CN111955533A - Method for preserving aquatic products and quick-freezing and forming aquatic products - Google Patents
Method for preserving aquatic products and quick-freezing and forming aquatic products Download PDFInfo
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- CN111955533A CN111955533A CN202010903137.3A CN202010903137A CN111955533A CN 111955533 A CN111955533 A CN 111955533A CN 202010903137 A CN202010903137 A CN 202010903137A CN 111955533 A CN111955533 A CN 111955533A
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000003755 preservative agent Substances 0.000 claims abstract description 52
- 230000002335 preservative effect Effects 0.000 claims abstract description 52
- 238000002791 soaking Methods 0.000 claims abstract description 38
- 230000008014 freezing Effects 0.000 claims abstract description 27
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- 239000000243 solution Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 239000007864 aqueous solution Substances 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- -1 polyhexamethylene guanidine Polymers 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 6
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- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 6
- 241001122767 Theaceae Species 0.000 claims description 6
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 6
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 6
- 235000010081 allicin Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
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- 235000010413 sodium alginate Nutrition 0.000 claims description 6
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- 239000001488 sodium phosphate Substances 0.000 claims description 6
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- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
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- CDVLCTOFEIEUDH-UHFFFAOYSA-K tetrasodium;phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])([O-])=O CDVLCTOFEIEUDH-UHFFFAOYSA-K 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 6
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- 108010015776 Glucose oxidase Proteins 0.000 claims description 5
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a method for fresh-keeping and quick-freezing forming of aquatic products, which comprises the following steps: pre-treating; sterilizing; pre-cooling; dipping preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 5-10 ℃, taking out the aquatic product after soaking, quickly cooling to-20 to-8 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat; vacuum packaging; quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 0-4 ℃; and (3) storage: vacuumizing the air between the preservative film and the sealing bag; storing the mixture in a freezer at 0-4 ℃ at low temperature; the method adopted by the invention can well ensure the freshness of the aquatic products and can also realize quick freezing and forming, thereby saving freezing time, improving working efficiency, reducing transportation cost, increasing enterprise profit and being beneficial to long-term development while ensuring the taste of the aquatic products.
Description
Technical Field
The invention relates to the technical field of aquatic product preservation and quick freezing, in particular to a method for aquatic product preservation and quick freezing forming.
Background
The aquatic products are the general term for aquatic animal and plant products and their processed products produced in the marine and fresh water fishery industries. The method comprises the following steps: (1) fishing and culturing the produced fresh and alive fish, shrimp, crab, shellfish, algae, beast, etc.; (2) the processed product is frozen, pickled, dried, smoked, cooked, canned and comprehensively utilized. The aquatic food has rich nutrition and different flavors. Fish meal, concentrated fish juice and the like prepared from low-value fishes and processing wastes and the like are important protein feeds. The protein aquatic product made of aquatic animal and plant, such as oil, glue, vitamins, hormone and other products, is a chemical and medical product with multiple uses.
Currently, fishery in China is in the key period of strategic adjustment of industrial structures, the key point of adjustment is not simple increase and decrease of the quantity of aquatic products, but on the basis of supply guarantee, the industrial structure is comprehensively optimized, the product quality is improved, one of the most important aims is to improve the quality and the benefit of the aquatic products, solve the problem that high-quality aquatic products are relatively insufficient, and further improve the earning capacity of aquatic product exports. Therefore, the requirements for transportation and preservation of aquatic products are also increasing.
The aquatic products are various in variety, and the preservation conditions of different aquatic products during transportation are different, so that the variety of the transported aquatic products is single, and the demands of the market on various aquatic products cannot be met; moreover, in order to keep the freshness of the aquatic products, the aquatic products are often required to be charged with water and oxygen in the transportation process, so that the transportation cost is increased, and long-distance transportation cannot be completed; the quick-frozen formed aquatic products can not be well preserved, so that the problems that the preservation and the quick-frozen formation of the aquatic products can not be met at the same time are caused.
Disclosure of Invention
The invention aims to provide a method for fresh-keeping, quick-freezing and forming of aquatic products, which solves the problems that the aquatic products are various in types, and the fresh-keeping conditions of different aquatic products during transportation are different, so that the type of transported aquatic products is single, and the requirements of the market on various aquatic products cannot be met; moreover, in order to keep the freshness of the aquatic products, the aquatic products are often required to be charged with water and oxygen in the transportation process, so that the transportation cost is increased, and long-distance transportation cannot be completed; the quick-frozen formed aquatic products can not be well preserved, so that the problems that the preservation and the quick-frozen formation of the aquatic products can not be met at the same time are caused.
The invention is realized in such a way that a method for fresh-keeping, quick-freezing and forming of aquatic products comprises the following steps:
step one, pretreatment: soaking fresh and live aquatic products in clear water, taking out, cleaning, killing, and cutting into blocks;
step two, sterilization: putting the pretreated aquatic product into an aqueous solution of polyhexamethylene guanidine with the weight percentage of 0.5-5% for soaking and sterilization;
step three, precooling: sterilizing the aquatic product and then precooling;
step four, dipping the preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 5-10 ℃, taking out the aquatic product after soaking, quickly cooling to-20 to-8 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat;
step five, packaging: quickly wrapping a layer of preservative film on the surface of the aquatic product soaked with the preservative, and then filling the aquatic product soaked with the preservative film into a sealing bag;
step six, quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 0-4 ℃;
step seven, storage: vacuumizing the air between the preservative film and the sealing bag; and (4) placing the mixture into a freezer with the temperature of 0-4 ℃ for low-temperature storage.
The further technical scheme of the invention is as follows: and (3) soaking the aquatic product in the step one in clear water for 20-60 min.
The further technical scheme of the invention is as follows: and (2) cold soaking the polyhexamethylene guanidine water solution in the step two for 10-30 minutes.
The further technical scheme of the invention is as follows: the method for precooling the aquatic product in the third step comprises the following steps: placing the sterilized aquatic product in a sterilized temperature-regulating container; and (3) gradually cooling the water to 3-8 ℃ at the speed of 1 ℃ per minute by using refrigeration equipment or ice cubes, and pre-cooling for 10-30 min.
The further technical scheme of the invention is as follows: and a refrigerating unit is arranged in the temperature adjusting container to adjust the temperature in the container.
The further technical scheme of the invention is as follows: the preservative in the fourth step is as follows: 5-12 parts of tea polyphenol, 5-10 parts of allicin, 2-5 parts of chitosan, 5-8 parts of sodium alginate, 5-12 parts of sodium tripolyphosphate, 1-5 parts of sodium pyrophosphate, 6-10 parts of trisodium phosphate, 5-8 parts of tetrasodium phosphate, 5-10 parts of tryptophan, 3-8 parts of leucine and 8-10 parts of enzyme.
The further technical scheme of the invention is as follows: the enzyme is one or more of N-acetylmuramic polysaccharide hydrolase, glucose oxidase and amylase.
The invention has the beneficial effects that: the method adopted by the invention can well ensure the freshness of the aquatic products and can also realize quick freezing and forming, thereby saving freezing time, improving working efficiency, reducing transportation cost, increasing enterprise profit and being beneficial to long-term development while ensuring the taste of the aquatic products.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
A method for fresh-keeping and quick-freezing forming of aquatic products comprises the following steps:
step one, pretreatment: soaking fresh and live aquatic products in clear water, taking out, cleaning, killing, and cutting into blocks;
step two, sterilization: putting the pretreated aquatic product into an aqueous solution of polyhexamethylene guanidine with the weight percentage of 0.5-5% for soaking and sterilization;
step three, precooling: sterilizing the aquatic product and then precooling;
step four, dipping the preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 5-10 ℃, taking out the aquatic product after soaking, quickly cooling to-20 to-8 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat;
step five, packaging: quickly wrapping a layer of preservative film on the surface of the aquatic product soaked with the preservative, and then filling the aquatic product soaked with the preservative film into a sealing bag;
step six, quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 0-4 ℃;
step seven, storage: vacuumizing the air between the preservative film and the sealing bag; and (4) placing the mixture into a freezer with the temperature of 0-4 ℃ for low-temperature storage.
And (3) soaking the aquatic product in the step one in clear water for 20-60 min.
And (2) cold soaking the polyhexamethylene guanidine water solution in the step two for 10-30 minutes.
The method for precooling the aquatic product in the third step comprises the following steps: placing the sterilized aquatic product in a sterilized temperature-regulating container; and (3) gradually cooling the water to 3-8 ℃ at the speed of 1 ℃ per minute by using refrigeration equipment or ice cubes, and pre-cooling for 10-30 min.
And a refrigerating unit is arranged in the temperature adjusting container to adjust the temperature in the container.
The preservative in the fourth step is as follows: 5-12 parts of tea polyphenol, 5-10 parts of allicin, 2-5 parts of chitosan, 5-8 parts of sodium alginate, 5-12 parts of sodium tripolyphosphate, 1-5 parts of sodium pyrophosphate, 6-10 parts of trisodium phosphate, 5-8 parts of tetrasodium phosphate, 5-10 parts of tryptophan, 3-8 parts of leucine and 8-10 parts of enzyme.
The enzyme is one or more of N-acetylmuramic polysaccharide hydrolase, glucose oxidase and amylase.
The first embodiment is as follows:
a method for fresh-keeping and quick-freezing forming of aquatic products comprises the following steps:
step one, pretreatment: soaking fresh and live aquatic products in clear water, taking out, cleaning, killing, and cutting into blocks;
step two, sterilization: putting the pretreated aquatic product into an aqueous solution of polyhexamethylene guanidine with the weight percentage of 0.5% for soaking and sterilization;
step three, precooling: sterilizing the aquatic product and then precooling;
step four, dipping the preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 5 ℃, taking out the aquatic product after soaking, quickly cooling to-20 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat;
step five, packaging: quickly wrapping a layer of preservative film on the surface of the aquatic product soaked with the preservative, and then filling the aquatic product soaked with the preservative film into a sealing bag;
step six, quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 0 ℃;
step seven, storage: vacuumizing the air between the preservative film and the sealing bag; storing in 0 deg.C freezer at low temperature.
And (3) soaking the water product in the step one in clear water for 20 min.
And (2) carrying out cold soaking on the polyhexamethylene guanidine aqueous solution in the second step for 10 minutes.
The method for precooling the aquatic product in the third step comprises the following steps: placing the sterilized aquatic product in a sterilized temperature-regulating container; gradually cooling water to 3 deg.C at a speed of 1 deg.C per minute by refrigerating equipment or ice block, and pre-cooling for 10 min.
And a refrigerating unit is arranged in the temperature adjusting container to adjust the temperature in the container.
The preservative in the fourth step is as follows: 5 parts of tea polyphenol, 5 parts of allicin, 2 parts of chitosan, 5 parts of sodium alginate, 5 parts of sodium tripolyphosphate, 1 part of sodium pyrophosphate, 6 parts of trisodium phosphate, 5 parts of tetrasodium phosphate, 5 parts of tryptophan, 3 parts of leucine and 8 parts of enzyme.
The enzyme is an N-acetylmuramic glycan hydrolase.
Example two:
a method for fresh-keeping and quick-freezing forming of aquatic products comprises the following steps:
step one, pretreatment: soaking fresh and live aquatic products in clear water, taking out, cleaning, killing, and cutting into blocks;
step two, sterilization: putting the pretreated aquatic product into a 2 wt% polyhexamethylene guanidine water solution for soaking and sterilizing;
step three, precooling: sterilizing the aquatic product and then precooling;
step four, dipping the preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 8 ℃, taking out the aquatic product after soaking, quickly cooling to-10 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat;
step five, packaging: quickly wrapping a layer of preservative film on the surface of the aquatic product soaked with the preservative, and then filling the aquatic product soaked with the preservative film into a sealing bag;
step six, quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 2 ℃;
step seven, storage: vacuumizing the air between the preservative film and the sealing bag; storing in a freezer at 2 deg.C.
