Method for preparing fish flesh fresh-keeping agent

Abstract

The invention discloses a method for preparing a fish flesh fresh-keeping agent. The fish flesh fresh-keeping agent is prepared by organically mixing plant essential oil, nisin, acetamido, carboxymethyl chitosan, lactobacillus reuteri, zeaxanthin, an apple extract product, sodium benzoate, a milk thistle extract product, methyl glucoside, ammonium propionate, sodium chondroitin sulfate, and water with scientific compatibility.

Description

technical field [0001] The invention belongs to the technical field of food biological fresh-keeping, and in particular relates to a preparation method of a fish fresh-keeping agent with an antibacterial substance capable of preventing food spoilage as a basic raw material. Background technique [0002] Fish is rich in protein, which can promote the rapid growth of bones and muscles. Fish is rich in minerals such as zinc, selenium and iodine, which are nutrients needed for children's bones, muscle growth and immune system building. The most important thing is , Fish with high fish oil content are rich in fatty acids, such as salmon and mackerel, which play a very critical role in the growth of the brain, but the fish meat spoils quickly and does not last long, because most of the fish muscle groups are small loose strands The connective tissue is divided, and the bacteria can easily enter the muscles and camp with it. After the fish is dead, its gills and viscera contain w...

AI Technical Summary

Problems solved by technology

[0002] Fish is rich in protein, which can promote the rapid growth of bones and muscles. Fish is rich in minerals such as zinc, selenium and iodine, which are the nutrients needed for children's bones, muscle growth and immune system building. The most important thing is , Fish with high fish oil content are rich in fatty acids, such as salmon and mackerel, which play a very critical role in the growth of the brain, but the fish meat spoils quickly and does not last long, because most of the fish muscle groups are small loose strands The connective tissue is divided, and the bacteria can easily enter the muscles and camp with it. After the fish is dead, its gills and viscera are hydrated and contain a lot of bacteria, which is conducive to the reproduction of bacteria. Spread and accelerate the spoilage of fish meat, because fish meat contains less sugar, less lactic acid is produced, the stiffness time is short, and protein decomposition and autolysis are entered, and the bacterial flora rapidly multiplies and leads to spoilage