CN110140752A - Seafood preservation method - Google Patents
Seafood preservation method Download PDFInfo
- Publication number
- CN110140752A CN110140752A CN201910545976.XA CN201910545976A CN110140752A CN 110140752 A CN110140752 A CN 110140752A CN 201910545976 A CN201910545976 A CN 201910545976A CN 110140752 A CN110140752 A CN 110140752A
- Authority
- CN
- China
- Prior art keywords
- seafood
- antistaling agent
- water
- trehalose
- ammonium chloride
- 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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- 235000014102 seafood Nutrition 0.000 title claims abstract description 53
- 238000004321 preservation Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 40
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001661 Chitosan Polymers 0.000 claims abstract description 16
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 16
- 102000016943 Muramidase Human genes 0.000 claims abstract description 16
- 108010014251 Muramidase Proteins 0.000 claims abstract description 16
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products 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-WSWWMNSNSA-N 0.000 claims abstract description 16
- 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 16
- 235000019270 ammonium chloride Nutrition 0.000 claims abstract description 16
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 16
- 235000003891 ferrous sulphate Nutrition 0.000 claims abstract description 16
- 239000011790 ferrous sulphate Substances 0.000 claims abstract description 16
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims abstract description 16
- 239000004325 lysozyme Substances 0.000 claims abstract description 16
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 16
- 229960000274 lysozyme Drugs 0.000 claims abstract description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 241001122767 Theaceae Species 0.000 claims abstract description 15
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 229920001525 carrageenan Polymers 0.000 claims abstract description 14
- 239000000679 carrageenan Substances 0.000 claims abstract description 14
- 229940113118 carrageenan Drugs 0.000 claims abstract description 14
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 14
- -1 carrageenan oligosaccharide Chemical class 0.000 claims abstract description 14
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229960004889 salicylic acid Drugs 0.000 claims abstract description 11
- 238000011010 flushing procedure Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052796 boron Inorganic materials 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 231100000252 nontoxic Toxicity 0.000 abstract description 7
- 230000003000 nontoxic effect Effects 0.000 abstract description 7
- 235000019629 palatability Nutrition 0.000 abstract description 7
- 241000219000 Populus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 240000000203 Salix gracilistyla Species 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CZCSLHYZEQSUNV-UHFFFAOYSA-N [Na].OB(O)O Chemical compound [Na].OB(O)O CZCSLHYZEQSUNV-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
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
- A23B4/02—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
-
- 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/14—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/24—Inorganic compounds
-
- 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)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fresh preservation methods, include the following steps: Step 1: preparing antistaling agent: taking lysozyme 0.1-0.3g, trehalose 0.5-0.8g, ferrous sulfate 20-30g, salicylic acid 1-2g, potassium sorbate 3-6g, ammonium chloride 2-4g, high Fructooligosaccharides 3-4.5g, tea polyphenols 1-1.5g, carboxymethyl chitosan 10-15g, Boratex 1-2g, carrageenan oligosaccharide 0.5-0.7g, it adds them into 1000g water and carries out uniformly mixed, obtain antistaling agent；Step 2: rinsing；Step 3: sterilization；Step 4: the seafood after sterilization is impregnated 10min in antistaling agent, pulls out and be packed into valve bag after draining under the conditions of 0 DEG C, and stored in 0 DEG C.The present invention is of good preservation effect, and timeliness is long, pure natural; safe and non-toxic, abundance, it is at low cost, it is suitble to extensive industrialization promotion; it is effectively protected the original flavor of marine product, preferably improves the structural elasticity and palatability of albumen body, while retaining the original fresh and tender degree of marine product.
Description
Technical field
The present invention relates to seafood preservation methods.
Background technique
With continuous improvement of people's living standards and to the concern of own health, quality requirement of the consumer to marine product
Higher and higher, freshness and safety are people's questions of common concern.The safe store and processing problem long-standing problem industry of marine product,
There is in marine product and threaten human health in most of pathogenic bacteria, how to apply in seafood freshing processing safe and efficient
Sterilization fresh-keeping new technology, oneself become the task of top priority.
Summary of the invention
The purpose of the present invention is overcoming the shortcomings of in existing product, seafood preservation method is provided.
