CN1055376C - Meat health-care taste improving agent and its preparation method and application technology - Google Patents
Meat health-care taste improving agent and its preparation method and application technology Download PDFInfo
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- CN1055376C CN1055376C CN97125697A CN97125697A CN1055376C CN 1055376 C CN1055376 C CN 1055376C CN 97125697 A CN97125697 A CN 97125697A CN 97125697 A CN97125697 A CN 97125697A CN 1055376 C CN1055376 C CN 1055376C
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- 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
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Abstract
The present invention relates to an antistaling agent for meat, a preparation method thereof and an application thereof. The present invention is characterized in that the antistaling agent comprises the following components, in the weight percentages, 30 to 50% of glutinous rice, 5 to 15% of vanilla, 3 to 8% of clove, 10 to 20% of cherokee rose root, 5 to 10% of striate loosestrife or giant knotweed rhizome, 10 to 20% of longan and 3 to 10% of A. Pilosa Ldb. Var or smilacaceae; the antistaling agent is made by a certain preparation method, and the antistaling agent is then made into fresh-keeping meat products by a certain technique. The method can eliminate the damage of microbes to the fresh meat products to the utmost extent, and the content of the freshness of the meat products is especially high. The meat products have the advantages of fresh, sweet and palatable eating mouth feel, unique flavor and particularly long refreshing periods. The method solves the worldwide problems that the grease of fresh meat is oxidized and the enzymatic activity decomposes and damages the quality of the meat products.
Description
The present invention relates to food processing technology field, specifically meat preservation freshener and its production and use.
Existing meat product preservation technique mainly is with refrigeration and freezing method.The constituent of various fresh meat based foods, the power of tissue etc. are different, thereby the pace of change of quality is also different.Handle (in 10-0 ℃) as beef with the cold storing and fresh-keeping technical method, its shelf-life is 30-40 days, and pork is 5-6 days, and the flesh of fish only is 2 days.If carry out freezing (18～-20 ℃), beef can be preserved about 2 years, and pork can be preserved about 6 months, and fish can preserve about 1 first quarter moon.
Causing the rotten corrupt reason of meat mainly is the effect and the oxidation of action of microorganisms, enzyme.
Action of microorganisms mainly is by due to the putrefactivebacteria.Its corrupt speed of meat (fish) that particularly with protein is principal component is faster.The continuous hatching breeding harm effect of microorganism is quite surprising.
Be the destruction of enzyme on the other hand to fresh meat product.When fishing for results fresh fish product or butchering, directly cause the generation of enzyme because of the poor quality.Its reason be original in animal body various enzymes relevant with physiological action in action.Biological in growth course, these enzymes itself are organized with biological, and the synthetic decomposition of composition is relevant, and is relevant with vital action.Enzyme also plays an important role to food spoilage through adding water decomposition, as contains the abundant animal food of grease during storage, adds water decomposition and has played effect, and acid value increases lower fatty acid owing to dissociate.And then produce and a kind ofly have the pungent oxidation of lower fatty acid smelly, also influence the fragrance of meat product.Simultaneously, free lower fatty acid also can make protein generation sex change, produces structural physical change, makes debase from face.
The poultry meat and the flesh of fish because aliphatic acid is to be made of at the higher fatty acids more than 16 carbon element, directly do not influence meat flavour even lipase adds water decomposition yet.But the actomyosin of muscle protein meeting partial denaturation, the cause of Here it is freezing poultry meat later on or the sclerosis of flesh of fish class meat.Because of fresh meat product self-digestion factor causes that the situation of change of fresh flesh of fish based food is: generate the protein decomposition product by self-digestion and cause fresh fish meat product cooked off flavour poor.And the increase of free propylhomoserin amount, because of aminocarbonyl reaction causes the fish products brown stain.In addition, because of methyllanthionine decomposes methyl mercaptan or the hydrogen sulfide that generates, indophenols etc. all are the products that has unpleasant taste, have increased the stench flavor of fish products, all are to cause because the protein of the flesh of fish decomposes chain reaction.
Make except the decomposition destruction of the invasion and attack of above microorganism and enzyme fresh meat based food corruption, rotten, to the quality influence maximum of fresh meat based food is to be caused qualitative change by Oxidation of Fat and Oils.What produced by the differentiation destruction of microbiological attack and enzyme is putrid and deteriorated, can be prevented with the freezing and refrigeration method of ultralow temperature processing fully.But final the spoiled of fresh meat based food of causing because of the destructive factor of this extreme fierce criminal of Oxidation of Fat and Oils goes bad, and also do not solve the problem of fresh meat based food Oxidation of Fat and Oils so far in the world fully.
