CN104413138A - Preservative for meat products - Google Patents
Preservative for meat products Download PDFInfo
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- CN104413138A CN104413138A CN201310391218.XA CN201310391218A CN104413138A CN 104413138 A CN104413138 A CN 104413138A CN 201310391218 A CN201310391218 A CN 201310391218A CN 104413138 A CN104413138 A CN 104413138A
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- meat
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- preservative
- product preservative
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Abstract
The invention relates to a preservative for meat products. The preservative is prepared by mixing the following raw materials in parts by weight: 30-50 parts of sodium chloride, 10-20 parts of mycose, 20-30 parts of sorbitol, 10-20 parts of glycerin, 5-10 parts of carrageenan and 10-15 parts of sodium alginate. The product is safe, non-toxic and harmless to use. The preservative is mainly used in the meat products to retain water, retain freshness, prevent decay, absorb water and increase the weight. After the preservative is added, the stability of the products can be improved, degeneration of meat proteins and deterioration of meat fat can be prevented, the water binding capacity inside food can be maintained, meat can be tenderized, the cooking time can be shortened, and the shape, flavor, taste and color of food can be improved.
Description
Technical field
The invention belongs to functional high molecule material in a kind of fine chemistry industry, particularly a kind of meat-product preservative.
Background technology
At present, meat products preserve mainly rely on freezing, but freezing after can make the weight saving of meat, brown stain occurs, breed bacteria, fat content are oxidized, reduce the elasticity of meat products.For this reason, people with regard to need to use antistaling agent to make freezing after meat products take care of yourself, anti-oxidant, improve matter structure, stablize color and luster, but the antistaling agent of use at present all contains phosphate, uses dangerous, unstable.
Summary of the invention
Object of the present invention is just to overcome above-mentioned the deficiencies in the prior art, and provide one that meat products water conservation can be made to increase weight, anti-oxidant, bleaching protects look, improves matter structure and stable color and luster, and use safety, nontoxic, harmless while, can make meat products after freezen protective, still can keep a kind of meat-product preservative of the mouthfeel of high-quality.
The technical scheme that the present invention realizes object is:
A kind of meat-product preservative, is mixed according to following weight proportion by following raw materials according: sodium chloride 30-50 part, trehalose 10-20 part, sorbierite 20-30 part, glycerine 10-20 part, carragheen 5-10 part, sodium alginate 10-15 part.
And the mass concentration of above-mentioned sodium chloride is 150g/L.
And the mass concentration of above-mentioned trehalose is 30g/L.
And the mass concentration of sorbierite is between 20g/L-30g/L.
And the viscosity of above-mentioned sodium alginate can be between 170mPas-300mPas.
And the mass concentration of above-mentioned glycerine is between 150g/L-200g/L.
And, can Monascus color be added in above-mentioned raw materials.
Advantage of the present invention and beneficial effect are:
This product use safety, nontoxic, harmless.Mainly be used in water-holding fresh-keeping in meat products anticorrosion, absorb moisture content, gain in weight, the stability that can improve product after adding, the sex change preventing meat protein and meat fat rotten, keep food product retentiveness, tenderization meat, shorten digestion time, improve the form of food, local flavor, mouthfeel and color and luster.
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
A kind of meat-product preservative, is mixed according to following weight proportion by following raw materials according: 30 parts, sodium chloride, trehalose 10 parts, sorbierite 20 parts, glycerine 10 parts, carragheen 5 parts, sodium alginate 10 parts.
Embodiment 2
A kind of meat-product preservative, is mixed according to following weight proportion by following raw materials according: 50 parts, sodium chloride, trehalose 20 parts, sorbierite 30 parts, glycerine 20 parts, carragheen 10 parts, sodium alginate 15 parts.
Claims (7)
1. a meat-product preservative, is characterized in that: be mixed according to following weight proportion by following raw materials according: sodium chloride 30-50 part, trehalose 10-20 part, sorbierite 20-30 part, glycerine 10-20 part, carragheen 5-10 part, sodium alginate 10-15 part.
2. a kind of meat-product preservative according to claim 1, is characterized in that: the mass concentration of above-mentioned sodium chloride is 150g/L.
3. a kind of meat-product preservative according to claim 1, is characterized in that: the mass concentration of above-mentioned trehalose is 30g/L.
4. a kind of meat-product preservative according to claim 1, is characterized in that: the mass concentration of sorbierite is between 20g/L-30g/L.
5. a kind of meat-product preservative according to claim 1, is characterized in that: the mass concentration of above-mentioned glycerine is between 150g/L-200g/L.
6. a kind of meat-product preservative according to claim 1, is characterized in that: can add Monascus color in above-mentioned raw materials.
7. a kind of meat-product preservative according to claim 1, is characterized in that: the viscosity of above-mentioned sodium alginate can be between 170mPas-300mPas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310391218.XA CN104413138A (en) | 2013-08-30 | 2013-08-30 | Preservative for meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310391218.XA CN104413138A (en) | 2013-08-30 | 2013-08-30 | Preservative for meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413138A true CN104413138A (en) | 2015-03-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310391218.XA Pending CN104413138A (en) | 2013-08-30 | 2013-08-30 | Preservative for meat products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413138A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146553A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization |
| CN106173793A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of meat product preservative |
| CN106418243A (en) * | 2016-10-17 | 2017-02-22 | 东北农业大学 | Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice |
| CN106490489A (en) * | 2016-10-17 | 2017-03-15 | 东北农业大学 | A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof |
| CN107509798A (en) * | 2017-08-24 | 2017-12-26 | 安徽靖童科技农业发展有限公司 | A kind of meat-product preservative |
| CN107927144A (en) * | 2017-11-06 | 2018-04-20 | 合肥民祯健康科技有限公司 | A kind of meat products anti-corrosive fresh-keeping compositional agent |
| CN109601603A (en) * | 2019-02-01 | 2019-04-12 | 河南科技大学 | A kind of efficient chicken biological film-coating antistaling agent and its preparation process and preservation method |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
-
2013
- 2013-08-30 CN CN201310391218.XA patent/CN104413138A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146553A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization |
| CN106173793A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of meat product preservative |
| CN106418243A (en) * | 2016-10-17 | 2017-02-22 | 东北农业大学 | Regulator capable of decreasing water activity of dried meat paste slice, dried meat paste slice and preparation method of dried meat paste slice |
| CN106490489A (en) * | 2016-10-17 | 2017-03-15 | 东北农业大学 | A kind of regulator for reducing dried meat product water activity, dried meat product and preparation method thereof |
| CN107509798A (en) * | 2017-08-24 | 2017-12-26 | 安徽靖童科技农业发展有限公司 | A kind of meat-product preservative |
| CN107927144A (en) * | 2017-11-06 | 2018-04-20 | 合肥民祯健康科技有限公司 | A kind of meat products anti-corrosive fresh-keeping compositional agent |
| CN109601603A (en) * | 2019-02-01 | 2019-04-12 | 河南科技大学 | A kind of efficient chicken biological film-coating antistaling agent and its preparation process and preservation method |
| CN109601603B (en) * | 2019-02-01 | 2022-03-29 | 河南科技大学 | Chicken biological coating preservative and preparation process and preservation method thereof |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |