Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products

A high-temperature sterilization, bad flavor technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems such as bad flavor, and achieve the effects of reducing bad flavor, maintaining good quality, resisting damage, and eliminating odors

Active Publication Date: 2012-03-07
厦门银祥肉制品有限公司
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  • Description
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  • Application Information

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Problems solved by technology

[0003] The invention provides a compound preparation for suppressing the bad flavor produced by high-temperature sterilization of meat products, which overcomes the disadvantage of bad flavor existing in instant meat products in the background technology

Method used

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Embodiment Construction

[0025] A compound preparation for inhibiting bad flavor produced by high-temperature sterilization of meat products, which contains:

[0026] Component 1: 8-12 parts by weight of ginger extract, 8-12 parts by weight of garlic extract, 20-24 parts by weight of onion extract, 6-8 parts by weight of star anise extract, 3-4 parts by weight of cassia bark extract, licorice 1-2 parts by weight of the extract, 2-3 parts of sorghum wine and 10-12 parts of vegetable oil; wherein: ginger extract, which can be purchased directly in the existing market, such as the ginger extract produced by Shanghai Nord Biological Industry Co., Ltd., Or, it can also be extracted by prior art. Although different prior art extractions have some differences in component content, it does not affect the implementation of the present invention. For example, the ginger extract is selected from ginger water extract, that is, by soaking, concentrating Obtained by further refining; garlic extract can be purchased...

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Abstract

The invention discloses a compound preparation for inhibiting unpleasant odor generated during the process of high temperature sterilization of meat products. The compound preparation comprises the following components in parts by weight: a component I: 8-12 parts of ginger extract, 8-12 parts of garlic extract, 20-24 parts of onion extract, 6-8 parts of anise extract, 3-4 parts of cinnamon extract, 1-2 parts of a liquorice extract, 2-3 parts of Chinese spirit and 10-12 parts of vegetable oil; a component II: 4-6 parts of hydrolyzed vegetable protein and 4-6 parts of yeast extract; a component III: 0.13-0.17 part of xanthan gum, 5.5-6.5 parts of modified starch and 130-170 parts of water; and a component IV: 0.2-0.5 part of I+G (disodium inosine 5'-monophosphate +disodium guanosine-5'-monophosphate), 0.1-0.5 part of rosemary and 0.1-0.2 part of tea polyphenol. The compound preparation has the advantages of inhibiting and reducing unpleasant odor generated during the process of high temperature sterilization.

Description

technical field [0001] The invention relates to a compound preparation for suppressing bad flavor produced by high-temperature sterilization of meat products. Background technique [0002] At present, the industrialization of meat products is developing rapidly, and there are more and more instant meat products sterilized by high temperature. Because the sterilization process will cause the instant meat products to produce bad flavors, which will affect the eating quality, so there is a need for improvement. Contents of the invention [0003] The invention provides a compound preparation for suppressing bad flavor produced by high-temperature sterilization of meat products, which overcomes the disadvantage of bad flavor existing in instant meat products in the background technology. [0004] One of the adopted technical schemes that the present invention solves its technical problem is: [0005] A compound preparation for inhibiting bad flavor produced by high-temperature...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 郭炜胡涛于米华陈宁前张志刚
Owner 厦门银祥肉制品有限公司
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