Draw from the corruption of above fresh meat based food, the physico-chemical analysis of metamorphic process, major influence factors is the effect of at a certain temperature microorganism, enzyme and Oxidation of Fat and Oils.Though it is a kind of method effectively and easily that low temperature is preserved meat product, but the time that low temperature is preserved also is limited, because also have a kind of psychrophile-psychrophilic bacteria about 0 ℃, also can slowly breed, along with the prolongation of preservation time, corrupt danger is just arranged.If will oppress based food is placed in-18～-20 ℃ the freezing and refrigeration environment and preserves, can restrain microbial reproduction fully, stoped the decomposition destruction of enzyme to greatest extent, but can not kill self bacterium of the flesh of fish completely, along with the quality of the prolongation fish products of preservation time also can bad slowly change.Enter which kind of low-temperature condition no matter that is to say the fresh fish meat product, all can not keep the quality of fresh and alive fish products fully.
And a little less than the existing various meat preservation technology sterilizing ability, the fresh-keeping time limit is short, can not definitely stop Oxidation of Fat and Oils, and the fresh meat based food is original natural flavour mountaineous most likely.
The purpose of this invention is to provide a kind of natural quality that can keep meat product fully, avoid side effect that artificial chemicals brings health effects, and the long meat preservation freshener of fresh keeping time and its production and use.
The present invention is to use in the multiple natural wild plant and extracts juice, makes fresh-keeping freshener, cooperates salt again, with osmosis it is dissolved among the fresh meat.The raw material proportioning of fresh-keeping freshener is as follows:
(percentage by weight) glutinous rice 30-50%, vanilla 5-15%, cloves 3-8%, the sub-root 10-20% of golden baby, Coniogramme japonica (Thunb.) Diels or giant knotweed 5-10% refer to elixir of life 10-20%, Huanglong's tail or chinaroot greenbrier 3-10%.
Method with above-mentioned feedstock production meat preservation freshener is:
1) Radix Fructus Rosae Laevigatae, Coniogramme japonica (Thunb.) Diels or giant knotweed, chinaroot greenbrier or Huanglong's tail are extracted juice 100 ℃ of water temperature heat treatments, 35 ℃ of following juice mix with glutinous rice and soaked 20 days, filter useless juice, and it is standby that solid material is dried by the fire extremely half-dried 50% the moisture of removing;
2) be that 50% liquor extracts juice under 100 ℃ of high temperature with referring to that the elixir of life, vanilla, cloves add dense, with 1) the gained compound mixes with this extract, handle at 45 ℃ of temperature bottom fermentations, dryly then must accompany the fresh-keeping freshener of fine-particle powder shape, pale red or yellowish white.
Method with above-mentioned fresh-keeping freshener processing fresh fish is: the fresh-keeping freshener with the 5-9% of fresh fish amount, undertaken by following technology: 5 hours → allotment of the clean thorax cleanings → overstriking of fresh fish refined salt processed freshener infiltration → provisional perfusion weak brine is flooded lid soak fish body seasoning → grain of rice filtration, purification and handle → the mixed liquor perfusion of freshener and weak brine is flooded again lid immersion fish body (liquid level is above 3 centimeters of fish solids) → pack and put in storage stored refrigerated.
Above-mentioned process is carried out in 3-2 ℃ of low temperature environment, and warehouse-in preservation temperature is-5～-10 ℃.
Formulation properties is analyzed: glutinous rice is adhesive, raising agent, colouring agent, the vanilla sterilization and anticorrosion, sterilize, add perfume (or spice), cloves is anti-oxidant, add perfume (or spice), Radix Fructus Rosae Laevigatae is slightly cold, anticorrosion antifreeze, the Coniogramme japonica (Thunb.) Diels tepor, anti-oxidant, refer to that the elixir of life is anticorrosion antifreeze, Huanglong's tail is anticorrosion antifreeze, the antifreeze aquatic foods that increase of giant knotweed, chinaroot greenbrier preservation antioxidation.
The present invention has following good effect:
1, use the present invention can eliminate the infringement of microorganism to greatest extent to fresh meat product.The bacterial content index is lower than 5 times of fresh meat 1 grade standard of national regulation, and meat hygiene has good quality.
2, use the present invention to make meat freshness content extra-high-speed, surpass 14.1 grams (1.4 times) of the primary standard index of national regulation.It is good to eat that eating mouth feel is fresh and sweet, and local flavor is special.
3, use anti-corrosive fresh-keeping phase speciality of the present invention, concerning flesh of fish class, can guarantee the fresh water level state to 6 month of fish products.Surpass 4 times of frozen product freshness dates, 30 times of cold storing and fresh-keeping phase.
4, use the present invention in the grease autoxidation that does not need to stop completely under the conventional refrigeration temperature conditions of ultralow temperature fresh meat product.Can in very long preservation term, from start to finish keep the quality that it was made at that time, keep the natural essential local flavor of original fresh goods, save nutrient content unchanged from damage and lost.
5, use the present invention that meat is not freezed under with interior low temperature environment at-18 ℃.
6, the present invention contains hazardous substance special lowly, and (mercury) is lower than 31 times of state-set standard.(666) be lower than 63 times of state-set standard, DDT is 0.Edible safety coefficient extra-high-speed.
7, the present invention's activity of thoroughly solving the global problem that stoped fresh meat Oxidation of Fat and Oils and enzyme destroys the decomposition of fresh meat product quality.Especially concerning fresh fish meat: the natural pure fresh taste that has kept the fresh aquatic food fish; Kept that fish products protein is not decomposed, consistency; The soft tender fine and smooth not coarse sclerosis that has kept the flesh of fish; The appearance surfaces not brown stain beautiful in colour that has kept fish products; Eliminated fishy smell, the mud fishy smell of fish products, peculiar smell has kept fresh aquatic food fish products delicate fragrance characteristic.
The present invention is described in further detail below in conjunction with embodiment:
Embodiment 1:
1) with (the solids gross weight) glutinous rice 30%, Radix Fructus Rosae Laevigatae 20%, Coniogramme japonica (Thunb.) Diels 10%,, Huanglong's tail 10% extracts juice with 100 ℃ of water temperature heat treatments, 35 ℃ of following juice mix with glutinous rice and soaked 20 days, filter useless juice, and solid material baking is standby to half-dried 50% the moisture of removing;
2) again with vanilla 10%, cloves 5% refers to that it is that 50% liquor extracts juice under 100 ℃ of high temperature that the elixir of life 15% adds concentration, with 1) the gained compound mixes with this extract, handle at 45 ℃ of temperature bottom fermentations, dryly then must accompany the fresh-keeping freshener of particulate powder, pale red or yellowish white.
3) with 100 kilograms of fresh fish meat, undertaken by following technology: with the seasoning in 5 hours of 4 kilograms of processed of the clean thorax cleaning → overstriking of fresh fish refined salt anticorrosion → 20 kilograms of allotment fresh-keeping freshener 7 kilograms of infiltrations → provisional perfusion weak brine (concentration 5%), flood lid soak fish body seasoning isolated, fungi-proofing with air → grain of rice filtration, purification handles → the mixed liquor perfusion of freshener and weak brine flooded again lid immersion fish body (liquid level is above 3 centimeters of fish solids) → pack and put in storage stored refrigerated.Above-mentioned process is carried out (suppressing bacterium) in 3-2 ℃ of low temperature environment, warehouse-in preservation temperature is-5～-10 ℃ (anti-corrosive fresh-keeping).
Embodiment 2:
1) with glutinous rice 40%, Radix Fructus Rosae Laevigatae 15%, giant knotweed 10%, chinaroot greenbrier 5% is extracted juice with 100 ℃ of water temperature heat treatments, and 35 ℃ of following juice mix with glutinous rice and soaked 20 days, filter useless juice, and it is standby that solid material is dried by the fire extremely half-dried 50% the moisture of removing;
2) again with vanilla 15%, cloves 5%, refer to that it is that 50% liquor extracts juice under 100 ℃ of high temperature that the elixir of life 10% adds concentration, with 1) the gained compound mixes with this extract, handle at 45 ℃ of temperature bottom fermentations, dryly then must accompany the fresh-keeping freshener of particulate powder, pale red or yellowish white.
3) with 100 kilograms of fresh porks, undertaken by following technology: with the seasoning in 5 hours of the clean thorax cleaning → overstriking of fresh fish refined salt kilogram processed anticorrosion → 20 kilograms of allotment fresh-keeping freshener 5 kilograms of infiltrations → provisional perfusion weak brine (concentration 5%), flood lid soak fish body seasoning isolated, fungi-proofing with air → grain of rice filtration, purification handles → the mixed liquor perfusion of freshener and weak brine flooded again lid immersion fish body (liquid level is above 3 centimeters of fish solids) → pack and put in storage stored refrigerated.Above-mentioned process is carried out (suppressing bacterium) in 3-2 ℃ of low temperature environment, warehouse-in preservation temperature is-5～-10 ℃ (anti-corrosive fresh-keeping).
Claims (4)
1, a kind of meat preservation freshener, it is characterized in that making raw material is (percentage by weight) glutinous rice 30-50%, vanilla 5-15%, cloves 3-8%, Radix Fructus Rosae Laevigatae 10-20%, Coniogramme japonica (Thunb.) Diels or giant knotweed 5-10% refer to elixir of life 10-20%, Huanglong's tail or chinaroot greenbrier 3-10%; 1. earlier Radix Fructus Rosae Laevigatae, Coniogramme japonica (Thunb.) Diels or giant knotweed, chinaroot greenbrier or Huanglong's tail hot water treatment are extracted juice, juice mixes immersion with glutinous rice, filters useless juice then, will expect admittedly that baking is to the half-dried moisture content that removes; 2. again with referring to that the elixir of life, vanilla, cloves are with extracting juice under the liquor high temperature; Then will be 1., 2. gained mixes, and fermentation process, dryly must accompany the fresh-keeping freshener of fine-particle powder shape, pale red or yellowish white.
2, a kind of preparation method of meat preservation freshener is characterized in that:
1) Radix Fructus Rosae Laevigatae, Coniogramme japonica (Thunb.) Diels or giant knotweed, chinaroot greenbrier or Huanglong's tail are extracted juice 100 ℃ of water temperature heat treatments, 35 ℃ of following juice mix with glutinous rice and soaked 20 days, filter useless juice, and it is standby that solid material is dried by the fire extremely half-dried 50% the moisture of removing;
2) be that 50% liquor extracts juice under 100 ℃ of high temperature with referring to that the elixir of life, vanilla, cloves add concentration, with 1) the gained compound mixes with this extract, handle at 45 ℃ of temperature bottom fermentations, dryly then must accompany the fresh-keeping freshener of fine-particle powder shape, pale red or yellowish white.
3, the method for fresh-keeping freshener processing fresh fish as claimed in claim 1, fresh-keeping freshener with the 5-9% of fresh fish amount is undertaken by following technology: 5 hours → allotment of the clean thorax cleaning → overstriking of fresh fish refined salt processed freshener infiltration → provisional perfusion weak brine is flooded lid soak fish body seasoning → grain of rice filtration, purification and handle → the mixed liquor perfusion of freshener and weak brine is flooded again lid immersion fish body → pack and put in storage stored refrigerated.
4, by the described method of claim 3, it is characterized in that above-mentioned process carries out in 3-2 ℃ of low temperature environment, warehouse-in preservation temperature is-5～-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97125697A CN1055376C (en) | 1997-12-23 | 1997-12-23 | Meat health-care taste improving agent and its preparation method and application technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97125697A CN1055376C (en) | 1997-12-23 | 1997-12-23 | Meat health-care taste improving agent and its preparation method and application technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1220831A CN1220831A (en) | 1999-06-30 |
| CN1055376C true CN1055376C (en) | 2000-08-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97125697A Expired - Fee Related CN1055376C (en) | 1997-12-23 | 1997-12-23 | Meat health-care taste improving agent and its preparation method and application technology |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100352375C (en) * | 2004-02-06 | 2007-12-05 | 王义峰 | Meat product antistaling processing method |
| CN101422191B (en) * | 2008-08-18 | 2011-04-27 | 张岱银 | Plant food preservative and production method thereof |
| CN102669250B (en) * | 2012-05-22 | 2013-07-17 | 东北农业大学 | Natural preserving agent applied to ice-temperature minced fillet and method for ice-temperature preserving of minced fillet utilizing same |
| CN104223314A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preservation method of salted meat product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092942A (en) * | 1993-04-03 | 1994-10-05 | 梁峰 | Compound preservative for fish and meat |
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
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1997
- 1997-12-23 CN CN97125697A patent/CN1055376C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092942A (en) * | 1993-04-03 | 1994-10-05 | 梁峰 | Compound preservative for fish and meat |
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
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| Publication number | Publication date |
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| CN1220831A (en) | 1999-06-30 |
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Granted publication date: 20000816 Termination date: 20100125 |