Compositional antiseptic agent for meat and preparation thereof

A technology for compounding preservatives and pork, which is used in the preservation of meat/fish with chemicals, can solve the problems of human side effects that cannot be ignored, single chemical preservatives, and rare preservatives, and achieves outstanding safety and low cost. , reducing the effect of fat oxidation

Inactive Publication Date: 2008-11-12
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the meat preservatives currently used in the market are single chemical preservatives, and the side effects of long-term use on the human body cannot be ignored
Compound preservatives composed of natural components are low in cost and effective, but such preservatives for meat are still rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] The preparation method of the compound preservative for meat comprises the following steps:

[0014] a. According to the volume ratio (5.9~6.1): (3.9~4.1) mixed commercially available pure star anise essential oil and commercially available edible refined oil, obtain star anise essential oil;

[0015] B. mix the sucrose fatty acid ester with commercially available HBL value 1-6 and commercially available refined edible oil, sucrose fatty acid ester: the mass / volume ratio of edible refined oil=1: 20, obtain mass / volume concentration and be 5 % sucrose fatty acid ester solution;

[0016] c. Pour the above-mentioned star anise essential oil and the sucrose fatty acid ester solution with a mass concentration of 5% into the same container according to the volume ratio of 1:1, and use a homogenizer with a rotating speed of 18000-28000rpm to homogenize for 2-3 minutes, that is A compound preservative for meat is obtained, and the amount of the compound preservative added to t...

Embodiment 1

[0018] (1) Take 6.0 mL of commercially available pure star anise essential oil in a 100 volumetric flask.

[0019] (2) Draw 4.0mL of commercially available edible refined oil into the above volumetric flask.

[0020] (3) Stopper the cork of the above volumetric flask tightly, hold the body of the bottle tightly, shake the volumetric flask up and down 20 times, so that the star anise essential oil and the refined oil are mixed evenly, that is, the star anise essential oil with a volume concentration of 60%.

[0021] (4) Weigh 5 g of commercially available sucrose fatty acid ester with an HBL value of 6 into another 100 mL volumetric flask.

[0022] (5) Draw 100mL of commercially available edible refined oil into the above volumetric flask.

[0023] (6) The stopper of the above volumetric flask is tightly plugged, and the volumetric flask is shaken up and down for 20 times, so that the sucrose fatty acid ester and the refined oil are mixed evenly, that is, the sucrose fatty aci...

Embodiment 2

[0027] (1) Take 5.99mL commercially available pure star anise essential oil into a 150mL volumetric flask.

[0028] (2) Draw 4.01mL of commercially available edible refined oil into the above volumetric flask.

[0029] (3) The cork of the above volumetric flask is tightly plugged, and the volumetric flask is shaken up and down for 22 times, so that the star anise essential oil and the refined oil are mixed evenly, that is, the star anise essential oil with a volume concentration of 60%.

[0030] (4) Weigh 5 g of commercially available sucrose fatty acid ester with an HBL value of 6 in another 150 mL volumetric flask.

[0031] (5) Draw 100mL of commercially available edible refined oil into the above volumetric flask.

[0032] (6) The stopper of the above volumetric flask is tightly plugged, and the volumetric flask is shaken up and down for 22 times, so that the sucrose fatty acid ester and refined oil are mixed evenly, that is, the mass / volume concentration is a 5% sucrose f...

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PUM

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Abstract

The invention discloses a compound antiseptic for meat and a preparation method thereof. The compound antiseptic comprises star anise oil, edible refined oil and sucrose fatty acid esters with aHBL value from 1 to 6. Wherein, Solution A comprises star anise oil and edible refined oil and the volume ratio is (5.9 to 6.1) : (3.9 to 4.1). Solution B comprises sucrose fatty acid esters and edible refined oil and the volume ratio is 1:20. The volume ratio of Solution A to Solution B is 1:1. Since star anise oil belongs to pure natural product, it is characterized by obviously low toxicity and aromaticity. Compared with other chemical synthetic antiseptics, the antiseptic compounded by star anise oil is safer. Meanwhile, activity of the microorganisms and enzymes in meat can be inhibited and fat oxidation can be reduced, thereby, brilliant meat color and normal smell can be guaranteed.

Description

technical field [0001] The invention relates to a preparation method of a food preservative, and more specifically relates to a compound preservative for meat and a preparation method thereof. Background technique [0002] Most of the meat preservatives currently on the market are single chemical preservatives, and the side effects of long-term use on the human body cannot be ignored. The compound preservative composed of natural components has low cost and good effect, but such meat preservatives are still rare. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a compound preservative for meat with low cost and good effect and a preparation method thereof. [0004] The technical scheme adopted in the present invention: a compound preservative for meat, consisting of the following components: star anise essential oil, edible refined oil and sucrose fatty acid ester with HBL value of 1-6, wherein star anise essenti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/20
Inventor 潘小芳张渊张赟彬
Owner SHANGHAI INST OF TECH
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