CN101336657B - Preservative coated on the surface of the meat products - Google Patents
Preservative coated on the surface of the meat products Download PDFInfo
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- CN101336657B CN101336657B CN2008100217249A CN200810021724A CN101336657B CN 101336657 B CN101336657 B CN 101336657B CN 2008100217249 A CN2008100217249 A CN 2008100217249A CN 200810021724 A CN200810021724 A CN 200810021724A CN 101336657 B CN101336657 B CN 101336657B
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- sodium
- antistaling agent
- manufactured meat
- nisin
- natamycin
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Abstract
The present invention discloses an antistaling agent for coating the surface of manufactured meat, which comprises sodium dehydroacetate, potassium sorbate, sodium erythorbate, sodium diacetate, antalzyme, natamycin and nisin. The antistaling agent of the invention takes account of the specific character of microbial community for manufactured meat, is compounded by biological and chemical antistaling ingredients which are safe to the human body, and has the functions of destroying the microbial cell wall in manufactured meat, changing the permeability of cell membrane and preventing the fissiparity of microbial cell. When used, the antistaling agent is dissolved in 75% edible alcohol in proportion and is sprayed on the surface of manufactured meat, thereby having easy use, strong inhibition effect to the microbial community in manufactured meat, good fresh-keeping effect, and effectively prolonging the shelf life of the manufactured meat for one time.
Description
Technical field:
The present invention relates to a kind of food preservative, especially a kind of meat-product preservative.
Background technology
China is the first in the world meat production big country, and meat products is consumed in the whole food consumption structure and occupies critical role.Along with the raising of people's living standard, consumer's consumption idea begins to be changed to quality, safety, green, health type by extensive, scalar type, and people are very urgent to the demand of high-quality green safety meat product.Yet the production and processing of the meat product on the China market at present still exists very big problem, and change color is big, additive abuse, germ contamination are serious, and the people's food sanitation safe is existed very big threat.
Summary of the invention
The object of the present invention is to provide a kind of good refreshing effect, can effectively prolong the meat products surface spraying antistaling agent of the shelf life of meat products.
Technical solution of the present invention is:
Antistaling agent is used in the surface spraying of a kind of meat products, it is characterized in that: be made up of following component in percentage by weight:
Dehydro sodium acetate 10～60%
Potassium sorbate 10～60%
Different Vc sodium 10～30%
Sodium Diacetate 10～40%
Lysozyme 0.5～5%
Natamycin 0.5～5%
Nisin 0.5～5%;
Above-mentioned each composition weight sum is 100%.
The preparation method comprises:
(1) potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 60～100 orders with pulverizer;
(2) with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
(3) packing as requested is packaged into packed.
Get final product being sprayed on the meat products surface after the above-mentioned antistaling agent dissolving in proportion with 75% edible alcohol during use, easy to use.
The present invention is directed to meat products microbial bacteria character, adopt, have the permeability that destroys cells of microorganisms wall in the meat products, changes cell membrane, the effect that stops the microbial cell schizogamy composite the forming of the fresh-keeping composition of the biological and chemical of human body safety.It has stronger inhibitory action to the microorganism species in the meat products, good refreshing effect, and more commercially available similar antistaling agent can effectively prolong the shelf life of meat products more than at least one times.
The invention will be further described below in conjunction with embodiment.
The specific embodiment
Embodiment 1:
1, potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 60 orders with pulverizer;
2, with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Dehydro sodium acetate 30kg
Potassium sorbate 30kg
Sodium iso-vc 12kg
Sodium Diacetate 25kg
Lysozyme 1kg
Natamycin 1kg
Nisin 1kg.
Get final product being sprayed on the meat products surface after the above-mentioned antistaling agent dissolving in proportion with 75% edible alcohol during use, easy to use.
Embodiment 2:
1, potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 80 orders with pulverizer;
2, with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Dehydro sodium acetate 28kg
Potassium sorbate 25.5kg
Sodium iso-vc 12kg
Sodium Diacetate 30kg
Lysozyme 1.5kg
Natamycin 1.5kg
Nisin 1.5kg.
Get final product being sprayed on the meat products surface after the above-mentioned antistaling agent dissolving in proportion with 75% edible alcohol during use, easy to use.
Embodiment 3:
1, potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 100 orders with pulverizer;
2, with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Dehydro sodium acetate 28kg
Potassium sorbate 28kg
Sodium iso-vc 15kg
Sodium Diacetate 23kg
Lysozyme 2kg
Natamycin 2kg
Nisin 2kg.
Get final product being sprayed on the meat products surface after the above-mentioned antistaling agent dissolving in proportion with 75% edible alcohol during use, easy to use.
Embodiment 4:
1, potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 90 orders with pulverizer;
2, with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Dehydro sodium acetate 10kg
Potassium sorbate 50kg
Sodium iso-vc 25kg
Sodium Diacetate 10kg
Lysozyme 3.5kg
Natamycin 0.5kg
Nisin 1kg.
Get final product being sprayed on the meat products surface after the above-mentioned antistaling agent dissolving in proportion with 75% edible alcohol during use, easy to use.
Embodiment 5:
1, potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 70 orders with pulverizer;
2, with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
3, packing as requested is packaged into packed.
The consumption of above-mentioned each component is:
Dehydro sodium acetate 50kg
Potassium sorbate 10kg
Sodium iso-vc 10kg
Sodium Diacetate 18kg
Lysozyme 4kg
Natamycin 4kg
Nisin 4kg.
Get final product being sprayed on the meat products surface after the above-mentioned antistaling agent dissolving in proportion with 75% edible alcohol during use, easy to use.
Claims (1)
1. antistaling agent is used in a meat products surface spraying, it is characterized in that: be prepared from by following method:
(1) potassium sorbate, different Vc sodium are mixed in proportion, be crushed to 60～100 orders with pulverizer;
(2) with dehydro sodium acetate, sodium Diacetate, lysozyme, natamycin and nisin with mix stirring in said mixture is poured mixer into, stirred 10～20 minutes, obtain antistaling agent;
(3) packing as requested is packaged into packed;
The percentage by weight of described each component is:
Dehydro sodium acetate 10～60%
Potassium sorbate 10～60%
Different Vc sodium 10～30%
Sodium Diacetate 10～40%
Lysozyme 0.5～5%
Natamycin 0.5～5%
Nisin 0.5～5%;
Above-mentioned each composition weight sum is 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100217249A CN101336657B (en) | 2008-08-11 | 2008-08-11 | Preservative coated on the surface of the meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100217249A CN101336657B (en) | 2008-08-11 | 2008-08-11 | Preservative coated on the surface of the meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101336657A CN101336657A (en) | 2009-01-07 |
| CN101336657B true CN101336657B (en) | 2011-01-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100217249A Expired - Fee Related CN101336657B (en) | 2008-08-11 | 2008-08-11 | Preservative coated on the surface of the meat products |
Country Status (1)
| Country | Link |
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| CN (1) | CN101336657B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336658B (en) * | 2008-08-11 | 2011-01-05 | 唐洪权 | Composite meat-product preservative |
| CN102232409A (en) * | 2011-08-09 | 2011-11-09 | 四川高金食品股份有限公司 | Compound preservative for low-temperature meat products and preparation and application thereof |
| CN102379339B (en) * | 2011-10-14 | 2013-01-09 | 浙江耕盛堂生态农业有限公司 | Preservation method for bamboo shoots |
| CN103858999B (en) * | 2014-03-27 | 2016-02-03 | 上海韬鸿化工科技有限公司 | Meat products surface spraying antistaling agent |
| CN105166968A (en) * | 2015-08-10 | 2015-12-23 | 江苏里下河地区农业科学研究所 | Irradiating quality guaranteeing processing method for spicy and fragrant boned duck feet |
| CN105614734A (en) * | 2016-01-20 | 2016-06-01 | 西南民族大学 | Fruit and vegetable residue dietary fiber-rich dried meat slice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336658A (en) * | 2008-08-11 | 2009-01-07 | 唐洪权 | Composite meat-product preservative |
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- 2008-08-11 CN CN2008100217249A patent/CN101336657B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336658A (en) * | 2008-08-11 | 2009-01-07 | 唐洪权 | Composite meat-product preservative |
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| CN101336657A (en) | 2009-01-07 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110105 Termination date: 20130811 |