Preservative for aquatic products

Abstract

The invention discloses a preservative for aquatic products, particularly suitable for fish products. The preservative is made from, by weight, sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate in a ratio of 10:2:1 by dissolving them in water; the total weight of the three components accounts for 50-75% of the preservative, with 15-20% of sodium alginate, 5-10% of ascorbicacid, and 2-10% of glycerol. After the preservative is applied to coat an aquatic product, a layer of film can be formed on the surface of the aquatic product to decrease bacterial contamination, prevent growth of microbes and weaken the effect of air oxidation; the preservation effect is evidently better than that of common low-temperature preservation methods. The preservative herein is simpleto use, has low equipment investment, requires a small site for operation, and is applicable to industrial batch production.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to an aquatic product fresh-keeping agent. Background technique [0002] In order to ensure the freshness of modern food, it is often necessary to add various additives thereto. Although this has a certain fresh-keeping effect, generally speaking, the fresh-keeping and antiseptic effects of aquatic products, especially fish, are not ideal. And most of the existing preservatives for aquatic products, if they want to achieve better results, often have complicated methods and higher costs, which are not conducive to popularization and application, so the market is badly in need of a new preservative to solve the above problems. Contents of the invention [0003] In order to solve the above technical problems, the present invention provides a fresh-keeping agent, especially a fresh-keeping agent for aquatic products. [0004] A preservative for aquatic products is characterized in that the fo...

AI Technical Summary

Problems solved by technology

[0002] In order to ensure the freshness of modern food, it is often necessary to add various additives to it. Although it has a certain fresh-keeping effect, generally speaking, it is not ideal for aquatic products, especially fish.

However, if most of the existing preservatives for aquatic products want to achieve better results, the methods are often complicated and the cost is high, which is not conducive to popularization and application. Therefore, the market is in urgent need of a new preservative to solve the above problems.