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Uncooked fresh meat preservative and preparation method thereof

A fresh-keeping method and technology of preservatives, which are applied in chemical preservation of meat/fish, food science, applications, etc., can solve the problems of unreasonable control of preservative components, unsatisfactory shelf life, and short shelf life, etc., and achieve extended Fresh-keeping cycle and shelf life, excellent antibacterial and bactericidal effects, and the effect of extending shelf life

Inactive Publication Date: 2017-12-22
贵州松桃嘟嘟食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, due to the unreasonable control of the ingredients of the preservative, the quality of the preservative is still poor after the preservative is used to process pork, and the fresh-keeping period is still not long, and the shelf life is not ideal.

Method used

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  • Uncooked fresh meat preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1L of water is used to prepare pork preservative, which contains 0.1g of ammonium nitrate, 0.03g of lactoferrin and 0.08g of lactic acid bacteria. Adjust its pH value to 5.8-6.1. After the preparation is completed, store it in an environment with a temperature of 0-4°C until use.

[0020] Strictly follow pork slaughter standards, such as chilled meat hygienic standards and production processes to produce fresh pork, and after cutting, rinse with water at a temperature of 10-15°C so that the temperature of the pork is 10-15°C, then soak it Put it in the antistaling agent for 3-5 minutes, then dry the surface moisture, pack it, and store it in an environment with a temperature of 0-4°C.

Embodiment 2

[0022] 1L of water is used to prepare pork fresh-keeping agent, which contains 0.5g of ammonium nitrate, 0.07g of lactoferrin and 0.11g of lactic acid bacteria. Adjust its pH value to 5.8-6.1. After the preparation is completed, store it in an environment with a temperature of 0-4°C until use.

[0023] Strictly follow pork slaughter standards, such as chilled meat hygienic standards and production processes to produce fresh pork, and after cutting, rinse with water at a temperature of 10-15°C so that the temperature of the pork is 10-15°C, then soak it Put it in the antistaling agent for 3-5 minutes, then dry the surface moisture, pack it, and store it in an environment with a temperature of 0-4°C.

Embodiment 3

[0025] 1L of water is used to prepare pork fresh-keeping agent, which contains 0.3g of ammonium nitrate, 0.05g of lactoferrin and 0.09g of lactic acid bacteria. Adjust its pH value to 5.8-6.1. After the preparation is completed, store it in an environment with a temperature of 0-4°C until use.

[0026] Strictly follow pork slaughter standards, such as chilled meat hygienic standards and production processes to produce fresh pork, and after cutting, rinse with water at a temperature of 10-15°C so that the temperature of the pork is 10-15°C, then soak it Put it in the antistaling agent for 3-5 minutes, then dry the surface moisture, pack it, and store it in an environment with a temperature of 0-4°C.

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Abstract

The invention relates to the technical field of uncooked fresh meat preservation and in particular to an uncooked fresh meat preservative and a preparation method thereof. The preservative is prepared from ammonium nitrate, lactoferrin, lactic acid bacteria and water, under the action of the ammonium nitrate, the lactoferrin and the lactic acid bacteria, the preservative has an infectious microbe killing function, various pathogenic bacteria can be effectively preventing from being adhered to the surface of pig meat, generation of thiobarbituric acid and malondialdehyde in the lipid peroxidation process induced by iron is inhibited, a very good anti-oxidation function is achieved, a long shelf life is achieved for the pig meat in refrigeration preservation, the bright red color of fresh pig meat is maintained for a long time, and the nutrient values of the meat are increased.

Description

technical field [0001] The invention relates to the technical field of fresh meat preservation, in particular to a fresh meat preservation agent and a preparation method thereof. Background technique [0002] my country is a big pig breeding country and also a big producer of fresh pork. The fresh pork produced in my country is not only supplied to the domestic market, but also exported in large quantities overseas. However, in recent years, chilled pork is gradually replacing traditional frozen meat and hot fresh meat due to its delicious juice, delicate taste, high nutritional value and long fresh-keeping period, and has become a new consumption form of fresh pork. Although chilled pork is always in a low temperature environment of 0-4°C from production to sales, it still cannot completely inhibit the reproduction of psychrophilic microorganisms, resulting in a short shelf life, which seriously restricts the production of chilled pork in my country and the domestic and fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2250/54248
Inventor 郭勇
Owner 贵州松桃嘟嘟食品有限公司