CN103503969A

CN103503969A - Fresh keeping agent for meat

Info

Publication number: CN103503969A
Application number: CN201310469055.2A
Authority: CN
Inventors: 杨毅
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-10
Filing date: 2013-10-10
Publication date: 2014-01-15

Abstract

The invention relates to a fresh keeping agent for meat, which is characterized by comprising the following raw materials by weight: 20 to 30 parts of sodium acetate, 1 to 5 parts of calcium stearate, 2 to 5 parts of sucrose fatty acid ester, 3 to 8 parts of sorbitan fatty acid ester and 10 to 20 parts of salt. The product is obtained by mixing all the raw materials and uniformly stirring. The fresh keeping agent for the meat has the advantages of easiness for obtaining the raw materials, low cost, green, environmental-friendliness, convenience for use and good effects.

Description

Meat antistaling agent

Technical field

The invention belongs to a kind of meat product preservation technique, particularly a kind of antistaling agent for meat food.

Background technology

Food problem is the problem that people pay close attention to always, the preservation problem of special food, because food is easy corrupt deteriorating item, so being easy under normal temperature go bad can not long storage time. and the existence requirement that food is people is just concerned by people always. also just therefore having produced the research about food preservation. people like the edible food that keeps original quality and local flavor, rotten food is not very good eating, can not eats and be harmful to health, and even jeopardizes life.In order effectively to prevent food spoilage, just must improve reliable food preservation technology and method.Food, under the effect of the factors such as physics, biochemistry and harmful microorganism, can lose intrinsic color, shape and rot, and harmful microbe effect is the principal element that causes food decay rotten.Conventionally by the rotten corruption that is called of protein, rotten being referred to as of carbohydrate fermented, and rotten being referred to as of lipid become sour.Can prevent that harmful microbe from destroying by physical method or chemical method.Physical method is to carry out sterilization or antibacterial by physical methods such as deepfreeze, heating, radiation, and chemical method is exactly to utilize sterilization or antibacterial chemical agent (anticorrisive agent conventionally claiming).But along with the enhancing of consumer health's consciousness, Food Chemistry anticorrisive agent is more and more worried, so it is anticorrosion to have occurred that the natural materials that utilizes biology itself or the metabolism of biological institute to have antibacterial action comes, thus the security that improves food.To modern age, along with social development, traditional salted, sugaring, drying, canning etc. can not meet the needs of people's life.And antisepsis antistaling agent is as simple and easy to do effective ways, in the storage of the raw materials such as confectionery, fruit, vegetables, meat, fowl, egg, aquatic products and processing, played very important effect.Food antiseptic is fresh-keeping, and the fresh-keeping implication of food antiseptic is color, shape and the nutritional labeling thereof that keeps food intrinsic in storage, for this reason and application chemicals become antisepsis antistaling agent.Conventionally the compound of energy kill microorganisms is called to bactericide.Can not kill microorganisms and can suppress its physiological activity, the compound that hinders its growth is called anticorrisive agent.Food drying is fresh-keeping, and the growth of microorganism in food and the reaction of enzyme all be unable to do without water, thereby, food preservation at the state dehydrating, just can preservation considerable time and do not damage quality, be also convenient to packing and transportation simultaneously.Food drying dewatering mainly contains: Exposure to Sunlight, dry in the shade, spray dry, reduction vaporization and freeze drying etc.Microwave sterilizing and fresh, microwave has the effect of fuel factor and non-thermal effect double sterilization.Microwave heating effect sterilization mechanism refers to: biological cell is by water, protein, nucleic acid, carbohydrate, a kind of Condenced Matter that the complex compounds such as fat and row machine thing form.This medium is under the effect of strong microwave field, and temperature raises.Its space structure changes or destroys, and protein denaturation affects its solubility, viscosity, dilatancy, stability, thereby loses biologically active.Microwave non-thermal effect sterilization mechanism refers to: microwave action can change biological arrangement polymerization state and the characteristics of motion thereof, and the ion current of microwave field induction, can affect near the CHARGE DISTRIBUTION of cell membrane, cause the barrier action of film to sustain damage, affect the function of NA-K pump, produce film dysfunction, thereby disturb or destroy the eubolism function of cell, cause bacterial growth to suppress, stop or death.In addition, determine that the ribonucleic acid (RNA) of cell normal growth and genetic stability breeding and DNA (DNA) can cause hydrogen bond to relax, rupture and restructuring under the effect of microwave field force.Bring out genetic gene mutation or chromosome aberration, thereby affect its bioactive change, delay or interrupt genetic stability and the propagation of cell.The biology of microwave (non-thermal) effect has played the unexistent special role of conventional physical sterilization in sterilization.Controlled atmosphere, controlled atmosphere utilizes air conditioning apparatus to pass through gas regulation method exactly, reaches fresh-keeping effect.Gas regulation is exactly that airborne oxygen concentration is dropped to lower concentration by 21%, controls carbon dioxide in storehouse simultaneously.Air-conditioned cold store is on the basis of High Temperature Refrigeratory, adds corresponding air conditioning apparatus, by controlling temperature and gas content, to reach, suppresses postharvest fruit and vegetable breathing state.The generation that is accompanied by the mankind is just constantly developing, along with scientific and technological Development Technology is in continuous renewal, the technology of food fresh keeping is also in continuous improve. and the later development of food fresh keeping not only requires the firmly taste that firmly more will protect but also the edible healthy preservative field development of what is more important protected.

