CN114982813A - Preservative for prolonging shelf life of pork and preparation method thereof - Google Patents
Preservative for prolonging shelf life of pork and preparation method thereof Download PDFInfo
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- CN114982813A CN114982813A CN202210713490.4A CN202210713490A CN114982813A CN 114982813 A CN114982813 A CN 114982813A CN 202210713490 A CN202210713490 A CN 202210713490A CN 114982813 A CN114982813 A CN 114982813A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 58
- 230000002335 preservative effect Effects 0.000 title claims abstract description 57
- 235000015277 pork Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 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 81
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 36
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 36
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 36
- 235000013719 Houttuynia cordata Nutrition 0.000 claims abstract description 36
- 235000004347 Perilla Nutrition 0.000 claims abstract description 36
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 36
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 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 claims abstract description 29
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 29
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 29
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 29
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 28
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 28
- 235000021419 vinegar Nutrition 0.000 claims abstract description 27
- 239000000052 vinegar Substances 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000021018 plums Nutrition 0.000 claims abstract description 16
- 238000004821 distillation Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 33
- 241000219304 Portulacaceae Species 0.000 claims description 33
- 238000001035 drying Methods 0.000 claims description 21
- 239000000126 substance Substances 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 238000007873 sieving Methods 0.000 claims description 14
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 244000124853 Perilla frutescens Species 0.000 abstract 3
- 244000234609 Portulaca oleracea Species 0.000 abstract 3
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 22
- 235000015165 citric acid Nutrition 0.000 description 21
- 235000013372 meat Nutrition 0.000 description 13
- 235000013616 tea Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23B4/14—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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the technical field of pork preservation, and particularly relates to a preservative for prolonging the shelf life of pork and a preparation method thereof, wherein the preparation method comprises the following steps: s1: preparing raw materials: weighing the following raw materials in parts by weight: 6-10 parts of fruit vinegar, 12-16 parts of citric acid, 6-10 parts of houttuynia cordata, 5-9 parts of perilla leaves, 10-14 parts of tea polyphenol, 5-9 parts of potassium sorbate, 4-8 parts of dark plum, 3-7 parts of chrysanthemum and 5-9 parts of purslane for later use; s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane which are described in the step S1 into a pulverizer, and pulverizing and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the pulverizer to obtain a mixture; s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract. The preparation method disclosed by the invention is simple and convenient in preparation steps, is used for bacteriostasis and antioxidation of pork, has a good bacteriostatic effect of the preservative, is easy to obtain raw materials, and effectively prolongs the shelf life, especially for meat products.
Description
Technical Field
The invention relates to the technical field of pork preservation, in particular to a preservative for prolonging the shelf life of pork and a preparation method thereof.
Background
The slaughtered muscles of healthy pigs are almost sterile, and after a period of storage the meat undergoes spoilage, such as protein breakdown, loss of juices, fat oxidation, development of rancid odors and flavors, etc. The shelf life of pork is influenced by a plurality of factors, which mainly comprise the action of microorganisms, environmental conditions, the interaction of chemical components in the pork and the like.
Pork contains rich water, protein, fat and other components, and the components are subjected to various chemical reactions, such as fat hydrolysis, fatty acid oxidation, protein decomposition and the like. Metabolites such as aldehydes and ketones generated in the reaction may cause discoloration, stickiness, poor flavor, and bad taste of pork, thereby deteriorating the quality and shortening the shelf life. However, in the case of chilled meat, since the activity of enzymes in the chilled meat is very low and the mutual reaction of chemical components in the meat is not very severe under low temperature conditions, microorganisms are the most important internal cause of spoilage of the chilled meat.
