CN104247751A - Spiced meat special-purpose fresh-keeping coating liquid - Google Patents
Spiced meat special-purpose fresh-keeping coating liquid Download PDFInfo
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- CN104247751A CN104247751A CN201310271684.4A CN201310271684A CN104247751A CN 104247751 A CN104247751 A CN 104247751A CN 201310271684 A CN201310271684 A CN 201310271684A CN 104247751 A CN104247751 A CN 104247751A
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- coating liquid
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- halogen meat
- preservation coating
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Abstract
The invention relates to a spiced meat special-purpose fresh-keeping coating liquid. The spiced meat special-purpose fresh-keeping coating liquid comprises, by weight, 3-4% of edible gelatin, 0.8-1% of food-grade lactic acid, 0.6-1.0% of chitosan, 0.01-0.018% of nisin and 93.982-95.59% of water. The spiced meat special-purpose fresh-keeping coating liquid utilizes antiseptics and colloid, forms a protection film and has effects better than that of any single antiseptic. The composite antiseptic can damage many important enzyme systems of microbes, inhibit microbe breathing effects, kill bacteria by influencing cell membrane permeability and inhibiting cell wall synthesis, produce synergism of all the antiseptics and inhibit growth and breeding of spoilage bacteria in spiced beef.
Description
Technical field
The invention belongs to food preservative technical field, the special preservation coating liquid of especially a kind of halogen meat.
Background technology
Halogen meat is referred to as pot-stewed meat or fowl again, be by preparatory processing and blanching process after raw material be placed on the dish of boiling in the thick gravy prepared.Generally can be divided into red halogen, yellow halogen, white halogen three major types; River halogen is the most general in the whole nation, and be main mainly with red halogen, taste is also best.In the pot-stewed meat or fowl of Sichuan, more representational pot-stewed meat or fowl has: Liao Ji, ten thousand spring pot-stewed meat or fowls, Liao's chop, Pork Lungs in Chili Sauce.
Halogen meat has increase appetite, nutritional benefit.Stew in soy sauce flavouring mostly has the strong skin of appetizing and is good for benefit, the effects such as relieving dyspepsia.So use stew in soy sauce raw material, except meeting human body to except the demand of protein and vitamin etc., can also appetizing be reached, increasing the object of appetite.
Although the sale temperature of halogen meat is at about 4 DEG C, can not control microbial growth, breeding completely at about 4 DEG C, add because halogen meat water content is higher, nutriment enriches, and thus very easily corruption occurs in storage with in selling, storage life is shorter.Therefore, how to adopt various natural method to extend the storage life of Spiced beef further and the color and luster keeping it good and outward appearance, allowing halogen meat go on the dining table of the common people, is the developing matter of utmost importance of halogen meat in bulk.
The external research to technique at present is not almost reported, domestic relevant research cannot be applied in actual production because existence affects the problem of product sensory quality and local flavor, therefore, a kind of antibacterial film technology that is natural, convenient, that do not affect product quality is studied significant to the consumption starting China's Spiced beef.
By retrieval, not yet find the patent publication us relevant to patent application of the present invention.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of and can extend the shelf-life of halogen meat, the safe and reliable special preservation coating liquid of halogen meat.
The technical scheme that the present invention realizes object is:
The special preservation coating liquid of a kind of halogen meat, its composition and percetage by weight as follows:
Edible gelatin 3 ~ 4%, food grade lactic acid 0.8-1%, shitosan 0.6-1.0%, nisin 0.01-0.018% and water 93.982 ~ 95.59%.
And, its composition and percetage by weight as follows:
3.5% gelatin, 0.9% food grade lactic acid, 0.8% shitosan, 0.014% nisin and 94.786% water.
And, the described special preservation coating liquid of halogen meat, its preparation method, step is as follows:
Get the mixing of gelatin, food grade lactic acid, shitosan, nisin and water, stir and obtain the special preservation coating liquid of halogen meat.
The using method of the special preservation coating liquid of halogen meat as above, step is as follows:
By special for halogen meat preservation coating liquid directly to the surface sprinkling of manufactured Spiced beef or smear, to drain or air-dry, to form the albuminous membranae that one deck can suppress the Growth and reproduction of spoilage organisms in Spiced beef can not be utilized by bacterium on the surface of Spiced beef.
Advantage of the present invention and beneficial effect are:
1, several antiseptic and colloid compound use are formed diaphragm by antistaling agent of the present invention; better effects if when being used alone than each antiseptic; antiseptic after compound can the many important enzyme systems of destroy microorganisms; suppress the respiration of microorganism; bacterium can also be killed by the synthesis affecting permeability of cell membrane and T suppression cell wall; play the synergy of each bacteriostatic agent, the Growth and reproduction of spoilage organisms in Spiced beef can be suppressed.
2, antistaling agent of the present invention is easy to use, safe and reliable, Spiced beef fresh keeping time at 0 ~ 4 DEG C can be made to extend about 20 days than original freshness date, good refreshing effect, and have no adverse effects to product sensory quality; After using this antistaling agent, correspondingly can reduce the spoilage problems of product in Spiced beef sales process, enhance the edible safety of consumer.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.
Embodiment 1
The special preservation coating liquid of a kind of halogen meat, its composition and weight as follows:
3g gelatin, 0.8g food grade lactic acid, 0.6g shitosan, 0.01g nisin and 95.59g water.
