CN103548978A - Salted pork preservative and preparation method thereof - Google Patents
Salted pork preservative and preparation method thereof Download PDFInfo
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- CN103548978A CN103548978A CN201310558868.9A CN201310558868A CN103548978A CN 103548978 A CN103548978 A CN 103548978A CN 201310558868 A CN201310558868 A CN 201310558868A CN 103548978 A CN103548978 A CN 103548978A
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- propolis
- ethanol
- anticorrisive agent
- cured pork
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Abstract
The invention discloses a salted pork preservative, which is a mixed solution prepared from propolis, sucrose fatty acid ester and ethanol in a mixing manner. The salted pork preservative comprises the following components according to weight percent: 5%-10% of propolis, 1%-1.5% of sucrose fatty acid ester and 88.5%-94% of 75% ethanol. A preparation method of the preservative comprises the following steps: heating to dissolve; mixing; filtering; and adjusting the concentration. The salted pork preservative has the beneficial effects of having a good preservative effect, suitable for preservation of various food, being non-toxic, safe and cheap and the like, and has the advantages of high production efficiency and simple production equipment.
Description
Technical field
The present invention relates to a kind of anticorrisive agent and preparation method thereof, particularly a kind of cured pork anticorrisive agent that can extend the cured pork product fresh-keeping phase and preparation method thereof, belongs to food preservative technology field.
Background technology
Cured pork has another name called crystal meat and fish dishes hoof, is called for short cured pork, is Zhenjiang tradition famous dish, and selected pig forehoof is major ingredient, through special technique, adds after nitre is pickled and processes, and is the dish that represents in the style of cooking of Huaiyang.
Over more than 300 year, Zhenjiang jelly salted pork always great reputation does not wane, famous north and south, and have new development.As according to the different parts of meat and fish dishes hoof, can be cut into multiple meat and fish dishes hoof piece: the old pawl meat of part on forehoof, the shape of cutting into slices, shape is as glasses, and its muscle is soft and slender soft, delicious bright fragrant, is " glasses meat and fish dishes "; The meat on forehoof side, curved as jade belt shape, be " jade belt hook meat and fish dishes "; Old pawl meat on forehoof, the girth of a garment has concurrently, and delicate fragrance is tender, is " triangular prism meat and fish dishes "; The clean lean meat together with a thin bone on rear hoof, is called " adding lamp rod meat and fish dishes ", the tender crisp-fried of its meat, and person likes to eat lean meat the most.
Cured pork, look transparent, and taste is fragrant tender oiliness, makes snack, cold dish, last course of a feast without being not suitable for.Cured pork adopts traditional secret recipe preparation, and selected pig forehoof, through science processing, strictly detects, and strong and brisk in taste, mouthfeel is delicate, and crisp profit is oiliness, and the degree of saltiness is tasty and refreshing, has embodied the four characteristics of savory pork aspic " fragrant, bright, crisp, tender ".
At present, the preservation and antisepsis of cured pork is processed mainly and is realized by sterilizing final vacuum packing, but this method could realize vacuum packaging after cured pork need to being divided into the finished product cured pork of fritter, at summer high temperature cured pork in season, before the vacuum packaging of being everlasting, will go bad.For the common way in this problem industry, be to add a small amount of anticorrisive agent, but general anticorrisive agent contain the harmful material of the person or can affect the quality of cured pork.
Chinese patent CN1044577A discloses a kind of fruit and vegetable fresh-keeping agent, and it is a kind of mixture being comprised of anticorrisive agent, cosolvent, binding agent and plant hormone.Its shortcoming is that the scope of application is narrower, can only be applicable to the fresh-keeping of several vegetables such as garlic shoot and apple, pears, citrus, tomato and fruit.Once had human hair to understand a kind of packaging film of making in ethlyene dichloride that propolis is added, to reach the object of food fresh keeping, but due to this packaging film in use its propolis discord food directly contact, so fresh-keeping effect is undesirable.
At present, the cold formulation of the many employings of processing of propolis, directly propolis is immersed to ethanol, extract at normal temperatures, this processing method is because temperature is low, propolis solubility is little, slag yield is high, and process is long, and processing seven days slag yields is 34%, effective ingredients a large amount of in propolis is stayed in residue, so this processing method is unfavorable for the raising of preservation and antisepsis performance.
Summary of the invention
Goal of the invention: the object of this invention is to provide a kind of cured pork freshness date that can extend and prevent cured pork anticorrisive agent rotten before vacuum packaging and preparation method thereof, anticorrisive agent of the present invention is easy to use, nontoxic, have no side effect and do not affect the quality of cured pork.
Technical scheme: a kind of cured pork anticorrisive agent, the mixed liquor being mixed by propolis, sucrose fatty acid ester and ethanol, its component content is by weight percentage: propolis 5-10%, sucrose fatty acid ester are that the ethanol that 1-1.5%, concentration are 75% is 88.5-94%.
Described anticorrisive agent is used after can adding a certain amount of low-concentration ethanol or water dilution, and after dilution, propolis concentration is not less than 5 ‰, after cured pork completes, before piecemeal packing, can add described anticorrisive agent.
The preparation method of described cured pork anticorrisive agent, comprises the following steps:
(a) heating for dissolving: propolis is immersed in ethanol, be then heated to 65 ℃, keep constant temperature 10 minutes and ceaselessly stir, make its dissolving;
(b) mix: add sucrose fatty acid ester, intermittent stirring 1-2 hour, the then standing room temperature that is cooled to;
(c) filter: filter above-mentioned synthetic liquid;
(d) regulate concentration: regulate ethanol content in filtrate to make it be not less than 70%, and coloured silk adds water or method of evaporating regulates pH value between 5-6, to form described cured pork anticorrisive agent.
Beneficial effect: 1, propolis is a kind of natural antibiotic, and the composition being comprised of acid, phenol, aldehyde, flavonoids etc., for causing that rotten mould has very strong inhibition and kill activity; 2, take the food preservative that propolis is Main Ingredients and Appearance, during use, can formed layer protecting film by the surface of fresh-keeping foodstuff, not only effectively played obstruction microbiological attack, and have resistance oxygen effect, suppress cured pork and contact and be oxidized with air, so postponed the putrid and deteriorated time of cured pork; 3, owing to having added sucrose fatty acid ester as emulsifying agent, thus can be mixed with the emulsion of various concentration with water, use convenient, and because sucrose fatty acid ester itself also has antisepsis, so can also strengthen antiseptic effect; 4, this anticorrisive agent also has the advantages such as preservation and antisepsis kind is many, nontoxic, safe, inexpensive; 5, the preparation method of anticorrisive agent of the present invention is the hot extraction that adopts 65 ℃ of constant temperature, and slag yield is low, can reach 21%, and the wax in propolis can more be dissolved in ethanol, and wax can be strengthened antiseptic effect; 6, this preparation method's production cycle is only 1/7th of former cold formulation, has that production efficiency is high, the simple advantage of production equipment.
The specific embodiment
Embodiment:
An anticorrisive agent, the mixed liquor being mixed by propolis, sucrose fatty acid ester and ethanol, its component content is by weight percentage: propolis 5-10%, sucrose fatty acid ester are that the ethanol that 1-1.5%, concentration are 75% is 88.5-94%.Anticorrisive agent in above ratio range can reach described performance indications, and wherein best proportioning is: the ethanol that propolis 8%, sucrose fatty acid ester are 1.2%, concentration is 75% is 90.8%.Described anticorrisive agent is used after can adding a certain amount of low-concentration ethanol or water dilution, and after dilution, propolis concentration is not less than 5 ‰, after cured pork completes, before piecemeal packing, can add described anticorrisive agent.
The preparation method of described cured pork anticorrisive agent, comprises the following steps:
(a) heating for dissolving: propolis is immersed in ethanol, be then heated to 65 ℃, keep constant temperature 10 minutes and ceaselessly stir, make its dissolving;
(b) mix: add sucrose fatty acid ester, intermittent stirring 1-2 hour, the then standing room temperature that is cooled to;
(c) filter: filter above-mentioned synthetic liquid;
(d) regulate concentration: regulate ethanol content in filtrate to make it be not less than 70%, and coloured silk adds water or method of evaporating regulates pH value between 5-6, to form described cured pork anticorrisive agent.
Beneficial effect: 1, propolis is a kind of natural antibiotic, and the composition being comprised of acid, phenol, aldehyde, flavonoids etc., for causing that rotten mould has very strong inhibition and kill activity; 2, take the food preservative that propolis is Main Ingredients and Appearance, during use, can formed layer protecting film by the surface of fresh-keeping foodstuff, not only effectively played obstruction microbiological attack, and have resistance oxygen effect, suppress cured pork and contact and be oxidized with air, so postponed the putrid and deteriorated time of cured pork; 3, owing to having added sucrose fatty acid ester as emulsifying agent, thus can be mixed with the emulsion of various concentration with water, use convenient, and because sucrose fatty acid ester itself also has antisepsis, so can also strengthen antiseptic effect; 4, this anticorrisive agent also has the advantages such as preservation and antisepsis kind is many, nontoxic, safe, inexpensive; 5, the preparation method of anticorrisive agent of the present invention is the hot extraction that adopts 65 ℃ of constant temperature, and slag yield is low, can reach 21%, and the wax in propolis can more be dissolved in ethanol, and wax can be strengthened antiseptic effect; 6, this preparation method's production cycle is only 1/7th of former cold formulation, has that production efficiency is high, the simple advantage of production equipment.
Claims (3)
1. a cured pork anticorrisive agent, it is characterized in that: the mixed liquor being mixed by propolis, sucrose fatty acid ester and ethanol, its component content is by weight percentage: propolis 5-10%, sucrose fatty acid ester are that the ethanol that 1-1.5%, concentration are 75% is 88.5-94%.
2. cured pork anticorrisive agent according to claim 1, it is characterized in that: described anticorrisive agent is used after can adding a certain amount of low-concentration ethanol or water dilution, after dilution, propolis concentration is not less than 5 ‰, after cured pork completes, before piecemeal packing, can add described anticorrisive agent.
3. the preparation method of cured pork anticorrisive agent according to claim 1, is characterized in that, comprises the following steps:
(a) heating for dissolving: propolis is immersed in ethanol, be then heated to 65 ℃, keep constant temperature 10 minutes and ceaselessly stir, make its dissolving;
(b) mix: add sucrose fatty acid ester, intermittent stirring 1-2 hour, the then standing room temperature that is cooled to;
(c) filter: filter above-mentioned synthetic liquid;
(d) regulate concentration: regulate ethanol content in filtrate to make it be not less than 70%, and coloured silk adds water or method of evaporating regulates pH value between 5-6, to form described cured pork anticorrisive agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558868.9A CN103548978A (en) | 2013-11-12 | 2013-11-12 | Salted pork preservative and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558868.9A CN103548978A (en) | 2013-11-12 | 2013-11-12 | Salted pork preservative and preparation method thereof |
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| CN103548978A true CN103548978A (en) | 2014-02-05 |
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| CN201310558868.9A Pending CN103548978A (en) | 2013-11-12 | 2013-11-12 | Salted pork preservative and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804692A (en) * | 2016-12-31 | 2017-06-09 | 宋培荣 | Cured pork candy |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062640A (en) * | 1991-09-27 | 1992-07-15 | 宋心仿 | food preservative and preparation method thereof |
| CN1806567A (en) * | 2006-01-26 | 2006-07-26 | 南京雨润食品有限公司 | Natural fresh-keeping film-coating liquid for jelly salted pork |
| CN102763711A (en) * | 2012-06-29 | 2012-11-07 | 占协琼 | Meat preservative |
-
2013
- 2013-11-12 CN CN201310558868.9A patent/CN103548978A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062640A (en) * | 1991-09-27 | 1992-07-15 | 宋心仿 | food preservative and preparation method thereof |
| CN1806567A (en) * | 2006-01-26 | 2006-07-26 | 南京雨润食品有限公司 | Natural fresh-keeping film-coating liquid for jelly salted pork |
| CN102763711A (en) * | 2012-06-29 | 2012-11-07 | 占协琼 | Meat preservative |
Non-Patent Citations (2)
| Title |
|---|
| 汤凤霞 等: "蜂胶对猪肉保鲜效果的初步研究", 《宁夏农学院学报》, vol. 20, no. 2, 15 June 1999 (1999-06-15), pages 37 - 40 * |
| 肖香 等: "真空包装水晶肴肉的贮藏特性研究", 《食品与机械》, vol. 29, no. 1, 18 January 2013 (2013-01-18) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804692A (en) * | 2016-12-31 | 2017-06-09 | 宋培荣 | Cured pork candy |
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Application publication date: 20140205 |