Phosphorus-free water-retaining agent for shrimp meat and use method thereof

The invention discloses a phosphorus-free water-retaining agent for shrimp meat, which is characterized by comprising the following components in percent by mass of 0.5-3 percent of algin oligosaccharide, 1-10 percent of modified starch, 0.3-3 percent of calcium chloride, 0.5-10 percent of sorbitol, 0.5-5 percent of lactic acid and the balance of pure water. The phosphorus-free water-retaining agent can remarkably improve the weight and the water binding capacity in processes of soaking, freezing and storage, thawing and the like of the shrimp meat, increases the yield of the shrimp meat, prevents the loss of moisture in the processes of processing, freezing and storage and thawing, does not contain the phosphorus element, and can avoid the problems that phosphate exceeds the standard because of adding polyphosphate water-retaining agents, unpleasant metal astringent and tissue roughness are generated when the shrimp meat is steamed and boiled, and the shrimp meat can generate phenomena of snowflake and crystallization on the surface because of the settling function of the phosphates. The invention also provides a use method of the phosphorus-free water-retaining agent.