CN101595908A - Compound preservative of meat product - Google Patents
Compound preservative of meat product Download PDFInfo
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- CN101595908A CN101595908A CNA2009100696267A CN200910069626A CN101595908A CN 101595908 A CN101595908 A CN 101595908A CN A2009100696267 A CNA2009100696267 A CN A2009100696267A CN 200910069626 A CN200910069626 A CN 200910069626A CN 101595908 A CN101595908 A CN 101595908A
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- nitrite
- meat
- compound preservative
- meat products
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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of compound preservative of meat product, aim to provide a kind of curing process and various type meat products of pickling that is used for meat products, can effectively substitute the bacteriostasis property of nitrite, reduce nitrite harm, and the high-efficiency compound preservative of proper extension meat products shelf-life.This anticorrisive agent by the percentage of meat raw material weight by 0.001%～0.005% sorbic acid based food additive, 1%～5% sodium lactate, 0.01%～0.1% nisin, 0.01%～0.05% EDTA or composite the forming of sodium salt of EDTA.Anticorrisive agent of the present invention is simple to operate, and is easy to use, and safe and reliable, can significantly reduce nitrate residue, and antiseptic effect is better than nitrite, can obviously prolong the shelf-life of pickling the type meat products.
Description
Technical field
The present invention relates to a kind of meat products compound additive, specifically, be used for the curing process and the various high-efficiency compound preservative of pickling the type meat products of meat products.
Background technology
Pickling is a kind of manufacturing process that generally adopts in the meat products processing, and it can make goods present good color and luster, improves the antiseptic property of goods, and nitrite is to be most widely used, to use the longest historical additive in the pickling process.
Nitrite can suppress the microbial growth breeding, plays antibacterial antisepsis, particularly clostridium botulinum is had special inhibitory action.The antisepsis that has recognized that nitrate, nitrite in recent years is from nitrite ion, and it has very strong inhibitory action to clostridium botulinum.Portion investigation according to the U.S. confirms have every year 135 routine cancer mortalities relevant with nitrite, if do not add nitrite in the meat products, it is dead because botulinum toxin is poisoned that 22 regular meetings will be arranged.And standard is also greater than more than 3 times of China's required standard in this respect in the U.S., and regulation must be added nitrate and nitrite.There is the scholar to think, as long as there is nitrite to exist, clostridium botulinum just can not grown and do not had toxin yet and produce, the botulismus that this conclusion takes place because of food meat the U.S. prevented critical effect, clostridium botulinum is polluted many areas, also should imitate this method.Grow in meat products in order to prevent clostridium botulinum in the U.S., regulation must be added nitrite, and China does not have necessary regulation of adding.
Early 1970s, the problem that influences health as the nitrite of meat curing agent has caused that people note.1971, U.S. professor Stoeivsand proposed, and the long-term edible food that contains nitrate can cause four kinds of illnesss such as cancer, thyroid gland enlargement.Do animal experiment with more than 300 kinds of nitroso compounds, wherein cause cancer more than 90%.Nitrate reduction becomes nitrite in enteron aisle, and that continues is absorbed.Feed nitrite and amine with heavy dose to animal, can produce in vivo is enough to carcinogenic nitrosamine concentration.When nitrite anions enters in the blood, when making the hemoglobin sex change, blood vessel dilatation and causing death because of anoxic.
People have carried out big quantity research in order to solve the nitrite problem.Solve the approach of nitrite harm, the reagent that first utilization can all or part of replacement nitrite; It two is to utilize the reagent can stop nitrosamine compound to form in containing the food of normal content of nitrite.The latter is ripe not enough aspect theoretical, most of research is all started with around first method, but up to the present also do not find any material can replace it fully, after just discovery has some materials to add in people's product, can obtain similar color development, fungistatic effect.
Summary of the invention
The present invention is in order to overcome weak point of the prior art, a kind of curing process and various type meat products of pickling that is used for meat products is provided, can effectively substitute the bacteriostasis property of nitrite, reduce nitrite harm, and can prolong the high-efficiency compound preservative of meat products shelf-life.
The present invention is achieved through the following technical solutions:
A kind of compound preservative of meat product is characterized in that: by the percentage of meat raw material weight by 0.001%～0.005% sorbic acid based food additive, 1%～5% sodium lactate, 0.01%～0.1% nisin (Nisin), 0.01%～0.05% EDTA (ethylenediamine tetra-acetic acid) or composite the forming of sodium salt of EDTA.
Described sorbic acid based food additive is sorbic acid or potassium sorbate or sodium sorbate.
The present invention has following technique effect:
The present invention has fully analyzed various microbial growth characteristics, takes effectively, and safe and reliable composite the forming of monomer anticorrisive agent is not the stack of simple anticorrisive agent.Increased the auxiliary agent that promotes monomer synergy, the effect of each monomer is fully played, and collaborative mutually replenishing is controlled in the lowest range use amount of anticorrisive agent, thereby guarantee to adopt less consumption and reach desirable effect, guarantee that the security of food is improved.
Anticorrisive agent of the present invention is simple to operate, and is easy to use, and safe and reliable, can significantly reduce nitrate residue, and antiseptic effect is better than nitrite, can obviously prolong the shelf-life of pickling the type meat products.
The specific embodiment
Below with the oil-in-water type sausage be processed as the example to the detailed description of the invention.
Embodiment 1
Select for use the 100kg fresh meat to be processed into meat stuffing.
With sorbic acid 0.003kg, sodium lactate 3kg, the composite compound preservative that obtains of nisin 0.015kg, EDTA 0.02kg.
When pickling, above-mentioned compound preservative is joined in the meat stuffing.Afterwards, add other conventional raw material and produce the oil-in-water type sausage according to the method for routine.
Embodiment 2
Select for use the 100kg fresh meat to be processed into meat stuffing.
With the composite compound preservative that obtains of the sodium salt 0.01kg of potassium sorbate 0.005kg, sodium lactate 3kg, Nisin0.03kg, EDTA.
When pickling, above-mentioned compound preservative is joined in the meat stuffing.Afterwards, add other conventional raw material and produce the oil-in-water type sausage according to the method for routine.
Embodiment 3
Select for use the 100kg fresh meat to be processed into meat stuffing.
With the composite compound preservative that obtains of the sodium salt 0.02kg of sodium sorbate 0.001kg, sodium lactate 3kg, Nisin 0.045kg, EDTA.
When pickling, above-mentioned compound preservative is joined in the meat stuffing.Afterwards, add other conventional raw material and produce the oil-in-water type sausage according to the method for routine.
Embodiment 4
Select for use the 100kg fresh meat to be processed into meat stuffing.
With sorbic acid 0.001kg, sodium lactate 1kg, Nisin0.045kg, the composite compound preservative that obtains of EDTA 0.05kg.
When pickling, above-mentioned compound preservative is joined in the meat stuffing.Afterwards, add other conventional raw material and produce the oil-in-water type sausage according to the method for routine.
Embodiment 5
Select for use the 100kg fresh meat to be processed into meat stuffing.
With sorbic acid 0.001kg, sodium lactate 2kg, the composite compound preservative that obtains of Nisin 0.01kg, EDTA 0.04kg.
When pickling, above-mentioned compound preservative is joined in the meat stuffing.Afterwards, add other conventional raw material and produce the oil-in-water type sausage according to the method for routine
According to the microbiological indicator in the GB2726-2005 cooked meat product sanitary standard, total plate count in the emulsification sausage sales process must not surpass 50000cfu/g, as standard, contrast is added the experimental group of compound preservative and is added the total plate count situation of change and the shelf life of the control group of natrium nitrosum, and the result shows: the antiseptic effect of compound preservative of the present invention obviously is better than natrium nitrosum.
Claims (2)
1, a kind of compound preservative of meat product is characterized in that: by the percentage of meat raw material weight by 0.001%～0.005% sorbic acid based food additive, 1%～5% sodium lactate, 0.01%～0.1% nisin, 0.01%～0.05% EDTA or composite the forming of sodium salt of EDTA.
2, compound preservative of meat product according to claim 1 is characterized in that: described sorbic acid based food additive is sorbic acid or potassium sorbate or sodium sorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100696267A CN101595908A (en) | 2009-07-07 | 2009-07-07 | Compound preservative of meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100696267A CN101595908A (en) | 2009-07-07 | 2009-07-07 | Compound preservative of meat product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101595908A true CN101595908A (en) | 2009-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100696267A Pending CN101595908A (en) | 2009-07-07 | 2009-07-07 | Compound preservative of meat product |
Country Status (1)
| Country | Link |
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| CN (1) | CN101595908A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388954A (en) * | 2011-11-15 | 2012-03-28 | 天津科技大学 | Composite preservative for meat product |
| CN102599613A (en) * | 2011-12-03 | 2012-07-25 | 天津北洋百川生物技术有限公司 | Selection and application of compound antiseptic |
| CN102640781A (en) * | 2011-05-12 | 2012-08-22 | 广东省微生物研究所 | Fresh meat composite biological preservative and preparation method of fresh meat composite biological preservative |
| CN102793200A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Meat product containing lycopene and production method thereof |
| CN103181590A (en) * | 2011-12-30 | 2013-07-03 | 丘比株式会社 | Stuffing |
| CN103416769A (en) * | 2013-08-23 | 2013-12-04 | 南通华兴石油仪器有限公司 | Additive for meat products |
| CN103798351A (en) * | 2014-01-09 | 2014-05-21 | 四川四海食品股份有限公司 | Formula of preservative of low-temperature meat product |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
| CN109077107A (en) * | 2018-07-07 | 2018-12-25 | 徐晟伟 | A kind of spiced beef product anticorrosion agent and its application method |
-
2009
- 2009-07-07 CN CNA2009100696267A patent/CN101595908A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640781A (en) * | 2011-05-12 | 2012-08-22 | 广东省微生物研究所 | Fresh meat composite biological preservative and preparation method of fresh meat composite biological preservative |
| CN102640781B (en) * | 2011-05-12 | 2013-02-27 | 广东省微生物研究所 | Fresh meat composite biological preservative and preparation method of fresh meat composite biological preservative |
| CN102388954A (en) * | 2011-11-15 | 2012-03-28 | 天津科技大学 | Composite preservative for meat product |
| CN102599613A (en) * | 2011-12-03 | 2012-07-25 | 天津北洋百川生物技术有限公司 | Selection and application of compound antiseptic |
| CN103181590A (en) * | 2011-12-30 | 2013-07-03 | 丘比株式会社 | Stuffing |
| CN102793200A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Meat product containing lycopene and production method thereof |
| CN103416769A (en) * | 2013-08-23 | 2013-12-04 | 南通华兴石油仪器有限公司 | Additive for meat products |
| CN103798351A (en) * | 2014-01-09 | 2014-05-21 | 四川四海食品股份有限公司 | Formula of preservative of low-temperature meat product |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
| CN109077107A (en) * | 2018-07-07 | 2018-12-25 | 徐晟伟 | A kind of spiced beef product anticorrosion agent and its application method |
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Open date: 20091209 |