Fresh keeping agent for meat products
A technology for preservatives and meat products, applied in the direction of preserving meat/fish with chemicals, can solve the problems of easy deterioration, high cost, increase product cost, etc., and achieve the effect of delaying oxidation, improving anti-oxidation, bright and stable color
Inactive Publication Date: 2015-12-23
NANTONG HAOYOU FOOD ADDITIVES
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- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
[0002] At present, in meat products, there are many types of preservatives allowed by the state, and potassium sorbate, nisin and sodium lactate are commonly used in high-protein meat products. Some of these preservatives are more effective when the initial bacterial count is large. It is easy to deteriorate, and some have high cost, which increases the cost of the product
Method used
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Effect test
Embodiment 1
[0009] The fresh-keeping agent for meat products comprises the following components in parts by weight: 2 parts of glycine, 6 parts of gluconolactone, 3 parts of tea polyphenols, 8 parts of vitamins and 3 parts of ginger essential oil.
Embodiment 2
[0011] The preservative for meat products comprises the following components by weight: 5 parts of glycine, 3 parts of gluconolactone, 4 parts of tea polyphenols, 6 parts of vitamins and 2 parts of ginger essential oil.
Embodiment 3
[0013] The fresh-keeping agent for meat products comprises the following components in parts by weight: 4 parts of glycine, 3.5 parts of gluconolactone, 5 parts of tea polyphenols, 4 parts of vitamins and 2.5 parts of ginger essential oil.
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The invention discloses a fresh keeping agent for meat products. The fresh keeping agent for the meat products comprises the following components in parts by weight: 2-6 parts of glycine, 2-6 parts of glucono lactone, 3-8 parts of tea polyphenols, 2-8 parts of vitamins and 1-3 parts of fresh ginger essential oil. According to the fresh keeping agent disclosed by the invention, the inoxidizability of the meat products is greatly improved; not only can the oxidation of the meat products be delayed, but also the changes of the color and the flavor of the meat products can be delayed; and the color of the meat products is bright and stable.
Description
technical field [0001] The invention relates to a food additive, in particular to a fresh-keeping agent for meat products. Background technique [0002] At present, in meat products, there are many types of preservatives allowed by the state, and potassium sorbate, nisin and sodium lactate are commonly used in high-protein meat products. Some of these preservatives are more effective when the initial bacterial count is large. It is easy to deteriorate, and some have high cost, which increases the cost of the product. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh-keeping agent for meat products that maintains the quality of meat products. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a fresh-keeping agent for meat products, which comprises the following components in parts by weight: 2-6 parts of glycine, 2-6 parts of gluco...
Claims
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IPC IPC(8): A23B4/20
Inventor 马鑫根
Owner NANTONG HAOYOU FOOD ADDITIVES
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