CN115804405A - Seafood micro-freezing preservative and preparation method thereof - Google Patents
Seafood micro-freezing preservative and preparation method thereof Download PDFInfo
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- CN115804405A CN115804405A CN202211645638.1A CN202211645638A CN115804405A CN 115804405 A CN115804405 A CN 115804405A CN 202211645638 A CN202211645638 A CN 202211645638A CN 115804405 A CN115804405 A CN 115804405A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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Images
Classifications
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- 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
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a seafood micro-freezing preservative and a preparation method thereof, and the marine products micro-freezing preservative comprises a micro-freezing preservative prepared from tea polyphenol, chitosan, lactic acid bacteria and other components, and preparation and use method steps A to C. According to the invention, marine products are killed, washed, irradiated by ultraviolet rays and then soaked in the sterilizing solution to prevent oxidation, so that the aim of sterilization is fulfilled; pretreating marine products with a preservative prepared from tea polyphenols, chitosan and lactobacillus to prevent oxidation, inhibit growth of bacteria and ensure quality of the marine products; the method comprises the steps of (1) inactivating microorganisms by adopting a micro-freezing technology in the marine product processing process, thereby effectively maintaining the freshness of the marine product, and simultaneously maintaining the inherent color and smell, compact meat and elasticity of the marine product; the preservative is used for preserving marine products, replaces the preservative or preservative which is harmful to the environment and human bodies and has good effect on human health and environmental protection in the prior art.
Description
Technical Field
The invention belongs to the technical field of marine product micro-freezing preservation, and particularly relates to a marine product micro-freezing preservative and a preparation method thereof.
Background
The seafood has the characteristics of low fat and high protein, is an indispensable important component in a reasonable dietary structure, becomes an important source for people to take animal protein, the freshness of the seafood is the most important quality index of the seafood and is a main factor for determining the price of the seafood, and the seafood is easy to decay and deteriorate, so the application of a preservation technology of the seafood must be enhanced. The marine products are generally preserved in a fresh state by delaying or inhibiting the spoilage by a physical or chemical method so as to maintain the fresh state and higher quality, and the conventional preservation methods comprise low-temperature preservation, modified atmosphere preservation, chemical preservative preservation and the like.
However, the preservation technologies have certain limitations, and the preservation by controlling the enzyme activity and inhibiting the propagation of microorganisms at low temperature can damage the muscle tissues of the marine products due to the freezing speed, temperature change and the formation of large ice crystals; the air-conditioned storage and fresh-keeping are limited in the use of small enterprises due to the reasons of complicated operation, large investment and the like; the chemical preservative can bring a certain degree of potential harm due to the fact that the chemical preservative is remained in the environment and a human body, and therefore the marine product micro-freezing preservative and the preparation method thereof are provided for solving the problems in the prior art.
Disclosure of Invention
The invention aims to provide a seafood micro-freezing preservative and a preparation method thereof, which aim to solve the problems in the prior art in the background technology.
In order to realize the purpose, the invention adopts the following technical scheme:
the marine product micro-freezing preservative comprises the following components in percentage by weight:
0.9 to 1.4 percent of tea polyphenol; 0.8 to 1.3 percent of chitosan; 0.8 to 1.3 percent of lactobacillus; 0.05 to 0.1 percent of lysozyme; nisin0.1% -0.2%; 1.2 to 1.9 percent of NaCl; 4.0 to 6.3 percent of glycine; 0.05 to 0.1 percent of potassium sorbate; 0.2 to 0.4 percent of vitamin; 4.0 to 6.3 percent of nitrogen; 4.0 to 6.3 percent of carbon dioxide; the balance of water.
Preferably, the seafood micro-freezing preservative comprises the following formula in percentage: 0.9 percent of tea polyphenol; 0.8 percent of chitosan; 0.8% of lactic acid bacteria; 0.5 percent of lysozyme; nisin0.1%; 1.2 percent of NaCl; 4.0% of glycine; 0.5 percent of potassium sorbate; 0.2 percent of vitamin; 4.0 percent of nitrogen; 4.0 percent of carbon dioxide; the balance of water.
Preferably, the seafood micro-freezing preservative comprises the following formula in percentage: 1.1% of tea polyphenol; 1.0% of chitosan; 1.0% of lactic acid bacteria; 0.07 percent of lysozyme; nisin0.15%; 1.5 percent of NaCl; 5.0 percent of glycine; 0.1 percent of potassium sorbate; 0.3 percent of vitamin; 5.0 percent of nitrogen; 5.0 percent of carbon dioxide; the balance of water.
Preferably, the seafood micro-freezing preservative comprises the following formula in percentage: 1.4% of tea polyphenol; 1.3 percent of chitosan; 1.3% of lactic acid bacteria; 0.1% of lysozyme; nisin0.2%; 1.9 percent of NaCl1; 6.3 percent of glycine; 0.1 percent of potassium sorbate; 0.4 percent of vitamin; 6.3 percent of nitrogen; 6.3 percent of carbon dioxide; the balance of water.
Preferably, the water used in the formula of the seafood micro-freezing preservative is water subjected to sterilization treatment by an overflowing type ultraviolet sterilizer, before use, the water is repeatedly circulated and flows through the sterilizer with the ultraviolet lamp, the ultraviolet radiation time of the water is ensured to be not less than 3 seconds, otherwise, the sterilization effect is influenced, the high-power ultraviolet sterilizer has extremely strong ultraviolet radiation capability, and the raw material of the preservative is subjected to ultraviolet radiation treatment to prevent bacterial breeding.
The invention also provides a preparation method of the seafood micro-freezing preservative, which comprises the following steps:
step A, after the marine products are killed and cleaned, irradiating the marine products by using ultraviolet rays, and then soaking the marine products into a sterilizing solution to prevent oxidation so as to achieve the purpose of sterilization;
b, pretreating marine products by using a preservative prepared from tea polyphenol, chitosan, lactic acid bacteria, lysozyme, nisin, naCl, glycine, potassium sorbate, vitamins, nitrogen, carbon dioxide and water in a ratio to prevent oxidation, inhibit the growth of bacteria and ensure the quality of the marine products;
and step C, in the marine product processing process, microorganisms are inactivated by adopting a micro-freezing technology, so that the freshness of the marine products is effectively maintained, and the inherent color, luster and smell, compact meat and elasticity of the marine products are maintained.
Preferably, the time for irradiating with ultraviolet rays in step A is 5 to 10mim; the partial freezing temperature range of the partial freezing technology in the step C is-2 to-5 ℃.
Preferably, the basic principle of the micro-freezing fresh-keeping is that the low temperature is utilized to inhibit the propagation of microorganisms and the activity of enzyme, and putrefactive bacteria attached to aquatic products are mainly psychrophilic microorganisms and grow slowly at about 0 ℃; the growth and the propagation of the plant can be obviously inhibited when the temperature is slightly reduced below 0 ℃; when the temperature is reduced to below-10 ℃, the propagation is completely stopped; in a slightly frozen state, part of water in the aquatic product is frozen, and part of water in the microorganism is frozen, so that the physiological and biochemical reactions of microorganism cells are changed, certain bacteria cannot adapt to death, most of psychrophiles cannot die, but the activity of the psychrophiles is inhibited and can be almost propagated, and the aquatic product can be kept fresh for a long time without being rotted and deteriorated.
Preferably, the method further comprises the following steps: the antioxidant prawn containing tea polyphenol is used for preserving; biological preservation is combined with ice temperature preservation; the composite biological preservation technology is synergistic.
