The invention relates to a fresh fillet compounding fresh-keeping agent. The fresh-keeping agent mainly comprises the following
raw material components in parts by weight: 15-20 parts of
amino sugar Maillard series reaction products, 0.1-1.0 part of spice
essential oil, 0.5-1.5 parts of
plant polyphenols, 0.05-0.8 part of pimaricin and 1-2 parts of
sodium chloride. The compounding fresh-keeping agent synthesizes the characteristics of all the components and uses the synergetic effects of the components, so that the compounding fresh-keeping agent has favorable
oxidation resistance and broad-spectrum
bacterial inhibition, can notably restrain the growth of various microorganisms, can
delay the corruption of fillets, has the effects of color protection, whitening and
water retention on the fresh fillets, concurrently has certain
efficacy of dispelling fishy smell, and can effectively improve the
organoleptic quality of the fillets; and in addition, the compounding fresh-keeping agent also has a
seasoning function, gives unique fragrant and pungent
flavor to the fillets, is appropriate in the degree of saltness and conforms to the consumption taste of the public. The invention further provides a fillet
cold storage fresh keeping method, so that the
shelf life of the fillets can be significantly prolonged. The compounding fresh-keeping agent disclosed by the invention is low in cost, simple in production technology and convenient to use, and industrialized popularization is facilitated.