CN104621233A - Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages - Google Patents
Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages Download PDFInfo
- Publication number
- CN104621233A CN104621233A CN201510047923.7A CN201510047923A CN104621233A CN 104621233 A CN104621233 A CN 104621233A CN 201510047923 A CN201510047923 A CN 201510047923A CN 104621233 A CN104621233 A CN 104621233A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat products
- antiseptic agent
- compositional antiseptic
- special compound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a special compound preservative for meat products and a processing method of the special compound preservative applied to ham sausages. The special compound preservative comprises the following components in parts by weight: 65-80 parts of sodium citrate, 10-20 parts of D-sodium erythorbate, 5-10 parts of citric acid, 3-5 parts of tea polyphenol and 1-3 parts of nisin. The special compound preservative for frozen and chopped meat products provided by the invention is capable of obviously prolonging the guarantee periods of the meat products which are processed from frozen raw materials; the corruption phenomena such as pastiness, wire drawing and sack expanding caused when the chopped emulsified meat products utilize the frozen raw materials are avoided; the special compound preservative for the frozen and chopped meat products provided by the invention is high in permeability, good in stability, simple and convenient to operate, safe and reliable, is capable of reaching the targets of inhibiting microbial growth and prolonging the guarantee periods of the products, and can also be applied to corrosion prevention and preservation of meat products in other processing technologies.
Description
Technical field
The present invention relates to a kind of Meat product preservative, especially a kind of band freezes to cut mixes type Meat product preservative, and by the processing method of this aseptic applications in ham sausage.
Background technology
At present, ham sausage, Sandwich ham etc. are cut and are mixed emulsifying meat products, and can open bag and directly eat, product special flavour is various, cost performance is high.For reducing operation, shortening process time, controlling the process temperature of Product processing, a lot of meat products processing enterprise, cuts in production and mixes in type meat products process, particularly in summer, raw material, all without thawing, being directly with to freeze to cut and being mixed processing, and the easy like this shelf life of products that causes is obviously partially short.Do not have in the market to freeze the anticorrisive agent cut and mix type meat products for this band specially, bring safety and Health risk to meat products processing enterprise and consumer.
Summary of the invention
For above-mentioned the deficiencies in the prior art, technical problem to be solved by this invention is to provide a kind of use safety, antiseptic effect and is with significantly to freeze to cut and mixes the special Compositional antiseptic agent of type meat products, and by the processing method of this aseptic applications in ham sausage.
The object of the invention is by realize by the following technical solutions:
A kind of band freezes to cut mixes the special Compositional antiseptic agent of type meat products, comprises following composition by weight: natrium citricum 65 ~ 80 parts, 5 ~ 20 parts, D-araboascorbic acid sodium, citric acid 1 ~ 10 part, Tea Polyphenols 3 ~ 5 parts and nisin 1 ~ 3 part.
As the preferred technical solution of the present invention, by weight being natrium citricum 65 parts, 20 parts, D-araboascorbic acid sodium, citric acid 10 parts, Tea Polyphenols 2.5 parts, nisin 2.5 parts, the special Compositional antiseptic agent of meat products can be made.
As the preferred technical solution of the present invention, by weight being natrium citricum 70 parts, 15 parts, D-araboascorbic acid sodium, citric acid 8 parts, Tea Polyphenols 4 parts, nisin 3 parts, making band and freeze to cut and mix the special Compositional antiseptic agent of type meat products.
As the preferred technical solution of the present invention, by weight being natrium citricum 80 parts, 10 parts, D-araboascorbic acid sodium, citric acid 5 parts, Tea Polyphenols 3 parts, nisin 2 parts, making band and freeze to cut and mix the special Compositional antiseptic agent of type meat products.
A kind of processing method described Compositional antiseptic agent being used for ham sausage, by technical recipe requirement, first by lean meat: the band of fat meat=8:2 freezes raw meat and cuts into strip, put into cutmixer to cut fast and mix to fine particulate, add salt, sugar, monosodium glutamate, phosphate, essence and flavoring agent, protein isolate, starch, frozen water successively again, and 0.1-0.3% band freezes to cut and mixes the special Compositional antiseptic agent of type meat products, continue to cut and mix emulsification meat stuffing.Meat stuffing is poured in sausage filler and pour into corresponding casing, be placed in 84 DEG C or 121 DEG C of sterilization 15-40 minute obtained ham sausage.
