CN105231294A - Composite color modifying agent for sauce braised meat products and use method thereof - Google Patents
Composite color modifying agent for sauce braised meat products and use method thereof Download PDFInfo
- Publication number
- CN105231294A CN105231294A CN201510507022.1A CN201510507022A CN105231294A CN 105231294 A CN105231294 A CN 105231294A CN 201510507022 A CN201510507022 A CN 201510507022A CN 105231294 A CN105231294 A CN 105231294A
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- Prior art keywords
- weight portion
- color
- meat products
- modifying agent
- agent
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Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 35
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 239000002738 chelating agent Substances 0.000 claims abstract description 18
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims abstract description 8
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims abstract description 8
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims abstract description 8
- 235000018889 capsanthin Nutrition 0.000 claims abstract description 8
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 8
- 239000001688 paprika extract Substances 0.000 claims abstract description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 6
- 239000003086 colorant Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 239000002932 luster Substances 0.000 claims description 27
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 25
- 235000013824 polyphenols Nutrition 0.000 claims description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 15
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 15
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 15
- 235000010323 ascorbic acid Nutrition 0.000 claims description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 12
- 239000011668 ascorbic acid Substances 0.000 claims description 12
- 235000020748 rosemary extract Nutrition 0.000 claims description 12
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 10
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical group [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 9
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 8
- 229960003966 nicotinamide Drugs 0.000 claims description 8
- 235000005152 nicotinamide Nutrition 0.000 claims description 8
- 239000011570 nicotinamide Substances 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 235000019542 Cured Meats Nutrition 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 abstract 2
- 230000003078 antioxidant effect Effects 0.000 abstract 2
- 239000012752 auxiliary agent Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000004040 coloring Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a composite color modifying agent for sauce braised meat products and a use method thereof. The composite color modifying agent comprises a color development part and a coloring agent part. The color development part comprises the following components in parts by weight: 60-100 parts of yolk powder, 0.2-0.8 part of color development auxiliary agent, 1.5-3 parts of natural antioxidant and 0.5-1 part of chelating agent. The coloring agent part comprises the following components in parts by weight: 5-10 parts of monascus red or capsanthin, 1.5-2.5 parts of natural antioxidant and 0.5-1 part of chelating agent. With the adoption of the composite color modifying agent for sauce braised meat products provided in the invention, the duration of ruddy color of the sauce braised meat products during storage can be prolonged, and the composite color modifying agent has the characteristics of safety, high efficiency and convenience in use.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of stewed meat products color and luster composite modifying agent and using method thereof.
Background technology
Stewed meat products because it is various in style, bright color, give off a strong fragrance, unique flavor and deeply liking by consumers in general.The formation of stewed meat products color and luster comprises color development and painted, and wherein color development is internal cause, and painted is external cause.The myoglobins of color development mainly in raw meat and hemoglobin and colour former react the result produced under certain condition.Colour former conventional is at present NO3-N and NO2-N, but their safety issue annoyings the mankind always.Painted is add pigment in process, thus gives meat products color and luster and improve meat products color and luster.Pigment is divided into natural colouring matter and the large class of synthetic food color two, and synthetic food color is mostly harmful, and China Health department specifies: every meat and processed goods thereof all can not use edible synthesized coloring matter.In addition along with the prolongation of period of storage, stewed meat products easily because of oxidation, illumination, microbial spoilage and fading, has a strong impact on the organoleptic quality of product.
Summary of the invention
The object of the invention is to overcome prior art defect, a kind of stewed meat products color and luster composite modifying agent is provided.
Another object of the present invention is to the using method that above-mentioned stewed meat products color and luster composite modifying agent is provided.
Concrete technical scheme of the present invention is as follows:
A kind of stewed meat products color and luster composite modifying agent, is made up of chromophoric unit and colorant potion, wherein,
Chromophoric unit is made up of the component of following weight portion: yolk powder 60 ~ 100 weight portion, color auxiliary 0.2 ~ 0.8 weight portion, natural 1.5 ~ 3 weight portion and chelating agent 0.5 ~ 1 weight portion;
Coloured part is made up of the component of following weight portion: Monascus color or capsanthin 5 ~ 10 weight portion, natural 1.5 ~ 2.5 weight portion and chelating agent 0.5 ~ 1 weight portion;
Color auxiliary is sodium isoascorbate or niacinamide, and natural is at least one in Tea Polyphenols, apple polyphenol, Rosmarinus officinalis extract and ascorbic acid, and chelating agent is citric acid or disodium ethylene diamine tetraacetate.
In a preferred embodiment of the invention, described color auxiliary is the sodium isoascorbate of 0.5 ~ 0.8 weight portion or the niacinamide of 0.2 ~ 0.5 weight portion.
In a preferred embodiment of the invention, the natural of described chromophoric unit is the ascorbic acid of 1 ~ 2 weight portion and the apple polyphenol of 0.5 ~ 0.8 weight portion.
In a preferred embodiment of the invention, the natural of described coloured part is the Tea Polyphenols of 0.8 ~ 1.2 weight portion and the Rosmarinus officinalis extract of 0.8 ~ 1.2 weight portion.
In a preferred embodiment of the invention, the chelating agent of described chromophoric unit is the citric acid of 0.5 ~ 1 weight portion or the disodium ethylene diamine tetraacetate of 0.5 ~ 0.8 weight portion.
In a preferred embodiment of the invention, the chelating agent of described coloured part is the citric acid of 0.5 ~ 1 weight portion or the disodium ethylene diamine tetraacetate of 0.5 ~ 0.8 weight portion.
The using method of above-mentioned stewed meat products color and luster composite modifying agent, comprises the steps:
(1) described chromophoric unit is opened with the water-soluble of 900 ~ 1100 weight portions, then add flavoring and make pickling liquid, in order to preserving raw material meat, obtain cured meat;
(2) described coloured part is opened with the water-soluble of 900 ~ 1100 weight portions, then add flavoring and spice makes saltwater brine, in order to the cured meat of stew in soy sauce step (1).
The invention has the beneficial effects as follows:
1, stewed meat products color and luster composite modifying agent yolk powder of the present invention substitutes traditional nitrate, nitrite as colour former, with natural colouring matter as colouring agent, safe and reliable.
2, the natural added in stewed meat products color and luster composite modifying agent of the present invention and chelating agent can suppress oxidation, delay stewed meat products to fade because oxidation causes, and natural is as antibacterial in Tea Polyphenols has and the effect of sterilization, can delay stewed meat products and fade because microbial spoilage causes.
3, stewed meat products color and luster composite modifying agent of the present invention can extend the retention time of the ruddy color and luster of stewed meat products duration of storage, and has feature safe and efficient, easy to use.
Detailed description of the invention
Below by way of detailed description of the invention, technical scheme of the present invention is further detailed and is described.
Embodiment 1
Stewed meat products color and luster composite modifying agent is made up of the component of following parts by weight:
Chromophoric unit: yolk powder 80 weight portion, sodium isoascorbate 0.5 weight portion, ascorbic acid 1.5 weight portion, apple polyphenol 0.8 weight portion and citric acid 0.7 weight portion;
Coloured part: Monascus color 8 weight portion, Tea Polyphenols 1 weight portion, Rosmarinus officinalis extract 1 weight portion and citric acid 0.8 weight portion.
The using method of the stewed meat products color and luster composite modifying agent of the present embodiment is as follows:
(1) by after yolk powder 80 weight portion, sodium isoascorbate 0.5 weight portion, ascorbic acid 1.5 weight portion, apple polyphenol 0.8 weight portion, the mixing of citric acid 0.7 weight portion, open with 900 ~ 1100 weight portions are water-soluble, add flavoring again and make pickling liquid, preserving raw material meat;
(2) by after Monascus color 8 weight portion, Tea Polyphenols 1 weight portion, Rosmarinus officinalis extract 1 weight portion, the mixing of citric acid 0.8 weight portion, open with 900 ~ 1100 weight portions are water-soluble, then add flavoring, spice etc. and make saltwater brine, stew in soy sauce pickle after meat.
Embodiment 2
Stewed meat products color and luster composite modifying agent is made up of the component of following parts by weight:
Chromophoric unit: yolk powder 80 weight portion, niacinamide 0.5 weight portion, ascorbic acid 1.5 weight portion, apple polyphenol 0.8 weight portion, disodium ethylene diamine tetraacetate 0.7 weight portion;
Coloured part: capsanthin 8 weight portion, Tea Polyphenols 1 weight portion, Rosmarinus officinalis extract 1 weight portion and disodium ethylene diamine tetraacetate 0.8 weight portion.
The using method of the stewed meat products color and luster composite modifying agent of the present embodiment is as follows:
(1) by after yolk powder 80 weight portion, niacinamide 0.5 weight portion, ascorbic acid 1.5 weight portion, apple polyphenol 0.8 weight portion, the mixing of disodium ethylene diamine tetraacetate 0.7 weight portion, open with 900 ~ 1100 weight portions are water-soluble, add flavoring again and make pickling liquid, preserving raw material meat;
(2) by after capsanthin 8 weight portion, Tea Polyphenols 1 weight portion, Rosmarinus officinalis extract 1 weight portion, the mixing of disodium ethylene diamine tetraacetate 0.8 weight portion, open with 900 ~ 1100 weight portions are water-soluble, add flavoring, spice etc. again and make saltwater brine, stew in soy sauce pickle after meat.
Embodiment 3
Stewed meat products color and luster composite modifying agent is made up of the component of following parts by weight:
Chromophoric unit: yolk powder 70 weight portion, sodium isoascorbate 0.8 weight portion, ascorbic acid 1.5 weight portion, apple polyphenol 0.8 weight portion, citric acid 1 weight portion;
Coloured part: capsanthin 8 weight portion, Tea Polyphenols 1 weight portion, Rosmarinus officinalis extract 1 weight portion and disodium ethylene diamine tetraacetate 0.5 weight portion.
The using method of the stewed meat products color and luster composite modifying agent of the present embodiment is as follows:
(1) by after yolk powder 70 weight portion, sodium isoascorbate 0.8 weight portion, ascorbic acid 1.5 weight portion, apple polyphenol 0.8 weight portion, the mixing of citric acid 1 weight portion, open with 900 ~ 1100 weight portions are water-soluble, add flavoring again and make pickling liquid, preserving raw material meat;
(2) by after capsanthin 8 weight portion, Tea Polyphenols 1 weight portion, Rosmarinus officinalis extract 1 weight portion, the mixing of disodium ethylene diamine tetraacetate 0.5 weight portion, open with 900 ~ 1100 weight portions are water-soluble, add flavoring, spice etc. again and make saltwater brine, stew in soy sauce pickle after meat.
Those skilled in the art are known, when technical scheme of the present invention changes in following ranges, all can obtain same as the previously described embodiments or close technique effect:
A kind of stewed meat products color and luster composite modifying agent, is made up of chromophoric unit and colorant potion, wherein,
Chromophoric unit is made up of the component of following weight portion: yolk powder 60 ~ 100 weight portion, color auxiliary 0.2 ~ 0.8 weight portion, natural 1.5 ~ 3 weight portion and chelating agent 0.5 ~ 1 weight portion;
Coloured part is made up of the component of following weight portion: Monascus color or capsanthin 5 ~ 10 weight portion, natural 1.5 ~ 2.5 weight portion and chelating agent 0.5 ~ 1 weight portion;
Color auxiliary is sodium isoascorbate or niacinamide, and natural is at least one in Tea Polyphenols, apple polyphenol, Rosmarinus officinalis extract and ascorbic acid, and chelating agent is citric acid or disodium ethylene diamine tetraacetate.
Described color auxiliary is the sodium isoascorbate of 0.5 ~ 0.8 weight portion or the niacinamide of 0.2 ~ 0.5 weight portion.
The natural of described chromophoric unit is the ascorbic acid of 1 ~ 2 weight portion and the apple polyphenol of 0.5 ~ 0.8 weight portion.
The natural of described coloured part is the Tea Polyphenols of 0.8 ~ 1.2 weight portion and the Rosmarinus officinalis extract of 0.8 ~ 1.2 weight portion.
The chelating agent of described chromophoric unit is the citric acid of 0.5 ~ 1 weight portion or the disodium ethylene diamine tetraacetate of 0.5 ~ 0.8 weight portion.
The chelating agent of described coloured part is the citric acid of 0.5 ~ 1 weight portion or the disodium ethylene diamine tetraacetate of 0.5 ~ 0.8 weight portion.
The above, be only preferred embodiment of the present invention, therefore can not limit scope of the invention process according to this, the equivalence change namely done according to the scope of the claims of the present invention and description with modify, all should still belong in scope that the present invention contains.
Claims (7)
1. a stewed meat products color and luster composite modifying agent, is characterized in that: be made up of chromophoric unit and colorant potion, wherein,
Chromophoric unit is made up of the component of following weight portion: yolk powder 60 ~ 100 weight portion, color auxiliary 0.2 ~ 0.8 weight portion, natural 1.5 ~ 3 weight portion and chelating agent 0.5 ~ 1 weight portion;
Coloured part is made up of the component of following weight portion: Monascus color or capsanthin 5 ~ 10 weight portion, natural 1.5 ~ 2.5 weight portion and chelating agent 0.5 ~ 1 weight portion;
Color auxiliary is sodium isoascorbate or niacinamide, and natural is at least one in Tea Polyphenols, apple polyphenol, Rosmarinus officinalis extract and ascorbic acid, and chelating agent is citric acid or disodium ethylene diamine tetraacetate.
