CN115104644A - Preservative for meat food and preparation method thereof - Google Patents

Preservative for meat food and preparation method thereof Download PDF

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Publication number
CN115104644A
CN115104644A CN202110287528.1A CN202110287528A CN115104644A CN 115104644 A CN115104644 A CN 115104644A CN 202110287528 A CN202110287528 A CN 202110287528A CN 115104644 A CN115104644 A CN 115104644A
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parts
preservative
extract
meat
dark plum
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徐小林
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Shanghai Shuofeng Biotechnology Group Co ltd
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Shanghai Shuofeng Biotechnology Group Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention relates to the technical field of food preservatives, in particular to a preservative for meat foods, which comprises the following components in parts by weight: 10-20 parts of chitosan, 5-20 parts of tea polyphenol, 5-10 parts of camphor tree leaf extract, 5-15 parts of dark plum extract and 1-5 parts of carrageenan. The problem that organic preservatives influence meat quality and taste in the prior art is solved. The preservative adopts chitosan, tea polyphenol, camphor leaf extract, dark plum extract and carrageenan, which are natural extracts or primary derivatives, and organic acid is not contained in the natural extracts or the primary derivatives, so that excessive sour substances are not introduced to influence the mouthfeel of meat products. In addition, the chitosan, the tea polyphenol, the camphor leaf extract and the dark plum extract have good antiseptic effect, have broad-spectrum antibacterial effect and do not influence the flavor of meat food. Carrageenan is used as stabilizer to prevent meat food from being oxidized.

Description

Preservative for meat food and preparation method thereof
Technical Field
The invention relates to the technical field of food preservatives, in particular to a preservative for meat foods and a preparation method thereof.
Background
The problems of preservation and oxidation resistance of food are key to food preservation. During the production, processing, transport and storage of food and feed products, molds and their toxins cause varying degrees of contamination of the products, resulting in economic losses. Common food and feed preservatives mainly comprise malic acid, citric acid, lactic acid, sodium benzoate, potassium sorbate, sodium dehydroacetate, calcium propionate, sodium diacetate, sodium lactate, propyl p-hydroxybenzoate, nisin, hydrogen peroxide and the like.
If the organic acid is used in too large amount, the taste of the food is changed into sour, which is difficult to be accepted by consumers, and especially, the addition of too much sour substances in the processing of some cooked meat products is easy to cause the product to be mistakenly deteriorated and sour. At present, when some chilled meat is sold and kept fresh, some organic acids, nisin and the like are commonly used for mixed spray preservation, the fresh keeping of cooked meat products adopts a method of adding preservatives such as potassium sorbate, sorbic acid, nisin and the like in proportion for fully soaking when soup bases are boiled during marinating and curing, and finished products prepared by the method, such as the finished products sold in bulk, have the preservative residual quantity exceeding the national standard when much water is lost. In addition, certain ingredients in the food product react with the preservative, possibly rendering the preservative partially or totally ineffective. Some preservatives are also decomposed by microorganisms in food and feed, for example, sorbic acid can be reduced into sorbitol by lactic acid bacteria, and can be used as a carbon source of the sorbitol, so that the microorganisms can multiply. In addition, the preservative can cause some adverse reactions of the people to be eaten when the additive amount of the preservative in food and feed is too large
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, the present invention aims to provide a preservative for meat-based food products to solve the problem of the prior art that organic preservatives affect the taste of meat, and to provide a method for preparing the preservative for meat-based food products. The preservative adopts chitosan, tea polyphenol, camphor leaf extract, dark plum extract and carrageenan, which are natural extracts or primary derivatives, and organic acid is not contained in the natural extracts or the primary derivatives, so that excessive sour substances are not introduced to influence the mouthfeel of meat products. In addition, the chitosan, the tea polyphenol, the camphor leaf extract and the dark plum extract have good antiseptic effect, have broad-spectrum antibacterial effect and do not influence the flavor of meat food. Carrageenan is used as a stabilizer, and can also prevent meat food from being oxidized.
