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Safe healthy meat low-temperature cold storage fresh-keeping agent

A preservative and healthy technology, which is applied in the direction of preserving meat/fish with a coating protective layer, which can solve the problems of inability to exert antibacterial and antiseptic properties, inability to maintain biological activity, and affect meat quality, etc., to achieve good viscosity and hydrophilicity Excellent moisture absorption effect, good selective inhibition, film-forming effect and moisturizing effect

Inactive Publication Date: 2019-01-11
HEFEI HUAGAI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the film-forming substance used in this preservative has poor moisturizing performance, and the meat quality is easy to dry and dehydrate during the cold storage process, and the taste becomes poor; moreover, most preservatives usually create an acidic environment in order to improve antiseptic and antibacterial properties, which will affect The quality of the meat; in addition, the bacteriostatic components such as lysozyme and ascorbic acid in the components are difficult to free in the preservative, and cannot maintain the best biological activity, so they cannot exert the best antibacterial and antiseptic performance

Method used

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  • Safe healthy meat low-temperature cold storage fresh-keeping agent
  • Safe healthy meat low-temperature cold storage fresh-keeping agent
  • Safe healthy meat low-temperature cold storage fresh-keeping agent

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A safe and healthy low-temperature cold storage preservative for meat. According to the mass percentage, the components of the preservative include: cactus flower extract 5%, chitosan 0.8%, phosphate buffer 0.9%, tea polyphenol 0.3%, sorbic acid Potassium 0.2%, lysozyme 0.2%, antibacterial protein solution 0.3%, and the balance is deionized water.

[0032] In the present embodiment, the preparation method of cactus flower extract comprises the following steps:

[0033] (1) Select fully open cactus flowers, pick the complete flowers with the receptacle, and remove the petals for subsequent use;

[0034] (2) After chopping the flowers treated in the previous step, add them to the reaction kettle, add 20 times the volume of distilled water into the reaction kettle, and add salicylic acid accounting for 3.5% of the flower mass, heat to boiling and cook for 160 minutes;

[0035] (3) Filtrate the cooking liquid in the previous step to remove residue, then add 3%wt sodium tri...

Embodiment 2

[0047] A safe and healthy low-temperature cold storage preservative for meat. According to the mass percentage, the components of the preservative include: cactus flower extract 9.5%, chitosan 2.3%, phosphate buffer 1.5%, tea polyphenol 0.6%, sorbic acid Potassium 1.1%, lysozyme 0.5%, antibacterial protein solution 0.9%, and the balance is deionized water.

[0048] In the present embodiment, the preparation method of cactus flower extract comprises the following steps:

[0049] (1) Select fully open cactus flowers, pick the complete flowers with the receptacle, and remove the petals for subsequent use;

[0050] (2) After chopping the flowers treated in the previous step, add them to the reaction kettle, add 30 times the volume of distilled water into the reaction kettle, and add salicylic acid accounting for 4.7% of the flower mass, heat to boiling and cook for 220 minutes;

[0051] (3) filter the cooking liquor in the previous step to remove residue, then add 4.5%wt sodium t...

Embodiment 3

[0063] A safe and healthy low-temperature cold storage preservative for meat. According to the mass percentage, the components of the preservative include: cactus flower extract 7.1%, chitosan 1.8%, phosphate buffer 1.3%, tea polyphenol 0.5%, sorbic acid Potassium 0.5%, lysozyme 0.3%, antibacterial protein solution 0.7%, and the balance is deionized water.

[0064] In the present embodiment, the preparation method of cactus flower extract comprises the following steps:

[0065] (1) Select fully open cactus flowers, pick the complete flowers with the receptacle, and remove the petals for subsequent use;

[0066] (2) After chopping the flowers treated in the previous step, add them to the reaction kettle, add 25 times the volume of distilled water into the reaction kettle, and add salicylic acid accounting for 4.2% of the flower mass, heat to boiling and cook for 200 minutes;

[0067] (3) Filtrate the cooking liquid in the previous step to remove residue, then add 3.9%wt sodium...

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Abstract

The invention relates to the technical field of biological fresh-keeping agents, in particular to a safe healthy meat low-temperature cold storage fresh-keeping agent. The fresh-keeping agent comprises the following components in percentage by mass: 5-9.5% of a cactus flower extract, 0.8-2.3% of chitosan, 0.9-1.5% of a phosphoric acid buffer solution, 0.3-0.6% of tea polyphenols, 0.2-1.1% of potassium sorbate, 0.2-0.5% of lysozyme, 0.3-0.9% of a bacteriostasis protein solution and the balance of deionized water, wherein the cactus flower extract is polysaccharide substances extracted from receptacle tubes and ovaries of cactus flowers, and has favorable film formation effects and moisture absorption; and bacteriostasis protein contains one or more kinds of ovotransferrin, lactoferrin, yolkimmunoglobulin and transferrin. The fresh-keeping agent is prepared from biomaterials, is good in fresh keeping effects, is easy to eliminate, is small in influence on meat quality and is quite safeand healthy.

Description

technical field [0001] The invention relates to the technical field of biological fresh-keeping agents, in particular to a safe and healthy low-temperature refrigeration fresh-keeping agent for meat. Background technique [0002] With the continuous improvement of people's economic conditions and material living standards; people's requirements for food quality are getting higher and higher; protein-rich foods such as meat and meat products account for an increasing proportion of people's food structure. my country is one of the largest pork and chicken consuming countries in the world. It is difficult to achieve sufficient supply of huge meat consumption only by relying on small-scale decentralized family breeding models. Today, the production of poultry meat and livestock meat has mostly relied on large-scale industrial production . The meat produced by such large farms and pastures will be transported to various places through cold chain transportation after primary decom...

Claims

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Application Information

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IPC IPC(8): A23B4/10
CPCA23B4/10
Inventor 张安育
Owner HEFEI HUAGAI BIOTECH CO LTD
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