Meat fresh keeping agent prepared from taxus cuspidata extract

Abstract

The invention relates to the technical field of low-temperature fresh keeping, in particular to a meat fresh keeping agent prepared from a taxus cuspidata extract. The meat fresh keeping agent comprises the following components in parts by mass of 15-20 parts of sodium hexametaphosphate, 7-10 parts of chitosan, 1-3 parts of tea polyphenols, 1-1.5 parts of lysozyme, 1-2 parts of nisin and 3-5 partsof a taxus cuspidata extract, wherein the taxus cuspidata extract is subjected to dissolving for many times, extraction and purification to obtain extractum; and the total yield of active substancesin the extractum of the taxus cuspidata extract is 2-4%. Lysozymes in the raw materials are egg white lysozymes, and the activity is 25000-30000U / mg. The fresh keeping agent is good in fresh keeping effects, is safe and harmless to human bodies, has certain health-care effects, and is healthy.

Description

technical field [0001] The invention relates to the technical field of low-temperature preservation, in particular to a meat preservation agent prepared by using yew extract. Background technique [0002] With the improvement of living standards, people consume more and more meat products. Meat contains a lot of protein and fat, which has extremely high nutritional value for the human body. For many people who are keen on health care, meat with high protein and low fat is the best health food. Common fish and poultry are all high-protein and low-fat meat varieties. [0003] Because live animal meat is very cumbersome to handle and not conducive to preservation, most household meat consumption is to buy refrigerated and preserved processed meat from supermarkets or vegetable markets. This kind of meat can be bought and cooked immediately. Due to the existence of strict inspection and quarantine links, the safety and health of these chilled fresh meat can also be guaranteed....

AI Technical Summary

Problems solved by technology

[0003] Because live animal meat is very cumbersome to handle and not conducive to preservation, most household meat consumption is to buy refrigerated and preserved processed meat from supermarkets or vegetable markets. This kind of meat can be bought and cooked immediately. Due to the existence of strict inspection and quarantine links, the safety and health of these chilled fresh meat can also be guaranteed

However, in order to improve the preservation effect and preservation time of refrigerated meat products, merchants usually use preservatives in meat products. Most preservatives contain chemical substances, which may penetrate into meat, so consumers are generally worried The hazards of preservatives to human health