Sterilizing freshness preserving agent and its use

Abstract

The sterilizing preservative for fresh meat, fruit and vegetable contains in each 100 ml citrus paradisi seed extract 0.005-3 ml and Nisin 0.05-3g except bacteria-free water. The sterilizing preservative may also contain tea polyphenol extract, water soluble chitosan, vitamin C, etc. and all the effective components are extracted from animal and plant material. The sterilizing preservative is biodegradable, and may be used in market and household for preserving fresh meat, fruit and vegetable.

Description

technical field [0001] The invention relates to a bactericidal antistaling agent in food processing, which can be used for the preservation of fresh meat, fruits and vegetables and the like. Background technique [0002] The fresh food that people eat daily, especially fresh meat and fresh fruits and vegetables are not easy to preserve, and because the production of fresh fruits and vegetables is seasonal, and the shelf life of fresh meat is short, it often causes a large amount of fresh meat, fruits and vegetables to rot and waste due to long-distance transportation. These rotten foods not only lose their original color and fragrance, but also pose a serious threat to human health due to the proliferation of microorganisms. [0003] At present, with the improvement of people's living standards, people's demand for the quality and quantity of meat products has been greatly improved, and fresh meat with complete color, flavor and taste has become people's first choice. The e...

AI Technical Summary

Problems solved by technology

Some methods such as freezing will cause loss to the quality and nutritional value of fresh meat, making fresh meat lose its due umami taste

For the preservation and preservation of fruits and vegetables, methods such as freezing, drying, and cobalt-60 irradiation are usually adopted at home and abroad. These methods have the disadvantages of large investment, many equipment, complex processes, and high energy consumption.

There are also cans for preservation. For example, canned vegetables such as canned mushrooms sold on the market are all soaked in high-salt, high-sugar, and low-pH solutions. Some also need high-temperature sterilization and vacuum sealing. However, after these processes, the nutrients of these fruits and vegetables will be destroyed to a certain extent.

In addition, in the current fresh meat and fruit and vegetable fresh-keeping technology, chemical agents are also used for fresh-keeping, and the fresh-keeping effect is also good, but most of the chemical agents used are chemically synthesized, and some of them have certain toxicity. Taboo