CN103271135A - Environmentally-friendly safe chilled pork antistaling agent - Google Patents
Environmentally-friendly safe chilled pork antistaling agent Download PDFInfo
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- CN103271135A CN103271135A CN2013101897698A CN201310189769A CN103271135A CN 103271135 A CN103271135 A CN 103271135A CN 2013101897698 A CN2013101897698 A CN 2013101897698A CN 201310189769 A CN201310189769 A CN 201310189769A CN 103271135 A CN103271135 A CN 103271135A
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- environmentally
- antistaling agent
- chilled
- chilled pork
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Abstract
The invention provides an environmentally-friendly safe chilled pork antistaling agent which comprises the following components in parts by weight: 25-35 parts of asparagus extracts, 30-40 parts of nisin and 35-45 parts of garlic volatile oil. The environmentally-friendly safe chilled pork antistaling agent provided by the invention has the technical effects that the colour, lustre and flavor of chilled pork are kept, namely, the colour and lustre are pure, the flavor is favorable, and no peculiar smell exists; the shelf life of chilled pork is kept for longer than 10 days, and the shelf life of cooked pork products reaches longer than 120 days; and the environmentally-friendly safe chilled meat antistaling agent is sanitary and safe, and natural plant raw materials are used for replacing chemical additives, so that the requirement of an environmentally-friendly processing technology is met.
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: Germinatus Phragmitis extract 25-35 weight portion, streptococcus lactis peptide 30-40 weight portion and lysozyme 35-45 weight portion.
Preferably,
The chilled pork antistaling agent of described green safety comprises following composition according to percentage by weight: Germinatus Phragmitis extract 30 weight portions, streptococcus lactis peptide 35 weight portions and lysozyme 40 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: Germinatus Phragmitis extract 25 weight portions, streptococcus lactis peptide 30 weight portions and lysozyme 45 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: Germinatus Phragmitis extract 35 weight portions, streptococcus lactis peptide 40 weight portions and lysozyme 35 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: Germinatus Phragmitis extract 30 weight portions, streptococcus lactis peptide 35 weight portions and lysozyme 40 weight portions.
Claims (2)
1. the chilled pork antistaling agent of green safety is characterized in that, comprises following composition according to percentage by weight: Germinatus Phragmitis extract 25-35 weight portion, streptococcus lactis peptide 30-40 weight portion and lysozyme 35-45 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: Germinatus Phragmitis extract 30 weight portions, streptococcus lactis peptide 35 weight portions and lysozyme 40 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101897698A CN103271135A (en) | 2013-05-22 | 2013-05-22 | Environmentally-friendly safe chilled pork antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101897698A CN103271135A (en) | 2013-05-22 | 2013-05-22 | Environmentally-friendly safe chilled pork antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103271135A true CN103271135A (en) | 2013-09-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101897698A Pending CN103271135A (en) | 2013-05-22 | 2013-05-22 | Environmentally-friendly safe chilled pork antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103271135A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1820659A (en) * | 2006-03-24 | 2006-08-23 | 湖南农业大学 | High efficiency pure natural composite meat and meat product freshness preserving agent |
| CN1943364A (en) * | 2005-10-09 | 2007-04-11 | 徐雷 | Cooling meat processing method |
| CN101461414A (en) * | 2009-01-19 | 2009-06-24 | 湖南农业大学 | Compound biological preservative for cooling pork and fresh-keeping method |
-
2013
- 2013-05-22 CN CN2013101897698A patent/CN103271135A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1943364A (en) * | 2005-10-09 | 2007-04-11 | 徐雷 | Cooling meat processing method |
| CN1820659A (en) * | 2006-03-24 | 2006-08-23 | 湖南农业大学 | High efficiency pure natural composite meat and meat product freshness preserving agent |
| CN101461414A (en) * | 2009-01-19 | 2009-06-24 | 湖南农业大学 | Compound biological preservative for cooling pork and fresh-keeping method |
Non-Patent Citations (3)
| Title |
|---|
| 《食品科学》 20051231 马美湖 等 冷却肉生产中保鲜技术的研究--溶菌酶、Nisin、山梨酸钾保鲜正交试验 235-243 1-2 第26卷, 第3期 * |
| 王正云 等: "芦笋提取物对冷却肉保鲜效果的研究", 《食品研究与开发》 * |
| 马美湖 等: "冷却肉生产中保鲜技术的研究——溶菌酶、Nisin、山梨酸钾保鲜正交试验", 《食品科学》 * |
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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: 20130904 |