Purely natural solid-state preservative of chilled fresh meat

Abstract

The invention provides a purely natural solid-state preservative of chilled fresh meat. The solid-state preservative comprises the following components in parts by weight: 25 to 35 parts of tea polyphenol, 30 to 40 parts of mycose and 30 to 40 parts of nisin. The solid-state preservative has the technical effects that the color and the flavor of the chilled fresh meat are maintained, namely, the chilled fresh meat is pure in color and good in flavor while the generation of a Rancio taste is avoided; the shelf life is ensured, namely, the shelf life of fresh pork is maintained for more than 10 days, and the shelf life of a cooked meat product is maintained for more than 120 days; the solid-state preservative is sanitary and safe, namely, the solid-state preservative is prepared from natural plant raw materials for replacing chemical additives, so that the solid-state preservative conforms to the requirement of a processing technology of green food.

Description

technical field [0001] The invention relates to a pure natural solid preservative for chilled fresh meat, which belongs to the technical field of food engineering. Background technique [0002] With the continuous improvement of people's food safety requirements, the method of using natural "green" and healthy fresh-keeping technology to extend the shelf life of meat products has also attracted more and more attention, and will become a main development direction of meat product preservation in the future. Because the color and luster and local flavor of chilled fresh meat and its products are not maintained well at present, safety is poor, shelf-life is short, and the fresh-keeping effect is far from meeting the needs of consumers in general. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a pure natural solid fresh-keeping agent for chilled meat. [0004] The pure natural chilled meat solid p...

AI Technical Summary

Problems solved by technology

Due to the poor color and flavor of chilled meat and its products, poor safety, and short shelf life, the preservation effect is far from meeting the needs of consumers