Preferably, the tea polyphenol has high-efficiency inhibiting effect on the release amount of linoleic acid in the bodies of the prawns, has obvious antioxidant function, can inhibit the growth speed and the growth amount of bacteria in a certain range, increase the storage time of a prawn product, delay the deterioration and the decay of the prawns and greatly prolong the shelf life of the prawns;
in the process of freezing temperature, the temperature is reduced to be not more than 1-2 ℃ below the initial freezing point of the food and is positioned at the boundary of refrigeration and freezing, so that the growth of most of microbial activity is inhibited, and the freshness of the food is effectively kept; the ice temperature technology is combined with the compound preservative to achieve the effect of synergistic preservation, and compared with a single sample which is subjected to ice storage preservation and biological preservative combined refrigeration treatment, the shelf life of the prawns can be better prolonged;
the biological antistaling agent tea polyphenol and chitosan with different functions are mixed according to a certain proportion, so that a plurality of antistaling agents form a synergistic effect, the antibacterial and antioxidant properties of the prawns are improved, a better fresh-keeping effect is shown, and the composite antistaling agent has the advantages of high efficiency and economy.
The invention has the technical effects and advantages that: compared with the prior art, the marine product micro-freezing preservative and the preparation method thereof provided by the invention have the following advantages:
according to the invention, after the marine products are killed, the research on the marine products preservation by the bacteria-reducing and oxidation-resisting and the preservative is carried out, a micro-freezing preservation processing technology is adopted in the marine product processing process, and the marine products are killed, cleaned, irradiated by ultraviolet rays and then soaked in a sterilization solution to prevent oxidation, so that the purpose of sterilization is achieved; the seafood is pretreated by a preservative prepared from tea polyphenol, chitosan and lactobacillus according to a ratio, so that oxidation is prevented, growth of bacteria is inhibited, and the quality of the seafood is ensured; the method comprises the steps of (1) inactivating microorganisms by adopting a micro-freezing technology in the marine product processing process, thereby effectively maintaining the freshness of the marine product, and simultaneously maintaining the inherent color and smell, compact meat and elasticity of the marine product; the preservative is used for preserving marine products, replaces the preservative or preservative which is harmful to the environment and human bodies and has good effect on human health and environmental protection in the prior art.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and drawings.
Drawings
FIG. 1 is a schematic flow chart of a method for preparing the seafood micro-freezing preservative of the invention;
FIG. 2 is a schematic flow chart of the method for slightly freezing and preserving seafood in accordance with the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention provides an embodiment as shown in fig. 1:
the invention provides a seafood micro-freezing preservative which comprises the following components in percentage by weight:
0.9 to 1.4 percent of tea polyphenol; 0.8 to 1.3 percent of chitosan; 0.8 to 1.3 percent of lactobacillus; 0.05 to 0.1 percent of lysozyme; nisin0.1% -0.2%; 1.2 to 1.9 percent of NaCl; 4.0 to 6.3 percent of glycine; 0.05 to 0.1 percent of potassium sorbate; 0.2 to 0.4 percent of vitamin; 4.0 to 6.3 percent of nitrogen; 4.0 to 6.3 percent of carbon dioxide; the balance of water.
The seafood micro-freezing preservative comprises the following formula in percentage by weight: 0.9 percent of tea polyphenol; 0.8 percent of chitosan; 0.8% of lactic acid bacteria; 0.5 percent of lysozyme; nisin0.1%; 1.2 percent of NaCl; 4.0% of glycine; 0.5 percent of potassium sorbate; 0.2 percent of vitamin; 4.0 percent of nitrogen; 4.0 percent of carbon dioxide; the balance of water.
The seafood micro-freezing preservative comprises the following formula in percentage by weight: 1.1% of tea polyphenol; 1.0% of chitosan; 1.0% of lactic acid bacteria; 0.07 percent of lysozyme; nisin0.15%; 1.5 percent of NaCl; 5.0 percent of glycine; 0.1 percent of potassium sorbate; 0.3 percent of vitamin; 5.0 percent of nitrogen; 5.0 percent of carbon dioxide; the balance of water.
The seafood micro-freezing preservative comprises the following formula in percentage by weight: 1.4% of tea polyphenol; 1.3 percent of chitosan; 1.3% of lactic acid bacteria; 0.1% of lysozyme; nisin0.2%; 1.9 percent of NaCl1; 6.3 percent of glycine; 0.1 percent of potassium sorbate; 0.4 percent of vitamin; 6.3 percent of nitrogen; 6.3 percent of carbon dioxide; the balance of water.
The water used in the formula of the seafood micro-freezing preservative is water subjected to sterilization treatment by an overflowing type ultraviolet sterilizer, and is repeatedly circulated and flows through the sterilizer with the ultraviolet lamp before use, so that the time for the water to receive ultraviolet radiation is not less than 3 seconds, otherwise, the sterilization effect is influenced, the high-power ultraviolet sterilizer has extremely strong ultraviolet radiation capability, and the raw material of the preservative is subjected to ultraviolet irradiation treatment to prevent bacterial growth.
The invention also provides a preparation method of the seafood micro-freezing preservative, which comprises the following steps:
step A, irradiating marine products by using ultraviolet rays after the marine products are killed and cleaned, and then soaking the marine products into a sterilization solution for soaking to prevent oxidation and achieve the purpose of sterilization;
b, pretreating marine products by using a preservative prepared from tea polyphenol, chitosan, lactic acid bacteria, lysozyme, nisin, naCl, glycine, potassium sorbate, vitamins, nitrogen, carbon dioxide and water in a ratio to prevent oxidation, inhibit the growth of bacteria and ensure the quality of the marine products;
and step C, in the marine product processing process, microorganisms are inactivated by adopting a micro-freezing technology, so that the freshness of the marine products is effectively maintained, and the inherent color, luster and smell, compact meat and elasticity of the marine products are maintained.
The time for irradiating the ultraviolet rays in the step A is 5-10mim; the partial freezing temperature range of the partial freezing technology in the step C is-2 to-5 ℃.
Also comprises the following steps: the antioxidant prawn containing tea polyphenol is used for preserving; biological preservation is combined with ice temperature preservation; the composite biological preservation technology is synergistic.
The tea polyphenol has high-efficiency inhibiting effect on the release amount of linoleic acid in the prawn body, has obvious antioxidant function, can inhibit the growth speed and the growth amount of bacteria in a certain range, increases the storage time of prawn products, delays the deterioration and the decay of the prawns, and greatly prolongs the shelf life of the prawns;
in the process of freezing temperature, the temperature is reduced to be not more than 1-2 ℃ below the initial freezing point of the food and is positioned at the boundary of refrigeration and freezing, so that the growth of most of microbial activity is inhibited, and the freshness of the food is effectively kept; the ice temperature technology is combined with the compound preservative to achieve the effect of synergistic preservation, and compared with a single sample which is subjected to ice storage preservation and biological preservative combined refrigeration treatment, the shelf life of the prawns can be better prolonged;
the biological antistaling agent tea polyphenol and chitosan with different functions are mixed according to a certain proportion, so that a plurality of antistaling agents form a synergistic effect, the antibacterial and antioxidant properties of the prawns are improved, a better fresh-keeping effect is shown, and the composite antistaling agent has the advantages of high efficiency and economy.
Tea polyphenol is a general term for polyphenol substances in tea leaves, and is mainly flavanols (catechins), and the catechins account for 60-80%. The color is light yellow to dark brown, and slightly tea-flavored. Exists in the form of powdery solid or crystal, has astringent taste and is easy to dissolve in water; has strong antioxidant, antibacterial, and deodorant effects, and can be used as natural pigment for preventing food discoloration. Chitosan is used as a product of chitin after the Z acyl removal reaction, also called as Z acyl removed chitin; is a white amorphous transparent substance, is tasteless and odorless; has the characteristics of good antibacterial property, film forming property, oxidation resistance and the like, and can be used as a good food fresh-keeping material.
The basic principle of micro-freezing and fresh-keeping is that the low temperature is utilized to inhibit the propagation of microorganisms and the activity of enzyme, and putrefactive bacteria attached to aquatic products are mainly psychrophilic microorganisms and grow slowly at about 0 ℃; the growth and the propagation of the plant can be obviously inhibited when the temperature is slightly reduced below 0 ℃; when the temperature is reduced to below-10 ℃, the propagation is completely stopped; in a slightly frozen state, part of water in the aquatic product is frozen, and part of water in the microorganism is frozen, so that the physiological and biochemical reactions of microorganism cells are changed, certain bacteria cannot adapt to death, most of psychrophiles cannot die, but the activity of the psychrophiles is inhibited and can be almost propagated, and the aquatic product can be kept fresh for a long time without being rotted and deteriorated.
