CN106577988A - Natural compound meat preservative and preparation method thereof - Google Patents
Natural compound meat preservative and preparation method thereof Download PDFInfo
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- CN106577988A CN106577988A CN201611112798.4A CN201611112798A CN106577988A CN 106577988 A CN106577988 A CN 106577988A CN 201611112798 A CN201611112798 A CN 201611112798A CN 106577988 A CN106577988 A CN 106577988A
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- parts
- natural
- antistaling agent
- powder
- cortex cinnamomi
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a preservative, in particular to a natural compound meat preservative and a preparation method thereof. The natural compound meat preservative is prepared from the following raw materials in parts by mass: 10-15 parts of radix scutellariae, 10-15 parts of fructus forsythiae, 45-55 parts of flos caryophylli, 20-30 parts of cortex cinnamomi, 5-10 parts of cinnamon, 15-25 parts of chitosan and 6-8 parts of tea polyphenols. The provided natural compound meat preservative has good preservation effect, prolongs the preservation time of pork, contains no additive and is harmless to human body; the preparation method of the natural compound meat preservative is simple and low in cost.
Description
Technical field
The present invention relates to a kind of antistaling agent, especially natural to be combined meat antistaling agent and preparation method thereof.
Background technology
Cold fresh meat compares chilled meat and Fresh meat has many good qualities：Safety and sanitation, take conveniently.With foods supervision system
Increasingly mature and related check is scientific and technical to make rapid progress, and requirement of the people to meat product has not only rested on sense organ product
In matter, and understand meat productss quality with being desirable to qualitative, quantitative.Cold fresh meat be organized in preservation during in can because of spontaneous change or
The effect of person's extraneous factor and destroy the quality of cold fresh meat.In addition cold fresh meat production, transport and preserve during will necessarily by light,
The factors such as catalyst, moisture, oxygen, ray and temperature affect, and cause the carrying out of fat oxidation reaction in meat and cause cold fresh
Carnic acid loses, and then distributes the astringent taste of corruption, stink, also results in meat surface brown while the quality and nutritive value of meat is destroyed
The appearance of change, destroys the original local flavor of meat, shortens the shelf-life of cold fresh meat, can also be detrimental to health.
The content of the invention
To solve the above problems, the present invention provide it is a kind of without harmful components, it is of good preservation effect natural compound meat fresh-keeping
Agent and preparation method thereof, concrete technical scheme is：
It is natural to be combined meat antistaling agent, it is made up by mass fraction of following material：10～15 parts of HUANGDA, Fructus Forsythiae 10～15
Part, 45～55 parts of Flos Caryophylli, 20～30 parts of Cortex Cinnamomi, 5～10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 15～25 parts of shitosan, 6～8 parts of tea polyphenols.
The tea polyphenols are powder, and content is not less than 95%.
The shitosan is powder, wherein deacetylated >=95%.
The natural preparation method for being combined meat antistaling agent, comprises the steps of：
(1) choose that drys, pure, nothing is gone mouldy, the HUANGDA of free from insect pests, Fructus Forsythiae, Flos Caryophylli, Cortex Cinnamomi and Cortex cinnamomi japonici (Ramulus Cinnamomi) use high speed powder respectively
Broken machine is crushed；
(2) powder is screened with 40 mesh sieve respectively；
(3) powder for having screened is mixed, adds 4～6 times of ethanol of gross weight；
(4) mixed liquor is poured in reactor, 60～70 DEG C of temperature, timing agitation, is soaked 6～8 hours；
(5) it is filtrated to get filtrate；
(6) 10 times of gross weight of distilled water is added in filtrate；
(7) shitosan and tea polyphenols are added；
(8) temperature of reaction kettle is risen to 120 DEG C to sterilize 20 minutes, obtains aseptic liquid natural and be combined meat antistaling agent.
Concentration of alcohol described in step (3) is 70%.
Tea polyphenols have good damage-retardation effect of guaranteeing the quality to meat, especially have significant suppression to heat-resisting brood cell bacterium etc.
System and killing action, and have elimination stink, fishy smell, prevent the effect of oxidation stain.
Shitosan is easy to dissolving in weak acid solvent, contains amino (NH2+) in the solution after dissolving, and these amino pass through
Suppress antibacterial with reference to negatron.
Not only biocidal property is strong for crude antistaling agent, and safety is good, good stability, and has very wide scope of restraining fungi, and some are natural
Antistaling agent also has certain nutritive peculiarity.In terms of food, spice in addition to giving the local flavor special on sense organ of food,
It also has antibacterial anti-corrosion, antioxygen deodorization and physiological hygiene function.
Through test, natural compound meat antistaling agent is sprayed on cold-blooded meat, cold fresh meat 0～4 DEG C of storage mistake of 12 days
Cheng Zhong, natural compound meat antistaling agent can effectively suppress cold fresh meat juice loss, suppress cold fresh meat pH value, TVB-N contents
Rising and postpone the fat oxidation in cold fresh meat, reduce the ascendant trend of acid value, TBA values and POV values, fresh-keeping effect
It is good.
