CN107509796A - A kind of pork preservative - Google Patents
A kind of pork preservative Download PDFInfo
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- CN107509796A CN107509796A CN201710726295.4A CN201710726295A CN107509796A CN 107509796 A CN107509796 A CN 107509796A CN 201710726295 A CN201710726295 A CN 201710726295A CN 107509796 A CN107509796 A CN 107509796A
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- pork
- essential oil
- green tea
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- 235000015277 pork Nutrition 0.000 title claims abstract description 31
- 239000003755 preservative agent Substances 0.000 title claims abstract description 20
- 230000002335 preservative effect Effects 0.000 title claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 239000000341 volatile oil Substances 0.000 claims abstract description 20
- 244000292697 Polygonum aviculare Species 0.000 claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 19
- 235000009569 green tea Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 241001330002 Bambuseae Species 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 239000003610 charcoal Substances 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000003760 magnetic stirring Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 2
- 238000002137 ultrasound extraction Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 230000008901 benefit Effects 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 8
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 230000035699 permeability Effects 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 229930014626 natural product Natural products 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 6
- 239000002211 L-ascorbic acid Substances 0.000 abstract 3
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract 3
- 229960005070 ascorbic acid Drugs 0.000 abstract 3
- 239000003431 cross linking reagent Substances 0.000 abstract 1
- 239000003999 initiator Substances 0.000 abstract 1
- 229940049964 oleate Drugs 0.000 abstract 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 abstract 1
- 235000013772 propylene glycol Nutrition 0.000 abstract 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 229940106705 chlorophyll Drugs 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 239000002270 dispersing agent Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 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 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000607598 Vibrio Species 0.000 description 1
- 206010047400 Vibrio infections Diseases 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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 kind of pork preservative, and it is formulated each component for including following parts by weight：200 parts of galic essential oil, 65~80 parts of L ascorbic acid, 200~300 parts of citric acid, 0.02~2 part of green tea juice, 10~200 parts of common knotgrass extract, 0.05~0.6 part of initiator, 0~5 part of two propyleneglycoles oleate, 0.2~4 part of multiple crosslinking agent.The present invention chooses raw material of the present invention and is easy to get, and cost is cheap, significant effect, has huge economic benefit, social benefit and environmental benefit.For the present invention by the synergistic function of galic essential oil, L ascorbic acid and common knotgrass extract, can form one layer on the surface of pork has the protection film layer of permeability and water preventing ability, while has good bactericidal action.It is safe to use, without any side effects and there is biological degradability moreover, the galic essential oil used in the present invention, L ascorbic acid and common knotgrass extract are the natural products extracted from plant, salubrity requirement.
Description
Technical field
The present invention relates to technical field of sewage, and in particular to a kind of pork preservative and preparation method thereof.
Background technology
China is the first in the world meat production big country, meat products be consumed in whole food logistics occupy it is very important
Status, as the improvement of people's living standards, the consumption idea of consumer start from extensive, scalar type to quality, safety,
Green, health type transformation, people are very urgent to the demand of the green safe meat product of high quality, but at present, in meat system
In product, country allows the antistaling agent species that uses a lot, and more commonly used in high protein meat products is potassium sorbate, lactic acid chain
Coccus element and sodium lactate, these antistaling agent some are more prone to rotten when initial bacterium number is larger, and some costs are high, increase product
Expense.
In view of this, it is necessory to provide a kind of safely and effectively natural pork antistaling agent, to solve pork anti-corrosive fresh-keeping
The problem of.
The content of the invention
The technical problem to be solved in the present invention is to overcome the defects of existing, there is provided a kind of pork preservative, its is easy to use,
Product uses nontoxic, wide adaptation range, high treating effect.
In order to solve the above-mentioned technical problem, the invention provides following technical scheme：
A kind of pork preservative, it is formulated each component for including following parts by weight：
200 parts of galic essential oil, 65~80 parts of L-AA, 200~300 parts of citric acid, 30~50 parts of green tea juice, Armstrong
0.2~4 part of careless 10~200 parts of extract, 0~5 part of ginger juice and nano modified bamboo charcoal powder.
Further, a kind of pork preservative, it is formulated each component for including following parts by weight：200 parts of galic essential oil,
72 parts of L-AA, 265 parts of citric acid, 40 parts of green tea juice, 65 parts of common knotgrass extract, 0~5 part of ginger juice and nano modification bamboo
0.5 part of powdered carbon.
Further, a kind of pork preservative, it is formulated each component for including following parts by weight：200 parts of galic essential oil,
74 parts of L-AA, 252 parts of citric acid, 46 parts of green tea juice, 100 parts of common knotgrass extract, 3 parts of ginger juice and nano modified bamboo charcoal
2 parts of powder.
