Preparation of shrimp natural preservative and application method thereof

Abstract

The invention relates to preparation of a shrimp natural preservative and an application method thereof. A finished shrimp natural preservative is prepared by comprising the following steps of: dissolving 2 g of chitosan with the deacetylation degree more than or equal to 90% in 100 ml of a lemon acid solution with the concentration of 2%, preparing a chitosan solution with the concentration of 2%, adding scale collagen, the weight of which is 1 / 2 as much as that of the chitosan, and uniformly stirring. The chitosan has a good film forming characteristic and strong antibacterial, preservative and corrosion-prevention capability; the scale collagen has an excellent moisturizing function; therefore, by means of a synergistic effect, the scale collagen and the chitosan are together used as the natural preservative, which is effective, nontoxic, tasteless and lower in cost; found from researches, the preservative can play a role of preserving, sterilizing and inhibiting bacteria; the shrimp natural preservative can be used for prolonging the preservation length of shrimps to be above three months under the condition of minus 15 DEG C; and unfroze shrimp bodies do not become black and do not be deteriorated and have the original freshness.

Description

technical field [0001] The invention relates to the field of antistaling agents, in particular to the preparation and application method of a natural antistaling agent for shrimp. Background technique [0002] With the continuous improvement of people's living standards, the material living conditions are also constantly improving. Seafood products have also become people's daily edible items, which in turn promotes the vigorous development of aquaculture. The breeding and export of shrimp products also drives the development of aquatic products. Development of farming and processing. [0003] However, during the frozen processing and storage and transportation of shrimp, most of the shrimp body will turn black and deteriorate after being frozen for more than one month, affecting the freshness. After thawing, the meat quality is very easy to deteriorate and rot. For this reason, many processing enterprises have added some chemical additives that violate the regulations. Alt...

AI Technical Summary

Problems solved by technology

With the continuous improvement of food safety awareness of consumers in developed countries such as Europe and the United States, the use of chemical preservatives in Europe and the United States has become more and more strictly controlled. Because chemical preservatives are slightly toxic, shrimp products using chemical preservatives do not meet the requirements. The new regulations on food safety in some western countries not only bring hidden dangers to the health and safety of consumers at home and abroad, but also often bring economic losses to production enterprises