CN110973442A - Sea grape freezing preservative and preparation and use methods thereof - Google Patents
Sea grape freezing preservative and preparation and use methods thereof Download PDFInfo
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- 240000009212 Coccoloba uvifera Species 0.000 title claims abstract description 39
- 239000003755 preservative agent Substances 0.000 title claims abstract description 39
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- 238000007710 freezing Methods 0.000 title claims abstract description 28
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- 238000000034 method Methods 0.000 title claims description 9
- 238000002360 preparation method Methods 0.000 title claims description 6
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
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- 239000000725 suspension Substances 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000010304 firing Methods 0.000 abstract 1
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- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
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- 241000894006 Bacteria Species 0.000 description 1
- 241001339217 Caulerpa lentillifera Species 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000004283 Vitis amurensis Nutrition 0.000 description 1
- 240000002503 Vitis amurensis Species 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a sea grape freezing preservative. Cleaning and drying scallop shells, performing ultramicro treatment, firing the ultramicro powder at high temperature, adding rosemary water soluble extract, trehalose, xylitol and tea polyphenol for proportioning, and preparing the sea grape freezing preservative. The invention not only prolongs the freezing storage time of the sea grapes, but also can avoid the phenomena that the frozen sea grapes are shriveled and lose unique taste.
Description
Technical Field
In particular, the invention relates to a frozen sea grape preservative, which is a preservative for freezing.
Technical Field
The Caulerpa lentillifera as a scientific name of Vitis amurensis is an edible green algae with abundant nutrition, and contains various amino acids and vitamins such as oleic acid and arachidonic acid, etc. which are needed by human body; the protein content is 10.41%, the total fat content is lower by 1.6% -3.7%, and the product has antioxidant, anticancer and antitumor effects. The sea grape is suitable for short-term storage at the normal temperature of 20-30 ℃, is very easy to damage when being too hot or too cold, is stored and transported at low temperature at home at present, and has high cost and short period. A sea grape preservative and a sea grape preservation method (patent application number: 2017110478047) which are jointly developed by Hippocampus and the like are mainly used for low-temperature preservation, but no preservative suitable for freezing preservation of sea grapes is available, and the sea grapes which are directly pickled and frozen become dry and flat under the long-time freezing condition, are softened and rotten after being thawed, have poor taste and quality, and therefore the popularization of sea grape processing and eating is limited.
Disclosure of Invention
The invention discloses a sea grape freezing preservative which adopts nontoxic and harmless antibacterial components, is safe and effective, meets the requirement of food safety, is easy to dissolve in water, and can be cleaned by clear water before being eaten.
The technical scheme adopted by the invention is as follows, and the frozen sea grape preservative is characterized by comprising the following raw materials: 1-3 parts of rosemary water-soluble extract, 10-12 parts of trehalose oligosaccharide, 1-3 parts of trehalose, 3-5 parts of xylitol, 5-15 parts of tea polyphenol, 8-10 parts of scallop shell superfine powder and 90-100 parts of sterile distilled water.
A preparation method of a sea grape freezing preservative is characterized in that 1-3 parts of rosemary water soluble extract, 10-12 parts of algal oligosaccharide, 1-3 parts of trehalose, 3-5 parts of xylitol, 5-15 parts of tea polyphenol and 8-10 parts of scallop shell superfine powder are put into 90-100 parts of sterile distilled water to prepare uniform and stable suspension which is sealed and placed in an environment with the temperature of 0-4 ℃.
Further, the preparation method of the scallop shell superfine powder comprises the following steps: soaking scallop shell for 30min, brushing off the surface attachments, washing with flowing water, microwave drying, coarse pulverizing, fine pulverizing, pulverizing into micropowder by high frequency vibration, burning the micropowder at high temperature, and irradiating under ultraviolet lamp for 15-20 min for thoroughly sterilizing.
Further, the conditions of the high-frequency vibration crushing are as follows: the filling rate of the grinding medium is 20 percent, the filling rate of the material is 50 percent, the water content is 3 percent, and the grinding is carried out under the condition of 35 minutes by high-frequency vibration; the high-temperature burning is 1100 ℃.