In order to attain the above and other related objects,
in a first aspect of the invention, the preservative for the meat food comprises the following components in parts by weight: 10-20 parts of chitosan, 5-20 parts of tea polyphenol, 5-10 parts of camphor tree leaf extract, 5-15 parts of dark plum extract and 1-5 parts of carrageenan.
The preservative adopts chitosan, tea polyphenol, camphor leaf extract, dark plum extract and carrageenan, which are natural extracts or primary derivatives, and organic acid is not contained in the natural extracts or the primary derivatives, so that excessive sour substances are not introduced to influence the mouthfeel of meat products. In addition, the chitosan, the tea polyphenol, the camphor tree leaf extract and the dark plum extract have good antiseptic effect, have broad-spectrum antibacterial effect (strong antibacterial effect on bacteria, mould and the like), do not influence the flavor of meat food, and have long shelf life, low cost and high safety. Carrageenan is used as a stabilizer, and can also prevent meat food from being oxidized.
The camphor tree leaf extract and the dark plum extract are used as preservatives, and are both edible and medicinal plants specified by China and natural plants capable of being used for health-care food. The camphor tree leaves and the dark plum have the advantages of greenness, naturalness, safety and the like. The camphor tree leaf extract and the dark plum extract have broad-spectrum antibacterial effect and strong antibacterial effect on bacteria, mould and the like.
Chitosan, also called chitin, is a polysaccharide substance obtained by deacetylating chitin such as crab, shrimp and insect, and has strong inhibiting effect on Escherichia coli, Proteus vulgaris, Bacillus subtilis and Staphylococcus aureus without affecting food flavor.
The tea polyphenols also have good antiseptic and fresh-keeping effects, and can inhibit Bacillus subtilis, Staphylococcus aureus, Escherichia coli, tomato ulcer, Streptococcus saprophyticus, Mucor, Penicillium, Gibberella, anthrax bacteria, cerevisiae Fermentum, etc.
In an embodiment of the present invention, the preservative includes the following components in parts by weight: 15-18 parts of chitosan, 12-18 parts of tea polyphenol, 6-8 parts of camphor tree leaf extract, 10-15 parts of dark plum extract and 2-5 parts of carrageenan.
In an embodiment of the invention, the preservative comprises the following components in parts by weight: 15 parts of chitosan, 18 parts of tea polyphenol, 8 parts of camphor leaf extract, 12 parts of dark plum extract and 5 parts of carrageenan.
In an embodiment of the present invention, the particle size of the chitosan, the tea polyphenol, the camphor tree leaf extract, the dark plum extract and the carrageenan is greater than or equal to 200 meshes.
The grain diameters of chitosan, tea polyphenol, camphor tree leaf extract, dark plum extract and carrageenan are all more than or equal to 200 meshes, so that the preservative is fine and smooth in powder and convenient to apply uniformly.
In a second aspect of the present invention, there is provided a method for preparing the preservative for meat-based food products, comprising: uniformly mixing chitosan, carrageenan, tea polyphenol, camphor leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
In the preparation process, all the materials are stirred and mixed uniformly, and the preparation process is simple and convenient to use.
In an embodiment of the present invention, the preparation method of the camphor tree leaf extract includes: pulverizing the dry product of folium Cinnamomi Camphorae, soaking in ethanol to obtain folium Cinnamomi Camphorae extractive solution, concentrating the extractive solution, recovering ethanol, volatilizing to remove ethanol, and grinding the solid into powder.
The camphor tree leaf extract is extracted from dry camphor tree leaves, so that the problem that excessive pigments are introduced due to the adoption of fresh camphor tree leaves to influence the color of meat food is avoided. The extraction process of camphor tree leaves is carried out by ethanol extraction, and the extraction method is simple and convenient to operate.
In an embodiment of the present invention, the weight ratio of the dried camphor tree leaves product to the ethanol is 1: (2-5); the soaking temperature of the dried camphor tree leaves is 30-40 ℃, and the soaking time is 2-24 hours.
In the soaking process of the camphor tree leaves, the temperature is slightly increased to 30-40 ℃, so that the extraction rate can be increased, and the extraction time is shortened.
