Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Natural chilled fresh pork preservative and preparation method thereof

A technology of natural preservatives and pork, applied in food ingredients containing natural extracts, preservation of meat/fish with chemicals, food ingredients as anti-microbial preservation, etc., can solve the problems of poor fresh-keeping effect of preservatives and achieve convenient operation , edible safety, simple preparation method

Inactive Publication Date: 2016-12-14
尹浩
View PDF13 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Natural antistaling agents can be divided into animal-derived antistaling agents, plant-derived antistaling agents, and microbial-derived antistaling agents according to their sources. Natural antistaling agents have many advantages such as huge quantities, rich sources, food safety, and low prices, and have multiple physiological health care function, and give food more special flavor substances at the same time, but the fresh-keeping effect of a single preservative is generally poor, and the combination of two or more preservatives can often achieve better fresh-keeping effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Natural chilled fresh pork preservative and preparation method thereof
  • Natural chilled fresh pork preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A natural preservative for chilled pork and a preparation method thereof, comprising the following substances in percentage by weight: 4.8% antibacterial agent, 13% synergist, 32.5% Chinese herbal medicine extract and 49.7% water;

[0033] The proportions by weight of the antibacterial agent components are: 6 parts of nisin, 3 parts of natamycin, 5 parts of lysozyme, 30 parts of chitosan, propolis supercritical CO 2 Extract 4 parts;

[0034] The proportions by weight of the synergist components are: 4.5 parts of acetic acid, 2.5 parts of vitamin C, 2.5 parts of vitamin E, and 3.5 parts of sodium lactate;

[0035] The raw materials of the Chinese herbal medicine extract are as follows: 3 parts of grape seeds, 15 parts of garlic, 5 parts of cloves, 20 parts of cinnamon, 4 parts of rosemary, 10 parts of pepper, and 16 parts of ginger;

[0036] The preparation method of the Chinese herbal medicine extract is as follows: the raw materials of the Chinese herbal medicine are ...

Embodiment 2

[0038] The fresh-keeping test was compared with pork special fresh-keeping agent produced by Hubei Yuancheng Pharmaceutical Co., Ltd.

[0039] The test was carried out on April 7, 2015. Fresh longissimus dorsi muscle was removed on a clean and sterilized cutting board, and the fascia was removed, and cut into meat pieces of uniform size and mass (200g±10)g. Divide into 3 groups at random, each group has 5 repetitions, the first and second groups are respectively treated with the pork fresh-keeping preservatives provided in Example 1 and Example 2, the third group uses distilled water as a control test, and the meat pieces of the three groups are all soaked After 2.5 minutes, after standing still for 15 minutes, weigh them accurately, put them into aseptic bags and vacuum pack them, put them in a (4±1)°C freezer and refrigerate them for later use. For 3 groups of meat samples refrigerated in (4±1) ℃ cold storage, the total number of bacteria and 2-thiobarbital reaction products...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of pork preservative technologies and relates to a natural chilled fresh pork preservative and a preparation method thereof. The natural chilled fresh pork preservative is characterized by being prepared from 4.4-5.2% of a bacteriostatic agent, 11-15% of a synergist, 30-35% of Chinese herbal medicine extract liquor and the balance water. The bacteriostatic agent proportionally comprises, by weight parts, nisin, natamycin, lysozyme, chitosan and propolis supercritical CO2 extract; the synergist proportionally comprises, by weight parts, acetic acid, vitamin C, vitamin E and sodium lactate; the Chinese herbal medicine extract liquor is made by adopting an ethanol extraction method for extracting, by weight parts, grape seeds, garlic, Flos Caryophylli, Cortex Cinnamomi, rosemary, pepper and ginger and compounding with oregano essential oil and crude tea extract liquor. The natural chilled fresh pork preservative has advantages of reasonable formulation, edible safety, simplicity of the preparation method, operational convenience in use and excellent preservative effects.

Description

technical field [0001] The invention relates to a natural preservative for chilled fresh pork and a preparation method thereof, belonging to the technical field of pork antiseptic preservation, in particular to a natural chilled fresh pork with reasonable formula, safe food, simple preparation method, convenient operation during use, and good fresh-keeping effect. Preservatives and methods for their preparation. Background technique [0002] Pork is one of the most important animal foods on people's table. It is sweet and flat in taste, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. role. Because the pork fiber is relatively soft, the connective tissue is less, and the muscle tissue contains more intermuscular fat, therefore, the meat taste is particularly delicious after cooking. In my country, except for a few ethnic minorities such as the Hui people who do not eat pork, most ethnic groups, especially the Han people, have mainly ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2200/10A23V2250/21A23V2250/204A23V2250/55A23V2250/022A23V2250/708A23V2250/712A23V2250/21166A23V2250/212A23V2250/214A23V2300/14A23V2300/44
Inventor 尹浩
Owner 尹浩
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com