CN106234552A - A kind of fresh-keeping liquid of tilapia - Google Patents
A kind of fresh-keeping liquid of tilapia Download PDFInfo
- Publication number
- CN106234552A CN106234552A CN201610775967.6A CN201610775967A CN106234552A CN 106234552 A CN106234552 A CN 106234552A CN 201610775967 A CN201610775967 A CN 201610775967A CN 106234552 A CN106234552 A CN 106234552A
- Authority
- CN
- China
- Prior art keywords
- parts
- fresh
- tilapia
- keeping liquid
- keeping
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses the fresh-keeping liquid of a kind of tilapia, be made up of the component of following mass parts: tea polyphenols 10 50 parts, Fructus psidii guajavae immaturus fruit powder 10 40 parts, Sorbitol 5 10 parts, vitamin e1 5 parts, glycerol 3 10 parts, 50 100 parts of water.The fresh-keeping liquid of the present invention, by using natural antioxidant content, improves product quality, simultaneously Shelf-life；And add tea polyphenols, Fructus psidii guajavae immaturus fruit powder, meat quality of fish can be played certain regulation effect, it is also possible to make the flesh of fish have real distinctive fragrance and effective ingredient.
Description
Technical field
The present invention relates to the store and processing technical field of marine product, particularly relate to the fresh-keeping liquid of a kind of tilapia.
Background technology
Tilapia tilapia, is commonly called as: African crucian, non-crucian carp, Vietnam fish, Nan Yang crucian carp etc..The meat flavour of tilapia is delicious, meat
Delicacy, containing multiple unsaturated fatty acid and rich in protein.Existing tilapia uses chilled fresh-keeping mode mostly, existing
The fresh-keeping mode having directly by after Feedstock treating, carries out cold preservation or freezing, this series products its meat after thawing can rubescent or send out
Black and mouthfeel can change, and product quality is poor.
Summary of the invention
The nutrition that present invention aim at providing the fresh-keeping liquid of a kind of tilapia, this fresh-keeping liquid can retain tilapia becomes
Point, and ensure meat and delicious mouthfeel, improve product quality, simultaneously Shelf-life.
The present invention is achieved through the following technical solutions: the fresh-keeping liquid of a kind of tilapia, is made up of the component of following mass parts:
Tea polyphenols 10-50 part, Fructus psidii guajavae immaturus fruit powder 10-40 part, Sorbitol 5-10 part, vitamin e1-5 parts, glycerol 3-10 part, water 50-
100 parts.
Preferably fresh-keeping liquid formula is: be made up of the component of following mass parts: tea polyphenols 35 parts, Fructus psidii guajavae immaturus fruit powder 22 parts,
Sorbitol 8 parts, vitamin E 3 parts, glycerol 7 parts, 80 parts of water.
Described Fructus psidii guajavae immaturus fruit powder by ripe guava fruit, through making beating, homogenizing and make, particle diameter exists by spray drying
The subparticle of 400-800 mesh.
The preparation of described fresh-keeping liquid is by each component mix homogeneously, is heated to 80-100 DEG C of insulation 10min, makes after cooling
With.
The method using fresh-keeping liquid of the present invention to be used for fresh-keeping tilapia is: choose fresh tilapia, in going fish scale, removal
Dirty, with saline soak 3-5 minute, then wash away saline with clear water, the tilapia after processing is immersed in fresh-keeping liquid 20-30min,
Then take out, direct cold preservation or freezing.
The fresh-keeping liquid of the present invention, by using natural antioxidant content, improves product quality, simultaneously Shelf-life；And
Add tea polyphenols, Fructus psidii guajavae immaturus fruit powder, meat quality of fish can be played certain regulation effect, it is also possible to make the flesh of fish have real spy
Some fragrance and effective ingredient.
Detailed description of the invention
The invention will be further described with the following Examples.
The fresh-keeping liquid of 1 one kinds of tilapias of embodiment, is made up of the component of following mass parts: tea polyphenols 35 parts, Fructus psidii guajavae immaturus
22 parts of powder, Sorbitol 8 parts, vitamin E 3 parts, glycerol 7 parts, 80 parts of water；Its preparation method is by each component mix homogeneously, adds
Heat, to 80-100 DEG C of insulation 10min, uses after cooling.The above-mentioned fresh-keeping liquid is used for the method for fresh-keeping tilapia to be: to choose new
Fresh tilapia, removes fish scale, gills, and with saline soak 3-5 minute, then washes away saline with clear water, sieve after processing
Non-fish is immersed in fresh-keeping liquid 30min, then takes out, and drains moisture, directly freezing.
The fresh-keeping liquid of 2 one kinds of tilapias of embodiment, is made up of the component of following mass parts: tea polyphenols 50 parts, Fructus psidii guajavae immaturus
10 parts of powder, Sorbitol 10 parts, vitamin E 5 parts, glycerol 10 parts, 70 parts of water.
The fresh-keeping liquid of 3 one kinds of tilapias of embodiment, is made up of the component of following mass parts: tea polyphenols 50 parts, Fructus psidii guajavae immaturus
40 parts of powder, Sorbitol 5 parts, vitamin E 1 part, glycerol 3 parts, 60 parts of water.
Claims (5)
1. the fresh-keeping liquid of a tilapia, it is characterised in that: it is made up of the component of following mass parts: tea polyphenols 10-50 part, kind stone
Pomegranate fruit powder 10-40 part, Sorbitol 5-10 part, vitamin e1-5 parts, glycerol 3-10 part, water 50-100 part.
The fresh-keeping liquid of tilapia the most according to claim 1, it is characterised in that described fresh-keeping liquid is by the group of following mass parts
It is grouped into: tea polyphenols 35 parts, Fructus psidii guajavae immaturus fruit powder 22 parts, Sorbitol 8 parts, vitamin E 3 parts, glycerol 7 parts, 80 parts of water.
The fresh-keeping liquid of tilapia the most according to claim 1, it is characterised in that described Fructus psidii guajavae immaturus fruit powder is by ripe kind
Pomegranate fruit is through making beating, homogenizing and spray drying is made, particle diameter is at the subparticle of 400-800 mesh.
The fresh-keeping liquid of tilapia the most according to claim 1, it is characterised in that the preparation of described fresh-keeping liquid is by each component
Mix homogeneously, is heated to 80-100 DEG C of insulation 10min, uses after cooling.
The fresh-keeping liquid of tilapia the most according to claim 1, it is characterised in that use this fresh-keeping liquid for fresh-keeping tilapia
Method be: choose fresh tilapia, remove fish scale, gill, with saline soak 3-5 minute, then wash away salt with clear water
Water, the tilapia after processing is immersed in fresh-keeping liquid 20-30min, then takes out, direct cold preservation or freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610775967.6A CN106234552A (en) | 2016-08-31 | 2016-08-31 | A kind of fresh-keeping liquid of tilapia |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610775967.6A CN106234552A (en) | 2016-08-31 | 2016-08-31 | A kind of fresh-keeping liquid of tilapia |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234552A true CN106234552A (en) | 2016-12-21 |
Family
ID=58079845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610775967.6A Pending CN106234552A (en) | 2016-08-31 | 2016-08-31 | A kind of fresh-keeping liquid of tilapia |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234552A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011077A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Edible fishes fresh-keeping soak liquid |
| CN101507447A (en) * | 2009-01-16 | 2009-08-19 | 四川烹饪高等专科学校 | Fresh water fish cold-storage preservation method |
| CN101744027A (en) * | 2008-12-22 | 2010-06-23 | 中国水产科学研究院东海水产研究所 | Method for improving safety of aquatic food by adopting natural bacteriostat |
| CN103503972A (en) * | 2012-06-21 | 2014-01-15 | 王鹏 | Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid |
| CN103749641A (en) * | 2013-12-31 | 2014-04-30 | 安徽利海新城镇开发有限公司 | Preservation method for fresh shrimps and preservative |
| CN104322649A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice containing composite biological refreshing agent |
| CN104605007A (en) * | 2015-02-03 | 2015-05-13 | 华南农业大学 | Method for retaining freshness of animal-origin foods |
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
-
2016
- 2016-08-31 CN CN201610775967.6A patent/CN106234552A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011077A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Edible fishes fresh-keeping soak liquid |
| CN101744027A (en) * | 2008-12-22 | 2010-06-23 | 中国水产科学研究院东海水产研究所 | Method for improving safety of aquatic food by adopting natural bacteriostat |
| CN101507447A (en) * | 2009-01-16 | 2009-08-19 | 四川烹饪高等专科学校 | Fresh water fish cold-storage preservation method |
| CN103503972A (en) * | 2012-06-21 | 2014-01-15 | 王鹏 | Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid |
| CN103749641A (en) * | 2013-12-31 | 2014-04-30 | 安徽利海新城镇开发有限公司 | Preservation method for fresh shrimps and preservative |
| CN104322649A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice containing composite biological refreshing agent |
| CN104605007A (en) * | 2015-02-03 | 2015-05-13 | 华南农业大学 | Method for retaining freshness of animal-origin foods |
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄和 等: ""番石榴多酚对虾肉糜的保鲜效果研究"，", 《食品与机械》 * |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |
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| RJ01 | Rejection of invention patent application after publication |