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Composite antibacterial agent used for prolonging vacuum-package low-temperature meat product shelf life, and preparation method thereof

A technology for vacuum packaging and meat products, which is applied in the direction of preserving meat/fish with chemicals, can solve the problem of unsatisfactory antibacterial effect, achieve a wide market application space, simple operation, safe and reliable effect

Inactive Publication Date: 2013-09-25
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the main types of spoilage microorganisms in vacuum-packed low-temperature meat products are anaerobic or facultative anaerobic microorganisms, different natural products have different antibacterial ranges, so the antibacterial effect on vacuum-packed low-temperature meat products is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: 20 g of tea polyphenol powder with a mass concentration of 95% was extracted with 1 L of ethanol with a volume concentration of 95% at a mass ratio of 1:50 (mg / mL) at 65°C for 35 minutes, and filtered through eight layers of sterile gauze Afterwards, the ethanol was removed by rotary evaporation and returned to 1L with sterile water to obtain tea polyphenol solution A; 200g of raw garlic was ultrasonically extracted with 200mL of 20% ethanol at 20°C for 30min, filtered through eight layers of sterile gauze and then rotary evaporated Remove ethanol and return to 200mL with sterile water to obtain garlic extract B; 200g of nutmeg was ultrasonically extracted with 600 mL of ethanol with a volume concentration of 80-90% at 60-70°C for 30-40min, filtered through eight layers of sterile gauze Ethanol was removed by rotary evaporation and restored to 600 mL with sterile water to obtain nutmeg extract C; 200 g of cinnamon was ultrasonically extracted with 600 mL of wa...

Embodiment 2

[0022] Example 2: 20 g of tea polyphenol powder with a mass concentration of 95% was extracted with 1 L of ethanol with a volume concentration of 95% at a mass ratio of 1:50 (unit: mg / mL) at 65°C for 35 minutes, eight-layer sterile After filtering through gauze, remove ethanol by rotary evaporation and return to 1L with sterile water to obtain tea polyphenol solution A; 200g of raw garlic was ultrasonically extracted with 200mL of ethanol with a volume concentration of 20% at 20°C for 30min, filtered through eight layers of sterile gauze Remove ethanol by rotary evaporation and restore to 200 mL with sterile water to obtain garlic extract B.

[0023] Get 4 parts of A and 4 parts of B to mix and dilute 500 times to make compound natural antibacterial agent. Vacuum-packed crystal meat meat is processed according to the conventional process. Before packaging, the meat meat is completely immersed in this compound natural antibacterial agent for 10 minutes, and the solution is take...

Embodiment 3

[0024] Example 3: 20 g of tea polyphenol powder with a mass concentration of 95% was extracted with 1 L of ethanol with a volume concentration of 95% at a mass ratio of 1:50 (unit: mg / mL) at 65°C for 35 minutes, eight layers of sterile After filtering through gauze, remove ethanol by rotary evaporation and return to 1L with sterile water to obtain tea polyphenol solution A; 200g of raw garlic was ultrasonically extracted with 200mL of ethanol with a volume concentration of 20% at 20°C for 30min, filtered through eight layers of sterile gauze Remove ethanol by rotary evaporation and return to 200mL with sterile water to obtain garlic extract B; 200g nutmeg was ultrasonically extracted with 600mL ethanol with a volume concentration of 80~90% at 60~70°C for 30~40min, eight layers of sterile gauze After filtration, the ethanol was removed by rotary evaporation and returned to 600 mL with sterile water to obtain nutmeg extract C; 200 g of cinnamon was ultrasonically extracted with 6...

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Abstract

The invention relates to a composite antibacterial agent used for prolonging vacuum-package low-temperature meat product shelf life, and a preparation method thereof. The invention relates to the technical field of food additive. The agent is composed of the following substances, by weight: 3-6 parts of a tea polyphenol dissolved solution A, 3-6 parts of a garlic extract liquid B, 0-3 parts of a nutmeg extract liquid C, and 0-3 parts of a cinnamon extract liquid D. The invention also discloses the method for preparing the composite antibacterial agent used for prolonging the vacuum-package low-temperature meat product shelf life. The agent provided by the invention is safe and reliable, and has the advantages of simple operation, convenient application, and substantial effect. The agent has wide market application space. When the composite natural antibacterial agent is used for processing a vacuum-package salted pork-in-jelly sample, the shelf life of the product can be prolonged by 10-15 days.

Description

technical field [0001] The invention relates to the technical field of food additives, and is especially suitable for anti-corrosion and fresh-keeping of vacuum-packed crystal meat. Background technique [0002] Crystal meat is a traditional food in Zhenjiang, Jiangsu Province, and one of the representative dishes of Huaiyang cuisine. It has a history of more than 300 years. It is also called "Zhenjiang Three Monsters" together with Zhenjiang vinegar and pot cover noodles. Vacuum-packed crystal meat is the main product type of meat on the market. It is refined from selected chilled pork hind feet, adhering to traditional craftsmanship, introducing modern low-temperature meat processing technology, and adding special pigskin gel. Special low-temperature meat products. It has the characteristics of unique flavor, fresh meat, pure taste, non-greasy and non-greasy, maximum retention of nutrients, etc., and is convenient to eat, and is deeply loved by consumers. However, du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 肖香董英徐斌
Owner JIANGSU UNIV
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