Internal and external coloring pickling process of meat product
By using hemoglobin pigment extraction and separation, high-pressure injection and cold spray coloring technology, combined with compound natural microbial fermentation curing liquid, the problems of low efficiency, unstable quality and mechanical damage in the curing process of pre-treated meat products have been solved, achieving uniform coloring and quality improvement of meat products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GANSU HEJIAHE CENTRAL KITCHEN FOOD CO LTD
- Filing Date
- 2025-12-30
- Publication Date
- 2026-04-21
AI Technical Summary
Existing pre-seasoned meat curing technologies suffer from problems such as low efficiency, unstable quality, significant mechanical damage, uneven salt distribution, and difficulty in achieving uniform coloring, which affect product quality and safety.
By employing hemoglobin pigment extraction and separation, vacuum high-pressure injection, compound natural microbial fermentation marinade, and cold spray coloring technology, combined with centrifugal separation, ion exchange chromatography, vacuum tumbling, and modified atmosphere packaging, we can achieve internal and external coloring and uniform marinating of meat products.
It improves the flavor and shelf life of meat products, enhances color, ensures product quality consistency and safety, avoids the safety risks of nitrites, and increases visual appeal.
Abstract
Description
Technical Field
[0001] This invention relates to the field of meat product curing technology, specifically to a process for internal and external coloring and curing meat products. Background Technology
[0002] Pre-prepared meat products are foods made primarily from fresh and frozen livestock and poultry meat and by-products, processed through cutting, seasoning, marinating, and packaging, and stored, transported, and sold at low temperatures. In today's fast-paced life, consumers' lifestyles and dietary habits have changed significantly, leading to increasingly diverse food demands. Pre-prepared meat products, with their convenience, speed, and nutritional value, perfectly align with consumers' current pursuit of efficient and healthy eating, making them popular and in line with current consumption trends, thus possessing broad market prospects.
[0003] Despite the promising market prospects for pre-prepared meat products, existing technologies still present numerous problems in the processing, severely hindering the development of the pre-prepared meat products industry.
[0004] In terms of curing efficiency, traditional curing methods, such as wet curing, dry curing, and mixed curing, suffer from low efficiency. Taking wet curing as an example, salt and other spices need to be dissolved in water, and then the meat is left in the solution for a long time. During this process, the absorption of the brine into the meat is slow, resulting in uneven salt distribution and a long curing time. Even the vacuum tumbling technology widely used in the food industry, while improving curing efficiency to some extent, causes significant mechanical damage to the meat products, compromising their appearance. Furthermore, water-insoluble spices struggle to penetrate the meat and impart flavor during wet curing.
[0005] Regarding quality stability, existing processing technologies struggle to guarantee consistent product quality. Differences in taste and texture may exist between different batches, primarily due to the difficulty in precisely controlling various factors during the pickling process, such as temperature, time, and the concentration of the pickling solution. Furthermore, fluctuations in the quality of raw materials during production can also impact the final product quality.
[0006] Therefore, the present invention provides a process for internal and external coloring and marinating of meat products to solve the problems mentioned above. Summary of the Invention
[0007] (a) Technical problems to be solved
[0008] In view of the shortcomings of the prior art, the present invention provides a coloring and marinating process for meat products, which has the advantages of improving the flavor of meat products, extending shelf life and improving color, and solves the problems mentioned above.
[0009] (II) Technical Solution
[0010] To achieve the above objectives, the present invention provides the following technical solution: a process for internal and external coloring and marinating of meat products, comprising the following steps:
[0011] Step 1: Hemoglobin pigment extraction and separation:
[0012] First, the blood from the cured meat products is collected and separated from the blood plasma using centrifugation.
[0013] Next, the blood cells are hemolyzed using an acidic buffer solution to disrupt the cell membrane and release hemoglobin.
