Preservative for meat products
A technology for preservatives and meat products, which is applied in the preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, food ingredients, etc., can solve problems such as adverse effects on human health, poor fresh-keeping effect, and certain toxicity, etc. To achieve the effect of no toxic side effects, low production cost and cheap raw materials
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Embodiment 1
[0012] In the embodiment of the present invention, a preservative for meat products is composed of the following raw materials in parts by weight: 25 parts of sodium phytate, 14 parts of potassium magnesium aspartate, 3 parts of calcium glycerophosphate, 8 parts of oregano oil, 5 parts of myristic acid, 13 parts of gum arabic, 3 parts of sucrose fatty acid ester, 0.8 part of grape seed and 0.9 part of nisin.
Embodiment 2
[0014] In the embodiment of the present invention, a preservative for meat products is composed of the following raw materials in parts by weight: 23 parts of sodium phytate, 12 parts of potassium magnesium aspartate, 4 parts of calcium glycerophosphate, 9 parts of oregano oil, 4 parts of myristic acid, 15 parts of gum arabic, 5 parts of sucrose fatty acid ester, 1.2 parts of grape seed and 0.8 part of nisin.
Embodiment 3
[0016] In the embodiment of the present invention, a preservative for meat products is composed of the following raw materials in parts by weight: 20 parts of sodium phytate, 10 parts of potassium magnesium aspartate, 1 part of calcium glycerophosphate, 4 parts of oregano oil, 2 parts of myristic acid, 10 parts of gum arabic, 1 part of sucrose fatty acid ester, 0.3 part of grape seed and 0.5 part of nisin.
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