CN105995393A - Bacteriostat for pickling goose and application of bacteriostat - Google Patents
Bacteriostat for pickling goose and application of bacteriostat Download PDFInfo
- Publication number
- CN105995393A CN105995393A CN201610327985.8A CN201610327985A CN105995393A CN 105995393 A CN105995393 A CN 105995393A CN 201610327985 A CN201610327985 A CN 201610327985A CN 105995393 A CN105995393 A CN 105995393A
- Authority
- CN
- China
- Prior art keywords
- sodium
- antibacterial
- anseris domestica
- pickled
- carnis anseris
- 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
- 241000272814 Anser sp. Species 0.000 title abstract 3
- 238000005554 pickling Methods 0.000 title abstract 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims abstract description 38
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000010344 sodium nitrate Nutrition 0.000 claims abstract description 19
- 239000004317 sodium nitrate Substances 0.000 claims abstract description 19
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 19
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 12
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 12
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 12
- 230000000844 anti-bacterial effect Effects 0.000 claims description 21
- 210000000038 chest Anatomy 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 11
- 150000003278 haem Chemical class 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 6
- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 231100000315 carcinogenic Toxicity 0.000 abstract description 3
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 7
- 238000010255 intramuscular injection Methods 0.000 description 7
- 239000007927 intramuscular injection Substances 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
- 102000001554 Hemoglobins Human genes 0.000 description 5
- 108010054147 Hemoglobins Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000001408 fungistatic effect Effects 0.000 description 4
- 102000036675 Myoglobin Human genes 0.000 description 3
- 108010062374 Myoglobin Proteins 0.000 description 3
- 125000000018 nitroso group Chemical group N(=O)* 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000013595 glycosylation Effects 0.000 description 2
- 238000006206 glycosylation reaction Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 241001465754 Metazoa Species 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
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LFLZOWIFJOBEPN-UHFFFAOYSA-N nitrate, nitrate Chemical compound O[N+]([O-])=O.O[N+]([O-])=O LFLZOWIFJOBEPN-UHFFFAOYSA-N 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 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
- 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
Abstract
The invention discloses a bacteriostat for pickling goose. The bacteriostat is prepared from the following components by mass in terms of eviscerated goose per kilogram: 35-50 mg of sodium nitrate, 30-40 mg of sodium nitrite, 150-170 mg of sodium erythorbate, 50-70 mg of lactic acid, 40-60 mg of DNHF, 70-90 mg of white granulated sugar and 50-80 mg of potassium sorbate. While sodium nitrate and sodium nitrite are reduced to reduce the carcinogenic risk, potassium sorbate is added for bacteriostasis, so that the bacteriostatic effect is remarkably improved, and the color protection function is maintained.
Description
Technical field
The present invention relates to antibacterial and application thereof that Carnis Anseris domestica food is pickled.
Background technology
Meat storing, the course of processing will gradually become kermesinus from cerise until sepia, this is due to the Fe in the present-color material Myoglobin (Mb) of meat and hemoglobin (Hb)2+Progressively it is oxidized to Fe3+Myoglobin and hemoglobin, make meat variable color.In order to protect color, by carrying out protecting color with nitrate, nitrate is under the nitrate reductase effect of antibacterial, it is reduced into nitrite, nitrite generates nitrous acid in acid condition, and owing to the character of nitrous acid is unstable, decomposable asymmetric choice net produces nitroso-group (NO) at normal temperatures, NO quickly combines with the Myoglobin (Mb) in meat and hemoglobin (Hb), generates one containing Fe2+The stable nitrosomyoglobin of vivid redness and nitrosohaemoglobin, therefore make meat products present tempting cerise.But, but the intermediate product secondary amine of nitrous acid and protein metabolism reacts generation nitrosamine, such as HNO2 reacts with dimethyl (secondary) amine and generate N-nitrosodimethylamine, the reaction as also having with amine.Nitrosamine proves there is the strongest carcinogenecity, so the usage amount of NO3-N and NO2-N can be controlled in food from animal experiment.The procreation of suppression microorganism is had certain effect by nitrate, but fungistatic effect or inconspicuous.
Summary of the invention
In place of above-mentioned the deficiencies in the prior art, the problem that the present invention solves is: provide the antibacterial of a kind of good antimicrobial effect.
For solving the problems referred to above, the technical scheme that the present invention takes is as follows:
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 35～50mg, sodium nitrite 30～40mg, sodium erythorbate 150～170mg, lactic acid 50～70mg, dinitroso heme 40～60mg, white sugar 70～90g, potassium sorbate 50～80mg.
Further, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 45mg, sodium nitrite 35mg, sodium erythorbate 160mg, lactic acid 60mg, dinitroso heme 50mg, white sugar 80g, potassium sorbate 60mg.
A kind of antibacterial pickled for Carnis Anseris domestica for preparing the application on Carnis Anseris domestica food, pickles temperature 0～32 degrees Celsius.
A kind of antibacterial pickled for Carnis Anseris domestica, for preparing the application on Carnis Anseris domestica food, pickles temperature at 25 degrees Celsius.
Beneficial effects of the present invention
The present invention, by reducing sodium nitrate and the component of sodium nitrite, while reducing carcinogenic risk, adds potassium sorbate antibacterial to carry out, and fungistatic effect has obtained obvious improvement.Glycosylation nitrous acid hemoglobin is formed by adding white sugar; on the one hand making fowl skin, muscle surface is burnt sugar coloring; on the other hand the heat stability of colour former is played conclusive protective effect; in the case of sodium nitrate and sodium nitrite addition are less, still can ensure that cerise will not thin out or brown stain.
Detailed description of the invention
Below present invention is described in further detail.
Embodiment 1
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 35mg, sodium nitrite 30mg, sodium erythorbate 150mg, lactic acid 50mg, dinitroso heme 40mg, white sugar 70g, potassium sorbate 50mg.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 25 DEG C, pickle 20～30 hours.
Embodiment 2
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 35mg, sodium nitrite 35mg, sodium erythorbate 155mg, lactic acid 55mg, dinitroso heme 50mg, white sugar 70g, potassium sorbate 60mg.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 32 DEG C, pickle 20～30 hours.
Embodiment 3
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 40mg, sodium nitrite 38mg, sodium erythorbate 160mg, lactic acid 60mg, dinitroso heme 55mg, white sugar 80g, potassium sorbate 70mg.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 27 DEG C, pickle 20～30 hours.
Embodiment 4
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 50mg, sodium nitrite 40mg, sodium erythorbate 170mg, lactic acid 70mg, dinitroso heme 60mg, white sugar 90g, potassium sorbate 75mg.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 25 DEG C, pickle 20～30 hours.
Embodiment 5
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 45mg, sodium nitrite 35mg, sodium erythorbate 160mg, lactic acid 60mg, dinitroso heme 50mg, white sugar 80g, potassium sorbate 60mg.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 28 DEG C, pickle 20～30 hours.
Comparative example 1
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 45mg, sodium nitrite 35mg, sodium erythorbate 160mg, lactic acid 60mg, dinitroso heme 50mg, white sugar 80g.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 28 DEG C, pickle 20～30 hours.
Comparative example 2
A kind of antibacterial pickled for Carnis Anseris domestica, by per kilogram clean thorax fowl restatement, including the component of following quality: sodium nitrate 40mg, sodium nitrite 38mg, sodium erythorbate 160mg, lactic acid 60mg, dinitroso heme 55mg, white sugar 80g.Take clean clean thorax fowl, intramuscular injection 10～20ml, coordinate wet cure, at 30 DEG C, pickle 20～30 hours.
Five embodiments of the present invention and guarantor's color bacteriostasis property of two comparative examples are as follows:
| Embodiment is numbered | Strain procreation degree % | Color development reservation degree % |
| Embodiment 1 | 32 | 93 |
| Embodiment 2 | 23 | 92 |
| Embodiment 3 | 42 | 95 |
| Embodiment 4 | 32 | 94 |
| Embodiment 5 | 21 | 93 |
| Comparative example 1 | 44 | 97 |
| Comparative example 2 | 53 | 98 |
By example performed as described above, by the increase of potassium sorbate, reduce sodium nitrate and sodium nitrite usage amount, the fungistatic effect of meat is significantly improved, simultaneously, owing to the amino of potassium sorbate also has certain effect for protecting color, so guarantor's chromatic effect of the present invention also will not be very poor, to sum up, the present invention is antibacterial to be obviously improved, there is the function protecting color simultaneously, it is to avoid the harm that sodium nitrate and sodium nitrite are excessively used.
