Food-grade Pickering fresh-keeping liquid for meat paste and preparation method of food-grade Pickering fresh-keeping liquid

Abstract

The invention discloses a food-grade Pickering fresh-keeping solution for meat paste and a preparation method thereof, and relates to the technical field of high-molecular compounds, and the preparation method comprises the following steps: step 1, obtaining esterified active starch; step 2, preparing esterified active starch into a suspension with purified water, and stirring to obtain esterified active starch paste; adding tea polyphenol and stirring to obtain antioxidant active starch paste liquid; the preparation method comprises the following steps: taking starch as a raw material, pouring the starch into absolute ethyl alcohol, stirring to obtain an ethanol solution containing antioxidant active starch paste, centrifuging the ethanol solution to obtain a precipitate A, cleaning the precipitate A with absolute ethyl alcohol, centrifuging again to obtain a precipitate B, and freeze-drying the precipitate B to obtain antioxidant-emulsified-gelatinized multifunctional starch; and step 3, preparing the antioxidant-emulsified-gelatinized multifunctional starch obtained in the step 2 into a suspension with purified water, adding aloe liquid, safflower seed oil and camellia oil to finally obtain a mixed solution, and homogenizing the mixed solution to obtain the food-grade Pickering fresh-keeping liquid.

Description

Technical Field

[0001] The invention relates to the technical field of polymer compounds, and in particular to a food-grade Pickering fresh-keeping solution for minced meat and a preparation method thereof. Background Art

[0002] An emulsion is a dispersion system composed of at least two incompatible liquids, one of which is uniformly dispersed in the other liquid in the form of small droplets. Emulsions are widely used in the fields of food, medicine and chemical industry. Taking the food industry as an example, emulsions play an important role in beverages, condiments, candies and chocolates, baked goods and functional foods. For example, in some plant protein beverages (such as almond milk, walnut milk, etc.), emulsions disperse plant oils in the water phase to form a stable dispersion system to avoid fat floating or stratification; in some condiments (such as salad dressing, etc.), it is a stable emulsion formed by emulsification of ingredients such as oil, water, vinegar, sugar, salt and various seasonings. The requirement is that the various ingredients can be evenly mixed to form a delicate and thick texture, which is not only convenient for application and use, but also can better adhere to the surface of food. However, due to the thermodynamic instability of emulsions, unstable phenomena such as creaming, sedimentation, aggregation, flocculation and Ostwald ripening are prone to occur, resulting in unstable product properties. In response to the above problems, the food industry generally uses emulsifiers to improve the stability of emulsions. However, most of the emulsifiers currently used in the food industry are chemically synthesized, and long-term consumption will have a negative impact on the body's health. In addition, most of the emulsifiers used in industrial production are small molecule surfactants, and the production wastewater is discharged into the natural environment. On the one hand, it is easy to interact with other pollutants in the water body to produce a large amount of foam, reduce the dissolved oxygen content of the water, and not only harm aquatic organisms, but also endanger human health through the food chain.

[0003] Pickering emulsions do not use small molecule surfactants to stabilize the emulsion, but use solid particles that can be adsorbed to the oil-water interface through physical effects, hindering the coalescence of droplets, and thus playing the role of stabilizing the emulsion. Compared with small molecule surfactants used in the food industry, Pickering emulsions have the characteristics of less particle usage, non-toxicity to the human body, and environmental friendliness, and are less affected by the environmental pH value and salt concentration. Therefore, they have unique advantages in food processing, especially in the field of functional food production. Pickering emulsions can embed some active ingredients (such as vitamins, unsaturated fatty acids, polyphenols, anthraquinones and flavonoids) in the emulsion dispersed phase, improve the stability and bioavailability of these active ingredients, and improve the solubility and stability of these active ingredients in food. At the same time, it is easy to add to various foods to enhance flavor, supplement nutrition, and preserve freshness.

[0004] In recent years, the pre-prepared food industry has risen rapidly in my country and has become a hot topic in the whole society. Pre-prepared food refers to pre-made dishes, which are usually made of agricultural, livestock, poultry, and aquatic products, and are pre-processed or pre-cooked with various auxiliary materials. They are then packaged and stored, transported and sold at room temperature, refrigerated or frozen conditions. They can be eaten directly or as a main meal after simple cooking. In 2023, the scale of China's pre-prepared food market reached 516.5 billion yuan, a year-on-year increase of 23.1%, and is expected to reach 1072 billion yuan by 2026. The development of the pre-prepared food industry conforms to the trend of accelerated pace of modern life and diversified consumer demand, helping catering companies to reduce costs and increase efficiency, and also promoting the transformation and upgrading of agriculture. Although the pre-prepared food industry has great development potential, consumers are generally concerned about the freshness of pre-prepared food, especially the freshness of perishable foods such as meat and aquatic products.

[0005] Minced meat plays an important role in pre-prepared dishes. Because of its easy processing, multi-functionality and rich nutrition, it is the core raw material of many pre-prepared dishes, providing protein, fat and flavor basis for dishes; minced meat pre-prepared dishes mainly include: meatballs (can be directly used for soup, hot pot or stir-fry), meat patties (such as hamburger patties, meat pies) and meat-filled foods (such as dumplings, buns, spring rolls, wontons, etc.). At present, the preservation methods of minced meat pre-prepared dishes are mainly low-temperature preservation, frozen storage and vacuum packaging, which have limitations such as short shelf life, nutrient loss, texture deterioration, high cost and risk of microbial contamination. Therefore, in order to meet the demand of the pre-prepared food industry for preservation technology of products with long shelf life, rich nutrition and good texture, the present invention discloses a method for preparing food-grade Pickering preservative solution for minced meat, which adopts Pickering emulsion loaded with natural antibacterial agent and antioxidant as the preservative solution, can effectively reduce the adverse effects of microbial contamination and oxidative free radicals, and can also improve the texture characteristics and sensory quality of minced meat, so as to meet the general demand of consumers for nutrition, deliciousness and health of instant food. Summary of the invention

[0006] The purpose of the present invention is to provide a method for enhancing the freshness of minced meat by using Pickering fresh-keeping solution loaded with natural antibacterial agents and antioxidants, which has no chemical damage to the organizational structure of minced meat, no chemical pollution to the components of minced meat, and no chemical destruction to the nutritional characteristics of minced meat; the method utilizes the superior interfacial activity of food-grade particles to improve the stability of Pickering fresh-keeping solution, enhance the sustained-release effect and fresh-keeping effect of the loaded active ingredients, improve the nutritional components and sensory characteristics of minced meat foods, and extend the shelf life of minced meat.

[0007] A method for preparing food-grade Pickering preservative solution for minced meat comprises the following steps: Step 1: obtaining esterified active starch; Step 2: Preparation of antioxidant-emulsification-gelatinization multifunctional starch: The esterified active starch is prepared into a suspension with a mass concentration of 10% to 20% with purified water, placed on a heated magnetic stirrer, and stirred at 100° C. to obtain an esterified active starch paste; then, tea polyphenols with a mass concentration of 0.5% to 2% are added at 90° C., and stirred again to obtain an antioxidant active starch paste; the antioxidant active starch paste is poured into 5 times the volume of anhydrous ethanol and stirred to obtain an ethanol solution containing the antioxidant active starch paste; the ethanol solution containing the antioxidant active starch paste is then placed in a centrifuge for centrifugal treatment to obtain a precipitate A; the precipitate A is washed with anhydrous ethanol and centrifuged again to obtain a precipitate B; the precipitate B is freeze-dried at -70° C. with a vacuum freeze dryer to obtain a dry powder as an antioxidant-emulsification-gelatinization multifunctional starch; Step 3: Preparation of food grade Pickering preservative solution: The green epidermis of the clean aloe vera is peeled off, and the juice and transparent colloid inside the aloe vera are retained, and the juice is processed with a juicer to obtain aloe vera liquid with uniform texture; the antioxidant-emulsification-gelation multifunctional starch obtained in step 2 is prepared into a suspension with a mass concentration of 1.5% to 4.5% with purified water, and 1% to 5% of the aloe vera liquid is added, and then 3% to 6% of the safflower seed oil and 6% to 12% of the camellia oil are added to finally obtain a mixed solution, and the mixed solution is placed in a homogenizer for homogenization to obtain a food-grade Pickering preservative solution.

