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Preservative and application thereof in stuffing

A preservative and stuffing technology, applied in the field of food additives, can solve the problems of prolonging the preservation period of meat, and achieve the effects of low cost, prolonging the preservation period and easy availability of ingredients

Active Publication Date: 2010-05-12
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many existing studies on extending the freshness period of meat, most of which are fresh meat or cold fresh meat, but there are few studies on the preservation of fillings. Based on the differences in processing methods and preservation methods between the two, it is necessary to Propose a kind of antistaling agent suitable for stuffing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Get 500g of butylated hydroxyanisole, 500g of sodium ascorbate, 500g of sodium polyacrylate, and 125g of citric acid, and mix them to obtain the product of the present invention.

[0018] When in use, take 3.25g of antistaling agent and add it to 10kg of stuffing, and stir the stuffing with a mixer to fully mix the antistaling agent in the stuffing.

Embodiment 2

[0020] Get 750g of butylated hydroxyanisole, 750g of sodium ascorbate, 625g of sodium polyacrylate, and 187.5g of citric acid, and mix them to obtain the product of the present invention.

[0021] When in use, take 4.625g of antistaling agent and add it to 10kg of stuffing, and stir the stuffing with a mixer while fully mixing the antistaling agent in the stuffing.

Embodiment 3

[0023] Get 1000g of butylated hydroxyanisole, 1000g of sodium ascorbate, 750g of sodium polyacrylate, and 250g of citric acid, and mix them to obtain the product of the present invention.

[0024] When in use, take 6g of antistaling agent and add it to 10kg of stuffing, and stir the stuffing with a mixer while fully mixing the antistaling agent in the stuffing.

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PUM

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Abstract

The invention relates to a preservative and an application thereof in stuffing. The preservative consists of the following components according to parts by weight: 10-20 parts of butyl hydroxy anisol, 10-20 parts of sodium ascorbate, 10-15 parts of sodium polyacrylate and 2.5-5 parts of citric acid. During use, the preservative with the weight percentage of 0.0325-0.06 per thousand is directly added to the stuffing, and fully mixed. The preservative of stuffing can effectively prolong the refreshing time of products containing stuffing, retain the original flavor of boiled dumplings and meanwhile also increase nutrient ingredients. When in use, the preservative only needs to be added and stirred uniformly when meat stuffing is stirred. The preservative is characterized by convenient use, small use amount, easily available ingredients and low cost.

Description

technical field [0001] The invention relates to a preservative, and also relates to the application of the preservative in stuffing, belonging to the technical field of food additives. Background technique [0002] With the acceleration of the pace of life, people's demand for convenience food is increasing, and quick-frozen food, as one of the major categories, is becoming more and more popular among the public. For quick-frozen foods wrapped with fillings, its freshness is particularly important, especially meat fillings containing fatty tissue. Adipose tissue will undergo autooxidation and enzymatic oxidation over time, and fat oxidation is an irreversible process that can only be slowed down by certain methods. [0003] At present, there are many kinds of preservatives on the market, among which the antioxidants commonly used in edible oils are butyl hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ), tea polyphenols, etc. phenolic s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544A23B4/20
CPCY02A40/90
Inventor 陈希
Owner SANQUAN FOOD
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