In an embodiment of the present invention, the preparation method of the dark plum extract comprises: removing cores of mume fructus, pulping, adding ethanol into mume fructus jam, soaking to obtain mume fructus extract, concentrating mume fructus extract, recovering ethanol, removing ethanol from mume fructus concentrate by volatilization, and grinding solids into powder.
In the preparation process of the dark plum extract, fresh dark plum is prepared into jam and then extracted, and the prepared jam is convenient for dissolving bacteriostatic components in ethanol, so that the extraction rate is improved, and the extraction time is shortened.
In an embodiment of the present invention, the weight ratio of the dark plum to the ethanol is 1: (2-5); the temperature for soaking the dark plum is 20-30 ℃, and the soaking time is 2-24 hours.
The soaking temperature is normal temperature in the extraction process of the dark plum, so that the phenomenon that the jam is changed in taste due to temperature rise is avoided, and the taste of dark plum extract is influenced.
As described above, the preservative for meat food and the preparation method thereof according to the present invention have the following advantageous effects: the preservative adopts chitosan, tea polyphenol, camphor leaf extract, dark plum extract and carrageenan, which are natural extracts or primary derivatives, and organic acid is not contained in the natural extracts or the primary derivatives, so that excessive sour substances are not introduced to influence the mouthfeel of meat products. In addition, the chitosan, the tea polyphenol, the camphor tree leaf extract and the dark plum extract have good antiseptic effect, have broad-spectrum antibacterial effect (strong antibacterial effect on bacteria, mould and the like), do not influence the flavor of meat food, and have long shelf life, low cost and high safety. Carrageenan is used as stabilizer to prevent meat food from being oxidized.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1
The preservative for the meat food comprises the following components in parts by weight: 10 parts of chitosan, 5 parts of tea polyphenol, 6 parts of camphor leaf extract, 6 parts of dark plum extract and 1 part of carrageenan;
wherein the particle sizes of the chitosan, the tea polyphenol, the camphor leaf extract, the dark plum extract and the carrageenan are all more than or equal to 200 meshes.
A method for preparing the preservative for meat-based food comprises the following steps:
crushing a camphor tree leaf dry product into a tea bag, soaking the tea bag in ethanol to obtain a camphor tree leaf leaching solution, concentrating the camphor tree leaf leaching solution to recover the ethanol, volatilizing to remove the ethanol in the camphor tree leaf concentrated solution (the weight ratio of the camphor tree leaf dry product to the ethanol is 1: 2), and grinding the solid into powder to obtain a camphor tree leaf extract; wherein the soaking temperature is 30 ℃, and the soaking time is 12 h;
removing cores of the dark plums, pulping, adding ethanol into the dark plum jam, soaking to obtain dark plum extract, concentrating the dark plum extract, recovering the ethanol, volatilizing to remove the ethanol in the dark plum concentrate (the weight ratio of the dark plums to the ethanol is 1: 2), and grinding the solid into powder to obtain a dark plum extract; wherein the soaking temperature is 25 ℃, and the soaking time is 24 hours;
and step three, uniformly mixing chitosan, carrageenan, tea polyphenol, camphor tree leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
Example 2
The preservative for the meat food comprises the following components in parts by weight: 20 parts of chitosan, 20 parts of tea polyphenol, 10 parts of camphor leaf extract, 15 parts of dark plum extract and 5 parts of carrageenan;
wherein the particle sizes of the chitosan, the tea polyphenol, the camphor leaf extract, the dark plum extract and the carrageenan are all more than or equal to 200 meshes.
