Compound fresh-preserving agent

Abstract

The invention relates to a compound fresh-preserving agent, which is prepared by the following raw materials in proportion by weight: 5-20 nisin from streptococcus lactis, 10-60 sodium dehydroacetate, 5-50 Glucono- beta-lactone, 5-40 Sodium Erythorbate, 5-50 sodium chloride, and 1-50 sodium tripolyphosphate. The compound fresh-preserving agent of the invention uses the synergistic effect of various raw materials to enable the fresh-preserving effect to be obvious and stabilize sense, chemistry and microorganism indexes of meat and meat products, thus prolonging the shelf life of the meat and the meat products; and the invention has the advantages of wide application product range, convenient processing and use, safety and no toxicity.

Description

technical field

[0001] The invention relates to a food additive, in particular to a composite preservative for meat and meat products. Background technique

[0002] Meat and meat products are the most perishable substances in nature. From chilled meat sold on the market to sausages made from animal casings and naked meat products processed with sauce and marinade (loose meat without packaging), due to the processing technology Or the impact of packaging, it is easy to be polluted by secondary pollution and shorten the shelf life.

[0003] At present, the fresh-keeping agents for meat products used in the market are unsatisfactory in scope of use and fresh-keeping effect, and the fresh-keeping time is short. Therefore, it is necessary to develop a kind of antistaling agent based on practical application, which is safe, non-toxic, easy to operate, and has an obvious fresh-keeping effect on meat and meat products to prolong the shelf life of meat and meat products. Contents ...