Novel fresh-keeping agent for aquatic products

Abstract

A disclosed novel fresh-keeping agent for aquatic products is prepared from the following raw materials in parts by weight: 70-90 parts of deionized water, 3-6 parts of sodium tripolyphosphate, 5-10 parts of glacial acetate acid, 4-9 parts of sodium pyrophosphate, 7-14 parts of ascorbic acid, 15-25 parts of mussel agglutinin, 20-30 parts of sodium alginate, 8-15 parts of chitosan oligosaccharide, 6-9 parts of sodium chloride, 10-20 parts of glycine, 7-14 parts of sodium sorbate, 18-26 parts of tea polyphenol, 4-7 parts of lactic acid, 5-8 parts of sodium hexametaphosphate, 6-12 parts of glycerin and 2-5 parts of citric acid. The provided novel fresh-keeping agent for aquatic products guarantees quality of aquatic products, and is capable of prolonging fresh-keeping period of aquatic products and guaranteeing food safety.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a novel fresh-keeping agent for aquatic products. Background technique [0002] In order to ensure the freshness of modern food, it is often necessary to add various additives thereto. Although this has a certain fresh-keeping effect, generally speaking, the fresh-keeping and antiseptic effects of aquatic products, especially fish, are not ideal. And most of the existing preservatives for aquatic products, if they want to achieve better results, often have complicated methods and higher costs, which are not conducive to popularization and application, so the market is badly in need of a new preservative to solve the above problems. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the technical problem to be solved by the present invention is to provide a new type of fresh-keeping agent for aquatic products that can ensure th...

AI Technical Summary

Problems solved by technology

[0002] In order to ensure the freshness of modern food, it is often necessary to add various additives to it. Although it has a certain fresh-keeping effect, generally speaking, it is not ideal for aquatic products, especially fish.

However, if most of the existing preservatives for aquatic products want to achieve better results, the methods are often complicated and the cost is high, which is not conducive to popularization and application. Therefore, the market is in urgent need of a new preservative to solve the above problems.