Antistaling agent of low-temperature meat product

Abstract

An antistaling agent for the low-temp meat food is prepared from glyceride, soybean phosphatide, organic or inorganic acid, alcohol and water. Its advantage is long antistaling time.

Description

Technical field [0001] The invention relates to a meat product preservative, in particular to a low-temperature meat product protective agent with a storage temperature in the range of 0-4. Background technique [0002] At present, the commonly used preservation method for low-temperature meat products is to add preservatives to low-temperature meat products during the production of low-temperature meat products. Although this method can prevent deterioration of low-temperature meat products to a certain extent, it is because of low-temperature meat products. The product contains thermophilic bacillus, but the existing low-temperature meat product production process cannot kill it, which easily causes the meat product to deteriorate, resulting in the shelf life of the low-temperature meat product being less than 30 days. It can be seen that the use of pure antiseptic The fresh-keeping effect of the agent is not obvious, and at the same time, there is no available low-temperature ...

AI Technical Summary

Problems solved by technology

[0002] At present, the commonly used preservation method for low-temperature meat products is to add preservatives to low-temperature meat products when producing low-temperature meat products. The products contain thermophilic bacillus, but the existing low-temperature meat product production process cannot kill it, which will easily lead to the deterioration of the meat products, resulting in the shelf life of the low-temperature meat products being less than 30 days. It can be seen that the use of simple antiseptic Its fresh-keeping effect is not obvious, and at the same time, there is no low-temperature meat product fresh-keeping agent available for use on the market