Compound preservative of meat product

A technology of compound preservatives and meat products, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems of immaturity, achieve excellent antiseptic effect, prolong shelf life, and simple operation

Inactive Publication Date: 2009-12-09
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The latter is not yet mature enough in theory, and most of the researches have focused on the first method, but so far no substance has been found that can completely replace it, but it has been found that some substances can be added to the product, which can Get similar hair color and antibacterial effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select 100kg of fresh meat to be processed into meat stuffing.

[0016] 0.003kg of sorbic acid, 3kg of sodium lactate, 0.015kg of nisin and 0.02kg of EDTA were compounded to obtain a composite preservative.

[0017] When marinating, the above compound preservatives are added to the meat stuffing. Afterwards, other conventional raw materials are added and the emulsified sausage is produced according to a conventional method.

Embodiment 2

[0019] Select 100kg of fresh meat to be processed into meat stuffing.

[0020] 0.005 kg of potassium sorbate, 3 kg of sodium lactate, 0.03 kg of Nisin, and 0.01 kg of sodium salt of EDTA are compounded to obtain a composite preservative.

[0021] When marinating, the above compound preservatives are added to the meat stuffing. Afterwards, other conventional raw materials are added and the emulsified sausage is produced according to a conventional method.

Embodiment 3

[0023] Select 100kg of fresh meat to be processed into meat stuffing.

[0024] 0.001kg of sodium sorbate, 3kg of sodium lactate, 0.045kg of Nisin, and 0.02kg of sodium salt of EDTA were compounded to obtain a composite preservative.

[0025] When marinating, the above compound preservatives are added to the meat stuffing. Afterwards, other conventional raw materials are added and the emulsified sausage is produced according to a conventional method.

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PUM

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Abstract

The invention discloses a compound preservative of meat products, aiming at providing a high-efficiency compound preservative which is used in the pickling process of the meat product and various pickled-type meat products, can effectively substitute the bacterial inhibition capability of nitrite, reduces the harm of the nitrite and properly prolongs the shelf life of the meat products. The preservative is prepared from 0.001 to 0.005% of sorbic acid food additive, 1 to 5% of sodium lactate, 0.01 to 0.1% of nisin and 0.01 to 0.05% of EDTA or sodium salt of the EDTA according to the weight percent of meat raw materials. The preservative has simple operation and convenient use, is safe and reliable and can obviously reduce the residual quantity of the nitrite, the preservative effect is superior to that of the nitrite, and the shelf life of the pickled-type meat products can be obviously prolonged.

Description

technical field [0001] The invention relates to a compound additive for meat products, in particular to a high-efficiency compound preservative used in the curing process of meat products and various cured meat products. Background technique [0002] Pickling is a processing method commonly used in meat product processing. It can make the product present a good color and improve the antiseptic performance of the product. Nitrite is the most widely used additive in the curing process and has the longest history of use. [0003] Nitrite can inhibit the growth and reproduction of microorganisms, and play an antibacterial and antiseptic effect, especially for Clostridium botulinum. In recent years, it has been recognized that the antiseptic effect of nitrate and nitrite comes from nitrite ion, which has a strong inhibitory effect on Clostridium botulinum. According to a survey in the United States, 135 cancer deaths are related to nitrite every year. If nitrite is not added to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/20A23B4/22
Inventor 张坤生王经纬
Owner TIANJIN UNIV OF COMMERCE
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