Complex preservative and application to refresh and cool meat

A composite fresh-keeping and cooling meat technology, applied in the field of fresh-keeping, can solve the problems such as complicated preparation process, and achieve the effects of simple preparation process, less pollution, and wide commercial use value

Active Publication Date: 2017-09-22
NORTHWEST A & F UNIV
View PDF12 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] A pork fresh-keeping agent with excellent fresh-keeping performance has been disclosed and its preparation method (Patent No.: ZL201610200302.2) uses many preservative raw materials (8-13 kinds) and uses chemical synthesis additives to make a composite preservative. The preparation process cumbersome
The published patent "a biological source composite pork preservative" (application number: 201610636900.4) uses chemical synthesis additives to make a composite preservative, and the preparation process is cumbersome, and the added garlic will make the product have a strong garlic smell, making it difficult to People who like garlic should stay away from it. Added rhubarb and other traditional Chinese medicines may make the product smell of traditional Chinese medicine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Complex preservative and application to refresh and cool meat
  • Complex preservative and application to refresh and cool meat
  • Complex preservative and application to refresh and cool meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Before leaving get off work the day before, apply 8mg / m to the utensils and fresh-keeping treatment room used the next day 3 Ozone disinfection treatment for 1 hour. On the same day, take 800ml of sterile water, mix it with 9.7g of milk-derived antibacterial peptide solution, then add 0.15g of Nisin, 1.5g of tea polyphenols, and 13g of clove essential oil in sequence, and then add 22.5g of chitosan Sugar, and stir evenly, then add edible acetic acid dropwise, and keep stirring, when the pH reaches 4.5, the chitosan is completely dissolved, then add about 144ml of sterile water until the total volume reaches 1000ml and the natural green composite preservative is successfully prepared. Take 5kg of fresh chilled beef purchased from the market on the same day, under aseptic conditions, remove large pieces (pieces) of fat and fascia, cut into pieces of about 250g in size, and place them in the prepared natural compound biological preservation solution , impregnated for 2 to...

Embodiment 2

[0051] Before leaving get off work the day before, apply 9mg / m to the utensils and fresh-keeping treatment room used the next day 3 Ozone disinfection treatment for 1 hour. On the same day, take 800ml of sterile water, mix it with 9.5g of milk-derived antimicrobial peptide solution, then add 0.18g of Nisin, 1.3g of tea polyphenols, and 12g of clove essential oil in sequence, and then add 20.0g of chitosan sugar, and stir evenly, then add edible acetic acid dropwise, and keep stirring, when the pH reaches 4.5, the chitosan is completely dissolved, then add about 146ml of sterile water until the total volume reaches 1000ml and the natural green composite preservative is successfully prepared. Take 5kg of fresh chilled pork purchased from the market on the same day, under aseptic conditions, deboning, remove large pieces of fat, cut into meat pieces of about 250g in size, place them in the prepared natural compound biological fresh-keeping solution, dip for 2 ~3min, take it out ...

Embodiment 3

[0053] The mass composition of the natural composite biological preservative is: 9.0 parts of milk-derived antimicrobial peptide, 0.2 part of Nisin, 18 parts of chitosan, 1.5 parts of tea polyphenol, 14 parts of clove essential oil, and after adjusting the pH value, add sterile water to 1000 parts. The prepared preservative can be applied to the surface of the cooled beef. Other is the same as embodiment 1, can reach the effect with embodiment 1 equally.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a complex preservative and an application to refresh and cool meat. The complex preservative is prepared from milk-derived antimicrobial peptides, nisin, chitosan, tea polyphenol, clove essential oil and water. Components in the preservative are originated from raw-food materials, and are safe and free from toxic and harm. The complex preservative fully uses the antibacterial activity, oxidization resistance and film forming property of every natural preservative agents, displays the synergetic effects among preservatives, and makes up shortcomings of narrow antimicrobial spectrum and limited preservation effect when the natural preservative is independently used; the packaging container and the refreshing treatment space are treated by ozone, thus the opportunity of polluting the chilled meat is reduced. Low chilled meat storage temperature inhibits the growth of microorganism and slows down the deterioration of the chilled meat. Through comprehensive use of multiple grid factors, the shelf life of the chilled meat is greatly prolonged. The complex preservative is simple in preparation technique, convenient to operate, good in effect and wide in commercial utilization value.

Description

technical field [0001] The invention belongs to the field of fresh-keeping technology, and in particular relates to a composite fresh-keeping agent and its application for fresh-keeping chilled meat. Background technique [0002] Currently, there are three main types of fresh meat processed and sold on the market: hot fresh meat, frozen meat and chilled meat. When frozen meat is thawed, nutrients are lost, and tenderness and freshness are reduced. Hot fresh meat is basically sold on the spot. Not only the safety and sanitation of slaughtering, quarantine, and transportation cannot be guaranteed, but also the quality of the meat is poor, and the selling price is also low. Serious It has affected the enthusiasm of breeding enterprises and consumers' perception of the fresh and fragrant meat. Compared with hot fresh meat and frozen meat, chilled meat has less juice loss, high quality, delicious taste, and better maintains the nutritional quality of meat, making chilled meat mo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 李志成黄明焜夏效东孙艳文
Owner NORTHWEST A & F UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap