Aquatic product freshness retaining agent and preparation method thereof

Abstract

The invention relates to the technical field of freshness retaining of aquatic products and provides an aquatic product freshness retaining agent and a preparation method thereof. The aquatic product freshness retaining agent is prepared from the following main raw materials in parts by weight: 13-15 parts of a rosemary extraction solution, 11-13 parts of a leucaena leucocephala extraction solution, 11-13 parts of a saivia officinalis extraction solution, 8-10 parts of an apple extraction solution, 13-15 parts of a tea extraction solution, 7-9 parts of sorbitol, 7-9 parts of maltitol, 13-15 parts of a bamboo vinegar solution, 8-10 parts of an onion extraction solution and 8-10 parts of a ginger extraction solution. The preparation method of the aquatic product freshness retaining agent comprises the steps of treating the raw materials, preparing the extraction solutions, and uniformly mixing and stirring to prepare the aquatic product freshness retaining agent. The aquatic product freshness retaining agent is various in functions and excellent in effects of retaining freshness and protecting color; the shelf life of the aquatic products can be effectively prolonged; the original quality of the aquatic products can be effectively retained; flavor and texture of the aquatic products are not influenced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a fresh-keeping agent for aquatic products and a preparation method thereof. Background technique [0002] Aquatic products are rich in 8 essential amino acids and are one of the main sources of high-quality protein for human beings. They are delicious and nutritious, with low fat content. Among them, fish, shrimp, crab, etc. are favored by consumers because they are rich in protein, unsaturated fatty acids and water. However, such products can easily cause bacteria to multiply, resulting in the decomposition of protein in food to produce alkalinity such as amines. For spoilage products, after capture, the protein is degraded due to its own enzymatic hydrolysis reaction, and unsaturated fatty acids are easily oxidized, making the product spoilage, and the shape and color change, affecting the original quality and sensory of aquatic products. Therefore, ...

AI Technical Summary

Problems solved by technology

Among them, fish, shrimp, crab, etc. are favored by consumers because they are rich in protein, unsaturated fatty acids, and water. However, such products can easily cause bacteria to multiply, resulting in the decomposition of protein in food to produce amines and other alkaline substances. Spoilage products, after capture, the protein is degraded due to its own enzymatic hydrolysis reaction, and unsaturated fatty acids are easily oxidized, making the product spoilage, and the shape and color change, affecting the original quality and sensory of aquatic products

Therefore, in order to prevent the corruption of aquatic products, the current fresh-keeping methods of aquatic products are generally frozen fresh-keeping, chemical preservatives and controlled atmosphere storage, etc., but these fresh-keeping methods have certain limitations. The liquid quality is lost, and the meat of aquatic products becomes dry, hard or minced, and its umami taste is greatly reduced; chemical preservatives may cause a certain degree of potential harm due to residues in the environment and the human body; , large investment and other reasons are restricted in the use of small enterprises