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Natural fresh-keeping preservative for soy sauce stewed meat products

A technology for braised meat products and preservatives in sauce, which is applied to the preservation of meat/fish with chemicals, food ingredients containing natural extracts, food ingredients as taste improvers, etc., which can solve the problem of poor thermal stability and short validity period of natural preservatives problem, to achieve the effect of good preservation effect, enhanced bacteriostatic effect, and wide bacteriostatic range.

Pending Publication Date: 2020-10-30
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the limitations of poor thermal stability and short validity period of natural preservatives, scientifically combine various plant extracts and fermentation products, and provide a product with strong stability, wide antibacterial range, and can be significantly extended. Natural Food Preservatives for Food Shelf Life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 0.1kg of grape seed extract, 0.15kg of nutmeg extract, 0.1kg of clove extract, 0.5kg of tea polyphenols, 1.0kg of pomegranate peel extract, and 1.6kg of dehydrated vinegar powder. A natural fresh-keeping preservative for sauced and braised meat products. This product is used for marinating duck wings, the addition amount is 0.6%-1.2% of the total weight of stewed soup and duck wings, and operations such as stewing, heat preservation, and cooling are carried out according to conventional processes. The duck wings are vacuum-packed without secondary sterilization, and can be placed directly Place it at a constant temperature of 15°C, conduct regular microbial testing, set at least 3 parallel inspection samples for each group, and organize the data as follows (unit, CFU / g):

[0022] group 0 days 5 days 7 days 9 days 14 days 16 days 23 days 27 days blank <10

[0023] As shown in the above table, according to the national standard, the to...

Embodiment 2

[0025] Weigh 0.12kg of grape seed extract, 0.11kg of nutmeg extract, 0.12kg of clove extract, 0.3kg of tea polyphenols, 1.2kg of pomegranate peel extract, and 1.5kg of dehydrated vinegar powder. A natural fresh-keeping preservative for sauced and braised meat products. This product is used for marinating duck wings, the addition amount is 0.6%-1.2% of the total weight of stewed soup and duck wings, and the operations of stewing, heat preservation and cooling are carried out according to the conventional process, and the duck wings are packaged through modified atmosphere (75% N 2 -25%CO 2), and placed at a constant temperature of 15°C, and carried out regular microbial testing, at least 3 parallel testing samples were set for each group, and the data were sorted out as follows (unit, CFU / g):

[0026] group 0 days 4 days 6 days 8 days 10 days 16 days 21 days 25 days blank <10

[0027] As shown in the table above, according to the national standar...

Embodiment 3

[0029] Weigh 0.1kg of grape seed extract, 0.13kg of nutmeg extract, 0.12kg of clove extract, 0.4kg of tea polyphenols, 0.9kg of pomegranate peel extract, and 2.0kg of dehydrated vinegar powder. A natural fresh-keeping preservative for sauced and braised meat products. This product is used for sauced beef, the addition amount is 0.6%-1.2% of the total weight of stewed soup and beef, stewed, heat-preserved, cooled and other operations are carried out according to the conventional process, vacuum-packed, secondary sterilization (boiling water for 20min), the sample is stored at 37 ℃, the number of samples in each group is 50 bags, and the swelling and fullness are regularly observed and microbiological testing is carried out. The samples of the blank group had all swollen bags on the 7th day, and the samples of the experimental group added with 1% natural preservatives continued to stand for 62 days without swelling. The total number of microbial colonies was detected on the 34th...

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Abstract

The invention belongs to the field of food additives and relates to a natural fresh-keeping preservative for soy sauce stewed meat products. Raw materials of the preservative come from natural plantsand fermentation products. The preservative is prepared from the following raw materials in parts by weight: 0.1 to 0.5 part of a grape seed extract, 0.1 to 0.5 part of a nutmeg extract, 0.1 to 0.5 part of a clove extract, 0.2 to 1.2 parts of tea polyphenol, 0.8 to 2.4 parts of a pomegranate peel extract and 0.6 to 3.2 parts of dehydrated vinegar powder. The main raw materials of the preservativedisclosed by the invention are from natural plants and fermentation products, so that the preservative is wide in antibacterial range and relatively good in fresh-keeping effect, has the advantages ofremoving fishy smell and improving taste, can remarkably improve the overall flavor of meat products, and can remarkably prolong the shelf life of foods.

Description

Technical field: [0001] The invention relates to a natural food preservative, which uses natural plant extracts and fermentation products as main ingredients and belongs to the field of food additives. Background technique: [0002] Traditional preservatives are mostly chemical components, such as sodium diacetate, benzoic acid, sodium dehydroacetate, sorbic acid and their salts, etc., which are low in cost and high in purity, but have poor natural degradation ability and are easy to accumulate in the human body and cause toxicity , many ingredients are irritating to the human body and have a risk of cancer. With the development of scientific research and technology, people are becoming more and more aware of the harm of chemical preservatives to human health. Many countries and regions have already strictly controlled the amount or residual amount of preservatives, and even issued prohibition orders for some preservatives. The regulations on the use of food additives in my...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L13/40A23L5/20
CPCA23B4/20A23L13/428A23L13/42A23L5/27A23V2002/00A23V2200/16A23V2250/21A23V2250/2132A23V2250/214
Inventor 于芳
Owner 苏州闻达食品配料有限公司
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