Meat preservative and preparation method thereof

A meat preservative and extraction liquid technology, which is applied in the fields of using chemicals to preserve meat/fish, food ingredients containing natural extracts, food science, etc. Broad, low-cost effects

Active Publication Date: 2020-12-18
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Short preservation time and narrow antibacterial range;
[0004] 2. Many preservatives are added with chemical preservatives, which is not conducive to human health;
[0005] 3. Affect the flavor of fresh-keeping objects;
[0006] 4. The ingredients are complex and the preparation process is cumbersome;
[0007] 5. High cost and lack of practicality

Method used

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  • Meat preservative and preparation method thereof
  • Meat preservative and preparation method thereof
  • Meat preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of the meat preservative provided by the invention comprises the following steps:

[0036] 1) 20 kilograms of nettle seeds are dried, crushed to 500 mesh, and extracted with mass concentration of 60% acetone, the ratio of solid to liquid is 1:15 (kg / kg), the extraction temperature is 50° C., and the extraction time is 1 hour. Filter to obtain the acetone extract and set aside.

[0037] 2) 40 kilograms of nettle leaves and 40 kilograms of nettle stems are dried, crushed to 400 meshes, 10 times the mass concentration of raw materials is added thereto, and the mass concentration is 75% ethanol, and the vacuum rotary evaporator is used to extract for 1.5 hours, filter, and prepare Obtain ethanol extract and set aside.

[0038] 3) Mix the acetone extract in step 1) and the ethanol extract in step 2) uniformly, and homogenize for 12 minutes at a stirring speed of 2000 r / min and a temperature of 40° C. to prepare a nettle extract for future use.

[003...

Embodiment 2

[0044] The preparation method of the meat preservative provided by the invention comprises the following steps:

[0045] 1) 20 kilograms of nettle seeds were dried, crushed to 400 mesh, extracted with acetone with a mass concentration of 60%, the ratio of solid to liquid was 3:15 (kg / kg), the extraction temperature was 45°C, and the extraction time was 1.2 hours. Filter to obtain the acetone extract and set aside.

[0046] 2) 40 kilograms of nettle leaves and 40 kilograms of nettle stems are dried, crushed to 500 meshes, 11 times the mass concentration of raw materials is added thereto, and the mass concentration is 75% ethanol, and the vacuum rotary evaporator is used to extract for 2 hours, filter, and prepare Obtain ethanol extract and set aside.

[0047] 3) Mix the acetone extract in step 1) and the ethanol extract in step 2) uniformly, homogenize for 20 min at a stirring speed of 3000 r / min, and a temperature of 45° C. to obtain a nettle extract, and set aside.

[0048]...

Embodiment 3

[0053] The preparation method of the meat preservative provided by the invention comprises the following steps:

[0054] 1) 20 kilograms of nettle seeds are dried, crushed to 300 mesh, and extracted with 60% acetone with a mass concentration of 4:15 (kg / kg), the extraction temperature is 60 ° C, and the extraction time is 2 hours. Filter to obtain the acetone extract and set aside.

[0055] 2) 40 kilograms of nettle leaves and 30 kilograms of nettle stems are dried, crushed to 400 meshes, 14 times the mass concentration of raw materials is added thereto, and the mass concentration is 75% ethanol, and the vacuum rotary evaporator is used to extract for 1 hour, filter, and prepare Obtain ethanol extract and set aside.

[0056] 3) Mix the acetone extract in step 1) and the ethanol extract in step 2) evenly, and homogenize for 18 minutes under the conditions of a stirring speed of 4000 r / min and a temperature of 50° C. to obtain a nettle extract, which is set aside.

[0057] 4) ...

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PUM

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Abstract

The invention discloses a meat preservative and a preparation method thereof. The meat preservative is composed of the following raw materials in parts by weight: 40-80 parts of nettle extract, 20-60 parts of vinegar-soaked liquid, 0.5-3 parts of sucrose fatty acid ester and 0.5-3 parts of glycerin monostearate. The meat preservative provided by the invention has the effects of effectively prolonging the preservation time of livestock and poultry meat and fresh fish and has the advantages of capacity of sterilizing and flavoring, edibility, simplicity, low cost, wide application and the like.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a meat preservation agent and a preparation method thereof. Background technique [0002] Preservatives can prevent food from becoming moldy and rotting, and inhibit the growth of bacteria and mold. They are often used in the production of ham, sausage, fish and meat products. But there is following defect in existing antistaling agent: [0003] 1. Short preservation time and narrow antibacterial range; [0004] 2. Many preservatives are added with chemical preservatives, which is not conducive to human health; [0005] 3. Affect the flavor of fresh-keeping objects; [0006] 4. The ingredients are complex and the preparation process is cumbersome; [0007] 5. The cost is high and lacks practicality. Contents of the invention [0008] In view of this, the object of the present invention is to propose a meat fresh-keeping agent and a preparation method thereof, so ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2250/21
Inventor 李赤翎
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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