CN103988888A - Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid - Google Patents
Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid Download PDFInfo
- Publication number
- CN103988888A CN103988888A CN201410048412.2A CN201410048412A CN103988888A CN 103988888 A CN103988888 A CN 103988888A CN 201410048412 A CN201410048412 A CN 201410048412A CN 103988888 A CN103988888 A CN 103988888A
- Authority
- CN
- China
- Prior art keywords
- ginger
- extract
- garlic
- bacteriostatic agent
- squid
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a flavoring type bacteriostatic agent for inhibiting spoilage bacteria of a squid. The flavoring type bacteriostatic agent is prepared by compounding the following raw materials by volume: 16.5 to 50% of ginger extract, 20 to 50% of garlic extract and 25 to 50% of mature vinegar. The flavoring type bacteriostatic agent has good flavor; addition of the bacteriostatic agent into the squid enables a flavoring effect to be obtained at the same time, processing and preservation of the squid are organically combined together, so processing cost for conditioned squid foodstuffs is substantially reduced, and technology upgrading and transformation of squid processing enterprises are promoted.
Description
Technical field
The present invention relates to a kind of bacteriostatic agent, particularly a kind of seasoning type bacteriostatic agent that suppresses squid spoilage organisms.
Background technology
Along with the minimizing day by day of ocean, world living marine resources, siphonopods marine animal is because it is nutritious, delicious flavour becomes the important protein resource of the mankind gradually, and the whole world cephalopodous total resources of large midocean is 4.2 ~ 6.5 × 10
8ton is three greatly fully not develop and one of the potential resource of tool in the world.Squid is Main Economic kind in cephalopod, the economic marine product that Ye Shi China is main, its edible part exceeds 20% left and right than general fish, protein content is 15 ~ 20%, fat content is lower than 3%, but squid self moisture is high, tissue is fragile, and unrighted acid and content of soluble protein are higher than terraria meat tissue, add the pollution that may be subject to multiple-microorganism while just catching, putrid and deteriorated so more easily grow microorganism, produce even poisonous and harmful substance of bad flavor, have a strong impact on edibility and the security of squid.So, take safe and effective method to suppress the growth of microorganism breeding that causes that squid is putrid and deteriorated, quality and safety that can effective guarantee squid food.
In recent years, in aquatic products, adding the strong natural bacteriostatic of fungistatic effect becomes to assign to extend aquatic products shelf life and is considered to a kind of safe preservation method, some food source plant antibacterial type extracts, as: Tea Polyphenols, garlic, ginger, cassia bark, capsicum etc. all have very strong bacteriostasis.It is reported that " the fresh shrimp spirit " of selling on market is to adopt plant extracts and biochemical cultivation to make for primary raw material, can effectively suppress the activity of the corrupt mould and spoilage organisms of shrimp, crab, can keep more than 6 months the freshness of freezing shrimp, frozen crab, be that raw material is prepared seasoning type bacteriostatic agent and carried out the research of fresh-keeping squid and have not been reported and adopt natural flavouring.Application number: 201310207331.8 disclosure of the invention the preservation method of a kind of squid, comprise squid antistaling agent, the raw material of squid antistaling agent is hydrated sodium carbonate, sodium carbonate, sodium phosphate trimer, six hydration sodium phosphate trimers, sodium chloride etc., the squid fillet of handling well is placed in to antistaling agent and evenly soaks after 5-10min, be placed on preservation in the environment of 0-4 DEG C.It is fresh-keeping that this squid antistaling agent mainly adopts industrial chemicals to carry out, and security is low, and does not possess seasoning function.
Summary of the invention
The object of the present invention is to provide a kind of seasoning type bacteriostatic agent that suppresses squid spoilage organisms, there is good local flavor, in squid, add this bacteriostatic agent and can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, the processing cost that greatly reduces conditioning squid food, promotes the technology upgrading of squid processing enterprise and transition.
