CN1380017A - Storage property improved method for processing food - Google Patents
Storage property improved method for processing food Download PDFInfo
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- CN1380017A CN1380017A CN 01117871 CN01117871A CN1380017A CN 1380017 A CN1380017 A CN 1380017A CN 01117871 CN01117871 CN 01117871 CN 01117871 A CN01117871 A CN 01117871A CN 1380017 A CN1380017 A CN 1380017A
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Abstract
The method for improving storage quality of meat product, food and other processed subsidiary foods is characterized by that said method at least uses lactate and sodium acetate, lactate content is greater than 0.5 wt% and less than 2.5 wt%, its optimum content is 1.8-2.2 wt%, according to the pH value of processed food the acetate content can be defined, and the optimum pH value of the processed food can be 5.0-7.0. Besides, according to the requirements said method also can contain glycine and/or polyphosphate or adipic acid.
Description
The present invention relates to the original local flavor that meat food, the flesh of fish are beaten the processed food of goods, various carnivorous non-staple food etc. do not have substantial influence, inhibition and corrupt or rotten relevant microorganism breeding, improve the storage property improved method of the processed food of storability.
In recent years, along with the variation of consumer demand, processed food is variation also, has also increased the low fat of reflection consumer health ambition, the goods of low salinization.Especially, the minimizing of salt etc. has also reduced microbiological keeping quality.In such situation, at circulation, sale, consumer phase, in the microbiological security of guaranteeing to process food, the local flavor etc. that yet requires to improve keeping quality and processed food is not subjected to the dysgenic method of improving storability.About this method of improving storability, disclose following technology.
The spy opens clear 59-175870 communique and has put down in writing and improve the bactericidal action that glycine has with multiplying each other, and for food, as at food flavor, hobby aspects such as sense of food are not subjected to the keeping quality improvement method of any dysgenic processed food, put down in writing the method for the keeping quality improvement that contains 0.1-1.0 weight % glycine and acetate that is equivalent to glycine 50-500 weight % and/or Lactated processed food, but especially, for the lactic acid bacteria that in numerous food product, becomes the rotten reason bacterium of becoming sour etc., in order to obtain effect of sufficient, increased the addition of each composition, but the sweet taste by the glycine generation has appearred, the tart flavour that sodium acetate produces, the metallic taste that sodium lactate produces, not talkative flavor balance aspect is no problem.
The spy opens in the clear 62-201563 communique, as passing through specific antibiotic property material in the combination nucleoprotamine, to bring into play the effect that multiplies each other that independent use can not obtain, to have effective natural thing in the food preservation is the food preservation material at center, put down in writing and made by glycine, sodium acetate, lysozyme, antibiotic property material from the Radix Glycyrrhizae extraction, low-grade fatty acid ester, the sucrose fatty ester, the vitamin B1 ester, the food preservation material of selecting in the specific antibiotic property material group that polymeric phosphate is formed that makes up with nucleoprotamine more than a kind or 2 kinds, but the nucleoprotamine of constituent is that the main component protein of carnivorous non-staple food does not have effective fungistatic effect to the preferred object of the present invention, can not expect the food preservation effect that the people is satisfied.
Te Kaiping 5-72 communique has been put down in writing as what make that the storage property improved effect of food improves not have the food storability improver that influences to flavours in food products, with select oneself in diacid, citric acid, tartaric acid, fumaric acid and the malic acid at least a kind organic acid and/or its salt, 0.01-10% lysozyme, 0.1-90% ethanol and 0.05-50%C of 0.1-30%
8-12The fatty acid glyceride of saturated fatty acid as the food storability improver of active ingredient, because with C
8-12Fatty acid glyceride as constituent, therefore bitter taste is arranged, flavours in food products is had harmful effect.In addition, stop a little less than the effect of growth of microorganism, having must be with the shortcoming of high concentration interpolation.
Te Kaiping 8-196252 communique has been put down in writing a kind of food storability improver, as utilize in the keeping quality food of meat food etc. excellent fungistatic effect to make that storability improves and flavor matter taste pure and mild, the dissolubility aspect has the food storability improver of excellent balance, it is characterized in that containing lysozyme, amino acid or its salt, organic acid or its salt and acetate, specifically, more than one that are selected from for example glycine or alanine etc. amino acid are disclosed are, organic acid is the diacid of for example selecting oneself, fumaric acid, malic acid, tartaric acid, more than one of lactic acid or citric acid etc., acetate are sodium acetates etc. for example.But, especially, for the lactic acid bacteria that in numerous food product, becomes the rotten reason bacterium of becoming sour etc., in order to obtain effect of sufficient, the addition of each composition is increased, but the sweet taste that is produced by glycine, the tart flavour that sodium acetate produces, the metallic taste that sodium lactate produces have occurred, not talkative flavor balance aspect is no problem.
Te Kaiping 9-23860 put down in writing use vinegar or acetic acid to improve food keeping quality simultaneously tongue do not feel the local flavor of vinegar or acetic acid or the food preservation material of tart flavour, be that mixing more than a kind or 2 kinds in vinegar or acetic acid and select oneself diacid, fumaric acid, gluconic acid, glucono-, citrate, tartrate, lactate and the malate obtained, but it is the invention of the relevant minimizing tart flavour under the situation of using vinegar or acetic acid, as describing in detail, have and be merely able to expect that the following fabricated product of pH4.8 has the problem of effect of sufficient.
Though the improvement method of the storability of processed food is in the past paid attention to local flavor, but under any circumstance still keeping quality is considered as emphasis, but the present inventor changes viewpoint, and the original local flavor of processing food is not being had to be devoted to pursue conservatory research in the scope of substantial influence.Problem of the present invention be to provide the original local flavor of processed food to processing meat, food non-staple food etc. do not have substantial influence, suppress and the improvement method of the storability of processed food breeding, that can improve storability of corrupt or rotten relevant microorganism.
The present inventor has carried out all research and investigation in order to solve above-mentioned problem.For in food, using because of improving the breeding effect that suppresses microorganism situation at the organic acid or the acylate that have effect aspect the food storability and since to fungistatic effect or to local flavor influence that each is all different, seeking various ways always.But, up to the present, do not have in the affected scope at the original local flavor of processed food, also do not find the conservatory method of pursuing.Generally be subjected to the situation of the control (it is good more that pH is inclined to acid effect more) of pH with respect to fungistatic effect, but be difficult to be subjected to the influence of pH in the occasion of lactic acid, gram-positive bacterias such as lactic acid bacteria for the main rotten reason bacterium that becomes processed food, in wide pH zone, be effective, in extracorporeal experiment system tangible (people such as matsuda: solar eclipse worker examination, Vol.41, No.10,687-702 (1994)), but up to the present, in the system of processed food, do not confirm such lactic acid function, not as storage property improved strategy and therefore examples of applications considers to utilize lactic acid yet.(test example 1)
At first, from the local flavor aspect,, carry out this experiment for the Lactated limiting value of finding in food, to add.As for the experiment processed food, use chicken ball, hamburger, sausage and flavored pork.The manufacture method of the processed food that respectively is for experiment is as follows.
(1) chicken ball
The basic cooperation of chicken ball is that 67 weight % chicken ends (grinding Flaccid Coelogyne meat is the 5mm size), 13 weight % give birth to bread flour, 8 weight % eggs, 11.14 weight % water, 0.8 weight % salt, 0.06 weight % pepper.Behind the raw material of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 1, weighing, interpolation, abundant mixed lactic sodium.The base-material that every 30g is mixed is shaped to spherical, and in about 95 ℃ hot water, heating reaches 80 ℃ until central temperature.After the heating, put cold about 10 minutes, the test after being provided with is used.
(2) hamburger
The basic cooperation of hamburger is that 58 weight % minced meat (grind pork: the raw material of beef=1: 1 is the 5mm size), 23 weight % onions, 6 weight % are given birth to bread flour, 12.14 weight % cow's milk, 0.8 weight % salt, 0.06 weight % pepper.Behind the raw material of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 1, weighing, interpolation, abundant mixed lactic sodium.The base-material that every 100g is mixed be shaped to spherical after, with the alternately roasting two sides of electric hot plate, be 80 ℃ until being heated to central temperature.After the heating, put cold about 10 minutes, the test after being provided with is used.
(3) sausage
The basic cooperation of sausage is that (grind lean pork taken under the spinal column of a hog is the 5mm size to 65 weight % porkburgers.), 1.5 weight % salt, 0.2 weight % polymeric phosphate, 4.5 weight % starch, ice 28.8 weight %.Behind the raw material of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 1, weighing, interpolation, abundant mixed lactic sodium.Afterwards, on one side by 1. minced meat, ice, 2. salt, Quadrafos, sodium lactate, 3. starch adds in proper order, mix with food masticator on one side.Fill the about 150g of this mixture in the vinylidene chloride casing, tighten at two ends.Then, in 70 ℃ water-bath, make article center reach 70 ℃ after, heated 20 minutes.After the heating, cool off about 30 minutes with frozen water after, at 1 night of keeping in 0-2 ℃ freezer, the test after being provided with is used.
(4) flavored pork
The basic cooperation of the flavored pork that Canton style roast pork is used is 70 weight % griskin positions (it is thick to be cut into about 2mm), 30 weight % barbecue materials juice.Behind the raw material of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 1, weighing, interpolation, abundant mixed lactic sodium.After the mixing, in 0-2 ℃ freezer, took care of for 1 night.Thereafter, with the alternately roasting two sides of electric hot plate, after with the naked eye confirming fully to heat, the test after being provided with is used.
According to each manufacture method, the test specimen for modulation carries out the sense evaluation by 5 well-trained flavor persons of commenting.At first each comments flavor person respectively each kind to be carried out the sense evaluation.For the result who obtains, comment flavor person once more by " zero: good for 5; △: saline taste, metallic taste are more a little arranged; *: significant saline taste is arranged.Metallic taste " such benchmark estimates.Be displayed in Table 1 the result.Table 1
| Sodium lactate (%) | |||||||||
| ????0.0 | ????0.5 | ????1.0 | ????1.5 | ????2.0 | ????2.5 | ????3.0 | ????3.5 | ||
| Kind | The chicken ball | ????○ | ????○ | ????○ | ????○ | ????○ | ????△ | ????× | ????× |
| Hamburger | ????○ | ????○ | ????○ | ????○ | ????○ | ????○ | ????△ | ????× | |
| Sausage | ????○ | ????○ | ????○ | ????○ | ????○ | ????○ | ????△ | ????× | |
| Flavored pork | ????○ | ????○ | ????○ | ????○ | ????○ | ????○ | ????○ | ????△ | |
As can be seen from Table 1, by adding sodium lactate, can think has the tendency of feeling saline taste or metallic taste.In addition, this influence is different because of kind of processed food, in the chicken ball with 2.5 weight %, in hamburger, sausage with 3.0 weight %, in flavored pork, lighter flavor is arranged with 3.5 weight %.From this result as can be seen, in the processed goods, the susceptible to of the local flavor of chicken ball, in addition, the limiting value of the addition of this moment obviously approximately is 2 weight %.
