CN1748584A - Sterilizing freshness preserving agent and its use - Google Patents
Sterilizing freshness preserving agent and its use Download PDFInfo
- Publication number
- CN1748584A CN1748584A CN 200510117218 CN200510117218A CN1748584A CN 1748584 A CN1748584 A CN 1748584A CN 200510117218 CN200510117218 CN 200510117218 CN 200510117218 A CN200510117218 A CN 200510117218A CN 1748584 A CN1748584 A CN 1748584A
- Authority
- CN
- China
- Prior art keywords
- fresh
- keeping
- antistaling
- nisin
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The sterilizing preservative for fresh meat, fruit and vegetable contains in each 100 ml citrus paradisi seed extract 0.005-3 ml and Nisin 0.05-3g except bacteria-free water. The sterilizing preservative may also contain tea polyphenol extract, water soluble chitosan, vitamin C, etc. and all the effective components are extracted from animal and plant material. The sterilizing preservative is biodegradable, and may be used in market and household for preserving fresh meat, fruit and vegetable.
Description
Technical field
The present invention relates to the antistaling disinfectant in a kind of food processing, it can be used for the fresh-keeping of fresh meat, fruits and vegetables etc.
Background technology
The daily edible FF of people, particularly fresh poultry meat and fresh fruit vegetables are difficult for preserving, and again because the fresh fruit vegetables produce seasonal strong, fresh poultry meat shelf period is short, often cause a large amount of fresh poultry meat, fruits and vegetables waste of rotting because transport for long-distance, these rotten food have not only been lost original color, smell and taste, and because growing in a large number of microorganism caused serious threat to human beings'health.
Along with the raising of people's living standard, people are greatly improved to the quality of meat and the demand of quantity at present, and the fresh meat that looks good, smell good and taste good has become people's first-selection.The consumption of fresh meat is higher than chilled meat, and the demand of fresh meat is higher than frozen meat.The fresh-keeping of fresh meat is that raw meat manufacturing enterprise and consumer pursue always.The fresh meat Preservation Treatment solves the method for long shelf life storage just.For the fresh-keeping problem of the preservation that solves fresh meat, take methods such as freezing, interpolation anticorrisive agent both at home and abroad usually.The meeting that method such as freezing has causes damage to the quality and the nutritive value of fresh meat, makes fresh meat lose due delicate flavour.For the fresh-keeping problem of the preservation of fruits and vegetables, take methods such as freezing, dry, cobalt 60 irradiations both at home and abroad usually, these methods have that investment is big, and equipment is many, complex process, shortcoming such as energy resource consumption is many.Also have and adopt the mode that is prepared as can to preserve, as the canned vegetables sold on the market for example canned mushroom all adopt high salt, high sugar and low pH solution infuse to form, some also needs through high temperature sterilization, technologies such as vacuum seal, but after these technologies of process, the nutritional labeling of these fruits and vegetables all can be subjected to destruction to a certain degree.In addition, in the present fresh meat and postharvest technology of fruits and vegetables, have also that to adopt chemical agent to carry out fresh-keeping, fresh-keeping effect is also good, but employed chemical agent mostly is chemical synthesis, what have also has certain toxicity, all is taboo as far as possible from edible health viewpoint.
Continuous improvement along with people's life, quality requirements to fresh meat and fruits and vegetables is more and more higher, not only require the various but also requested number of fresh meat and fruits and vegetables kind abundant, best in quality, so fresh meat and storage fruit and vegetable, keep original local flavor, salubrity safety becomes a problem demanding prompt solution.
Summary of the invention
The objective of the invention is to provide antistaling disinfectant of a kind of efficient, low toxicity and uses thereof.
Antistaling disinfectant provided by the present invention, every 100ml contains following component:
Grapefruit seed extract 0.005～3ml;
Nisin (Nisin) 0.005～3g;
Add sterilized water to 100ml.
In order further to strengthen the fresh-keeping effect of antistaling disinfectant, described every 100ml antistaling disinfectant also contains one or more following components:
Tea Polyphenols extract 0.005～2g;
Water soluble chitosan 0.005～2g;
Ascorbic acid (Vc) 0.005～2g;
The preferable amount of antistaling disinfectant of the present invention is:
Grapefruit seed extract 0.05～1.0ml;
Nisin (Nisin) 0.05～1.0g;
Tea Polyphenols extract 0.05～1.0g;
Water soluble chitosan 0.05～0.5g;
Ascorbic acid (Vc) 0.05～1.0g.
Above-mentioned antistaling disinfectant can be used for the fresh-keeping of fresh meat.
Above-mentioned antistaling disinfectant can be used for the fresh-keeping of fruits and vegetables.
Antistaling disinfectant using method of the present invention is fairly simple, as adopting following method:
Fresh mutton is cut into the bulk of (perhaps coming to determine the gram number of cube meat as required) about 100 grams, directly be immersed in the fresh-keeping liquid, take out the back in 30 seconds, 4 ℃ drain, and vacuum packaging is placed on 4 ℃ or normal-temperature fresh-keeping, during use, from bag, take out solid contents such as mutton, through the clear water washing, slough antistaling agent substantially, make it to recover fresh taste.This method can prolong storage period 2-4 doubly.
Fruits and vegetables are removed to use part, clean, according to kind with use needs to be processed into the solid content of different shape such as piece.Solid contents such as vegetables are immersed in the antistaling agent ten minutes to half an hour, from antistaling agent, take out vegetable solids, in the composite bed polybag of packing into after draining.Behind vacuum seal, place keeping fresh at normal temperature.During use, from bag, take out solid contents such as vegetables,, slough antistaling agent substantially, make it to recover the fresh vegetables taste through the clear water washing.
In antistaling disinfectant of the present invention, grapefruit seed extract, nisin (Nisin), Tea Polyphenols extract, water soluble chitosan, ascorbic acid (Vc) etc. all are the natural products that extract from plant or animal, safe in utilization, without any side effects and tool biological degradability, the salubrity requirement.With antistaling agent of the present invention fresh meat and fresh fruit of vegetables are carried out fresh-keeping preservation, in freshness date, the taste of fresh meat and fresh fruit of vegetables, color and luster, nutritional labeling etc. are all constant substantially, keep fresh meat and the original fresh characteristics of fresh fruit of vegetables.Through the fresh meat and the fresh fruit of vegetables of Preservation Treatment, can need process by kind and practicality, and can use vacuum packaging, transportation, sale and edible all more convenient.Antistaling disinfectant preparation of the present invention is simple, not only can be applied to the slaughterhouse, fresh meat and fresh fruit of vegetables wholesale market, and the supermarket, and can be applicable to general family, it not only can be used for the fresh-keeping of fresh meat, also can be used for the fresh-keeping of fruits and vegetables, has wide range of applications.
The specific embodiment
Raw material sources:
Grapefruit seed extract: purchase Baeyer health biochemical research institute in the U.S.;
Nisin (Nisin): purchase strong bioengineering Co., Ltd in Luoyang City China;
Tea Polyphenols extract: purchase in the Beijing Luse Jinke Biotechnology Co., Ltd;
Water soluble chitosan (food-grade): purchase in Jinan Haidebei Marine Organism Engineering Co., Ltd.;
Ascorbic acid (Vc): purchase in Hainan clock bioengineering in morning Co., Ltd;
Sterilized water: distilled water makes after the pressure cooker sterilization.
The preparation of embodiment 1, antistaling disinfectant
In 1000ml sterilization fresh-keeping dosage: with grapefruit seed extract 0.05ml, nisin (Nisin) 0.05g and Tea Polyphenols extract 0.05g, water soluble chitosan 0.05g, ascorbic acid (Vc) 0.05g mix, add sterilized water to 1L, homogeneous in homogenizer, the degassing is mixed with antistaling disinfectant 1 then.
The preparation of embodiment 2, antistaling disinfectant
In 1000ml sterilization fresh-keeping dosage: with grapefruit seed extract 1ml, nisin (Nisin) 1g and Tea Polyphenols extract 1g, water soluble chitosan 0.5g, ascorbic acid (Vc) 1g mix, and add sterilized water to 1L, homogeneous in homogenizer, the degassing promptly obtains antistaling disinfectant 2 then.
The preparation of embodiment 3, antistaling disinfectant
In 1000ml sterilization fresh-keeping dosage: with grapefruit seed extract 30ml, nisin (Nisin) 30g and Tea Polyphenols extract 20g, water soluble chitosan 20g, ascorbic acid (Vc) 20g mix, and add sterilized water to 1L, homogeneous in homogenizer, the degassing promptly obtains antistaling disinfectant 3 then.
The preparation of embodiment 4, antistaling disinfectant
In 1000ml sterilization fresh-keeping dosage: with grapefruit seed extract 8ml, nisin (Nisin) 8g and Tea Polyphenols extract 4g, water soluble chitosan 2g, ascorbic acid (Vc) 4g mix, and add sterilized water to 1L, homogeneous in homogenizer, the degassing promptly obtains antistaling disinfectant 4 then.
The preparation of embodiment 5, antistaling disinfectant
In 1000ml sterilization fresh-keeping dosage: with grapefruit seed extract 10ml, nisin (Nisin) 10g and Tea Polyphenols extract 10g, water soluble chitosan 5g, ascorbic acid (Vc) 10g mix, and add sterilized water to 1L, homogeneous in homogenizer, the degassing promptly obtains antistaling disinfectant 5 then.
The preparation of embodiment 6, antistaling disinfectant
In 1000ml sterilization fresh-keeping dosage: with grapefruit seed extract 2ml and nisin (Nisin) 2g, add sterilized water to 1L, homogeneous in homogenizer, the degassing is mixed with antistaling disinfectant 6 then.
The bacteriostatic test of embodiment 7, antistaling disinfectant
Antistaling disinfectant with embodiment 1-6 preparation carries out bacteriostatic test.
Experimental strain: Listeria monocytogenes (L.monocytogenes CMCC54004) is available from Chinese medicine bacterium preservation center.Staphylococcus aureus (Staphylococcus aureussubsp.Aureus CGMCC 1.0089), ETEC (Escherichia coliCGMCC 1.0090), salmonella (Salmonella sp.CGMCC 1.1552), gray mold of cucumber (Botrytis cinerea, Botrytis cinerea Pers.CGMCC numbering 3.4583), blue mould of citrus (white spore penicillium italicum Penicillium italicum Weh CGMCC numbering 3.2631), nectarine soft rot (Rhizopus stolonifer Rhizopus stolonifer CGMCC numbering 3.1362), pears penicilliosis (penicillium expansum Pen.expansum CGMCC numbering 3.5425), the mould worry of apple bacterial strains such as (alternaric bacteria Alternaria alternata CGMCC numberings 3.1015) is available from China Committee for Culture Collection of Microorganisms common micro-organisms center.Staphylococcus aureus (Staphylococcus aureus subsp.AureusC18849), salmonella (Salmonella sp.C79-533) are available from China Veterinary Drugs Supervisory Inst..
1. for bacterium, utilize the filter paper method to measure the inhibition effect of antistaling agent to the pathogen growth: with sample injector Dropwise 50 μ l, concentration on the MHA plating medium is 1 * 10
5-10
6Ml
-1Germ suspension after the activation smoothens with the glass sleaker, is that the filter paper (soaking 1h in embodiment 1-6 antistaling disinfectant) of 10mm places MHA plating medium central authorities then with diameter.Handle as CK with sterilized water, 0.80mg/ml " iprodione " is treated to CK.Cultivate 24h in 25 ℃ of insulating boxs, measure the antibacterial circle diameter that each is handled, result such as table 1.
Germ suspension is made with containing 0.1% albumen sterilized water, and the blood counting chamber method is adopted in count of bacteria.
2. for fungi, above various fungi experimental strains are inoculated on the Mueller-Hinton agar medium (MHA), under 24 ℃ of dark conditions, cultivate about four stars phase, produce spore up to fungi.Distilled water flushing fungi culture medium with sterilization is gathered in the crops spore, and spore concentration is adjusted to 1 * 10
5-10
6Spore/ml.
Utilize the filter paper method to measure the inhibition effect of antistaling agent to the pathogen growth: with sample injector Dropwise 50 μ l, concentration on the PDA plating medium is 1 * 10
5-10
6Spore ml
-1The germ spore suspension smoothens with the glass sleaker, is that the filter paper (soaking 1h in embodiment 1-6 antistaling disinfectant) of 10mm places PDA plating medium central authorities then with diameter.Handle as CK with sterilized water, 0.80mg/ml " iprodione " is treated to CK.Cultivate 72h in 25 ℃ of insulating boxs, measure the antibacterial circle diameter that each is handled, result such as table 1.
The germ spore suspension is made with the sterilized water that contains 0.05%Tween 80, and the spore counting adopts the blood counting chamber method.
This tests every Processing Test 3 times, and 4 repetitions are established in each processing at every turn.
Table 1 bacteriostatic experiment result
| Bactericide 1 | Bactericide 2 | Bactericide 3 | Bactericide 4 | Bactericide 5 | Bactericide 6 | |
| Listeria monocytogenes CMCC54004 | 16.3mm | 16.2mm | 21.7mm | 15.6mm | 17.7mm | 15.4mm |
| Staphylococcus aureus CGMCC 1.0089 | 16.3mm | 17.4mm | 22.2mm | 16.7mm | 18.3mm | 16.3mm |
| Staphylococcus aureus C18849 | 16.7mm | 17.3mm | 21.8mm | 16.5mm | 18.7mm | 15.2mm |
| Salmonella C79-533 | 15.8mm | 17.1mm | 22.0mm | 16.4mm | 18.4mm | 15.5mm |
| Salmonella CGMCC 1.1552 | 15.5mm | 16.8mm | 21.7mm | 16.7mm | 18.7mm | 15.9mm |
| ETEC CGMCC 1.0090 | 16.3mm | 17.6mm | 22.5mm | 16.8mm | 19.18mm | 16.2mm |
| Gray mold of cucumber | 14.6mm | 15.3mm | 18.3mm | 13.4mm | 15.3mm | 13.4mm |
| Blue mould of citrus | 15.4mm | 16.6mm | 19.1mm | 14.5mm | 17.3mm | 12.8mm |
| The nectarine soft rot | 13.7mm | 15.2mm | 17.7mm | 14.1mm | 16.1mm | 13.1mm |
| The apricot brown rot | 14.2mm | 16.1mm | 19.3mm | 14.3mm | 15.1mm | 13.4mm |
| The pears penicilliosis | 13.3mm | 15.4mm | 17.9mm | 14.6mm | 16.5mm | 12.9mm |
| The mould worry of apple | 14.2mm | 15.6mm | 18.4mm | 14.9mm | 16.3mm | 14.2mm |
Annotate: antibacterial circle diameter β 〉=1.5cm is extremely sensitive, and 1.0cm≤β≤1.5cm is a medium sensitivity, and β＜1.0cm is low responsive, and no inhibition zone is insensitive.
The result shows that the antistaling disinfectant of embodiment of the invention 1-6 preparation all can suppress these growth of pathogenic bacteria fully.
Below be the application example of antistaling disinfectant of the present invention:
The fresh-keeping test of embodiment 8, antistaling disinfectant
Fresh pork is immersed in taking-up after 30 seconds in the antistaling disinfectant 1, and 4 ℃ drain, and vacuum packaging is placed on 4 ℃ of following or keeping fresh at normal temperature.4 ℃ freshness-retained 11 days down, under the normal temperature freshness-retained 4 days, after testing, do not have the hazard residue thing in the meat.The method is equally applicable to new fresh mutton, fresh meat such as beef fresh-keeping.
