Composite natural fresh-keeping agent for cold fresh meat and application of composite natural fresh-keeping agent
A technology for chilled meat and preservative, which is applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problem of few chilled meat, and achieve the effect of improving antibacterial performance, wide antibacterial spectrum, and expanding antibacterial spectrum.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Publication Date
- 2016-12-14
- Estimated Expiration
- Not applicable · inactive patent
Smart Images
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Abstract
Description
technical field
[0001] The invention relates to a composite natural preservative for chilled fresh meat and its application, which belongs to the technical field of chilled fresh meat preservation, and in particular relates to a compound natural preservative for chilled fresh meat, which is prepared by using biological source raw materials, and the preparation method is simple, and has the advantages of non-toxicity, safety, and wide antibacterial spectrum. , easy to operate during use, outstanding fresh-keeping effect, and a compound natural fresh-keeping agent for chilled fresh meat with important industrial value and its application. Background technique
[0002] Chilled fresh meat means that the slaughtered carcass is rapidly cooled, so that the temperature of the carcass (the center of the hind leg meat) drops to 0-4°C within 24 hours, and it is kept at 0-4°C during the subsequent processing, distribution and sales. Range of fresh meat. In the process of chilled meat p...
Examples
Embodiment 1
[0021] A composite natural antistaling agent for chilled meat, which consists of the following components in parts by weight: 3 parts of tea polyphenols, 3 parts of chitosan, 4 parts of nisin, 6 parts of natamycin, and 3 parts of lysozyme 5 parts of oregano essential oil, 10 parts of vitamin C, 10 parts of vitamin E, 16 parts of erythrobonic acid, 18 parts of spice extract, 160 parts of water;
[0022] The preparation method of the spice extract is as follows: the spices with the weight ratios of 16 parts of ginger, 14 parts of garlic, 20 parts of cinnamon, 18 parts of cardamom, 7 parts of cloves and 5 parts of rosemary are respectively dried, pulverized and mixed evenly, and added Extract with 95% ethanol, the ratio of solid to liquid is 1Kg: 20L, extract with traditional Chinese medicine ultrasonic extraction machine for 2 hours, remove the filter residue, collect the supernatant, concentrate to 1.7-1.9 times the volume by rotary evaporation in a reduced-pressure water bath, ...
Embodiment 2
[0025] The fresh-keeping test was compared with pork special fresh-keeping agent produced by Hubei Yuancheng Pharmaceutical Co., Ltd.
[0026]On April 7, 2015, a test on the freshness effect of different preservatives on chilled pork during storage was carried out. The longissimus dorsi of fresh pigs was removed from the fascia on a clean and sterilized chopping board, and cut into pieces of uniform size and mass (200g±10 ) g meat pieces were randomly divided into 3 groups, with 5 repetitions in each group. Groups 1 and 2 were treated with the composite natural antistaling agent for chilled fresh meat of the present invention in Example 1 and the special antistaling agent for pork provided in Example 2 respectively, and group 3 used distilled water as a control test. The three groups of meat pieces were soaked for 2.5 minutes, and after standing for 15 minutes, they were accurately weighed, put into aseptic bags, vacuum-packed, and placed in a (4±1)°C freezer for storage for l...