CN107047724A - A kind of compound method of livestock meat antistaling agent - Google Patents
A kind of compound method of livestock meat antistaling agent Download PDFInfo
- Publication number
- CN107047724A CN107047724A CN201710269141.7A CN201710269141A CN107047724A CN 107047724 A CN107047724 A CN 107047724A CN 201710269141 A CN201710269141 A CN 201710269141A CN 107047724 A CN107047724 A CN 107047724A
- Authority
- CN
- China
- Prior art keywords
- calcium
- minutes
- sorbate
- water
- reuterin
- 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
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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
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- Life Sciences & Earth Sciences (AREA)
- 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)
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A kind of technical scheme of the compound method of livestock meat antistaling agent of the present invention is realized in, the product is that, with calcium sorbate, calcium acetate, nervonic acid, ingot oil extract, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed.
Description
Technical field
The invention belongs to biological food technical field of preservation of fresh, the specifically related to antibacterial with prevention food spoilage effect
Matter is a kind of compound method of livestock meat antistaling agent of base stock.
Background technology
If the livestock and poultry fresh meat bought is not kept, surface can produce stale peculiar smell, allow very much people's headache, cause livestock and poultry meat
The main cause of corruption is the microorganism in environment, in the case of preserving improperly, is attached to the microorganism on livestock and poultry meat surface
Start to accelerate metabolism, a large amount of propagation, the Collagenase of microorganism secretion can hydrolyze the collagen in connective tissue, form glutinous
Liquid, in addition, Anaerobic Bacteria can be also utilized under the glycogen in livestock and poultry meat, carries out anaerobic oxidation, produces lactic acid and ethanol, the latter
Acetic acid is further oxidized to, while producing offensive gases.
The content of the invention
The purpose of the present invention be according to above-mentioned weak point, and develop it is a kind of there is good damage-retardation effect of guaranteeing the quality, significantly
Suppression and killing action, and stink, fishy smell can be eliminated, prevent oxidation stain, reach safe and effectively fresh-keeping purpose poultry
Poultry anti-staling agent compound method.
The technical scheme is that being achieved in that, the product is carried with calcium sorbate, calcium acetate, nervonic acid, ingot oil
Take thing, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate,
The organic mixing of water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The nervonic acid 2.7% of 3.1% calcium acetate of calcium sorbate 2.8%
The ionized calcium 3% of 3.2% reuterin of ingot oil extract 2.6%
The calcium citrate 2% of 2.1% Pediococcus acidilactici of papain 2.3%
The potassium sorbate 1.9% of 2.1% butyric acid of calcium formate 1.8%
Water 70.4%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Calcium sorbate, calcium acetate, nervonic acid, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms admix first anaerobic jar
In the water of percentage half, stir 355 minutes, 31.5 °C of constant temperature stands 365 minutes, with good damage-retardation effect of guaranteeing the quality, and shows
The suppression of work and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorb
Sour potassium is admixed to be stirred 385 minutes in the water of second anaerobic jar percentage half, and 27.5 °C of constant temperature stands 380 minutes, can eliminate
Stink, fishy smell, prevent oxidation stain, reach safe and effective fresh-keeping purpose, stir 390 minutes, constant-temperatureanaerobic anaerobic 135 hours
It is finished product afterwards.
Beneficial effect：
It is significant to suppress and killing action with good damage-retardation effect of guaranteeing the quality, and stink, fishy smell can be eliminated, anti-oxidation becomes
Color, reaches safe and effective fresh-keeping purpose.
Embodiment
The livestock meat antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Calcium sorbate 3.1%,
Calcium acetate 2.8%, nervonic acid 2.7%, ingot oil extract 3.2%, reuterin 2.6%, ionized calcium 3%, papain
2.1%th, Pediococcus acidilactici 2.3%, calcium citrate 2%, calcium formate 2.1%, butyric acid 1.8%, potassium sorbate 1.9%, water 70.4%, mixing
It is made, using with calcium sorbate, calcium acetate, nervonic acid, ingot oil extract, the reuterin for suppressing miscellaneous bacteria and spoilage organisms
In the water for admixing first anaerobic jar percentage half, stir 355 minutes, 31.5 °C of constant temperature stands 365 minutes, with good
Damage-retardation of guaranteeing the quality effect, it is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate,
Calcium formate, butyric acid, potassium sorbate are admixed to be stirred 385 minutes in the water of second anaerobic jar percentage half, and 27.5 °C of constant temperature is quiet
Put 380 minutes, stink, fishy smell can be eliminated, oxidation stain is prevented, reach safe and effective fresh-keeping purpose, stir 390 points
Clock, constant-temperatureanaerobic anaerobic is finished product after 135 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with calcium sorbate, calcium acetate, nervonic acid, ingot oil extract
Thing, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, potassium sorbate, water
Organic mixing, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The nervonic acid 2.7% of 3.1% calcium acetate of calcium sorbate 2.8%
The ionized calcium 3% of 3.2% reuterin of ingot oil extract 2.6%
The calcium citrate 2% of 2.1% Pediococcus acidilactici of papain 2.3%
The potassium sorbate 1.9% of 2.1% butyric acid of calcium formate 1.8%
Water 70.4%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Calcium sorbate, calcium acetate, nervonic acid, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms admix first anaerobic jar
In the water of percentage half, stir 355 minutes, 31.5 °C of constant temperature stands 365 minutes, with good damage-retardation effect of guaranteeing the quality, and shows
The suppression of work and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorb
Sour potassium is admixed to be stirred 385 minutes in the water of second anaerobic jar percentage half, and 27.5 °C of constant temperature stands 380 minutes, can eliminate
Stink, fishy smell, prevent oxidation stain, reach safe and effective fresh-keeping purpose, stir 390 minutes, constant-temperatureanaerobic anaerobic 135 hours
It is finished product afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269141.7A CN107047724A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269141.7A CN107047724A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047724A true CN107047724A (en) | 2017-08-18 |
Family
ID=59604528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269141.7A Pending CN107047724A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047724A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008278882A (en) * | 2007-04-09 | 2008-11-20 | Miyazaki Prefecture | Pickling paste using distillation lees of shochu, and method for producing processed food |
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105767844A (en) * | 2016-03-11 | 2016-07-20 | 浙江艾杰斯生物科技有限公司 | Food preservative composition |
-
2017
- 2017-04-24 CN CN201710269141.7A patent/CN107047724A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008278882A (en) * | 2007-04-09 | 2008-11-20 | Miyazaki Prefecture | Pickling paste using distillation lees of shochu, and method for producing processed food |
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN105614644A (en) * | 2016-01-25 | 2016-06-01 | 长沙满旺生物工程有限公司 | Preparation method of biological preservative |
| CN105767844A (en) * | 2016-03-11 | 2016-07-20 | 浙江艾杰斯生物科技有限公司 | Food preservative composition |
Non-Patent Citations (1)
| Title |
|---|
| 中国卫生和计划生育委员会: "《食品添加剂使用标准》", 24 May 2015 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170818 |
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| WD01 | Invention patent application deemed withdrawn after publication |