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Meat product fresh-keeping agent and meat product fresh-keeping method

A technology of preservatives and meat products, applied in food preservation, meat/fish preservation, meat/fish preservation with chemicals, etc., can solve limited production conditions, increase production links and costs, fail to achieve production and use spices to extract Objects and other issues, to achieve good stability

Inactive Publication Date: 2012-12-19
ZUNYI LAOZHIWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many modes of meat product processing in the prior art, and the production conditions of micro-small meat product processing enterprises are limited, and it may not be possible to produce and use spice extracts to process meat products, because this will increase its production links and costs

Method used

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  • Meat product fresh-keeping agent and meat product fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preservatives for meat products are prepared according to the following proportions:

[0036] Take 15g of Xiangguo, 10g of Guang Amomum, 5g of Baikou, 20g of Zanthoxylum bungeanum, 100g of honey, 100g of cooking wine, 150g of white sugar, 100g of ginger, 20g of Caoguo, wash and dry them and pack them well; take 150g of cinnamon bark, 50g of Luo Han Guo, wash Pack it after drying.

[0037] Preservation method:

[0038] As shown in Figure 1, put the meat in boiling water, and put the cinnamon bark and Luo Han Guo together. After cooking for 90 minutes, add the cinnamon bark and Luo Han Guo until the meat is cooked, then pick up the meat and let it dry Dry and vacuum pack after 3 minutes.

Embodiment 2

[0040] Preservatives for meat products were prepared according to the following proportions: take 40g of Xiangguo, 30g of Amomum, 25g of white buckle, 80g of Chinese prickly ash, 150g of honey, 150g of cooking wine, 300g of white sugar, 200g of ginger, and 50g of Caoguo, after washing and drying, Mix and grind to 50 mesh, pack well; take 200g cinnamon bark and 100g Luo Han Guo, wash and dry, mix and grind to 50 mesh, pack well.

[0041] Preservation method:

[0042] As shown in Figure 1, put the meat in boiling water, and put the cinnamon bark and Luo Han Guo powder together. After cooking for 90 minutes, add the cinnamon bark and Luo Han Guo powder until the meat is cooked, then remove the meat , dry, and vacuum pack after 3 minutes.

Embodiment 3

[0044]Preservatives for meat products were prepared according to the following proportions: take 20g of Xiangguo, 15g of Amomum, 10g of white buckle, 160g of cinnamon, 30g of Chinese prickly ash, 110g of honey, 110g of cooking wine, 60g of Luo Han Guo, 200g of white sugar, 130g of ginger, and 30g of grass fruit , washed and dried, crushed, leached with 60% to 95% ethanol, filtered, evaporated and concentrated to get essential oil, packed well; take 160g of cinnamon bark and 60g of Luo Han Guo, washed and dried, crushed, leached with 80% ethanol, filtered , evaporated and concentrated to get essential oil, packed well.

[0045] Preservation method:

[0046] As shown in Figure 1, put the meat in boiling water, and put in the cinnamon bark and other raw material essential oils other than Luo Han Guo. After cooking for 90 minutes, add the cinnamon bark and Luo Han Guo essential oil until the meat is cooked, then remove the meat , dry, and vacuum pack after 4 minutes.

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Abstract

The invention relates to a meat product fresh-keeping agent and a meat product fresh-keeping method; the fresh-keeping agent mainly comprises the following raw materials in parts by weight: 15-40 parts of passion fruit, 10-30 parts of Guangzhou Amomum villosum, 5-25 parts of Baikou (a zingiberaceae perennial herb), 150-200 parts of cinnamon, 20-80 parts of pepper, 100-150 parts of honey, 100-150 parts of cooking wine, 50-100 parts of Momordica grosvenori, 150-300 parts of white granulated sugar, 100-200 parts of ginger, and 20-50 parts of Amomum tsao-ko; the fresh-keeping method is simple in process and convenient to operate. The fresh-keeping agent is high in stability, has long-term fresh-keeping and preservative effects, can enable the quality guarantee period of a meat product to be as long as 180 days to 270 days without adding any food additives, is natural in raw materials, has food therapy and anti-oxidization functions, and is beneficial to body health.

Description

technical field [0001] The invention relates to a fresh-keeping agent for meat products and a fresh-keeping method thereof, belonging to the technical field of meat fresh-keeping. Background technique [0002] Most of the meat preservatives in the prior art are chemically synthesized food additives, all of which have certain toxicity, and long-term use is harmful to human health. In order to adapt to people's idea of ​​advocating nature and health, the development and application of efficient and safe food preservatives has become an important research field of food preservatives in the world today. According to relevant data, in foods that people eat for a long time, the toxicity of natural preservative ingredients is far lower than that of synthetic preservatives. Therefore, in recent years, the research on seeking natural preservatives from nature has attracted great attention of scientists from all over the world. The development and utilization of spices occupies an i...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/20
Inventor 徐刚
Owner ZUNYI LAOZHIWEI FOOD
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