Natural preservative for meat product and use method of natural preservative

Abstract

The invention discloses a natural preservative for a meat product. The natural preservative is prepared from the raw materials containing the following components by weight percent: 0.5%-2.5% of malic acid, 0.5%-2.5% of citric acid, 1.5%-3.5% of sodium lactate, 1.0%-3.5% of carrageenan, and the balance of water. The invention also discloses a use method of the natural preservative for the meat product. The natural preservative for the meat product is mainly suitable for preventing corrosion and retaining freshness of cooked meat which is sold in bulk. The natural preservative for the meat product has the advantages that the natural preservative is free from being limited by food additives, the taste is free from being influenced, the operation is convenient, and the cost is low. The natural preservative for the meat product can be used for prolonging the shelf life of the cooked meat which is sold in bulk for 2-8 days under the same conditions, has obvious effects of preventing corrosion and retaining freshness, and is suitable for preventing corrosion and retaining freshness of other food which is sold in bulk.

Description

technical field [0001] The invention relates to a preservative and its usage method, in particular to a natural preservative for meat products and its usage method. Background technique [0002] Salt-baked chicken, sauced pork, stewed chicken feet and other products are cooked meat products loved by the Chinese people. They are often cooked and eaten directly. The products have various flavors and are suitable for all ages. If sold under normal temperature conditions, the shelf life can generally reach more than 6 months; products sold in bulk are often refrigerated and sold at room temperature or 4°C. This form of sales has a shorter shelf life. The total number of colonies will exceed the national standard of 80,000cfu / g (GB2726 Hygienic Standard for Cooked Meat Products Hygienic Standard for Sauce and Stewed Meat Products) after 5-9 days of refrigerated sales, and the product sales cycle is relatively short. In order to prolong the shelf life of products, preservatives s...

AI Technical Summary

Problems solved by technology

In order to prolong the shelf life of products, preservatives such as potassium sorbate, sorbic acid, nisin, and natamycin are often added to inhibit bacterial growth. Some manufacturers even add preservatives in excess to reduce waste and increase profits. Consumption People who eat products with excessive preservatives for a long time will bring potential hidden dangers to their health and easily cause quality and safety accidents

[0003] Organic acids such as malic acid, citric acid, and lactic acid are often used as preservatives, but if the amount of organic acids used is too large, the taste of the food will become sour, which is difficult for consumers to accept. Misunderstanding that the product has gone bad and sour

At present, some organic acids and nisin are often mixed with some organic acids and nisin to keep fresh when selling and keeping fresh. Cooked meat products are often kept fresh. Potassium sorbate, sorbic acid and lactic acid streptospheres are added in proportion when the soup is cooked. The method of fully immersing antiseptics such as bacteriocin, and the finished products made by this method will easily cause the residual amount of preservatives to exceed the national standard if the water loss is large when sold in bulk