CN103766465A - Purely natural solid-state preservative of chilled fresh meat - Google Patents
Purely natural solid-state preservative of chilled fresh meat Download PDFInfo
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- CN103766465A CN103766465A CN201410054088.5A CN201410054088A CN103766465A CN 103766465 A CN103766465 A CN 103766465A CN 201410054088 A CN201410054088 A CN 201410054088A CN 103766465 A CN103766465 A CN 103766465A
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Abstract
The invention provides a purely natural solid-state preservative of chilled fresh meat. The solid-state preservative comprises the following components in parts by weight: 25 to 35 parts of tea polyphenol, 30 to 40 parts of mycose and 30 to 40 parts of nisin. The solid-state preservative has the technical effects that the color and the flavor of the chilled fresh meat are maintained, namely, the chilled fresh meat is pure in color and good in flavor while the generation of a Rancio taste is avoided; the shelf life is ensured, namely, the shelf life of fresh pork is maintained for more than 10 days, and the shelf life of a cooked meat product is maintained for more than 120 days; the solid-state preservative is sanitary and safe, namely, the solid-state preservative is prepared from natural plant raw materials for replacing chemical additives, so that the solid-state preservative conforms to the requirement of a processing technology of green food.
Description
Technical field
The solid-state antistaling agent of cold fresh meat that the present invention relates to a kind of pure natural, belongs to Food Engineering Development field.
Background technology
Along with improving constantly that people require foodsafety, the method that uses natural " green " healthy preservation technique to extend meat products shelf life is also more and more subject to people's attention, and will become a main development direction of food preservation from now on.Because the color and luster of current cold fresh meat and goods and local flavor keep not good, poor stability, shelf-life short, fresh-keeping effect is not far for reaching consumers in general's demand.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, a kind of solid-state antistaling agent of cold fresh meat of pure natural is provided.
The solid-state antistaling agent of cold fresh meat of pure natural of the present invention, comprises following composition: Tea Polyphenols 25-35 weight portion, trehalose 30-40 weight portion and streptococcus lactis peptide 30-40 weight portion
Preferably,
The solid-state antistaling agent of cold fresh meat of described pure natural, comprises following composition: Tea Polyphenols 30 weight portions, trehalose 35 weight portions and streptococcus lactis peptide 35 weight portions
The solid-state antistaling agent of cold fresh meat of pure natural of the present invention, has following technique effect:
1) keep color and luster and local flavor: color and luster is pure, excellent flavor, without breathing out taste;
2) guarantee shelf life: the shelf life of fresh pork remains on more than 10 days, and cooked meat product reaches more than 120 days;
3) safe and sanitary: replace chemical addition agent with natural plant raw material, meet the needs of pollution-free food processing technology.
The specific embodiment
embodiment 1
The solid-state antistaling agent of cold fresh meat of the pure natural in the present embodiment, comprises following composition: Tea Polyphenols 25 weight portions, trehalose 40 weight portions and streptococcus lactis peptide 30 weight portions.
embodiment 2
The solid-state antistaling agent of cold fresh meat of the pure natural in the present embodiment, comprises following composition: Tea Polyphenols 35 weight portions, trehalose 30 weight portions and streptococcus lactis peptide 40 weight portions.
embodiment 3
The solid-state antistaling agent of cold fresh meat of the pure natural in the present embodiment, comprises following composition: Tea Polyphenols 30 weight portions, trehalose 35 weight portions and streptococcus lactis peptide 35 weight portions.
Claims (2)
1. the solid-state antistaling agent of cold fresh meat of pure natural, is characterized in that, comprises following composition: Tea Polyphenols 25-35 weight portion, trehalose 30-40 weight portion and streptococcus lactis peptide 30-40 weight portion.
2. the solid-state antistaling agent of cold fresh meat of pure natural according to claim 1, is characterized in that, comprises following composition according to percentage by weight: Tea Polyphenols 30 weight portions, trehalose 35 weight portions and streptococcus lactis peptide 35 weight portions.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410054088.5A CN103766465A (en) | 2014-02-18 | 2014-02-18 | Purely natural solid-state preservative of chilled fresh meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410054088.5A CN103766465A (en) | 2014-02-18 | 2014-02-18 | Purely natural solid-state preservative of chilled fresh meat |
Publications (1)
| Publication Number | Publication Date |
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| CN103766465A true CN103766465A (en) | 2014-05-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410054088.5A Pending CN103766465A (en) | 2014-02-18 | 2014-02-18 | Purely natural solid-state preservative of chilled fresh meat |
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| CN (1) | CN103766465A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095025A (en) * | 2014-07-17 | 2014-10-15 | 安徽汇汇食品有限公司 | Health care chilled meat and production method thereof |
| CN104542895A (en) * | 2014-12-12 | 2015-04-29 | 仲恺农业工程学院 | Composite chilled fresh meat preservative and preparation method thereof |
| CN105379822A (en) * | 2014-09-09 | 2016-03-09 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN107494706A (en) * | 2017-08-23 | 2017-12-22 | 苏州安特实业有限公司 | A kind of subliming type solid preservative and preparation method thereof |
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| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
| CN101433230A (en) * | 2008-12-04 | 2009-05-20 | 浙江大学 | Composite anti-corrosive antistaling agent of cooling meat |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
| CN102870862A (en) * | 2012-09-11 | 2013-01-16 | 启东市万隆电气光源有限公司 | Preservative for fresh meat |
| CN102919337A (en) * | 2012-10-29 | 2013-02-13 | 南京大地冷冻食品有限公司 | Compound chilled meat preservative |
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2014
- 2014-02-18 CN CN201410054088.5A patent/CN103766465A/en active Pending
Patent Citations (5)
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| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
| CN101433230A (en) * | 2008-12-04 | 2009-05-20 | 浙江大学 | Composite anti-corrosive antistaling agent of cooling meat |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
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| CN102919337A (en) * | 2012-10-29 | 2013-02-13 | 南京大地冷冻食品有限公司 | Compound chilled meat preservative |
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| 罗发兴等: "糖类天然防腐剂在肉类保鲜中的应用进展", 《食品研究与开发》, vol. 27, no. 09, 28 September 2006 (2006-09-28), pages 146 - 149 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095025A (en) * | 2014-07-17 | 2014-10-15 | 安徽汇汇食品有限公司 | Health care chilled meat and production method thereof |
| CN104095025B (en) * | 2014-07-17 | 2016-03-09 | 安徽汇汇食品有限公司 | Cold fresh meat of a kind of health care and preparation method thereof |
| CN105379822A (en) * | 2014-09-09 | 2016-03-09 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
| CN104542895A (en) * | 2014-12-12 | 2015-04-29 | 仲恺农业工程学院 | Composite chilled fresh meat preservative and preparation method thereof |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN107494706A (en) * | 2017-08-23 | 2017-12-22 | 苏州安特实业有限公司 | A kind of subliming type solid preservative and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140507 |