A meat antiseptic antioxidant

An antioxidant and meat technology, which is applied in the field of meat antiseptic antioxidants, can solve the problems of nutrient loss, frozen meat oxidized to brown, oxidative rancidity, etc., and achieve the effect of slowing down the corruption and oxidation

Active Publication Date: 2015-09-30
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A meat antiseptic antioxidant, comprising in parts by weight: 5 parts of sodium benzoate, 4 parts of sodium propionate, 3 parts of potassium sorbate, 1 part of tea polyphenols, 2 parts of propolis, 1 part of citric acid, hydrogen sulfite 1 part sodium, 2 parts distilled water.

[0011] Weigh the raw materials according to the above weight ratio, add into distilled water at 40°C under stirring, stir well and then cool to room temperature. Spread the prepared preservative and antioxidant on the surface of the meat according to the weight of the meat at 2% to 4%, and then freeze the meat after drying.

Embodiment 2

[0013] A meat antiseptic antioxidant, comprising in parts by weight: 10 parts of sodium benzoate, 8 parts of sodium propionate, 7 parts of potassium sorbate, 5 parts of tea polyphenols, 8 parts of propolis, 4 parts of citric acid, hydrogen sulfite Sodium 5 parts, distilled water 8 parts.

[0014] Weigh the raw materials according to the above weight ratio, add into distilled water at 40°C under stirring, stir well and then cool to room temperature. Spread the prepared preservative and antioxidant on the surface of the meat according to the weight of the meat at 2% to 4%, and then freeze the meat after drying.

Embodiment 3

[0016] A meat antiseptic antioxidant, comprising in parts by weight: 6 parts of sodium benzoate, 4 parts of sodium propionate, 4 parts of potassium sorbate, 2 parts of tea polyphenols, 3 parts of propolis, 2 parts of citric acid, hydrogen sulfite 2 parts of sodium, 37 parts of distilled water.

[0017] Weigh the raw materials according to the above weight ratio, add into distilled water at 40°C under stirring, stir well and then cool to room temperature. Spread the prepared preservative and antioxidant on the surface of the meat according to the weight of the meat at 2% to 4%, and then freeze the meat after drying.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3508A23L3/358A23L1/03A23L29/00
CPCA23L3/3508A23L3/358A23L29/00Y02A40/90
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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