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Natural plant source antiseptic agent applied in low-temperature meat products

A natural anti-corrosion and meat product technology, applied in the direction of preserving meat/fish with chemicals, can solve the problems of flavor impact, prolong the shelf life of low-temperature smoked sausages, and the safety of chemical preservatives to be studied, so as to achieve low price and low cost. The effect of wide bacterial spectrum and simple production process

Active Publication Date: 2008-06-11
常熟紫金知识产权服务有限公司
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  • Abstract
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Problems solved by technology

For example, Chinese patent CN03132520.3 discloses a composite preservative for low-temperature meat products, in which potassium sorbate is used, but the safety of chemical preservatives remains to be studied, and potassium sorbate will also affect the flavor
[0004] However, natural compound preservatives can be regarded as a method to prolong the shelf life of low-temperature smoked sausages

Method used

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  • Natural plant source antiseptic agent applied in low-temperature meat products

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: the preparation of preservative

[0014] Cloves, star anise, and ginger are crushed respectively and passed through a 40-mesh sieve, and the powder under the sieve is extracted. Clove powder, ginger powder, and star anise powder were each extracted with 60% to 95% ethanol at a solid-to-liquid ratio of 1:10 for 3 hours, filtered to remove the residue, and the extracts of the three spices were concentrated to the stock solution (the stock solution here refers to: 1mL extract The extract containing 1g of the raw material, that is, 1g / 1mL), and then compound according to the volume ratio of 5.0-8.0 parts of clove powder alcohol extract, 1.0-2.0 parts of ginger powder alcohol extract, and 1.0-2.5 parts of star anise powder extract. The compounded preservative liquid is ready for use.

[0015] Recipe 1 Recipe 2 Recipe 3

[0016] Clove powder alcohol extract 5.0 parts 8.0 parts 6.5 parts

[0017] Ginger powder alcohol extract 2.0 parts 1.0 pa...

Embodiment 2

[0021] A main spoilage bacterium, Bacillus, was isolated from several commercially available low-temperature enemas, and it was used as the object of the antibacterial test. This strain of Bacillus is called B 1 (Identified as Bacillus subtilis). The preservative of Example 1 of the present invention carries out the minimum inhibitory concentration test. It was found that this preservative was effective against the main spoilage bacteria B in low-temperature meat products 1 The minimum inhibitory concentration is 1.25mg / ml. Sodium Benzoate on B 1 The minimum inhibitory concentration reached 25mg / ml.

Embodiment 3

[0022] Embodiment 3: Bacteriostasis test of preservatives on other common food contamination bacteria

[0023] The strains used are as follows: Staphylococcus aureus (CICC10201), Pseudomonas aeruginosa (CICC 10204), Bacillus cereus (CICC10024), Escherichia coli (CICC10003), subtilis Bacillus subtilis (CICC6060) were all obtained from China Center for Industrial Microorganism Culture Collection (CICC).

[0024] Antibacterial test using filter paper method

[0025] Preparation of filter paper sheets: Use a puncher to make 102-type Xinhua filter paper into discs with a diameter of 6 mm, put them into a dry and clean beaker, sterilize them with moist heat at 121°C for 30 minutes, and dry them for later use.

[0026] Determination of the antibacterial effect of the extract: Use a sterile test tube to draw 0.1mL of a suitable concentration of bacterial suspension and add it to the surface of the plate medium that has been poured, and spread evenly; After the ethanol was evaporated...

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Abstract

The invention relates to the storing and safety field for low-temperature intestine meat products, in particular to a formulation of a natural composite preservative agent which aims at the low temperature smoked-and-cooked sausage. The invention is composed of the components with the sizes that clove powder alcohol extract is 5.0-8.0 parts, ginger powder alcohol extract is 1.0-2.0 parts, and aniseed power extract is 1.0-2.5 parts. The composite preservative agent has wide spectrum for bacteriostasis. Raw materials which are extracted by the preservative agent are usually used as the flavoring for improving the flavor and are added in low temperature sausages. The invention has the advantages of rich resources of the raw materials, low cost, simple and safe manufacturing process, and any harmful and poisonous dissolvant except ethanol is not used in the art.

Description

technical field [0001] The invention relates to the field of food storage and safety, in particular to a natural plant source preservative used in low-temperature meat products. technical background [0002] During the processing of low-temperature meat products, the protein is moderately denatured, the meat is firm, elastic, chewy, tender, crispy, soft and juicy, and the original nutritional value and inherent flavor are maintained to the greatest extent. It is the development of my country's meat products. direction and general trend. However, due to the low heating temperature and incomplete sterilization, the low-temperature heated meat products have a short shelf life, which brings many limitations to the storage, transportation and sales of the product, and even leads to spoilage of the product, posing a threat to the life of consumers. [0003] At present, preservatives commonly used in meat products on the market include potassium sorbate, sodium diacetate, sodium la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18
Inventor 周涛钱昆汪生
Owner 常熟紫金知识产权服务有限公司
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