CN105557971A - Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent - Google Patents
Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent Download PDFInfo
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- CN105557971A CN105557971A CN201510878232.1A CN201510878232A CN105557971A CN 105557971 A CN105557971 A CN 105557971A CN 201510878232 A CN201510878232 A CN 201510878232A CN 105557971 A CN105557971 A CN 105557971A
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
Abstract
The invention belongs to the technical field of fresh-keeping agents for agricultural products and foods, and discloses a natural biological fresh-keeping agent for fresh poultry meat and a method for applying the natural biological fresh-keeping agent. The natural biological fresh-keeping agent comprises, by weight, 30-55% of herba lophatheri extract, 5-25% of nisin and 30-45% of protamine. Natural biological fresh-keeping agents are analyzed, detected and screened on a large scale, and the selected herba lophatheri extract, the selected nisin and the selected protamine are compounded according to certain proportions to obtain the natural biological fresh-keeping agent; microbial growth and fat oxidation can be effectively inhibited when the fresh-keeping agent is used for storing the fresh poultry meat at the temperatures of 0-4 DEG C, influence on colors, aroma and taste of the fresh poultry meat can be prevented, the shelf lives of products can be effectively prolonged, and the natural biological fresh-keeping agent conforms to safe, non-toxic and pollution-free concepts. The natural biological fresh-keeping agent and the method have the advantages of simplicity in operation and convenience in use.
Description
Technical field
The invention belongs to agricultural product and food preservative technical field, particularly, relate to a kind of fresh poultry natural biological freshness-preserving agent and using method thereof.
Background technology
Along with the propelling of urbanization process and taking place frequently of bird flu epidemic situation, ordered about the poultry market of farm produce and now killed cash sale pattern to the transformation of concentrating pattern of butchering, live-bird is sold and is turned to fresh or freezing sale.Both at home and abroad all carrying forward vigorously " poultry concentrate butcher, the listing of fresh poultry ", after butchering fowl, being subject to the impact of Dead weight and environmental factor, there is a large amount of microorganism in poultry body surface, accelerates the putrid and deteriorated of poultry.
The rotten main manifestations of fresh poultry is the raised growth degraded of breeding to protein of microorganism in storage and the oxidation to fat.Chemical classes anticorrisive agent, as Sodium Benzoate, potassium sorbate, sodium dehydroacetate, sodium Diacetate etc. have good inhibition to the microorganism on poultry surface, but has obvious impact to poultry local flavor, and long-term eating has certain negative effect to healthy.Natural biological freshness-preserving agent is that a class derives from dynamic planting and the new food additive of enzyme that microorganism or animals and plants and microorganism produce, because it is natural, safety, and use amount is little, antibacterial and/or antioxidant effect is good, to the fine quality, the Shelf-life that maintain food, there is good effect, therefore, natural biological freshness-preserving agent more and more receives the concern of people.
For poultry anti-staling agent, some researchs are also carried out both at home and abroad.Publication No. is the poultry anti-staling agent patent of invention of CN102369976A, discloses a kind of poultry anti-staling agent, is made up of citric acid, two propyleneglycoles-oleate, sodium chloride, griseofulvin, vitamin C.The griseofulvin added in this patent antistaling agent is a kind of antifungal agent, and research finds that it easily causes the illnesss such as nerve, has stronger side effect to the patient such as porpharia, liver failure and pregnant woman.
Publication No. is the cold fresh-keeping agent for meat of a kind of high-performance bio plyability and the using method thereof of CN103918769A, and the pH value of its antistaling agent is 3 ~ 6, and composition comprises lysozyme, shitosan, calcium propionate, ascorbic acid and distilled water.Wherein, calcium propionate, ascorbic acid are chemicals, and low ph value directly has influence on local flavor and the color and luster of cold fresh meat.
Publication No. is cold fresh-keeping agent for meat of a kind of film base compound mangosteen polyphenol of CN104222267A and preparation method thereof, adopt mangosteen shell polyphenol and nisin, sodium hexametaphosphate and water-solubility membrane base composite, play minimizing micro organism quantity, water conservation and oxidation resistant function.This patent focuses on the extraction process of mangosteen shell polyphenol, and fresh-keeping object is cold fresh pork.
Publication No. is the cold fresh-keeping agent for meat patent of invention of a kind of green safety of CN104738149A, and its antistaling agent composition is Germinatus Phragmitis extract, galic essential oil, streptococcus lactis peptide, caryophyllus oil, fresh ginger volatile oil.Raw material described in this patent, has a strong impact on the original local flavor of cold fresh meat.
Publication No. is that the patent of invention of CN104106621 discloses a kind of Chilled Meats composite preservative, and its antistaling agent composition is eugenol, pine needle meal, lactic acid, fresh-keeping for sika deer Chilled Meats.Can pine needle meal composition be not quite clear, cannot judge be used for food preservation, and described raw material can have a strong impact on original local flavor of product.
Paper " chemical bacteria reducing process is on the fresh-keeping effect of iced chicken meat " inquires into the impact of different chemical antistaling agent on growth of microorganism level and biogenic amine growing amount in Fresh Grade Breast cold storage procedure, evaluates the security of its bacteria reducing effect and application.Use bacteria reducing liquid, especially lactic acid and citric acid treatment, for reduction divided chicken microbial contamination level, there is positive effect, energy significant prolongation iced chicken meat shelf life, significantly can also suppress the generation of harmful organism amine simultaneously, delay the generation of corrupt organoleptic feature, improve the edible safety of iced chicken meat product.Paper acidulant reduces the microorganism on broiler chicken surface, has certain effect to minimizing Initial microorganisms, but does not consider the bacteriostasis of impact on poultry local flavor and later stage storage and transport process.
" 3 kinds of bio-preservatives are to the research of iced chicken meat fresh-keeping effect " is using CMC (CCS), nisin (Nisin), lysozyme (lysozyme) as the new fresh chicken meat of complex biological preservative process.Result shows when CMC, Nisin, lysozyme carry out composite with 1.85%, 0.05%, 0.08% respectively, best to the fresh-keeping effect of iced chicken meat." crude antistaling agent is on the impact of chilled fresh chicken fresh-keeping effect " compares shitosan, natamycin, epsilon-polylysine three kinds of natural biological freshness-preserving agents are to the fresh-keeping effect of chilled fresh chicken, the bacteriostasis, preservation effect that result shows 1.0% shitosan processed group is best, than not treated control group by shelf life extension 6 days.CMC/chitosan molecule the amount adopted in above two sections of papers is comparatively large, needs to be dissolved in acetic acid solution, has a significant impact poultry local flavor and color and luster, and addition is comparatively large, cannot apply in actual production.
" composite preservative is to the optimization of segmentation fresh chicken fresh-keeping effect " determines that the optimum proportioning of composite preservative be Nisin concentration is 0.03%, and sodium Diacetate concentration is 0.25%, and shrimp shell extract concentration is 0.3%.Through the chicken of composite preservative process, the shelf-life of chicken can be made under 4 DEG C of refrigerated conditions than contrast prolongation 5 ~ 6d.Paper does not consider the poultry feature of whole fowl distribution state, for the antistaling agent that divided chicken adopts biological and chemical composite, decrease the consumption of overall antistaling agent, but still need to use under the environment of micro-acid, and sodium Diacetate still can affect product special flavour.
Summary of the invention
For the deficiencies in the prior art, the present invention is directed to poultry surface and lumen microbial, material base difference, provide a kind of fresh poultry natural biological freshness-preserving agent.The present invention, by analyzing large-scale natural biological freshness-preserving agent, detect and screen, selects Herba Lophatheri extract, nisin and nucleoprotamine composite by a certain percentage, obtains natural biological freshness-preserving agent.This antistaling agent 0 ~ 4 DEG C of preservation to fresh poultry, can effectively suppress growth of microorganism and fat oxidation, not affect the color, smell and taste of fresh poultry, effectively can extend shelf life of products, meet safe, nontoxic, non-harmful theory simultaneously, have simple to operate, advantage easy to use.
Another object of the present invention is to the using method that above-mentioned natural biological freshness-preserving agent is provided.
Above-mentioned purpose of the present invention is achieved by the following technical programs.
A kind of fresh poultry natural biological freshness-preserving agent, is made up of each component of following mass percent: Herba Lophatheri extract 30 ~ 55%, nisin 5 ~ 25%, nucleoprotamine 30 ~ 45%.
Fresh poultry contains rich in protein and other nutritional labelings, and water activity is very high, and be the ideal culture medium of growth of microorganism, breeding, microbes is amount reproduction at short notice.The present invention, by analyzing large-scale natural biological freshness-preserving agent, detect and screen, selects Herba Lophatheri extract, nisin and nucleoprotamine to carry out composite.
Wherein, lophatherum gracile is the plant of food and medicine consangunity, the main component of its extract is Flavonoid substances, four kinds of flavonoid glycosides based on carbon glycoside: orientoside (orien-tin), Lutonaretin (isoorientin), Vitexina (vitexin) and Saponaretin (isovitexin); Also containing a small amount of acid heteroglycan, chlorogenic acid, caffeic acid etc.Herba Lophatheri extract has suppression microorganism and oxidation resistant effect, has good protective effect for poultry epidermis and subcutaneous fat.Research finds, the Pseudomonas alba, Escherichia coli, salmonella, proteus etc. of Herba Lophatheri extract to poultry surface all have good inhibitory action.
Nisin is a kind of nontoxic natural antiseptic agent, has no adverse effects to the color, mouthfeel etc. of food; Its antibacterial action is the normal function by interference cell film, causes the infiltration of cell membrane, and nutrient loss and film potential decline, thus cause the death of pathogenic bacteria and spoilage organisms cell.Nisin has good inhibitory action to gram-positive bacteria, suppresses poor to Gram-negative bacteria.
Nucleoprotamine is basic polypeptide, suppresses even to kill bacterial cell, thus reaches its fungistatic effect, therefore all have good inhibitory action to gram-positive bacteria and negative bacterium by the approach such as permeability destroying the cell membrane of bacterium, cell membrane and change cell.Research finds, nucleoprotamine all has fine inhibitory action to staphylococcus aureus, pseudomonas, thermophilic circumfili bacterium, lactobacillus and gut flora.
By composite by a certain percentage for above-mentioned three kinds of materials, not only there is not antagonism in inventor, also has good synergistic function, and respective feature is performed to the best between three kinds of antistaling agents.At 0 ~ 4 DEG C, 7d is preserved with the fresh poultry after this composite antistaling agent process, by analysis, VBN < 15mg/100g, total number of bacterial colonies < 10
4cfu/g, there is not significant difference in product when drip loss, cooking loss rate and sensory evaluation and 0d.
Preferably, (lophatherum gracile cleans and crush to adopt self-control Herba Lophatheri extract; Pulverize; Ultrasonic wave 440w after infiltrating, process 10min; Extracting in boiling water 10min; 100 orders filter; Vacuum Concentration is to 0.5g/mL; Spraying dry; Obtain Herba Lophatheri extract pulvis.Wherein, Flavonoid substances >=30%; Phenolic acid class >=30%).
Preferably, be made up of each component of following mass percent: Herba Lophatheri extract 40%, nisin 20%, nucleoprotamine 40%.
A using method for above-mentioned natural biological freshness-preserving agent, is dissolved in the water described natural biological freshness-preserving agent in 3 ~ 8% ratios and obtains fresh-keeping liquid, fresh poultry is soaked in 3 ~ 10s in described fresh-keeping liquid, draining, preservation.
Preferably, after after described draining, rapid airing or cold wind blow 60 ~ 90s, packaging, 0 ~ 4 DEG C of preservation.
Compared with prior art, beneficial effect of the present invention is:
(1) antistaling agent prescription of the present invention, be based upon on the basis to poultry surface, lumen microbial kind and growth characteristics research, select, to mentioned microorganism, there is the Herba Lophatheri extract of inhibition, nucleoprotamine and nisin pointedly, and carry out composite by a certain percentage, synergistic function between each antistaling agent is played to optimum, plays the antioxidant effect that it is good simultaneously.
(2) Herba Lophatheri extract selected by the present invention, nisin, nucleoprotamine three kinds of materials are the natural materials coming from plant, microorganism and animal respectively, its maximum feature is exactly safe, nontoxic, nuisanceless, and edible safety can not produce drug resistance and other side effects.
(3) composite antistaling agent good water solubility, easy to use, the epidermis of being in and poultry surface have good curtain coating, adopt immersion way to after fresh poultry process, 7d is preserved under 0 ~ 4 DEG C of condition, VBN < 15mg/100g, total number of bacterial colonies < 10
4cfu/g, there is not significant difference in drip loss, cooking loss rate and sensory evaluation and fresh products, fresh-keeping effect is remarkable.
(4) antistaling agent of the present invention has antibacterial, antioxidation, effectively extend the fresh poultry shelf-life, and product color, smell and taste is unaffected, have simple to operate, advantage easy to use.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but embodiment does not limit in any form the present invention.Unless stated otherwise, the present invention adopts reagent, method and apparatus are the art conventional reagent, method and apparatus.
Herba Lophatheri extract described in embodiment adopts self-control Herba Lophatheri extract, and (lophatherum gracile cleans and crush; Pulverize; Ultrasonic wave 440w after infiltrating, process 10min; Extracting in boiling water 10min; 100 orders filter; Vacuum Concentration 0.5g/mL; Spraying dry; Obtain Herba Lophatheri extract pulvis.Wherein, Flavonoid substances >=30%; Phenolic acid class >=30%).
Embodiment 1
The present embodiment provides a kind of fresh poultry natural biological freshness-preserving agent, is made up of each component of following mass percent: 40% Herba Lophatheri extract, 20% nisin, 40% nucleoprotamine.
According to the above ratio three kinds of materials are carried out composite, fully mix, obtain described natural biological freshness-preserving agent.
During use, in 3% ratio, be dissolved in 0 ~ 4 DEG C of aseptic deionized water, drawn poultry or segmentation product are soaked this fresh-keeping liquid 3 ~ 10s, and rapid airing after draining, packs.
When poultry trunk initial bacteria total plate count content≤6 × 10
2cfu/g, has good fresh-keeping effect, 0-4 DEG C of preservation 7d, still reaches " fresh, freeze poultry product " (GB16869-2005) standard.
Embodiment 2
The present embodiment provides a kind of fresh poultry natural biological freshness-preserving agent, is made up of each component of following mass percent: 35% Herba Lophatheri extract, 25% nisin, 40% nucleoprotamine.
According to the above ratio three kinds of materials are carried out composite, fully mix, obtain described natural biological freshness-preserving agent.
During use, in 5% ratio, be dissolved in 0 ~ 4 DEG C of aseptic deionized water, drawn poultry or segmentation product are soaked this fresh-keeping liquid 3 ~ 10s, and after draining, cold wind blows 60 ~ 90s, and aseptic plastic bag is packed, 0 ~ 4 DEG C of preservation.
When poultry trunk initial bacteria total plate count content≤1 × 10
4cfu/g, has good fresh-keeping effect, 0-4 DEG C of preservation 7d, still reaches " fresh, freeze poultry product " (GB16869-2005) standard.
Embodiment 3
The present embodiment provides a kind of fresh poultry natural biological freshness-preserving agent, is made up of each component of following mass percent: 40% Herba Lophatheri extract, 15% nisin, 45% nucleoprotamine.
According to the above ratio three kinds of materials are carried out composite, fully mix, obtain described natural biological freshness-preserving agent.
During use, in 8% ratio, be dissolved in 0 ~ 4 DEG C of aseptic deionized water, drawn poultry or segmentation product are soaked this fresh-keeping liquid 3 ~ 10s, and rapid airing after draining, packs.
When poultry trunk initial bacteria total plate count content≤1 × 10
4cfu/g, has good fresh-keeping effect, 0-4 DEG C of preservation 7d, still reaches " fresh, freeze poultry product " (GB16869-2005) standard.
Comparative example 1
This comparative example provides a kind of fresh poultry natural biological freshness-preserving agent, is made up of: Herba Lophatheri extract each component of following mass percent: nucleoprotamine is that 1:1(lacks nisin).
According to the above ratio two kinds of materials are carried out composite, fully mix, obtain described natural biological freshness-preserving agent.
The using method of above-mentioned natural biological freshness-preserving agent is identical with embodiment 1, and owing to lacking nisin, the staphylococcus on poultry surface, the dead circumfili bacterium raised growth of heat, when poultry trunk initial bacteria total plate count content≤1 × 10
4cfu/g, the shelf-life is 3d only.
Comparative example 2
This comparative example provides a kind of fresh poultry natural biological freshness-preserving agent, and its component is substantially identical with embodiment 1 with content, and difference is, described Herba Lophatheri extract purslane extract substitutes.
