Fish preservative and preparation method thereof

Abstract

The invention discloses a fish fresh-keeping agent, which is composed of the following components in weight percent: trehalose 5-8%, sodium phytate 0.1-0.5%, pullulan 5-10%, chitosan 0.2-0.5% %, disodium EDTA 3~5%, and the balance is perilla water. The fish antistaling agent of the present invention has good performances of color protection, freshness preservation, water retention, fishy smell removal and antisepsis, can greatly prolong the freshness preservation time of fish under the premise of ensuring fish flavor and mouthfeel, and meanwhile has high edible safety. The invention also discloses a method for preparing a fresh-keeping agent for fish, which mainly includes the following steps: (1) Preparation of perilla water: adding perilla leaves to water for cooking, and the filtrate obtained after filtering is perilla water; (2) ) Compounding: mix trehalose, sodium phytate, pullulan, chitosan, disodium EDTA and perilla water in proportion to obtain a fish preservative. The preparation method has simple process steps, low production cost and convenient operation.

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. Background technique [0002] 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. [0003] 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 packaging...

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