[0014] Then, using ion exchange chromatography, a cation exchange resin is selected to adsorb hemoglobin onto the resin, and then elution is performed with an eluent to separate hemoglobin pigment from other impurities, thus obtaining high-purity hemoglobin pigment.
[0015] Step 2: High-pressure injection for internal coloring:
[0016] After washing, the meat products to be marinated are cut into uniform blocks or slices according to the preset size.
[0017] Then, the cut meat products are laid flat on the conveyor belt and fed into the high-pressure injector at a uniform speed. Using a pressure of 300 psi and an injection rate of 3-5 ml / s, the hemoglobin pigment extracted in step one is injected into the meat products.
[0018] Step 3: Tumbling and Marinating with Compound Natural Microbial Fermentation Marinating Liquid:
[0019] After injection, the meat products are sent into a vacuum tumbler and a compound natural microbial fermentation marinade is added.
[0020] During the vacuum tumbling process, the vacuum level is controlled at -0.06-0.08 MPa, and tumbling is performed for 30-40 minutes.
[0021] Step 4: External cold spray coloring:
[0022] After being tumbled and marinated, the meat products are fed into a cold spray conveyor belt. The compound natural antioxidant coloring liquid is injected into the spray injector. In an environment where the temperature is maintained at 4℃±2℃, the compound natural antioxidant coloring liquid is evenly sprayed onto the surface of the meat as it passes through the spray conveyor belt, thus achieving external cold spray coloring.
[0023] Step 5: Use a modified atmosphere packaging machine to package the marinated meat products.
[0024] Preferably, in step one, the centrifugation speed is 3000-5000 r / min, the centrifugation time is 15-20 minutes, and the acidic buffer is an acetate buffer with a pH of 4.5-5.5.
[0025] Preferably, in step two, the preset size is that each piece weighs 100-150 grams and has a thickness of 2-3 centimeters.
[0026] Preferably, the weight ratio of the hemoglobin pigment injected in step two to the meat product is (1-2:100).
[0027] Preferably, the preparation method of the compound natural microbial fermentation pickling liquid in step three is as follows:
[0028] Danisco ncfm10(100)dcu lactic acid bacteria and Beina Bio bncc186223 white streptomyces were placed in liquid culture medium at an inoculation rate of 2%-3% and cultured at a constant temperature of 37℃ for 48h to promote the full growth and metabolism of microorganisms.
[0029] Next, the microbial cells were separated from the fermentation broth by centrifugation at 8000 r / min for 15-20 min at a low temperature of 4℃. The supernatant was then filtered through a 0.2 μm microporous membrane to remove residual cells and impurities, yielding the fermentation product, antimicrobial peptides.
[0030] Finally, the Staphylococcus aureus powder (bncc337536) and Lactobacillus rhamnosus powder (hn001) from Beina Biotechnology were dissolved in the antibacterial polypeptide filtrate at a concentration of 0.2%-0.3% to obtain the compound natural microbial fermentation pickling liquid.
[0031] Preferably, the preparation method of the composite natural antioxidant coloring liquid in step four is as follows:
[0032] The red Monascus bncc336564 of Beina Biotechnology was inoculated into the red Monascus liquid culture medium at an inoculation rate of 1% and cultured at 30℃ for 48 hours to allow the red Monascus to multiply in large quantities and produce metabolites.
[0033] Next, the mixture was centrifuged at 4℃ and 8000r / min for 15-20min, and the supernatant was filtered through a 0.2μm microporous membrane to obtain the fermentation product antimicrobial peptides.
[0034] Then, ginger and water are blended into a pulp at a material-to-liquid ratio of 1:40-1:50, and ultrasonically extracted in an ultrasonic generator for 30-40 minutes. The extract is then filtered to obtain ginger extract.
[0035] Finally, the antibacterial peptides and ginger extract were mixed in a ratio of 1:(4-6) to obtain a composite natural antioxidant coloring liquid.
[0036] Preferably, nitrogen is added during the modified atmosphere packaging process in step five.
