CN107047727A - 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
- CN107047727A CN107047727A CN201710269152.5A CN201710269152A CN107047727A CN 107047727 A CN107047727 A CN 107047727A CN 201710269152 A CN201710269152 A CN 201710269152A CN 107047727 A CN107047727 A CN 107047727A
- Authority
- CN
- China
- Prior art keywords
- calcium
- minutes
- water
- polylysine
- papain
- 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)
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 polylysine, calcium propionate, celery oil, 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 with polylysine, calcium propionate, celery oil, ingot oil
Extract, reuterin, ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, sorbic acid
The organic mixing of potassium, water, scientific compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The celery oil 2.3% of 2.8% calcium propionate of polylysine 2.5%
The ionized calcium 2.7% of 2.9% reuterin of ingot oil extract 2.2%
The calcium citrate 2.2% of 2.3% Pediococcus acidilactici of papain 2.7%
The potassium sorbate 2.1% of 2.3% butyric acid of calcium formate 1.9%
Water 71.1%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Polylysine, calcium propionate, celery oil, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms admix first anaerobism
In the water of tank percentage half, stir 370 minutes, 33.5 °C of constant temperature stands 380 minutes, with good damage-retardation effect of guaranteeing the quality,
It is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, mountain
Potassium sorbate is admixed to be stirred 400 minutes in the water of second anaerobic jar percentage half, and 29 °C of constant temperature stands 395 minutes, can eliminate
Stink, fishy smell, prevent oxidation stain, reach safe and effective fresh-keeping purpose, stir 405 minutes, constant-temperatureanaerobic anaerobic 136.5 is small
When after be finished product.
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:Polylysine 2.8%,
Calcium propionate 2.5%, celery oil 2.3%, ingot oil extract 2.9%, reuterin 2.2%, ionized calcium 2.7%, Papain
Enzyme 2.3%, Pediococcus acidilactici 2.7%, calcium citrate 2.2%, calcium formate 2.3%, butyric acid 1.9%, potassium sorbate 2.1%, water 71.1%,
It is mixed, using the polylysine with suppression miscellaneous bacteria and spoilage organisms, calcium propionate, celery oil, ingot oil extract, Roy
Salmonella element is admixed in the water of first anaerobic jar percentage half, is stirred 370 minutes, and 33.5 °C of constant temperature stands 380 minutes, has
Good damage-retardation effect of guaranteeing the quality, it is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, lemon
Sour calcium, calcium formate, butyric acid, potassium sorbate are admixed to be stirred 400 minutes in the water of second anaerobic jar percentage half, 29 °C of constant temperature
395 minutes are stood, stink, fishy smell can be eliminated, oxidation stain is prevented, safe and effective fresh-keeping purpose is reached, stirs 405 points
Clock, constant-temperatureanaerobic anaerobic is finished product after 136.5 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is carried with polylysine, calcium propionate, celery oil, 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 celery oil 2.3% of 2.8% calcium propionate of polylysine 2.5%
The ionized calcium 2.7% of 2.9% reuterin of ingot oil extract 2.2%
The calcium citrate 2.2% of 2.3% Pediococcus acidilactici of papain 2.7%
The potassium sorbate 2.1% of 2.3% butyric acid of calcium formate 1.9%
Water 71.1%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Polylysine, calcium propionate, celery oil, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms admix first anaerobism
In the water of tank percentage half, stir 370 minutes, 33.5 °C of constant temperature stands 380 minutes, with good damage-retardation effect of guaranteeing the quality,
It is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, calcium citrate, calcium formate, butyric acid, mountain
Potassium sorbate is admixed to be stirred 400 minutes in the water of second anaerobic jar percentage half, and 29 °C of constant temperature stands 395 minutes, can eliminate
Stink, fishy smell, prevent oxidation stain, reach safe and effective fresh-keeping purpose, stir 405 minutes, constant-temperatureanaerobic anaerobic 136.5 is small
When after be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269152.5A CN107047727A (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 |
|---|---|---|---|
| CN201710269152.5A CN107047727A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047727A true CN107047727A (en) | 2017-08-18 |
Family
ID=59604630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269152.5A Pending CN107047727A (en) | 2017-04-24 | 2017-04-24 | A kind of compound method of livestock meat antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047727A (en) |
Citations (5)
| 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 |
| CN103210997A (en) * | 2013-04-17 | 2013-07-24 | 西华大学 | Preparation method of natural coating antistaling agent for fresh meat preservation |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| 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 |
-
2017
- 2017-04-24 CN CN201710269152.5A patent/CN107047727A/en active Pending
Patent Citations (5)
| 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 |
| CN103210997A (en) * | 2013-04-17 | 2013-07-24 | 西华大学 | Preparation method of natural coating antistaling agent for fresh meat preservation |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| 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 |
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 |