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Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same

A composite preservation and duck meat technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of damage, cooling meat color and natural flavor effects, and achieve the effect of prolonging the preservation period

Active Publication Date: 2012-07-18
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this study, organic acids were selected as the components of the fresh-keeping solution. Although the antibacterial effect of organic acids is relatively good, it has a certain impact and destructive effect on the color and natural flavor of chilled meat.

Method used

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  • Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same
  • Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A compound fresh-keeping liquid formula for chilled duck meat: every 100g fresh-keeping liquid contains 0.05g of nisin, 6g of chitosan mother liquor, 4.5g of sodium lactate, 6g of clove extract, 3.6g of cassia bark extract, and 100mL of water , pH regulator 0.3g.

[0034] Wherein, the chitosan mother liquor is prepared by the following method: the chitosan is dissolved in 2% acetic acid aqueous solution with a concentration of mass percent to prepare a 10% chitosan mother liquor;

[0035] The clove extract is prepared by the following method: crush the cloves through a 100-mesh sieve, add the cloves to an aqueous ethanol solution with a volume concentration of 60%, add 120 mL of an ethanol solution with a volume concentration of 60% for every 10 g of cloves, and place it in a constant temperature water bath at 60 ° C. Reflux extraction for 2 hours, filter, and concentrate under reduced pressure by rotary evaporation to obtain clove extract with a mass concentration of 1...

Embodiment 2

[0052] A compound fresh-keeping solution formula for chilled duck meat: 0.08g of nisin, 8g of chitosan mother liquor, 4.0g of sodium lactate, 5g of clove extract, 4g of cassia bark extract, 100mL of water in every 100mL of fresh-keeping solution. 0.5 g of pH adjuster.

[0053] Wherein, the chitosan mother liquor is prepared by the following method: the chitosan is dissolved in 1% acetic acid aqueous solution with a concentration of mass percent to prepare a 5% chitosan mother liquor;

[0054] The clove extract is prepared by the following method: crush the cloves through an 80-mesh sieve, add the cloves to an aqueous ethanol solution with a volume concentration of 50%, add 100 mL of an ethanol solution with a volume concentration of 50% for every 10 g of cloves, and place it in a constant temperature water bath at 60 ° C. Reflux extraction for 2 hours, filter, and concentrate under reduced pressure by rotary evaporation to obtain clove extract with a mass concentration of 1 g / ...

Embodiment 3

[0065] A compound fresh-keeping liquid formula for chilled duck meat: every 100 mL of fresh-keeping liquid contains 0.1 g of nisin, 8 g of chitosan mother liquor, 4.8 g of sodium lactate, 4.2 g of clove extract, 6 g of cassia bark extract, and 100 mL of water , pH regulator 0.4g.

[0066] Wherein, the chitosan mother liquor is prepared by the following method: dissolving chitosan in 1.5% acetic acid aqueous solution with a concentration of mass percent, and preparing 8% chitosan mother liquor;

[0067] The clove extract is prepared by the following method: crush the cloves through a 120-mesh sieve, add the cloves to an aqueous ethanol solution with a volume concentration of 70%, add 120mL of a 70% ethanol solution per 10g of cloves, and place it in a constant temperature water bath at 50°C Medium reflux extraction for 3 hours, filtration, rotary evaporation and concentration under reduced pressure to obtain a clove extract with a mass concentration of 2 g / ml;

[0068] The cas...

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Abstract

The invention discloses compound fresh-keeping liquid for chilled duck meat as well as a preparation and the application of the compound fresh-keeping liquid. Per 100 mL of compound fresh-keeping liquid for chilled duck meat comprises nisin accounting for 0.05 to 0.1g, chitosan mother liquor accounting for 5 to 10g, sodium lactate accounting for 4 to 4.8g, clove leaching solution accounting for 4.2 to 6g, cassia bark leaching solution accounting for 3.6 to 6g, pH conditioning agents accounting for proper quantities, and the rest is water. Secondary fresh-keeping treatment comprising soaking and spraying is adopted, the compound fresh-keeping liquid is applied to antisepsis and fresh preservation of chilled duck meat, and the synergistic action among different antiseptic bacteriostatic agents can be exerted; meanwhile, the double fresh-keeping treatment can inhibit the growth of special putrefying bacteria in chilled duck meat more effectively, such as pseudomonas, lactic acid bacteria, aeromonas veronii, brochothrix thermosphacta, enterobacterium and staphylococcus; and in addition, original quality and color of duck meat can be kept, and the conventional shelf life for chilled duck meat can be prolonged to reach about 10 days.

Description

technical field [0001] The invention relates to a composite fresh-keeping liquid for food, in particular to a composite fresh-keeping liquid for chilled duck meat, a preparation method and application thereof, and belongs to the technical field of meat product processing. Background technique [0002] my country is the world's largest meat duck breeding and production country, and the source of ducks is sufficient. Chilled duck not only has the appearance, soft texture, and delicious taste of fresh duck meat, but also has the characteristics of safety of frozen meat, long shelf life, less juice loss, high nutritional value, and convenient for various deep processing. Therefore, it is of positive and far-reaching practical significance to process meat ducks into chilled ducks, do a good job in antisepsis and preservation of chilled ducks, and extend their shelf life. [0003] How to effectively control the quality of chilled meat and prolong the shelf life has become an urge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/18
Inventor 赵文红白卫东钱敏林慧珍梁彬霞
Owner ZHONGKAI UNIV OF AGRI & ENG
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