And (3) soaking the water product in the step one in clear water for 40 min.
And (2) carrying out cold soaking on the polyhexamethylene guanidine aqueous solution in the second step for 20 minutes.
The method for precooling the aquatic product in the third step comprises the following steps: placing the sterilized aquatic product in a sterilized temperature-regulating container; gradually cooling water to 5 deg.C at a speed of 1 deg.C per minute by refrigerating equipment or ice block, and pre-cooling for 20 min.
And a refrigerating unit is arranged in the temperature adjusting container to adjust the temperature in the container.
The preservative in the fourth step is as follows: 10 parts of tea polyphenol, 8 parts of allicin, 3 parts of chitosan, 6 parts of sodium alginate, 6 parts of sodium tripolyphosphate, 2 parts of sodium pyrophosphate, 7 parts of trisodium phosphate, 7 parts of tetrasodium phosphate, 8 parts of tryptophan, 5 parts of leucine and 9 parts of enzyme.
The enzyme is the mixture of amylase after glucose oxidase.
Example three:
a method for fresh-keeping and quick-freezing forming of aquatic products comprises the following steps:
step one, pretreatment: soaking fresh and live aquatic products in clear water, taking out, cleaning, killing, and cutting into blocks;
step two, sterilization: putting the pretreated aquatic product into an aqueous solution of 4 wt% polyhexamethylene guanidine for soaking and sterilizing;
step three, precooling: sterilizing the aquatic product and then precooling;
step four, dipping the preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 10 ℃, taking out the aquatic product after soaking, quickly cooling to-8 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat;
step five, packaging: quickly wrapping a layer of preservative film on the surface of the aquatic product soaked with the preservative, and then filling the aquatic product soaked with the preservative film into a sealing bag;
step six, quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 4 ℃;
step seven, storage: vacuumizing the air between the preservative film and the sealing bag; storing in a freezer at 4 deg.C.
And (3) soaking the water product in the step one in clear water for 60 min.
And (2) carrying out cold soaking on the polyhexamethylene guanidine aqueous solution in the second step for 30 minutes.
The method for precooling the aquatic product in the third step comprises the following steps: placing the sterilized aquatic product in a sterilized temperature-regulating container; gradually cooling water to 8 deg.C at a speed of 1 deg.C per minute by refrigerating equipment or ice block, and pre-cooling for 30 min.
And a refrigerating unit is arranged in the temperature adjusting container to adjust the temperature in the container.
The preservative in the fourth step is as follows: 10 parts of tea polyphenol, 8 parts of allicin, 5 parts of chitosan, 8 parts of sodium alginate, 12 parts of sodium tripolyphosphate, 5 parts of sodium pyrophosphate, 10 parts of trisodium phosphate, 8 parts of tetrasodium phosphate, 9 parts of tryptophan, 8 parts of leucine and 10 parts of enzyme.
The enzyme is glucose oxidase.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. A method for fresh-keeping and quick-freezing forming of aquatic products is characterized by comprising the following steps: the method comprises the following steps:
step one, pretreatment: soaking fresh and live aquatic products in clear water, taking out, cleaning, killing, and cutting into blocks;
step two, sterilization: putting the pretreated aquatic product into an aqueous solution of polyhexamethylene guanidine with the weight percentage of 0.5-5% for soaking and sterilization;
step three, precooling: sterilizing the aquatic product and then precooling;
step four, dipping the preservative solution: soaking the pre-cooled aquatic product in a slightly frozen preservative aqueous solution at the temperature of 5-10 ℃, taking out the aquatic product after soaking, quickly cooling to-20 to-8 ℃, and quickly freezing the surface of the aquatic product to form a light and thin preservative solution ice coat;
step five, packaging: quickly wrapping a layer of preservative film on the surface of the aquatic product soaked with the preservative, and then filling the aquatic product soaked with the preservative film into a sealing bag;
step six, quick-freezing and forming: placing the packaged aquatic product in a freezing warehouse at the temperature of-25 ℃ and quickly freezing to the central temperature of 0-4 ℃;
step seven, storage: vacuumizing the air between the preservative film and the sealing bag; and (4) placing the mixture into a freezer with the temperature of 0-4 ℃ for low-temperature storage.
2. The method for fresh-keeping, quick-freezing and forming of aquatic products according to claim 1, characterized by comprising the following steps: and (3) soaking the aquatic product in the step one in clear water for 20-60 min.
3. The method for fresh-keeping, quick-freezing and forming of aquatic products according to claim 1, characterized by comprising the following steps: and (2) cold soaking the polyhexamethylene guanidine water solution in the step two for 10-30 minutes.
4. The method for fresh-keeping, quick-freezing and forming of aquatic products according to claim 1, characterized by comprising the following steps: the method for precooling the aquatic product in the third step comprises the following steps: placing the sterilized aquatic product in a sterilized temperature-regulating container; and (3) gradually cooling the water to 3-8 ℃ at the speed of 1 ℃ per minute by using refrigeration equipment or ice cubes, and pre-cooling for 10-30 min.
5. The method for fresh-keeping, quick-freezing and forming of aquatic products according to claim 4, wherein the method comprises the following steps: and a refrigerating unit is arranged in the temperature adjusting container to adjust the temperature in the container.
6. The method for fresh-keeping, quick-freezing and forming of aquatic products according to claim 1, characterized by comprising the following steps: the preservative in the fourth step is as follows: 5-12 parts of tea polyphenol, 5-10 parts of allicin, 2-5 parts of chitosan, 5-8 parts of sodium alginate, 5-12 parts of sodium tripolyphosphate, 1-5 parts of sodium pyrophosphate, 6-10 parts of trisodium phosphate, 5-8 parts of tetrasodium phosphate, 5-10 parts of tryptophan, 3-8 parts of leucine and 8-10 parts of enzyme.
7. The method for fresh-keeping, quick-freezing and forming of aquatic products according to claim 6, wherein the method comprises the following steps: the enzyme is one or more of N-acetylmuramic polysaccharide hydrolase, glucose oxidase and amylase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010903137.3A CN111955533A (en) | 2020-09-01 | 2020-09-01 | Method for preserving aquatic products and quick-freezing and forming aquatic products |
Applications Claiming Priority (1)
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| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN105851198A (en) * | 2016-04-22 | 2016-08-17 | 柳州蓓蒂芬科技有限公司 | Preservation method for aquatic products |
| CN107996676A (en) * | 2017-10-17 | 2018-05-08 | 江苏农牧科技职业学院 | A kind of preservation of fishery processing method |
| CN110226621A (en) * | 2019-07-17 | 2019-09-13 | 福建冠丰生物科技有限公司 | A kind of refrigerated storage method of preservation of fishery |
| CN111183922A (en) * | 2020-01-20 | 2020-05-22 | 湖南嘉盛保鲜科技有限公司 | Aquatic product transportation fresh-keeping and reviving method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN105851198A (en) * | 2016-04-22 | 2016-08-17 | 柳州蓓蒂芬科技有限公司 | Preservation method for aquatic products |
| CN107996676A (en) * | 2017-10-17 | 2018-05-08 | 江苏农牧科技职业学院 | A kind of preservation of fishery processing method |
| CN110226621A (en) * | 2019-07-17 | 2019-09-13 | 福建冠丰生物科技有限公司 | A kind of refrigerated storage method of preservation of fishery |
| CN111183922A (en) * | 2020-01-20 | 2020-05-22 | 湖南嘉盛保鲜科技有限公司 | Aquatic product transportation fresh-keeping and reviving method |
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Application publication date: 20201120 |