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Antiseptic and fresh keeping method for roasted meat products and bacteriostat applied to method

A fresh-keeping method and technology of bacteriostatic agent, applied in the field of food processing, can solve the problem of inability to completely kill bacterial spores and fungal spores, extremely heat-resistant microorganisms, etc., and achieve the effects of avoiding blind overuse, prolonging shelf life and maintaining flavor.

Inactive Publication Date: 2019-12-24
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, medium-temperature sterilization cannot completely kill a small number of extremely heat-resistant microorganisms such as bacterial spores and fungal spores, so it is necessary to assist other fresh-keeping techniques to enable products to be stored at room temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a method for anticorrosion and preservation of smoked and barbecued meat products, the specific steps are as follows:

[0037] (1) Raw material processing: Necessary trimming and segmentation of pork belly.

[0038] (2) Rolling and kneading for marinating: add ingredients and carry out rolling and kneading for marinating at 4°C.

[0039] (3) Blanch water: Blanch the marinated meat pieces in boiling water until there is no blood in the center of the meat pieces, then remove them.

[0040] (4) Cooking: add water, spices, auxiliary materials, etc. in the pot, put the blanched meat pieces into the pot and cook, take the meat pieces as 1000 parts by weight and add antibacterial agent according to the following ratio:

[0041] 0.2 part of nisin, 0.1 part of ε-polylysine hydrochloride, 0.75 part of sodium diacetate, and 0.5 part of sodium lactate.

[0042] (5) Spore induction: After cooking, add 8 parts of food-grade brown sugar and 5 parts of food-g...

Embodiment 2

[0048] This embodiment provides a method for anticorrosion and preservation of smoked and grilled meat products, which is the same as in Embodiment 1, except that:

[0049] In the step (4), the antibacterial agent formula is as follows:

[0050] 0.3 part of nisin, 0.05 part of ε-polylysine hydrochloride, 0.5 part of sodium diacetate, and 1.0 part of sodium lactate.

[0051] Sterilization condition is in the step (8):

[0052] Sterilize at 90°C for 20 minutes.

Embodiment 3

[0054] This embodiment provides a method for anticorrosion and preservation of smoked and grilled meat products, which is the same as in Embodiment 1, except that:

[0055] The antibacterial formula is as follows:

[0056] 0.15 parts of ε-polylysine hydrochloride, 1.5 parts of sodium diacetate, and 1.0 parts of sodium lactate.

[0057] Sterilization condition is in the step (8):

[0058] Sterilize at 110°C for 20 minutes.

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PUM

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Abstract

The invention relates to an antiseptic and fresh keeping method for roasted meat products and a bacteriostat applied to the method. The antiseptic and fresh keeping method comprises the steps of adding the bacteriostat in the process of cooking meat raw materials, performing spore induction on the cooked meat raw materials, performing roasting, and then performing moderate temperature sterilization, wherein the bacteriostat comprises the following raw materials in parts by weight of 0-0.5 part of nisin, 0.05-0.3 part of epsilon-polylysine hydrochloride, 0.2-3.0 parts of sodium diacetate and 0.2-3.0 parts of sodium lactate. In the preparation process of the roasted meat products, spore induction is combined with a target bacteriostasis technique, the shelf life of the roasted meat productsunder the sterilization condition of 100 DEG C is prolonged to 138 days from 86 days and is prolonged by 60%, and besides, the intrinsic flavor, the intrinsic mouth feel and the intrinsic nutrient value of the roasted meat products are maintained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an antiseptic and fresh-keeping method for smoked and barbecued meat products and a bacteriostatic agent applied to the method. Background technique [0002] Smoked and barbecued meat products mostly refer to livestock and poultry meat as the main raw material, seasoned with seasonings, marinated, boiled, dried, and smoked by incomplete combustion of suitable wood, sawdust and other materials or directly sprayed with smoked liquid. Cooked meat products that are packaged and sterilized after being smoked and roasted. It is widely loved by consumers for its unique smoky flavor. [0003] Thermal sterilization is currently a commonly used method of sterilization and storage for cooked meat products including smoked and barbecued meat products. According to the difference in sterilization temperature, meat products currently on the market are mainly divided into high-temperature (121°...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23B4/044A23B4/005
CPCA23B4/20A23B4/22A23B4/044A23B4/005A23V2002/00
Inventor 赵燕潘晓倩张顺亮乔晓玲陈文华曲超刘博文李素周慧敏赵冰吴倩蓉朱宁
Owner CHINA MEAT RES CENT