The application method of the frozen sea grape preservative is characterized by comprising the following steps:
(1) raw material treatment: cleaning fresh undamaged sea grapes, and soaking the sea grapes in 25% saline water for 40-80 minutes;
(2) soaking the well-treated salted sea grapes in a low-temperature preservative which just submerges the surfaces of the sea grapes for 3-5 minutes;
(3) naturally draining the sea grapes soaked in the preservative until the surfaces of the sea grapes are free of moisture, slightly sticky and free of hand sticking;
(4) placing the processed Vitis Hemiifoliae into sterile food bag, and freezing and storing in refrigerator of-20 deg.C.
The invention has the following remarkable advantages:
(1) the rosemary aqueous extract is added, so that the bacteriostasis is realized, the fishy smell can be removed, the sea grape has better taste, and the allergy alleviating effect is realized; (2) after the trehalose oligosaccharide and the trehalose are compounded, under severe environmental conditions of high temperature, high cold, drying and dehydration and the like, a unique protective film can be formed on the inner surface and the outer surface of a cell, the osmotic pressure is maintained, the loss of nutrient components in the cell is prevented, the mouthfeel is ensured, the color and luster of the sea grape are maintained, and the good mouthfeel is still maintained after the sea grape is thawed; (3) the rosemary water soluble extract, the alginate oligosaccharide, the trehalose, the xylitol, the tea polyphenol and the scallop shell superfine powder are combined to act, so that the sea grape super-strong antibacterial effect is achieved, and the shelf life of sea grapes is greatly prolonged.
Detailed Description
The present invention will be further described with reference to examples in order to explain the technical content of the present invention, the objects and effects achieved by the present invention in detail.
Example 1:
1. a sea grape freezing preservative is composed of the following raw materials: 1 part of rosemary water-soluble extract, 10 parts of algal oligosaccharide, 1 part of trehalose, 3 parts of xylitol, 5 parts of tea polyphenol, 8 parts of scallop shell superfine powder and 90 parts of sterile distilled water.
2. Treating scallop shells: soaking scallop shell for 30min, brushing off attachments on the surface, cleaning with flowing water, drying with microwave, performing coarse grinding treatment, and performing fine grinding, wherein the grinding medium filling rate is 20%, the material filling rate is 50%, the water content is 3%, and the grinding time is 35 min, and pulverizing into superfine powder by high-frequency vibration. Burning the scallop shell superfine powder at high temperature. Irradiating scallop shell micropowder under ultraviolet lamp for 20 min for thoroughly sterilizing.
3. The preservative is prepared by the following steps: sequentially placing rosemary water soluble extract, trehalose oligosaccharide, trehalose, xylitol, tea polyphenol and scallop shell superfine powder into sterile distilled water to prepare uniform and stable turbid liquid, and sealing and placing the turbid liquid in a refrigerator at 0-4 ℃ for later use.
4. The application method of the frozen sea grape preservative is characterized by comprising the following steps:
(1) raw material treatment: cleaning fresh sea grape without damage, soaking in 25% salt water for 40-80 min.
(2) And soaking the well-treated salted sea grapes in a low-temperature preservative which just submerges the surfaces of the sea grapes for 3-5 minutes.
(3) Naturally draining the sea grapes soaked in the preservative until the surfaces of the sea grapes are free of moisture, slightly sticky and free of hand sticking.
(4) Placing the processed Vitis Hemiifoliae into sterile food bag, and freezing and storing in refrigerator of-20 deg.C.
Example 2:
1. a sea grape freezing preservative is composed of the following raw materials: 2 parts of rosemary water-soluble extract, 11 parts of algal oligosaccharide, 2 parts of trehalose, 4 parts of xylitol, 10 parts of tea polyphenol and 95 parts of sterile distilled water.