(test example 2)
Then, repeatedly screening and the acylate that sodium lactate share have been concerned about sodium acetate.This test is passed through for the lactate of the processed food of different pH and the combination of acetate, and investigation and research in order to find the suitable method of utilizing, are carried out this test for the influence of local flavor.The chicken ball that is easy to be subjected to the lactate influence with local flavor is a test specimen.The basic cooperation of chicken ball is that 67 weight % chicken ends (grinding Flaccid Coelogyne meat is the 5mm size), 13 weight % give birth to bread flour, 8 weight % eggs, 11.14% water, 0.8 weight % salt, 0.06 weight % pepper.In addition, in order to reach the pH value of regulation, use fumaric acid and 2N-NaOH with the tallow coating.The adjustment of pH requires to reach in advance the addition of heating back regulation in pilot study, set use level.Behind the raw material and pH conditioning agent of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 2, weighing, interpolation, abundant mixed lactic sodium and sodium acetate.The base-material that every 30g is mixed is shaped to spherical, and in about 95 ℃ hot water, heating reaches 80 ℃ until central temperature.After the heating, put cold about 10 minutes, can estimate usefulness for the official.
Test specimen for modulation carries out the sense evaluation by 5 well-trained flavor persons of commenting.At first each comments flavor person respectively each sample to be carried out the sense evaluation.For the result who obtains, comment flavor person once more by " zero: good for 5; △: saline taste, metallic taste more a little; *: significant saline taste, metallic taste " such benchmark estimates.Be displayed in Table 2 the result.Table 2pH5.5
PH6.0
PH6.5
To the influence of local flavor, as can be seen from Table 2, sodium lactate is in any pH zone, 2 weight % or followingly all have no adverse effects.On the other hand, in the occasion of sodium acetate, contain the occasion of 2 weight % sodium lactates, do not rely on the content of sodium lactate, under PH5.5,, under pH6.0,, up to 0.6 weight % local flavor there is not harmful effect under the pH6.5 weight % up to 0.5 weight % up to 0.4 weight %.Under the situation that does not rely on this sodium lactate content, show pH and the sodium acetate that local flavor is exerted an influence at table 2.Find that the sodium acetate (weight %) of this occasion can represent with the linear function of the pH shown in the following formula (II).From these results as can be seen, for the processed food of the sodium lactate that contains the 2 weight % that have an appointment,,, to not influence of local flavor, can share sodium lactate and sodium acetate in fact by changing the addition of sodium acetate in certain proportion according to the pH of processed food.
As mentioned above, at first found the original local flavor of processing food is not had the combination and the content thereof of the acylate of substantial influence, based on this combination and use level, confirmed the storage property improved effect of processed food, the result has finished the present invention.
Promptly the present invention relates to the storage property improved method (claim 1) of processing food, be to use the storage property improved method of the processed food of lactate and acetate at least, it is characterized in that making Lactated content is less than 2.5 weight % more than or equal to 0.5 weight %, pH according to processed food makes acetate contain the amount that following formula (I) gives.
In addition, the present invention relates to the storage property improved method (claim 2) of the processed food of claim 1 record, it is characterized in that containing the acetate of the amount that following formula (II) gives.
In addition, the present invention relates to lactate content 1.8-2.2 weight % is the claim 1 of feature or the storage property improved method (claim 3) of 2 processed foods of putting down in writing, or all be that sodium salt is the storage property improved method (claim 4) of the processed food of the arbitrary claim record of the claim 1-3 of feature with lactate and acetate, or be that 5.0-7.0 is the storage property improved method (claim 5) of the processed food of the arbitrary claim record of the 1-4 of feature with the pH zone of processed food, or containing the storage property improved method (claim 6) that glycine and/or Quadrafos are the processed food of the arbitrary claim record of the claim 1-5 of feature, or to contain the storage property improved method (claim 7) of processed food that adipic acid is the arbitrary claim record of claim 1-6 of feature.
