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Lysozyme composite fresh keeping agent as well as preparation method and application thereof

A compound fresh-keeping and lysozyme technology is applied in the application, preservation of meat/fish with chemicals, and food ingredients as anti-microbial preservation. Excellent freshness preservation effect

Inactive Publication Date: 2018-12-04
JIAYING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there is no report on the research on making lysozyme, natamycin or vitamin E into a composite preservative for the preservation of salt-baked chicken products.

Method used

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  • Lysozyme composite fresh keeping agent as well as preparation method and application thereof
  • Lysozyme composite fresh keeping agent as well as preparation method and application thereof
  • Lysozyme composite fresh keeping agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The mass concentration of sodium alginate is 1%, the mass concentration of sodium chloride is 5%, the mass concentration of lysozyme is 0.15%, the mass concentration of natamycin is 0.1%, and the mass concentration of vitamin E is 0.15%. The amount is water.

Embodiment 2

[0027] The mass concentration of sodium alginate is 5%, the mass concentration of sodium chloride is 1%, the mass concentration of lysozyme is 0.15%, the mass concentration of natamycin is 0.15%, and the mass concentration of vitamin E is 0.2%. The amount is water.

Embodiment 3

[0029] The mass concentration of sodium alginate is 2%, the mass concentration of sodium chloride is 4%, the mass concentration of lysozyme is 0.15%, the mass concentration of natamycin is 0.2%, and the mass concentration of vitamin E is 0.25%. The amount is water.

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PUM

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Abstract

The invention relates to a meat fresh keeping agent, in particular to a lysozyme composite fresh keeping agent. The lysozyme composite fresh keeping agent is prepared from the following components inpercentage by mass: 1%-5% of sodium alginate, 1%-5% of sodium chloride, 0.10%-0.50% of lysozyme, 0.10%-0.30% of natamycin, 0.10%-0.35% of vitamin E and the balance of water. The invention further provides a preparation method and application of the lysozyme fresh keeping agent. According to the lysozyme composite fresh keeping agent disclosed by the invention, the lysozyme is combined with the natamycin capable of restraining growth and propagation of fungi and the vitamin E, so that the shelf life of salted baked chickens can be obviously prolonged by 7-10d or above, the fresh keeping effectof the meat fresh keeping agent is better than that of samples in the blank group, and rise of the total bacterium number, the pH value and the TVB-N value of the salted baked chickens can be effectively restrained.

Description

technical field [0001] The invention relates to a meat preservative, especially a lysozyme composite preservative, and also relates to a preparation method and application of the lysozyme composite preservative. Background technique [0002] Salt-baked chicken is one of the most representative traditional foods in the Hakka region. It is popular among consumers for its golden color, thin and crispy skin, tender meat, rich flavor, unique salt-baked flavor and rich nutrition. The traditional salt-baked chicken is made by wrapping the marinated whole chicken with sandpaper and tin foil, and baked with coarse sea salt at high temperature. It has not undergone strict packaging and sterilization treatment. 2-3d, the shelf life is short, which greatly restricts sales and transportation. Industrialized production cannot produce authentic salt-baked chicken due to restrictions on regions, temperatures, and salt-baked methods. Therefore, preservation of salt-baked chicken limits the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/24
CPCA23B4/20A23B4/22A23B4/24A23V2002/00A23V2200/10A23V2250/5026A23V2250/712
Inventor 钟艳梅
Owner JIAYING UNIV
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