Shrimp meat freshness preserving composite film-formation solution and preparation method thereof

Abstract

The invention discloses a shrimp meat preserving composite film-formation solution in order to solve the problem of poor preservation effect of a shrimp meat preserving film-formation solution in the prior art. The composite film-formation solution is prepared from the following components in percentage by mass: 2%-3% of chitosan, 1%-1.5% of acetic acid, 0.5%-1% of sodium caseinate, 5%-10% of sorbitol, 0.5%-1% of phytic acid, 0.3%-0.5% of trehalose, 0.3%-0.5% of calcium chloride, 0.1%-0.3% of carrageenan, 8%-10% of propolis water extract, 20%-30% of gingerade and the balance of garlic water. The composite film-formation solution is simple and reasonable in formula, excellent in preserving and water-retention performance, and capable of prolonging the preservation time of shrimp meat. The invention also discloses a preparation method of the shrimp meat preserving composite film-formation solution. The preparation method comprises the following steps: weighing all the raw materials in a ratio; evenly mixing acetic acid, propolis water extract, gingerade and garlic water; adding chitosan, sodium caseinate, sorbitol, phytic acid, trehalose and calcium chloride; and finally adding carrageenan to obtain a mixture, evenly mixing the mixture, and standing for 10-15 minutes under vacuum condition. The preparation method has simple technological steps, high operability and low implementation cost.

Description

technical field [0001] The invention relates to the field of fresh-keeping aquatic products, in particular to a composite film-forming liquid for fresh-keeping shrimp and a preparation method thereof. Background technique [0002] Shrimp meat is tender, delicious, high in protein, low in fat, contains a lot of trace elements and essential amino acids for the human body, and is an animal food with high nutritional value. Shrimp, as a processed form of shrimp, is popular because it does not contain shrimp shells and is more convenient to eat. [0003] At present, the traditional fresh-keeping methods for fresh-keeping shrimps are refrigeration or freezing preservation, but these two fresh-keeping methods all have the following deficiencies: cold storage, although the structure of fresh-keeping shrimps has not been destroyed, because the protease existing in its tissue still has relatively large activity, As a result, the fresh-keeping time is short, and the frozen fresh-kee...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem of poor fresh-keeping effect of the fresh-keeping shrimp fresh-keeping film-forming solution in the prior art, and provides a fresh-keeping shrimp fresh-keeping composite film-forming liquid. Shrimp body surface is bright and fresh, and at the same time can reduce the loss of nutrients and flavor substances such as protein, better maintain the freshness and elasticity of shrimp, and have excellent freshness and water retention performance, which can prolong the freshness period of shrimp