[0037] (III) Beneficial Effects
[0038] Compared with the prior art, the present invention provides a process for internal and external coloring and marinating of meat products, which has the following beneficial effects:
[0039] 1. The internal and external coloring and curing process of this meat product utilizes efficient processing equipment and natural, safe colorants, preservatives, and curing agents. During the extraction of hemoglobin pigment, advanced technologies such as centrifugation and ion exchange chromatography are employed to ensure high pigment purity, providing a foundation for stable internal coloring. In the tumbling and curing stage, a compound natural microbial fermentation curing liquid is used. Its components are carefully selected and cultivated. Lactic acid bacteria and other microorganisms, along with their metabolites and antimicrobial peptides, not only inhibit the growth and reproduction of harmful microorganisms but also ensure that the meat product absorbs salt and spices evenly during curing, effectively avoiding quality differences caused by uneven curing.
[0040] 2. The internal and external coloring and marinating process of this meat product achieves uniform internal coloring of the meat product through high-pressure injection of hemoglobin pigment, giving the meat a natural red color. This simulates the coloring effect produced by the combination of myoglobin and nitrite in traditional marinating, but avoids the safety risks associated with nitrite. The external cold spray coloring uses a compound natural antioxidant coloring liquid, in which red yeast fermentation products and ginger extract give the surface of the meat product an attractive color. Moreover, the spray coloring is carried out at a low temperature, which reduces the impact on the quality of the meat product, making the internal and external colors harmonious and unified, and enhancing the visual appeal of the product. Detailed Implementation
[0041] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0042] Example 1:
[0043] A process for coloring and marinating meat products, comprising the following steps:
[0044] Step 1: Hemoglobin pigment extraction and separation:
[0045] First, the blood from the cured meat products is collected and separated from the blood plasma using centrifugation.
[0046] Next, the blood cells were hemolyzed using an acidic buffer solution to disrupt the cell membrane and release hemoglobin. The centrifugation speed was 3000 r / min and the centrifugation time was 15 minutes. The acidic buffer solution was an acetate buffer solution with a pH of 4.5.
[0047] Then, using ion exchange chromatography, a cation exchange resin is selected to adsorb hemoglobin onto the resin, and then elution is performed with an eluent to separate hemoglobin pigment from other impurities, thus obtaining high-purity hemoglobin pigment.
[0048] Step 2: High-pressure injection for internal coloring:
[0049] After washing, the meat products to be marinated are cut into uniform slices according to the preset size, with each slice weighing 100 grams and 2 centimeters thick.
[0050] Then, the cut meat products are laid flat on the conveyor belt and fed into the high-pressure injector at a uniform speed. Using a pressure of 300 psi and an injection rate of 3 ml / s, the hemoglobin pigment extracted in step one is injected into the meat products. The weight ratio of the injected hemoglobin pigment to the meat products is 1:100.
[0051] Step 3: Tumbling and Marinating with Compound Natural Microbial Fermentation Marinating Liquid:
[0052] After injection, the meat products are sent into a vacuum tumbler and a compound natural microbial fermentation marinade is added.
[0053] During the vacuum tumbling process, the vacuum level is controlled at -0.06 MPa, and tumbling is performed for 30 minutes.
[0054] The preparation method of the compound natural microbial fermentation pickling liquid is as follows:
[0055] Danisco ncfm10(100)dcu lactic acid bacteria and Beina Bio bncc186223 white streptomyces were placed in liquid culture medium at an inoculation rate of 2% and cultured at a constant temperature of 37°C for 48 hours to promote the full growth and metabolism of microorganisms.
[0056] Next, the microbial cells were separated from the fermentation broth by centrifugation at 8000 r / min for 15 min at a low temperature of 4℃. The supernatant was then filtered through a 0.2 μm microporous membrane to remove residual cells and impurities, yielding the fermentation product, antimicrobial peptides.
