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Compound biological preservative for cooling pork and fresh-keeping method

A technology for biological preservatives and pork, applied in the field of food preservatives and food preservatives with food preservatives, can solve problems such as application limitations, and achieve good preservation effects, high-efficiency bacteriostatic effects, and good quality control effects.

Active Publication Date: 2011-04-13
顺祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For the fresh-keeping research of chilled meat, our country is still in its infancy, and most of them focus on the research and utilization of chemical preservatives (such as potassium sorbate, sodium lactate, ethylenediaminetetraacetic acid, EDTA, etc.), because the safety of chemical preservatives is challenged , its application is also more and more restricted, so the development of broad-spectrum, high-efficiency, safe, nutritious and low-cost pure natural biological preservatives has become a hot spot in the research of chilled meat preservation

Method used

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  • Compound biological preservative for cooling pork and fresh-keeping method
  • Compound biological preservative for cooling pork and fresh-keeping method
  • Compound biological preservative for cooling pork and fresh-keeping method

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A compound biological preservative for cooling pork, formulated by the following components in mass fraction: 0.8% lactoferrin, 0.05% nisin, 0.5% lysozyme and the remaining sterile distilled water, adjusting the The pH value of the biological preservative is 6.5-6.8, and it should be stored in a refrigerator at 0-4°C after preparation.

[0020] Freshly cooled pork hind legs on the day of purchase from the supermarket, and cooled to make the center temperature reach 0-4°C. Wipe props and chopping boards with 75% (v / v) alcohol cotton balls, and irradiate with ultraviolet rays for 30 minutes. Remove the outer skin and fascia by aseptic operation, cut into meat pieces of about 100g, group them randomly, take 3 repetitions each time, soak each group of meat pieces in the prepared biological preservative for 30 seconds, take them out, and place them on a clean pan sieve Drain water for 3-5 minutes, and the control group was sterile distilled water group; it was packaged in a...

Embodiment 2

[0026] A compound biological preservative for cooling pork, prepared from the following components in mass fractions: 0.3% lactoferrin, 0.02% nisin, 0.1% lysozyme and the rest of sterile distilled water, adjusting the The pH value of the biological preservative is 6.5-6.8, and it should be stored in a refrigerator at 0-4°C after preparation.

[0027] Freshly cooled pork hind legs on the day of purchase from the supermarket, and cooled to make the center temperature reach 0-4°C. Wipe props and chopping boards with 75% (v / v) alcohol cotton balls, and irradiate with ultraviolet rays for 30 minutes. Remove the outer skin fascia by aseptic operation, cut into meat pieces of about 100g, divide into random groups, take 3 repetitions each time, spray 3mL (generally 2-4mL) of biological preservative on the surface of each group of meat pieces, and the control group received no bacteria distilled water group; each piece of meat was vacuum-packed (0.08MPa), stored in a refrigerator at a...

Embodiment 3

[0033] Pig carcasses are produced in strict accordance with the hygienic standards and production process for chilled meat. After being cut in the low-temperature cutting workshop (12-15°C), they are immediately sent to the quick-freezing room to reduce the temperature of the cut meat to 0-4°C. Take 0.65% lactoferrin, 0.05% nisin and 0.4% lysozyme and dissolve them with the rest of sterilized cold water to obtain a biological preservative, and soak the cut pork at 0-4°C in the prepared Put in biological preservative for 0.5min, drain for 3min, vacuum pack and immediately store in fresh warehouse at 0-4°C. After 15 days of storage, samples were taken for the detection of the total number of bacteria and volatile basic nitrogen. The product is still at the level of fresh meat, that is, the total number of bacteria is ≤10 4 , volatile basic nitrogen ≤ 10mg / 100g; sensory evaluation of the product shows that the meat color is normal and shiny, the tissue is elastic, and has the inh...

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Abstract

The invention discloses a compound biological antistaling agent for pork, which is prepared by the following components according to the mass proportions of: 0.3-0.8% of lactoferritin, 0.02-0.05% of lact-streptocin, 0.1-0.5% of lysozyme and balanced amout of water. The invention further discloses a method for keeping and cooling the pork by the biological fresh-keeping agent, which comprises thesteps of: socking the cut cooled pork in the biological fresh-keeping agent for 0.5-1 minute or spraying the biological fresh-keeping agent on the surface of the cut cooled pork; cooling, draining for 3-5 minutes and packaging, storing under the temperature of 0-4 degrees centigrade. The biological fresh-keeping agent of the present invention achieves the advantages of long fresh-keeping time andgood controlled quality, and has nutrition reinforcing and health caring function, but no side-effect to human body. The fresh keeping method in the invention has the advantages of easy operation, low cost, safety, environmental protection and no toxic or side effect.

Description

technical field [0001] The invention relates to a food antistaling agent and a method for using the food antistaling agent to preserve fresh food, in particular to a method for utilizing a biological antistaling agent to preserve fresh meat food. Background technique [0002] my country is a big pig breeding country and also a big producer of fresh pork. The fresh pork produced in my country is not only supplied to the domestic market, but also exported in large quantities overseas. However, in recent years, chilled pork is gradually replacing traditional frozen meat and hot fresh meat due to its delicious juice, delicate taste, high nutritional value and long fresh-keeping period, and has become a new consumption form of fresh pork. Although chilled pork is always in a low temperature environment of 0-4°C from production to sales, it still cannot completely inhibit the reproduction of psychrophilic microorganisms, resulting in a short shelf life, which seriously restricts ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/22A23B4/20
Inventor 王远亮李宗军扈麟陈亚丽杨秀华李珂
Owner 顺祥食品有限公司
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