Fresh keeping agent for meat products

Abstract

The invention relates to the field of fresh keeping agents, in particular to a fresh keeping agent for meat products. The fresh keeping agent consists of the following raw materials in parts by weight: 20-24 parts of a grape seed extract, 18-24 parts of tea polyphenols, 20-26 parts of a Chinese wolfberry fruit extract, 12-16 parts of a bunge pricklyash leaf extract, 6-14 parts of propolis, 4-8 parts of pomegranate rind, 4-8 parts of nisin, 4-6 parts of sodium lactate, 8-14 parts of citric acid, 8-14 parts of garlic juice, 10-12 parts of fennel seeds, 4-8 parts of rosemary, 4-6 parts of table salt and 8-12 parts of fresh ginger. According to the fresh keeping agent for meat products, under the jointed action of various components, the meat product can have good fresh keeping effect, the shelf life can be prolonged, and high economic benefits can be obtained.

Description

technical field [0001] The invention relates to the field of preservatives, in particular to a preservative for meat products. Background technique [0002] Meat products are rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other ingredients. They are the main non-staple food in people's daily life. Weakness, postpartum blood deficiency, sallow and thin people can all use it as a nourishing product. However, meat products have problems such as short shelf life and difficult storage. The usual way to keep fresh is to put the meat in a cold storage for cold storage, which is what we often see chilled meat. During the production and distribution of chilled meat, although it has been in the Under low temperature control, the water holding capacity, tenderness and umami taste of chilled meat are improved to the greatest extent, but the meat is still contaminated with some psychrophilic bacteria, such as Listeria monocytogenes and Pseudomonas, etc. They will st...

AI Technical Summary

Problems solved by technology

However, meat products have problems such as short shelf life and difficult storage. The usual way to keep fresh is to put the meat in a cold storage for cold storage, which is what we often see chilled meat. During the production and distribution of chilled meat, although it has been in the Under low temperature control, the water holding capacity, tenderness and umami taste of chilled meat are improved to the greatest extent, but the meat is still contaminated with some psychrophilic bacteria, such as Listeria monocytogenes and Pseudomonas, etc. They will still grow and reproduce in large numbers under refrigeration conditions, eventually causing spoilage of chilled meat