Title:
FRESHNESS-PRESERVATION METHOD FOR COOKED FISH FOOD
Document Type and Number:
WIPO Patent Application WO/2022/052228
Kind Code:
A1
Abstract:
A freshness-preservation method for cooked fish food, comprising: using glucose oxidase, glucose, chitosan, tween 80, vitamin B2, a ginger fermentation broth, a rice fermentation broth, a bergamot extract, a grape seed extract, and deionized water to prepare a freshness-preservation agent to preserve fish to be processed. Firstly, the fish is washed with clean water and then sterilized, and then is soaked in two different tea polyphenol solutions respectively; then, adhesive items of the surface of the fish soaked by tea polyphenol are rinsed with clean water, and then the fish is soaked with the freshness-preservation agent; after soaking is completed, the fish is cooked, and the cooked fish is subjected to secondary sterilization and then packaged. The freshness-preservation method can effectively ensure the taste of the cooked fish food while enriching the taste, and can effectively prolong the freshness-preservation period thereof.
Inventors:
ZHAO PEILIN (CN)
OU SIMING (CN)
OU SIMING (CN)
Application Number:
PCT/CN2020/123492
Publication Date:
March 17, 2022
Filing Date:
October 26, 2020
Export Citation:
Assignee:
HUNAN DONGTING LAKE PEARL FOOD CO LTD (CN)
International Classes:
A23B4/10; A23B4/20; A23B4/22
Domestic Patent References:
| WO2015018739A1 | 2015-02-12 |
Foreign References:
| CN107912520A | 2018-04-17 | |||
| CN106509057A | 2017-03-22 | |||
| CN108902294A | 2018-11-30 | |||
| CN104996543A | 2015-10-28 | |||
| CN109699732A | 2019-05-03 | |||
| CN110870498A | 2020-03-10 | |||
| US4927651A | 1990-05-22 |
Attorney, Agent or Firm:
CHANGSHA DEHENG THREE RIGHTS INTELLECTUAL PROPERTY AGENCY OFFICE (GENERAL PARTNERSHIP) (CN)
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