2. Treating scallop shells: soaking scallop shell for 30min, brushing off attachments on the surface, cleaning with flowing water, drying with microwave, performing coarse grinding treatment, and performing fine grinding, wherein the grinding medium filling rate is 20%, the material filling rate is 50%, the water content is 3%, and the grinding time is 35 min, and pulverizing into superfine powder by high-frequency vibration. Burning the scallop shell superfine powder at high temperature. Irradiating scallop shell micropowder under ultraviolet lamp for 20 min for thoroughly sterilizing.
3. The preservative is prepared by the following steps: sequentially placing rosemary water soluble extract, trehalose oligosaccharide, trehalose, xylitol, tea polyphenol and scallop shell superfine powder into sterile distilled water to prepare uniform and stable turbid liquid, and sealing and placing the turbid liquid in a refrigerator at 0-4 ℃ for later use.
4. The application method of the frozen sea grape preservative is characterized by comprising the following steps:
(1) raw material treatment: cleaning fresh sea grape without damage, soaking in 25% salt water for 40-80 min.
(2) And soaking the well-treated salted sea grapes in a low-temperature preservative which just submerges the surfaces of the sea grapes for 3-5 minutes.
(3) Naturally draining the sea grapes soaked in the preservative until the surfaces of the sea grapes are free of moisture, slightly sticky and free of hand sticking.
(4) Placing the processed Vitis Hemiifoliae into sterile food bag, and freezing and storing in refrigerator of-20 deg.C.
Example 3:
1. a sea grape freezing preservative is composed of the following raw materials: 3 parts of rosemary water-soluble extract, 12 parts of algal oligosaccharide, 3 parts of trehalose, 5 parts of xylitol, 15 parts of tea polyphenol and 100 parts of sterile distilled water.
2. Treating scallop shells: soaking scallop shell for 30min, brushing off attachments on the surface, cleaning with flowing water, drying with microwave, performing coarse grinding treatment, and performing fine grinding, wherein the grinding medium filling rate is 20%, the material filling rate is 50%, the water content is 3%, and the grinding time is 35 min, and pulverizing into superfine powder by high-frequency vibration. Burning the scallop shell superfine powder at high temperature. Irradiating scallop shell micropowder under ultraviolet lamp for 20 min for thoroughly sterilizing.
3. The preservative is prepared by the following steps: sequentially placing rosemary water soluble extract, trehalose oligosaccharide, trehalose, xylitol, tea polyphenol and scallop shell superfine powder into sterile distilled water to prepare uniform and stable turbid liquid, and sealing and placing the turbid liquid in a refrigerator at 0-4 ℃ for later use.
4. The application method of the frozen sea grape preservative is characterized by comprising the following steps:
(1) raw material treatment: cleaning fresh sea grape without damage, soaking in 25% salt water for 40-80 min.
(2) And soaking the well-treated salted sea grapes in a low-temperature preservative which just submerges the surfaces of the sea grapes for 3-5 minutes.
(3) Naturally draining the sea grapes soaked in the preservative until the surfaces of the sea grapes are free of moisture, slightly sticky and free of hand sticking.
(4) Placing the processed Vitis Hemiifoliae into sterile food bag, and freezing and storing in refrigerator at-12 deg.C.
And (3) antibacterial test:
pouring the antistaling agent to be tested in the center of each flat plate, pouring one antistaling agent into each flat plate, enabling the stacked antistaling agents to be in a round shape with the diameter of 20mm as much as possible, marking on the bottom of the dish, and repeating for 3 times.
The diameter of the bacteriostatic circle is shown in tables 1-1 and 1-2, and the change of the water loss rate of the sea grape in different periods is shown in table 2-1.
TABLE 1-1 bacteriostatic effect of sea grape freezing antistaling agent containing scallop shell ultra-micro powder in different periods
TABLE 1-2 bacteriostatic effect of frozen food preservatives of same quality and different quality for six months on bacteria
TABLE 2-1 Change in Water loss Rate of sea grape at different time periods
Comparative experiment:
the invention also makes a comparison test on the fresh-keeping effect of the freezing fresh-keeping agent provided by the application and the freezing fresh-keeping effect of a sea grape fresh-keeping agent (patent application number: 2017110478047) developed by high sea and the like.
Control group: a third example of an antistaling agent provided in patent application No. 2017110478047 is used to freeze sea grapes.