Embodiment of the present invention
As processed food of the present invention, have no particular limits, can enumerate with meat food, the flesh of fish is beaten goods, hamburger, roulade, schnitzel, Deep-fried meatballs, fried chicken, chicken nugget, steamed dumplings, dumpling, fried pork chop, dry fried food, meat ball, balls etc. are the carnivorous non-staple food of representative, Jia Re poultry meat not, the flesh of fish, seasoning poultry meat, the seasoning flesh of fish, the salad class, the food that vinegar salts down, salted vegetables, baste etc., storage property improved method of the present invention is suitable for and is in these processed foods, be applicable to that pH is acid especially, preferred pH5-7 is more preferably in the food of pH5.5-6.5.
As lactate of the present invention, acetate, so long as be used as lactate, the acetate of common food material, just have no particular limits, but preferably lactate, acetate all are sodium salts.As the Lactated concentration that in processed food, contains, be preferably greater than and equal 0.5 weight %, preferred especially 1.8-2.2 weight % less than 2.5 weight %.Insufficient less than the storage property improved effect of 0.5 weight %, the local flavor of processing food greater than 2.5 weight % is affected.On the other hand, the concentration of the sodium acetate that contains in the processed food relies on the pH of processed food, is necessary in the scope shown in the formula (I), preferably the scope shown in the formula (II), the especially preferably scope shown in the following formula (III).If surpass the scope shown in the formula (I), the local flavor of processed food will be affected.
The storage property improved method of processed food of the present invention is except above-mentioned lactate and acetate, also can with other compounds usefulness as common food material, as this compound, can enumerate glycine, Quadrafos, adipic acid etc.As above-mentioned Quadrafos, can enumerate acid pyrophosphate, pyrophosphate, tripolyphosphate, hexametaphosphate, as these Quadrafos, particular certain cancers as common food material.As combination more specifically, what can preferably enumerate is lactate, acetate, glycine and Quadrafos or lactate, acetate and adipic acid.
In addition, make food contain the method for lactate or acetate so long as can homodisperse haply method, which type of method can, for example, in fabrication stage as the processed food of object, amount according to the rules, can by dissolve, mix, mix, spray, coat, spread, method such as Tu Man, make it to add and contain.
Embodiment
Below, describing the present invention in detail by embodiment, technical scope of the present invention is not subjected to the qualification of following examples.
Embodiment 1
(manufacturing of test specimen)
With the chicken ball that is subjected to the influence of lactate local flavor easily is test specimen (test example 1 is as reference).The basic cooperation of chicken ball is that 67 weight % chicken ends (grinding Flaccid Coelogyne meat is the 5mm size), 13 weight % give birth to bread flour, 8 weight % eggs, 11.14% water, 0.8 weight % salt, 0.06 weight % pepper.In addition, in order to reach the pH value of regulation, use fumaric acid and 2N-NaOH with the tallow coating.The adjustment of pH requires to reach in advance the addition of heating back regulation in pilot study, set use level.Behind the raw material and pH conditioning agent of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 3, weighing, interpolation, abundant mixed lactic sodium and sodium acetate.The base-material that every 30g is mixed is shaped to spherical, and in about 95 ℃ hot water, heating reaches 80 ℃ until central temperature.After the heating, put cold about 10 minutes, keeping is used for 1 night in 0-2 ℃ freezer again.