The production, circulation and consumption of the cold fresh meat are basically in a low-temperature environment (4 ℃), and the growth rate of microorganisms is low under the low-temperature condition, so that the method has positive effects on prolonging the shelf life of meat products and improving the safety and quality of the meat. However, the variety of microbes capable of growing under low temperature conditions is still large, the source of cold fresh meat is different, the diversity of pollution microbes and the interaction among the microbes jointly influence the quality and shelf life of the meat, and as time goes on, the meat can generate a series of physicochemical indexes and microbial index changes. Secondly, in each link of production, circulation and consumption of the cold fresh meat, the temperature is not constant, if the control is not proper, the cold fresh meat is often in a fluctuating temperature environment, so that the shelf life of the cold fresh meat is not kept under a low-temperature condition, the occurrence of food safety events is caused, and unnecessary economic loss is caused.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides a preservative for prolonging the shelf life of pork and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preservative for prolonging shelf life of pork comprises the following raw materials in parts by weight: 6-10 parts of fruit vinegar, 12-16 parts of citric acid, 6-10 parts of houttuynia cordata, 5-9 parts of perilla leaves, 10-14 parts of tea polyphenol, 5-9 parts of potassium sorbate, 4-8 parts of dark plum, 3-7 parts of chrysanthemum and 5-9 parts of purslane.
Preferably, the preservative for prolonging the shelf life of the pork comprises the following raw materials in parts by weight: 7-9 parts of fruit vinegar, 13-15 parts of citric acid, 7-9 parts of houttuynia cordata, 6-8 parts of perilla leaves, 11-13 parts of tea polyphenol, 6-8 parts of potassium sorbate, 5-7 parts of dark plum, 4-6 parts of chrysanthemum and 6-8 parts of purslane.
Preferably, the preservative for prolonging the shelf life of the pork comprises the following raw materials in parts by weight: 8 parts of fruit vinegar, 14 parts of citric acid, 8 parts of houttuynia cordata, 7 parts of perilla leaves, 12 parts of tea polyphenol, 7 parts of potassium sorbate, 6 parts of dark plum, 5 parts of chrysanthemum and 7 parts of purslane.
The invention also provides a preparation method of the preservative for prolonging the shelf life of the pork, which comprises the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 6-10 parts of fruit vinegar, 12-16 parts of citric acid, 6-10 parts of houttuynia cordata, 5-9 parts of perilla leaves, 10-14 parts of tea polyphenol, 5-9 parts of potassium sorbate, 4-8 parts of dark plum, 3-7 parts of chrysanthemum and 5-9 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane which are described in the step S1 into a pulverizer, and pulverizing and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the pulverizer to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding the fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: and (3) granulating: adding the dried processed material into a granulator for granulation treatment to prepare preservative granules;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
Preferably, in the step S2, the first rotation speed of the crusher is set to 70-90r/min, the time is set to 10-15min, the second rotation speed of the crusher is set to 100-110r/min, and the time is set to 5-8 min.
Preferably, in the step S4, the stirring speed of the stirrer is set to be 60-80r/min, and the temperature in the stirrer is set to be 20-25 ℃.
Preferably, in S5, the drying temperature of the dryer is set to 40-60 ℃.
Preferably, in the step S7, the particles of the antistaling agent are sieved by a 10-mesh sieve.
The invention has the beneficial effects that:
(1) according to the preservative for prolonging the shelf life of pork and the preparation method thereof, fruit vinegar, citric acid, houttuynia cordata, perilla leaves, dark plum fruits, chrysanthemum and purslane are added, so that the preservative is used for bacteriostasis and antioxidation of pork, the preservative is good in bacteriostasis effect, and raw materials are easy to obtain;
(2) according to the preservative for prolonging the shelf life of pork and the preparation method thereof, tea polyphenol and potassium sorbate are added, and the tea polyphenol has strong hydrogen supply capacity, so that the preservative is an ideal antioxidant, has excellent antioxidant performance, can effectively improve the antioxidant performance of pork, and can damage a plurality of enzyme systems by combining the potassium sorbate with sulfydryl of a microbial enzyme system, and the toxicity of the potassium sorbate is far lower than that of other preservatives;
(3) the preservative for prolonging the shelf life of the pork and the preparation method thereof provided by the invention have the advantages of safety, good preservation effect and effective prolongation of the shelf life, and are particularly suitable for meat products.