Owing to the meat of general postmortem aging is because of containing lactic acid, pH value 5.6～5.8 scope, so being not required to outer acid adding can generate nitrous acid, so present invention eliminates the component of lactic acid.The present invention, by reducing sodium nitrate and the component of sodium nitrite, while reducing carcinogenic risk, adds potassium sorbate antibacterial to carry out, and fungistatic effect has obtained obvious improvement.Glycosylation nitrous acid hemoglobin is formed by adding white sugar; on the one hand making fowl skin, muscle surface is burnt sugar coloring; on the other hand the heat stability of colour former is played conclusive protective effect; in the case of sodium nitrate and sodium nitrite addition are less, still can ensure that cerise will not thin out or brown stain.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (4)
1. the antibacterial pickled for Carnis Anseris domestica, it is characterised in that by per kilogram clean thorax fowl restatement, including the component of following quality:
Sodium nitrate 35～50mg, sodium nitrite 30～40mg, sodium erythorbate 150～170mg, lactic acid 50～70mg, two
Nitroso-ferrous haemachrome 40～60mg, white sugar 70～90g, potassium sorbate 50～80mg.
The antibacterial pickled for Carnis Anseris domestica the most according to claim 1, it is characterised in that by per kilogram clean thorax fowl restatement, bag
Include the component of following quality: sodium nitrate 45mg, sodium nitrite 35mg, sodium erythorbate 160mg, lactic acid 60mg,
Dinitroso heme 50mg, white sugar 80g, potassium sorbate 60mg.
A kind of antibacterial pickled for Carnis Anseris domestica the most according to claim 1 or claim 2 for preparing the application on Carnis Anseris domestica food, its
It is characterised by: pickle temperature at 25～32 degrees Celsius.
A kind of antibacterial pickled for Carnis Anseris domestica the most according to claim 1 or claim 2 for preparing the application on Carnis Anseris domestica food, its
It is characterised by: pickle temperature at 28 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610327985.8A CN105995393A (en) | 2016-05-17 | 2016-05-17 | Bacteriostat for pickling goose and application of bacteriostat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610327985.8A CN105995393A (en) | 2016-05-17 | 2016-05-17 | Bacteriostat for pickling goose and application of bacteriostat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995393A true CN105995393A (en) | 2016-10-12 |
Family
ID=57097776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610327985.8A Pending CN105995393A (en) | 2016-05-17 | 2016-05-17 | Bacteriostat for pickling goose and application of bacteriostat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995393A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060269619A1 (en) * | 2004-04-08 | 2006-11-30 | Micro Nutrient, Llc | Nutrient system for individualized responsive dosing regimens |
| CN1931021A (en) * | 2006-09-30 | 2007-03-21 | 广东省食品工业研究所 | Meat product color developing agent |
| CN101120772A (en) * | 2007-09-07 | 2008-02-13 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN102132893A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Material formulation of preserved chicken legs and preparation method thereof |
| CN103371357A (en) * | 2013-06-20 | 2013-10-30 | 句容市红掌食品有限公司 | Color former used for pickling fowl delicatessen and application of color former |
-
2016
- 2016-05-17 CN CN201610327985.8A patent/CN105995393A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060269619A1 (en) * | 2004-04-08 | 2006-11-30 | Micro Nutrient, Llc | Nutrient system for individualized responsive dosing regimens |
| CN1931021A (en) * | 2006-09-30 | 2007-03-21 | 广东省食品工业研究所 | Meat product color developing agent |
| CN101120772A (en) * | 2007-09-07 | 2008-02-13 | 东北农业大学 | Composite food colored preservative and preparation method thereof |
| CN102132893A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Material formulation of preserved chicken legs and preparation method thereof |
| CN103371357A (en) * | 2013-06-20 | 2013-10-30 | 句容市红掌食品有限公司 | Color former used for pickling fowl delicatessen and application of color former |
Non-Patent Citations (3)
| Title |
|---|
| 戴瑞彤，等: "真空包装冷却牛肉货架期和色泽稳定性技术研究", 《食品科技》 * |
| 王君粹: "山梨酸盐在肉制品和禽肉制品上的应用", 《食品科学》 * |
| 韩功卿: "低盐低硝红肠保质期的研究", 《肉类工业》 * |
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|---|---|---|---|
| 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: 20161012 |
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| RJ01 | Rejection of invention patent application after publication |