Further, a kind of pork preservative, the granular size of described common knotgrass extract is 80~200 mesh.
Further, a kind of pork preservative, described green tea juice are by the way that green tea powder is heated in magnetic stirring apparatus
Stir 30~40min；15~20min of ultrasonic extraction in ultrasonic vibration instrument is then transferred to, is filtered to remove obtained by tealeaf residue.It is preferred that
, the heating-up temperature of described magnetic stirring apparatus is higher than 70 DEG C, less than 95 DEG C.
Wherein, galic essential oil have it is antibacterial, sterilize, the effect of killing the virus, galic essential oil and sulfur-bearing active component pair therein
Human body, many pathogenetic bacterias of animal and plant have antagonistic activity.Galic essential oil is to 3 kinds of gram-positive coccis, 7 kinds of gram-negatives
Property bacillus or vibrios have stronger bacteriostasis, it can also suppress salmonella, the growth of Escherichia coli and Li bacillus and
Breeding.
L-AA can form diaphragm on vegetables and fruits surface, and the film layer formed has permeability, water preventing ability, can be with
Penetration resistance is increased to various gas molecules, a kind of micro- controlled atmosphere environment is formd, increases the carbon dioxide content in fruits and vegetables tissue
Add, oxygen content reduces, it is suppressed that the respiratory metabolism of fruits and vegetables and moisture loss, slows down fruits and vegetables tissue and structure aging, so as to have
Extension fruits and vegetables in effect ground adopt the rear life-span.In addition, L-AA has preferable antibacterial activity, can suppress some fungies, bacterium and
The growth and breeding of virus.
Common knotgrass extract is as functional material, and it is compared with other chemical classes antiseptics, not only with compatibility is good, peace
The advantages that property is high entirely, and with excellent antibacterial, deodorizing effect, there is significant suppression to microorganism, fungi and bacterial activity
Make and use.
Green tea juice is obtained by special modified technique, not only with good biocompatibility, disperses other well
Functional component, without using dispersant and stabilizer, and rich in Tea Polyphenols, catechin, chlorophyll, caffeine, amino
Acid and vitamins and other nutritious components.
Nano modified bamboo charcoal powder can be very good to be dispersed in anti-bacterial refreshing in green tea juice.
The beneficial effect that the present invention realizes：
The present invention chooses raw material of the present invention and is easy to get, and cost is cheap, significant effect, has huge economic benefit, society's effect
Benefit and environmental benefit.The present invention passes through the synergistic function of galic essential oil, L-AA and common knotgrass extract, Ke Yi
The surface of pork, which forms one layer, has the protection film layer of permeability and water preventing ability, while has good bactericidal action.Moreover, this
Galic essential oil, L-AA and the common knotgrass extract used in invention is the natural products extracted from plant, is used
It is safe, without any side effects and there is biological degradability, salubrity requirement；Green tea juice is obtained by special modified technique
, not only with good biocompatibility, disperse other functional components well, without using dispersant and stably
Agent, and it is rich in Tea Polyphenols, catechin, chlorophyll, caffeine, amino acid and vitamins and other nutritious components, nano modified bamboo charcoal
Powder can be very good to be dispersed in anti-bacterial refreshing in green tea juice.After fresh-keeping preservation being carried out to pork, in freshness date, the mouth of pork
Taste, color and luster, nutritional ingredient etc. are basically unchanged, and can keep the feeling of freshness of original pork.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of pork preservative, it is formulated each component for including following parts by weight：
200 parts of galic essential oil, 65 parts of L-AA, 200 parts of citric acid, 30 parts of green tea juice, 10 parts of common knotgrass extract,
0.2 part of 0 part of ginger juice and nano modified bamboo charcoal powder.
Embodiment 2
A kind of pork preservative, it is formulated each component for including following parts by weight：
200 parts of galic essential oil, 80 parts of L-AA, 300 parts of citric acid, 50 parts of green tea juice, common knotgrass extract 200
4 parts of part, 5 parts of ginger juice and nano modified bamboo charcoal powder.
Embodiment 3
A kind of pork preservative, it is formulated each component for including following parts by weight：200 parts of galic essential oil, L- Vitamin Cs
72 parts of acid, 265 parts of citric acid, 40 parts of green tea juice, 65 parts of common knotgrass extract, 0~5 part of ginger juice and nano modified bamboo charcoal powder 0.5
Part.
Embodiment 4
A kind of pork preservative, it is formulated each component for including following parts by weight：200 parts of galic essential oil, L- Vitamin Cs
2 parts of 74 parts of acid, 252 parts of citric acid, 46 parts of green tea juice, 100 parts of common knotgrass extract, 3 parts of ginger juice and nano modified bamboo charcoal powder.