The preparation method disclosed by the invention is simple and convenient in preparation steps, is used for inhibiting bacteria and resisting oxidation of pork, is good in preservative and antibacterial effect, is easy to obtain raw materials, and effectively prolongs the shelf life, especially for meat products.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example one
A preservative for prolonging shelf life of pork comprises the following raw materials in parts by weight: 6 parts of fruit vinegar, 12 parts of citric acid, 6 parts of houttuynia cordata, 5 parts of perilla leaves, 10 parts of tea polyphenol, 5 parts of potassium sorbate, 4 parts of dark plum, 3 parts of chrysanthemum and 5 parts of purslane.
The embodiment also provides a preparation method of the preservative for prolonging the shelf life of the pork, which comprises the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 6 parts of fruit vinegar, 12 parts of citric acid, 6 parts of houttuynia cordata, 5 parts of perilla leaves, 10 parts of tea polyphenol, 5 parts of potassium sorbate, 4 parts of dark plum, 3 parts of chrysanthemum and 5 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane in the S1 into a grinder, and grinding and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the grinder to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: and (3) granulating: adding the dried processed material into a granulator for granulation treatment to prepare preservative granules;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
In this embodiment, in S2, the first rotation speed of the pulverizer is set to 70r/min, the time is set to 10min, the second rotation speed of the pulverizer is set to 100r/min, the time is set to 5min, in S4, the rotation speed of the stirrer is set to 60r/min, the temperature inside the stirrer is set to 20 ℃, in S5, the drying temperature of the dryer is set to 40 ℃, and in S7, the antistaling agent particles are sieved by using a 10-mesh sieve.
Example two
The preservative for prolonging the shelf life of pork comprises the following raw materials in parts by weight: 7 parts of fruit vinegar, 13 parts of citric acid, 7 parts of houttuynia cordata, 6 parts of perilla leaf, 11 parts of tea polyphenol, 6 parts of potassium sorbate, 5 parts of dark plum, 4 parts of chrysanthemum and 6 parts of purslane.
The embodiment also provides a preparation method of the preservative for prolonging the shelf life of the pork, which comprises the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 7 parts of fruit vinegar, 13 parts of citric acid, 7 parts of houttuynia cordata, 6 parts of perilla leaves, 11 parts of tea polyphenol, 6 parts of potassium sorbate, 5 parts of dark plum, 4 parts of chrysanthemum and 6 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane in the S1 into a grinder, and grinding and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the grinder to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: and (3) granulating: adding the dried processed material into a granulator for granulation treatment to prepare preservative granules;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
In the embodiment, in S2, the first rotation speed of the pulverizer is set to be 75r/min, the time is set to be 11min, the second rotation speed of the pulverizer is set to be 102r/min, the time is set to be 5min, in S4, the rotation speed of the stirrer for stirring is set to be 65r/min, the temperature inside the stirrer is set to be 21 ℃, in S5, the drying temperature of the dryer is set to be 45 ℃, and in S7, the preservative particles are sieved by a 10-mesh sieve.
EXAMPLE III
The preservative for prolonging the shelf life of pork comprises the following raw materials in parts by weight: 8 parts of fruit vinegar, 14 parts of citric acid, 8 parts of houttuynia cordata, 7 parts of perilla leaves, 12 parts of tea polyphenol, 7 parts of potassium sorbate, 6 parts of dark plum, 5 parts of chrysanthemum and 7 parts of purslane.
The embodiment also provides a preparation method of the preservative for prolonging the shelf life of the pork, which comprises the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 8 parts of fruit vinegar, 14 parts of citric acid, 8 parts of houttuynia cordata, 7 parts of perilla leaves, 12 parts of tea polyphenol, 7 parts of potassium sorbate, 6 parts of dark plum fruits, 5 parts of chrysanthemum and 7 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemums and the purslane in the step S1 into a pulverizer, and pulverizing and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemums and the purslane by the pulverizer to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: and (3) granulating: adding the dried processed material into a granulator for granulation treatment to prepare preservative granules;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
In this embodiment, in S2, the first rotation speed of the pulverizer is set to 80r/min, the time is set to 13min, the second rotation speed of the pulverizer is set to 105r/min, the time is set to 6min, in S4, the rotation speed of the stirrer is set to 70r/min, the temperature inside the stirrer is set to 23 ℃, in S5, the drying temperature of the dryer is set to 50 ℃, and in S7, the antistaling agent particles are sieved by using a 10-mesh sieve.