[0008] Preferably, the specific method for obtaining the esterified active starch in step 1 is: Waxy corn starch is prepared into a suspension with an ethanol solution with a volume fraction of 55% to 85%, and the mass concentration of the waxy corn starch is 10% to 30%; the pH value of the suspension is adjusted with a NaOH solution with a mass concentration of 1% to 3%, so that the pH value of the suspension is always maintained in the range of 8.0 to 8.5 during the reaction process; the suspension is placed on a magnetic stirrer, octenyl succinic anhydride with a mass concentration of 1% to 3% is added dropwise to the suspension, and stirred at a speed of 200 r / min for 3 to 6 hours; the pH value is then adjusted to 6.0 to 6.5 with a HCl solution with a mass concentration of 1% to 3%; then, the suspension is placed in a centrifuge for centrifugal treatment at a speed of 3500 to 6000 r / min for 10 to 15 minutes, the precipitate is washed twice with an ethanol solution with a volume fraction of 50% to 70%, and then washed twice with pure water, and centrifuged again to obtain a precipitate, and a vacuum freeze dryer is used for freeze drying at -70°C for 6 to 12 hours to obtain a dry powder as esterified active starch.

[0009] Preferably, in step 1: the esterification substitution degree of octenyl succinic anhydride of the esterified active starch is not less than 0.01; and the surface Zeta potential of the esterified active starch is not less than |-24|.

[0010] Preferably, the oil / water interface contact angle of the antioxidant-emulsification-gelatinization multifunctional starch in step 2 is not less than 80°.

[0011] Preferably, in step 2, the speed and time of stirring at 100° C. to obtain the esterified active starch paste solution is: stirring at a speed of 200 r / min for 30 to 60 min.

[0012] Preferably, the speed and time of stirring again in step 2 to obtain the antioxidant active starch paste are: stirring at a speed of 200 r / min for 20 to 40 min.

[0013] Preferably, in step 2, the antioxidant active starch paste is poured into 5 times the volume of anhydrous ethanol and stirred at a speed of 500 to 800 r / min for 10 to 20 min.

[0014] Preferably, in step 2, the ethanol solution containing the antioxidant active starch paste is placed in a centrifuge for centrifugation at a speed of 3500 to 4500 r / min for 10 to 20 min.

[0015] Preferably, in step 3: the average particle size of the food-grade Pickering fresh-keeping liquid is no more than 5 mm; the emulsification index of the food-grade Pickering fresh-keeping liquid is maintained at 100%; the OH content of the food-grade Pickering fresh-keeping liquid is - Free radicals, ABTS ＋• The free radical and DPPH free radical scavenging rate is not less than 95%.

[0016] Preferably, in step 3, the speed and time of placing the mixed solution in a homogenizer for homogenization are: Homogenize at 16000-20000 r / min for 1.5-4 min.

[0017] Preferably, the method further comprises step 4: preparation of food-grade Pickering fresh-keeping minced meat: Chop fresh red meat in a chopper to make minced meat, add the food-grade Pickering preservative solution obtained in step 3 to the fresh minced meat in an amount of 5-15 mL / 100 g, mix well, and obtain food-grade Pickering preservative minced meat.

[0018] Preferably, in step 4: there is no significant difference in the color difference of the food-grade Pickering preserved meat mince after storage at 4°C for 9 days; the water holding capacity of the food-grade Pickering preserved meat mince is not less than 80%; the gel strength of the food-grade Pickering preserved meat mince is not less than 30N; the thiobarbituric acid value of the food-grade Pickering preserved meat mince does not exceed 0.65 mg / kg; and the antibacterial rate against Salmonella, Escherichia coli and Listeria is not less than 90%.

[0019] According to another aspect of the present invention, a food-grade Pickering fresh-keeping solution for minced meat is provided, which is prepared by the preparation method of the food-grade Pickering fresh-keeping solution for minced meat.

