Fish preservative and preparation method thereof

Abstract

The invention discloses a fish preservative. The fish preservative consists of the the following components in percentage by weight: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pullulan, 0.2-0.5% of chitosan, 3-5% of disodium EDTA and the balance being purple perilla liquid. The fish preservative disclosed by the invention has good color protection, freshness preservation, water retention, deodorization and anti-corrosion functions, is capable of greatly prolonging the preservation time of fishes under the premise of ensuring the flavor and the mouth feel of the fishes and is high in food safety. The invention also discloses a preparation method of the fish preservative, mainly comprising the following steps: (1) preparing purple perilla liquid, namely putting perilla leaves into water to cook and filter so as to obtain filtrate which is the purple perilla liquid; (2) blending, namely uniformly mixing the trehalose, the sodium phytate, the pullulan, the chitosan, the disodium EDTA and the purple perilla liquid in a ratio to obtain the fish preservation. The preparation method disclosed by the invention is simple in processing step, low in production cost and easy to operate.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a fish fresh-keeping agent and a preparation method thereof. [0002] Background technique [0003] The tissue structure of fish is loose, the protein content is high, the fat is highly unsaturated, and the water activity is very high. During storage, transportation and sales, it is often prone to corruption due to the proliferation of microorganisms. [0004] After the current fish is caught, except a small amount is transported to the destination for live fish sales by the preservation ship, most of them are preserved by chilling, direct freezing, pickling or drying. The fish is processed and preserved by freezing, pickling or drying. The freshness, flavor and taste of the fish are poor, and the consumer acceptance is not high. Chilled preservation refers to a foam box, a layer of crushed ice, One layer of fish is fresh-keeping and sealed in full box...

AI Technical Summary

Problems solved by technology

The preservative uses phosphate as a water-retaining agent to improve the water retention of aquatic products and reduce the loss of water in aquatic products. However, the phosphate content in the preservative is at least 50%. Excessive phosphate will make aquatic products unpleasant. The metallic astringent taste, and make the muscle tissue rough, affect the flavor and taste of aquatic products, on the other hand, consumers eat too much aquatic products added phosphate will cause blood coagulation, which is harmful to the human body