Compared with prior art the invention has the advantages that：
The present invention provide natural compound meat Preserving Reagent Freshening Effect is good, extend the fresh keeping time of Carnis Sus domestica, no added
Agent, harmless, the natural preparation method for being combined meat antistaling agent is simple, low cost.
Specific embodiment
Now it is described further by embodiment.
It is natural to be combined meat antistaling agent
Embodiment one
It is natural to be combined meat antistaling agent, it is made up by mass fraction of following material：10 parts of HUANGDA, 10 parts of Fructus Forsythiae, Flos Caryophylli 45
Part, 20 parts of Cortex Cinnamomi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 15 parts of shitosan, 6 parts of tea polyphenols.
Embodiment two
It is natural to be combined meat antistaling agent, it is made up by mass fraction of following material：15 parts of HUANGDA, 15 parts of Fructus Forsythiae, Flos Caryophylli 55
Part, 30 parts of Cortex Cinnamomi, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 25 parts of shitosan, 8 parts of tea polyphenols.
The natural preparation method for being combined meat antistaling agent
Embodiment three
The natural preparation method for being combined meat antistaling agent, comprises the steps of：
(1) selection is dry, pure, nothing is gone mouldy, HUANGDA 10g of free from insect pests, Fructus Forsythiae 10g, Flos Caryophylli 45g, Cortex Cinnamomi 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi)
5g, is crushed with high speed disintegrator respectively；
(2) powder is screened with 40 mesh sieve respectively；
(3) powder for having screened is mixed, adds 340g ethanol, concentration of alcohol 70%；
(4) mixed liquor is poured in reactor, temperature 60 C, timing agitation, is soaked 8 hours；
(5) it is filtrated to get filtrate；
(6) 10 times of gross weight of distilled water is added in filtrate；
(7) shitosan 15g and 6g tea polyphenols are added；
(8) temperature of reaction kettle is risen to 120 DEG C to sterilize 20 minutes, obtains aseptic liquid natural and be combined meat antistaling agent.
Claims (5)
1. it is natural to be combined meat antistaling agent, it is characterised in that to be made up by mass fraction of following material：10～15 parts of HUANGDA, company
Stick up 10～15 parts, 45～55 parts of Flos Caryophylli, 20～30 parts of Cortex Cinnamomi, 5～10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 15～25 parts of shitosan, 6～8 parts of tea polyphenols.
2. it is according to claim 1 it is natural be combined meat antistaling agent, it is characterised in that the tea polyphenols be powder, content
Not less than 95%.
3. it is according to claim 1 it is natural be combined meat antistaling agent, it is characterised in that the shitosan be powder, wherein
Deacetylated >=95%.
4. it is according to claim 1 it is natural be combined meat antistaling agent preparation method, it is characterised in that comprising following step
Suddenly：
(1) choose that drys, pure, nothing is gone mouldy, the HUANGDA of free from insect pests, Fructus Forsythiae, Flos Caryophylli, Cortex Cinnamomi and Cortex cinnamomi japonici (Ramulus Cinnamomi) use high speed disintegrator respectively
Crush；
(2) powder is screened with 40 mesh sieve respectively；
(3) powder for having screened is mixed, adds 4～6 times of ethanol of gross weight；
(4) mixed liquor is poured in reactor, 60～70 DEG C of temperature, timing agitation, is soaked 6～8 hours；
(5) it is filtrated to get filtrate；
(6) 10 times of gross weight of distilled water is added in filtrate；
(7) shitosan and tea polyphenols are added；
(8) temperature of reaction kettle is risen to 120 DEG C to sterilize 20 minutes, obtains aseptic liquid natural and be combined meat antistaling agent.
5. it is according to claim 4 it is natural be combined meat antistaling agent preparation method, it is characterised in that institute in step (3)
The concentration of alcohol stated is 70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112798.4A CN106577988A (en) | 2016-12-06 | 2016-12-06 | Natural compound meat preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112798.4A CN106577988A (en) | 2016-12-06 | 2016-12-06 | Natural compound meat preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577988A true CN106577988A (en) | 2017-04-26 |
Family
ID=58597250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611112798.4A Pending CN106577988A (en) | 2016-12-06 | 2016-12-06 | Natural compound meat preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106577988A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838296A (en) * | 2020-08-07 | 2020-10-30 | 苏州闻达食品配料有限公司 | Natural fresh-keeping preservative for sauced marinated meat products |
| CN112956527A (en) * | 2021-03-13 | 2021-06-15 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN115226756A (en) * | 2021-04-23 | 2022-10-25 | 袁宝多 | Preparation method of Chinese herbal medicine preservative for cooked meat products |
-
2016
- 2016-12-06 CN CN201611112798.4A patent/CN106577988A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838296A (en) * | 2020-08-07 | 2020-10-30 | 苏州闻达食品配料有限公司 | Natural fresh-keeping preservative for sauced marinated meat products |
| CN112956527A (en) * | 2021-03-13 | 2021-06-15 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN112956527B (en) * | 2021-03-13 | 2023-08-04 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN115226756A (en) * | 2021-04-23 | 2022-10-25 | 袁宝多 | Preparation method of Chinese herbal medicine preservative for cooked meat products |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |