Compound biological preservative for cooling pork and fresh-keeping method
A biological preservative and pork technology, which is applied in the field of food preservatives and food preservation with food preservatives, can solve problems such as application limitations, and achieve the effects of good preservation effect, long preservation time and high-efficiency bacteriostatic effect.
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Embodiment 1
[0019] A compound biological preservative for cooling pork, formulated by the following components in mass fraction: 0.8% lactoferrin, 0.05% nisin, 0.5% lysozyme and the remaining sterile distilled water, adjusting the The pH value of the biological preservative is 6.5-6.8, and it should be stored in a refrigerator at 0-4°C after preparation.
[0020] Freshly cooled pork hind legs on the day of purchase from the supermarket, and cooled to make the center temperature reach 0-4°C. Wipe props and chopping boards with 75% (v / v) alcohol cotton balls, and irradiate with ultraviolet rays for 30 minutes. Remove the outer skin and fascia by aseptic operation, cut into meat pieces of about 100g, group them randomly, take 3 repetitions each time, soak each group of meat pieces in the prepared biological preservative for 30 seconds, take them out, and place them on a clean pan sieve Drain water for 3-5 minutes, and the control group was sterile distilled water group; it was packaged in a...
Embodiment 2
[0026] A compound biological preservative for cooling pork, prepared from the following components in mass fractions: 0.3% lactoferrin, 0.02% nisin, 0.1% lysozyme and the rest of sterile distilled water, adjusting the The pH value of the biological preservative is 6.5-6.8, and it should be stored in a refrigerator at 0-4°C after preparation.
[0027] Freshly cooled pork hind legs on the day of purchase from the supermarket, and cooled to make the center temperature reach 0-4°C. Wipe props and chopping boards with 75% (v / v) alcohol cotton balls, and irradiate with ultraviolet rays for 30 minutes. Remove the outer skin fascia by aseptic operation, cut into meat pieces of about 100g, divide into random groups, take 3 repetitions each time, spray 3mL (generally 2-4mL) of biological preservative on the surface of each group of meat pieces, and the control group received no bacteria distilled water group; each piece of meat was vacuum-packed (0.08MPa), stored in a refrigerator at a...
Embodiment 3
[0033] Pig carcasses are produced in strict accordance with the hygienic standards and production process for chilled meat. After being cut in the low-temperature cutting workshop (12-15°C), they are immediately sent to the quick-freezing room to reduce the temperature of the cut meat to 0-4°C. Take 0.65% lactoferrin, 0.05% nisin and 0.4% lysozyme and dissolve them with the rest of sterilized cold water to obtain a biological preservative, and soak the cut pork at 0-4°C in the prepared Put in biological preservative for 0.5min, drain for 3min, vacuum pack and immediately store in fresh warehouse at 0-4°C. After 15 days of storage, samples were taken for the detection of the total number of bacteria and volatile basic nitrogen. The product is still at the level of fresh meat, that is, the total number of bacteria is ≤10 4 , volatile basic nitrogen ≤ 10mg / 100g; sensory evaluation of the product shows that the meat color is normal and shiny, the tissue is elastic, and has the inh...
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