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A venetian preservative

A preservative, louver technology, applied in the direction of preserving meat/fish with a protective layer, can solve problems such as inconvenience, and achieve the effects of prolonging freshness, maintaining flavor and moisture, and slowing down air oxidation

Inactive Publication Date: 2014-10-22
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method saves for a long time, it is very inconvenient for long-distance transportation and sellers who do not have refrigeration conditions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The ratio of venetian leaf preservative:

[0012] Chitosan 1.7g

[0013] Acetic acid (1.05g / mL) 1mL

[0014] Sodium diacetate 0.1g

[0015] Sodium lactate (1.33g / mL) 2mL

[0016] Sodium Erythorbate 0.04g

[0017] Nisin 0.04g

[0018] Water 94.41mL

[0019] Preservative preparation of louver: first dissolve chitosan with acetic acid, then dissolve sodium diacetate, sodium erythorbate, and nisin with a small amount of water, combine, add sodium lactate and the rest of the water, and mix well.

[0020] When using, cut the washed louver into pieces, immerse it in the preservative for 2-3 minutes, take it out and drain it, and form a layer of plastic wrap on the surface of the louver. Put the louver into a fresh-keeping bag and place it in a refrigerator at 4°C. Store in medium. When stored under this condition for 30 days, the smell does not change. The surface is the same as before, without stickiness, but some dryness. When stored for 6 days under the same conditions, the surface of ...

Embodiment 2

[0022] The ratio of venetian leaf preservative:

[0023] Chitosan 1.8g

[0024] Acetic acid (1.05g / mL) 1mL

[0025] Sodium diacetate 0.15g

[0026] Sodium lactate (1.33g / mL) 2mL

[0027] Sodium Erythorbate 0.04g

[0028] Nisin 0.04g

[0029] Water 94.26mL

[0030] The preparation of the louver preservative is the same as in Example 1.

[0031] When using, cut the washed louver into pieces, immerse it in the preservative for 2-3 minutes, take it out and drain it, and form a layer of plastic wrap on the surface of the louver. Put the louver into a fresh-keeping bag and place it in a refrigerator at 4°C. Store in medium. Stored under this condition for 28 days, the smell does not change, and the surface is the same as before, without stickiness, but some dryness. When stored for 6 days under the same conditions, the surface of the venetian leaves without this preservative is found to be sticky and tastes Stink.

Embodiment 3

[0033] The ratio of venetian leaf preservative:

[0034] Chitosan 1.9g

[0035] Acetic acid (1.05g / mL) 1mL

[0036] Sodium diacetate 0.1g

[0037] Sodium lactate (1.33g / mL) 2mL

[0038] Sodium Erythorbate 0.04g

[0039] Nisin 0.04g

[0040] Water 94.21mL

[0041] The preparation of the louver preservative is the same as in Example 1.

[0042] When using, cut the washed louver into pieces, immerse it in the preservative for 2-3 minutes, take it out and drain it, and form a layer of plastic wrap on the surface of the louver. Put the louver into a fresh-keeping bag and place it in a refrigerator at 4°C. Store in medium. When stored under this condition for 29 days, the smell and taste remain unchanged. The surface is the same as before, without stickiness, but some dryness. When stored for 6 days under the same conditions, the surface of the venetian leaves without this preservative is found to be sticky and tastes Stink.

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PUM

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Abstract

The invention discloses a preservative for beancurd sheets. The preservative comprises chitosan, acetic acid, sodium diacetate, sodium lactate, nisin and sodium erythorbate. Aiming at different microbial flora, the preservative is compounded by safe, nontoxic, and efficient natural food antioxidant and antiseptic components, thus being simple to prepare, using less raw materials, being safe, and being eaten together with the beancurd sheets. The preservative not only can maintain the beancurd sheets with original freshness, flavor and moisture, but also has the functions such as oxidation resistance, corrosion resistance and the like, is simple to use, has no harm to human bodies, and can greatly and efficiently prolong the freshness.

Description

Technical field [0001] The invention relates to a food preservative, in particular to a louver preservative. Background technique [0002] With the improvement of people's living standards, people have higher and higher requirements for food freshness, not only paying attention to its nutritional value, but also concerned about its hygiene and safety. However, the food on the market is easily contaminated by microorganisms and spoiled during processing and storage. It not only loses its edible value, but is also very unsafe. At present, the stomach of cattle and sheep ruminants---maodu, also known as louver (mainly cow louver), is deeply loved by consumers, and is often used for hot pot soup and raw salad. The predecessors have basically perfected its decolorization work, but the later storage and preservation work is not good enough. The current method of preservation is to freeze the louvers and thaw them when eating. The fresh-preserved venetian leaves cannot chew and taste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10
Inventor 武鑫董川双少敏周叶红
Owner SHANXI UNIV
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