Fish flesh product fresh-keeping agent, and preparation method thereof

Abstract

The invention discloses a fish flesh product fresh-keeping agent. The fish flesh product fresh-keeping agent comprises, by weight, 10 to 30 parts of radix codonopsis polysaccharide, 20 to 30 parts of radix astragali polysaccharide crude extract product, 5 to 8 parts of trehalose, 5 to 10 parts of pulullan, 0.5 to 1 part of sodium phytate, 0.2 to 0.5 part of chitosan, and 0.5 to 1 part of EDTA-2Na. A preparation method comprises following steps: 1, a polysaccharide solution is prepared, wherein Radix Codonopsis polysaccharide, and the Radix Astragali polysaccharide crude extract product are uniformly mixed at the above ratio, and are dissolved in 950 to 1000 parts of 60 to 80 DEG C water completely, an obtained solution is subjected to clarification so as to obtain a transparent polysaccharide solution; 2, mixing is carried out, wherein trehalose, pullulan, sodium phytate, chitosan, and EDTA-2Na and the transparent polysaccharide solution obtained in step 1 are mixed to be uniform at the above ratio so as to obtain the fish flesh product fresh-keeping agent. The fish flesh product fresh-keeping agent with 2 layers of protection films and excellent color protection, fresh protection, water retention, deodorization, and decompose prevention functions is prepared from the above 7 ingredients, fish freshness is ensured, the flavor and mouthfeel of fish are ensured as far as possible, and eating safety is increased.

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 fish and meat products and a preparation method thereof. Background technique [0002] The tissue structure of fish is loose, the protein content is high, the fat is highly unsaturated, and the water activity is very high. During storage, transportation and sales, it is often prone to corruption due to the proliferation of microorganisms. [0003] After the current fish is caught, except for a small amount of fish that are transported to the destination by a live-keeping ship for live fish sales, most of them are kept fresh by freezing, pickling or drying. However, fish are processed and preserved by freezing, pickling or drying, and the freshness, flavor and taste of the fish are much worse than those of live fish. Therefore, how to prolong its fresh-keeping time as much as possible under the premise of guaranteeing fish flavo...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problem that the fresh fish in the prior art cannot guarantee the flavor and taste and the fresh-keeping time is short, a fresh-keeping agent for fish products is invented.

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