Antifreeze solution for food preservation

An antifreeze solution having less volatilization for food preservation consisting of edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water;

• wherein the antifreeze solution has a minimum freezing point of −45° C.;
• wherein an enzymatic hydrolysis with papain hydrolyzes Antarctic Krill to obtain an Antarctic krill crude protein hydrolysate solution;
• wherein the solution is sequentially passed through an ultrafiltration membrane with membrane pore molecular weight of 100 KDa and a membrane pore molecular weight of 50 KDa to obtain the protein hydrolysate with an average molecular weight of 50 KDa to 100 KDa:
• wherein the surfactant is polysorbate-20;
• and wherein each component of the antifreeze solution is food grade, and the mass percentage of each component is as follows:
• edible alcohol
• 15%-30%
• propylene glycol
• 10%-30%
• glycerol
• 2%-15%
• calcium chloride
• 1%-10%
• sodium chloride
• 3%-4%
• amino acid
• 0.1%-0.15%
• Antarctic krill protein hydrolysate
• 0.01%-0.3%
• Surfactant
• 0.005%-0.5%
• water
• balance.