In order to achieve the above object, the present invention is achieved by the following technical solutions:
Seafood preservation method, includes the following steps:
Step 1: preparing antistaling agent: taking lysozyme 0.1-0.3g, trehalose 0.5-0.8g, ferrous sulfate 20-30g, bigcatkin willow
Sour 1-2g, potassium sorbate 3-6g, ammonium chloride 2-4g, high Fructooligosaccharides 3-4.5g, tea polyphenols 1-1.5g, carboxymethyl chitosan 10-
15g, Boratex 1-2g, carrageenan oligosaccharide 0.5-0.7g are added them into 1000g water and are carried out uniformly mixed, obtain fresh-keeping
Agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: when the seafood after flushing is carried out impregnating one section in equipped with 3~4.5 DEG C of edible salts solution
Between, seafood is sterilized；
Step 4: by the seafood after sterilization antistaling agent impregnate 10min, pull out be packed into after being drained under the conditions of 0 DEG C it is self-styled
Bag, and stored in 0 DEG C.
Preferably, a period of time is 5-15min.
Preferably, described Step 1: preparing antistaling agent: taking lysozyme 0.1g, trehalose 0.5g, ferrous sulfate 20g, water
Poplar acid 1g, potassium sorbate 3g, ammonium chloride 2g, high Fructooligosaccharides 3g, tea polyphenols 1g, carboxymethyl chitosan 10g, Boratex 1g, OK a karaoke club
Glue oligosaccharides 0.5g adds them into 1000g water and carries out uniformly mixed, obtains antistaling agent.
Preferably, described Step 1: preparing antistaling agent: taking lysozyme 0.3g, trehalose 0.8g, ferrous sulfate 30g, water
Poplar acid 2g, potassium sorbate 6g, ammonium chloride 4g, high Fructooligosaccharides 4.5g, tea polyphenols 1.5g, carboxymethyl chitosan 15g, Boratex 2g,
Carrageenan oligosaccharide 0.7g adds them into 1000g water and carries out uniformly mixed, obtains antistaling agent.
Preferably, described Step 1: preparing antistaling agent: taking lysozyme 0.2g, trehalose 0.6g, ferrous sulfate 25g, water
Poplar acid 1.5g, potassium sorbate 5g, ammonium chloride 3g, high Fructooligosaccharides 4g, tea polyphenols 1.2g, carboxymethyl chitosan 13g, Boratex
1.5g, carrageenan oligosaccharide 0.6g add them into 1000g water and carry out uniformly mixed, obtain antistaling agent.
Preferably, described Step 1: preparing antistaling agent: take lysozyme 0.15g, trehalose 0.55g, ferrous sulfate 22g,
Salicylic acid 1.3g, potassium sorbate 4g, ammonium chloride 2.5g, high Fructooligosaccharides 3.5g, tea polyphenols 1.3g, carboxymethyl chitosan 14g, boric acid
Sodium 1.5g, carrageenan oligosaccharide 0.55g add them into 1000g water and carry out uniformly mixed, obtain antistaling agent.
Beneficial effects of the present invention are as follows: the present invention is of good preservation effect, and timeliness is long, pure natural, safe and non-toxic, source is rich
Richness, it is at low cost, it is suitble to extensive industrialization promotion, is effectively protected the original flavor of marine product, preferably improves albumen
The structural elasticity and palatability of body, while retaining the original fresh and tender degree of marine product.
Specific embodiment
Technical solution of the present invention is described further below:
Embodiment 1:
Seafood preservation method, includes the following steps:
Step 1: preparing antistaling agent: taking lysozyme 0.1-0.3g, trehalose 0.5-0.8g, ferrous sulfate 20-30g, bigcatkin willow
Sour 1-2g, potassium sorbate 3-6g, ammonium chloride 2-4g, high Fructooligosaccharides 3-4.5g, tea polyphenols 1-1.5g, carboxymethyl chitosan 10-
15g, Boratex 1-2g, carrageenan oligosaccharide 0.5-0.7g are added them into 1000g water and are carried out uniformly mixed, obtain fresh-keeping
Agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: when the seafood after flushing is carried out impregnating one section in equipped with 3~4.5 DEG C of edible salts solution
Between, seafood is sterilized；
Step 4: by the seafood after sterilization antistaling agent impregnate 10min, pull out be packed into after being drained under the conditions of 0 DEG C it is self-styled
Bag, and stored in 0 DEG C.Described a period of time is 5-15min.
