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Preservative for chilled beef

A fresh-keeping agent and beef technology, applied in the field of fresh-keeping, can solve the problems of endangering human health and carcinogenicity, and achieve the effects of strong reducing ability, inhibiting lipid oxidation, and strong total antioxidant capacity

Inactive Publication Date: 2018-11-23
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, artificial antioxidants have certain safety risks. Improper use will endanger human health and even cause cancer.

Method used

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  • Preservative for chilled beef
  • Preservative for chilled beef
  • Preservative for chilled beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fresh-keeping agent for cold fresh beef is made of the following raw materials in weight percentage: lotus plant proanthocyanidin 0.02%, litchi proanthocyanidin 0.05%, coriander extract 0.25%, sterile water added to 100%.

[0030] The lotus plant proanthocyanidins are prepared by the following method: the lotus plant proanthocyanidins are prepared by the following method: the lotus plant is used as a raw material, methanol-water is used as the extractant, and the volume ratio of methanol to water in the extractant is :60:40, according to the material-liquid ratio: 1:25 (g / mL), extraction temperature is 60℃, extraction time is 1.5h, collect the filtrate, freeze-dry, and get lotus plant proanthocyanidin.

[0031] Litchi proanthocyanidins are prepared by the following method: litchi peel is used as raw material, ethanol-water is used as the extractant, the volume ratio of ethanol to water in the extractant is: (70:30), according to the ratio of material to liquid 1:25 Extract...

Embodiment 2

[0036] A fresh-keeping agent for cold fresh beef is made of the following raw materials in weight percentage: lotus plant proanthocyanidin 0.04%, litchi proanthocyanidin 0.075%, coriander extract 0.3% sterile water added to 100%.

[0037] The preparation method of the cold fresh beef preservative: the raw materials are weighed by weight percentage, and the lotus house proanthocyanidin, the litchi proanthocyanidin, and the coriander extract are mixed uniformly to obtain the cold fresh beef preservative.

[0038] The method of using the cold fresh beef preservative: spray the cold fresh beef preservative on the surface of the cold fresh beef, and package it with fresh-keeping film to obtain the finished product; the others are the same as in Example 1.

Embodiment 3

[0040] A fresh-keeping agent for cold fresh beef is made of the following raw materials in weight percentage: lotus plant proanthocyanidin 0.08%, litchi proanthocyanidin 0.1%, coriander extract 0.4%, and sterile water added to 100%.

[0041] The preparation method of the cold fresh beef preservative: the raw materials are weighed by weight percentage, and the lotus house proanthocyanidin, the litchi proanthocyanidin, and the coriander extract are mixed uniformly to obtain the cold fresh beef preservative.

[0042] The method of using the cold fresh beef preservative: spray the cold fresh beef preservative on the surface of the cold fresh beef, and package it with fresh-keeping film to obtain the finished product; the others are the same as in Example 1.

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PUM

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Abstract

The invention relates to a preservative for chilled beef. The preservative is prepared from the following raw materials in percentage by weight: 0.02-0.5% of lotus seed pot procyanidins, 0.01-0.5% oflitchi rind procyanidins, 0.01-0.5% of coriander leaf extract and the balance of water. The preservative for the chilled beef has the advantages that the preservative has a remarkable freshness preservation effect, and can extend the shelf life of the chilled beef from 7 days to 14 days; the preservative is derived from natural products, and is free from synthetic additives, thereby meeting needsof people for safety and non-toxicity.

Description

Technical field [0001] The invention relates to the technical field of preservation, in particular to a cold fresh beef preservation agent. Background technique [0002] Chilled beef is fresh meat that quickly cools the carcass after slaughter to reduce the temperature of the carcass to 0~4℃ within 24 hours. It completes the process of dead body, deactivation and maturation at a suitable temperature. It improves the tenderness and flavor of meat, and forms amino acids and soluble peptides that are beneficial to the human body. It has become the mainstream of the meat consumer market. However, cold fresh meat has deteriorated quality and short shelf life, which reduces consumer acceptance. Sex. At present, the commonly used method of keeping fresh cold beef in the industry is to solve the oxidation problem of meat by adding synthetic antioxidants such as butylated hydroxyanisole (BHA). However, artificial antioxidants have certain safety risks. Improper use will endanger human h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 李欣岳晓禹段秋虹孙智达郝修振吴丽高雪琴陈威风付丽陈亚淑王静祎唐翠娥张晶晶
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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