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Composite fresh keeping agent for meat poultry type foods

A composite, preservative technology, applied in the preservation of meat/fish with chemicals, etc., can solve the problems of weak bacteriostatic ability, complicated preparation method, easy to affect the taste of meat and poultry food, etc., and achieve strong bacteriostatic ability and no taste. Effect, good color protection effect

Inactive Publication Date: 2019-02-01
肖佳楠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems in the prior art that the antibacterial ability is weak, it is easy to affect the taste of meat and poultry food, and the preparation method is complicated, and to provide a kind of antibacterial ability that is strong and will not affect the taste of meat and poultry food. High-efficiency biocomposite meat and poultry food preservative with simple preparation method and application method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A composite meat and poultry food preservative, the pH of the preservative is 5, the raw material composition and weight ratio of the preservative are 0.1 lysozyme, 1.2 calcium propionate, 0.2 ascorbic acid and 98.5 distilled water, wherein the lysozyme It is egg white lysozyme, its activity is ≥25000U / mg, calcium propionate is calcium propionate derived from eggshell;

[0027] To use, follow the steps below:

[0028] Step 1: Dissolving lysozyme, calcium propionate and ascorbic acid in distilled water according to the required ratio to form a mixed solution, and then adjusting the pH of the lysozyme preservative solution to 5 to obtain a preservative;

[0029] Step 2: Soak the cut meat and poultry food in the preservative for 2 minutes, then drain for 5 minutes, pack, and finally refrigerate the packaged cold meat and poultry food at 0°C. At this time, the composite meat and poultry food preservation The agent is used up.

[0030] In order to detect the fresh-keeping ...

Embodiment 2

[0036] Step is with embodiment 1, and difference is:

[0037] The pH of the antistaling agent is 6, and the raw material composition and weight ratio of the antistaling agent are 0.01 lysozyme, 0.06 calcium propionate, 10 ascorbic acid, 0.1 glycine, 0.1 citric acid, 0.1 glycerin, and 89.5 water;

[0038] Step 2: Soak the cut meat and poultry food in the preservative for 0.5 minutes, then drain for 2 minutes, pack, and finally refrigerate the packaged cold meat and poultry food at 0°C.

[0039] The test result shows: within 7 days, the pH of the present embodiment rises to 6.1 by 5.75, the TVB-N value rises to 12.2 mg / 100g by 9.2 mg / 100g, and the logarithm of the total number of colonies rises to 5.75 by 3.95; The pH increased from 5.75 to 6.7, the TVB-N value increased from 9.2 mg / 100g to 21.8 mg / 100g, and the logarithm of the total number of colonies increased from 3.9 to 6.25.

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PUM

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Abstract

The invention discloses a composite fresh keeping agent for meat poultry type foods. The pH of the fresh keeping agent is 3.5-5.5. Raw materials of the fresh keeping agent comprise lysozyme, calcium propionate, ascorbic acid and distilled water. When the fresh keeping agent is used, the lysozyme, the calcium propionate and the ascorbic acid dissolve into the distilled water in a needed proportionto form a mixed solution, and then the pH of lysozyme fresh keeping liquid is adjusted to 3.5-6.5, so that the fresh keeping agent is obtained; then the cut cold meat poultry type foods are soaked inthe fresh keeping agent for 0.5-3min, or the fresh keeping agent is sprinkled onto the surfaces of the cold meat poultry type foods; and finally, draining is performed for 2-8min, packaging is performed, and cold storage is performed at 0-4 DEG C. The fresh keeping agent disclosed by the invention is high in bacteriostasis capacity, excellent in color protection effects, simple and convenient to operate and suitable for industrial production.

Description

technical field [0001] The invention relates to a composite fresh-keeping agent for meat and poultry food, in particular to a high-efficiency biological composite fresh-keeping agent for meat and poultry food and its application method, which is suitable for improving the antibacterial ability and prolonging the shelf life. Background technique [0002] Currently applied fresh-keeping methods generally include ice storage, chemical methods, etc. The ice storage method relies on the melting of ice to reduce the temperature and slow down the reproduction of bacteria in protein-containing foods such as fish, shrimp, meat, and poultry. When the temperature is at -18°C, generally speaking, the bacteria are in a dormant state. Therefore, storage at -18°C after low-temperature quick freezing can play a certain role in preserving freshness, but in a deep-frozen state, some animal proteins will still be hydrolyzed into α- Amino acids, when washed with water, this part of the protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22
Inventor 不公告发明人
Owner 肖佳楠
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