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Edible composite film-forming preservative for meat products

A technology for preservatives and meat products, which is applied in the direction of preserving meat/fish with a coating protective layer, which can solve the problems such as the shelf life of cooled meat and the loss of juice is not well solved, so as to improve the level of food safety and prolong the shelf life. the effect of reducing the return rate of products

Inactive Publication Date: 2011-08-03
河南双汇投资发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing domestic chilled meat production process, the shelf life and juice loss problems of chilled meat have not been well resolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] For every 100g of edible preservatives for meat products, take 0.3g of chitosan (deacetylation degree ≥ 85%), add 2g of lactic acid to dissolve, then add 0.5g of Nisin and 0.5g of polylysine; after fully dissolving, it is made into a stable The solution can be sprayed or soaked for 20-30 seconds, and evenly form a film on the surface of the cooled raw meat, which can ensure that the dripping loss is reduced by 0.8%, and the shelf life is extended by 3 days.

Embodiment 2

[0021] For every 100g of edible preservative for meat products, take 0.3g of chitosan (deacetylation degree ≥ 85%), add 2g of lactic acid to dissolve, then add 0.5g of Nisin and 1g of potassium sorbate; after fully dissolving, a stable solution is made , after spraying or soaking for 20-30 seconds, it can evenly form a film on the surface of the cooled raw meat, which can ensure that the dripping loss is reduced by 0.8%, and the shelf life is extended by 4 days.

Embodiment 3

[0023] In every 100g of edible preservatives for meat products, get 0.3g of chitosan (degree of deacetylation≥85%), add 2g of lactic acid to dissolve, then add Nisin 0.5g, sodium benzoate 1g; after fully dissolving, make a stable solution, After being sprayed or soaked for 20-30 seconds, a film can be evenly formed on the surface of the cooled raw meat, which can ensure that the dripping loss is reduced by 0.7%, and the shelf life is extended by 3 days.

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PUM

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Abstract

The invention discloses an edible composite film-forming preservative for meat products, belonging to food preservatives. The edible composite film-forming preservative for meat products comprises chitosan, lactic acid, water, and one or both of chemical preservative and biological preservative. The edible composite film-forming preservative for meat products effectively reduces the loss of juice in chilled raw meat, obviously prolongs the shelf life of the chilled meat, and is edible. In addition, after forming a film, the edible composite film-forming preservative for meat products does not have a bad influence on the appearance of the chilled raw meat, has the advantage of high stability, can be used in long distance transportation, conforms to the food sanitation standard, and is nontoxic and harmless to human bodies.

Description

technical field [0001] The invention belongs to food preservatives, in particular to an edible composite film-forming preservative for meat products. technical background [0002] Food safety is related to people's health, especially meat food, because of its rich nutrition, is a good natural medium for microorganisms, which can easily lead to microbial contamination and affect people's food safety. In addition, after the animal is slaughtered, due to the death of the body, a series of changes occur in the muscle tissue, in which the ability to retain water in the muscle tissue drops sharply, and the loss of water in the muscle tissue not only leads to economic losses for the enterprise, but also affects the nutrition of the meat. value. [0003] Controlling the hygiene and safety of meat products is mainly guaranteed through high-temperature sterilization technology. However, raw meat cannot be subjected to high-temperature treatment, so in order to improve the hygiene an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 黄现青谢华高晓平王玉芬赵建生赵改名赵光辉
Owner 河南双汇投资发展股份有限公司
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