Natural anticorrosion fresh-keeping composite prescription for beef ham slices

Abstract

The present invention is one kind of re-compounded natural preservative preparation for preventing putrefying bacteria from generating in beef ham slices effectively. The re-compounded natural preservative preparation consists of Nisin and tea polyphenol in the weight ratio of 1 to 12.5-200. The present invention has expanded bacteriostasis spectrum and optimized effect, and may be used to replace available synthetic preservative.

Description

technical field [0001] The invention relates to a natural anti-corrosion and fresh-keeping agent, in particular to a natural anti-corrosion and fresh-keeping agent for vacuum-packed beef ham slices, in particular to a natural anti-corrosion and fresh-keeping compound preparation for beef ham slices. Background technique [0002] Sliced ​​beef ham is a low-temperature meat product, which is generally sterilized at a lower temperature (68--85°C). It is a Western-style meat product that is produced in a strict low-temperature workshop and transported and sold under a low-temperature cold chain. It is loved by people for its outstanding advantages such as safety, nutrition, and deliciousness. However, due to microbial contamination, the product often has swollen bags, mucus, and sour smell during the shelf life, causing huge losses to the meat industry. Adding antiseptic preservatives is an important and effective measure to prolong the shelf life of meat products. However, the ...

AI Technical Summary

Problems solved by technology

It is loved by people for its outstanding advantages such as safety, nutrition, and deliciousness. However, due to microbial contamination, the product often has swollen bags, mucus, and sour smell during the shelf life, causing huge losses to the meat industry.

Adding antiseptic preservatives is an important and effective measure to prolong the shelf life of meat products. However, the current application of preservatives in the field of meat products is not satisfactory. There are often problems such as irregular use, poor fresh-keeping effect, and excessive content. Chemical preservatives can cause harm to the human body, so the development of natural antiseptic preservatives is one of the important tasks of the food industry

[0003] Currently commonly used preservatives mainly include sodium lactate, sodium diacetate, potassium sorbate, disodium EDTA, nisin (hereinafter referred to as Nisin), tea polyphenols, chitosan, water-soluble chitosan, rutin, etc. It has been adopted by the food industry and has been used alone for a long time. However, due to the different active ingredients and action mechanisms of various natural preservatives, it is difficult to achieve a good antiseptic and fresh-keeping effect if only one of the preservatives is used. , so that some strains cannot be effectively contained, causing the shelf life of the product to be far less than the specified value of the standard, causing greater losses to the economic and social benefits of production and sales companies

If various natural preservatives are mixed blindly, it will not only increase the burden on the production enterprise, but also may not achieve satisfactory antiseptic and fresh-keeping effect

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