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Method for refreshing meat product by utilizing mint extract

A technology of mint extract and fresh-keeping method, which is applied to meat fresh-keeping, natural mint extract, and mint extract used in the field of meat product fresh-keeping, can solve problems such as natural mint extract that is not mentioned, and achieve the protection of biofilm structure and function, increase commercial value, and improve the effect of sensory quality

Inactive Publication Date: 2012-08-15
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although some domestic scholars have introduced the methods of meat preservation and the efficacy of peppermint extracts and the development of health care products, they have not mentioned the use of natural peppermint extracts for meat preservation

Method used

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  • Method for refreshing meat product by utilizing mint extract
  • Method for refreshing meat product by utilizing mint extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: The method that this peppermint extract is used for meat product fresh-keeping, concrete operation is as follows:

[0019] (1) Preparation of peppermint extract: remove the stems and wash the mint, dry it in vacuum at 50°C for 20 hours, crush it, and sieve it with 60 mesh; after sieving, add distilled water to the mint powder for reflux extraction, and the extraction condition is that the ratio of solid to liquid is 1 : 20, reflux extraction at 95°C for 60 minutes; filter, repeat the extraction of the filter residue once, combine the filtrate, and centrifuge the filtrate at 12100g for 15 minutes; then filter again with filter paper, concentrate the filtrate to 50% of the original volume, and concentrate the filtrate That is the peppermint extract (based on gallic acid, the polyphenol content is 19.38±2.81mg dry weight, the IC of the DPPH antioxidant activity test 50 18.32μg / ml is equivalent to BHT10.1μg / ml), and stored at 4°C for use;

[0020] (2) Grind 2...

Embodiment 2

[0023] Embodiment 2: the method that this peppermint extract is used for the fresh-keeping of meat products, concrete operation is as follows:

[0024] (1) Preparation of peppermint extract: remove the stems and wash the mint, dry it in vacuum at 45°C for 24 hours, crush it, and sieve it with 70 mesh; after sieving, add distilled water to the mint powder for reflux extraction, and the extraction condition is that the ratio of solid to liquid is 1 : 15, reflux extraction at 80°C for 90 minutes; filter, repeat the extraction of the filter residue once, combine the filtrate, and centrifuge the filtrate at 12100g for 16 minutes; then filter again with filter paper, concentrate the filtrate to 50% of the original volume, and concentrate the filtrate That is the peppermint extract (based on gallic acid, the polyphenol content is 27.11±1.98mg dry weight, the IC of the DPPH antioxidant activity test 50 16.45μg / ml, equivalent to BHT), and stored at 4°C for use;

[0025] (2) Grind 2kg ...

Embodiment 3

[0028] Embodiment 3: The method that this peppermint extract is used for keeping meat products fresh, the specific operations are as follows:

[0029] (1) Preparation of mint extract: remove stems and wash mint, dry in vacuum at 60°C for 12 hours, crush, and sieve with 80 mesh; after sieving, add distilled water to mint powder for reflux extraction, the extraction condition is that the ratio of solid to liquid is 1 : 15, reflux extraction at 85°C for 80 minutes; filter, repeat the extraction of the filter residue once, combine the filtrate, and centrifuge the filtrate at 10000g for 20 minutes; then filter again with filter paper, concentrate the filtrate to 45% of the original volume, and concentrate the filtrate That is, the peppermint extract is calculated as gallic acid, and the polyphenol content is 25.62±3.14mg dry weight. The IC of the DPPH antioxidant activity test is 50 It is 17.8μg / ml, equivalent to BHT, and stored at 4°C for use;

[0030] (2) Grind 2kg of chicken to...

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Abstract

The invention discloses a method for refreshing a meat product by utilizing a mint extract. The refreshing method comprises the following steps of: with natural mint extract adopted, fully stirring and uniformly mixing the meat product to be refreshed with the solution, and then packaging and storing with a polyethylene film. The refreshing method is simple in process and easy in operation, and the selected refreshing agent is processed from natural-occurring substances, has certain antibacterial property and oxidation resistance and can be directly applied to food preservation, is safe to eat and has a good refreshing effect. By adopting the method disclosed by the invention, fat oxidation, colour variation and microorganism multiplication during the storage period can be effectively controlled, and the sensory quality of the product is obviously improved and the quality guarantee period is obviously prolonged, thus a new approach is opened for meat refreshing.

Description

technical field [0001] The invention relates to a fresh-keeping method for meat products using mint extracts, in particular to using natural mint extracts for keeping meat fresh, and belongs to the field of food fresh-keeping. Background technique [0002] Chilled meat is strictly in accordance with the ante-mortem inspection and post-mortem quarantine. It is rapidly lowered to 0°C-4°C within 24 hours after slaughter, and is kept at 0°C during the subsequent processing, refrigeration, transportation and sales. Fresh meat in the range of ℃-4℃. However, chilled meat cannot completely inhibit the growth and reproduction of microorganisms at 0°C-4°C. Coating fresh-keeping can inhibit the proliferation of microorganisms and fat oxidation in meat, thus effectively extending the shelf life of chilled meat . However, for meat preservation, it must have certain antibacterial activity and antioxidant activity. People are more and more concerned about the harm of chemically synthesi...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 覃宇悦孙莎张智宏程春生
Owner KUNMING UNIV OF SCI & TECH
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