(lactobacillus inoculum test)
As the rotten reason bacterium of processed food, freezing lactobacillus viridescens-1 PSC-Y510101, Lactobacillus casei-14 PSC-Y510301 that separates, kind-10 PSC-Y539901, enterococcus faecalis-15 PSC-Y520101 of Leuconostoc are used as the bacterial strain that is for experiment.Inoculation in 10mlAPT meat soup (manufacturing of DIFCO company), was taken care of 2 days down at 2 ℃ after about 24 hours 32 ℃ of cultivations, used sterile saline (brine concentration: 0.86%) mix, make the bacterium quantity of 4 bacterial strains reach identical.Dilute the bacterium liquid of this mixing, add 0.5ml bacterium liquid in the chicken ball, inoculation is to reach about 10CFU/g.With its vacuum packaging, at 10 ℃ down after the keeping, through the time ground use BCP to add the plate count culture medium, measure lactic acid bacteria number.Show the result at table 3.Numeral bacterial population in the table 3 reaches 10
5The fate that CFU/g is above, 20＜when being illustrated in the 20th day bacterial population less than 10
5CFU/g.In addition, the part of knotting in the table represents that the result of table 2 is zero.Table 3pH5.5
PH6.0
PH6.5
Result of the test
Along with the increase of sodium lactate, sodium acetate addition, the fungistatic effect of lactic acid bacteria is also increased.Even sodium lactate changes between pH5.5-6.5, its effect does not almost change yet, and can think that sodium acetate when pH is high, has significantly reduced fungistatic effect.In addition, by combination sodium lactate and sodium acetate, under wide pH zone, think and improved by the fungistatic effect that brings addition, collaborative that in addition, pH is low more, its tendency that shows is strong more.Also have, if merge the result of consideration table 3 and result's (with reference to part of knotting of table 3) of above-mentioned table 2, then for the processed food that contains the sodium lactate below the 2 weight %, pH according to processed food, by changing the addition of sodium acetate in certain proportion, obviously, can improve the keeping quality on the microbiology to not influence of local flavor.
Embodiment 2
(manufacturing of test specimen)
The basic cooperation of chicken ball is that 67 weight % chicken ends (grinding Flaccid Coelogyne meat is the 5mm size), 13 weight % give birth to bread flour, 8 weight % eggs, 11.14 weight % water, 0.8 weight % salt, 0.06 weight % pepper.Behind the raw material of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 3, weighing, interpolation, abundant mixed lactic sodium, sodium acetate, acidic sodium pyrophosphate and glycine.The base-material that every 30g is mixed is shaped to spherical, and in about 95 ℃ hot water, heating reaches 80 ℃ until central temperature.After the heating, put cold about 10 minutes, in 0-2 ℃ freezer, took care of for 1 night again, as test specimen.In addition, the pH trial zone of test specimen all is the scope of 5.9-6.0.In addition, the sense evaluation is also no problem.
(2) flavored pork
Barbecue is 70 weight % griskin positions (it is thick to be cut into about 2mm), 30 weight % Canton style roast pork condiments juice with the basic cooperation of flavored pork.Behind the raw material of weighing according to basic cooperation, with respect to the total amount of base-material, addition as shown in table 5, weighing, interpolation, abundant mixed lactic sodium, sodium acetate, adipic acid.After the mixing, in 0-2 ℃ freezer, took care of for 1 night.In addition, the pH trial zone of test specimen all is the scope of 5.9-6.0.In addition, the sense evaluation is also no problem.
(test method)
For the chicken ball, the same method of the lactobacillus inoculum of usefulness and embodiment 1 test is estimated fungistatic effect.On the other hand, be vacuum-packed in freezer keeping every approximately 100g flavored pork at 1 night, 10 ℃ of keepings down, through the time ground use the standard agar medium, measure bacterial population.The result is presented in table 4 and the table 5 respectively.
In addition, " preserving fate (day) " expression bacterial population in table 4 and the table 5 reaches 10
5The keeping fate that CFU/g is above.Table 4
Table 5
| Use level (%) | Preserve fate (day) | |||
| Lactic acid Na | Acetic acid Na | Acid pyrophosphoric acid Na | Aminoacetic acid | |
| ????- | ????- | ????- | ????- | ????6 |
| ????1.0 | ????- | ????- | ????- | ????11 |
| ????- | ????0.3 | ????- | ????- | ????8 |
| ????- | ????- | ????0.1 | ????- | ????6 |
| ????- | ????- | ????- | ????0.3 | ????7 |
| ????1.0 | ????0.3 | ????- | ????- | ????13 |
| ????1.0 | ????0.3 | ????0.1 | ????- | ????15 |
| ????1.0 | ????0.3 | ????- | ????0.3 | ????16 |
| ????1.0 | ????0.3 | ????0.1 | ????0.3 | ????20 |
| Use level (%) | Preserve fate (day) | ||
| Lactic acid Na | Acetic acid Na | Adipic acid | |
| ????- | ????- | ????- | ????7 |
| ????1.0 | ????- | ????- | ????10 |
| ????- | ????0.5 | ????- | ????9 |
| ????- | ????- | ????0.15 | ????8 |
| ????1.0 | ????0.5 | ????- | ????16 |
| ????1.0 | ????0.5 | ????0.15 | ????19 |
(result of the test)
As can be seen from Table 4, judging that the chicken ball is not subjected in the combination of the 1.0 weight % sodium lactates that can add of local flavor influence and 0.3 weight % in the foregoing description 2,, reaching 10 by independent use acidic sodium pyrophosphate and glycine or by share interpolation
52-7 days have been extended during more than the CFU/g.In addition, as can be seen from Table 5, flavored pork is added adipic acid by adding sodium lactate and sodium acetate, reaches 10
53 days have been extended during more than the CFU/g.
According to the storage property improved method of processed food of the present invention, the original local flavor of various processed foods is not affected, and can improve the storability of processed food.In addition, by share acidic sodium pyrophosphate and glycine or adipic acid in sodium lactate and sodium acetate, flavor balance is not affected, and obtains excellent more fungistatic effect.
Fig. 1 is expression pH and sodium acetate for the figure that influences of the local flavor of the processed food that contains sodium lactate.
Claims (7)
1, Jia Gongshipin storage property improved method, this method is to use the storage property improved method of lactate and acetate processed food at least, it is characterized in that, make Lactated content greater than 0.5 weight % less than 2.5 weight %, according to the pH of processed food, the content that makes acetate is the amount that following formula (I) gives.
2. the storage property improved method of processed food as claimed in claim 1 is characterized in that making the acetate that contains the amount that following formula (II) gives in the processed food.
3. the storage property improved method of processed food as claimed in claim 1 or 2 is characterized in that said Lactated content is 1.8-2.2 weight %.
4. as the storage property improved method of each described processed food of claim 1-3, it is characterized in that said lactate and acetate all are sodium salts.
5. as the storage property improved method of each described processed food of claim 1-4, it is characterized in that the pH zone of said processed food is 5.0-7.0.
6. as the storage property improved method of each described processed food of claim 1-5, it is characterized in that making and contain glycine and/or polymeric phosphate in the processed food.
7. as the storage property improved method of each described processed food of claim 1-6, it is characterized in that making and contain adipic acid in the processed food.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01117871 CN1298261C (en) | 2001-04-10 | 2001-04-10 | Storage property improved method for processing food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01117871 CN1298261C (en) | 2001-04-10 | 2001-04-10 | Storage property improved method for processing food |
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| CN1380017A true CN1380017A (en) | 2002-11-20 |
| CN1298261C CN1298261C (en) | 2007-02-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100346710C (en) * | 2003-10-02 | 2007-11-07 | 小川博卫 | Food anti deterioration agent, its manufacturing method and food containing said anti deterioration agent |
| CN102550645A (en) * | 2012-03-28 | 2012-07-11 | 广东温氏食品集团有限公司 | Bacteria reducing treatment solution for raw chicken in cooked chicken processing |
-
2001
- 2001-04-10 CN CN 01117871 patent/CN1298261C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100346710C (en) * | 2003-10-02 | 2007-11-07 | 小川博卫 | Food anti deterioration agent, its manufacturing method and food containing said anti deterioration agent |
| CN102550645A (en) * | 2012-03-28 | 2012-07-11 | 广东温氏食品集团有限公司 | Bacteria reducing treatment solution for raw chicken in cooked chicken processing |
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| Publication number | Publication date |
|---|---|
| CN1298261C (en) | 2007-02-07 |
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