CN1188038C - Method for making conch freshness-retaining agent - Google Patents
Method for making conch freshness-retaining agent Download PDFInfo
- Publication number
- CN1188038C CN1188038C CNB01107826XA CN01107826A CN1188038C CN 1188038 C CN1188038 C CN 1188038C CN B01107826X A CNB01107826X A CN B01107826XA CN 01107826 A CN01107826 A CN 01107826A CN 1188038 C CN1188038 C CN 1188038C
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- China
- Prior art keywords
- shells
- present
- conch
- freshness
- retaining agent
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Abstract
The present invention relates to a method for preparing a shell refreshing agent, which comprises the following steps that shells are aired or baked; the coarse cracking of the shells is carried out by a pulverizer; the shells are calcined and processed in a high-temperature furnace. The present invention is characterized in that the shells are quickly cooled to normal temperature after calcined and processed, and then, the ultrafine cracking is carried out; afterwards, the shells are processed for at least 2 hours at high temperature of 1000 DEG C and sieved after cooled, and the refreshing agent of the present invention is obtained. The pH value of a product produced by the present invention is 10.6 to 11.6 when the product is used, and the product has the advantages of good safety, no toxic side effect and good refreshing effect.
Description
Technical field
The present invention relates to a kind of antistaling agent, relate to a kind of manufacture method of shell crude antistaling agent especially.
Background technology
Japan has the people to utilize shell to make antistaling agent for raw material, this antistaling agent oyster shell is a raw material, the Powdered goods that obtain by high-temperature calcination, during use it is dissolved in and makes solution in the water, this spray solution is soaked a period of time at food surface or with food in this solution, can reach fresh-keeping purpose.It is applicable to the fresh-keeping of numerous food such as fruits and vegetables class, wheaten food class, aquatic product.The subject matter that this technology exists is that the be dissolved in the water alkalescence of the fresh-keeping liquid that obtains of antistaling agent is too strong, and PH reaches 12.2, easily sense organ is produced infringement.
Summary of the invention
The manufacture method that the purpose of this invention is to provide a kind of conch freshness-retaining agent, it can remedy the above-mentioned deficiency of existing method.
A kind of manufacture method of conch freshness-retaining agent comprises shell is dried or dries; After the cracker coarse crushing, calcination processing in high temperature furnace, it is characterized in that calcination processing after quenching to normal temperature, carry out ultramicro grinding; Under at least 1000 ℃ high temperature, handled at least 2 hours then; Sieve after the cooling.
By the product that the present invention produces, the pH value when using is 10.6-11.6, and safety is good, nontoxic pair of effect, good refreshing effect.
Embodiment
Below by embodiment the present invention is described.
Embodiment one
Getting scallop shell dries it or dry; After the cracker coarse crushing, calcination processing is 1 hour in high temperature furnace; Take out the back quenching to normal temperature, carry out ultramicro grinding; Under 1000 ℃ high temperature, handled 2 hours then; Sieve after the cooling, just obtained antistaling agent of the present invention.It is 0.1% the aqueous solution that above-mentioned antistaling agent is mixed with concentration expressed in percentage by weight with running water, the rough prawn of the claws of a hawk is placed on to soak in the antistaling agent solution after 30 minutes again, places down in normal temperature (18 ℃), and measuring total number of bacteria after 4 days is 8.3 * 10
3Individual/g.And the rough prawn of not soaking with fresh-keeping liquid of the claws of a hawk descends placement after 4 days in normal temperature (18 ℃), and total number of bacteria is 6 * 10
5Individual/g.
Embodiment two
It is 0.05% the aqueous solution that antistaling agent of the present invention is mixed with concentration expressed in percentage by weight with running water, Spanish mackerel is placed in the antistaling agent solution again and soaks 30 minutes, places down in normal temperature (23 ℃), and measuring total number of bacteria after 3 days is 10
4.3Individual/g, and the Spanish mackerel of not soaking with fresh-keeping liquid descends placement after 3 days in normal temperature (23 ℃), total number of bacteria is 10
7.2Individual/g.
Embodiment three
Above-mentioned antistaling agent is mixed with 0.1% the aqueous solution with running water, sausage is placed on soaks in the antistaling agent solution after 30 minutes again, place down in normal temperature (23 ℃), measuring total number of bacteria after 3 days is 10
4.3Individual/g, and the sausage that did not soak with fresh-keeping liquid descends placement after 3 days in normal temperature (23 ℃), total number of bacteria is 10
7.2Individual/g.
Use scallop shell instead oyster shell, mussel shell, abalone shells and all can obtain same antistaling agent.
Claims (1)
1, a kind of manufacture method of conch freshness-retaining agent comprises shell is dried or dries; After the cracker coarse crushing, calcination processing in high temperature furnace, it is characterized in that calcination processing after quenching to normal temperature, carry out ultramicro grinding; Under at least 1000 ℃ high temperature, handled at least 2 hours then; Sieve after the cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB01107826XA CN1188038C (en) | 2001-02-23 | 2001-02-23 | Method for making conch freshness-retaining agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB01107826XA CN1188038C (en) | 2001-02-23 | 2001-02-23 | Method for making conch freshness-retaining agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1371612A CN1371612A (en) | 2002-10-02 |
| CN1188038C true CN1188038C (en) | 2005-02-09 |
Family
ID=4656731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB01107826XA Expired - Fee Related CN1188038C (en) | 2001-02-23 | 2001-02-23 | Method for making conch freshness-retaining agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1188038C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026652A (en) * | 2014-02-28 | 2014-09-10 | 国家海洋局第三海洋研究所 | Preparing method of food grade marine-organism-sourced shell micro powder |
| CN108902286A (en) * | 2018-07-23 | 2018-11-30 | 郑州成济堂生物科技有限公司 | A kind of preparation method of rainbow trout composite preservative |
| CN108935631B (en) * | 2018-08-09 | 2021-11-09 | 浙江省海洋水产研究所 | Arsenic removal and fresh-keeping treatment method for euphausia superba |
-
2001
- 2001-02-23 CN CNB01107826XA patent/CN1188038C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1371612A (en) | 2002-10-02 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |