CN1596671A - Cooled meat natural antistaling filming liquid - Google Patents
Cooled meat natural antistaling filming liquid Download PDFInfo
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- CN1596671A CN1596671A CN 200410043853 CN200410043853A CN1596671A CN 1596671 A CN1596671 A CN 1596671A CN 200410043853 CN200410043853 CN 200410043853 CN 200410043853 A CN200410043853 A CN 200410043853A CN 1596671 A CN1596671 A CN 1596671A
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- meat
- cooling
- cooled meat
- cooling meat
- antistaling
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Abstract
A natural filming liquid for the antistaling purpose of cooled meat is prepared from lactic acid, chitosan, nisin and water through proportional mixing. It can be coated on the surface of cooled meat to form a layer of antistaling film.
Description
(1), affiliated field
What the present invention relates to is a kind of antistaling agent, specifically a kind of antistaling agent that is used for meat preservation.
(2), background technology
Cooling meat is meant that the livestock body that strictness is carried out after the quarantine system is butchered carries out cooling processing rapidly, makes the trunk temperature reduce to 0～4 ℃ in 24 hours, and remain at 0～4 ℃ of fresh meat in the scope in follow-up processing, circulation and retail process.Because cooling meat is in cooling condition under all the time and has experienced sufficient after-ripening process, compares with chilled meat with hot fresh meat, cool off meat and have that juice loss is few, quality is soft flexible, the flavour deliciousness, characteristics such as nutritive value height, thereby extensively be subjected to consumer's welcome.
But the producing and selling about 4 ℃ can not be controlled microbial growth, breeding fully, add because the product water content is higher, and nutriment is abundant, thereby very easily generation is corrupt in storing and selling, and storage life is shorter.There are problems such as change color is big, exudate again in vacuum-packed cooling meat, and only be suitable for the packing of bulk cooling meat and fresh-keeping, still can not account for the main flow of cooling meat consumption in a short time in China, and pallet packing is clean and tidy because of having, attractive in appearance, weight is moderate, characteristics such as convenient get consumer reception greatly.Therefore, how adopting various natural methods further to prolong the storage life of cooling meat and keep its good colour and outward appearance, allow cooling meat go on the common people's dining table, substitute hot fresh meat, chilled meat with the consumption of cooling meat, is to cool off the developing matter of utmost importance of meat now.
Abroad this Study on Technology is not almost reported at present, domestic relevant research can't be applied in the actual production because of there being the problem that influences product sensory quality and local flavor, therefore, study a kind of natural, convenient, the antibacterial film technology that do not influence product quality is significant for the consumption that starts China's cooling meat.
(3), summary of the invention
The object of the present invention is to provide a kind ofly can prolong cooling meat and the shelf-life of other high-grade meat products, safe and reliable cooling meat natural fresh-keeping is filmed.
The object of the present invention is achieved like this: it is that the lactic acid of 0.8-1.2%, the shitosan of 0.8-1.2%, the nisin of 0.008-0.012% and the water mixing of surplus are formed by volume ratio.
The present invention is with the compound use of several antiseptics, and the fungistatic effect when using separately than each antiseptic is better.Antiseptic after compound can the many important enzymes of destroy microorganisms be, the respiration that suppresses microorganism, also can synthesize to come killing bacteria by what influence permeability of cell membrane and suppress cell membrane, bring into play the synergy of each bacteriostatic agent, so can suppress the growth and the breeding of the spoilage organisms in the cooling meat.
The present invention is simple to operate, and is easy to use, and safe and reliable.Can make the freshness date of pallet packing cooling meat prolong about 10 days down at 0-4 ℃, good refreshing effect, and the product sensory quality do not had any harmful effect.
Use after the product of the present invention, can reduce accordingly in the cooling meat sales process owing to cut apart the juice loss problem that causes.
(4), specific embodiments
For example the present invention is done in more detail below and describes:
Ratio for the water of the nisin of the shitosan of the lactic acid of 0.8-1.2%, 0.8-1.2%, 0.008-0.012% and surplus becomes cooling meat natural fresh-keeping to film each mixed raw material by volume.During use product of the present invention is applied in uniformly the surface of cooling meat or other products, is applied to cool off the fresh-keeping of meat and other meat products, before the packing of product, carry out.
The ratio that is the water of 1% lactic acid, 1% shitosan, 0.01% nisin and surplus by volume becomes cooling meat natural fresh-keeping to film each mixed raw material.
Claims (2)
1, a kind of cooling meat natural fresh-keeping is filmed, and it is characterized in that: it is that the lactic acid of 0.8-1.2%, the shitosan of 0.8-1.2%, the nisin of 0.008-0.012% and the water mixing of surplus are formed by volume ratio.
2, cooling meat natural fresh-keeping according to claim 1 is filmed, and it is characterized in that: it is that the water of 1% lactic acid, 1% shitosan, 0.01% nisin and surplus mixes and forms by volume ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410043853 CN1596671A (en) | 2004-09-08 | 2004-09-08 | Cooled meat natural antistaling filming liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410043853 CN1596671A (en) | 2004-09-08 | 2004-09-08 | Cooled meat natural antistaling filming liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1596671A true CN1596671A (en) | 2005-03-23 |
Family
ID=34665490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410043853 Pending CN1596671A (en) | 2004-09-08 | 2004-09-08 | Cooled meat natural antistaling filming liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1596671A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461414B (en) * | 2009-01-19 | 2011-04-13 | 湖南农业大学 | Compound biological preservative for cooling pork and fresh-keeping method |
| CN102405956A (en) * | 2011-12-06 | 2012-04-11 | 中国农业科学院农产品加工研究所 | Pig carcass humectant and preparation method and application thereof |
| CN102960436A (en) * | 2012-12-03 | 2013-03-13 | 福州大学 | Compound preservative applied to retaining freshness of supermarket chilled pork |
| CN103392781A (en) * | 2013-06-28 | 2013-11-20 | 天津市黑子食品有限公司 | Preservative special for spiced beef |
| CN106432774A (en) * | 2016-09-28 | 2017-02-22 | 东北林业大学 | Preparation method of chitosan/Nisin composite preservative film, and application of chitosan/Nisin composite preservative film to pork fresh preservation |
-
2004
- 2004-09-08 CN CN 200410043853 patent/CN1596671A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461414B (en) * | 2009-01-19 | 2011-04-13 | 湖南农业大学 | Compound biological preservative for cooling pork and fresh-keeping method |
| CN102405956A (en) * | 2011-12-06 | 2012-04-11 | 中国农业科学院农产品加工研究所 | Pig carcass humectant and preparation method and application thereof |
| CN102960436A (en) * | 2012-12-03 | 2013-03-13 | 福州大学 | Compound preservative applied to retaining freshness of supermarket chilled pork |
| CN103392781A (en) * | 2013-06-28 | 2013-11-20 | 天津市黑子食品有限公司 | Preservative special for spiced beef |
| CN106432774A (en) * | 2016-09-28 | 2017-02-22 | 东北林业大学 | Preparation method of chitosan/Nisin composite preservative film, and application of chitosan/Nisin composite preservative film to pork fresh preservation |
| CN106432774B (en) * | 2016-09-28 | 2019-03-15 | 东北林业大学 | Chitosan/Nisin natural complex fresh-keeping film preparation method and its application in pork is fresh-keeping |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |