Composite preservative for meat product

A technology for compounding preservatives and meat products, applied in application, food preservation, fruit and vegetable preservation, etc., can solve the problems of ineffective bacteria and viruses, and achieve the effects of good bacteriostatic effect, low cost and convenient use.

Inactive Publication Date: 2012-03-28
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natamycin is resistant to almost all molds and yeasts, and its antibacterial effect is about 50 times stronger than that of sorbic acid, but it is ineffective against bacteria and viruses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] According to the mass ratio, 10 parts of nisin, 70 parts of sodium diacetate, 10 parts of sodium erythorbate, and 0.1 part of natamycin are made into a compound preservative for meat products. In the meat product mixing process, the meat product compound preservative is added at 0.001% to 0.01% of the quality of the fresh meat raw material.

Embodiment 2

[0016] According to the mass ratio, 15 parts of nisin, 80 parts of sodium diacetate, 10 parts of sodium erythorbate, 0.5 parts of natamycin and 0.5 parts of bamboo leaf antioxidant are made into a compound preservative for meat products. In the meat product mixing process, the meat product compound preservative is added according to 0.001-0.05% of the quality of the fresh meat raw material.

Embodiment 3

[0018] According to the mass ratio, 20 parts of nisin, 60 parts of sodium diacetate, 10 parts of sodium erythorbate, and 0.5 parts of natamycin are made into a compound preservative for meat products. In the meat product mixing process, the meat product compound preservative is added at 0.01-0.1% of the quality of the fresh meat raw material.

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PUM

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Abstract

The invention relates to a composite preservative for meat product, which is prepared by 10-20 parts of nisin, 60-80 parts of sodium acetate, 10-20 parts of sodium ascorbate, 0.1-2 pats of sodium ascorbate and 0-1 part of bamboo leaf antioxidant. The preservative is simple in operation, convenient to use, safe and reliable, can obviously prolong the shelf period of meat products and can used for corrosion prevention and fresh reservation of the meat products.

Description

Technical field [0001] The invention relates to a composite additive for meat products, in particular to a high-efficiency composite preservative used in the processing of meat products. Background technique [0002] In recent years, my country’s meat industry has grown rapidly and has become the country with the fastest increase in meat production in the world. Since 1990, it has become the world’s largest meat producer. At the same time, it is also the world's largest meat consumer. However, meat is susceptible to microbial contamination in production, storage and transportation, packaging, sales and consumption, which has become an important factor affecting the development of my country's meat industry. Therefore, how to prevent meat, especially cooked meat products, from spoiling and deteriorating Arouse people's attention. The fresh-keeping methods for products currently on the market in my country are either to improve the quality of packaging materials and vacuum treatme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155A23B7/154
Inventor 谭之磊贾士儒戴玉杰乔长晟钟成贾原媛韩培培
Owner TIANJIN UNIV OF SCI & TECH
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