Long-acting preservative for meat products

Abstract

The invention relates to a long-acting preservative for meat products. The preservative is prepared from the following raw materials in parts by weight: 1-3 parts of ethanol, 4-8 parts of rhus chinensis, 10-15 parts of sodium diacetate, 5-7 parts of potassium sorbate, 6-7 parts of calcium propionate, 11-15 parts of tea flower extract, 3-4 parts of glycerinum, 3-9 parts of lactic acid, 2-4 parts of trisodium phosphate, 1-3 parts of sodium lactate, 2-6 parts of sodium citrate, 0.3-0.5 part of nisin, 3-6 parts of sodium succinate and 0.6-1 part of malic acid. The long-acting preservative for meat products provided by the invention has the benefits that the long-acting preservative for meat products provided by the invention is long in acting time, good in effect and safe and efficient, and the taste of the meat products is not affected while corrosion is prevented.

Description

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AI Technical Summary

Benefits of technology

This patented technology helps preserve food products for longer periods without compromising their quality or flavor. It's safe from harmful chemical substances that may be added during processing.

Problems solved by technology

The technical problem addressed by this patented solution is how long chilled sausages have their own unique flavor that they shouldn't lose even if stored for too much time due to decomposition caused by bacteria like Salmonella enteritis (S).