The invention relates to the technical field of fish meat freezing and fresh-keeping, in particular to refrigerating fluid capable of remarkably improving the fish meat freezing quality. The refrigerating fluid is prepared from the following components in percentage by
mass: 10 to 15 percent of
ethanol, 1 to 3 percent of
chitosan, 1.0 to 2.5 percent of rhizoma polygoni cuspidati extract, 0.05 to 0.15 percent of spearmint extract, 2 to 5 percent of
malic acid and the balance of deionized water. The freezing method is dipping freezing, the fish meat is dipped in a pre-cooled freezing liquid and then is subjected to
cryopreservation, and the freezing temperature is-18 DEG C to-38 DEG C. The preparation method of the refrigerating fluid comprises the following steps: adding the
chitosan into the
malic acid and the deionized water, and uniformly stirring to obtain a solution A; sequentially adding
ethanol and spearmint extract into the solution A, and stirring; and adding the
polygonum cuspidatum extract, stirring and homogenizing. According to the freezing liquid, the freezing rate of fish meat can be remarkably increased, mechanical damage to
muscle fibers caused by repeated formation of
ice crystals is greatly reduced, the influence of temperature fluctuation on the quality of the fish meat is reduced, and the influence of freezing on the quality of the fish meat is reduced to the maximum extent.