2. a kind of stewed meat products color and luster composite modifying agent as claimed in claim 1, is characterized in that: described color auxiliary is the sodium isoascorbate of 0.5 ~ 0.8 weight portion or the niacinamide of 0.2 ~ 0.5 weight portion.
3. a kind of stewed meat products color and luster composite modifying agent as claimed in claim 1, is characterized in that: the natural of described chromophoric unit is the ascorbic acid of 1 ~ 2 weight portion and the apple polyphenol of 0.5 ~ 0.8 weight portion.
4. a kind of stewed meat products color and luster composite modifying agent as claimed in claim 1, is characterized in that: the natural of described coloured part is the Tea Polyphenols of 0.8 ~ 1.2 weight portion and the Rosmarinus officinalis extract of 0.8 ~ 1.2 weight portion.
5. a kind of stewed meat products color and luster composite modifying agent as claimed in claim 1, is characterized in that: the chelating agent of described chromophoric unit is the citric acid of 0.5 ~ 1 weight portion or the disodium ethylene diamine tetraacetate of 0.5 ~ 0.8 weight portion.
6. a kind of stewed meat products color and luster composite modifying agent as claimed in claim 1, is characterized in that: the chelating agent of described coloured part is the citric acid of 0.5 ~ 1 weight portion or the disodium ethylene diamine tetraacetate of 0.5 ~ 0.8 weight portion.
7. the using method of the stewed meat products color and luster composite modifying agent in claim 1 to 6 described in arbitrary claim, is characterized in that: comprise the steps:
(1) described chromophoric unit is opened with the water-soluble of 900 ~ 1100 weight portions, then add flavoring and make pickling liquid, in order to preserving raw material meat, obtain cured meat;
(2) described coloured part is opened with the water-soluble of 900 ~ 1100 weight portions, then add flavoring and spice makes saltwater brine, in order to the cured meat of stew in soy sauce step (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510507022.1A CN105231294A (en) | 2015-08-18 | 2015-08-18 | Composite color modifying agent for sauce braised meat products and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510507022.1A CN105231294A (en) | 2015-08-18 | 2015-08-18 | Composite color modifying agent for sauce braised meat products and use method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231294A true CN105231294A (en) | 2016-01-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510507022.1A Pending CN105231294A (en) | 2015-08-18 | 2015-08-18 | Composite color modifying agent for sauce braised meat products and use method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105231294A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923217A (en) * | 2017-03-28 | 2017-07-07 | 江苏五香居食品有限公司 | A kind of dry fruit beetle compounding modifying agent and preparation method thereof |
| CN108740711A (en) * | 2018-05-30 | 2018-11-06 | 安徽省好再来食品有限公司 | A kind of stewed meat products color and luster composite modifying agent and its application method |
| CN111671054A (en) * | 2020-06-18 | 2020-09-18 | 安徽省春峰食品有限责任公司 | Sauce braised pork compound modifier and preparation method thereof |
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| CN101385508A (en) * | 2008-10-25 | 2009-03-18 | 大连理工大学 | Pure natural yolk colorant and uses thereof |
| CN101569400A (en) * | 2009-06-04 | 2009-11-04 | 浙江省农业科学院 | Compound coloring agent for pot-stewed meat products and method for using same |
| CN101779795A (en) * | 2010-03-25 | 2010-07-21 | 北京美添阳光科技有限公司 | Composite colour-protecting stabilizing agent for meat product |
| 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
- 2015-08-18 CN CN201510507022.1A patent/CN105231294A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385508A (en) * | 2008-10-25 | 2009-03-18 | 大连理工大学 | Pure natural yolk colorant and uses thereof |
| CN101569400A (en) * | 2009-06-04 | 2009-11-04 | 浙江省农业科学院 | Compound coloring agent for pot-stewed meat products and method for using same |
| CN101779795A (en) * | 2010-03-25 | 2010-07-21 | 北京美添阳光科技有限公司 | Composite colour-protecting stabilizing agent for meat product |
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923217A (en) * | 2017-03-28 | 2017-07-07 | 江苏五香居食品有限公司 | A kind of dry fruit beetle compounding modifying agent and preparation method thereof |
| CN108740711A (en) * | 2018-05-30 | 2018-11-06 | 安徽省好再来食品有限公司 | A kind of stewed meat products color and luster composite modifying agent and its application method |
| CN111671054A (en) * | 2020-06-18 | 2020-09-18 | 安徽省春峰食品有限责任公司 | Sauce braised pork compound modifier and preparation method thereof |
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