The technical solution adopted for the present invention to solve the technical problems is:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, described seasoning type bacteriostatic agent according to percent by volume meter by 16.5%-50% ginger extract, 20%-50% garlic extract with 25-50% mature vinegar is composite forms.
It is raw material that the present invention's employing has mature vinegar, ginger and the garlic of long edible history in China, extract the composition in ginger and garlic with bacteriostasis by handy and safe method, go out best bacteriostatic agent composition by scientific and reasonable ratio optimization, there is good local flavor, in squid, add this bacteriostatic agent and can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, greatly reduce the processing cost of conditioning squid food, promote the technology upgrading of squid processing enterprise and transition.In the whole formula of the present invention, although the mature vinegar amount using strengthens, antibacterial activity can be better, but consider the relation of local flavor, the percent by volume of mature vinegar is the highest does not exceed 50%, if the percent by volume of mature vinegar exceedes 50%, the tart flavour of product is too strong, is unfavorable for the local flavor of bacteriostatic agent entirety.
Garlic extract, mature vinegar have very strong bacteriostasis to squid spoilage organisms, and ginger extract master is stressed that raw meat effect and local flavor, can take into account the bacteriostasis to squid spoilage organisms simultaneously.
As preferably, described ginger extract is water-soluble extracting liquid, its preparation method is: by ginger chopping, then according to ginger: water extractant=2:1(m:v) ratio will ginger and water extractant add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze ginger water-soluble extracting liquid.Consider that water-soluble extracting liquid is wider compared with the alcohol dissolubility extract scope of application, selection ginger extract is water-soluble extracting liquid, and at this moment ginger water-soluble extracting liquid is substantially without bacteriostasis, and what play is raw meat effect and local flavor.
As preferably, described ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio ginger and food-grade anhydrous ethanol are mixed after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.Selecting ginger extract is alcohol dissolubility extract, and main raw meat effect and the local flavor of being stressed that, can take into account the bacteriostasis to squid spoilage organisms simultaneously, and in addition, food-grade anhydrous ethanol is also can play seasoning, go the effect such as raw meat, flavouring.
As preferably, described garlic extract is water-soluble extracting liquid, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, according to garlic: water extractant=2:1(m:v) ratio will garlic and water extractant add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze garlic water-soluble extracting liquid.Consider that water-soluble extracting liquid is wider compared with the alcohol dissolubility extract scope of application, selection garlic extract is water-soluble extracting liquid.
As preferably, described garlic extract is alcohol dissolubility extract, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio garlic and food-grade anhydrous ethanol are mixed after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, after filtered through gauze large allicinol dissolubility extract.Large allicinol dissolubility extract can attach seasoning that food-grade anhydrous ethanol plays, go the effect such as raw meat, flavouring, and bacteriostatic activity also can be better.
As preferably, described water extractant is distilled water or aqueous citric acid solution, and the mass concentration of aqueous citric acid solution is 1-3%.Select aqueous citric acid solution as the wet concentration that extracts use, citric acid itself can bring certain antibacterial and preservation, can prevent the oxidation of the flesh of fish, can also play tenderizing effects, and can play certain seasoning effect.
As preferably, described mature vinegar is through heating pretreatment, and described heating pretreatment is: at 80 DEG C-100 DEG C, heat 30-40min, and cooling.Mature vinegar can obviously strengthen through heating pretreatment bacteriostatic activity, and the fresh-keeping effect of product is better.
The invention has the beneficial effects as follows: there is good local flavor, in squid, add this bacteriostatic agent and can realize seasoning effect simultaneously, by squid processing and fresh-keeping combination, greatly reduce the processing cost of conditioning squid food, promote the technology upgrading of squid processing enterprise and transition.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, raw material and the equipment etc. adopting all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Raw material mature vinegar of the present invention is commercially available 3 years old Shanxi mature vinegars.
