute, temperature
Degree controls at 40 DEG C.The antistaling agent preparing is sprayed at the surface of fresh oyster meat, with preservative film, the oysters processing sealing is put
Cold preservation in -3 DEG C of environment.
Embodiment 3
The proportioning of oysters long-acting preservative:
Shitosan 1.8%,
Trehalose 2.35%,
Potassium sorbate 0.03%,
Citric acid 1.5%,
Vitamin c 0.23%,
Lecithin 0.04%,
Sucrose ester 0.98%,
Edible salt 1.4%,
Glycine 2.55%.
The preparation and application of oysters long-acting preservative: by shitosan, trehalose, potassium sorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, edible salt, ferrous sulfate mix by weight percentage, stir 15min, and mixing speed is 40 turns per minute, temperature
Degree controls at 46 DEG C.The antistaling agent preparing is sprayed at the surface of fresh oyster meat, with preservative film, the oysters processing sealing is put
Cold preservation in -5 DEG C of environment.
Claims (5)
1. a kind of oysters long-acting preservative it is characterised in that each component by weight percentage: shitosan 0.8-1.0%, Sargassum
Sugar 2.35%, potassium sorbate 2.30%, citric acid 1.2-1.5%, vitamin c 0.20-0.23%, lecithin 0.04%, sucrose
Ester 0.94-0.98%, edible salt 0.2%-0.4%, ferrous sulfate 1.25%.
2. oysters long-acting preservative as claimed in claim 1 it is characterised in that each component by weight percentage: shitosan
0.9%th, trehalose 2.35%, potassium sorbate 2.30%, citric acid 1.3%, vitamin c 0.22%, lecithin 0.04%, sugarcane
Sugar ester 0.96%, edible salt 0.3%, ferrous sulfate 1.25%.
3. oysters long-acting preservative as claimed in claim 1 or 2 it is characterised in that be by the shitosan of formula ratio, trehalose,
Potassium sorbate, citric acid, vitamin c, lecithin, sucrose ester, edible salt, ferrous sulfate mix by weight percentage, stir 10-
15min, mixing speed is 30～40 turns per minute, and temperature control is at 35～46 DEG C.
4. application in oysters for the oysters long-acting preservative as claimed in claim 1 or 2.
5. the preparation method of oysters long-acting preservative as claimed in claim 4, described application is by this oysters long-acting preservative
It is sprayed at the surface of fresh oyster meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610848754.1A CN106359536A (en) | 2016-09-23 | 2016-09-23 | Long-acting preservative for fresh oysters |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610848754.1A CN106359536A (en) | 2016-09-23 | 2016-09-23 | Long-acting preservative for fresh oysters |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359536A true CN106359536A (en) | 2017-02-01 |
Family
ID=57897387
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610848754.1A Pending CN106359536A (en) | 2016-09-23 | 2016-09-23 | Long-acting preservative for fresh oysters |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359536A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2016
- 2016-09-23 CN CN201610848754.1A patent/CN106359536A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106359537A (en) | Sashimi preservative | |
| ES2386238T3 (en) | Method to improve the sensory properties and resistance of food products and beverages against microorganisms | |
| CN103750407A (en) | Method for pickling spicy and hot acidulated fish | |
| JP2008510478A (en) | Antibacterial agent for raw meat preservation | |
| CN103844244B (en) | A kind of squid sauce and preparation method thereof | |
| CN101331961A (en) | Quick-freezing sea sedge cod steak food and production method thereof | |
| JP3798391B2 (en) | Processing agent for marine products | |
| CN104957655A (en) | Sandwich tonifying chicken cutlet with purple sweet potato fragrance and preparation method of sandwich tonifying chicken cutlet | |
| CN104939119A (en) | Food retention-removing and eyesight-improving type refreshing chicken cutlet and preparation method thereof | |
| CN104921168A (en) | Heart-nourishing yolk and walnut chicken cutlets and preparation method thereof | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN105394622A (en) | Yellow croaker can and making method thereof | |
| JP4727599B2 (en) | Pretreatment method and texture improvement method of livestock meat or marine products | |
| CN106359536A (en) | Long-acting preservative for fresh oysters | |
| CN103584158A (en) | Preparation method of minced fillet sausage | |
| JP2002247967A (en) | Inhibitor for met hem pigment formation of meat, method for inhibiting met hem pigment formation and meat inhibited in met hem pigment formation | |
| JP6844989B2 (en) | Aqueous immersion liquid for improving the flavor of raw edible meat and preventing deterioration, and a method for improving the flavor of raw edible meat using it | |
| CN106665800A (en) | Preservative for dried squids | |
| JP2010220608A (en) | Taste improved meat and meat taste improver | |
| CN104544250A (en) | Preparation process of duck meat string with cumin flavor | |
| JP4615851B2 (en) | Fish quality improver | |
| JPH0779745A (en) | Quality improving of aquatic processed food | |
| US20110200722A1 (en) | Freshness-keeping liquid | |
| CN112471454A (en) | Method for making squid and Tangyang | |
| JP6412738B2 (en) | Meat quality improver |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |