Fresh keeping agent of aquatic products, preparation method of fresh keeping agent, and fresh keeping method

Abstract

The invention belongs to the technical field of fresh keeping of aquatic products, and relates to a fresh keeping agent of aquatic products, a preparation method of the fresh keeping agent, and a fresh keeping method. The fresh keeping agent of the aquatic products is prepared from the following components of lalang grass rhizomes, heartleaf houttuynia herbs, perilla leaves, argy wormwood leaf decoction liquid, camphortree leaf powder, Japanese pearlwort herbs, cushaw leaves, luffa leaves, ginger juice, Chinese honeylocust fruit liquid, melia toosendan / melia azedarach bark decoction liquid, peppermint oil, sorbic acid, and 0.3-0.5% of a salt solution. The fresh keeping agent has the advantages that the fresh keeping period of the aquatic products can be effectively prolonged, and originalfreshness and original quality of the aquatic products can be maintained to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a fresh-keeping agent for aquatic products, a preparation method and a fresh-keeping method thereof. Background technique [0002] Aquatic products are a general term for animals, plants and their processed products produced by marine and freshwater fisheries. With the development of the economy and the rapid growth of the world population, the food problem has become increasingly serious, and the human demand for animal protein is also increasing. Aquatic products can not only solve the food problem to a certain extent, but also play a very important role as a source of high-quality animal protein. In addition, because aquatic products are low in fat, low in calories and high in protein, the consumption of aquatic products is increasing with the continuous improvement of people's living standards. [0003] After catching aquatic products, ...

AI Technical Summary

Problems solved by technology

Although the cost of salt preservation is low, the cells of aquatic products are dehydrated after being marinated, and the taste is easily greatly affected; ice preservation is likely to cause frozen denaturation of fish protein; the disadvantage of cooling seawater preservation is that the fish body absorbs water and salt, making the fish Body swelling, slightly salty fish meat, slight discoloration of the body surface, and damage and descaling of the fish body due to the shaking of the hull

In addition, the foam produced by seawater also causes pollution, and the freshness of the fish body decreases faster than that of fish stored in ice at the same temperature. In addition, the cooling seawater device requires a one-time investment, and the requirements for cabin production are high.