Preservative for maritime iced preservation of shrimps and preparation method and application thereof

Abstract

The invention discloses a preservative for maritime iced preservation of shrimps. The preservative is composed of the following ingredients, by weight, 0.5-1% of glucose oxidase, 1-3% of glucose, 10-15% of dithiothreitol, 0.75-1% of nisin, 20-30% of sodium caseinate, 3-5% of metallothionein, 20-30% of sodium fumarate and the rest being rosmarinic acid. The formula of the preservative is scientific, reasonable and low-cost. Through synergism of the ingredients, the preservative has excellent antibacterial, fresh-keeping and anti-blackening effects. By the use of the preservative, freshness lifetime of shrimps can be prolonged, quality of shrimps is good, and the problem that freshness lifetime of shrimps is short, shrimp bodies are easy to dehydrate and quality is easy to reduce during the iced preservation process of shrimps is effectively solved. The preservative provided by the invention has a wide application prospect. The invention also discloses a preparation method of the preservative for maritime iced preservation of shrimps. The preservative can be obtained by uniformly mixing the ingredients after weighing in proportion. The preparation steps are simple; investment in equipment is less; and cost is low. The preservative is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a preservative for sea-caught shrimp and fresh-keeping in ice storage at sea, a preparation method and application thereof. Background technique [0002] Shrimp are small in size, high in water content, and relatively soft in muscle tissue. It usually takes 3-5 days before the fishing boat returns to the port. At this time, some of the caught shrimps have seriously turned black, especially the shrimps caught in the first 1-2 days are almost spoiled. , the food quality and commodity value are greatly reduced, and it also hinders the further impact on the number of days of fishing boat operations, directly affecting production efficiency. [0003] At present, the preservation methods of sea-caught shrimp mainly include cold seawater preservation, micro-freezing preservation and ice storage preservation. Among them, cold seawater preservation is to preser...

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the fresh-keeping time of sea-caught shrimp in ice storage is short in the prior art, and it is easy to cause dehydration of the shrimp body to cause quality decline, and provides a scientific and reasonable formula with low cost and excellent antibacterial, antibacterial, Preservation and anti-blackening effects, can prolong the freshness period of sea-caught shrimp in ice storage, and the fresh-keeping agent of sea-caught shrimp in sea ice storage with good quality shrimp