Experimental groups: the sea grapes treated by the third example preservative provided by the invention are frozen.
Wherein: the water loss rate calculation formula is as follows: water loss rate (initial weight of sea grape-weight of sea grape after preservation)/initial weight of sea grape × 100%; calculation formula of decay rate: the rotten rate is the rotten fruit weight after preservation/the initial fruit weight.
The freezing time is 3 months, the freezing temperature is 12 ℃ below zero, after thawing, the water loss rate, the rotting rate, the color and luster are compared in four aspects, and the comparison conditions are as follows:
the experimental results show that: the preservative provided by the people in high sea and the like is stored at a lower temperature, various indexes of the preservative are difficult to meet requirements, the preservative provided by the people in high sea and the like can only be proved to be suitable for being stored in an environment of 3-5 ℃, and when the temperature is further reduced to reach a freezing state, the preservative can not meet the requirements of freezing and preservation. The sea grape can be stored only for a short time in a low-temperature environment, the unique taste of the sea grape cannot be guaranteed, the storage time is prolonged under the freezing condition, the long-distance transportation is facilitated, the consumption market is enlarged, the economic benefit is increased, and the unique taste of the sea grape can be kept after the sea grape is thawed.
Claims (5)
1. A sea grape freezing preservative is characterized by comprising the following raw materials: 1-3 parts of rosemary water-soluble extract, 10-12 parts of trehalose oligosaccharide, 1-3 parts of trehalose, 3-5 parts of xylitol, 5-15 parts of tea polyphenol, 8-10 parts of scallop shell superfine powder and 90-100 parts of sterile distilled water.
2. A preparation method of a sea grape freezing preservative as claimed in claim 1, which is characterized in that 1-3 parts of rosemary water soluble extract, 10-12 parts of algal oligosaccharide, 1-3 parts of trehalose, 3-5 parts of xylitol, 5-15 parts of tea polyphenol and 8-10 parts of scallop shell superfine powder are put into 90-100 parts of sterile distilled water to prepare uniform and stable suspension, and the suspension is sealed and placed in an environment with the temperature of 0-4 ℃.
3. The ultrafine scallop shell powder as claimed in claim 1 or 2, wherein the preparation method comprises: soaking scallop shell for 30min, brushing off the surface attachments, washing with flowing water, microwave drying, coarse pulverizing, fine pulverizing, pulverizing into micropowder by high frequency vibration, burning the micropowder at high temperature, and irradiating under ultraviolet lamp for 15-20 min for thoroughly sterilizing.
4. The method for preparing ultrafine scallop shell powder according to claim 3, comprising the following steps: the conditions of high-frequency vibration crushing are as follows: the filling rate of the grinding medium is 20 percent, the filling rate of the material is 50 percent, the water content is 3 percent, and the grinding is carried out under the condition of 35 minutes by high-frequency vibration; the high-temperature burning is 1100 ℃.
5. The application method of the frozen sea grape preservative is characterized by comprising the following steps:
(1) raw material treatment: cleaning fresh undamaged sea grapes, and soaking the sea grapes in 25% saline water for 40-80 minutes;
(2) soaking the well-treated salted sea grapes in a low-temperature preservative which just submerges the surfaces of the sea grapes for 3-5 minutes;
(3) naturally draining the sea grapes soaked in the preservative until the surfaces of the sea grapes are free of moisture, slightly sticky and free of hand sticking;
(4) placing the processed Vitis Hemiifoliae into sterile food bag, and freezing and storing in refrigerator of-20 deg.C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN105875796A (en) * | 2016-04-12 | 2016-08-24 | 浙江海洋学院 | Frozen skipjack block quality improver and preparation method and application thereof |
| CN107811038A (en) * | 2017-10-31 | 2018-03-20 | 广西中医药大学 | A kind of sea grape antistaling agent and the fresh-keeping method of sea grape |
| CN108684807A (en) * | 2018-04-11 | 2018-10-23 | 江南大学 | A kind of aquatic products freezing auxiliary agent and its application method containing trehalose |
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