The invention has the beneficial effects as follows: relative to prior art, band of the present invention freezes to cut mixes type meat products Compositional antiseptic agent good antimicrobial effect, with low cost, easy to use, can freeze the shelf-life of cutting and mixing type meat products by significant prolongation band, and security is high.Apply the ham sausage that Compositional antiseptic agent of the present invention is made, not only extended shelf-life, edible safety, health, and mouthfeel is better.
Accompanying drawing explanation
Fig. 1 is the process chart that aseptic applications of the present invention is processed in ham sausage.
Detailed description of the invention
Below in conjunction with accompanying drawing and specific embodiment, the invention will be further described:
The following examples contribute to those skilled in the art and more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1:
Freeze to cut mix the special Compositional antiseptic agent of type meat products by weight making band for natrium citricum 65 parts, 20 parts, D-araboascorbic acid sodium, citric acid 10 parts, Tea Polyphenols 2.5 parts, nisin 2.5 parts.
Embodiment 2:
Freeze to cut mix the special Compositional antiseptic agent of type meat products by weight making band for natrium citricum 70 parts, 15 parts, D-araboascorbic acid sodium, citric acid 8 parts, Tea Polyphenols 4 parts, nisin 3 parts.
Embodiment 3
Freeze to cut mix the special Compositional antiseptic agent of type meat products by weight making band for natrium citricum 80 parts, 10 parts, D-araboascorbic acid sodium, citric acid 5 parts, Tea Polyphenols 3 parts, nisin 2 parts.
Embodiment 4
Compositional antiseptic agent is applied to the processing method of ham sausage, first by lean meat: the band of fat meat=8:2 freezes raw meat and cuts into strip, puts into cutmixer and cuts fast and mix to fine particulate; Add salt, sugar, monosodium glutamate, phosphate, essence and flavoring agent, protein isolate, starch, frozen water successively; Add the above-mentioned Compositional antiseptic agent of 0.1-0.3% again, continue to cut and mix emulsification meat stuffing; Meat stuffing is poured in sausage filler and pour into corresponding casing, be placed in 84 DEG C or 121 DEG C of sterilization 15-40 minute, obtained ham sausage.This ham sausage not only extended shelf-life, edible safety, health, and also mouthfeel is better.
Band disclosed in the embodiment of the present invention freezes to cut mixes the special Compositional antiseptic agent of type meat products, not only permeability is strong, good stability, simple to operation, and it is safe and reliable, reach and suppress growth of microorganism and extend shelf life of products object, and the meat products anti-corrosive fresh-keeping of other processing technology can be applied to.
Claims (5)
1. the special Compositional antiseptic agent of meat products, is characterized in that: comprise following composition by weight: natrium citricum 65 ~ 80 parts, 5 ~ 20 parts, D-araboascorbic acid sodium, citric acid 1 ~ 10 part, Tea Polyphenols 3 ~ 5 parts and nisin 1 ~ 3 part.
2. Compositional antiseptic agent according to claim 1, is characterized in that: make the special Compositional antiseptic agent of meat products by weight for natrium citricum 65 parts, 20 parts, D-araboascorbic acid sodium, citric acid 10 parts, Tea Polyphenols 2.5 parts, nisin 2.5 parts.
3. Compositional antiseptic agent according to claim 1, is characterized in that: freeze to cut mix the special Compositional antiseptic agent of type meat products by weight making band for natrium citricum 70 parts, 15 parts, D-araboascorbic acid sodium, citric acid 8 parts, Tea Polyphenols 4 parts, nisin 3 parts.
4. Compositional antiseptic agent according to claim 1, is characterized in that: freeze to cut mix the special Compositional antiseptic agent of type meat products by weight making band for natrium citricum 80 parts, 10 parts, D-araboascorbic acid sodium, citric acid 5 parts, Tea Polyphenols 3 parts, nisin 2 parts.
