CN106359537A - Sashimi preservative - Google Patents
Sashimi preservative Download PDFInfo
- Publication number
- CN106359537A CN106359537A CN201610848762.6A CN201610848762A CN106359537A CN 106359537 A CN106359537 A CN 106359537A CN 201610848762 A CN201610848762 A CN 201610848762A CN 106359537 A CN106359537 A CN 106359537A
- Authority
- CN
- China
- Prior art keywords
- raw fish
- antistaling agent
- vitamin
- sodium
- sashimi
- 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
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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
Abstract
The invention discloses a sashimi preservative, which is prepared from chitosan, sodium lactate, erythorbic acid sodium, citric acid, vitamin C, lecithin, sucrose ester, tea polyphenol and amino acid. The preservative provided by the invention is prepared from antioxidant and anticorrosive ingredients of safe, non-toxic and high-efficient natural food aiming at different microscopic flora, is simple in preparation method, less in raw material usage amount, and safe and reliable to use, and can be eaten together with food. The preservative provided by the invention not only can enable sashimi to maintain original taste and delicate flavor, but also has antioxidant and anticorrosive functions, so that the freshness of the sashimi can be greatly prolonged.
Description
Technical field
The present invention relates to technical field of food additives, especially relate to a kind of raw fish antistaling agent.
Technical background
Raw fish originates from China, has long history, after reach the ground such as Japan, the Korea peninsula, be to be subject to very much in Japan
The food welcome.Raw fish makes simply, eats good to eat, nutritious.But also to weigh the advantages and disadvantages in terms of two: from battalion simultaneously
Support angle to say, not through cooking methods such as traditional stir-fry, fried, steamings, therefore nutrient substance does not run off raw fish completely, is
Extremely eutrophic dish together, it is well known that extremely difficult to its preservation and freshness, the preservation method of current raw fish be by
It is placed on ice cube seal together 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 raw fish keep original mouthfeel and fresh
Taste, is also equipped with antioxidation and anti-corrosion function, can greatly prolong the freshness of raw fish.
A kind of raw fish antistaling agent that the present invention provides, this antistaling agent is by shitosan, sodium lactate, sodium erythorbate, lemon
Lemon acid, vitamin c, lecithin, sucrose ester, tea polyphenols, aminoacid composition, wherein, each component by weight percentage: shitosan
1.5-1.8%, sodium lactate 2.35%, sodium erythorbate 0.03%, citric acid 1.2-1.5%, vitamin c 0.20-
0.23%th, lecithin 0.04%, sucrose ester 0.94-0.98%, tea polyphenols 1.2%-1.4%, aminoacid 2.55%.
Optimum ratio is: shitosan 1.7%, sodium lactate 2.35%, sodium erythorbate 0.03%, citric acid 1.3%, dimension
Raw element c 0.22%, lecithin 0.04%, sucrose ester 0.96%, tea polyphenols 1.3%, aminoacid 2.55%.
Aminoacid described further for aminoacid be alanine, glutamic acid, aspartic acid, in glycine any one
Or it is two or more.
Raw fish antistaling agent preparation and application: by shitosan, sodium lactate, sodium erythorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, tea polyphenols, aminoacid mix by weight percentage, stir 10-15min, place into and be cooled to 5-0 in refrigerator
DEG C.The antistaling agent preparing is sprayed at the surface of raw fish, with preservative film, the raw fish processing sealing is placed in 0--
Cold preservation in 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 raw fish keep original mouthfeel and delicate flavour, is also equipped with antioxidation and anti-corrosion function, can be significantly
Extend the freshness of raw fish.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
The proportioning of raw fish antistaling agent:
Shitosan 1.5%,
Sodium lactate 2.35%,
Sodium erythorbate 0.03%,
Citric acid 1.2%,
Vitamin c 0.20%,
Lecithin 0.04%,
Sucrose ester 0.94%,
Tea polyphenols 1.2%%,
Glutamic acid 2.55%.
Raw fish antistaling agent preparation and application: by shitosan, sodium lactate, sodium erythorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, tea polyphenols, aminoacid mix by weight percentage, stir 10min, place into and are cooled to 5 DEG C in refrigerator i.e.
Can.The antistaling agent preparing is sprayed at the surface of raw fish, with preservative film, the raw fish processing sealing is placed in 0 DEG C of environment
Middle cold preservation.
Embodiment 2
The proportioning of raw fish antistaling agent:
Shitosan 1.7%,
Sodium lactate 2.35%,
Sodium erythorbate 0.03%,
Citric acid 1.3%,
Vitamin c 0.22%,
Lecithin 0.04%,
Sucrose ester 0.96%,
Tea polyphenols 1.3%,
Alanine 2.55%.
Raw fish antistaling agent preparation and application: by shitosan, sodium lactate, sodium erythorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, tea polyphenols, aminoacid mix by weight percentage, stir 13min, place into and are cooled to 3 DEG C in refrigerator i.e.
Can.The antistaling agent preparing is sprayed at the surface of raw fish, with preservative film, the raw fish processing sealing is placed in -2 DEG C of rings
Cold preservation in border.
Embodiment 3
The proportioning of raw fish antistaling agent:
Shitosan 1.8%,
Sodium lactate 2.35%,
Sodium erythorbate 0.03%,
Citric acid 1.5%,
Vitamin c 0.23%,
Lecithin 0.04%,
Sucrose ester 0.98%,
Tea polyphenols 1.4%,
Glycine 2.55%.
Raw fish antistaling agent preparation and application: by shitosan, sodium lactate, sodium erythorbate, citric acid, vitamin c, ovum
Phosphide, sucrose ester, tea polyphenols, aminoacid mix by weight percentage, stir 15min, place into and are cooled to 0 DEG C in refrigerator i.e.
Can.The antistaling agent preparing is sprayed at the surface of raw fish, with preservative film, the raw fish processing sealing is placed in -5 DEG C of rings
Cold preservation in border.
Claims (6)
1. a kind of raw fish antistaling agent it is characterised in that each component by weight percentage: shitosan 1.5-1.8%, sodium lactate
2.35%th, sodium erythorbate 0.03%, citric acid 1.2-1.5%, vitamin c 0.20-0.23%, lecithin 0.04%, sugarcane
Sugar ester 0.94-0.98%, tea polyphenols 1.2%-1.4%, aminoacid 2.55%.
2. raw fish antistaling agent as claimed in claim 1 it is characterised in that each component by weight percentage: shitosan
1.7%th, sodium lactate 2.35%, sodium erythorbate 0.03%, citric acid 1.3%, vitamin c 0.22%, lecithin
0.04%th, sucrose ester 0.96%, tea polyphenols 1.3%, aminoacid 2.55%.
3. raw fish antistaling agent as claimed in claim 1 or 2 is it is characterised in that be by the shitosan of formula ratio, sodium lactate, different
Sodium ascorbate, citric acid, vitamin c, lecithin, sucrose ester, tea polyphenols, aminoacid mix by weight percentage, stir 10-
15min, places into and is cooled to 5-0 DEG C in refrigerator.
4. raw fish antistaling agent as claimed in claim 1 or 2 is it is characterised in that described aminoacid is alanine, glutamic acid, sky
In Aspartic Acid, glycine any one or two or more.
5. application in raw fish for the raw fish antistaling agent as claimed in claim 1 or 2.
6. the preparation method of raw fish antistaling agent as claimed in claim 4, described application is to spray this raw fish antistaling agent
Surface in raw fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610848762.6A CN106359537A (en) | 2016-09-23 | 2016-09-23 | Sashimi preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610848762.6A CN106359537A (en) | 2016-09-23 | 2016-09-23 | Sashimi preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359537A true CN106359537A (en) | 2017-02-01 |
Family
ID=57897314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610848762.6A Pending CN106359537A (en) | 2016-09-23 | 2016-09-23 | Sashimi preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359537A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318951A (en) * | 2017-08-07 | 2017-11-07 | 江苏省农业科学院 | A kind of preservation method of Yu Tiao Li Channel-catfish fillet |
| CN107372783A (en) * | 2017-08-22 | 2017-11-24 | 合肥先智商贸有限责任公司 | A kind of undivided domestic animals ketoboidies water-keeping technique |
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN107647242A (en) * | 2017-08-24 | 2018-02-02 | 安徽靖童科技农业发展有限公司 | A kind of freeze preservation agent of fried food |
| CN109122813A (en) * | 2018-08-08 | 2019-01-04 | 浙江省海洋水产研究所 | A kind of water conservation processing method of Trachyostracous mussel |
| CN109258776A (en) * | 2018-08-07 | 2019-01-25 | 浙江省海洋水产研究所 | A kind of mussel phosphate-free water-retaining agent and preparation method thereof based on chitosan derivatives |
| CN109430369A (en) * | 2018-09-04 | 2019-03-08 | 浙江省农业科学院 | A kind of degerming color protection processing method of fresh cut vegetables |
| CN114617158A (en) * | 2022-03-04 | 2022-06-14 | 甘肃农业大学 | Atomizing type meat preservative, preservation method and preservation equipment |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828589A (en) * | 2010-05-13 | 2010-09-15 | 中国农业大学 | Preservative for grass carp fillets and use method |
-
2016
- 2016-09-23 CN CN201610848762.6A patent/CN106359537A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828589A (en) * | 2010-05-13 | 2010-09-15 | 中国农业大学 | Preservative for grass carp fillets and use method |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318951A (en) * | 2017-08-07 | 2017-11-07 | 江苏省农业科学院 | A kind of preservation method of Yu Tiao Li Channel-catfish fillet |
| CN107372783A (en) * | 2017-08-22 | 2017-11-24 | 合肥先智商贸有限责任公司 | A kind of undivided domestic animals ketoboidies water-keeping technique |
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN107647242A (en) * | 2017-08-24 | 2018-02-02 | 安徽靖童科技农业发展有限公司 | A kind of freeze preservation agent of fried food |
| CN109258776A (en) * | 2018-08-07 | 2019-01-25 | 浙江省海洋水产研究所 | A kind of mussel phosphate-free water-retaining agent and preparation method thereof based on chitosan derivatives |
| CN109258776B (en) * | 2018-08-07 | 2021-10-08 | 浙江省海洋水产研究所 | Mussel phosphorus-free water-retaining agent based on chitosan derivative and preparation method thereof |
| CN109122813A (en) * | 2018-08-08 | 2019-01-04 | 浙江省海洋水产研究所 | A kind of water conservation processing method of Trachyostracous mussel |
| CN109122813B (en) * | 2018-08-08 | 2021-09-03 | 浙江省海洋水产研究所 | Water retention treatment method for mytilus coruscus |
| CN109430369A (en) * | 2018-09-04 | 2019-03-08 | 浙江省农业科学院 | A kind of degerming color protection processing method of fresh cut vegetables |
| CN114617158A (en) * | 2022-03-04 | 2022-06-14 | 甘肃农业大学 | Atomizing type meat preservative, preservation method and preservation equipment |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |
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