The present invention chooses raw material of the present invention and is easy to get, and cost is cheap, significant effect, has huge economic benefit, society's effect
Benefit and environmental benefit.The present invention passes through the synergistic function of galic essential oil, L-AA and common knotgrass extract, Ke Yi
The surface of pork, which forms one layer, has the protection film layer of permeability and water preventing ability, while has good bactericidal action.Moreover, this
Galic essential oil, L-AA and the common knotgrass extract used in invention is the natural products extracted from plant, is used
It is safe, without any side effects and there is biological degradability, salubrity requirement；After carrying out fresh-keeping preservation to pork, fresh-keeping
In phase, the taste of pork, color and luster, nutritional ingredient etc. are basically unchanged, and can keep the feeling of freshness of original pork.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of pork preservative, it is characterised in that it is formulated each component for including following parts by weight：200 parts of galic essential oil,
65~80 parts of L-AA, 200~300 parts of citric acid, 30~50 parts of green tea juice, 10~200 parts of common knotgrass extract, ginger juice
0~5 part and 0.2~4 part of nano modified bamboo charcoal powder.
2. a kind of pork preservative as claimed in claim 1, it is characterised in that it is formulated each group for including following parts by weight
Point：200 parts of galic essential oil, 72 parts of L-AA, 265 parts of citric acid, 40 parts of green tea juice, 65 parts of common knotgrass extract, ginger juice 0
~5 parts and 0.5 part of nano modified bamboo charcoal powder.
3. a kind of pork preservative as claimed in claim 1, it is characterised in that it is formulated each group for including following parts by weight
Point：200 parts of galic essential oil, 74 parts of L-AA, 252 parts of citric acid, 46 parts of green tea juice, 100 parts of common knotgrass extract, ginger juice
3 parts and 2 parts of nano modified bamboo charcoal powder.
A kind of 4. pork preservative as claimed in claim 1, it is characterised in that the granular size of described common knotgrass extract
For 80~200 mesh.
5. a kind of pork preservative as claimed in claim 1, it is characterised in that described green tea juice is by the way that green tea powder is existed
30~40min of heating stirring in magnetic stirring apparatus；15~20min of ultrasonic extraction in ultrasonic vibration instrument is then transferred to, crosses and filters out
Go obtained by tealeaf residue.
6. a kind of pork preservative as claimed in claim 5, it is characterised in that the heating-up temperature of described magnetic stirring apparatus is high
In 70 DEG C, less than 95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710726295.4A CN107509796A (en) | 2017-08-22 | 2017-08-22 | A kind of pork preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710726295.4A CN107509796A (en) | 2017-08-22 | 2017-08-22 | A kind of pork preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107509796A true CN107509796A (en) | 2017-12-26 |
Family
ID=60723688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710726295.4A Pending CN107509796A (en) | 2017-08-22 | 2017-08-22 | A kind of pork preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107509796A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853332A (en) * | 2017-09-20 | 2018-03-30 | 连云港柘达消毒科技有限公司 | A kind of environment-friendly high-efficiency disinfectant |
| CN108450543A (en) * | 2018-03-29 | 2018-08-28 | 华中农业大学 | A kind of fruit and vegetable fresh-keeping agent and fresh-cut fruit and vegetable preservation method |
| CN109463655A (en) * | 2018-11-23 | 2019-03-15 | 四川飘香远大食品有限公司 | A kind of spicy nourishing canned pork luncheon meat |
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-
2017
- 2017-08-22 CN CN201710726295.4A patent/CN107509796A/en active Pending
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|---|---|---|---|---|
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
| CN1690300A (en) * | 2004-04-29 | 2005-11-02 | 周娟 | Process for producing nano-modified bamboo charcoal cloth |
| CN102028017A (en) * | 2009-09-29 | 2011-04-27 | 汪祉含 | Preservative for refreshing different fresh meat |
| CN102369976A (en) * | 2010-08-09 | 2012-03-14 | 沙海波 | Poultry anti-staling agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107853332A (en) * | 2017-09-20 | 2018-03-30 | 连云港柘达消毒科技有限公司 | A kind of environment-friendly high-efficiency disinfectant |
| CN108450543A (en) * | 2018-03-29 | 2018-08-28 | 华中农业大学 | A kind of fruit and vegetable fresh-keeping agent and fresh-cut fruit and vegetable preservation method |
| CN109463655A (en) * | 2018-11-23 | 2019-03-15 | 四川飘香远大食品有限公司 | A kind of spicy nourishing canned pork luncheon meat |
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