CN103238657A - Green and safe chilled pork preservative - Google Patents
Green and safe chilled pork preservative Download PDFInfo
- Publication number
- CN103238657A CN103238657A CN201310189733XA CN201310189733A CN103238657A CN 103238657 A CN103238657 A CN 103238657A CN 201310189733X A CN201310189733X A CN 201310189733XA CN 201310189733 A CN201310189733 A CN 201310189733A CN 103238657 A CN103238657 A CN 103238657A
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- preservative
- volatile oil
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- chilled pork
- green
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Abstract
The invention provides a green and safe chilled pork preservative. The preservative comprises the following components in parts by weight: 25-35 parts of cinnamon volatile oil, 30-40 parts of trehalose and 25-35 parts of round cardamom volatile oil. The preservative has the technical effects that the preservative maintains the color and flavor: the preservative has pure color and good flavor and does not have rancid flavor; the preservative ensures the shelf life: the shelf life of the chilled pork is maintained above 10 days, and the shelf lives of the cooked meat products are above 120 days; and the preservative is hygienic and safe: the preservative uses natural vegetable raw materials instead of chemical additives so as to accord with the requirements of the green food processing technology.
Description
Technical field
The present invention relates to a kind of chilled pork antistaling agent of green safety, belong to the Food Engineering Development field.
Background technology
Along with people to improving constantly that foodsafety requires, uses the method for natural " green " healthy preservation technique prolongation meat products shelf life also more and more to be subject to people's attention, will become a fresh-keeping main developing direction of meat products from now on.Because the color and luster of at present chilled pork and goods and local flavor keep not good, poor stability, shelf-life short, fresh-keeping effect is not far for reaching consumers in general's demand.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, a kind of chilled pork antistaling agent of green safety is provided.
The chilled pork antistaling agent of green safety of the present invention comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 25-35 weight portion, trehalose 30-40 weight portion and Amomum cardamomum volatile oil 25-35 weight portion.
Preferably,
The chilled pork antistaling agent of described green safety comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 30 weight portions, trehalose 35 weight portions and Amomum cardamomum volatile oil 30 weight portions.
The chilled pork antistaling agent of green safety of the present invention has following technique effect:
1) keep color and luster and local flavor: color and luster is pure, and excellent flavor does not have the flavor of Kazakhstan;
2) guarantee shelf life: the shelf life of chilled pork remained on more than 10 days, and cooked meat product reached more than 120 days;
3) safe and sanitary: replace chemical addition agent with natural plant raw material, meet the needs of pollution-free food processing technology.
The specific embodiment
Embodiment 1
The chilled pork antistaling agent of the green safety in the present embodiment comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 25 weight portions, trehalose 40 weight portions and Amomum cardamomum volatile oil 35 weight portions.
Embodiment 2
The chilled pork antistaling agent of the green safety in the present embodiment comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 35 weight portions, trehalose 30 weight portions and Amomum cardamomum volatile oil 25 weight portions.
Embodiment 3
The chilled pork antistaling agent of the green safety in the present embodiment comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 30 weight portions, trehalose 35 weight portions and Amomum cardamomum volatile oil 30 weight portions.
Claims (2)
1. the chilled pork antistaling agent of a green safety is characterized in that, comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 25-35 weight portion, trehalose 30-40 weight portion and Amomum cardamomum volatile oil 25-35 weight portion.
2. the chilled pork antistaling agent of green safety according to claim 1 is characterized in that, comprises following composition according to percentage by weight: Cortex Cinnamomi volatile oil 30 weight portions, trehalose 35 weight portions and Amomum cardamomum volatile oil 30 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310189733XA CN103238657A (en) | 2013-05-22 | 2013-05-22 | Green and safe chilled pork preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310189733XA CN103238657A (en) | 2013-05-22 | 2013-05-22 | Green and safe chilled pork preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103238657A true CN103238657A (en) | 2013-08-14 |
Family
ID=48918801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310189733XA Pending CN103238657A (en) | 2013-05-22 | 2013-05-22 | Green and safe chilled pork preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103238657A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783146A (en) * | 2014-02-18 | 2014-05-14 | 南通市德心食品有限公司 | Pure natural liquid preservative for cold fresh meat |
| CN104381427B (en) * | 2014-10-15 | 2017-05-10 | 鲁邵群 | Compound traditional Chinese medicine preservative, and preparation method and use thereof |
| CN110100875A (en) * | 2019-06-12 | 2019-08-09 | 海南四达云通科技有限公司 | A kind of preservation method of pork preservative and pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101404900A (en) * | 2006-03-20 | 2009-04-08 | 日本卫材食品化学有限公司 | Shelflife-improving agent for food |
| CN102018263A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof |
-
2013
- 2013-05-22 CN CN201310189733XA patent/CN103238657A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101404900A (en) * | 2006-03-20 | 2009-04-08 | 日本卫材食品化学有限公司 | Shelflife-improving agent for food |
| CN102018263A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘宗敏: "低温肉制品保鲜新技术研究现状及发展趋势", 《肉类工业》 * |
| 夏天兰: "冷却肉的研究进展", 《食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783146A (en) * | 2014-02-18 | 2014-05-14 | 南通市德心食品有限公司 | Pure natural liquid preservative for cold fresh meat |
| CN104381427B (en) * | 2014-10-15 | 2017-05-10 | 鲁邵群 | Compound traditional Chinese medicine preservative, and preparation method and use thereof |
| CN110100875A (en) * | 2019-06-12 | 2019-08-09 | 海南四达云通科技有限公司 | A kind of preservation method of pork preservative and pork |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20130814 |