Fresh keeping agent for portulacaoleraceaL., as well as preparation method and application of fresh keeping agent

A technology of antistaling agent and purslane, which is applied in application, food preservation, meat/fish preservation with chemicals, etc., can solve the side effects of chemical preservatives and other problems, and achieve the effect of prolonging the storage period

Inactive Publication Date: 2018-04-03
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a green plant source antistaling agent with purslane extract as an active ingredient without toxic and side effects, so as to solve the side effect problem of existing chemical antistaling agents

Method used

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  • Fresh keeping agent for portulacaoleraceaL., as well as preparation method and application of fresh keeping agent
  • Fresh keeping agent for portulacaoleraceaL., as well as preparation method and application of fresh keeping agent
  • Fresh keeping agent for portulacaoleraceaL., as well as preparation method and application of fresh keeping agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: The purslane chilled meat fresh-keeping agent contains 0.5% of purslane alcohol extract, 0.3% of emulsifier, supplemented to 100% with water.

Embodiment 2

[0032] Embodiment 2: The purslane chilled meat fresh-keeping agent contains 2.5% of purslane alcohol extract, 0.4% of emulsifier, supplemented to 100% with water.

Embodiment 3

[0033] Embodiment 3: The purslane chilled meat fresh-keeping agent contains 5% of purslane alcohol extract, 0.5% of emulsifier, supplemented to 100% with water.

[0034] The purslane chilled fresh meat preservative of above-mentioned embodiment uses method as follows:

[0035] A: Put the pork to be treated in the above preservative, soak it at 1-4°C for 15-20 minutes, remove it, drain it, put it in a ziplock bag, squeeze out the air, and refrigerate at 1-4°C.

[0036] Or B: Spray the antistaling agent evenly on the pork to be treated, put it into a ziplock bag, squeeze out the air, and refrigerate at 1-4°C.

[0037] Or C: Spread the antistaling agent evenly on the pork to be treated, put it into a ziplock bag, squeeze out the air, and refrigerate at 1-4°C.

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PUM

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Abstract

The invention discloses a fresh keeping agent for portulacaoleraceaL., as well as a preparation method and application of the fresh keeping agent, and belongs to the technical field of fresh keeping of meat. The fresh keeping agent is an aqueous preparation, contains 0.5%-5% of a portulacaoleraceaL. extract, and the balance of addition agents. The phenolic compound is simple to extract, and has good antioxidant activity. The fresh keeping agent is a natural plant source fresh keeping agent, is free from chemical synthesis components, safe and environmental-friendly, has the efficacy of being preservative and fresh-keeping, and can effectively delay the rotting and deteriorating speed of chilled meat. The fresh keeping agent is applied by a soaking method, a sprinkling method and a spreading method, a medical film is formed on the surface of chilled meat treated with the fresh keeping agent, and the fresh keeping agent is free from toxin and can be eaten. The storage time of the chilledmeat preserved by the method can be effectively prolonged.

Description

technical field [0001] The invention belongs to the field of meat fresh-keeping, and in particular relates to a purslane fresh-keeping agent, a preparation method and an application thereof. Background technique [0002] Meat is rich in nutrients such as protein and vitamins, and has high water activity. During processing, storage, and transportation, it is easily affected by microorganisms and environmental factors, which can easily cause it to spoil, thus losing its edible value and even causing huge losses. . At present, chilled meat, as a new consumption form of raw pork, has a good development prospect. However, its storage period is short, and it can only be stored for about 5 days at 0-4°C, which seriously limits the development of its industrial chain. [0003] Generally, the storage of pork adopts low-temperature refrigeration, which is divided into two types: cold storage and frozen storage. However, the circulation time of chilled fresh meat is short and the shel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/08A23B4/10A23L3/3472
CPCA23B4/08A23B4/10A23B4/18A23L3/3472A23V2002/00A23V2200/10A23V2200/02A23V2250/21
Inventor 闫合范小静刘善智李彤吴华冯俊涛张兴
Owner NORTHWEST A & F UNIV
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