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Preservative for meat product and preparation method thereof

A technology for preservatives and meat products, which is applied in the preservation of meat/fish with chemicals, food science and other directions, can solve problems such as hidden dangers of food safety, and achieve the effects of excellent antibacterial performance, good antiseptic effect, and good synergy.

Inactive Publication Date: 2019-12-31
南京欧旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive use of preservatives is a serious violation, which brings serious hidden dangers to food safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preservative for meat products, comprising the following components in parts by mass: 45 parts of sodium lactate, 33 parts of carrageenan, 20 parts of chitosan, 31 parts of table salt, 19 parts of potassium sorbate, 6 parts of tea polyphenols, and 88 parts of water .

[0014] A method for preparing a preservative for meat products, comprising the following steps: the first step, weighing raw materials; the second step, dissolving sodium lactate, carrageenan, and chitosan in water in sequence, and stirring for 2 hours to obtain a mixture A ; The third step is to add salt, potassium sorbate, and tea polyphenols to the mixture A in turn, and continue to stir for 50 minutes.

Embodiment 2

[0016] A preservative for meat products, comprising the following components in parts by mass: 35 parts of sodium lactate, 28 parts of carrageenan, 10 parts of chitosan, 26 parts of table salt, 15 parts of potassium sorbate, 2 parts of tea polyphenols, and 70 parts of water .

[0017] A method for preparing a preservative for meat products, comprising the following steps: the first step, weighing raw materials; the second step, dissolving sodium lactate, carrageenan, and chitosan in water in sequence, and stirring for 1 hour to obtain a mixture A ; The third step is to add salt, potassium sorbate, and tea polyphenols to the mixture A in turn, and continue to stir for 30 minutes.

Embodiment 3

[0019] A preservative for meat products, comprising the following components in parts by mass: 42 parts of sodium lactate, 31 parts of carrageenan, 16 parts of chitosan, 28 parts of table salt, 17 parts of potassium sorbate, 5 parts of tea polyphenols, and 83 parts of water .

[0020] A method for preparing a preservative for meat products, comprising the following steps: the first step, weighing raw materials; the second step, dissolving sodium lactate, carrageenan, and chitosan in water in sequence, and stirring for 1.5 hours to obtain a mixture A ; The third step is to add salt, potassium sorbate, and tea polyphenols to the mixture A in turn, and continue to stir for 40 minutes.

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PUM

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Abstract

The invention belongs to the technical field of a food additive, and particularly relates to a preservative for a meat product and a preparation method thereof. The preservative for the meat product is prepared from the following ingredients in parts by mass: 35 to 45 parts of sodium lactate, 28 to 33 parts of carrageenan, 10 to 20 parts of chitosan, 26 to 31 parts of table salt, 15 to 19 parts ofpotassium sorbate, 2 to 6 parts of tea polyphenol and 70 to 88 parts of water. The preparation method of the preservative for the meat product comprises the following steps of 1, weighing raw materials; 2, sequentially dissolving the sodium lactate, the carrageenan and the chitosan into water, and performing stirring treatment for 1 to 2 hours to obtain a mixture A; and 3, sequentially adding thetable salt, the potassium sorbate and the tea polyphenol into the mixture A, and continuously performing stirring for 30 to 50min. The preservative prepared by the method can be used by directly cleaning the meat product; various substances achieve better cooperated effects; better preservative effects are achieved; and the antibacterial performance is excellent.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a preservative for meat products and a preparation method thereof. Background technique [0002] Food preservatives are used to prevent food from deteriorating due to microbial reproduction or due to poor storage and sales conditions during storage and distribution, and the intrinsic quality of food and color decline. additives used in. According to the provisions of the Hygienic Standards for the Use of Food Additives of the People's Republic of China, there are limits to the usage of general food preservative monomers. In order to make food reach the predetermined shelf life, many food production enterprises often take measures such as strengthening raw material monitoring, strengthening production process sanitation management, using special anti-corrosion and anti-fungal agents, using high-tech sterilization such as microwave and irradiation, and even exce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00
Inventor 经莹杨兴斌吴福英经桂林
Owner 南京欧旺食品科技有限公司