Fresh-keeping agent of smoke meat and fresh-keeping method

Abstract

The invention relates to a fresh-keeping agent of smoke meat, and a preparation and fresh-keeping method of the smoke meat through the fresh-keeping agent. The fresh-keeping agent comprises 3-6 parts of tea polyphenol, 2-8 parts of vitamin, 1-3 parts of ginger oil, and 5-15 parts of citric acid. The fresh-keeping method comprises the steps of successively injecting a salting liquid into raw meat and rubbing and salting the meat in vacuum; decocting, airing and smoking the salted meat; and spraying the fresh-keeping agent on the surface of the smoke meat, and airing. According to the fresh-keeping agent of the smoke meat and the fresh-keeping method provided by the invention, natural product antioxidants are selected, so that the fresh-keeping agent has the characteristics of nontoxicity and no side effect and the like, is low in cost, simple and convenient in process, and does not affect smoke meat products. The combination technology provided by the invention has the synergetic effect. Compared with the prior art, the inoxidizability of the smoke meat can be greatly improved. Not only is oxidation of smoke meat is slowed down, but also change on color and flavor can be slowed down, and the color is bright and stable. Generally, the quality of smoke meat product is improved, and the fresh-keeping agent has a good application prospect.

Description

technical field [0001] The invention relates to the processing field of meat products, in particular to a fresh-keeping liquid for bacon, and a method for making and keeping fresh-keeping bacon by using the fresh-keeping liquid. Background technique [0002] During the processing and storage of bacon, the protein and fat in the food are prone to oxidation, causing changes in flavor and color. During the smoking process of meat products, many components in the smoke are adsorbed on the surface of the meat and react with the protein and other components in the meat, giving the bacon a special color and aroma. However, during the storage process, with the storage time Prolonged, the flavor and color of the product will change, seriously affecting the quality of the product. [0003] Flavor and color are very important sensory qualities of bacon. Color is the consumer's first impression of the product. Flavor is the direct feeling of the product when consumers open the package ...

AI Technical Summary

Problems solved by technology

Patent application CN201110228730.3 discloses a special compound natural preservative for meat products (including components: nisin, tea polyphenols, chitosan, forsythia extract, mannan, perilla leaf extract ), the patent application is mainly aimed at the microbial problems of meat products. At the same time, the patent application does not specify its use method, the disclosure information is relatively vague, and its use effect is not known

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