Preservation method for salt baked meat products

A fresh-keeping method, salt-baked meat technology, applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish through radiation/electrical treatment, etc., can solve the problem of unclear active ingredient content and mechanism of action, drug source, content preparation The stability is not easy to solve, and there are no reports on fresh-keeping technology, etc., to achieve the effect of maintaining color, flavor and tissue state, avoiding hard meat, and maintaining food quality

Inactive Publication Date: 2014-03-26
DOSHAN NEW STRATEGY INTPROP CULTURECO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Chinese herbal medicine preservatives have not achieved large-scale commercial application. The main reason may be that the ingredients of Chinese herbal medicines used in some preservatives are complex, and the content and mechanism of active ingredients in them are not very clear. The source, content and stability of the preparation itself It is not easy to solve. Some Chinese herbal medicines still have a special smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Prepare the preservative according to the following method:

[0037] (1) Preparation of natural Chinese herbal medicine mixed extract: using conventional extraction methods and ethanol as the extraction solvent, prepare galangal extract with a concentration of 0.5-30% and garlic extract with a concentration of 0.5-30%, respectively, and concentrate to a concentration of 0.05 times the mother liquor, and then mix the concentrated extracts uniformly to obtain a mixed extract;

[0038] (2) Preparation of propolis extract: use ethanol as the extraction solvent to prepare propolis extract and dilute the concentration to 0.5%;

[0039] (3) Mix 35% of the natural Chinese herbal medicine extract with the preservative mass and 8% of the propolis extract with the preservative mass, stir, and then add pure water to 100%, stir evenly, and it can be prepared;

[0040] 2. Preservation of salt-baked duck, duck feet, duck necks, duck wings and duck edible offal according to the method of th...

Embodiment 2

[0047] 1. Prepare the preservative according to the following method:

[0048] (1) Preparation of natural Chinese herbal medicine mixed extract: using conventional extraction methods and ethanol as the extraction solvent, respectively:

[0049] The concentration of 1-20% wolfberry extract, 0.5-30% pepper extract, and 3-30% clove extract are each concentrated to a concentration of 0.1 times its mother liquor, and then the concentrated extracts Mix evenly to obtain a mixed extract;

[0050] (2) Preparation of propolis extract: use ethanol as extraction solvent to prepare propolis extract and dilute the concentration to 2.5%;

[0051] (3) Mix the natural Chinese herbal medicine extract which accounts for 22% of the quality of the preservative and the propolis extract of 6% of the quality of the preservative, stir, and then add pure water to 100%, and mix evenly to prepare;

[0052] 2. Preservation of salt-baked pork and pig edible offal according to the method of the present invention:

[...

Embodiment 3

[0059] 1. Prepare the preservative according to the following method:

[0060] (1) Preparation of natural Chinese herbal medicine mixed extract: using conventional extraction methods and pure water as the extraction solvent, prepare a garlic extract with a concentration of 0.5-30% and a galangal extract with a concentration of 0.5-30%, and concentrate to the concentration 0.1 times the mother liquor, and then the separately concentrated extracts are mixed uniformly to obtain a mixed extract;

[0061] (2) Preparation of propolis extract: use ethanol as the extraction solvent to prepare a 4% propolis extract;

[0062] (3) Mix the natural Chinese herbal medicine mixture extract which accounts for 18% of the quality of the preservative and the propolis extract of 5% of the quality of the preservative, stir, and then add pure water to 100%, and stir evenly to prepare;

[0063] 2. Preservation of salt-baked chicken, chicken feet, chicken necks, chicken wings and chicken edible internal orga...

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PUM

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Abstract

The invention discloses a preservation method for salt baked meat products. The method comprises steps of smearing a preservative, dipping with the preservative, sterilizing by microwave, and sterilizing by pulsed light. According to the method, preservation by using a Chinese herbal medicine preservative, sterilization by using the microwave and sterilization by using the pulsed light, which are three preservation and sterilization technologies, are combined. The preservation method can effectively preserve the quality and prolong the shelf life of the salt baked meat products with little influence on nutrients and taste of the products. The adopted preservative is natural and nontoxic. The salt baked meat products have a unique flavor and nutritive and healthcare value. The pulsed light used for sterilization is free of toxic and side effects. The method effectively avoids disadvantages, which are caused by traditional long storage time of the salt baked meat products, of hardened meat, bad taste, high acid value caused by oxidation, and flavor change.

Description

technical field [0001] The invention relates to a fresh-keeping method for meat products, in particular to a fresh-keeping method for salt-baked meat products, and belongs to the technical field of food processing and fresh-keeping. Background technique [0002] Salt-baked meat products are famous dishes in Guangdong, with a history of more than 300 years. Because they originated in Dongjiang, Guangdong, they are called Dongjiang Cantonese-style salt-baked sauce stewed products. Today, salt-baked meat products are fragrant all over Guangdong and are well-known overseas. Cantonese-style traditional salt-baked meat products (Cantonese-style salt-baked sauce stewed products, chicken feet, chicken necks, and chicken wings) are a type of food with Lingnan characteristic food culture. It has a long history of processing, rich nutrition, convenient eating, unique flavor, deep Loved by consumers in South China, Hong Kong, Macao and Southeast Asia, it is one of the bulk meat product...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/20
Inventor 李志坚
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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