Fading resistant agent for meat products

Abstract

The invention which discloses a special composite pigment for meat products concretely relates to a fading resistant agent for the meat products and belongs to the technical field of meat product processing. The agent comprises 0.06 to 0.07 wt% of allura red, 9.0 to 10 wt% of cochineal and 89.93 to 90.94 wt% of sorghum red. The meat products prepared with the composite pigment are natural in color, and the pigment can effectively prevent the meat products from fading.

Description

technical field [0001] The invention relates to a food composite pigment, in particular to a special composite pigment 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 technology of preventing meat products from fading is one of the key points to realize the above-mentioned goals. Preventing the fading of meat products is very important for food quality, shelf life, production scale an...

AI Technical Summary

Problems solved by technology

Due to the late start of the domestic technology of preventing meat products from fading, there is a big gap in production and application technology compared with developed countries, which has affected the scale, branding and internationalization of enterprises to a certain extent.

At present, the selection of pigments for meat products generally adopts the types of pigments allowed in GB2760, but there are many single-use pigments, and there are still problems of inappropriate, over-range, and excessive use.

From the effect point of view, the effect of some pigments has not been rationalized and optimized, and there are unreasonable phenomena, which have had a negative impact on the development of the food industry.