Example four
A preservative for prolonging shelf life of pork comprises the following raw materials in parts by weight: 9 parts of fruit vinegar, 15 parts of citric acid, 9 parts of houttuynia cordata, 8 parts of perilla leaves, 13 parts of tea polyphenol, 8 parts of potassium sorbate, 7 parts of dark plum, 6 parts of chrysanthemum and 8 parts of purslane.
The embodiment also provides a preparation method of the preservative for prolonging the shelf life of the pork, which comprises the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 9 parts of fruit vinegar, 15 parts of citric acid, 9 parts of houttuynia cordata, 8 parts of perilla leaves, 13 parts of tea polyphenol, 8 parts of potassium sorbate, 7 parts of dark plum, 6 parts of chrysanthemum and 8 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane in the S1 into a grinder, and grinding and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the grinder to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: and (3) granulating: adding the dried treated substance into a granulator for granulation treatment to prepare preservative particles;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
In this embodiment, in S2, the first rotation speed of the pulverizer is set to 85r/min, the time is set to 14min, the second rotation speed of the pulverizer is set to 108r/min, the time is set to 7min, in S4, the rotation speed of the stirrer is set to 75r/min, the temperature inside the stirrer is set to 24 ℃, in S5, the drying temperature of the dryer is set to 55 ℃, and in S7, the antistaling agent particles are sieved by using a 10-mesh sieve.
EXAMPLE five
The preservative for prolonging the shelf life of pork comprises the following raw materials in parts by weight: 10 parts of fruit vinegar, 16 parts of citric acid, 10 parts of houttuynia cordata, 9 parts of perilla leaves, 14 parts of tea polyphenol, 9 parts of potassium sorbate, 8 parts of dark plum, 7 parts of chrysanthemum and 9 parts of purslane.
The embodiment also provides a preparation method of the preservative for prolonging the shelf life of the pork, which comprises the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 10 parts of fruit vinegar, 16 parts of citric acid, 10 parts of houttuynia cordata, 9 parts of perilla leaves, 14 parts of tea polyphenol, 9 parts of potassium sorbate, 8 parts of dark plum, 7 parts of chrysanthemum and 9 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane in the S1 into a grinder, and grinding and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the grinder to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: granulating: adding the dried treated substance into a granulator for granulation treatment to prepare preservative particles;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
In this embodiment, in S2, the first rotation speed of the pulverizer is set to 90r/min, the time is set to 15min, the second rotation speed of the pulverizer is set to 110r/min, the time is set to 8min, in S4, the rotation speed of the stirrer is set to 80r/min, the temperature inside the stirrer is set to 25 ℃, in S5, the drying temperature of the dryer is set to 60 ℃, and in S7, the antistaling agent particles are sieved by using a 10-mesh sieve.
The preservative is obtained in the first embodiment and the fifth embodiment, pork is inspected, and the result is recorded;
| examples | Time | Rate of decay |
| Example one | 7 days | 1.2％ |
| Example two | 7 days | 1.0％ |
| EXAMPLE III | 7 days | 1.5％ |
| Example four | 7 days | 0.8％ |
| EXAMPLE five | 7 days | 1.2％ |
| Comparative example | 7 days | 55％ |
The results show that: the preservative prepared by the invention can well preserve pork, and has a good preservation effect, and the fourth embodiment is the best embodiment.
Claims (8)
1. The preservative for prolonging the shelf life of pork is characterized by comprising the following raw materials in parts by weight: 6-10 parts of fruit vinegar, 12-16 parts of citric acid, 6-10 parts of houttuynia cordata, 5-9 parts of perilla leaves, 10-14 parts of tea polyphenol, 5-9 parts of potassium sorbate, 4-8 parts of dark plum, 3-7 parts of chrysanthemum and 5-9 parts of purslane.
