Preservative for low-temperature meat product

Abstract

The invention relates to a preservative for a low-temperature meat product. The preservative comprises, by weight, 1-5% of glyceride, 1-5% of soyabean lecithin, 1-2% of an organic acid or inorganic acid, 10-20% of ethanol, 10-20% of sodium dehydroacetate, 10-20% of glucono-delta-lactone, 10-20% of sodium erythorbate and 8-57% of water. The preservative can be directly sprayed on the surface of a low-temperature meat product, has effects of killing bacteria, inhibiting bacteria, preventing spoilage and retaining freshness, and can be used as an additive for retaining freshness in low-temperature meat product manufacture. A test proves that through the preservative, a refreshing period of the low-temperature meat product is prolonged to more than 45 days from average 30 days so that the preservative can effectively prolong a refreshing period. A preparation method of the preservative has simple processes, utilizes raw materials having wide sources and is convenient for use.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a fresh-keeping agent for meat products, in particular to a fresh-keeping agent for low-temperature meat products whose storage temperature is within the range of 0-4°C. Background technique [0002] At present, the commonly used preservation method for low-temperature meat products is to add preservatives to low-temperature meat products when producing low-temperature meat products. The products contain thermophilic bacillus, but the existing low-temperature meat product production process cannot kill it, which will easily lead to the deterioration of the meat products, resulting in the shelf life of the low-temperature meat products being less than 30 days. It can be seen that the use of simple antiseptic Its fresh-keeping effect of agent is not obvious, meanwhile, there is no low-temperature meat product preservative available for use on the market at the same time. [0003] By se...

AI Technical Summary

Problems solved by technology

[0004] A fresh-keeping agent for low-temperature meat products (CN1817147), which discloses a new fresh-keeping agent for low-temperature meat products, aiming at the problems that the existing low-temperature meat products can only prolong the shelf life by adding preservatives. It is formulated from glyceride, soybean lecithin, organic acid or inorganic acid, ethanol and water, which has the advantages of prolonging the fresh-keeping period and simple preparation