Preparation method of natural preservative and use method of natural preservative in beef preparation

Abstract

The invention relates to a preparation method of a natural preservative and a use method of the natural preservative in beef production. The natural preservative comprises the following substances inparts by weight: 1-2 parts of malic acid, 1-2 parts of citric acid, 2-3 parts of sodium lactate, 2-3 parts of carrageenan, 30-50 parts of a traditional Chinese medicine extracting solution and 40-50 parts of distilled water; wherein the traditional Chinese medicine extracting solution is prepared from the following substances in parts by weight: 2-4 parts of radix angelicae dahuricae, 1-3 parts ofrhizoma kaempferiae, 1-2 parts of fresh ginger and 3-5 parts of agastache rugosus. The use method comprises the following steps: putting chilled beef into the natural preservative, soaking for 2-3 minutes, and taking out. The natural preservative has advantages of pure naturalness, safety and non-toxicity, broad antibacterial spectrum, rich sources, etc., is reasonable in formula, safe to eat, simple in preparation method and convenient to operate during use, can greatly prolong shelf life of chilled beef, and has important industrial value.

Description

technical field [0001] The invention relates to the technical field of food preservatives, in particular to a preparation method of a natural preservative and its application method in beef production. Background technique [0002] Meat is one of the most important animal foods on people's tables. It is sweet and flat in taste, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Because the beef fiber is relatively soft, the connective tissue is less, and the muscle tissue contains more intermuscular fat, therefore, the meat taste is particularly delicious after cooking and processing; beef is a high-energy, high-fat nutritious food, rich in fatty acids A lot of water, sufficient protein, rich fat, minerals, vitamins, etc., have high nutritional content and food value. [0003] During the storage process, beef will be spoiled due to the action of microorganisms and enzymes and the oxidation of meat in contact with the air. The growth of ...

AI Technical Summary

Problems solved by technology

[0005] Natural antistaling agents can be divided into animal-derived antistaling agents, plant-derived antistaling agents, and microbial-derived antistaling agents according to their sources. Natural antistaling agents have many advantages such as huge quantities, rich sources, food safety, and low prices, and have multiple physiological health care function, and give food more special flavor substances at the same time, but the fresh-keeping effect of a single preservative is generally poor, and the combination of two or more preservatives can often achieve better fresh-keeping effects