2. The preservative for prolonging the shelf life of pork according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 7-9 parts of fruit vinegar, 13-15 parts of citric acid, 7-9 parts of houttuynia cordata, 6-8 parts of perilla leaves, 11-13 parts of tea polyphenol, 6-8 parts of potassium sorbate, 5-7 parts of dark plum, 4-6 parts of chrysanthemum and 6-8 parts of purslane.
3. The preservative for prolonging the shelf life of pork according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 8 parts of fruit vinegar, 14 parts of citric acid, 8 parts of houttuynia cordata, 7 parts of perilla leaves, 12 parts of tea polyphenol, 7 parts of potassium sorbate, 6 parts of dark plum fruits, 5 parts of chrysanthemum and 7 parts of purslane.
4. A preparation method of a preservative for prolonging the shelf life of pork is characterized by comprising the following steps:
s1: preparing raw materials: weighing the following raw materials in parts by weight: 6-10 parts of fruit vinegar, 12-16 parts of citric acid, 6-10 parts of houttuynia cordata, 5-9 parts of perilla leaves, 10-14 parts of tea polyphenol, 5-9 parts of potassium sorbate, 4-8 parts of dark plum, 3-7 parts of chrysanthemum and 5-9 parts of purslane for later use;
s2: and (3) crushing and mixing treatment: adding the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane which are described in the S1 into a pulverizer, and pulverizing and mixing the houttuynia cordata, the perilla leaves, the dark plums, the chrysanthemum and the purslane by the pulverizer to obtain a mixture;
s3: and (3) distillation treatment: distilling the mixture obtained in S2 to obtain mixed extract;
s4; stirring treatment: adding the mixed extract into a stirrer, adding the fruit vinegar, citric acid, tea polyphenol and potassium sorbate into the stirrer, and stirring to obtain a treated substance;
s5: and (3) drying treatment: adding the treated substance into a dryer for drying treatment;
s6: and (3) granulating: adding the dried treated substance into a granulator for granulation treatment to prepare preservative particles;
s7: sieving: and sieving the obtained preservative particles to obtain the preservative for prolonging the shelf life of the pork.
5. The method as claimed in claim 4, wherein in S2, the first rotation speed of the crusher is set to 70-90r/min for 10-15min, the second rotation speed of the crusher is set to 100-110r/min for 5-8 min.
6. The method as claimed in claim 4, wherein in S4, the rotation speed of the stirrer is set to 60-80r/min, and the temperature inside the stirrer is set to 20-25 ℃.
7. The method for preparing an antistaling agent for prolonging the shelf life of pork according to claim 4, wherein in S5, the drying temperature of a dryer is set to 40-60 ℃.
8. The preparation method of the preservative for prolonging the shelf life of pork according to claim 4, wherein in S7, 10-mesh sieve is adopted to sieve particles of the preservative.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210713490.4A CN114982813A (en) | 2022-06-22 | 2022-06-22 | Preservative for prolonging shelf life of pork and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210713490.4A CN114982813A (en) | 2022-06-22 | 2022-06-22 | Preservative for prolonging shelf life of pork and preparation method thereof |
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| Publication Number | Publication Date |
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| CN114982813A true CN114982813A (en) | 2022-09-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210713490.4A Withdrawn CN114982813A (en) | 2022-06-22 | 2022-06-22 | Preservative for prolonging shelf life of pork and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606617A (en) * | 2022-09-27 | 2023-01-17 | 四川旅游学院 | Preparation method of Sichuan-style sausage capable of controlling nitrosamine content and prolonging shelf life |
-
2022
- 2022-06-22 CN CN202210713490.4A patent/CN114982813A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606617A (en) * | 2022-09-27 | 2023-01-17 | 四川旅游学院 | Preparation method of Sichuan-style sausage capable of controlling nitrosamine content and prolonging shelf life |
| CN115606617B (en) * | 2022-09-27 | 2023-08-22 | 四川旅游学院 | Preparation method of Sichuan sausage capable of controlling nitrosamine content and improving shelf life |
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