Cooled meat complex biological fresh-keeping agent

A biological preservative and meat cooling technology, which is applied in food ingredients as antimicrobial preservation, food science, food ingredients as coating agents, etc., can solve the problem of poor preservation effect of cold fresh donkey meat, easy deterioration of cold fresh donkey meat, etc. problem, to achieve a good fresh-keeping effect

Pending Publication Date: 2019-09-17
INNER MONGOLIA UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of this application is to provide a composite biological preservative for chilled meat to solve the technical problems of poor fresh-keeping effect of chilled donkey meat and easy deterioration of chilled fresh donkey meat

Method used

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  • Cooled meat complex biological fresh-keeping agent

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Such as figure 1 As shown, the present application relates to a composite biological preservative for chilled meat, comprising: first dissolving ε-polylysine, chitosan, nisin, ascorbic acid and sodium D-isoascorbate into distilled water to form a fresh-keeping agent agent, the total weight percentage of each component in the preservative is: ε-polylysine 0.04%, chitosan 1%, nisin 0.08%, ascorbic acid 0.02%, D-sodium isoascorbate 0.2%.

[0021] Next, the donkey meat that needs to be chilled is soaked in the preservative, taken out and drained to form a film.

[0022] Finally, vacuumize it in a sterile vacuum bag and store it at 0°C.

[0023] Nisin is a natural biological nisin, which can effectively inhibit many Gram-positive bacteria that cause food spoilage, especially for bacteria that produce spores, such as Bacillus, Clostridium, etc. Has a strong inhibitory effect. After research and toxicology tests, it has been proved that nisin is non-toxic, it can be degrade...

Embodiment 2

[0033] Such as figure 1 Shown, a process flow diagram of the composite biological preservative for chilled meat. It mainly contains biological preservatives compounded into a solution, and the chilled meat is processed, and the processed chilled meat is vacuum-packed with a sterilized vacuum packaging bag, and stored at 0°C.

[0034] Preparation of biological preservative: dissolve ε-polylysine, chitosan, nisin, ascorbic acid, and sodium D-isoascorbate in distilled water in proportion to prepare a preservative for use. The proportion of each component to the total weight of the preservative is: ε-polylysine 0.05%, chitosan 0.5%, nisin 0.06%, ascorbic acid 0.09%, D-sodium erythorbate 0.9%, mix each component Reconstitute into a solution.

[0035] Cooling meat treatment: The fresh donkey meat carcass is sprayed with hot water at a temperature of 80°C before being divided, in order to kill more harmful bacteria and prevent the donkey meat from deteriorating. Segment after spra...

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PUM

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Abstract

The invention discloses a cooled meat complex biological fresh-keeping agent. The cooled meat complex biological fresh-keeping agent is prepared from, by weight, 0.02-0.1% of epsilon-polylysine, 0.5-1.5% of chitosan, 0.06-0.1% of nisin, 0.01-0.09% of ascorbic acid, 0.1-0.9% of D-sodium erythorbate and 97.31-99.31% of distilled water. By means of the cooled meat complex biological fresh-keeping agent, the technical problem that since cooled fresh ass meat has a poor preservation effect and easily goes bad in the process of storage, transportation and selling is solved.

Description

technical field [0001] The application relates to a food preservation method, in particular to a composite biological preservation agent for chilled meat. Background technique [0002] Along with economic development, people's living standard improves gradually, also more and more stronger to health care awareness, and donkey meat is deeply welcomed by consumers in general and gradually becomes the new darling on the dining table, and its consumption output is the trend of rapid growth, but Due to the action of enzymes and the reproduction of microorganisms in fresh donkey meat, the oil is oxidized, making it prone to spoilage. Even if stored at 0-4°C, enzymes and psychrophilic spoilage bacteria in meat still pose a threat to the quality of meat. In order to extend the shelf life of chilled donkey meat, it is very necessary to take certain measures to inhibit the activity of enzymes and microorganisms in meat products and prevent oil oxidation. Adding preservatives is one o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2200/10A23V2200/02A23V2250/55A23V2250/511A23V2250/708A23V2200/22A23V2200/048
Inventor 吴晓彤邢智彬宇文子婷田素鑫郭金欣
Owner INNER MONGOLIA UNIVERSITY
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