[0057] Finally, the Staphylococcus aureus powder (bncc337536) and Lactobacillus rhamnosus powder (hn001) from Beina Biotechnology were dissolved in the antimicrobial polypeptide filtrate at a concentration of 0.2% to obtain the medium-compound natural microbial fermentation pickling liquid.
[0058] Step 4: External cold spray coloring:
[0059] After being tumbled and marinated, the meat products are fed into a cold spray conveyor belt. The compound natural antioxidant coloring liquid is injected into the spray injector. In an environment where the temperature is maintained at 4°C, as the meat products pass through the spray conveyor belt, the compound natural antioxidant coloring liquid is evenly sprayed onto the surface of the meat using a spraying device to achieve external cold spray coloring.
[0060] The preparation method of the composite natural antioxidant coloring liquid is as follows:
[0061] The red Monascus bncc336564 of Beina Biotechnology was inoculated into the red Monascus liquid culture medium at an inoculation rate of 1% and cultured at 30℃ for 48 hours to allow the red Monascus to multiply in large quantities and produce metabolites.
[0062] Next, the mixture was centrifuged at 4℃ and 8000r / min for 15min, and the supernatant was filtered through a 0.2μm microporous membrane to obtain the fermentation product antimicrobial peptides.
[0063] Then, ginger and water were blended into a pulp at a ratio of 1:40, and ultrasonically extracted in an ultrasonic generator for 30 minutes. The pulp was then filtered to obtain ginger extract.
[0064] Finally, the antibacterial peptides and ginger extract were mixed in a 1:4 ratio to obtain a composite natural antioxidant coloring liquid.
[0065] Step 5: Use a modified atmosphere packaging machine to package the marinated meat products. Nitrogen gas is added during the modified atmosphere packaging process.
[0066] Example 2:
[0067] A process for coloring and marinating meat products, comprising the following steps:
[0068] Step 1: Hemoglobin pigment extraction and separation:
[0069] First, the blood from the cured meat products is collected and separated from the blood plasma using centrifugation.
[0070] Next, the blood cells were hemolyzed using an acidic buffer solution to disrupt the cell membrane and release hemoglobin. The centrifugation speed was 5000 r / min and the centrifugation time was 20 minutes. The acidic buffer solution was an acetate buffer solution with a pH of 5.5.
[0071] Then, using ion exchange chromatography, a cation exchange resin is selected to adsorb hemoglobin onto the resin, and then elution is performed with an eluent to separate hemoglobin pigment from other impurities, thus obtaining high-purity hemoglobin pigment.
[0072] Step 2: High-pressure injection for internal coloring:
[0073] After washing, the meat products to be marinated are cut into uniform pieces according to the preset size, with each piece weighing 150 grams and 3 centimeters thick.
[0074] Then, the cut meat products are laid flat on the conveyor belt and fed into the high-pressure injector at a uniform speed. Using a pressure of 300 psi and an injection rate of 5 ml / s, the hemoglobin pigment extracted in step one is injected into the meat products. The weight ratio of the injected hemoglobin pigment to the meat products is 2:100.
[0075] Step 3: Tumbling and Marinating with Compound Natural Microbial Fermentation Marinating Liquid:
[0076] After injection, the meat products are sent into a vacuum tumbler and a compound natural microbial fermentation marinade is added.
[0077] During the vacuum tumbling process, the vacuum level is controlled at 0.08 MPa, and the tumbling time is 40 minutes.
[0078] The preparation method of the compound natural microbial fermentation pickling liquid is as follows:
[0079] Danisco ncfm10(100)dcu lactic acid bacteria and Beina Bio bncc186223 white streptomyces were placed in liquid culture medium at an inoculation rate of 3% and cultured at a constant temperature of 37°C for 48 hours to promote the full growth and metabolism of microorganisms.
