Mutton antistaling agent and method of preparing the same

A preservative, mutton technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems of human toxicity and side effects, less research on mutton preservation, and meat preservation can not achieve satisfactory results, etc. The effect of resource promotion

Inactive Publication Date: 2008-03-12
BEIJING VOCATIONAL COLLEGE OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Looking at the current progress of fresh-keeping technology, especially in the research and application of non-frozen fresh meat, there are the following characteristics: 1. There are many researches on the fresh-keeping technology of pork, but less research on the fresh-keeping technology of mutton; 2. The us...

Method used

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  • Mutton antistaling agent and method of preparing the same
  • Mutton antistaling agent and method of preparing the same
  • Mutton antistaling agent and method of preparing the same

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Example 1: Preparation of antistaling agent containing 2% Forsythia Suspense extract+10% Agastache vulgaris extract+5% Clove extract+5% Licorice extract+78% water (weight percentage).

[0016] The steps for preparing the preservative are:

[0017] (1) Forsythia, Agastache, cloves and licorice were pulverized with a pulverizer and ground into fine powder.

[0018] (2) Weigh 5g each of the fine powder in step (1) and place it in an Erlenmeyer flask, add 50 mL of distilled water, and place it in a 60°C water bath to heat for 6 hours, shaking once every 20 minutes.

[0019] (3) Put the solution in the Erlenmeyer flask heated in step (2) into a centrifuge for centrifugation, at a centrifugal rate of 1800 r / min, and a centrifugal time of 10 min. Take the solution after centrifugation, filter the plant residues and take the supernatant, put the supernatant into a 50 mL volumetric flask to constant volume, and the supernatants taken are the four plant extracts.

[0020] (4) The mut...

Embodiment 2

[0021] Example 2: Preparation of a fresh-keeping agent containing 5% Forsythia Suspense extract+4% Huoxiang extract+4% Clove extract+5% Licorice extract+82% water (weight percentage).

[0022] The preparation method is the same as in Example 1, except that the mixing ratio is different.

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PUM

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Abstract

The present invention discloses a mutton preservative and the preparation method; the preservative is made by distilling four natural medicine-food plants. The weight proportion of every raw material is that forsythia extract 2 to 9 percent, ageratum extract 3 to 10 percent, clove extract 1 to 10 percent, liquorice extract 1 to 10 percent and the rest is water. The preparation method is that the four plants are separately ground into powder by a muller and mixed with water of a proper amount; the mixture is placed in a water bath for heating and then the mixture is put into a centrifugal machine for centrifugal processing; a proper amount of supernatant liquid of the solution after being processed is taken and mixed with water according to the proportion to obtain the mutton anti-staling agent. If people apply the preservative on fresh mutton for a preservation test, the result represents that the developed mutton preservative has obvious preservative effect and the quality-guaranteed period is 9 to 13 days under 15 Celsius degrees and 2 to 5 days above 15 Celsius degrees.

Description

Technical field [0001] The invention relates to a fresh-keeping agent for meat products, in particular to a plant compound fresh-keeping agent for fresh lamb. Background technique [0002] Meat is an important part of people's diet and the main source of animal protein. Meat is rich in nutrition, including almost all the main nutrients such as protein, fat, carbohydrate, various inorganic salts and vitamins needed for human growth, development and health care. . However, fresh meat is rich in nutrients required for the growth and reproduction of microorganisms and has high water activity. Therefore, it is easy to be contaminated by microorganisms during slaughtering, processing, segmentation, transportation, and sales, which can cause the color, smell, and smell of the meat. Changes in elasticity and texture have caused the meat to decay and deteriorate, and lose its commodity value. Due to the short storage period of fresh meat and restricted circulation, it has caused great dif...

Claims

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Application Information

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IPC IPC(8): A23B7/153
Inventor 罗红霞赵晨霞林少华
Owner BEIJING VOCATIONAL COLLEGE OF AGRI
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