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Food preservative and preparation method thereof

A food and extract technology, applied in the fields of food science, preservation of meat/fish with chemicals, etc., can solve the problems of small effect, reduce the growth and reproduction rate of bacteria, and difficult to meet the storage time, achieve good preservation effect, slow down spoilage and other problems Effect

Pending Publication Date: 2020-08-28
HENAN UNIV OF URBAN CONSTR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chilling meat can reduce the growth and reproduction speed of bacteria and inhibit the oxidative decomposition of fresh meat itself, which relatively prolongs the storage time, it has little effect on spoilage psychrophilic bacteria such as Enterobacter and Lactobacillus, and the storage time is still Difficult to meet the needs of today's market

Method used

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  • Food preservative and preparation method thereof
  • Food preservative and preparation method thereof
  • Food preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Prepare 200 mL of preservative solution, which includes 200 mL of extract obtained by referring to the above-mentioned method for preparing water extract of Cornus officinalis, and then add 2 g of chitosan and 0.14 g of Nisin. Adjust its pH value to 5.8-6.1. After the preparation is completed, store it in an environment with a temperature of 0-4°C until use.

[0044] Strictly follow pork slaughter standards, such as chilled meat hygienic standards and production processes to produce fresh pork, and after cutting, wash with water at a temperature of 10-15°C so that the temperature of the pork is 10-15°C, soak them separately Put it in the fresh-keeping solution for 3-5 minutes, then dry it on the surface, pack it, and store it in an environment with a temperature of 0-4 °C.

Embodiment 2

[0046] Prepare 200 mL of preservative solution, which contains 140 mL of extract obtained by referring to the preparation method of Cornus officinalis water extract in Example 1, 60 mL of distilled water, and then add 2 g of chitosan and 0.14 g of Nisin. Adjust its pH value to 5.8-6.1. After the preparation is completed, store it in an environment with a temperature of 0-4°C until use.

[0047] Strictly follow pork slaughter standards, such as chilled meat hygienic standards and production processes to produce fresh pork, and after cutting, wash with water at a temperature of 10-15°C so that the temperature of the pork is 10-15°C, soak them separately Put it in the fresh-keeping solution for 3-5 minutes, then dry it on the surface, pack it, and store it in an environment with a temperature of 0-4 °C.

Embodiment 3

[0049] Prepare 200 mL of preservative solution, which contains 80 mL of extract prepared according to the above-mentioned preparation method of cornus officinalis water extract, 120 mL of distilled water, and then add 2 g of chitosan and 0.14 g of Nisin. Adjust its pH value to 5.8-6.1. After the preparation is completed, store it in an environment with a temperature of 0-4°C until use.

[0050]Strictly follow pork slaughter standards, such as chilled meat hygienic standards and production processes to produce fresh pork, and after cutting, wash with water at a temperature of 10-15°C so that the temperature of the pork is 10-15°C, soak them separately Put it in the fresh-keeping solution for 3-5 minutes, then dry it on the surface, pack it, and store it in an environment with a temperature of 0-4 °C.

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Abstract

The invention discloses a food preservative, and belongs to the field of food. The food preservative comprises a Cornus officinalis fruit kernel extract, and further can comprise chitosan and nisin. The preservative disclosed by the invention has relatively good fresh-keeping effects on meat foods, can effectively slow down spoilage of meat, and has a certain effect of keeping the moisture of pork.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a food preservation agent and a preparation method thereof. Background technique [0002] With the development of the economy, people's lives are becoming more and more affluent, and the requirements for the health, freshness and greenness of food materials are getting higher and higher. However, under normal temperature conditions, due to the rapid growth and reproduction of microorganisms attached to the surface of fresh meat and the oxidation and decomposition of fresh meat itself, the storage time of fresh meat is very short. In order to maintain the freshness of meat and extend the storage time of fresh meat, chilled meat has appeared on the market, and chilled meat is to cool the fresh meat in time according to certain requirements. Although cooling meat can reduce the growth and reproduction speed of bacteria and inhibit the oxidative decomposition o...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00
Inventor 范燕茹范慧琴范宁卢敏王艳红张思瑾杨微微李若玉宋巍周龙翔李中苏王东红王俊程李志伟
Owner HENAN UNIV OF URBAN CONSTR
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