In conclusion, after the marine products are killed, the research on the bacteria reduction and oxidation resistance and the fresh-keeping agent for keeping the marine products fresh is carried out, a micro-freezing fresh-keeping processing technology is adopted in the marine product processing process, and the marine products are killed, cleaned, irradiated by ultraviolet rays and soaked in the sterilizing liquid to prevent oxidation so as to achieve the aim of sterilization; pretreating marine products with a preservative prepared from tea polyphenols, chitosan and lactobacillus to prevent oxidation, inhibit growth of bacteria and ensure quality of the marine products; the method comprises the steps of (1) inactivating microorganisms by adopting a micro-freezing technology in the marine product processing process, thereby effectively maintaining the freshness of the marine product, and simultaneously maintaining the inherent color and smell, compact meat and elasticity of the marine product; the preservative is used for preserving marine products, replaces the preservative or preservative which is harmful to the environment and human bodies and has good effect on human health and environmental protection in the prior art.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (10)
1. A marine product micro-freezing preservative is characterized in that:
the seafood micro-freezing preservative comprises the following formula in percentage by weight:
0.9 to 1.4 percent of tea polyphenol; 0.8 to 1.3 percent of chitosan; 0.8 to 1.3 percent of lactobacillus; 0.05 to 0.1 percent of lysozyme; nisin0.1% -0.2%; 1.2 to 1.9 percent of NaCl; 4.0 to 6.3 percent of glycine; 0.05 to 0.1 percent of potassium sorbate; 0.2 to 0.4 percent of vitamin; 4.0 to 6.3 percent of nitrogen; 4.0 to 6.3 percent of carbon dioxide; the balance of water.
2. The seafood micro-freezing preservative according to claim 1, characterized in that: the seafood micro-freezing preservative comprises the following formula in percentage by weight: 0.9 percent of tea polyphenol; 0.8 percent of chitosan; 0.8% of lactic acid bacteria; 0.5 percent of lysozyme; nisin0.1%; 1.2 percent of NaCl; 4.0% of glycine; 0.5 percent of potassium sorbate; 0.2 percent of vitamin; 4.0 percent of nitrogen; 4.0 percent of carbon dioxide; the balance of water.
3. The seafood micro-freezing preservative according to claim 1, characterized in that: the seafood micro-freezing preservative comprises the following formula in percentage by weight: 1.1% of tea polyphenol; 1.0% of chitosan; 1.0% of lactic acid bacteria; 0.07 percent of lysozyme; nisin0.15%; 1.5 percent of NaCl; 5.0 percent of glycine; 0.1 percent of potassium sorbate; 0.3 percent of vitamin; 5.0 percent of nitrogen; 5.0 percent of carbon dioxide; the balance of water.
4. The seafood micro-freezing preservative according to claim 1, characterized in that: the seafood micro-freezing preservative comprises the following formula in percentage by weight: 1.4% of tea polyphenol; 1.3 percent of chitosan; 1.3% of lactic acid bacteria; 0.1% of lysozyme; nisin0.2%; 1.9 percent of NaCl1; 6.3 percent of glycine; 0.1 percent of potassium sorbate; 0.4 percent of vitamin; 6.3 percent of nitrogen; 6.3 percent of carbon dioxide; the balance of water.
5. The seafood micro-freezing preservative according to claim 1, characterized in that: the water used in the formula of the seafood micro-freezing preservative is water subjected to sterilization treatment by an overflowing type ultraviolet sterilizer, and is repeatedly circulated and flows through the sterilizer with the ultraviolet lamp before use, so that the time for the water to receive ultraviolet radiation is not less than 3 seconds, otherwise, the sterilization effect is influenced, the high-power ultraviolet sterilizer has extremely strong ultraviolet radiation capability, and the raw material of the preservative is subjected to ultraviolet irradiation treatment to prevent bacterial growth.