The present invention is of good preservation effect, and timeliness is long, pure natural, safe and non-toxic, abundance, at low cost, is suitble to extensive produce
Industryization is promoted, and is effectively protected the original flavor of marine product, is preferably improved the structural elasticity and palatability of albumen body,
Retain the original fresh and tender degree of marine product simultaneously.
Embodiment 2:
Seafood preservation method, includes the following steps:
It is described Step 1: preparing antistaling agent: take lysozyme 0.1g, trehalose 0.5g, ferrous sulfate 20g, salicylic acid 1g, mountain
Potassium sorbate 3g, ammonium chloride 2g, high Fructooligosaccharides 3g, tea polyphenols 1g, carboxymethyl chitosan 10g, Boratex 1g, carrageenan oligosaccharide
0.5g adds them into 1000g water and carries out uniformly mixed, obtains antistaling agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: when the seafood after flushing is carried out impregnating one section in equipped with 3~4.5 DEG C of edible salts solution
Between, seafood is sterilized；
Step 4: by the seafood after sterilization antistaling agent impregnate 10min, pull out be packed into after being drained under the conditions of 0 DEG C it is self-styled
Bag, and stored in 0 DEG C.Described a period of time is 5-15min.
The present invention is of good preservation effect, and timeliness is long, pure natural, safe and non-toxic, abundance, at low cost, is suitble to extensive produce
Industryization is promoted, and is effectively protected the original flavor of marine product, is preferably improved the structural elasticity and palatability of albumen body,
Retain the original fresh and tender degree of marine product simultaneously.
Embodiment 3:
Seafood preservation method, includes the following steps:
Step 1: preparing antistaling agent: taking lysozyme 0.3g, trehalose 0.8g, ferrous sulfate 30g, salicylic acid 2g, sorbic acid
Potassium 6g, ammonium chloride 4g, high Fructooligosaccharides 4.5g, tea polyphenols 1.5g, carboxymethyl chitosan 15g, Boratex 2g, carrageenan oligosaccharide
0.7g adds them into 1000g water and carries out uniformly mixed, obtains antistaling agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: when the seafood after flushing is carried out impregnating one section in equipped with 3~4.5 DEG C of edible salts solution
Between, seafood is sterilized；
Step 4: by the seafood after sterilization antistaling agent impregnate 10min, pull out be packed into after being drained under the conditions of 0 DEG C it is self-styled
Bag, and stored in 0 DEG C.Described a period of time is 5-15min.
The present invention is of good preservation effect, and timeliness is long, pure natural, safe and non-toxic, abundance, at low cost, is suitble to extensive produce
Industryization is promoted, and is effectively protected the original flavor of marine product, is preferably improved the structural elasticity and palatability of albumen body,
Retain the original fresh and tender degree of marine product simultaneously.
Embodiment 4:
Seafood preservation method, includes the following steps:
It is described Step 1: preparing antistaling agent: take lysozyme 0.2g, trehalose 0.6g, ferrous sulfate 25g, salicylic acid 1.5g,
Potassium sorbate 5g, ammonium chloride 3g, high Fructooligosaccharides 4g, tea polyphenols 1.2g, carboxymethyl chitosan 13g, Boratex 1.5g, carragheen are few
Sugared 0.6g adds them into 1000g water and carries out uniformly mixed, obtains antistaling agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: when the seafood after flushing is carried out impregnating one section in equipped with 3~4.5 DEG C of edible salts solution
Between, seafood is sterilized；
Step 4: by the seafood after sterilization antistaling agent impregnate 10min, pull out be packed into after being drained under the conditions of 0 DEG C it is self-styled
Bag, and stored in 0 DEG C.Described a period of time is 5-15min.
The present invention is of good preservation effect, and timeliness is long, pure natural, safe and non-toxic, abundance, at low cost, is suitble to extensive produce
Industryization is promoted, and is effectively protected the original flavor of marine product, is preferably improved the structural elasticity and palatability of albumen body,
Retain the original fresh and tender degree of marine product simultaneously.
