Compound natural preservative for meat products

A technology of natural preservatives and meat products, which is applied in the preservation of meat/fish with chemicals, etc., can solve the problems of insufficient variety, and the amount of preservatives cannot fully exert its optimal effect, and achieves good preservation effect and good spectrum antibacterial effect. The effect of prolonging the sex and shelf life

Inactive Publication Date: 2011-12-07
HEILONGJIANG BAODI MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the traditional type of the domestic food industry, and compared with the international food industry, the domestic food industry is relatively backward, the types of preservatives allowed in GB 2760-2006 are not comprehensive enough, and a large part of the important preservatives Not listed; in add

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A special compound natural preservative for meat products, the composition and weight are as follows:

[0015] When preserving meat products, the special preservatives of the present invention are added to every 100kg meat products as follows: nisin 20g, tea polyphenols 20g, chitosan 10g, forsythia extract 10g, mannan 10g, 10g of perilla leaf extract, mix the above components evenly.

Embodiment 2

[0017] A special compound natural preservative for meat products, the composition and weight are as follows:

[0018] When preserving meat products, the special preservatives of the present invention are added to every 100 kg of meat products as follows: nisin 30g, tea polyphenol 50g, chitosan 10g, forsythia extract 50g, mannan 60g, 60g of perilla leaf extract, mix the above components evenly.

Embodiment 3

[0020] A special compound natural preservative for meat products, the composition and weight are as follows:

[0021] When preserving meat products, add the following special preservatives of the present invention to every 100kg meat products: nisin 50g, tea polyphenol 50g, chitosan 60g, forsythia extract 60g, mannan 60g, 60g of perilla leaf extract, mix the above components evenly.

[0022] Anti-corrosion principle:

[0023] This preservative is used in the preservation of meat products, and its anti-corrosion mechanism is as follows:

[0024] (1) Nisin can effectively inhibit Gram-positive bacteria and spore-forming bacilli;

[0025] (2) Tea polyphenols can effectively inhibit or kill Escherichia coli, Bacillus subtilis, Staphylococcus aureus, tomato ulcers, Streptococcus caries, Mucor, Penicillium, Gibberella, Anthracnose, and Saccharomyces cerevisiae;

[0026] (3) Chitosan can effectively inhibit Escherichia coli, Proteus vulgaris, Bacillus subtilis, and Staphylococcus aureus;

[002...

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PUM

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Abstract

The present invention relates to a special compound natural preservative for meat products, which comprises the following components: nisin, tea polyphenol, chitosan, forsythia extract, mannan, perilla leaf extract, and the added percentage is : 0.02-0.05% nisin, 0.02-0.05% tea polyphenols, 0.01-0.6% chitosan, 0.01-0.6% forsythia extract, 0.01-0.6% mannan, 0.01-0.06 perilla leaf extract. The preservative can effectively reduce the sterilization temperature of meat products, prolong the shelf life, and maintain the original nutritional content, flavor and color of meat products. At the same time, it can also effectively reduce operating procedures and energy consumption. The preservative is easy to use, safe and efficient, can significantly prolong the shelf life of meat products, and has an outstanding fresh-keeping effect.

Description

Technical field [0001] The invention belongs to the field of food preservatives, in particular to a compound natural preservative special for meat products. Background technique [0002] At present, food safety is receiving increasing attention from the society. Therefore, small workshops with low standards are gradually eliminated, and large food companies have gradually increased their market shares. In this context, food circulation has increasingly become one of the main content of the development and competition of the food industry. . Corresponding food preservation technology and food shelf life are the key points of food circulation. Food preservation technology plays a vital role in food quality, flavor, shelf life and market expansion. Due to the traditional type of the domestic food industry, and relative to the international food industry, the domestic food industry is relatively backward, the types of preservatives allowed in GB 2760-2006 are not comprehensive enou...

Claims

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Application Information

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IPC IPC(8): A23B4/22
Inventor 姚红飞程东山黄从近孙大地彭伟骆耀斌王辉李杰王海洋李年中王鹏付文华李子献程渝茗
Owner HEILONGJIANG BAODI MEAT FOOD
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