[0080] Next, the microbial cells were separated from the fermentation broth by centrifugation at 8000 r / min for 20 min at a low temperature of 4℃. The supernatant was then filtered through a 0.2 μm microporous membrane to remove residual cells and impurities, yielding the fermentation product, antimicrobial peptides.
[0081] Finally, the Staphylococcus aureus powder (bncc337536) and Lactobacillus rhamnosus powder (hn001) from Beina Biotechnology were dissolved in the antimicrobial polypeptide filtrate at a concentration of 0.3% to obtain the compound natural microbial fermentation pickling liquid.
[0082] Step 4: External cold spray coloring:
[0083] After being tumbled and marinated, the meat products are fed into a cold spray conveyor belt. The compound natural antioxidant coloring liquid is injected into the spray injector. In an environment where the temperature is maintained at 6°C, as the meat products pass through the spray conveyor belt, the compound natural antioxidant coloring liquid is evenly sprayed onto the surface of the meat using a spraying device to achieve external cold spray coloring.
[0084] The preparation method of the composite natural antioxidant coloring liquid is as follows:
[0085] The red Monascus bncc336564 of Beina Biotechnology was inoculated into the red Monascus liquid culture medium at an inoculation rate of 1% and cultured at 30℃ for 48 hours to allow the red Monascus to multiply in large quantities and produce metabolites.
[0086] Next, the mixture was centrifuged at 4℃ and 8000r / min for 20min, and the supernatant was filtered through a 0.2μm microporous membrane to obtain the fermentation product antimicrobial peptides.
[0087] Then, ginger and water were blended into a paste at a ratio of 1:50, and ultrasonically extracted in an ultrasonic generator for 40 minutes. The extract was then filtered to obtain ginger extract.
[0088] Finally, the antibacterial peptides and ginger extract were mixed in a 1:6 ratio to obtain a composite natural antioxidant coloring liquid.
[0089] Step 5: Use a modified atmosphere packaging machine to package the marinated meat products. Nitrogen gas is added during the modified atmosphere packaging process.
[0090] Example 3:
[0091] A process for coloring and marinating meat products, comprising the following steps:
[0092] Step 1: Hemoglobin pigment extraction and separation:
[0093] First, the blood from the cured meat products is collected and separated from the blood plasma using centrifugation.
[0094] Next, the blood cells were hemolyzed using an acidic buffer solution to disrupt the cell membrane and release hemoglobin. The centrifugation speed was 3000 r / min and the centrifugation time was 15 minutes. The acidic buffer solution was an acetate buffer solution with a pH of 4.5.
[0095] Then, using ion exchange chromatography, a cation exchange resin is selected to adsorb hemoglobin onto the resin, and then elution is performed with an eluent to separate hemoglobin pigment from other impurities, thus obtaining high-purity hemoglobin pigment.
[0096] Step 2: High-pressure injection for internal coloring:
[0097] After washing, the meat products to be marinated are cut into uniform slices according to the preset size, with each slice weighing 100 grams and 2 centimeters thick.
[0098] Then, the cut meat products are laid flat on the conveyor belt and fed into the high-pressure injector at a uniform speed. Using a pressure of 300 psi and an injection rate of 3 ml / s, the hemoglobin pigment extracted in step one is injected into the meat products. The weight ratio of the injected hemoglobin pigment to the meat products is 1:100.
[0099] Step 3: Tumbling and Marinating with Compound Natural Microbial Fermentation Marinating Liquid:
[0100] After injection, the meat products are sent into a vacuum tumbler and a compound natural microbial fermentation marinade is added.
[0101] During the vacuum tumbling process, the vacuum level is controlled at 0.08 MPa, and the tumbling time is 40 minutes.
[0102] The preparation method of the compound natural microbial fermentation pickling liquid is as follows:
[0103] Danisco ncfm10(100)dcu lactic acid bacteria and Beina Bio bncc186223 white streptomyces were placed in liquid culture medium at an inoculation rate of 3% and cultured at a constant temperature of 37°C for 48 hours to promote the full growth and metabolism of microorganisms.