6. The method for preparing the seafood micro-freezing preservative according to claim 1, which is characterized in that: the preparation method comprises the following steps:
step A, irradiating marine products by using ultraviolet rays after the marine products are killed and cleaned, and then soaking the marine products into a sterilization solution for soaking to prevent oxidation and achieve the purpose of sterilization;
b, pretreating marine products by using a preservative prepared from tea polyphenol, chitosan, lactic acid bacteria, lysozyme, nisin, naCl, glycine, potassium sorbate, vitamins, nitrogen, carbon dioxide and water in a ratio to prevent oxidation, inhibit the growth of bacteria and ensure the quality of the marine products;
and step C, a marine product processing process, namely inactivating microorganisms by adopting a micro-freezing technology, so that the freshness of the marine product is effectively maintained, and the inherent color, luster and smell of the marine product are maintained, and the meat is compact and elastic.
7. The method for preparing the seafood micro-freezing preservative according to claim 6, which is characterized in that: the time for irradiating the ultraviolet rays in the step A is 5-10mim; the partial freezing temperature range of the partial freezing technology in the step C is-2 to-5 ℃.
8. The method for preparing the seafood micro-freezing preservative according to claim 7, which is characterized in that: the basic principle of micro-freezing and fresh-keeping is that the low temperature is utilized to inhibit the propagation of microorganisms and the activity of enzyme, and putrefactive bacteria attached to aquatic products are mainly psychrophilic microorganisms and grow slowly at about 0 ℃; the growth and the propagation of the strain can be obviously inhibited when the temperature is slightly reduced below 0 ℃; when the temperature is reduced to below-10 ℃, the propagation is completely stopped; in a slightly frozen state, part of water in the aquatic product is frozen, and part of water in the microorganism is frozen, so that the physiological and biochemical reactions of microbial cells are changed, some bacteria cannot adapt to death, most psychrophiles cannot die, but the activity of the psychrophiles is inhibited and can be propagated almost, and the aquatic product can keep fresh for a long time without being rotted and deteriorated.
9. The method for preparing the seafood micro-freezing preservative according to claim 6, which is characterized in that: also comprises the following steps: the antioxidant prawn containing tea polyphenol is used for preserving; biological preservation is combined with ice temperature preservation; the composite biological preservation technology is synergistic.
10. The preparation method of the seafood micro-freezing preservative according to claim 9, characterized in that: the tea polyphenol has high-efficiency inhibiting effect on the release amount of linoleic acid in the prawn body, has obvious antioxidant function, can inhibit the growth speed and the growth amount of bacteria in a certain range, increase the storage time of prawn products, delay the deterioration and the decay of the prawns and greatly prolong the shelf life of the prawns;
in the process of freezing temperature, the temperature is reduced to be not more than 1-2 ℃ below the initial freezing point of the food and is positioned at the boundary of refrigeration and freezing, so that the growth of most of microbial activity is inhibited, and the freshness of the food is effectively kept; the ice temperature technology is combined with the compound preservative to achieve the effect of synergistic preservation, and compared with a single sample which is subjected to ice storage preservation and biological preservative combined refrigeration treatment, the shelf life of the prawns can be better prolonged;
the biological antistaling agent tea polyphenol and chitosan with different functions are mixed according to a certain proportion, so that a plurality of antistaling agents form a synergistic effect, the antibacterial and antioxidant properties of the prawns are improved, a better fresh-keeping effect is shown, and the composite antistaling agent has the advantages of high efficiency and economy.
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| CN102578680A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Preservative for preserving shellfishes under condition of partial freezing |
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| CN102578680A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Preservative for preserving shellfishes under condition of partial freezing |
| CN106259830A (en) * | 2016-08-15 | 2017-01-04 | 黎建波 | A kind of aquatic products composite fresh-keeping agent prescription |
| CN106577987A (en) * | 2016-12-06 | 2017-04-26 | 防城港百越汇网络科技有限公司 | Natural meat fresh-keeping agent |
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