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Composite preservative for meat and application method thereof

A technology of compound fresh-keeping and anti-staling agent, applied in the direction of preserving meat/fish with chemicals, to achieve the effect of maintaining nutrition and flavor, fresh and smooth taste, and safe and environmentally friendly components

Inactive Publication Date: 2014-07-23
任素华 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preservation and preservation of meat has been an important subject of human research since ancient times. With the changes in the lifestyle and rhythm of modern people, the traditional meat preservation technology can no longer meet people's needs. It is imperative to study the preservation technology of meat in depth. Row

Method used

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  • Composite preservative for meat and application method thereof
  • Composite preservative for meat and application method thereof
  • Composite preservative for meat and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0020] A kind of compound preservative for meat is formed by mixing the components as described in Table 1.

[0021] Table 1 (unit: g)

[0022]

[0023] The preparation method of Zanthoxylum bungeanum extract is as follows: pre-freeze the dried fruit of Zanthoxylum bungeanum at -20°C to -65°C for 0.5 to 1 hour, then pulverize at 0°C to 5°C, pass through a 30 to 50 mesh sieve, and then crush the 5kg of Zanthoxylum bungeanum fruit is extracted with supercritical carbon dioxide, and ethanol is used as an entraining agent. Equivalent to 20g dried fruit of Zanthoxylum bungeanum), sealed and stored at 4°C.

[0024] Preparation of Zanthoxylum bungeanum leaf extract: Pulverize red Zanthoxylum bungeanum leaves, add methanol with a concentration of 50% according to the ratio of material to liquid 1g: 25ml as an extractant, shake at room temperature, separate the supernatant, and concentrate and dry the supernatant to obtain the extract. paste, disperse the extract in purified water...

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Abstract

The invention belongs to the technical field of food preservation, and particularly relates to a composite preservative for meat and an application method thereof. The composite preservative for meat comprises the following components in parts by weight: 2-5 parts of chitosan, 1-2 parts of tea polyphenol, 1-2 parts of green tea powder, 8-15 parts of Zanthoxylum bungeanum extract, 5-10 parts of Zanthoxylum bungeanum leaf extract, 15-20 parts of bamboo vinegar solution and 50-80 parts of water. The bamboo vinegar solution is a product prepared by cooling a vaporizing liquid which is obtained by heating and decomposing bamboo at high temperature. The Zanthoxylum bungeanum extract, Zanthoxylum bungeanum leaf extract and bamboo vinegar solution can be purchased in the market or prepared according to the prior art. The composite preservative for meat adopts pure natural plant components, is free of antibiotics and conventional bactericides, and thus, is safe and environment-friendly in components; and after special proportioning, the product has broad-spectrum antimicrobial effect, and effectively inhibits the microbes from growth in the low-temperature preservation process of fresh pork and other meat products, thereby prolonging the storage time and shelf life of fresh meat.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a composite meat preservation agent and its application method. Background technique [0002] The preservation and preservation of meat has been an important subject of human research since ancient times. With the changes in the lifestyle and rhythm of modern people, the traditional meat preservation technology can no longer meet people's needs. It is imperative to study the preservation technology of meat in depth. Row. Scholars at home and abroad have conducted extensive research on meat preservation. At present, it is believed that any fresh-keeping method has disadvantages, and comprehensive fresh-keeping technology must be adopted to give full play to the advantages of various preservation methods to achieve the purpose of complementary advantages and multiplied effects. The spoilage of meat is mainly caused by three factors: (1) microbial contaminati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/18
Inventor 张进
Owner 任素华
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