A method for preparing the preservative for meat-based food comprises the following steps:
crushing a camphor tree leaf dry product into a tea bag, soaking the tea bag in ethanol to obtain a camphor tree leaf leaching solution, concentrating the camphor tree leaf leaching solution to recover the ethanol, volatilizing to remove the ethanol in the camphor tree leaf concentrated solution (the weight ratio of the camphor tree leaf dry product to the ethanol is 1: 5), and grinding the solid into powder to obtain a camphor tree leaf extract; wherein the soaking temperature is 40 ℃, and the soaking time is 6 hours;
removing cores of the dark plums, pulping, adding ethanol into the dark plum jam, soaking to obtain dark plum extract, concentrating the dark plum extract, recovering the ethanol, volatilizing to remove the ethanol in the dark plum concentrate (the weight ratio of the dark plums to the ethanol is 1: 5), and grinding the solid into powder to obtain a dark plum extract; wherein the soaking temperature is 30 ℃, and the soaking time is 8 hours;
and step three, uniformly mixing chitosan, carrageenan, tea polyphenol, camphor tree leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
Example 3
The preservative for the meat food comprises the following components in parts by weight: 15 parts of chitosan, 12 parts of tea polyphenol, 6 parts of camphor leaf extract, 10 parts of dark plum extract and 3 parts of carrageenan;
wherein the particle sizes of the chitosan, the tea polyphenol, the camphor leaf extract, the dark plum extract and the carrageenan are all more than or equal to 200 meshes.
A method for preparing the preservative for meat-based food comprises the following steps:
crushing a camphor tree leaf dry product into a tea bag, soaking the tea bag in ethanol to obtain a camphor tree leaf leaching solution, concentrating the camphor tree leaf leaching solution to recover the ethanol, volatilizing to remove the ethanol in the camphor tree leaf concentrated solution (the weight ratio of the camphor tree leaf dry product to the ethanol is 1: 3), and grinding the solid into powder to obtain a camphor tree leaf extract; wherein the soaking temperature is 40 ℃, and the soaking time is 12 h;
removing cores of the dark plums, pulping, adding ethanol into the dark plum jam, soaking to obtain dark plum extract, concentrating the dark plum extract, recovering the ethanol, volatilizing to remove the ethanol in the dark plum concentrate (the weight ratio of the dark plums to the ethanol is 1: 3), and grinding the solid into powder to obtain a dark plum extract; wherein the soaking temperature is 25 ℃, and the soaking time is 12 hours;
and step three, uniformly mixing chitosan, carrageenan, tea polyphenol, camphor tree leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
Example 4
The preservative for the meat food comprises the following components in parts by weight: 18 parts of chitosan, 18 parts of tea polyphenol, 8 parts of camphor leaf extract, 15 parts of dark plum extract and 5 parts of carrageenan;
wherein the particle sizes of the chitosan, the tea polyphenol, the camphor leaf extract, the dark plum extract and the carrageenan are all more than or equal to 200 meshes.
A method for preparing the preservative for meat-based food comprises the following steps:
crushing a camphor tree leaf dry product into a tea bag, soaking the tea bag in ethanol to obtain a camphor tree leaf leaching solution, concentrating the camphor tree leaf leaching solution to recover the ethanol, volatilizing to remove the ethanol in the camphor tree leaf concentrated solution (the weight ratio of the camphor tree leaf dry product to the ethanol is 1: 3), and grinding the solid into powder to obtain a camphor tree leaf extract; wherein the soaking temperature is 40 ℃, and the soaking time is 12 h;
removing cores of the dark plums, pulping, adding ethanol into the dark plum jam, soaking to obtain dark plum extract, concentrating the dark plum extract, recovering the ethanol, volatilizing to remove the ethanol in the dark plum concentrate (the weight ratio of the dark plums to the ethanol is 1: 3), and grinding the solid into powder to obtain a dark plum extract; wherein the soaking temperature is 25 ℃, and the soaking time is 12 h;
and step three, uniformly mixing chitosan, carrageenan, tea polyphenol, camphor tree leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
Example 5
The preservative for the meat food comprises the following components in parts by weight: 17 parts of chitosan, 16 parts of tea polyphenol, 7 parts of camphor leaf extract, 13 parts of dark plum extract and 4 parts of carrageenan;
wherein the particle sizes of the chitosan, the tea polyphenol, the camphor leaf extract, the dark plum extract and the carrageenan are all more than or equal to 200 meshes.
A method for preparing the preservative for meat-based food comprises the following steps:
crushing a camphor tree leaf dry product into a tea bag, soaking the tea bag in ethanol to obtain a camphor tree leaf leaching solution, concentrating the camphor tree leaf leaching solution to recover the ethanol, volatilizing to remove the ethanol in the camphor tree leaf concentrated solution (the weight ratio of the camphor tree leaf dry product to the ethanol is 1: 3), and grinding the solid into powder to obtain a camphor tree leaf extract; wherein the soaking temperature is 40 ℃, and the soaking time is 12 hours;
removing cores of the dark plums, pulping, adding ethanol into the dark plum jam, soaking to obtain dark plum extract, concentrating the dark plum extract, recovering the ethanol, volatilizing to remove the ethanol in the dark plum concentrate (the weight ratio of the dark plums to the ethanol is 1: 3), and grinding the solid into powder to obtain a dark plum extract; wherein the soaking temperature is 25 ℃, and the soaking time is 12 h;
and step three, uniformly mixing chitosan, carrageenan, tea polyphenol, camphor tree leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
Example 6
The preservative for the meat food comprises the following components in parts by weight: 15 parts of chitosan, 18 parts of tea polyphenol, 8 parts of camphor tree leaf extract, 12 parts of dark plum extract and 5 parts of carrageenan;
wherein the particle sizes of the chitosan, the tea polyphenol, the camphor tree leaf extract, the dark plum extract and the carrageenan are all more than or equal to 200 meshes.
A method for preparing the preservative for meat-based food comprises the following steps:
crushing a dried camphor tree leaf product into tea bags, soaking the tea bags in ethanol to obtain camphor tree leaf leaching liquor, concentrating the camphor tree leaf leaching liquor to recover the ethanol, volatilizing to remove the ethanol in the camphor tree leaf concentrated liquor (the weight ratio of the dried camphor tree leaf product to the ethanol is 1: 3), and grinding solids into powder to obtain a camphor tree leaf extract; wherein the soaking temperature is 40 ℃, and the soaking time is 12 h;
removing cores of the dark plums, pulping, adding ethanol into the dark plum jam, soaking to obtain dark plum extract, concentrating the dark plum extract, recovering the ethanol, volatilizing to remove the ethanol in the dark plum concentrate (the weight ratio of the dark plums to the ethanol is 1: 3), and grinding the solid into powder to obtain a dark plum extract; wherein the soaking temperature is 25 ℃, and the soaking time is 12 hours;
and step three, uniformly mixing chitosan, carrageenan, tea polyphenol, camphor tree leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
The preservatives prepared in examples 1 to 6 were tested for bacteriostatic effect, and the results are shown in table 1:
escherichia coli, Bacillus subtilis and Staphylococcus aureus are used as indicator bacteria, and liquid culture medium of beef extract peptone is used for culturing. The culture tubes were divided into 3 groups, and the same amount of test bacteria was added to each group. Experimental groups: 1g, 0.1g and 0.01g of preservative were added to different media (500ml of media), respectively, and the total of six experimental groups was counted. Organic acid control group: 1g, 0.1g and 0.01g of sodium benzoate were added to different media (500ml of media), respectively. Blank control group: 1g, 0.1g and 0.01g of sodium benzoate were added to different media (500ml of media), respectively. The culture tubes in the experimental group, the organic acid control group and the blank control group were all placed in an incubator at 37 ℃ for 36 hours, and the absorbance was measured at a wavelength of 600 nm.
The bacteriostatic rate is calculated by the following formula: i ═ OD 1.ck -OD 0.ck )-(OD 1.t -OD 0.t )]/(OD 1.ck -OD 0.ck )；
OD in the formula 1.ck And OD 0.ck The light absorption values of the samples of the experimental group and the organic acid control group are respectively 36h and 0h in culture time; OD 1.t And OD 0.t The absorbance values of the samples containing the preservative at the incubation time of 36h and 0h, respectively.