The fresh-keeping test of embodiment 9, antistaling disinfectant
Fresh mutton is immersed in taking-up after 30 seconds in the antistaling disinfectant 2, and 4 ℃ drain, and vacuum packaging is placed on 4 ℃ or keeping fresh at normal temperature.4 ℃ freshness-retained 12 days down, under the normal temperature freshness-retained 4 days, after testing, do not have the hazard residue thing in the meat.The method is equally applicable to fresh pork, fresh meat such as beef fresh-keeping.
The fresh-keeping test of embodiment 10, antistaling disinfectant
Fresh beef is immersed in taking-up after 30 seconds in the antistaling disinfectant 3, and 4 ℃ drain, and vacuum packaging is placed on 4 ℃ of following or keeping fresh at normal temperature.4 ℃ freshness-retained 13 days down, under the normal temperature freshness-retained 5 days, after testing, do not have the hazard residue thing in the meat.The method is equally applicable to fresh pork, fresh meat such as mutton fresh-keeping.
The fresh-keeping test of embodiment 11, antistaling disinfectant
Fresh pork is immersed in taking-up after 30 seconds in the antistaling disinfectant 4, and 4 ℃ drain, and vacuum packaging is placed on 4 ℃ of following or keeping fresh at normal temperature.4 ℃ freshness-retained 14 days down, under the normal temperature freshness-retained 5 days, after testing, do not have the hazard residue thing in the meat.The method is equally applicable to new fresh mutton, fresh meat such as beef fresh-keeping.
The fresh-keeping test of embodiment 12, antistaling disinfectant
Fresh mutton is immersed in taking-up after 30 seconds in the antistaling disinfectant 5, and 4 ℃ drain, and vacuum packaging is placed on 4 ℃ of following or keeping fresh at normal temperature.4 ℃ freshness-retained 12 days down, under the normal temperature freshness-retained 4 days, after testing, do not have the hazard residue thing in the meat.The method is equally applicable to fresh pork, fresh meat such as beef fresh-keeping.
The fresh-keeping test of embodiment 13, antistaling disinfectant
Fresh beef is immersed in taking-up after 30 seconds in the antistaling disinfectant 6, and 4 ℃ drain, and vacuum packaging is placed on 4 ℃ of following or keeping fresh at normal temperature.4 ℃ freshness-retained 10 days down, under the normal temperature freshness-retained 4 days, after testing, do not have the hazard residue thing in the meat.The method is equally applicable to fresh pork, fresh meat such as mutton fresh-keeping.
The fresh-keeping test of embodiment 14, antistaling disinfectant
Fresh kidney beans were immersed in the antistaling disinfectant 2 20 minutes, in the composite bed polybag of packing into after taking out, draining.Behind vacuum seal, placed under the normal temperature (8～18 ℃) fresh-keeping three months, good fruit rate is more than 97%.After testing, there is not the hazard residue thing in the fruit.The method is equally applicable to apple, sweet orange, and oranges and tangerines, it is fresh-keeping that new fresh fruit such as green pepper is dredged.
The fresh-keeping test of embodiment 15, antistaling disinfectant
Fresh kidney beans were immersed in the antistaling disinfectant 4 20 minutes, in the composite bed polybag of packing into after taking out, draining.Behind vacuum seal, placed under the normal temperature (8～18 ℃) fresh-keeping three months, good fruit rate is more than 93%.After testing, there is not the hazard residue thing in the fruit.The method is equally applicable to apple, sweet orange, and oranges and tangerines, it is fresh-keeping that new fresh fruit such as green pepper is dredged.
The fresh-keeping test of embodiment 16, antistaling disinfectant
Crisp pears were immersed in the antistaling disinfectant 6 20 minutes, in the composite bed polybag of packing into after taking out, draining.Behind vacuum seal, placed under the normal temperature (8～18 ℃) fresh-keeping three months, good fruit rate is more than 92%.After testing, there is not the hazard residue thing in the fruit.The method is equally applicable to apple, sweet orange, and oranges and tangerines, it is fresh-keeping that new fresh fruit such as green pepper is dredged.
