Pork preservative and preparation method thereof

Abstract

The invention discloses a pork preservative and a preparation method thereof. The pork preservative comprises the following components in percentage by mass: 2-5% of pomegranate peel extract, 1-4% ofgrape peel extract, 1-4% of clausena lansium fruit extract, 0.5-1% of epsilon-polylysine, 1.5-4% of fucoidin, 1-2% of konjac glucomannan, 6-10% of bamboo vinegar and the balance of water. The preparation method comprises the following steps: S1, preparing the pomegranate peel extract; S2, preparing the grape peel extract; S3, preparing the clausena lansium fruit extract; S4, preparing the pork preservative: dissolving the pomegranate peel extract, the grape peel extract, the clausena lansium fruit extract and the epsilon-polylysine in water, adding the bamboo vinegar, stirring uniformly , thenadding the fucoidin, stirring for dissolving, finally adding the konjac glucomannan, and stirring for swelling so as to obtain the pork preservative. The preservative can obviously prolong the preservation period of the cooled pork, has obvious maintaining and protecting effects on the color, smell of the pork, and obviously inhibits the growth of bacteria and the rise of TVBN and pH, and basically the organoleptic quality of the pork has no change.

Description

technical field [0001] The invention belongs to the technical field of preparation of meat fresh-keeping agents, and in particular relates to a pork fresh-keeping agent and a preparation method thereof. Background technique [0002] Pork, also known as porridge, is the meat of pigs in the family Suidae. It has a sweet and flat taste, and is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the most common kind of daily meat. Under the same weight, the vitamin B1 content of pork is more than four times that of beef, and more than five times that of mutton and chicken. Since vitamin B1 is the coenzyme factor of the key enzyme of glucose metabolism, it has become an important bioactive substance to maintain the normal function of the nerve, heart and digestive system, especially closely related to the function of the nervous system, and participates in the transduction process of the nervous system signal, which can improve Postpartum ...

AI Technical Summary

Problems solved by technology

Traditional low-temperature frozen storage of pork affects the freshness and taste of pork, while most of the preservatives used in chemical preservation have food safety problems and are likely to cause harm to human health, such as NaNO 2 It is easy to cause cancer. With the strengthening of national power and the improvement of living standards, people's requirements for food quality are getting higher and higher. Therefore, chemical preservation has been difficult to meet people's requirements for food quality and safety.

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