CN102067902A - Meat product antistaling agent - Google Patents

Abstract

The invention relates to a meat product antistaling agent. A preparation method of the meat product antistaling agent comprises the following steps of: dissolving ammonium phosphates, sodium acetate, salt, formic acid, citric acid and lactic acid into water at a temperature of 42 DEG C, dissolving completely, then adding chitosan and diatomite at a temperature of 40 DEG C, uniformly stirring, and cooling to normal temperature to obtain the meat product antistaling agent.

Description

Meat-product preservative

Technical field

The invention belongs to the food fresh keeping field, a kind of safety and effectivity is provided, has no side effect, meat-product preservative with low cost.

Technical background

The anti-corrosive fresh-keeping of meat always is human research's important topic.The rotten expired principal element of meat has that microbial reproduction, fat oxidation lose, the gas variable color of myoglobins etc., and the breeding of microorganism can promote Oxidation of Fat and Oils and myoglobins variable color, and Oxidation of Fat and Oils also can change the microorganism fungus strain and promote the myoglobins variable color.Along with the increasing of extensive meat products enterprise and transport enterprise, the modern lives mode and the change of rhythm, in freshness date length with fresh-keepingly all have higher requirement qualitatively, traditional meat preservation technology can not satisfy already to the meat preservation technology.Meat preservation technology and meat products enterprise development are complementary, and many inventors have proposed solution.

Providing a kind of as Chinese patent " CN1112393 fresh-keeping agent for meat " is that primary raw material is allocated formulated fresh-keeping agent for meat such as an amount of antioxidant, sticker into the ginger juice, and it is fresh-keeping to be mainly used in fresh pork.It is the meat antistaling agent of sodium chloride, glucose, maltose, citric acid, water that Chinese patent " CN101133754 meat antistaling agent " provides a kind of main component, need not refrigerate, and uses simple.Chinese patent " CN 101336657 meat products surface spraying antistaling agent " the invention discloses the surface spraying of a kind of meat products and uses antistaling agent, is made up of dehydro sodium acetate, potassium sorbate, different Vc sodium, sodium Diacetate, lysozyme, natamycin, nisin.Permeability, the schizogamy of prevention microbial cell by destroying cells of microorganisms wall in the meat products, change cell membrane suppress the microorganism species in the meat products, thereby reach fresh-keeping effect.

Prior art is improving fresh-keeping effect, is obtaining certain progress aspect reducing cost.But also have deficiency, mainly show as: 1, medicament decentralization and coverage are low, cause fresh-keeping effect inhomogeneous, and the starting stage effect is better, and anaphase effect is undesirable; 2, can prevent antibacterial, the enzyme effect of going out, but can not prevent the oxidation of grease and myoglobins, facilitation is arranged sometimes on the contrary; 3, use too much chemical reagent, the quality of meat is descended.

Summary of the invention

Based on above understanding, the purpose of this invention is to provide a kind of meat-product preservative, this antistaling agent have fresh-keeping effect evenly, lasting, can carry out antibacterial, the enzyme that goes out simultaneously, prevent effects such as grease and myoglobins oxidation, safe and harmless, do not reduce meat.

For achieving the above object, the present invention is based on following technical scheme: 1, adopt chitin, for effective ingredient is constructed sturdy frame, hinder effective ingredient and run off, even action is lasting, adopts diatomite, improves medicament decentralization and coverage; 2, adopt formic acid, the effective kill bacteria of sodium acetate, citric acid, lactic acid go out enzyme, prevent effects such as grease and myoglobins oxidation; 3, raw material all can adopt natural extract, meat is not caused any infringement, human body safety, and with low cost.

The mass fraction of each component is among the present invention:

Ammonium phosphate 8～15%

Sodium acetate 0.5～2%

Salt 3～9%

Formic acid (46%) 2～6%

Citric acid (50%) 1.5～7%

Lactic acid (46%) 5～12%

Chitin 15～28%

Diatomite 8～17%

Water 20～68%

The specific embodiment

Below be a kind of specific embodiment of the present invention, each constituent mass mark is

Ammonium phosphate 8%

Sodium acetate 1%

Salt 3%

Formic acid (46%) 3%

Citric acid (50%) 2.5%

Lactic acid (46%) 5%

Chitin 20%

Diatomite 15%

Water 42.5%

Compound method is: earlier with ammonium phosphate, sodium acetate, salt, formic acid, citric acid, lactic acid in 42 ℃ soluble in water, after treating to dissolve fully, add chitin, diatomite and stir in 40 ℃, be cooled to normal temperature promptly.

Claims (2)

1. a meat-product preservative is characterized in that, each component materials and mass fraction thereof are:

Ammonium phosphate 8～15%

Sodium acetate 0.5～2%

Salt 3～9%

Formic acid (46%) 2～6%

Citric acid (50%) 1.5～7%

Lactic acid (46%) 5～12%

Chitin 15～28%

Diatomite 8～17%

Water 20～68%

2. meat-product preservative as claimed in claim 1 is characterized in that, its component materials and mass fraction thereof are:

Ammonium phosphate 8%

Sodium acetate 1%

Salt 3%

Formic acid (46%) 3%

Citric acid (50%) 2.5%

Lactic acid (46%) 5%

Chitin 20%

Diatomite 15%

Water 42.5%