Embodiment 5:
Seafood preservation method, includes the following steps:
It is described Step 1: preparing antistaling agent: take lysozyme 0.15g, trehalose 0.55g, ferrous sulfate 22g, salicylic acid
1.3g, potassium sorbate 4g, ammonium chloride 2.5g, high Fructooligosaccharides 3.5g, tea polyphenols 1.3g, carboxymethyl chitosan 14g, Boratex
1.5g, carrageenan oligosaccharide 0.55g add them into 1000g water and carry out uniformly mixed, obtain antistaling agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: when the seafood after flushing is carried out impregnating one section in equipped with 3~4.5 DEG C of edible salts solution
Between, seafood is sterilized；
Step 4: by the seafood after sterilization antistaling agent impregnate 10min, pull out be packed into after being drained under the conditions of 0 DEG C it is self-styled
Bag, and stored in 0 DEG C.Described a period of time is 5-15min.
The present invention is of good preservation effect, and timeliness is long, pure natural, safe and non-toxic, abundance, at low cost, is suitble to extensive produce
Industryization is promoted, and is effectively protected the original flavor of marine product, is preferably improved the structural elasticity and palatability of albumen body,
Retain the original fresh and tender degree of marine product simultaneously.
It should be noted that listed above is only a kind of specific embodiment of the invention.It is clear that the invention is not restricted to
Upper embodiment, can also be there are many deforming, in short, those skilled in the art can directly lead from present disclosure
Out or all deformations for associating, it is considered as protection scope of the present invention.
Claims (6)
1. seafood preservation method, which comprises the steps of:
Step 1: preparing antistaling agent: taking lysozyme 0.1-0.3g, trehalose 0.5-0.8g, ferrous sulfate 20-30g, salicylic acid 1-
2g, potassium sorbate 3-6g, ammonium chloride 2-4g, high Fructooligosaccharides 3-4.5g, tea polyphenols 1-1.5g, carboxymethyl chitosan 10-15g, boron
Sour sodium 1-2g, carrageenan oligosaccharide 0.5-0.7g add them into 1000g water and carry out uniformly mixed, obtain antistaling agent；
Step 2: rinsing: seafood being rinsed by clear water, removes the impurity on seafood；
Step 3: sterilization: the seafood after flushing is soaked for a period of time in 3~4.5 DEG C of edible salts solution are housed, it will
Seafood is sterilized；
Step 4: the seafood after sterilization is impregnated 10min in antistaling agent, pulls out and be packed into valve bag after draining under the conditions of 0 DEG C, and
It is stored in 0 DEG C.
2. according to the 1 seafood preservation method is required, which is characterized in that described a period of time is 5-15min.
3. according to the 1 seafood preservation method is required, which is characterized in that described Step 1: preparing antistaling agent: to take lysozyme
0.1g, trehalose 0.5g, ferrous sulfate 20g, salicylic acid 1g, potassium sorbate 3g, ammonium chloride 2g, high Fructooligosaccharides 3g, tea polyphenols 1g,
Carboxymethyl chitosan 10g, Boratex 1g, carrageenan oligosaccharide 0.5g are added them into 1000g water and are carried out uniformly mixed, obtain
To antistaling agent.
4. according to the 1 seafood preservation method is required, which is characterized in that described Step 1: preparing antistaling agent: to take lysozyme
0.3g, trehalose 0.8g, ferrous sulfate 30g, salicylic acid 2g, potassium sorbate 6g, ammonium chloride 4g, high Fructooligosaccharides 4.5g, tea polyphenols
1.5g, carboxymethyl chitosan 15g, Boratex 2g, carrageenan oligosaccharide 0.7g are added them into 1000g water and mix
It is even, obtain antistaling agent.
5. according to the 1 seafood preservation method is required, which is characterized in that described Step 1: preparing antistaling agent: to take lysozyme
0.2g, trehalose 0.6g, ferrous sulfate 25g, salicylic acid 1.5g, potassium sorbate 5g, ammonium chloride 3g, high Fructooligosaccharides 4g, tea polyphenols
1.2g, carboxymethyl chitosan 13g, Boratex 1.5g, carrageenan oligosaccharide 0.6g, add them into 1000g water and are mixed
Uniformly, antistaling agent is obtained.
6. according to the 1 seafood preservation method is required, which is characterized in that described Step 1: preparing antistaling agent: to take lysozyme
0.15g, trehalose 0.55g, ferrous sulfate 22g, salicylic acid 1.3g, potassium sorbate 4g, ammonium chloride 2.5g, high Fructooligosaccharides 3.5g,
Tea polyphenols 1.3g, carboxymethyl chitosan 14g, Boratex 1.5g, carrageenan oligosaccharide 0.55g, add them into 1000g water into
Row is uniformly mixed, and obtains antistaling agent.
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