A kind of red shrimp preservative and preparation method thereof

Abstract

The invention discloses a preservative for red shrimp, which is composed of the following components in mass percentage: 0.01-0.03% glucose oxidase, 1-3% glucose, 0.3-0.5% dithiothreitol, and 0.03-0.05% lactic acid streptospheres Bacterin, 0.5~1% sodium caseinate, 0.01~0.05% modified nano-SiO2, 0.02~0.05% monoglyceride, 1~2% chitosan, 0.05~0.1% metallothionein, 3~5% fan marinic acid, and the balance is an aqueous acetic acid solution with a concentration of 0.5 to 1% by mass. The red shrimp antistaling agent of the present invention has a scientific and reasonable formula, low cost, excellent antibacterial, fresh-keeping, color protection, and anti-blackening effects, and can simultaneously inhibit red shrimp from fading, blackening, putrefaction, and carapace shedding. Extend the preservation time of red shrimp, and the quality of red shrimp is good. The invention also discloses a preparation method of the preservative for red shrimp, which has simple preparation steps, less equipment investment and low cost, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping agent for red shrimp and a preparation method thereof. Background technique [0002] Red shrimp, named Solenocera Melantho in Latin, is widely distributed in the East my country Sea, the southern Yellow Sea and the South China Sea. It is a dominant species in Zhejiang's offshore resources, especially in the central and northern parts of Zhejiang. Because it has a natural pink shrimp shell, the meat is tender and smooth, delicious, and rich in protein and various nutrients. It has high therapeutic value and can enhance the immunity of the human body. All have been highly praised by consumers. [0003] It usually takes 3~5 days for the fishing boat to return to the port after the red shrimp is caught. In addition, the red shrimp fishing season is summer and autumn, the temperature is high, and the water content of the red shrimp is high, so t...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that the preservatives in the prior art have poor fresh-keeping effect, single function, and cannot effectively inhibit the fading, dehydration and shedding of the carapace of red shrimp, and provide a scientific and reasonable formula with low cost, which can simultaneously inhibit Discoloration, blackening, spoilage and carapace shedding of red shrimp can prolong the fresh-keeping time of red shrimp, and the red shrimp preservative with good fresh-keeping effect