CN107047735A - A kind of compound method of livestock meat antistaling agent - Google Patents

A kind of compound method of livestock meat antistaling agent Download PDF

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Publication number
CN107047735A
CN107047735A CN201710269169.0A CN201710269169A CN107047735A CN 107047735 A CN107047735 A CN 107047735A CN 201710269169 A CN201710269169 A CN 201710269169A CN 107047735 A CN107047735 A CN 107047735A
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CN
China
Prior art keywords
calcium
minutes
potassium
water
extract
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
Application number
CN201710269169.0A
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Chinese (zh)
Inventor
曾小清
苏金平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Yike Bioengineering Co Ltd
Original Assignee
Hunan Yike Bioengineering Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hunan Yike Bioengineering Co Ltd filed Critical Hunan Yike Bioengineering Co Ltd
Priority to CN201710269169.0A priority Critical patent/CN107047735A/en
Publication of CN107047735A publication Critical patent/CN107047735A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/08Preserving with chemicals
    • A23B5/12Preserving with chemicals in the form of liquids or solids
    • A23B5/14Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/08Preserving with chemicals
    • A23B5/12Preserving with chemicals in the form of liquids or solids
    • A23B5/14Organic compounds; Microorganisms; Enzymes
    • A23B5/16Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/08Preserving with chemicals
    • A23B5/12Preserving with chemicals in the form of liquids or solids
    • A23B5/18Inorganic compounds

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a kind of compound method of livestock meat antistaling agent.The technical scheme is that being achieved in that, the product is that, with potassium cinnamate, phosphoric acid, gadol extract, 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

A kind of compound method of livestock meat antistaling agent
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 potassium cinnamate, phosphoric acid, gadol extract, 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 gadol extract 2.2% of 2.7% phosphoric acid of potassium cinnamate 2.3%
The ionized calcium 2.6% of 2.8% reuterin of ingot oil extract 2.1%
The calcium citrate 2.3% of 2.5% Pediococcus acidilactici of papain 2.7%
The potassium sorbate 2.2% of 2.3% butyric acid of calcium formate 2%
Water 71.3%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step:Using with suppression Potassium cinnamate, phosphoric acid, gadol extract, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms are admixed first and detested In the water of oxygen tank percentage half, stir 375 minutes, 34 °C of constant temperature stands 385 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 405 minutes in the water of second anaerobic jar percentage half, and 29.5 °C of constant temperature stands 400 minutes, can disappear Except stink, fishy smell, oxidation stain is prevented, safe and effective fresh-keeping purpose is reached, stirs 410 minutes, constant-temperatureanaerobic anaerobic 137 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:Potassium cinnamate 2.7%, Phosphoric acid 2.3%, gadol extract 2.2%, ingot oil extract 2.8%, reuterin 2.1%, ionized calcium 2.6%, Papain Enzyme 2.5%, Pediococcus acidilactici 2.7%, calcium citrate 2.3%, calcium formate 2.3%, butyric acid 2%, potassium sorbate 2.2%, water 71.3%, are mixed Conjunction is made, using the potassium cinnamate with suppression miscellaneous bacteria and spoilage organisms, phosphoric acid, gadol extract, ingot oil extract, Roy Salmonella element is admixed in the water of first anaerobic jar percentage half, is stirred 375 minutes, and 34 °C of constant temperature stands 385 minutes, with good Good damage-retardation effect of guaranteeing the quality, it is significant to suppress and killing action, then ionized calcium, papain, Pediococcus acidilactici, citric acid Calcium, calcium formate, butyric acid, potassium sorbate are admixed to be stirred 405 minutes in the water of second anaerobic jar percentage half, 29.5 °C of constant temperature 400 minutes are stood, stink, fishy smell can be eliminated, oxidation stain is prevented, safe and effective fresh-keeping purpose is reached, stirs 410 points Clock, constant-temperatureanaerobic anaerobic is finished product after 137 hours.

Claims (1)

1. the technical scheme is that being achieved in that, the product is with potassium cinnamate, phosphoric acid, gadol extract, 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 gadol extract 2.2% of 2.7% phosphoric acid of potassium cinnamate 2.3%
The ionized calcium 2.6% of 2.8% reuterin of ingot oil extract 2.1%
The calcium citrate 2.3% of 2.5% Pediococcus acidilactici of papain 2.7%
The potassium sorbate 2.2% of 2.3% butyric acid of calcium formate 2%
Water 71.3%
Preparing process:
The livestock meat antistaling agent is to assort the said goods by weight percentage, is mixed, its step:Using with suppression Potassium cinnamate, phosphoric acid, gadol extract, ingot oil extract, the reuterin of miscellaneous bacteria and spoilage organisms are admixed first and detested In the water of oxygen tank percentage half, stir 375 minutes, 34 °C of constant temperature stands 385 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 405 minutes in the water of second anaerobic jar percentage half, and 29.5 °C of constant temperature stands 400 minutes, can disappear Except stink, fishy smell, oxidation stain is prevented, safe and effective fresh-keeping purpose is reached, stirs 410 minutes, constant-temperatureanaerobic anaerobic 137 is small When after be finished product.
CN201710269169.0A 2017-04-24 2017-04-24 A kind of compound method of livestock meat antistaling agent Pending CN107047735A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710269169.0A CN107047735A (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
CN201710269169.0A CN107047735A (en) 2017-04-24 2017-04-24 A kind of compound method of livestock meat antistaling agent

Publications (1)

Publication Number Publication Date
CN107047735A true CN107047735A (en) 2017-08-18

Family

ID=59605017

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710269169.0A Pending CN107047735A (en) 2017-04-24 2017-04-24 A kind of compound method of livestock meat antistaling agent

Country Status (1)

Country Link
CN (1) CN107047735A (en)

Citations (4)

* Cited by examiner, † Cited by third party
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
CN102138668A (en) * 2010-01-28 2011-08-03 武汉鲜保生物技术有限公司 Spice flavoring agent capable of retaining freshness and use thereof
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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
CN102138668A (en) * 2010-01-28 2011-08-03 武汉鲜保生物技术有限公司 Spice flavoring agent capable of retaining freshness and use thereof
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20170818

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