[0104] Next, the microbial cells were separated from the fermentation broth by centrifugation at 8000 r / min for 20 min at a low temperature of 4℃. The supernatant was then filtered through a 0.2 μm microporous membrane to remove residual cells and impurities, yielding the fermentation product, antimicrobial peptides.
[0105] Finally, the Staphylococcus aureus powder (bncc337536) and Lactobacillus rhamnosus powder (hn001) from Beina Biotechnology were dissolved in the antimicrobial polypeptide filtrate at a concentration of 0.3% to obtain the compound natural microbial fermentation pickling liquid.
[0106] Step 4: External cold spray coloring:
[0107] After being tumbled and marinated, the meat products are fed into a cold spray conveyor belt. The compound natural antioxidant coloring liquid is injected into the spray injector. In an environment where the temperature is maintained at 6°C, as the meat products pass through the spray conveyor belt, the compound natural antioxidant coloring liquid is evenly sprayed onto the surface of the meat using a spraying device to achieve external cold spray coloring.
[0108] The preparation method of the composite natural antioxidant coloring liquid is as follows:
[0109] The red Monascus bncc336564 of Beina Biotechnology was inoculated into the red Monascus liquid culture medium at an inoculation rate of 1% and cultured at 30℃ for 48 hours to allow the red Monascus to multiply in large quantities and produce metabolites.
[0110] Next, the mixture was centrifuged at 4℃ and 8000r / min for 20min, and the supernatant was filtered through a 0.2μm microporous membrane to obtain the fermentation product antimicrobial peptides.
[0111] Then, ginger and water were blended into a paste at a ratio of 1:50, and ultrasonically extracted in an ultrasonic generator for 40 minutes. The extract was then filtered to obtain ginger extract.
[0112] Finally, the antibacterial peptides and ginger extract were mixed in a 1:6 ratio to obtain a composite natural antioxidant coloring liquid.
[0113] Step 5: Use a modified atmosphere packaging machine to package the marinated meat products. Nitrogen gas is added during the modified atmosphere packaging process.
[0114] The beneficial effects of this invention are as follows: By employing efficient processing equipment and natural and safe colorants, preservatives, and curing agents, advanced technologies such as centrifugation and ion exchange chromatography are used in the extraction of hemoglobin pigment, ensuring high purity of the pigment and providing a foundation for stable internal coloring. In the tumbling and curing stage, a compound natural microbial fermentation curing liquid is used. Its components are carefully selected and cultivated. Lactic acid bacteria and other microorganisms and their metabolites, including antimicrobial peptides, not only inhibit the growth and reproduction of harmful microorganisms but also allow the meat products to evenly absorb salt and spices during curing, effectively avoiding quality differences caused by uneven curing. High-pressure injection of hemoglobin pigment achieves uniform internal coloring of the meat products, giving the meat a natural red color, simulating the color effect produced by the combination of myoglobin and nitrite in traditional curing, but avoiding the safety risks associated with nitrite. External cold spray coloring uses a compound natural antioxidant coloring liquid, in which red yeast fermentation products and ginger extract give the meat products an attractive color. Furthermore, spray coloring is performed at low temperatures, reducing the impact on the quality of the meat products, ensuring harmonious and unified internal and external colors, and enhancing the product's visual appeal.
