Compound natural preservative for meat products

Abstract

The present invention relates to a special compound natural preservative for meat products, which comprises the following components: nisin, tea polyphenol, chitosan, forsythia extract, mannan, perilla leaf extract, and the added percentage is : 0.02-0.05% nisin, 0.02-0.05% tea polyphenols, 0.01-0.6% chitosan, 0.01-0.6% forsythia extract, 0.01-0.6% mannan, 0.01-0.06 perilla leaf extract. The preservative can effectively reduce the sterilization temperature of meat products, prolong the shelf life, and maintain the original nutritional content, flavor and color of meat products. At the same time, it can also effectively reduce operating procedures and energy consumption. The preservative is easy to use, safe and efficient, can significantly prolong the shelf life of meat products, and has an outstanding fresh-keeping effect.

Description

Technical field [0001] The invention belongs to the field of food preservatives, in particular to a compound natural preservative special for meat products. Background technique [0002] At present, food safety is receiving increasing attention from the society. Therefore, small workshops with low standards are gradually eliminated, and large food companies have gradually increased their market shares. In this context, food circulation has increasingly become one of the main content of the development and competition of the food industry. . Corresponding food preservation technology and food shelf life are the key points of food circulation. Food preservation technology plays a vital role in food quality, flavor, shelf life and market expansion. Due to the traditional type of the domestic food industry, and relative to the international food industry, the domestic food industry is relatively backward, the types of preservatives allowed in GB 2760-2006 are not comprehensive enou...

AI Technical Summary

Problems solved by technology

Due to the traditional type of the domestic food industry, and compared with the international food industry, the domestic food industry is relatively backward, the types of preservatives allowed in GB 2760-2006 are not comprehensive enough, and a large part of the important preservatives Not listed; in addition, the prescribed dosage of some preservatives cannot fully exert its optimal effect, which has caused a certain negative impact on the food industry. Therefore, preservatives have gradually developed from single varieties to new compound preservatives, and Become an inevitable trend in the meat industry