CN1806567A - Natural fresh-keeping film-coating liquid for jelly salted pork - Google Patents
Natural fresh-keeping film-coating liquid for jelly salted pork Download PDFInfo
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- CN1806567A CN1806567A CN 200610038056 CN200610038056A CN1806567A CN 1806567 A CN1806567 A CN 1806567A CN 200610038056 CN200610038056 CN 200610038056 CN 200610038056 A CN200610038056 A CN 200610038056A CN 1806567 A CN1806567 A CN 1806567A
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- salted pork
- jelly salted
- coating liquid
- keeping film
- jelly
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Abstract
The invention provides a natural fresh-keeping film-coating liquid for jelly salted pork, which is prepared through mixing 0.8-1.2% of lactic acid, 0.8-1.2% of chitosan, 0.008-0.012% of lactic streptostacin and balancing water.
Description
Technical field
What the present invention relates to is a kind of antistaling agent, a kind of specifically natural fresh-keeping film-coating liquid for jelly salted pork.
Background technology
Jelly salted pork is the quartzy meat and fish dishes hoof of name also, is Zhenjiang tradition famous dish.The cured pork color of the leather is pure white, bright, smooth sparkling and crystal-clear, the shape of halogen deep colling such as crystal, so gain the name.In daily life, people enjoy a lot to use the jelly salted pork based on pork.
Though the sale temperature of jelly salted pork is about 4 ℃, but can not control microbial growth, breeding fully about 4 ℃, add because the jelly salted pork water content is higher, nutriment is abundant, thereby corruption very easily takes place in storing and selling, storage life is shorter.Therefore, how adopting various natural methods further to prolong the storage life of jelly salted pork and keep its good color and luster and outward appearance, allow jelly salted pork go on the common people's dining table, is the developing matter of utmost importance of jelly salted pork.
Abroad this Study on Technology is not almost reported at present, domestic relevant research can't be applied in the actual production because of there being the problem that influences product sensory quality and local flavor, therefore, study a kind of natural, convenient, the antibacterial film technology that do not influence product quality is significant to the consumption that starts China's jelly salted pork.
Summary of the invention
The object of the present invention is to provide a kind ofly can prolong the shelf-life of jelly salted pork and other high-grade meat products, safe and reliable jelly salted pork natural fresh-keeping is filmed.
The object of the present invention is achieved like this: it is made up of the food-grade lactic acid of 0.8-2%, the shitosan of 0.8-1.2%, the nisin of 0.008-0.012% and the water mixing of surplus.
The present invention is with the compound use of several antiseptics, the better effects if when using separately than each antiseptic.Antiseptic after compound can the many important enzymes of destroy microorganisms be, suppress microorganism respiration, also can synthesize to come killing bacteria by what influence permeability of cell membrane and suppress cell membrane, bring into play the synergy of each bacteriostatic agent, so can suppress the growth and the breeding of spoilage organisms in the jelly salted pork.
Product of the present invention is easy to use, and is safe and reliable, can make jelly salted pork fresh keeping time under 0-4C prolong about 15 days than original freshness date, good refreshing effect, and the product sensory quality had no adverse effects.
After using product of the present invention, can reduce product spoilage problems in the jelly salted pork sales process accordingly.
The specific embodiment
For example the present invention is done more detailed description below:
Embodiment 1
0.8g food-grade lactic acid, 0.8g shitosan, 0.008g nisin becomes the 100g natural fresh-keeping film-coating liquid for jelly salted pork with 98.392g water mixing and stirring, before jelly salted pork and other meat product packages, the surface of jelly salted pork or other products is smeared or be sprayed to fresh-keeping film-coating liquid uniformly, and air-dry back forms the natural fresh-keeping film on the surface of jelly salted pork.15 days have been prolonged again in 0～4 ℃ of jelly salted pork freshness date after former fresh keeping time.
Embodiment 2
1g food-grade lactic acid, the 1g shitosan, 0.01g streptococcus lactis and 97.99g water mix, be stirred into 100g fresh-keeping film-coating liquid, before jelly salted pork packing, fresh-keeping film-coating liquid evenly smeared or is sprayed at its surface equally, air-dry back forms the natural fresh-keeping film, and jelly salted pork freshness date after former fresh keeping time has prolonged 15 days again.
Embodiment 3
1.2g food-grade lactic acid, the 1.2g shitosan, 0.012g streptococcus lactis and 97.588g water mix, and are stirred into the 100g natural fresh-keeping film-coating liquid for jelly salted pork.The surface of jelly salted pork is evenly smeared or be sprayed to mixed liquor, become natural diaphragm after doing, under 0～4 ℃, jelly salted pork freshness date after former fresh keeping time can prolong 15 days.
Embodiment 4
2g food-grade lactic acid, the 1.0g shitosan, 0.012g streptococcus lactis and 96.988g water mix, and are stirred into the 100g natural fresh-keeping film-coating liquid for jelly salted pork.The surface of jelly salted pork is evenly smeared or be sprayed to mixed liquor, become natural diaphragm after doing, under 0～4 ℃, jelly salted pork freshness date after former fresh keeping time can prolong 15 days.
Claims (2)
1, a kind of natural fresh-keeping film-coating liquid for jelly salted pork is characterized in that: it is made up of the food-grade lactic acid of 0.8-2%, the shitosan of 0.8-1.2%, the nisin of 0.008-0.012% and the water mixing of surplus.
2, natural fresh-keeping film-coating liquid for jelly salted pork according to claim 1 is characterized in that: it is mixed by the water of 1% food-grade lactic acid, 1% shitosan, 0.01% nisin and surplus and forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610038056 CN1806567A (en) | 2006-01-26 | 2006-01-26 | Natural fresh-keeping film-coating liquid for jelly salted pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610038056 CN1806567A (en) | 2006-01-26 | 2006-01-26 | Natural fresh-keeping film-coating liquid for jelly salted pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1806567A true CN1806567A (en) | 2006-07-26 |
Family
ID=36838794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610038056 Pending CN1806567A (en) | 2006-01-26 | 2006-01-26 | Natural fresh-keeping film-coating liquid for jelly salted pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1806567A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894067A (en) * | 2012-09-13 | 2013-01-30 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN103392781A (en) * | 2013-06-28 | 2013-11-20 | 天津市黑子食品有限公司 | Preservative special for spiced beef |
| CN103548978A (en) * | 2013-11-12 | 2014-02-05 | 镇江市源春肉制品有限公司 | Salted pork preservative and preparation method thereof |
| CN106804692A (en) * | 2016-12-31 | 2017-06-09 | 宋培荣 | Cured pork candy |
-
2006
- 2006-01-26 CN CN 200610038056 patent/CN1806567A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894067A (en) * | 2012-09-13 | 2013-01-30 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN102894067B (en) * | 2012-09-13 | 2013-12-25 | 烟台市喜旺食品有限公司 | Water-retaining anti-staling agent for ham |
| CN103392781A (en) * | 2013-06-28 | 2013-11-20 | 天津市黑子食品有限公司 | Preservative special for spiced beef |
| CN103548978A (en) * | 2013-11-12 | 2014-02-05 | 镇江市源春肉制品有限公司 | Salted pork preservative and preparation method thereof |
| CN106804692A (en) * | 2016-12-31 | 2017-06-09 | 宋培荣 | Cured pork candy |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |