http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107912521-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-10 |
| filingDate | 2017-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107912521-B |
| titleOfInvention | Preservation method for marine products after capture |
| abstract | The invention discloses a preservation method of marine products after being captured, which comprises the steps of quickly bleeding and killing tuna after being captured, removing heads, tails, gills and viscera, washing the rest of the tuna by using pre-prepared slightly acidic electrolyzed water for 1-5 min, and putting the tuna into a prepared preservation solution after being washed, wherein the preservation solution comprises epsilon-polylysine, ascorbic acid, carboxymethyl chitosan and slightly acidic electrolyzed water, and the mass-volume ratios of the epsilon-polylysine, the ascorbic acid, the carboxymethyl chitosan and the slightly acidic electrolyzed water are respectively as follows: 0.01-0.8%, 0.01-0.1%, 0.5-10%; the fish meat is soaked for 0-10 min, taken out and quickly put into a freezer at the temperature of-10 ℃ to-40 ℃ to be quickly frozen to form ice coating, and then the fish meat is put into a freezer at the temperature of-10 ℃ to-40 ℃ to be stored. The method is safe, efficient and long in shelf life, not only effectively prolongs the shelf life of the tuna meat, effectively maintains the nutrition and flavor of the tuna meat, but also reduces the storage temperature, reduces the requirements of a refrigeration house for the tuna ship, reduces the economic cost and achieves the effects of energy conservation and emission reduction. |
| priorityDate | 2017-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 185.