Compound preservative special for meat product

Abstract

The invention discloses a compound preservative special for a meat product, belonging to the technical field of the processing of the meat product. The compound preservative special for the meat product comprises 0.02-0.06% of sodium diacetate, 0.3-0.5% of sodium lactate, 0.01-0.05% of nisin and 1.0-2.0% of caramel, wherein each component is proportioned by the weight percent occupying the meat product. The invention is applied to the corrosion prevention and the freshness preservation of the meat product, can effectively suppress and kill the nutritive cells and spores of various Gram positive bacteria, such as bacillus stearothermophilus, bacillus cereus, staphyiococcus aureus, Liszt bacteria, clostridium botulinum and the like, greatly lowers the sterilization temperature of the food, shortens the sterilization time of the food, enables the food to keep the original nutritional ingredients, taste and colour and can also save a large amount of energy. The invention has convenient use, is safe and reliable, effectively prolongs the storage period of the product and has good effect of freshness preservation.

Description

technical field [0001] The invention relates to a food preservative, in particular to a special composite preservative for meat products, and belongs to the technical field of meat product processing. Background technique [0002] At present, food safety and food circulation have increasingly become important content in the competition of domestic and foreign food industries. On the one hand, the processing of agricultural and sideline products and local snacks must be separated from small workshop production in accordance with the requirements of food market access, and must be upgraded to a higher level and scale; on the other hand, food companies must go out and participate in the large circulation of domestic and foreign markets . And the corresponding food antisepsis and preservation technology and the shelf life of food are the key points to realize the above-mentioned goals. Food antiseptic and fresh-keeping technology is very important for food quality, shelf life,...

AI Technical Summary

Problems solved by technology

Due to the late start of domestic food preservatives and preservatives, there is a big gap in production and application technology compared with developed countries, which has affected the development of scale, branding and internationalization of enterprises in some aspects

The types of preservatives that are allowed to be used in GB2760 are generally used alone at present, and there are still problems of inappropriate, over-range, and over-use

From the effect point of view, the role of some preservatives has not been rationalized and optimized, and there are unreasonable phenomena, which have a negative impact on the development of the food industry.