5. the Compositional antiseptic agent described in any one of Claims 1-4 is applied to a processing method for ham sausage, it is characterized in that: first by lean meat: the band of fat meat=8:2 freezes raw meat and cuts into strip, put into cutmixer and cut fast and mix to fine particulate; Add salt, sugar, monosodium glutamate, phosphate, essence and flavoring agent, protein isolate, starch, frozen water successively; Add Compositional antiseptic agent described in 0.1-0.3% again, continue to cut and mix emulsification meat stuffing; Meat stuffing is poured in sausage filler and pour into corresponding casing, be placed in 84 DEG C or 121 DEG C of sterilization 15-40 minute obtained ham sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510047923.7A CN104621233A (en) | 2015-01-29 | 2015-01-29 | Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510047923.7A CN104621233A (en) | 2015-01-29 | 2015-01-29 | Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621233A true CN104621233A (en) | 2015-05-20 |
Family
ID=53200883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510047923.7A Pending CN104621233A (en) | 2015-01-29 | 2015-01-29 | Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621233A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120772A (en) * | 2007-09-07 | 2008-02-13 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN101455328A (en) * | 2008-12-29 | 2009-06-17 | 南京雨润食品有限公司 | Ham sausage color adding, protecting technique |
| CN104068098A (en) * | 2014-06-23 | 2014-10-01 | 郑州轻工业学院 | Compound antibacterial color protection agent product for sauce braised pork product |
-
2015
- 2015-01-29 CN CN201510047923.7A patent/CN104621233A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120772A (en) * | 2007-09-07 | 2008-02-13 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN101455328A (en) * | 2008-12-29 | 2009-06-17 | 南京雨润食品有限公司 | Ham sausage color adding, protecting technique |
| CN104068098A (en) * | 2014-06-23 | 2014-10-01 | 郑州轻工业学院 | Compound antibacterial color protection agent product for sauce braised pork product |
Non-Patent Citations (3)
| Title |
|---|
| 徐歆等: "西式火腿肠复配防腐剂的研制", 《食品科学》 * |
| 胡国华等: "《复合食品添加剂》", 30 June 2006, 化学工业出版社 * |
| 陈南南等: "常用防腐剂对西式火腿肠主要腐败菌抑菌作用的研究", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036739A (en) * | 2016-06-07 | 2016-10-26 | 山东龙盛食品股份有限公司 | Onion-flavored pickling material and preparation method thereof |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20110091632A1 (en) | Meat Additive, Pickling Liquid and Processed Meat Product | |
| RU2009108347A (en) | ANTI-MICROBIAL MICELS FOR USE IN FOOD | |
| JP2008510477A (en) | Method for using glycine and / or glycine derivative as an antibacterial agent against Gram-negative pathogens in food and / or beverage | |
| US20180325131A1 (en) | Methods for processing meat using phosphate free high ph compositions containing salt and sodium carbonate | |
| US11484051B2 (en) | Rice bran extract compositions | |
| WO2011014669A1 (en) | Compositions and methods for control of listeria monocytogenes | |
| CN104544243A (en) | Original recipe strips and processing method thereof | |
| CN102038232A (en) | Method for preparing preprocessed milky white mutton soup | |
| CN109566717B (en) | Composite fresh-keeping color fixative and application thereof in processing of quick-frozen mutton shashlik products | |
| CN104621233A (en) | Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages | |
| CN104920583A (en) | Phosphorus-free water-retaining agent for meat products and aquatic products and preparation method thereof | |
| CN104705690A (en) | Edible sausage and preparation method thereof | |
| CN103584158A (en) | Preparation method of minced fillet sausage | |
| RU2436416C1 (en) | Fish preserves production method | |
| US20160165945A1 (en) | Food additive | |
| CA2822323A1 (en) | Extended shelf life sandwich and method of making said sandwich | |
| US20110052772A1 (en) | Foodstuff treatment composition | |
| Maddock | Meat and meat products | |
| JP2011019468A (en) | Spread of coarsely ground ham or sausage, and method for producing the same | |
| CA2735914A1 (en) | Method for controlling product characteristics in the manufacture of meat products | |
| KR20170007633A (en) | Pork head sausage and method for preparing the same | |
| JP5074247B2 (en) | Red fish meat color preservation method and raw red fish meat | |
| KR20130136051A (en) | A production way of the meat sits on deduction which i do not use nitrate or that i open nitrous acid for | |
| CN101884417A (en) | Novel preparation technology of meat-contained emulsion system and application thereof in meat product | |
| EP2997828A1 (en) | Treatment of laminariales algae |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150520 |
|
| RJ01 | Rejection of invention patent application after publication |