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Compound preservative color fixative and application thereof in processing of quick-frozen mutton shashlik products

A composite fresh-keeping and color-preserving agent technology, which can be used in sustainable manufacturing/processing, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc. Good color protection, delaying the effect of direction change

Active Publication Date: 2019-04-05
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent is mainly aimed at the microbial preservation of chilled products, and the active ingredient in color protection and anti-oxidation is only bamboo leaf antioxidant, and does not disclose its effect on color protection and anti-oxidation

Method used

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  • Compound preservative color fixative and application thereof in processing of quick-frozen mutton shashlik products
  • Compound preservative color fixative and application thereof in processing of quick-frozen mutton shashlik products
  • Compound preservative color fixative and application thereof in processing of quick-frozen mutton shashlik products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a composite fresh-keeping and color-protecting agent, and its specific formula is as follows:

[0031] D-sodium erythorbate 10g, oregano extract 1g, spearmint extract 4g, bamboo leaf extract 3g and glucose 100g.

Embodiment 2

[0033] The present embodiment provides a composite fresh-keeping and color-protecting agent, and its specific formula is as follows:

[0034] D-sodium erythorbate 15g, oregano extract 3g, spearmint extract 2g, bamboo leaf extract 1g and glucose 150g.

Embodiment 3

[0036] This example provides the application of a compound fresh-keeping and color-protecting agent in the processing of quick-frozen mutton kebab products.

[0037] Weigh 10kg of mutton, clean and trim it and cut it into small pieces, then carry out vacuum tumbling pickling (using a vacuum tumbling machine, the tumbling time is 1h; wherein each work is 20min, and the interval is 10min) and overnight static pickling (the time is 1 hour). 12h, the temperature is 4°C); then the marinated mutton is skewered, frozen at -60°C for 3h, packaged and refrigerated at -18°C.

[0038] Preparation of pickling solution: 150g of salt, 30g of monosodium glutamate, 50g of spice powder and the compound fresh-keeping and color-protecting agent weighed in proportion in Example 1 were dissolved with 1000g of ice water respectively, and mixed.

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Abstract

The invention relates to a compound preservative color fixative and application thereof in processing of quick-frozen mutton shashlik products. The compound preservative color fixative involved in theinvention is prepared from D-sodium isoascorbiate, plant extracts and a color stabilizer; and the plant extracts comprise a bamboo leaf extract, and at least one selected from an origanum extract anda mentha spicata extract. When being applied to the processing of the quick-frozen mutton shashlik products, the compound preservative color fixative is used for curing cut mutton. The compound preservative color fixative involved in the invention has a very good synergistic effect, improves oxidation resistance and color protection performance, can delay the change of color and flavor of mutton,and improves the quality of the quick-frozen conditioned mutton shashlik products. Meanwhile, the compound preservative color fixative involved in the invention is high in safety and low in cost, issimple and convenient in process required for use, and has a very good application prospect.

Description

technical field [0001] The invention relates to the field of food color protection, in particular to a composite freshness preservation and color protection agent and its application in the processing of quick-frozen mutton kebab products. Background technique [0002] Mutton kebabs are mainly made of mutton with seasoning and roasted or fried. It is a local snack with Chinese traditional characteristics. It is widely spread in my country and has a broad market prospect. [0003] The production of quick-frozen prepared food benefits from the rapid development of food industry technology, including the wide application of freezing and microwave technology. The shelf life of food that has been processed by quick freezing and circulated and sold under frozen storage conditions is greatly extended, the sales radius is expanded, and it is conducive to ensuring product quality and food safety. In recent years, quick-frozen conditioned meat products, including steaks, fish balls, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2250/21Y02W90/10
Inventor 潘晓倩乔晓玲张顺亮赵冰李素周慧敏陈文华李家鹏曲超许典郭雅
Owner CHINA MEAT RES CENT
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