[0115] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A process for coloring and marinating meat products both internally and externally, characterized in that, Includes the following steps: Step 1: Hemoglobin pigment extraction and separation: First, the blood from the cured meat products is collected and separated from the blood plasma using centrifugation. Next, the blood cells are hemolyzed using an acidic buffer solution to disrupt the cell membrane and release hemoglobin. Then, using ion exchange chromatography, a cation exchange resin is selected to adsorb hemoglobin onto the resin, and then elution is performed with an eluent to separate hemoglobin pigment from other impurities, thus obtaining high-purity hemoglobin pigment. Step 2: High-pressure injection for internal coloring: After washing, the meat products to be marinated are cut into uniform blocks or slices according to the preset size. Then, the cut meat products are laid flat on the conveyor belt and fed into the high-pressure injector at a uniform speed. Using a pressure of 300 psi and an injection rate of 3-5 ml / s, the hemoglobin pigment extracted in step one is injected into the meat products. Step 3: Tumbling and Marinating with Compound Natural Microbial Fermentation Marinating Liquid: After injection, the meat products are sent into a vacuum tumbler and a compound natural microbial fermentation marinade is added. During the vacuum tumbling process, the vacuum level is controlled at -0.06-0.08 MPa, and tumbling is performed for 30-40 minutes. Step 4: External cold spray coloring: After being tumbled and marinated, the meat products are fed into a cold spray conveyor belt. The compound natural antioxidant coloring liquid is injected into the spray injector. In an environment where the temperature is maintained at 4℃±2℃, the compound natural antioxidant coloring liquid is evenly sprayed onto the surface of the meat as it passes through the spray conveyor belt, thus achieving external cold spray coloring. Step 5: Use a modified atmosphere packaging machine to package the marinated meat products.
2. The internal and external coloring and marinating process for meat products according to claim 1, characterized in that, In step one, the centrifugation speed is 3000-5000 r / min, the centrifugation time is 15-20 minutes, and the acidic buffer is an acetate buffer with a pH of 4.5-5.
5.
3. The internal and external coloring and marinating process for meat products according to claim 1, characterized in that, In step two, the preset dimensions are that each piece weighs 100-150 grams and has a thickness of 2-3 centimeters.
4. The internal and external coloring and marinating process for meat products according to claim 1, characterized in that, In step two, the weight ratio of the injected hemoglobin pigment to the meat product is (1-2):
100.
5. The internal and external coloring and marinating process for meat products according to claim 1, characterized in that, The preparation method of the compound natural microbial fermentation pickling liquid in step three is as follows: Danisco ncfm10(100)dcu lactic acid bacteria and Beina Bio bncc186223 white streptomyces were placed in liquid culture medium at an inoculation rate of 2%-3% and cultured at a constant temperature of 37℃ for 48h to promote the full growth and metabolism of microorganisms. Next, the microbial cells were separated from the fermentation broth by centrifugation at 8000 r / min for 15-20 min at a low temperature of 4℃. The supernatant was then filtered through a 0.2 μm microporous membrane to remove residual cells and impurities, yielding the fermentation product, antimicrobial peptides. Finally, the Staphylococcus aureus powder (bncc337536) and Lactobacillus rhamnosus powder (hn001) from Beina Biotechnology were dissolved in the antibacterial polypeptide filtrate at a concentration of 0.2%-0.3% to obtain the compound natural microbial fermentation pickling liquid.
6. The internal and external coloring and marinating process for meat products according to claim 1, characterized in that, The preparation method of the composite natural antioxidant coloring liquid in step four is as follows: The red Monascus bncc336564 of Beina Biotechnology was inoculated into the red Monascus liquid culture medium at an inoculation rate of 1% and cultured at 30℃ for 48 hours to allow the red Monascus to multiply in large quantities and produce metabolites. Next, the mixture was centrifuged at 4℃ and 8000r / min for 15-20min, and the supernatant was filtered through a 0.2μm microporous membrane to obtain the fermentation product antimicrobial peptides. Then, ginger and water were mixed into a pulp at a ratio of 1:(40-50), and ultrasonically extracted in an ultrasonic generator for 30-40 minutes. The extract was then filtered to obtain ginger extract. Finally, the antibacterial peptides and ginger extract were mixed in a ratio of 1:(4-6) to obtain a composite natural antioxidant coloring liquid.
7. The internal and external coloring and marinating process for meat products according to claim 1, characterized in that, In step five, nitrogen is added during the modified atmosphere packaging process.