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A composite fresh-keeping and color-protecting agent and its application in the processing of quick-frozen mutton kebab 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 directional changes

Active Publication Date: 2022-05-24
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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  • A composite fresh-keeping and color-protecting agent and its application in the processing of quick-frozen mutton kebab products
  • A composite fresh-keeping and color-protecting agent and its application in the processing of quick-frozen mutton kebab products
  • A composite fresh-keeping and color-protecting agent and its application in the processing of quick-frozen mutton kebab products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a composite fresh-keeping and color-preserving 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-preserving 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 embodiment provides the application of a composite fresh-keeping and color-preserving agent in the processing of quick-frozen mutton kebab products.

[0037] Weigh 10kg of mutton, cut it into small pieces after cleaning and trimming, then carry out vacuum tumbler pickling (using a vacuum tumbler, tumbler time is 1h; in which each work 20min, intermittent 10min) and overnight static pickling (time is 1h) 12h at 4°C); then the marinated mutton was skewered, quick-frozen at -60°C for 3h, packaged and refrigerated at -18°C.

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

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Abstract

The present invention relates to a kind of composite fresh-keeping and color-protecting agent and its application in the processing of quick-frozen mutton kebab products. The composite fresh-keeping and color-protecting agent in the present invention includes D-sodium erythorbate, plant extract and color stabilizer; plant extract It includes bamboo leaf extract, and at least one selected from oregano extract and spearmint extract. When it is applied to the processing of quick-frozen mutton kebab products, the compound fresh-keeping and color-protecting agent can be used to marinate the cut mutton. The composite fresh-keeping and color-protecting agent of the invention has good synergistic effect, improves oxidation resistance and color protection, can delay the change of the color and flavor of mutton, and improves the quality of quick-frozen mutton kebab products. Simultaneously, the composite fresh-keeping and color-protecting agent of the present invention has high safety, low cost, simple and convenient process required for use, and has good application prospect.

Description

technical field [0001] The invention relates to the field of food color protection, in particular to a composite fresh-keeping and color protection agent and its application in the processing of quick-frozen mutton kebab products. Background technique [0002] Lamb kebabs are mainly made of mutton and seasonings by roasting or frying. They are local snacks with traditional Chinese characteristics. They are widely spread in my country and have broad market prospects. [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 quick-frozen and circulated and sold under frozen storage conditions is greatly extended, the sales radius is expanded, and it is beneficial to ensure product quality and food safety. In recent years, quick-frozen conditioned meat products, including steak, fish balls, breakfast sausages, an...

Claims

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Application Information

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Patent Type & Authority Patents(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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