Embodiment 1:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to percent by volume meter by 16.5% ginger extract, 50% garlic extract with 33.5% mature vinegar is composite forms.
Ginger extract is water-soluble extracting liquid, its preparation method is: ginger is shredded, then according to ginger: ratio distilled water=2:1(m:v) will ginger and distilled water add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze ginger water-soluble extracting liquid.
Garlic extract is water-soluble extracting liquid, and its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, according to garlic: distilled water=2:1(m:v) ratio will garlic and distilled water add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze garlic water-soluble extracting liquid.
Mature vinegar is through heating pretreatment, and heating pretreatment is: at 80 DEG C, heat 40min, and cooling.
Embodiment 2:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to percent by volume meter by 50% ginger extract, 25% garlic extract with 25% mature vinegar is composite forms.
Ginger extract is water-soluble extracting liquid, its preparation method is: ginger is shredded, then according to ginger: ratio 1% aqueous citric acid solution=2:1(m:v) will ginger and 1% aqueous citric acid solution add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze ginger water-soluble extracting liquid.
Garlic extract is water-soluble extracting liquid, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, according to garlic: 1% aqueous citric acid solution=2:1(m:v) ratio will garlic and 1% aqueous citric acid solution add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze garlic water-soluble extracting liquid.
Mature vinegar is through heating pretreatment, and heating pretreatment is: at 100 DEG C, heat 30min, and cooling.
Embodiment 3:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to percent by volume meter by 40% ginger extract, 20% garlic extract with 40% mature vinegar is composite forms.。
Ginger extract is water-soluble extracting liquid, its preparation method is: ginger is shredded, then according to ginger: ratio 3% aqueous citric acid solution=2:1(m:v) will ginger and 3% aqueous citric acid solution add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze ginger water-soluble extracting liquid.
Garlic extract is water-soluble extracting liquid, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, according to garlic: 3% aqueous citric acid solution=2:1(m:v) ratio will garlic and 3% aqueous citric acid solution add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze garlic water-soluble extracting liquid.
Embodiment 4:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to percent by volume meter by 25% ginger extract, 25% garlic extract with 50% mature vinegar is composite forms.。
Ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio ginger and food-grade anhydrous ethanol are mixed after, 4h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
Garlic extract is alcohol dissolubility extract, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio garlic and food-grade anhydrous ethanol are mixed after, 4h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains large allicinol dissolubility extract after filtered through gauze.
Mature vinegar is through heating pretreatment, and described heating pretreatment is: at 80 DEG C, heat 40min, and cooling.
Embodiment 5:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to percent by volume meter by 33.3% ginger extract, 33.3% garlic extract with 33.4% mature vinegar is composite forms.
Ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio ginger and food-grade anhydrous ethanol are mixed after, 5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
Garlic extract is alcohol dissolubility extract, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio garlic and food-grade anhydrous ethanol are mixed after, 5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains large allicinol dissolubility extract after filtered through gauze.
Mature vinegar is through heating pretreatment, and described heating pretreatment is: at 100 DEG C, heat 30min, and cooling.
Embodiment 6:
Suppress a seasoning type bacteriostatic agent for squid spoilage organisms, according to percent by volume meter by 20% ginger extract, 40% garlic extract with 40% mature vinegar is composite forms.
Ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio ginger and food-grade anhydrous ethanol are mixed after, 4h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
Garlic extract is water-soluble extracting liquid, and its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, according to garlic: distilled water=2:1(m:v) ratio will garlic and distilled water add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze garlic water-soluble extracting liquid.
Test:
1, green onion, ginger, garlic extract and the bacteriostasis of mature vinegar to squid spoilage organisms
The preparation of ginger, garlic extract is referring to embodiment 1-6, the same ginger of shallot extract preparation method, and mature vinegar is not cooked and dilutes and heat treated.
Antibacterial test: 25 DEG C are put down to there being obvious putrefactive odor in new Fresh squid, get after the putrid and deteriorated squid meat of 25g is cut into small pieces and mix with 225mL sterile saline, fully concussion, gets 1mL bacteria suspension and is transferred in broth bouillon, cultivates 24h enrichment spoilage organisms in 37 DEG C of insulating boxs.Getting 100 μ L bacteria suspensions with pipettor mixes with the sterilized nutrient agar of 15 ~ 18mL respectively, put into sterilizing Oxford cup, after culture medium is cooling, take out Oxford cup, in every hole, add test fluid 60 μ L, 37 DEG C of insulating boxs are cultivated 24h, observe and whether have inhibition zone to form, and measure inhibition zone size, the results are shown in Table 1.
Table 1 green onion, ginger and garlic extract and the mature vinegar bacteriostasis to squid spoilage organisms
| ? | Green onion | Ginger | Garlic | Mature vinegar |
| Water-soluble extracting liquid | － | － | 34.0±0.7 | 36.0±0.5 |
| Alcohol dissolubility extract | － | 15.1±0.7 | 35.8±0.6 | ND |
Note: in table, data are antibacterial circle diameter ± standard deviation (n=4), "-" indicates to form without inhibition zone, and ND represents to detect.
Table 1 result shows that garlic water-soluble extracting liquid and mature vinegar stoste have very strong bacteriostasis to squid spoilage organisms, the antibacterial circle diameter forming is respectively (34.0 ± 0.7) mm and (36.0 ± 0.5) mm, shallot and ginger water-soluble extracting liquid to squid spoilage organisms without bacteriostasis, therefore the non-selected shallot extract of the present invention carries out composite.In addition, ginger and large allicinol dissolubility extract also have good biocidal property to squid spoilage organisms, and antibacterial circle diameter is respectively (15.1 ± 0.7) mm and (35.8 ± 0.6) mm.
2, the fungistatic effect impact of heat treated on mature vinegar
Get the mature vinegar of another batch, heat and the not comparison of heat treated fungistatic effect, the method for antibacterial test, referring to preceding method, the results are shown in Table 2.
Inhibitory action to squid spoilage organisms after table 2 mature vinegar stoste heating different time
| Heat treated | 10min | 20min | 30min | 40min |
| Not heating | 28.0±0.7 aA | 28.0±0.7 aA | 28.0±0.7 aA | 28.0±0.7 aA |
| 60℃ | 28.3±0.3 aA | 28.5±0.6 aA | 28.6±0.7 aA | 28.8±0.8 aA |
| 70℃ | 28.7±0.3 aA | 28.7±0.2 aA | 29.3±0.2 aA | 29.6±0.3 bB |
| 80℃ | 29.4±0.8 bAB | 29.1±0.7 bA | 30.1±0.5 bB | 30.3±0.8 bB |
| 90℃ | 29.6±0.4 bA | 29.4±0.3 bA | 30.5±0.3 bB | 30.6±0.1 bB |
| 100℃ | 29.9±0.3 bA | 29.8±0.6 bA | 30.4±0.5 bB | 31.3±0.8 bB |
As shown in Table 2 in the time of 60 ~ 70 DEG C of heating-up temperatures, heat time affects (P>0.05) on the bacteriostatic activity of mature vinegar without conspicuousness, when heating-up temperature is greater than 70 DEG C, more than heat time 30min, mature vinegar strengthens (P<0.05) to the bacteriostatic activity conspicuousness of squid spoilage organisms.In addition, in the time of the identical heat time, mature vinegar strengthens along with the rising of heating-up temperature the bacteriostasis of squid spoilage organisms, illustrates that higher temperature processing is conducive to improve the bacteriostatic activity of mature vinegar, and component that may be stronger with generating bacteriostatic activity is relevant.
3, the fungistatic effect of the different compound proportion of ginger extract, garlic extract and mature vinegar
After table 3 result can find out that mature vinegar and ginger extract, garlic extract are composite according to different volumes ratio, compositional liquor is very large to the bacteriostasis difference of squid spoilage organisms, maximum antibacterial circle diameter is (22.3 ± 0.4) mm, and minimum antibacterial circle diameter only has (13.3 ± 0.2) mm, illustrate that the ratio of these 3 kinds of flavorings in compositional liquor has material impact to the performance of bacteriostasis.
Can find out that by table 3 interpretation of result fungistatic effect when compositional liquor is stronger time, the shared volumn concentration of (antibacterial circle diameter 19.4 ~ 22.3mm) mature vinegar is at 25-50%, and ginger extract is at 16.5%-50%, and garlic extract is at 20%-50%.In the time that the bacteriostatic activity of compositional liquor is weak, the relative volume percentage composition of mature vinegar only has 11.2-28.5%, and ginger extract is at 16.7%-57.2%, garlic extract is at 14.3%-66.6%, and when wherein the volumn concentration of single ginger extract and garlic extract is larger, compositional liquor bacteriostatic activity is all lower.Mature vinegar, ginger extract and garlic extract carry out will noting when composite that the relative amount of mature vinegar wants high as can be seen here, and still, in the time that mature vinegar relative amount exceedes 50%, the tart flavour of whole compositional liquor is too strong, is unfavorable for the overall local flavor of bacteriostatic agent.
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (7)
1. a seasoning type bacteriostatic agent that suppresses squid spoilage organisms, is characterized in that: described seasoning type bacteriostatic agent according to percent by volume meter by 16.5%-50% ginger extract, 20%-50% garlic extract with 25-50% mature vinegar is composite forms.
2. seasoning type bacteriostatic agent according to claim 1, it is characterized in that: described ginger extract is water-soluble extracting liquid, its preparation method is: ginger is shredded, then according to ginger: water extractant=2:1(m:v) ratio will ginger and water extractant add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze ginger water-soluble extracting liquid.
3. seasoning type bacteriostatic agent according to claim 1, it is characterized in that: described ginger extract is alcohol dissolubility extract, its preparation method is: ginger cleaning and chopping, then according to ginger: food-grade anhydrous ethanol=1:1(m:v) ratio ginger and food-grade anhydrous ethanol are mixed after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, obtains shogaol dissolubility extract after filtered through gauze.
4. seasoning type bacteriostatic agent according to claim 1, it is characterized in that: described garlic extract is water-soluble extracting liquid, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, according to garlic: water extractant=2:1(m:v) ratio will garlic and water extractant add juice extractor to squeeze the juice after mixing, squeeze juice after filtered through gauze garlic water-soluble extracting liquid.
5. seasoning type bacteriostatic agent according to claim 1, it is characterized in that: described garlic extract is alcohol dissolubility extract, its preparation method is: garlic removes the base of a fruit, distinguish, peeling, striping clothing, chopping, then according to garlic: food-grade anhydrous ethanol=1:1(m:v) ratio garlic and food-grade anhydrous ethanol are mixed after, 4-5h is extracted in 37 DEG C ± 1 DEG C constant-temperature table concussion, after filtered through gauze large allicinol dissolubility extract.
6. according to the seasoning type bacteriostatic agent described in claim 2 or 4, it is characterized in that: described water extractant is distilled water or aqueous citric acid solution, the mass concentration of aqueous citric acid solution is 1-3%.
