Compound preservative coating liquid for aquatic products, and preparation method and application method thereof

Abstract

The invention discloses compound preservative coating liquid for aquatic products, and a preparation method and an application method thereof. The compound preservative coating liquid for aquatic products is composed of the following ingredients in percentage by mass: 0.5-2% of chitosan, 0.5-2% of ethyl lauroyl arginate HCL, 0.5-2% of essential oil, 0.5-1% of oil, and the balance of distilled water. The preparation method of the compound preservative coating liquid for aquatic products comprises the following steps of mixing the chitosan with the ethyl lauroyl arginate HCL, adding part of thedistilled water, and performing magnetic stirring or agitation-stirring in normal-temperature water bath for 10-20 minutes; adding the essential oil and the oil, carrying out heating until the temperature reaches 40-50 DEG C, and continuing stirring for 15-25 minutes; and then, carrying out cooling until normal temperature is reached, and adding the remaining distilled water so as to obtain the product, namely the compound preservative coating liquid for aquatic products. The application method of the compound preservative coating liquid for aquatic products comprises the following steps: (1)performing pretreatment on aquatic products, namely washing fresh and alive aquatic products by using clean water, and carrying out sterilization treatment; (b) carrying out immersion with the compound preservative coating liquid, namely immersing the pretreated aquatic products with the compound preservative coating liquid so as to have surfaces of the aquatic products rapidly coated with a layerof preservative film; and (c) carrying out packaging, namely packing the coated aquatic products with sealed bags, and carrying out low-temperature refrigeration at 1-7 DEG C or frozen storage at 0 DEG C or below.

Description

technical field [0001] The invention relates to a composite fresh-keeping coating liquid for aquatic products, a preparation method and a using method, and belongs to the technical field of food preservation. Background technique [0002] During the process of processing and storage, aquatic products are extremely susceptible to microbial infection, causing oxidative browning reactions and other corruptions, which affect the sensory quality of aquatic products. Traditional fresh-keeping methods include low-temperature refrigeration, freezing, irradiation preservation, drying preservation, chemical preservation, etc. These methods are complex to use, high in cost, poor in condition control, poor in storage effect, or cause hidden dangers to food safety. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a non-toxic, non-residue, low-cost, which can effectively prevent the fat and protein of a...

AI Technical Summary

Problems solved by technology

[0002] During the process of processing and storage, aquatic products are extremely susceptible to microbial infection, causing oxidative browning reactions and other corruptions, which affect the sensory quality of aquatic products.

Traditional preservation methods include low-temperature refrigeration, freezing, irradiation preservation, drying preservation, chemical preservation, etc. These methods are complicated to use, high in cost, poor in condition control, poor in storage effect, or cause hidden dangers to food safety