Preservatives for meat products

Abstract

A disclosed antiseptic for meat products comprises the following composition in parts by weight: 0.5-3.5 parts of malic acid, 0.5-3.5 parts of dehydroacetic acid, 0.5-3.5 parts of sorbic acid, 0.5-3.5 parts of carragheenan and 100 parts of water. The antiseptic for meat products is added with the natural safe raw materials rosmarinic acid and xanthyletin which have synergistic effect, and is good in stability. A layer of an acidic film not influencing meat products is formed on the surface of the cooked meat products, and the purposes of inhibiting surface microbe growth and prolonging product shelf life are realized.

Description

technical field [0001] The invention relates to a preservative, in particular to a preservative for meat products. Background technique [0002] Food preservatives are used to prevent food from deteriorating due to microbial reproduction during storage and circulation, or due to poor storage and sales conditions, food internal quality deterioration, and color decline. Additives used in food. [0003] According to the provisions of the Hygienic Standards for the Use of Food Additives of the People's Republic of China (hereinafter referred to as GB2760), the usage amount of general food preservative monomers has a limit value. In order to make the food reach the predetermined shelf life, many food production enterprises often adopt measures such as strengthening the monitoring of raw materials, strengthening the hygiene management of the production process, using special anti-corrosion and anti-fungal agents, and adopting high-tech sterilization such as microwaves and irradia...

AI Technical Summary

Problems solved by technology

Excessive use of preservatives is a serious violation, which brings hidden dangers to food safety, seriously damages the rights and interests of consumers, and will also destroy the credit of enterprises, while increasing production costs

[0004] Salt-baked chicken, sauced pork, stewed chicken feet and other products are cooked meat products loved by the Chinese people. They are often cooked and eaten directly. The products have various flavors and are suitable for all ages. If sold under normal temperature conditions, the shelf life can generally reach more than 6 months; products sold in bulk are often refrigerated and sold at room temperature or 4°C. This form of sales has a shorter shelf life. The total number of colonies will exceed the national standard of 80,000cfu / g after 5-9 days of refrigerated sales (the hygienic standard for sauced meat products in GB2726 hygienic standards for cooked meat products), and the product sales cycle is short