阅读说明：本技术 一种生食虹鳟鱼片保鲜剂的制备方法 (Preparation method of uncooked rainbow trout fillet preservative ) 是由 励建荣 白鸽 曹雪慧 孙彤 谢晶 李学鹏 李婷婷 林洪 申照华 郭晓华 王轰 于 2020-12-16 设计创作，主要内容包括：本发明公开了一种生食虹鳟鱼片保鲜剂的制备方法,可以改善虹鳟鱼肉品质,满足消费者对生食鱼片的需求。所述保鲜剂由以下质量百分比的组分组成：4-8％海藻糖,3-5％氯化钠,柠檬汁适量,余量为电解水。本发明的保鲜剂均为天然物质,用量少,能使生食虹鳟鱼片保持原有的口感和风味,集保鲜与防腐一体,有效延缓鱼肉细菌总数和硫代巴比妥酸值的增加,保持生食虹鳟鱼片的新鲜度。该方法工艺步骤简单,可操作性强、成本低,经济效益高。(The invention discloses a preparation method of an uncooked rainbow trout fillet preservative, which can improve the quality of rainbow trout flesh and meet the requirements of consumers on uncooked rainbow trout fillets. The preservative comprises the following components in percentage by mass: 4-8% of trehalose, 3-5% of sodium chloride, a proper amount of lemon juice and the balance of electrolyzed water. The preservative is natural, is low in consumption, can keep the original taste and flavor of the raw rainbow trout slices, integrates preservation and corrosion prevention, effectively delays the increase of the total bacterial count and the thiobarbituric acid value of fish, and keeps the freshness of the raw rainbow trout slices. The method has the advantages of simple process steps, strong operability, low cost and high economic benefit.)