Compound preservative special for meat product

A technology for compounding preservatives and meat products, which is used in food processing and chemical preservation of meat/fish. , reduce the sterilization temperature, the effect of good preservation effect

Inactive Publication Date: 2010-01-20
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] When carrying out preservative treatment to meat product, every 100 kilograms of meat products, add special preservative of the present invention as follows: 20g of sodium diacetate, 300g of sodium lactate and 10g of nisin, 1.0kg of caramel, stir it evenly . All the above components are commercially available.

Embodiment 2

[0015] When carrying out antiseptic treatment to meat product, every 100 kilograms of meat products, add special preservative of the present invention as follows: the sodium diacetate of 60g, the sodium lactate of 500g and the nisin 2.0kg maltose of 50g, it is stirred evenly.

Embodiment 3

[0017] When carrying out preservative treatment to meat product, every 100 kilograms of meat products, add special preservative of the present invention as follows: the sodium diacetate of 40g, the sodium lactate of 400g and the nisin of 30g, the caramel of 1.5kg, it is stirred evenly .

[0018] Compared with similar products, the application effect is as follows: greatly reduce the sterilization temperature of food, shorten the time of food sterilization, keep the original nutrition, flavor and color of food, and save a lot of energy at the same time. It is easy to use, safe and reliable, and effectively prolongs the shelf life of the product, up to 3 months, and has a good fresh-keeping effect.

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PUM

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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,...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22
CPCY02P60/85
Inventor 郭耿锐罗志良张建林张怀昌
Owner HENAN ZHONGPIN FOOD IND
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