Natural membrane forming preservation agent used for crystal-like delicious meat

Abstract

A natural anti-staling agent and filming agent for crystal pork is proportionally prepared from nisin, thia-phenol, lysozyme and filming agent chosen from glacic acetic acid- chitosan mixture and callegen or pollutant polyose.

Description

technical field [0001] The invention relates to a natural food fresh-keeping agent and a film-forming auxiliary agent, in particular to a natural film-forming fresh-keeping agent for crystal meat. Background technique [0002] The traditional Chinese meat product "Crystal Dried Meat", also known as "Zhenjiang Dried Meat" and "Crystal Dried Hoof", is a well-known Zhenjiang dish both at home and abroad. ". Selected chilled pork knuckle meat is made by adhering to the traditional Chinese technology and introducing modern low-temperature meat food processing technology, adding special old brine. It has the characteristics of unique flavor, fresh meat, pure taste, non-oily and non-greasy, and can preserve nutrition to the greatest extent. At present, the high and low temperature meat products produced at home and abroad all use certain sterilization methods, are produced in strict low temperature workshops, and are transported and sold under the low temperature cold chain. How...

AI Technical Summary

Problems solved by technology

However, due to the special processing technology, crystal meat meat has not yet achieved full-scale industrial production, and the product does not use any sterilization methods. Therefore, the product often has bag swelling, mucus and sour smell during the shelf life due to microbial contamination. Corruption

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