[0020] The beneficial effects of the present invention are: Food-grade Pickering preservative liquid is prepared using pure natural food raw materials, and is applied to the preservation of minced meat. The preservative liquid is stabilized only with antioxidant-emulsifying-gelling multifunctional starch, and no emulsifier, thickener, preservative or other food additives are added; the food-grade Pickering preservative liquid developed by the present invention can not only play an obvious antioxidant, antibacterial and preservative role on minced meat, extend the shelf life of minced meat, but also enhance the nutrition and taste of minced meat, and improve the overall quality of minced meat. The food-grade Pickering preservative liquid used in the present invention is non-toxic to the human body, friendly to the environment, and is not affected by the environmental pH value and salt concentration. It has good adaptability to food processing, meets the needs of modern consumers for food safety, health, deliciousness, convenience and speed, conforms to the development direction of the food market, and has extremely broad development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is a preparation flow chart of the present invention; Figure 2 This is a scanning electron microscope image of esterified active starch; Figure 3 This is a scanning electron microscope image of the antioxidant-emulsification-gelation multifunctional starch; Figure 4 This is the molecular structure diagram of the antioxidant-emulsification-gelation multifunctional starch; Figure 5 This is a laser confocal fluorescence microscopy image of food-grade Pickering preservative solution; Figure 6 This is the apparent appearance of food grade Pickering preservative solution. DETAILED DESCRIPTION

[0022] See also Figures 1 to 6 As shown, a method for preparing food-grade Pickering preservative solution for minced meat comprises the following steps: Step 1: Prepare a suspension of waxy corn starch with an ethanol solution having a volume fraction of 85%, and the mass concentration of waxy corn starch is 30%; adjust the pH of the suspension with a NaOH solution having a mass concentration of 3%, so that the pH value of the suspension is always maintained in the range of 8.0 to 8.5 during the reaction process; then, place the suspension on a magnetic stirrer, drop octenyl succinic anhydride having a mass concentration of 3% into the suspension, and stir at a speed of 200 r / min for 6 hours; and then adjust the pH value to 6. 5; then, the mixture was placed in a centrifuge and centrifuged at a speed of 6000 r / min for 15 min, the precipitate was washed twice with a 70% ethanol solution by volume, and then washed twice with pure water, and centrifuged again to obtain a precipitate, which was freeze-dried at -70°C for 12 h using a vacuum freeze dryer to obtain a dry powder as esterified active starch; the degree of esterification of the octenyl succinic anhydride of the esterified active starch was screened by an acid-base titration method to be not less than 0.01; the surface Zeta potential of the esterified active starch was screened by a potentiometer to be not less than |-24|; Step 2: The esterified active starch obtained in step 1 is prepared into a suspension with a mass concentration of 10% with purified water, placed on a heated magnetic stirrer, and stirred at a speed of 200 r / min for 45 minutes at 100°C to obtain an esterified active starch paste; then, tea polyphenols with a mass concentration of 1% are added at 90°C, and stirred at a speed of 200 r / min for 25 minutes to obtain an antioxidant active starch paste; the antioxidant active starch paste is poured into 5 times the volume of anhydrous ethanol, and stirred at a speed of 600 r / min for 15 minutes to obtain an antioxidant active starch paste. The ethanol solution of antioxidant active starch paste is prepared, and the ethanol solution containing antioxidant active starch paste is placed in a centrifuge, and centrifuged at a speed of 4500r / min for 15min to obtain a precipitate A, the precipitate A is washed twice with anhydrous ethanol, and centrifuged again to obtain a precipitate B, and the precipitate B is freeze-dried at -70°C for 12h using a vacuum freeze dryer to obtain a dry powder as an antioxidant-emulsification-gelation multifunctional starch; the oil / water interface contact angle of the antioxidant-emulsification-gelation multifunctional starch is screened by a contact angle meter to be not less than 80°; Step 3: peel off the green epidermis of the clean aloe vera, retain the juice and transparent colloid inside the aloe vera, and process it with a juicer for 3 minutes to form an aloe vera liquid with uniform texture; prepare the antioxidant-emulsification-gelation multifunctional starch obtained in step 2 into a suspension with a mass concentration of 2.5% with purified water, add 5% aloe vera liquid by volume, then add 6% safflower seed oil by volume and 12% camellia oil by volume, and then place the above mixture in a homogenizer, and homogenize it at 20000r / min for 2.5 minutes to obtain food grade Pickering preservative solution; use a laser particle size analyzer to screen the average particle size of Pickering preservative solution not exceeding 5mm; use a 6-month storage test to screen the emulsification index of Pickering preservative solution to maintain 100%; use an oxidative free radical scavenging test to screen the OH content of Pickering preservative solution - Free radicals, ABTS ＋• The free radical and DPPH free radical scavenging rate is not less than 95%; Step 4: chop 500g of fresh red meat in a chopper to make minced meat, add the food-grade Pickering preservative solution obtained in step 3 to the fresh minced meat at an addition amount of 10mL / 100g, mix evenly, and obtain food-grade Pickering preservative minced meat; screen the color difference of the Pickering preservative minced meat after storage at 4°C for 9 days with a colorimeter, and find that there is no significant difference; screen the water holding capacity of the Pickering preservative minced meat by centrifugation method to be not less than 80%; screen the gel strength of the Pickering preservative minced meat by a texture analyzer to be not less than 30N; screen the thiobarbituric acid value of the Pickering preservative minced meat by a 9-day storage test and spectrophotometry to be not more than 0.65mg / kg; and the antibacterial rate against Salmonella, Escherichia coli, and Listeria is not less than 90%.