Through Chinese publication retrieval, do not find the scheme identical with present patent application.

Summary of the invention:

The object of the invention is to; A kind of meat antistaling agent is proposed.

Meat antistaling agent of the present invention, is characterized in that: by weight, by sodium acetate 20-30 part, calcium stearate 1-5 part, sucrose fatty acid ester 2-5 part, sorbitan fatty acid fat 3-8 part, salt 10-20 part forms; Whole raw materials are mixed, stir, obtain product.

Using method: during use, be mixed with the aqueous solution of 1-2%, meat was immersed after 1-2 minute, mention and deposit, can play anticorrosion, preservation.

The present invention compared with prior art its beneficial effect is: have raw material and be easy to get, cost is low, and environmental protection is easy to use, effective advantage.

The specific embodiment:

Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited to this.

Meat antistaling agent of the present invention, raw materials usedly buys acquisition.

Embodiment 1

Embodiment 2

Meat antistaling agent of the present invention, is characterized in that: by weight, by 20 parts of sodium acetates, 1 part of calcium stearate, 5 parts of sucrose fatty acid esters, 3 parts, sorbitan fatty acid fat, 10 parts of compositions of salt; Whole raw materials are mixed, stir, obtain product.

Embodiment 3

Meat antistaling agent of the present invention, is characterized in that: by weight, by 30 parts of sodium acetates, 5 parts of calcium stearates, 5 parts of sucrose fatty acid esters, 8 parts, sorbitan fatty acid fat, 20 parts of compositions of salt; Whole raw materials are mixed, stir, obtain product.

Embodiment 4

Meat antistaling agent of the present invention, is characterized in that: by weight, by 20 parts of sodium acetates, 5 parts of calcium stearates, 2 parts of sucrose fatty acid esters, 8 parts, sorbitan fatty acid fat, 10 parts of compositions of salt; Whole raw materials are mixed, stir, obtain product.

Embodiment 5

Meat antistaling agent of the present invention, is characterized in that: by weight, by 30 parts of sodium acetates, 1 part of calcium stearate, 5 parts of sucrose fatty acid esters, 3 parts, sorbitan fatty acid fat, 20 parts of compositions of salt; Whole raw materials are mixed, stir, obtain product.

Meat antistaling agent of the present invention, product specification, quality: its 1% solution pH value is 7.0-7.5; Foam is greater than 13mm; Detergency is greater than powdery index washing powder.

During use, be mixed with the aqueous solution of 1-2%, meat was immersed after 1-2 minute, mention and deposit, can play anticorrosion, preservation.Have raw material and be easy to get, cost is low, and environmental protection is easy to use, effective advantage.

Claims

1. a meat antistaling agent, is characterized in that: by weight, by sodium acetate 20-30 part, calcium stearate 1-5 part, sucrose fatty acid ester 2-5 part, sorbitan fatty acid fat 3-8 part, salt 10-20 part forms; Whole raw materials are mixed, stir, obtain product.