Production chain and preparation technique of aloe extract

Abstract

The invention relates to a production line and a preparation process of an organic compound fresh-keeping agent for meat, more particularly to a production line and a preparation process of herbal extract composition used as a fresh-keeping agent for meat. The production line comprises a universal pulverizer, a multifunctional extraction tank, a storage tank, a vacuum concentrator, a vacuum drier and a high efficiency pulverizer, which are connected in sequence. The raw materials include aloe and yellow ginger, at a weight ratio of (40-50):(10-15). The fresh keeping experiment of the fresh-keeping agent for meat proves that: the aloe extract has remarkable effect of keeping meat fresh and realizes long-term preservation of chilled meat. Since the fresh-keeping agent contains natural plant extracts, the meat is safe and free of chemical residues and has good meat quality and long fresh-keeping period. The invention promotes the reduction in costs of transport, sale and preservation of chilled meat and has good economic benefit.

Description

【Technical field】 [0001] The invention relates to a production line and a preparation process of an organic composition preservative for preserving meat, in particular to a production line and a preparation process of a plant extract composition preservative for preserving meat. 【Background technique】 [0002] Meat is an important part of people's diet and the main source of animal protein. Meat is rich in nutrients, including almost all the main nutrients needed for human growth, development and health care, such as protein, fat, carbohydrates, various inorganic salts and vitamins. . However, because fresh meat is rich in nutrients and has high water activity, it is easy to be polluted by microorganisms during slaughtering, processing, transportation, storage, and sales, resulting in changes in the color, smell, elasticity, and texture of the meat. Meat spoils and deteriorates, losing edible value and commodity value, thus directly affecting the interests of consumers and ...

AI Technical Summary

Problems solved by technology

However, because fresh meat is rich in nutrients and has high water activity, it is easy to be polluted by microorganisms during slaughtering, processing, transportation, storage, and sales, resulting in changes in the color, smell, elasticity, and texture of the meat. Meat spoils and deteriorates, losing edible value and commodity value, which directly affects the interests of consumers and operators

At present, the most common method of fresh meat preservation is cold storage. Although this method can be preserved for a long time, in the process of freezing-storage-thawing, the color, flavor, texture, water holding capacity and nutrition of the meat are different from those of fresh meat. Big changes have taken place in the ratio, and at the same time, it is transported and sold under refrigerated conditions, which increases the difficulties in transportation and sales, and the cost is relatively high

In addition, there are modified atmosphere fresh-keeping methods and radiation fresh-keeping methods. These fresh-keeping methods have higher preparation requirements, higher costs, and stronger technicalities, which are difficult to popularize and use.

[0003]With the improvement and development of human living standards, the quality and shelf life of meat are improved, and non-frozen fresh-keeping products that are safe, harmless and maintain the original quality of fresh meat are sought Technology is becoming more and more important. Researchers have studied various methods to solve this problem. Now, what has been studied more and achieved certain results is: 1. Using chemical methods to keep meat fresh, such as benzoic acid , Sorbic acid, but organic chemical reagents are likely to remain on meat products, which has toxic and side effects on the human body; 2. Using biological methods, using the metabolites and secondary metabolites produced by microbial fermentation (natural fermentation and controlled fermentation) to inhibit microbial growth Such as natamycin, but its antibacterial is narrow, highly targeted, and the cost of preservation is high; 3. Using plant methods to extract effective antibacterial ingredients from natural plants or plant extracts to inhibit the growth of microorganisms, but no effective progress has been made

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