It should be noted last that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (5)
1, a kind of antistaling disinfectant, every 100ml contains following component:
Grapefruit seed extract 0.005～3ml;
Nisin (Nisin) 0.005～3g;
Add sterilized water to 100ml.
2, antistaling disinfectant according to claim 1 is characterized in that: described every 100ml antistaling disinfectant also contains one or more following components:
Tea Polyphenols extract 0.005～2g;
Water soluble chitosan 0.005～2g;
Ascorbic acid (Vc) 0.005～2g;
3, antistaling disinfectant according to claim 2 is characterized in that: each amounts of components is in described every 100ml sterilizing anti-staling agent for fruit and vegetable:
Grapefruit seed extract 0.05～1.0ml;
Nisin (Nisin) 0.05～1.0g;
Tea Polyphenols extract 0.05～1.0g;
Water soluble chitosan 0.05～0.5g;
Ascorbic acid (Vc) 0.05～1.0g.
4, be used for the fresh-keeping of fresh meat as claim 1 or 2 or 3 described antistaling disinfectants.
5, be used for the fresh-keeping of fruits and vegetables as claim 1 or 2 or 3 described antistaling disinfectants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101172186A CN1298260C (en) | 2005-11-01 | 2005-11-01 | Sterilizing freshness preserving agent and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101172186A CN1298260C (en) | 2005-11-01 | 2005-11-01 | Sterilizing freshness preserving agent and its use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1748584A true CN1748584A (en) | 2006-03-22 |
| CN1298260C CN1298260C (en) | 2007-02-07 |
Family
ID=36604385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101172186A Expired - Fee Related CN1298260C (en) | 2005-11-01 | 2005-11-01 | Sterilizing freshness preserving agent and its use |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1298260C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822736A (en) * | 2010-03-08 | 2010-09-08 | 深圳市倍安蒂科技有限公司 | Novel biological bactericide and preparation method thereof |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
| CN101433230B (en) * | 2008-12-04 | 2011-06-01 | 浙江大学 | Composite anti-corrosive antistaling agent of cooling meat |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
| CN104605463A (en) * | 2015-01-19 | 2015-05-13 | 吉林大学 | Synergist for improving gram-positive-bacterium-resistant effect of nisin |
| CN106359538A (en) * | 2016-11-08 | 2017-02-01 | 仲恺农业工程学院 | Fresh-keeping method for pigeon meat |
| CN106721883A (en) * | 2017-02-16 | 2017-05-31 | 佛山市恒南医药科技有限公司 | A kind of preservation method that can keep rattan mother-in-law's tea tea leaf quality |
| CN106889417A (en) * | 2017-02-16 | 2017-06-27 | 佛山市恒南医药科技有限公司 | A kind of rattan mother-in-law tea preservative specially |
| CN106962420A (en) * | 2017-05-16 | 2017-07-21 | 广州肽然生物科技有限公司 | A kind of disposable thimerosal based on plant extracts and preparation method thereof |
| CN111771962A (en) * | 2020-08-21 | 2020-10-16 | 中国农业科学院兰州畜牧与兽药研究所 | Meat preservative and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101297655B (en) * | 2008-06-24 | 2012-06-20 | 中国人民解放军军事医学科学院微生物流行病研究所 | Compound formulation for killing bacillus spore |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05284952A (en) * | 1990-12-19 | 1993-11-02 | Kyokuto Create:Kk | Preservative for table salt-containing transparent seasoning liquid including noodle soup as typical example |
| CN1374003A (en) * | 2002-03-27 | 2002-10-16 | 上海宇盛科技有限公司 | Biological fruit and vegetable preservative |
-
2005
- 2005-11-01 CN CNB2005101172186A patent/CN1298260C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433230B (en) * | 2008-12-04 | 2011-06-01 | 浙江大学 | Composite anti-corrosive antistaling agent of cooling meat |
| CN101822736A (en) * | 2010-03-08 | 2010-09-08 | 深圳市倍安蒂科技有限公司 | Novel biological bactericide and preparation method thereof |
| CN102018020A (en) * | 2010-12-31 | 2011-04-20 | 西南大学 | Composite natural preserving agent for cooled rabbit meat |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
| CN104605463A (en) * | 2015-01-19 | 2015-05-13 | 吉林大学 | Synergist for improving gram-positive-bacterium-resistant effect of nisin |
| CN106359538A (en) * | 2016-11-08 | 2017-02-01 | 仲恺农业工程学院 | Fresh-keeping method for pigeon meat |
| CN106359538B (en) * | 2016-11-08 | 2019-10-29 | 仲恺农业工程学院 | A kind of preservation method of pigeon meat |
| CN106721883A (en) * | 2017-02-16 | 2017-05-31 | 佛山市恒南医药科技有限公司 | A kind of preservation method that can keep rattan mother-in-law's tea tea leaf quality |
| CN106889417A (en) * | 2017-02-16 | 2017-06-27 | 佛山市恒南医药科技有限公司 | A kind of rattan mother-in-law tea preservative specially |
| CN106962420A (en) * | 2017-05-16 | 2017-07-21 | 广州肽然生物科技有限公司 | A kind of disposable thimerosal based on plant extracts and preparation method thereof |
| CN111771962A (en) * | 2020-08-21 | 2020-10-16 | 中国农业科学院兰州畜牧与兽药研究所 | Meat preservative and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1298260C (en) | 2007-02-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1298260C (en) | Sterilizing freshness preserving agent and its use | |
| CN1326463C (en) | Sterilizing anti-staling agent for fruit and vegetable | |
| US5593714A (en) | Method of pressure preservation of food products | |
| CN102524911B (en) | Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative | |
| CN105557971A (en) | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent | |
| CN108359538A (en) | Green safe fruits and vegetables, birds, beasts and eggs and meat cleaning and fresh-keeping agent and preparation method thereof | |
| CN110876409A (en) | Vegetable lactobacillus fermentation liquor for preserving pork and preparation method thereof | |
| CN113273604A (en) | Application of abnormal yeast Weikehan in preventing and treating postharvest diseases of tomatoes and storing and refreshing | |
| CN104161116A (en) | Preparation for controlling diseases by inducing fruit resistibility and corresponding induction method | |
| CN105861340A (en) | Pichia manshurica for controlling postharvest diseases of oranges and grapes | |
| CN100569120C (en) | Panax biological preservative | |
| KR102564916B1 (en) | Seafood processing method | |
| CN103843880B (en) | Based on the biological preservation liquid and uses thereof of GABA in conjunction with bio-control yeast | |
| KR101680737B1 (en) | Manufacturing Method for Canned-boiled Oyster including Chlorella | |
| CN109628334B (en) | Method for improving effect of yeast on inhibiting fruit diseases by utilizing L-proline induced culture, preparation and culture medium used by preparation | |
| KR100665897B1 (en) | The method to process livestock by functional fermentation, utilizing lactobacillus | |
| CN103976410A (en) | Processing method for instant shelled seasoning tegillarca granosa | |
| Faisal et al. | Production of fish sauce from low cost small Freshwater fish and their qualitative evaluation | |
| CN111248253A (en) | Beef preservative and preparation method thereof | |
| JP4705137B2 (en) | Chitosan powder for salting, salted food using the same, and kimchi produced using the same | |
| KR20140071309A (en) | Fat removal method of producing pig skin | |
| CN109007704A (en) | A kind of preparation method of the interior low sour green vegetables pickles that ferment of bag | |
| Qian et al. | Catfish Preservation Using Porphyra Yezoensis Composites Preservatives | |
| CN102326838A (en) | Production method of alcohol-based wild chrysanthemum flower sterilization and preservation solution | |
| KR101779127B1 (en) | Hygiene processing method for fresh-cut vegetable salad |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070207 Termination date: 20091201 |