A compound antistaling agent of red bayberry residue extract and its application in cold fresh meat of Chinese giant salamander
A technology of antistaling agent and extract, which is applied in the field of compound antistaling agent of red bayberry residue extract and its preparation, can solve the problems of high cost and cumbersome operation, and achieve the effect of preventing rot and deterioration, simple operation, and strong antiseptic preservation effect
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Embodiment 1
[0028] Example 1 Fresh-keeping effect of red bayberry residue extract, tea polyphenols and carvacrol essential oil on giant salamander chilled meat
[0029] 1. Preparation of bayberry residue extract
[0030] After squeezing the red bayberry pulp, take the residue, dry it with hot air, use 75% ethanol, the ratio of solid to liquid is 1:15 (W / V) 65°C ultrasonic extraction (power 300W) for 60min, centrifuge for 10min, take the supernatant and steam at 50°C After drying, the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain the bayberry residue extract.
[0031] 2. Experimental treatment
[0032] (1) Experimental group
[0033] The following experimental groups were used for the experimental treatment.
[0034] Table 1 Treatment of giant salamander chilled meat with different reagents
[0035]
[0036]
[0037] (2) Processing method
[0038] a. Fresh meat pretreatment of gian...
Embodiment 2
[0063] Embodiment 2 A kind of fresh-keeping agent is to the fresh-keeping effect of giant salamander cold fresh meat
[0064] A method for applying the compound antistaling agent of bayberry residue extract to fresh-keeping giant salamander chilled meat is carried out according to the following steps:
[0065] 1, the preparation of bayberry residue extract:
[0066] After squeezing the red bayberry pulp, take the residue, dry it with hot air, use 75% ethanol, the ratio of solid to liquid is 1:15 (W / V) 65°C ultrasonic extraction (power 300W) for 60min, centrifuge for 10min, take the supernatant and steam at 50°C After drying, the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain the bayberry residue extract.
[0067] 2. Preservative preparation:
[0068] 5.0% bayberry residue extract, 4.0% tea polyphenols, 1.0% carvacrol essential oil, dissolved in distilled water, solubilized with ...
Embodiment 3
[0084] Embodiment 3 A kind of fresh-keeping agent is to the fresh-keeping effect of giant salamander cold fresh meat
[0085] A method for applying the compound antistaling agent of bayberry residue extract to fresh-keeping giant salamander chilled meat is carried out according to the following steps:
[0086] 1, the preparation of bayberry residue extract:
[0087] After squeezing the red bayberry pulp, take the residue, dry it with hot air, use 75% ethanol, the ratio of solid to liquid is 1:5 (W / V) 30°C for ultrasonic extraction (power 300W) for 45min, centrifuge for 10min, take the supernatant and steam at 50°C After drying, the obtained crude extract was redissolved in water, extracted with ethyl acetate, and the ethyl acetate layer was evaporated to dryness to obtain the bayberry residue extract.
[0088] 2. Preservative preparation:
[0089] 10.0% bayberry residue extract, 1.0% tea polyphenols, 0.5% carvacrol essential oil, dissolved in distilled water, solubilized w...
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