Method for prolonging fresh preservation period of chilled fresh meat by using bacteriostatic lactic acid bacteria composite fresh-keeping solution

A technology for cold fresh meat, freshness period, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with protective coating, bacteria used in food preparation, etc.

Pending Publication Date: 2021-07-23
湖州展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

There are no reports on the synergistic effect of biological preservatives lactic acid bacteria live bacteria, natural preservative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A method for extending the fresh-keeping period of chilled fresh meat by utilizing bacteriostatic lactic acid bacteria, comprising the steps of:

[0050] (1) Processing of meat

[0051] Sterilize the chopping boards and knives in a sterilizing pot, and wipe them with disinfectant alcohol before use. Under the aseptic condition of the aseptic table, remove the excess fascia and fat from the fresh meat slaughtered in the meat joint factory on the same day, and cut it into meat pieces weighing about 100-1000g for use;

[0052] (2) Expanded culture of Lactobacillus

[0053] Aseptically inoculate Lactobacillus plantarum into liquid MRS medium and culture it in a 37°C incubator for about 12 hours to fully activate it; then inoculate the activated strains into a large cone filled with liquid MRS medium In the bottle, expand in a shaker at a constant temperature of 37°C for about 12 hours, and set aside;

[0054] (3) Collection of Lactobacillus cells

[0055] Pour the cultu...

Embodiment 2

[0066] With above-mentioned embodiment 1, its difference is:

[0067] Step (5) in the fresh-keeping solution: spray the Lactobacillus plantarum suspension on the meat sample at a volume fraction of 1.5% (V / W%), let stand for 1min, drain and set aside;

Embodiment 3

[0069] With above-mentioned embodiment 1, its difference is:

[0070] Step (5) in the fresh-keeping solution: spray the Lactobacillus plantarum suspension on the meat sample at a volume fraction of 2.0% (V / W%), let stand for 1min, drain and set aside;

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PUM

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Abstract

The invention discloses a method for prolonging the fresh preservation period of chilled fresh meat by using bacteriostatic lactic acid bacteria. The method comprises the following steps: (1) removing redundant fascia and fat in purchased meat, and taking the meat as a meat raw material; (2) carrying out activation and expanded culture on lactobacillus plantarum; (3) separating and purifying the expanded lactobacillus plantarum; (4) redissolving the purified lactobacillus plantarum to prepare a lactobacillus plantarum solution; (5) obtaining a lactobacillus plantarum suspension; (6) re-suspending baicalin and lactoferrin in the bacterial suspension, finally adding chitosan with the final concentration of 0.1-0.3%, and carrying out vortex mixing to obtain a composite fresh-keeping solution for later use; spraying the lactobacillus plantarum composite fresh-keeping solution onto the chilled fresh meat; and packaging the treated chilled fresh meat with a preservative film, and carrying out cold storage in a refrigerator at 4 +/-0.5 DEG C. By utilizing the method, the fresh preservation period of the chilled fresh meat is prolonged to 12 days and is prolonged by 9 days compared with that of the chilled fresh meat which is not treated, and the effect is remarkable.

Description

technical field [0001] The invention relates to a method for prolonging the preservation period of chilled fresh meat, in particular to a method for synergistic effect of Lactobacillus plantarum, radix radix glucoside, light bamboo leaf extract, active lactoferrin and chitosan which have a broad-spectrum antibacterial effect , A method for extending the freshness period of chilled meat. Background technique [0002] Cold fresh meat is also called cold fresh meat, and the more accurate name is "cooled sour meat". It means that within 24 hours after the slaughter of cattle, sheep, pigs and other livestock or poultry meat such as chickens, ducks and geese, the temperature of the carcass (usually the center of the hind leg meat is the measurement point) drops rapidly to between 0-4 °C, And fresh meat products that are maintained within this temperature range in a series of processes such as subsequent processing, storage and sales. Because chilled meat has undergone pre-coolin...

Claims

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Application Information

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IPC IPC(8): A23B4/22A23B4/20A23B4/06A23B4/10
CPCA23B4/22A23B4/20A23B4/068A23B4/10A23V2002/00A23V2400/169A23V2200/10A23V2250/21A23V2250/54248A23V2250/511A23V2300/14
Inventor 沈佳敏孙小梅曾小群
Owner 湖州展旺食品科技有限公司
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