[0023] After the above specific implementation steps, a food-grade Pickering preservative solution for minced meat is processed, and its appearance is as follows Figure 6 shown.

[0024] Mechanism of preparing food-grade Pickering preservative solution with antioxidant-emulsifying-gelling multifunctional starch: The antioxidant-emulsification-gelation multifunctional starch prepared by the present invention has excellent interfacial activity, antioxidant properties and gelation properties. In the process of preparing a food-grade water-in-oil preservative solution, the antioxidant-emulsification-gelation multifunctional starch can be quickly adsorbed to the oil-water interface, so that the dispersed oil phase in the food-grade Pickering preservative solution remains stable, and the food-grade Pickering preservative solution will not be stratified due to the aggregation of the oil phase. The reaction mechanism of the present invention is based on the surface tension and intermolecular attraction between the antioxidant-emulsification-gelation multifunctional starch, water and two oil phases (safflower seed oil and camellia oil). In the food-grade Pickering preservative solution system, water and safflower oil and camellia oil originally repel each other. However, the antioxidant-emulsifying-gelling multifunctional starch in the system has both hydrophilic and lipophilic properties. It can be adsorbed to the surface of small oil droplets formed by safflower oil and camellia oil during the homogenization process, so that these small oil droplets can be evenly dispersed in the aqueous phase, inhibiting the aggregation and stratification of the oil droplets; and because the antioxidant-emulsifying-gelling multifunctional starch contains tea polyphenols, the oil-water interface formed by it not only has the function of inhibiting the aggregation of oil droplets, but also has an antioxidant function; because the water phase of the food-grade Pickering preservative solution contains aloe vera liquid, the water phase system of the food-grade Pickering preservative solution contains rich antioxidant and antibacterial components; plus the oil phase (safflower oil and camellia oil) of the food-grade Pickering preservative solution itself contains rich active ingredients and has a significant antioxidant function, therefore, the food-grade Pickering preservative solution prepared by the present invention has good oxidation stability and preservation effect.

Claims

1. A method for preparing food-grade Pickering preservative solution for minced meat, characterized in that: The steps include: Step 1: obtaining esterified active starch; Step 2: Preparation of antioxidant-emulsification-gelatinization multifunctional starch: The esterified active starch is prepared into a suspension with a mass concentration of 10% to 20% with purified water, and the suspension is placed on a heated magnetic stirrer and stirred at 100° C. to obtain an esterified active starch paste; then, tea polyphenols with a mass concentration of 0.5% to 2% are added at 90° C., and the suspension is stirred again to obtain an antioxidant active starch paste; The antioxidant active starch paste liquid is poured into 5 times the volume of anhydrous ethanol and stirred to obtain an ethanol solution containing the antioxidant active starch paste liquid, and the ethanol solution containing the antioxidant active starch paste liquid is placed in a centrifuge for centrifugal treatment to obtain a precipitate A, the precipitate A is washed with anhydrous ethanol and centrifuged again to obtain a precipitate B, and the precipitate B is freeze-dried to obtain an antioxidant-emulsification-gelatinization multifunctional starch; Step 3: Preparation of food grade Pickering preservative solution: The green epidermis of the clean aloe vera is peeled off, and the juice and transparent colloid inside the aloe vera are retained, and the aloe vera liquid is obtained by processing the aloe vera liquid; the antioxidant-emulsification-gelation multifunctional starch obtained in step 2 is prepared into a suspension with a mass concentration of 1.5% to 4.5% with purified water, and 1% to 5% of the aloe vera liquid is added, and then 3% to 6% of the safflower seed oil and 6% to 12% of the camellia oil are added to finally obtain a mixed solution, and the mixed solution is placed in a homogenizer for homogenization to obtain a food-grade Pickering preservative solution.

2. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 1, characterized in that: The specific method for obtaining the esterified active starch in step 1 is: Waxy corn starch is prepared into a suspension with an ethanol solution with a volume fraction of 55% to 85%, and the mass concentration of the waxy corn starch is 10% to 30%; the pH value of the suspension is adjusted with a NaOH solution with a mass concentration of 1% to 3%, so that the pH value of the suspension is always maintained in the range of 8.0 to 8.5 during the reaction process; the suspension is placed on a magnetic stirrer, octenyl succinic anhydride with a mass concentration of 1% to 3% is added dropwise to the suspension, and stirred at a speed of 200 r / min for 3 to 6 hours; the pH value is then adjusted to 6.0 to 6.5 with a HCl solution with a mass concentration of 1% to 3%; then, the suspension is placed in a centrifuge for centrifugal treatment at a speed of 3500 to 6000 r / min for 10 to 15 minutes, the precipitate is washed twice with an ethanol solution with a volume fraction of 50% to 70%, and then washed twice with pure water, and centrifuged again to obtain a precipitate, and a vacuum freeze dryer is used for freeze drying at -70°C for 6 to 12 hours to obtain a dry powder as esterified active starch.

3. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 2, characterized in that: The esterification substitution degree of octenyl succinic anhydride of the esterified active starch is not less than 0.01; the surface Zeta potential of the esterified active starch is not less than |-24|.

4. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 3, characterized in that: The oil / water interface contact angle of the antioxidant-emulsified-gelled multifunctional starch in step 2 is not less than 80°.

5. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 4, characterized in that: In step 2, the speed and time of stirring at 100° C. to obtain the esterified active starch paste solution are: stirring at a speed of 200 r / min for 30 to 60 min; The speed and time of stirring again in step 2 to obtain the antioxidant active starch paste are: stirring at a speed of 200 r / min for 20 to 40 minutes; In step 2, the antioxidant active starch paste is poured into 5 times the volume of anhydrous ethanol and stirred at a speed of 500 to 800 r / min for 10 to 20 minutes; In the step 2, the ethanol solution containing the antioxidant active starch paste is placed in a centrifuge for centrifugation at a speed of 3500 to 4500 r / min for 10 to 20 minutes.

6. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 1, characterized in that: In the step 3: the average particle size of the food-grade Pickering fresh-keeping liquid does not exceed 5 mm; the emulsification index of the food-grade Pickering fresh-keeping liquid is maintained at 100%; the OH of the food-grade Pickering fresh-keeping liquid - Free radicals, ABTS ＋• The free radical and DPPH free radical scavenging rate is not less than 95%.

7. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 6, characterized in that: In step 3, the speed and time of placing the mixed solution in a homogenizer for homogenization are: homogenization at 16000-20000 r / min for 1.5-4 min.

8. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 7, characterized in that: Also included is step 4: preparation of food grade Pickering fresh minced meat: Chop fresh red meat in a chopper to make minced meat, add the food-grade Pickering preservative solution obtained in step 3 to the fresh minced meat in an amount of 5-15 mL / 100 g, mix well, and obtain food-grade Pickering preservative minced meat.

9. The method for preparing a food-grade Pickering preservative solution for minced meat according to claim 8, characterized in that: In the step 4: after storage at 4° C. for 9 days, there is no significant difference in the color difference of the food-grade Pickering preserved meat mince; the water holding capacity of the food-grade Pickering preserved meat mince is not less than 80%; the gel strength of the food-grade Pickering preserved meat mince is not less than 30N; the thiobarbituric acid value of the food-grade Pickering preserved meat mince is not more than 0.65 mg / kg; and the antibacterial rate against Salmonella, Escherichia coli and Listeria is not less than 90%.

10. A food grade Pickering preservative solution for minced meat, characterized in that: The food-grade Pickering preservative solution for minced meat is prepared by the preparation method of the food-grade Pickering preservative solution for minced meat as claimed in any one of claims 1 to 9.

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