Complex biological preservative for prawns and preparation method thereof

Abstract

The invention discloses a complex biological preservative for prawns and a preparation method thereof. The complex biological preservative comprises the following components in percentage by weight: 0.2 to 10 percent of chitosan, 0.01 to 1.5 percent of tea polyphenol, 0.01 to 1.0 percent of nisin, 0.2 to 2.0 percent of glacial acetic acid and the balance of water. The preparation method comprises the following steps: dissolving 1.0g of tea polyphenol and 0.2g of nisin in 973.8ml of water and stirring the mixture for complete dissolution; adding 10.0ml of glacial acetic acid and stirring; adding 15.0g of chitosan, and performing water bath at the temperature of 50 DEG C; stirring the mixture for 10 to 20min for complete dissolution; and after performing ultrasonic desaeration for 10 to 15min to obtain the complex biological preservative. Compared with the prior art, the complex biological preservative for the prawns can remarkably prolong the shelf life of the prawns.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a composite biological preservative for prawns and a preparation method thereof. Background technique [0002] my country is an important shrimp farming, consumption and trading country in the world. In 2006, the output of Penaeus vannamei aquaculture in my country increased rapidly to 1.02 million tons, accounting for 82.25% of the aquaculture volume of Penaeus vannamei in my country. The meat yield of Penaeus vannamei is as high as 65%. Its tender meat, delicious taste, low fat, high protein and high calcium are deeply loved by people. Developed countries such as Europe, the United States, and Japan have maintained a large amount of imports of Penaeus vannamei for several consecutive years. With the improvement of people's living standards in our country, Penaeus vannamei has gradually become a delicacy on people's tables. [0003] Freshness is the most important qual...

AI Technical Summary

Problems solved by technology

[0004] At present, the preservation methods of shrimp mainly include freezing preservation and ice storage preservation. Although freezing can effectively slow down the spoilage and deterioration of shrimp, freezing preservation will cause protein denaturation of shrimp meat, causing it to lose its original color and umami taste. It consumes a lot of energy; and ice preservation brings inconvenience to the transportation and storage of prawns. If chemical preservatives are added to the ice, it will also bring certain safety hazards to food