CN103271133A - Method for compounding natural water-locking preservative for fresh meat - Google Patents
Method for compounding natural water-locking preservative for fresh meat Download PDFInfo
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- CN103271133A CN103271133A CN2013101659789A CN201310165978A CN103271133A CN 103271133 A CN103271133 A CN 103271133A CN 2013101659789 A CN2013101659789 A CN 2013101659789A CN 201310165978 A CN201310165978 A CN 201310165978A CN 103271133 A CN103271133 A CN 103271133A
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- preservative
- locking
- fresh meat
- meat
- water
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- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for compounding a natural water-locking preservative for fresh meat. The method comprises the following steps: weighing tea polyphenol, VE (Vitamin E), carboxymethyl chitosan, sodium lactate, citric acid, anhydro-sorbit and aliphatic ester, adding the mixture into distilled water at the temperature of 40 DEG C while stirring, fully stirring, uniformly mixing, and cooling to prepare the finished product. The preservative is safe and non-toxic, good in water locking performance, easy to operate and convenient to use; and the meat preserved by the preservative is bright in color, and the quality guarantee period is effectively prolonged.
Description
Technical field:
The present invention relates to a kind of Compound food additive method, particularly a kind of fresh meat is with the preparation method of natural lock water anticorrisive agent.
Background technology:
Since ancient times, animal meats such as pig, chicken, ox, sheep, rabbit are the important sources that we obtain nutrition and energy, are delicious foods indispensable on the dining table.Human fermentation and the drying method used very early preserved food, but such preserving type can cause mouthfeel, the local flavor variation of meat, and the loss of nutrition.Fresh meat is under summer high temperature, and it is heavy to shrink, and corrupt fast, nutrition leak is big, the mouthfeel variation.Along with social development, for the preservation also of green meat, research being arranged more.It is more common a kind of method that freezing is preserved meat, the juice loss of cooling meat is few, be of high nutritive value, but need the investment freezing equipment, for slaughter, the circulation sale link, it is at present also unrealistic that the market individual traders and pedlars invest freezing equipment, and this just requires links such as supply and sale to be applied to kill soon soon sell.
Summary of the invention:
Goal of the invention: short at the fresh meat shelf-life, characteristics apt to deteriorate provide a kind of safe, nontoxic, nuisanceless, and percentage of water loss is low, prolongs the preparation method of the natural antiseptic agent of fresh meat shelf-life greatly.
Constituent and the mass percent of natural lock water anticorrisive agent of the present invention are as follows:
The title mass percent
Tea Polyphenols 3 ~ 7%
VE 1~4%
CMC 2 ~ 6%
Sodium lactate 1 ~ 3%
Citric acid 1 ~ 7%
Sorbitan fatty acid esters 3 ~ 8%
Distilled water surplus
Take by weighing Tea Polyphenols, VE, CMC, sodium lactate, citric acid, sorbitan fatty acid esters respectively by prescription, stir in the distilled water that adds 40 ℃ down, fully stir and evenly mix, cooling namely makes finished product.
Use the meat of anticorrisive agent of the present invention, can realize following beneficial effect: 1, safe, nontoxic; 2, the meat color is fresh and alive; 3, freshness date effectively prolongs; 4, the lock water-based can be good; 5, simple to operate, easy to use.
The specific embodiment:
Do detailed description further below in conjunction with the present invention of embodiment, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
In being furnished with the 1000ml there-necked flask of thermometer, charging hopper, take by weighing Tea Polyphenols 32g respectively, VE 16g, CMC 40g, sodium lactate 16g, citric acid 16, sorbitan fatty acid esters 40, stir that to add the 640g temperature down be in 40 ℃ the distilled water, fully to stir and evenly mix, cooling namely makes finished product.
Obtained anticorrisive agent and water are diluted mixing with 1:100.Evenly be applied in the meat surface, make it not form water droplet and fall down and get final product.25 ℃, the shelf-life reached about 7 days, percentage of water loss 5%, and color is fresh and alive does not lose colour naturally.
Claims (1)
1. a fresh meat is characterized in that the constituent of anticorrisive agent and mass percent are with the preparation method of natural lock water anticorrisive agent:
The title mass percent
Tea Polyphenols 3 ~ 7%
VE 1~4%
CMC 2 ~ 6%
Sodium lactate 1 ~ 3%
Citric acid 1 ~ 7%
Sorbitan fatty acid esters 3 ~ 8%
Distilled water surplus
Take by weighing Tea Polyphenols, VE, CMC, sodium lactate, citric acid, sorbitan fatty acid esters respectively by prescription, stir in the distilled water that adds 40 ℃ down, fully stir and evenly mix, cooling namely makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101659789A CN103271133A (en) | 2013-05-08 | 2013-05-08 | Method for compounding natural water-locking preservative for fresh meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101659789A CN103271133A (en) | 2013-05-08 | 2013-05-08 | Method for compounding natural water-locking preservative for fresh meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103271133A true CN103271133A (en) | 2013-09-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101659789A Pending CN103271133A (en) | 2013-05-08 | 2013-05-08 | Method for compounding natural water-locking preservative for fresh meat |
Country Status (1)
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| CN (1) | CN103271133A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583669A (en) * | 2013-10-24 | 2014-02-19 | 吉林农业大学 | Moisture-preserving and color-protecting method for sauced marinated product |
| CN103651659A (en) * | 2013-12-05 | 2014-03-26 | 南通双和食品有限公司 | Composite mildew-proof emulsifying agent for moon-cakes |
| CN104757693A (en) * | 2015-03-19 | 2015-07-08 | 王俐帧 | Moon cake preservative |
| CN109805073A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of fresh agricultural products moisturizer and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627780A (en) * | 2008-07-14 | 2010-01-20 | 青岛农业大学 | Purely natural edible multifunctional preservative film |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
| CN102132717A (en) * | 2011-03-24 | 2011-07-27 | 广东省农业科学院蚕业与农产品加工研究所 | Natural preservative for meat product and use method of natural preservative |
| CN101637198B (en) * | 2009-08-19 | 2012-04-18 | 江苏省农业科学院 | Film-coating fresh-keeping method of icy fresh poultry meat products |
-
2013
- 2013-05-08 CN CN2013101659789A patent/CN103271133A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627780A (en) * | 2008-07-14 | 2010-01-20 | 青岛农业大学 | Purely natural edible multifunctional preservative film |
| CN101637198B (en) * | 2009-08-19 | 2012-04-18 | 江苏省农业科学院 | Film-coating fresh-keeping method of icy fresh poultry meat products |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
| CN102132717A (en) * | 2011-03-24 | 2011-07-27 | 广东省农业科学院蚕业与农产品加工研究所 | Natural preservative for meat product and use method of natural preservative |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583669A (en) * | 2013-10-24 | 2014-02-19 | 吉林农业大学 | Moisture-preserving and color-protecting method for sauced marinated product |
| CN103583669B (en) * | 2013-10-24 | 2016-01-20 | 吉林农业大学 | A kind of moisturizing of sauce spiced and stewed food and color protecting method |
| CN103651659A (en) * | 2013-12-05 | 2014-03-26 | 南通双和食品有限公司 | Composite mildew-proof emulsifying agent for moon-cakes |
| CN103651659B (en) * | 2013-12-05 | 2015-03-25 | 南通双和食品有限公司 | Composite mildew-proof emulsifying agent for moon-cakes |
| CN104757693A (en) * | 2015-03-19 | 2015-07-08 | 王俐帧 | Moon cake preservative |
| CN109805073A (en) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | A kind of fresh agricultural products moisturizer and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130904 |