7. according to the seasoning type bacteriostatic agent described in claim 1-5 any one, it is characterized in that: described mature vinegar is through heating pretreatment, and described heating pretreatment is: at 80 DEG C-100 DEG C, heat 30-40min, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410048412.2A CN103988888B (en) | 2014-02-12 | 2014-02-12 | A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410048412.2A CN103988888B (en) | 2014-02-12 | 2014-02-12 | A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103988888A true CN103988888A (en) | 2014-08-20 |
| CN103988888B CN103988888B (en) | 2015-11-25 |
Family
ID=51303431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410048412.2A Active CN103988888B (en) | 2014-02-12 | 2014-02-12 | A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103988888B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782740A (en) * | 2015-04-27 | 2015-07-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method for freshwater fish slices |
| CN105475469A (en) * | 2015-11-26 | 2016-04-13 | 浙江海洋学院 | Preparation method and use of local flavor antimicrobial microemulsion |
| CN105794948A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone antimicrobial agent used for frozen cooked mussels and preparation method thereof |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263923A (en) * | 2008-04-24 | 2008-09-17 | 广东省农业科学院农业生物技术研究所 | Water-soluble compound type bacteriostat and preparation thereof |
-
2014
- 2014-02-12 CN CN201410048412.2A patent/CN103988888B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263923A (en) * | 2008-04-24 | 2008-09-17 | 广东省农业科学院农业生物技术研究所 | Water-soluble compound type bacteriostat and preparation thereof |
Non-Patent Citations (3)
| Title |
|---|
| 杨转琴等: "大蒜提取液及食醋抑菌作用的研究", 《食品科学》, vol. 29, no. 1, 31 December 2008 (2008-12-31), pages 69 - 73 * |
| 潘子强等: "冷藏真空包装催肉皖鱼特定腐败菌的分析", 《食品科技》, vol. 38, no. 9, 31 December 2013 (2013-12-31), pages 109 - 113 * |
| 纪淑娟等: "植物提取物用于果蔬防腐保鲜研究进展", 《食品研究与开发》, vol. 29, no. 3, 31 December 2008 (2008-12-31), pages 127 - 129 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782740A (en) * | 2015-04-27 | 2015-07-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method for freshwater fish slices |
| CN104782740B (en) * | 2015-04-27 | 2018-03-20 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preservation method of fish of fresh water fish slices |
| CN105475469A (en) * | 2015-11-26 | 2016-04-13 | 浙江海洋学院 | Preparation method and use of local flavor antimicrobial microemulsion |
| CN105794948A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone antimicrobial agent used for frozen cooked mussels and preparation method thereof |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103988888B (en) | 2015-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669248A (en) | Preparation process and sterilization method for instant flavor fish | |
| CN107114464A (en) | A kind of beef preservation method | |
| CN103988888B (en) | A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms | |
| CN105557971A (en) | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent | |
| CN102113677A (en) | Preparation method of pickled pepper type poultry product | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN102422869A (en) | Fresh-keeping method for globefish | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| Huda | Malaysian fermented fish products | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| CN103653051A (en) | Deep processing method of freshwater fishes | |
| KR101409944B1 (en) | Method for manufacturing marsupenaeus japonicus aekjeot | |
| CN105918427A (en) | Fresh keeping method of sauce braised meat products | |
| CN105394622A (en) | Yellow croaker can and making method thereof | |
| KR100750332B1 (en) | Method for extracting styela clava gut as ingredient of food and food containing the same | |
| CN104957672B (en) | A kind of processing method that instant liquid smokes sturgeon piece | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| CN103054083B (en) | Wild fish ball processing method | |
| CN109418851A (en) | A kind of instant pickled vegetable and its manufacture craft | |
| CN104013032A (en) | Processing technology of nutritional dried fish | |
| CN103622078A (en) | Processing method for ready-to-eat squilla | |
| CN103445197B (en) | Fillet processing technology for local spotted pig spicy series | |
| CN112772891A (en) | Liquor-marinating food and preparation method and application thereof | |
| CN103082302A (en) | Processing method of litchi meat stuffing | |
| CN113040341B (en) | Method for processing marinated meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| 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 | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20140820 Assignee: Hailisheng Group Co., Ltd. Assignor: Zhejiang Ocean University Contract record no.: 2016330000035 Denomination of invention: Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid Granted publication date: 20151125 License type: Exclusive License Record date: 20160317 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model |