Shellfish biological fresh-keeping agent

The invention discloses a shellfish biological fresh-keeping agent, and belongs to the technical field of food processing. In order to solve the technical problems, the invention provides a method for keeping a shellfish biology fresh. The fresh-keeping agent is prepared from 6 to 8 percent of glycine, 0.2 to 0.5 percent of vitamin C, 0.06 to 0.08 percent of potassium sorbate, 1.0 to 2 percent of NaCl, biological preparation (0.05 percent of lysozyme or 0.02 percent of Nisin or 0.02 percent of Nisin and 0.05 percent of lysozyme) and the balance of water. After the fresh shellfish is put into seawater to vomit sand and temporarily cultured for 24 hours, the shellfish is cleaned by using sweater, the shells are removed, the meat is taken, the shellfish meat is soaked into the biological fresh-keeping agent for about 2 minutes, the redundant fresh-keeping solution is removed, and the shellfish meat is packed and sealed in vacuum and preserved at the temperature of 20 DEG C below zero. The safe and nonhazardous biological preparation is selected for preparing the fresh-keeping agent, so the safety of the food is improved. The fresh-keeping agent has important effect of keeping the shellfish fresh.