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Preparation method and application of preservative for chilled fresh meat

A technology for preservatives and chilled meat, applied in the application, preservation of meat/fish with chemicals, preservation of food ingredients as antimicrobials, etc., can solve the problems of high price of biological preservatives, low cost performance, etc. , high safety, significant effect

Inactive Publication Date: 2017-09-15
NORTHEAST FORESTRY UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the food safety problem of existing chemical preservative residues, and the problem of high price and low cost performance of biological preservatives

Method used

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  • Preparation method and application of preservative for chilled fresh meat
  • Preparation method and application of preservative for chilled fresh meat
  • Preparation method and application of preservative for chilled fresh meat

Examples

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specific Embodiment approach 1

[0021] Specific embodiment one: the preparation method of chilled fresh meat preservative of the present embodiment, comprises the following steps:

[0022] 1. Pretreatment of raw materials:

[0023] The Korean pine tower is rinsed with distilled water, dried, crushed and passed through a 40-60 mesh sieve for subsequent use;

[0024] Second, the preparation of preservatives:

[0025] Using Korean pine cone powder as raw material, the active ingredient proanthocyanidins is extracted through ultrasonic-microwave combination, and the conditions of ultrasonic treatment are: ethanol solution is used as solvent, the volume concentration of ethanol solution is 30%~60%, and the ratio of solid to liquid is 1: (9~15), the ultrasonic power is 400W, the extraction temperature is 45~75°C, the ultrasonic treatment time is 45~90min, the pH value is 4~6; microwave treatment is performed after ultrasonic treatment, the microwave power is 500W, and the microwave treatment is 15s , pause for 1...

specific Embodiment approach 2

[0026] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the volume concentration of ethanol in step 2 is 50%. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0027] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the ratio of material to liquid in step 2 is 1:13. Others are the same as in the first or second embodiment.

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Abstract

The present invention discloses a preparation method and an application of a preservative for chilled fresh meat, and relates to the preparation method and the application of the preservative. The preparation method aims at solving a food safety problem of residues of existing chemical preservatives and problems that biological preservatives are expensive, not high in cost performance, etc. The method is as follows: firstly, raw material pretreatment: pinus koraiensis pinecones are rinsed using distilled water, the rinsed pinus koraiensis pinecones are dried, the dried pinus koraiensis pinecones are crushed, and the crushed pinus koraiensis pinecones are sieved for a standby application; and secondly, preservative preparation: pinus koraiensis pinecone powder is used as a raw material and a combination of ultrasonic wave and microwave is used to auxiliarily extract effective ingredients of procyanidins. The method uses the pinus koraiensis pinecones in xiaoxing'an mountains as the characteristic raw material and effective preservative and sterilization ingredients of the procyanidins are extracted out. The preservative has advantages of being wide in raw material source, low in costs, purely natural, high in safety, etc., and is used for preservation of the chilled fresh meat.

Description

technical field [0001] The invention relates to a preparation method and application of a preservative. Background technique [0002] At present, the antiseptic technologies and methods used for chilled meat mainly include adding preservatives, ultraviolet or radiation sterilization, coating preservation, and modified atmosphere packaging preservation. Among the many anti-corrosion methods, the use of food additives is one of the most widely used anti-corrosion and fresh-keeping methods with outstanding effects. However, most of the currently used chemical preservatives are sodium benzoate, sodium sorbate and other chemical preservatives, and their residue after use has always been a hot food safety issue that consumers pay attention to; although biological preservatives are relatively safe, they are more expensive , so the range of use and usage is small. Contents of the invention [0003] The present invention aims to solve the food safety problem of existing chemical ...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/082A23V2250/2104A23V2300/48A23V2300/10
Inventor 郭庆启张娜
Owner NORTHEAST FORESTRY UNIVERSITY
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