Table 1
Figure BDA0002981105410000061
Figure BDA0002981105410000071
As can be seen from the data in table 1, the preservatives prepared in examples 1 to 6 have good bacteriostatic effect, and the bacteriostatic effect is slightly better than that of sodium benzoate; in addition, the antibacterial agent has good antibacterial effect under different addition concentrations.
In conclusion, the preservative adopts chitosan, tea polyphenol, camphor tree leaf extract, dark plum extract and carrageenan which are natural extracts or primary derivatives, and organic acid is not contained in the natural extracts or the primary derivatives, so that excessive sour substances are not introduced to influence the mouthfeel of meat products. In addition, the chitosan, the tea polyphenol, the camphor tree leaf extract and the dark plum extract have good antiseptic effect, have broad-spectrum antibacterial effect (strong antibacterial effect on bacteria, mould and the like), do not influence the flavor of meat food, and have long shelf life, low cost and high safety. Carrageenan is used as a stabilizer, and can also prevent meat food from being oxidized. Therefore, the invention effectively overcomes various defects in the prior art and has high industrial utilization value.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.

Claims (9)

1. The preservative for the meat food is characterized by comprising the following components in parts by weight: 10-20 parts of chitosan, 5-20 parts of tea polyphenol, 5-10 parts of camphor tree leaf extract, 5-15 parts of dark plum extract and 1-5 parts of carrageenan.
2. The preservative for meat-based foods according to claim 1, wherein: the preservative comprises the following components in parts by weight: 15-18 parts of chitosan, 12-18 parts of tea polyphenol, 6-8 parts of camphor tree leaf extract, 10-15 parts of dark plum extract and 2-5 parts of carrageenan.
3. The preservative for meat-based foods according to claim 1 or 2, wherein: the preservative comprises the following components in parts by weight: 15 parts of chitosan, 18 parts of tea polyphenol, 8 parts of camphor leaf extract, 12 parts of dark plum extract and 5 parts of carrageenan.
4. The preservative for meat-based foods according to claim 1 or 2, wherein: the particle size of the chitosan, the tea polyphenol, the camphor tree leaf extract, the dark plum extract and the carrageenan is more than or equal to 200 meshes.
5. A method for producing the preservative for meat-based food products according to any one of claims 1 to 4, comprising: uniformly mixing chitosan, carrageenan, tea polyphenol, camphor leaf extract and dark plum extract according to the weight ratio to obtain the preservative.
6. The method of preparing a preservative for meat-based foods according to claim 5, wherein: the preparation method of the camphor tree leaf extract comprises the following steps: pulverizing the dry product of folium Cinnamomi Camphorae, soaking in ethanol to obtain folium Cinnamomi Camphorae extractive solution, concentrating the extractive solution, recovering ethanol, volatilizing to remove ethanol, and grinding the solid into powder.
7. The method of claim 6 for preparing preservative for meat-based food products, wherein: the weight ratio of the camphor tree leaf dry product to the ethanol is 1: (2-5); the soaking temperature of the dried camphor tree leaves is 30-40 ℃, and the soaking time is 2-24 hours.
8. The method of preparing a preservative for meat-based foods according to claim 5, wherein: the preparation method of the dark plum extract comprises the following steps: removing cores of mume fructus, pulping, adding ethanol into mume fructus jam, soaking to obtain mume fructus extract, concentrating mume fructus extract, recovering ethanol, volatilizing to remove ethanol from mume fructus concentrate, and grinding the solid into powder.
9. The method of claim 8 for preparing preservative for meat-based food products, wherein: the weight ratio of the dark plum to the ethanol is 1: (2-5); the temperature for soaking the dark plums is 20-30 ℃, and the soaking time is 2-24 hours.
CN202110287528.1A 2021-03-17 2021-03-17 Preservative for meat food and preparation method thereof Pending CN115104644A (en)

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Citations (1)

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Publication number Priority date Publication date Assignee Title
CN110623059A (en) * 2019-09-19 2019-12-31 南京欧旺食品科技有限公司 Preservative for meat products and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110623059A (en) * 2019-09-19 2019-12-31 南京欧旺食品科技有限公司 Preservative for meat products and preparation method thereof

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