Natural preservative for soy sauce stewed product as well as preparation and treatment methods of preservative

A technology for braised products and preservatives, which is applied to the preservation of meat/fish with chemicals, which can solve the problems of consumer danger, microbial contamination, physical harm, etc., and achieve the effect of long-term preservation of preservatives.

Inactive Publication Date: 2015-12-02
樟树市狮王生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauce and stewed products are traditional foods that are popular among Chinese consumers. According to market surveys in supermarkets and specialty stores, bulk sauce and stewed products account for more than half, and there are many varieties, including sauced pig's head, sauced pig's feet, sauced pig's ear, and poultry products. There are sauce chicken, sauce duck, chicken feet, duck ne

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 2.5g of ε-polylysine, 0.5g of nisin, 0.15g of natamycin, 0.2g of sodium propionate, 0.025g of vitamin C, 0.02g of malic acid, and 96.5g of water. The raw materials were mixed at high speed for 8 minutes, the mixed biological preservative was crushed to 80 mesh, and water was added for mixing to obtain a natural sauce stew product preservative.

Embodiment 2

[0023] Weigh 3.5g of ε-polylysine, 1g of nisin, 0.2g of natamycin, 0.2g of sodium propionate, 0.05g of vitamin C, 0.03g of malic acid, and 95g of water. Mix for 9 minutes, crush the mixed biological preservative to 100 mesh, add water for mixing, and obtain a natural stewed sauce preservative.

Embodiment 3

[0025] Weigh 4g of ε-polylysine, 2g of Streptococcus lactis, 0.25g of natamycin, 0.2g of sodium propionate, 0.03g of vitamin C, 0.04g of malic acid, and 93.5g of water, and mix other raw materials except water at high speed After 10 minutes, the mixed biological preservative was crushed to 100 mesh, and mixed with water to obtain a natural sauce stewed product preservative.

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PUM

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Abstract

The invention discloses a preparation method of a natural preservative for a soy sauce stewed product. The preparation method comprises the step of respectively weighing epsilon-polylysine, nisin from streptococcus lactis, natamycin, sodium propionate, vitamin C and malic acid for mixing, so as to obtain the preservative. The preservative can be applied to sauced beef, and the total number of bacterial colonies in a finished product of the preservative is reduced to a range of 36.2-67.2%. The natural compound preservative is simple to operate, efficient, high in cooperativity, safe, non-toxic, all natural, long in preservation period, and broad-spectrum in bacteriostasis.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a preservative for natural sauce and marinated products. The invention also relates to a preparation method of the natural stewed sauce preservative. Background technique [0002] Sauce and stewed products are traditional foods that are popular among Chinese consumers. According to market surveys in supermarkets and specialty stores, bulk sauce and stewed products account for more than half, and there are many varieties, including sauced pig's head, sauced pig's feet, sauced pig's ear, and poultry products. There are sauce chicken, sauce duck, chicken feet, duck neck, duck head, duck feet, etc. In addition, there are many bulk sausages, ham, etc., because bulk meat products are affected by utensils and vehicles during storage, transportation, and sales. Affected by many factors, it is easy to be contaminated by microorganisms, especially after being contaminat...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22
Inventor 洪立芝姚卫蓉李宗波
Owner 樟树市狮王生物科技有限公司
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