Complex preservative and application to refresh and cool meat

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...

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

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