CN103734254B - A kind of meat product preservative - Google Patents
A kind of meat product preservative Download PDFInfo
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- CN103734254B CN103734254B CN201310725816.6A CN201310725816A CN103734254B CN 103734254 B CN103734254 B CN 103734254B CN 201310725816 A CN201310725816 A CN 201310725816A CN 103734254 B CN103734254 B CN 103734254B
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- meat product
- product preservative
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- meat
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a kind of meat product preservative, described meat product preservative is made up of each component of following mass fraction: konjaku powder 10-12 part, guar gum 15-20 part, sodium carboxymethylcellulose 8-10 part, sucrose ester 4-6 part, crosslinked starch 8-10 part, sodium phosphate trimer 2-3 part, Span 1-2 part, sugar 0.5-0.8 part.Apply meat product preservative freezing meat of the present invention, meat in 200 days local flavor and nutrition unchanged.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of meat product preservative.
Background technology
Quick-frozen food extends and variations in temperature in cold chain with storage time, can cause the recrystallization of ice crystal in quick-frozen food, causes quick-frozen food local flavor and structure to become bad.Different raw materials, the formation of ice crystal is different on its impact.
Concerning Meat ingredients, ice crystal becomes large, and in meat, to organization formation, extruding makes cell rupture, and institutional framework is destroyed.Due to dehydration in cell, solution concentration increases, and the nutritional labelings such as intracellular colloid becomes labile state, the protein of original water holding capacity solidify sex change, cause local flavor and the nutritive loss of frozen meat based food, and cause meat moisture holding capacity to decline, have slag sense time edible, variable color is spoiled.
Summary of the invention
The invention provides a kind of meat product preservative, local flavor and the nutrition of frozen meat based food can be ensured for a long time.
The invention provides a kind of meat product preservative, described meat product preservative is made up of each component of following mass fraction: konjaku powder 10-12 part, guar gum 15-20 part, sodium carboxymethylcellulose 8-10 part, sucrose ester 4-6 part, crosslinked starch 8-10 part, sodium phosphate trimer 2-3 part, Span 1-2 part, sugar 0.5-0.8 part.
Preferably, described meat product preservative is made up of each component of following mass fraction: konjaku powder 11 parts, guar gum 18 parts, sodium carboxymethylcellulose 9 parts, sucrose ester 5 parts, crosslinked starch 9 parts, sodium phosphate trimer 2.5 parts, Span 1.5 parts, 0.6 part, sugar.
Apply meat product preservative freezing meat of the present invention, meat in 200 days local flavor and nutrition unchanged.
Detailed description of the invention
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
embodiment 1
Meat product preservative of the present invention is composed of the following components:
Konjaku powder 11g, guar gum 18g, sodium carboxymethylcellulose 9g, sucrose ester 5g, crosslinked starch 9g, sodium phosphate trimer 2.5g, Span 1.5g, sugar 0.6g.
embodiment 2
Meat product preservative of the present invention is composed of the following components:
Konjaku powder 10g, guar gum 15g, sodium carboxymethylcellulose 10g, sucrose ester 6g, crosslinked starch 10g, sodium phosphate trimer 2g, Span 1g, sugar 0.8g.
embodiment 3
Meat product preservative of the present invention is composed of the following components:
Konjaku powder 12g, guar gum 20g, sodium carboxymethylcellulose 8g, sucrose ester 4g, crosslinked starch 8g, sodium phosphate trimer 3g, Span 2g, sugar 0.5g.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a meat product preservative, is characterized in that: described meat product preservative is made up of each component of following mass fraction: konjaku powder 10-12 part, guar gum 15-20 part, sodium carboxymethylcellulose 8-10 part, sucrose ester 4-6 part, crosslinked starch 8-10 part, sodium phosphate trimer 2-3 part, Span 1-2 part, sugar 0.5-0.8 part.
2. meat product preservative according to claim 1, is characterized in that: described meat product preservative is made up of each component of following mass fraction: konjaku powder 11 parts, guar gum 18 parts, sodium carboxymethylcellulose 9 parts, sucrose ester 5 parts, crosslinked starch 9 parts, sodium phosphate trimer 2.5 parts, Span 1.5 parts, 0.6 part, sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725816.6A CN103734254B (en) | 2013-12-25 | 2013-12-25 | A kind of meat product preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725816.6A CN103734254B (en) | 2013-12-25 | 2013-12-25 | A kind of meat product preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734254A CN103734254A (en) | 2014-04-23 |
| CN103734254B true CN103734254B (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310725816.6A Expired - Fee Related CN103734254B (en) | 2013-12-25 | 2013-12-25 | A kind of meat product preservative |
Country Status (1)
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| CN (1) | CN103734254B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173793A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of meat product preservative |
| CN106665800A (en) * | 2016-12-11 | 2017-05-17 | 钦州学院 | Preservative for dried squids |
| CN108094501A (en) * | 2017-12-13 | 2018-06-01 | 安徽晴阳翔农业科技发展有限公司 | A kind of meat product preservative |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1353940A (en) * | 2000-11-22 | 2002-06-19 | 广东省微生物研究所 | Fresh-keeping agent for citrus grandis |
| WO2009069114A2 (en) * | 2007-11-29 | 2009-06-04 | Vitiva D.O.O | Composition for protecting meat or fish |
| CN101627826A (en) * | 2008-07-20 | 2010-01-20 | 李洪军 | Technology for processing pork recombinant cooked meat product |
| CN102487988A (en) * | 2011-12-02 | 2012-06-13 | 徐州工程学院 | Method for refreshing preserved pork by using edible composite antibacterial film |
| CN103053670A (en) * | 2012-12-19 | 2013-04-24 | 东北农业大学 | Composited sodium alga acid antibacterial film and application thereof in preservation of livestock meat carcass |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4652293B2 (en) * | 2006-08-01 | 2011-03-16 | 伊那食品工業株式会社 | Frozen food drip inhibitor and frozen food coated with same |
-
2013
- 2013-12-25 CN CN201310725816.6A patent/CN103734254B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1353940A (en) * | 2000-11-22 | 2002-06-19 | 广东省微生物研究所 | Fresh-keeping agent for citrus grandis |
| WO2009069114A2 (en) * | 2007-11-29 | 2009-06-04 | Vitiva D.O.O | Composition for protecting meat or fish |
| CN101627826A (en) * | 2008-07-20 | 2010-01-20 | 李洪军 | Technology for processing pork recombinant cooked meat product |
| CN102487988A (en) * | 2011-12-02 | 2012-06-13 | 徐州工程学院 | Method for refreshing preserved pork by using edible composite antibacterial film |
| CN103053670A (en) * | 2012-12-19 | 2013-04-24 | 东北农业大学 | Composited sodium alga acid antibacterial film and application thereof in preservation of livestock meat carcass |
Non-Patent Citations (1)
| Title |
|---|
| 鱼肉蛋白质冷冻变性及抗冻剂的研究进展;张艳，等;《肉类研究》;20081231(第12期);第11-14页 * |
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| CN103734254A (en) | 2014-04-23 |
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Granted publication date: 20160224 Termination date: 20161225 |