The preparation method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Above-mentioned gelatin, food grade lactic acid, shitosan, nisin and water are mixed, stirs and obtain the special preservation coating liquid of 100g halogen meat.
The using method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Before stewed meat products packaging, the special preservation coating liquid of above-mentioned halogen meat smeared uniformly or is sprayed at the surface of halogen meat, after air-dry, forming natural fresh-keeping film on the surface of Spiced beef.
After testing, the halogen meat of antistaling agent of the present invention is used to extend 20 days when preserving for 0 ~ 4 DEG C than former fresh keeping time.
Embodiment 2
The special preservation coating liquid of a kind of halogen meat, its composition and weight as follows:
3.5g gelatin, 0.9g food grade lactic acid, 0.8g shitosan, 0.014g nisin and 94.786g water.
The preparation method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Above-mentioned gelatin, food grade lactic acid, shitosan, nisin and water are mixed, stirs and obtain the special preservation coating liquid of 100g halogen meat.
The using method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
By special for halogen meat preservation coating liquid uniform application or be sprayed at that it is surperficial, air-dry rear formation natural fresh-keeping film before halogen pork pies dress.
After testing, the Spiced beef of antistaling agent of the present invention is used to extend 20 days when preserving for 0 ~ 4 DEG C than former fresh keeping time.
Embodiment 3
The special preservation coating liquid of a kind of halogen meat, its composition and weight as follows:
4g gelatin, 1g food grade lactic acid, 1g shitosan, 0.018g nisin and 93.982g water.
The preparation method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Above-mentioned gelatin, food grade lactic acid, shitosan, nisin and water are mixed, stirs and obtain the special preservation coating liquid of 100g halogen meat.
The using method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
By special for halogen meat preservation coating liquid uniform application or the surface being sprayed at halogen meat, after dry, become natural diaphragm.
After testing, the halogen meat of antistaling agent of the present invention is used to extend 20 days when preserving for 0 ~ 4 DEG C than former fresh keeping time.
About the fresh-keeping solution experimental result table that 3 examples in the present invention are joined
The freshness result table (former Spiced beef fresh keeping time is 30 days) of the special preservation coating liquid of halogen meat of table 1 the present invention 3 embodiments
| Number of days | 30 | 35 | 40 | 45 | 50 | 55 |
| Contrast | +++ | ++ | + | - | -- | -- |
| Embodiment 1 | +++ | +++ | +++ | +++ | +++ | - |
| Embodiment 2 | +++ | +++ | +++ | +++ | +++ | ++ |
| Embodiment 3 | +++ | +++ | +++ | +++ | +++ | ++ |
Note: +++ represent that product appearance, taste are unchanged, matter structure is fine;
++ represent that product appearance, taste are unchanged, matter structure does not have significant change;
+ represent that product appearance color is thin out, taste turns sour;
-represent the slight water outlet of product;
--represent that product water outlet is serious, rotten.
Can be found out by table 1, results of comparison: embodiment 2 is optimal effect.
Claims (4)
1. the special preservation coating liquid of halogen meat, is characterized in that: its composition and percetage by weight as follows:
Edible gelatin 3 ~ 4%, food grade lactic acid 0.8-1%, shitosan 0.6-1.0%, nisin 0.01-0.018% and water 93.982 ~ 95.59%.
2. the special preservation coating liquid of halogen meat according to claim 1, is characterized in that: its composition and percetage by weight as follows:
3.5% gelatin, 0.9% food grade lactic acid, 0.8% shitosan, 0.014% nisin and 94.786% water.
3. the special preservation coating liquid of halogen meat according to claim 1, it is characterized in that: its preparation method, step is as follows:
Get the mixing of gelatin, food grade lactic acid, shitosan, nisin and water, stir and obtain the special preservation coating liquid of halogen meat.
4. a using method for the special preservation coating liquid of halogen meat as described in any one of claims 1 to 3, step is as follows:
By special for halogen meat preservation coating liquid directly to the surface sprinkling of manufactured Spiced beef or smear, to drain or air-dry, to form the albuminous membranae that one deck can suppress the Growth and reproduction of spoilage organisms in Spiced beef can not be utilized by bacterium on the surface of Spiced beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310271684.4A CN104247751A (en) | 2013-06-28 | 2013-06-28 | Spiced meat special-purpose fresh-keeping coating liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310271684.4A CN104247751A (en) | 2013-06-28 | 2013-06-28 | Spiced meat special-purpose fresh-keeping coating liquid |
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| Publication Number | Publication Date |
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| CN104247751A true CN104247751A (en) | 2014-12-31 |
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| CN201310271684.4A Pending CN104247751A (en) | 2013-06-28 | 2013-06-28 | Spiced meat special-purpose fresh-keeping coating liquid |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
| CN109863097A (en) * | 2016-08-05 | 2019-06-07 | 耶迪特普大学 | Antimicrobial coatings based on pectin or gelatin |
| CN111567747A (en) * | 2020-05-19 | 2020-08-25 | 合肥工业大学 | Processing method of low-sodium-salt sauced and marinated poultry meat product |
-
2013
- 2013-06-28 CN CN201310271684.4A patent/CN104247751A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109863097A (en) * | 2016-08-05 | 2019-06-07 | 耶迪特普大学 | Antimicrobial coatings based on pectin or gelatin |
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
| CN111567747A (en) * | 2020-05-19 | 2020-08-25 | 合肥工业大学 | Processing method of low-sodium-salt sauced and marinated poultry meat product |
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Application publication date: 20141231 |