Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof

A preservative and performance technology, applied in the field of pork preservative and its preparation, can solve the problems of insufficient depth and single biological preservative, and achieve the effects of enhanced fresh-keeping performance, excellent anti-corrosion and fresh-keeping performance, and synergistic fresh-keeping performance

Inactive Publication Date: 2016-06-01
LIANYUNGANG HENGTU FARMING DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are many reports on the research of pork preservatives at home and abroad, most of them focus on the application of chemical preservatives or the research of single biological preservatives, the fresh-keeping effect of multiple biological preservatives on pork and the combination of preservatives and preservatives. The research on the comprehensive fresh-keeping effect of the combination of irradiation technology and modified atmosphere packaging technology is not deep enough

Method used

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  • Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A pork fresh-keeping agent with excellent fresh-keeping performance proposed by the present invention, its raw materials include by weight: 30 parts of clove cinnamon compound extract, 10 parts of pomegranate peel extract, 3.5 parts of chitosan, 4.5 parts of trehalose, 4 parts of propolis 5.5 parts of lysozyme, 2.5 parts of tea polyphenols, 3.5 parts of ε-polylysine, 2.5 parts of acetic acid, 2 parts of sodium lactate, 2 parts of grape seed essential oil, 2 parts of citrus essential oil, and 3 parts of Bacillus natto.

[0027] The compound extract of clove and cinnamon is prepared according to the following process: Weigh 3.5 parts of clove powder and 2 parts of cinnamon powder in parts by weight, add them to 100ml of distilled water, heat in a constant temperature water bath at 80°C for 8 hours, cool to room temperature, and keep vibrating during the cooling process Shake, then centrifuge at 2750 rpm for 20 min, take the supernatant, and obtain the clove cinnamon compound...

Embodiment 2

[0034] A pork fresh-keeping agent with excellent fresh-keeping performance proposed by the present invention, its raw materials include by weight: 20 parts of clove cinnamon compound extract, 15 parts of pomegranate peel extract, 2 parts of chitosan, 6 parts of trehalose, 2 parts of propolis 8 parts of lysozyme, 1 part of tea polyphenol, 5 parts of ε-polylysine, 1 part of acetic acid, 3 parts of sodium lactate, 1 part of grape seed essential oil, 3 parts of citrus essential oil, and 2 parts of Bacillus natto.

[0035] Among them, the pomegranate peel extract was prepared according to the following process: the pomegranate peel was crushed and passed through a 40-mesh sieve, water was used as a solvent with a solid-liquid ratio of 3:17, extracted at 70°C for 2 hours, and the pomegranate peel extract was obtained after filtration.

[0036] The traditional Chinese medicine compound additive is prepared according to the following process: 5 parts of cardamom, 8 parts of allspice, 1...

Embodiment 3

[0042] A pork fresh-keeping agent with excellent fresh-keeping performance proposed by the present invention, its raw materials include by weight: 40 parts of clove cinnamon compound extract, 5 parts of pomegranate peel extract, 5 parts of chitosan, 3 parts of trehalose, 6 parts of propolis 3 parts of lysozyme, 4 parts of tea polyphenols, 2 parts of ε-polylysine, 4 parts of acetic acid, 1 part of sodium lactate, 3 parts of grape seed essential oil, 1 part of citrus essential oil, 4 parts of Bacillus natto.

[0043] The traditional Chinese medicine compound additive is prepared according to the following process: 6 parts of cardamom, 2 parts of allspice, 4 parts of thyme, 2 parts of ginger, 4 parts of litsea cubeba, 2 parts of mustard seed, 4 parts of sage and 2 parts of tangerine peel are mixed and pulverized, Mix evenly to obtain material a, then add material a to ethanol solution, stir evenly, and freeze-dry to obtain material b; then mix material b and water evenly, decoct a...

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Abstract

The invention discloses a pork fresh-keeping agent with an excellent fresh-keeping performance. The pork fresh-keeping agent is characterized by comprising the following materials in parts by weight: 20-40 parts of clove and cinnamon compound extracting solution, 5-15 parts of pomegranate extracting solution, 2-5 parts of chitosan, 3-6 parts of trehalose, 2-6 parts of propolis, 3-8 parts of lysozyme, 1-4 parts of tea polyphenol, 2-5 parts of Epsilon-polylysine, 1-4 parts of acetic acid, 1-3 parts of sodium lactate, 1-3 parts of grape-seed essential oil, 1-3 parts of orange essential oil and 2-4 parts of bacillus natto. The invention also discloses a preparation method of the pork fresh-keeping agent with the excellent fresh-keeping performance. The pork fresh-keeping agent disclosed by the invention has excellent preservative and fresh-keeping performances.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a pork fresh-keeping agent with excellent fresh-keeping performance and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people pay more attention to the safety and hygiene quality of meat products, and at the same time have higher requirements on the meat processing system and consumption patterns. Chilled meat is a sales form of fresh meat widely used at home and abroad. During the production and circulation of chilled meat, although it has been under low temperature control, the water holding capacity, tenderness and umami taste of the chilled meat have been improved to the greatest extent, but the meat is still contaminated with some psychrophilic bacteria, such as mononuclear cells Listeria and Pseudomonas, etc., they will still grow and multiply in large quantities under refrigeration conditions, and ev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22
Inventor 张亮宋兆霞杨海蓉
Owner LIANYUNGANG HENGTU FARMING DEV CO LTD
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