Antiseptic and fresh-keeping compounding agent for meat product

Abstract

The present invention discloses an antiseptic and fresh-keeping compounding agent for a meat product. The antiseptic and fresh-keeping compounding agent is composed of the following components in parts by mass: 0.06-0.1 part of nisin, 10-20 parts of lactic acid, 10-25 parts of trehalose, 0.1-0.2 part of natamycin and 900-1,000 parts of distilled water. The natural fresh-keeping agents are compounded together, the different fresh-keeping agents respectively have inhibiting and killing functions for bacteria of the meat product, at the same time, the fresh-keeping agents are supplemented, a sterilization effect is greatly improved, a shelf life of the meat product is effectively extended, people's diet health is ensured and economic benefits of businessmen are ensured.

Description

technical field [0001] The invention relates to an antiseptic and fresh-keeping compound agent for meat products, which is applied in the technical field of fresh-keeping meat products. Background technique [0002] Meat products are rich in protein and have a large water content. They have strict requirements on the storage environment and are easily affected by microorganisms, resulting in product spoilage and causing huge economic losses to the processing of meat products. Meat and meat products are in production, Packaging, storage, transportation, sales and other links will inevitably be polluted by microorganisms in the environment and cause spoilage. According to statistics, 10-20% of food losses in the world are abandoned due to various corruptions. Contaminated food not only causes economic and image losses to the manufacturer, but also damages the health of consumers by producing toxins on food. [0003] There are not many preservatives allowed by the current regu...

AI Technical Summary

Problems solved by technology

[0002] Meat products are rich in protein and have a large water content. They have strict requirements on the storage environment and are easily affected by microorganisms, resulting in product spoilage and causing huge economic losses to the processing of meat products. Meat and meat products are in production, Packaging, storage, transportation, sales and other links will inevitably be polluted by microorganisms in the environment and cause spoilage. According to statistics, 10-20% of food losses in the world are abandoned due to various corruptions. Contaminated food will not only cause economic and image losses to the manufacturer, but also damage the health of consumers when microorganisms produce toxins on food