Application of young kiwi fruit extract to fresh keeping of fresh meat

A kiwifruit and extract technology, applied in the direction of preserving meat/fish with chemicals, can solve the problems of single variety, high cost, slow development, etc. Effect

Pending Publication Date: 2019-05-03
SHAANXI NORMAL UNIV
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the current research, there are few natural preservatives allowed to be used by the state, the variety is single, the development is slow, and there are problems of high cost. There is an urgent need for more effective, safe and low-cost preservatives.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Application of young kiwi fruit extract to fresh keeping of fresh meat
  • Application of young kiwi fruit extract to fresh keeping of fresh meat
  • Application of young kiwi fruit extract to fresh keeping of fresh meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation of kiwifruit young fruit extract

[0027] (1) Take Hayward (‘Hayward’) young kiwi fruit (sampled in Zhouzhi County Kiwi Pioneer Park) to remove impurities, wash, freeze-dry, and then make solid powder through a mortar. Weigh 20.00 g of solid powder, add it to 600 mL of ethanol solution with a volume concentration of 70%, ultrasonicate at room temperature for 30 min at a power of 80 W and a frequency of 80 Hz, and then put it into a water bath at 40°C for heating and stirring for 3 h. Stand at room temperature in the dark for 12 hours, centrifuge (3000r / min, 15min), take the supernatant and put it in a 4°C refrigerator.

[0028] (2) Soak the purified sample of X-5 macroporous adsorption resin in absolute ethanol for 24 hours, then rinse it with deionized water until it has no alcohol taste, add it to the column and equilibrate it for 1 hour, then load the supernatant and calculate the volume concentration 70% ethanol aqueous solution is used as the eluent...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an application of a young kiwi fruit extract to fresh keeping of fresh meat. When the young kiwi fruit extract is used, the young kiwi fruit extract and distilled water are uniformly mixed in the material-liquid ratio being 1mg to (1-1.5)mL, then a fresh keeping agent is compounded, then a sprinkling manner is adopted, the fresh keeping agent is used for treating the freshmeat according to the standard that 60-100mL of the fresh keeping agent is sprinkled to each kilogram of the meat. Test results prove that when the young kiwi fruit extract is used as a fresh keepingagent for the fresh meat, meat products have good fresh keeping effects, the shelf life of the meat products can be prolonged, besides, the meat products do not have toxicity or additives, and food safety regulations are met; and besides, sufficient utilization of young kiwi fruits is facilitated, and waste is turned into wealth.

Description

technical field [0001] The invention belongs to the technical field of food storage and preservation, and in particular relates to a fresh meat preservation method. Background technique [0002] Meat is one of the important foods in people's life. With the improvement of people's living standards, people's demand for meat is not only based on quantity, but also on the quality of meat. According to different processing methods, the meat currently circulating in the market mainly includes traditional frozen meat and fresh meat. Compared with frozen meat, fresh meat has advantages in nutritional and sensory properties. When frozen meat is frozen, the volume of ice crystals formed by water increases and damages the cell membrane. After thawing, it causes juice loss, protein and other nutrients and many flavor substances. , In addition, because it is not completed at a suitable temperature for defrosting and ripening, it is still difficult to present a delicious taste and a uniq...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 刘永峰古明辉
Owner SHAANXI NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap