Meat anticorrosion anti-oxidant

Abstract

The invention provides a meat anticorrosion anti-oxidant, comprising the following components by weight: 5-10 parts of sodium benzoate, 4-8 parts of sodium propionate, 3-7 parts of potassium sorbate, 1-5 parts of tea polyphenol, 2-8 parts of propolis, 1-4 parts of citric acid, 1-5 parts of sodium bisulfate, and 2-8 parts of distilled water. The meat anticorrosion anti-oxidant provided by the invention uses safe and nontoxic raw materials, will not affect quality of meat, and can effectively alleviate corruption and oxidation of the meat.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a meat antiseptic antioxidant. Background technique [0002] Fresh meat is prone to spoilage at high temperatures. Fermentation and drying methods are usually used to preserve meat, but such preservation methods will not only affect the taste and flavor of the meat, but also lead to the loss of nutrients. Freezing is another commonly used preservation method. Frozen meat has less juice loss and high nutritional value. However, frozen meat is easily oxidized to brown during storage, transportation and sales, which affects its commercial value. In addition, oxidative rancidity often occurs during the processing and distribution of meat products, which leads to the degradation of lipids and proteins in meat products. Contents of the invention [0003] The purpose of the present invention is to provide a safe, non-toxic meat antiseptic antioxidant that can effectively prolo...

AI Technical Summary

Problems solved by technology

[0002] Fresh meat is prone to spoilage at high temperatures. Fermentation and drying methods are usually used to preserve meat, but such preservation methods will not only affect the taste and flavor of the meat, but also lead to the loss of nutrients

Freezing is another commonly used preservation method. Frozen meat has less juice loss and high nutritional value. However, frozen meat is easily oxidized to brown during storage, transportation and sales, which affects its commercial value.

In addition, oxidative rancidity often occurs during the processing and distribution of meat products, which leads to the degradation of lipids and proteins in meat products