Three kinds of materials are carried out composite, fully mixes, obtain described natural biological freshness-preserving agent.
The using method of above-mentioned natural biological freshness-preserving agent is identical with embodiment 1, when poultry trunk initial bacteria total plate count content≤1 × 10
4cfu/g, has good fresh-keeping effect, 0-4 DEG C of preservation 7d, still reaches " fresh, freeze poultry product " (GB16869-2005) standard.But purslane extract color is brown, have impact on the natural color and luster of poultry, and POV value rises, and illustrates that oxidation resistance is more weak.
Comparative example 3
This comparative example provides a kind of fresh poultry natural biological freshness-preserving agent, is made up of each component of following mass percent: 40% Herba Lophatheri extract, 35% nisin, 25% nucleoprotamine.
According to the above ratio two kinds of materials are carried out composite, fully mix, obtain described natural biological freshness-preserving agent.
The using method of above-mentioned natural biological freshness-preserving agent is identical with embodiment 1, when poultry trunk initial bacteria total plate count content≤1 × 10
4cfu/g, " fresh, freeze poultry product " (GB16869-2005) standard, 0-4 DEG C can only preservation 3d.Because the main spoilage organisms (pseudomonad, salmonella etc.) of nucleoprotamine to poultry surface has good inhibitory action, but because nucleoprotamine belongs to polypeptides matter, too low concentration becomes the nutriment of microorganism on the contrary, facilitates microbial growth.
Comparative example 4
This comparative example is identical with natural biological freshness-preserving agent described in embodiment 1, and difference is, in use, by described natural biological freshness-preserving agent in 10% ratio be dissolved in aseptic deionized water.Other usings method are identical.
When poultry trunk initial bacteria total plate count content≤1 × 10
4cfu/g, has good fresh-keeping effect, 0-4 DEG C of preservation 9d, still reaches " fresh, freeze poultry product " (GB16869-2005) standard.Shelf-life due to chilled poultry is 7d, extends and does not conform to and the excessive quality guarantee period with standard, cause the waste of resource, and fresh-keeping expense improves.
Claims (3)
1. a fresh poultry natural biological freshness-preserving agent, is characterized in that, is made up of each component of following mass percent: Herba Lophatheri extract 30 ~ 55%, nisin 5 ~ 25%, nucleoprotamine 30 ~ 45%.
2. natural biological freshness-preserving agent according to claim 1, is characterized in that, is made up of each component of following mass percent: Herba Lophatheri extract 40%, nisin 20%, nucleoprotamine 40%.
3. the using method of natural biological freshness-preserving agent described in claim 1 or 2, is characterized in that, being dissolved in the water in 3 ~ 8% ratios by described natural biological freshness-preserving agent obtains fresh-keeping liquid, fresh poultry is soaked in 3 ~ 10s in described fresh-keeping liquid, draining, preservation.
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| CN107625025A (en) * | 2017-09-29 | 2018-01-26 | 武汉华士特工业生物技术开发有限公司 | A kind of whole antistaling agent of maca and preservation method |
| CN107788092A (en) * | 2017-11-30 | 2018-03-13 | 陆滔 | The freezing method of fillet |
| CN111027784A (en) * | 2019-12-26 | 2020-04-17 | 上海市农业科学院 | Method for predicting shelf life of cold fresh chicken |
| CN111027784B (en) * | 2019-12-26 | 2023-04-18 | 上海市农业科学院 | Method for predicting shelf life of cold fresh chicken |
| CN113142292A (en) * | 2020-12-29 | 2021-07-23 | 湖州展旺食品科技有限公司 | Method for prolonging preservation period of cold fresh meat by using antibacterial lactobacillus composite preservation solution |
| CN114403212A (en) * | 2022-02-10 | 2022-04-29 | 广西东鸣现代农业发展有限公司 | Tomato preservative and preparation method thereof |
| CN114600952A (en) * | 2022-03-29 | 2022-06-10 | 四川丰泰食品科技有限公司 | Neutral non-sulfuration biological preservative and application thereof |
| CN114600952B (en) * | 2022-03-29 | 2024-02-06 | 四川丰泰食品科技有限公司 | Neutral non-sulfurized biological antistaling agent and its use |
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Application publication date: 20160511 |