CN104247751A - Spiced meat special-purpose fresh-keeping coating liquid - Google Patents
Spiced meat special-purpose fresh-keeping coating liquid Download PDFInfo
- Publication number
- CN104247751A CN104247751A CN201310271684.4A CN201310271684A CN104247751A CN 104247751 A CN104247751 A CN 104247751A CN 201310271684 A CN201310271684 A CN 201310271684A CN 104247751 A CN104247751 A CN 104247751A
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- Prior art keywords
- coating liquid
- special
- halogen meat
- preservation coating
- spiced
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- 235000013372 meat Nutrition 0.000 title claims abstract description 49
- 239000011248 coating agent Substances 0.000 title claims abstract description 34
- 238000000576 coating method Methods 0.000 title claims abstract description 34
- 239000007788 liquid Substances 0.000 title claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 13
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 13
- 108010053775 Nisin Proteins 0.000 claims abstract description 13
- 229920000159 gelatin Polymers 0.000 claims abstract description 13
- 239000008273 gelatin Substances 0.000 claims abstract description 13
- 235000019322 gelatine Nutrition 0.000 claims abstract description 13
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 239000004309 nisin Substances 0.000 claims abstract description 13
- 235000010297 nisin Nutrition 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 47
- 150000002367 halogens Chemical class 0.000 claims description 47
- 238000004321 preservation Methods 0.000 claims description 30
- 235000013305 food Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 5
- -1 shitosan Chemical compound 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 2
- 230000002421 anti-septic effect Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 210000000170 cell membrane Anatomy 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000004260 plant-type cell wall biogenesis Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a spiced meat special-purpose fresh-keeping coating liquid. The spiced meat special-purpose fresh-keeping coating liquid comprises, by weight, 3-4% of edible gelatin, 0.8-1% of food-grade lactic acid, 0.6-1.0% of chitosan, 0.01-0.018% of nisin and 93.982-95.59% of water. The spiced meat special-purpose fresh-keeping coating liquid utilizes antiseptics and colloid, forms a protection film and has effects better than that of any single antiseptic. The composite antiseptic can damage many important enzyme systems of microbes, inhibit microbe breathing effects, kill bacteria by influencing cell membrane permeability and inhibiting cell wall synthesis, produce synergism of all the antiseptics and inhibit growth and breeding of spoilage bacteria in spiced beef.
Description
Technical field
The invention belongs to food preservative technical field, the special preservation coating liquid of especially a kind of halogen meat.
Background technology
Halogen meat is referred to as pot-stewed meat or fowl again, be by preparatory processing and blanching process after raw material be placed on the dish of boiling in the thick gravy prepared.Generally can be divided into red halogen, yellow halogen, white halogen three major types; River halogen is the most general in the whole nation, and be main mainly with red halogen, taste is also best.In the pot-stewed meat or fowl of Sichuan, more representational pot-stewed meat or fowl has: Liao Ji, ten thousand spring pot-stewed meat or fowls, Liao's chop, Pork Lungs in Chili Sauce.
Halogen meat has increase appetite, nutritional benefit.Stew in soy sauce flavouring mostly has the strong skin of appetizing and is good for benefit, the effects such as relieving dyspepsia.So use stew in soy sauce raw material, except meeting human body to except the demand of protein and vitamin etc., can also appetizing be reached, increasing the object of appetite.
Although the sale temperature of halogen meat is at about 4 DEG C, can not control microbial growth, breeding completely at about 4 DEG C, add because halogen meat water content is higher, nutriment enriches, and thus very easily corruption occurs in storage with in selling, storage life is shorter.Therefore, how to adopt various natural method to extend the storage life of Spiced beef further and the color and luster keeping it good and outward appearance, allowing halogen meat go on the dining table of the common people, is the developing matter of utmost importance of halogen meat in bulk.
The external research to technique at present is not almost reported, domestic relevant research cannot be applied in actual production because existence affects the problem of product sensory quality and local flavor, therefore, a kind of antibacterial film technology that is natural, convenient, that do not affect product quality is studied significant to the consumption starting China's Spiced beef.
By retrieval, not yet find the patent publication us relevant to patent application of the present invention.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of and can extend the shelf-life of halogen meat, the safe and reliable special preservation coating liquid of halogen meat.
The technical scheme that the present invention realizes object is:
The special preservation coating liquid of a kind of halogen meat, its composition and percetage by weight as follows:
Edible gelatin 3 ~ 4%, food grade lactic acid 0.8-1%, shitosan 0.6-1.0%, nisin 0.01-0.018% and water 93.982 ~ 95.59%.
And, its composition and percetage by weight as follows:
3.5% gelatin, 0.9% food grade lactic acid, 0.8% shitosan, 0.014% nisin and 94.786% water.
And, the described special preservation coating liquid of halogen meat, its preparation method, step is as follows:
Get the mixing of gelatin, food grade lactic acid, shitosan, nisin and water, stir and obtain the special preservation coating liquid of halogen meat.
The using method of the special preservation coating liquid of halogen meat as above, step is as follows:
By special for halogen meat preservation coating liquid directly to the surface sprinkling of manufactured Spiced beef or smear, to drain or air-dry, to form the albuminous membranae that one deck can suppress the Growth and reproduction of spoilage organisms in Spiced beef can not be utilized by bacterium on the surface of Spiced beef.
Advantage of the present invention and beneficial effect are:
1, several antiseptic and colloid compound use are formed diaphragm by antistaling agent of the present invention; better effects if when being used alone than each antiseptic; antiseptic after compound can the many important enzyme systems of destroy microorganisms; suppress the respiration of microorganism; bacterium can also be killed by the synthesis affecting permeability of cell membrane and T suppression cell wall; play the synergy of each bacteriostatic agent, the Growth and reproduction of spoilage organisms in Spiced beef can be suppressed.
2, antistaling agent of the present invention is easy to use, safe and reliable, Spiced beef fresh keeping time at 0 ~ 4 DEG C can be made to extend about 20 days than original freshness date, good refreshing effect, and have no adverse effects to product sensory quality; After using this antistaling agent, correspondingly can reduce the spoilage problems of product in Spiced beef sales process, enhance the edible safety of consumer.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.
Embodiment 1
The special preservation coating liquid of a kind of halogen meat, its composition and weight as follows:
3g gelatin, 0.8g food grade lactic acid, 0.6g shitosan, 0.01g nisin and 95.59g water.
The preparation method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Above-mentioned gelatin, food grade lactic acid, shitosan, nisin and water are mixed, stirs and obtain the special preservation coating liquid of 100g halogen meat.
The using method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Before stewed meat products packaging, the special preservation coating liquid of above-mentioned halogen meat smeared uniformly or is sprayed at the surface of halogen meat, after air-dry, forming natural fresh-keeping film on the surface of Spiced beef.
After testing, the halogen meat of antistaling agent of the present invention is used to extend 20 days when preserving for 0 ~ 4 DEG C than former fresh keeping time.
Embodiment 2
The special preservation coating liquid of a kind of halogen meat, its composition and weight as follows:
3.5g gelatin, 0.9g food grade lactic acid, 0.8g shitosan, 0.014g nisin and 94.786g water.
The preparation method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Above-mentioned gelatin, food grade lactic acid, shitosan, nisin and water are mixed, stirs and obtain the special preservation coating liquid of 100g halogen meat.
The using method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
By special for halogen meat preservation coating liquid uniform application or be sprayed at that it is surperficial, air-dry rear formation natural fresh-keeping film before halogen pork pies dress.
After testing, the Spiced beef of antistaling agent of the present invention is used to extend 20 days when preserving for 0 ~ 4 DEG C than former fresh keeping time.
Embodiment 3
The special preservation coating liquid of a kind of halogen meat, its composition and weight as follows:
4g gelatin, 1g food grade lactic acid, 1g shitosan, 0.018g nisin and 93.982g water.
The preparation method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
Above-mentioned gelatin, food grade lactic acid, shitosan, nisin and water are mixed, stirs and obtain the special preservation coating liquid of 100g halogen meat.
The using method of the special preservation coating liquid of above-mentioned halogen meat, step is as follows:
By special for halogen meat preservation coating liquid uniform application or the surface being sprayed at halogen meat, after dry, become natural diaphragm.
After testing, the halogen meat of antistaling agent of the present invention is used to extend 20 days when preserving for 0 ~ 4 DEG C than former fresh keeping time.
About the fresh-keeping solution experimental result table that 3 examples in the present invention are joined
The freshness result table (former Spiced beef fresh keeping time is 30 days) of the special preservation coating liquid of halogen meat of table 1 the present invention 3 embodiments
| Number of days | 30 | 35 | 40 | 45 | 50 | 55 |
| Contrast | +++ | ++ | + | - | -- | -- |
| Embodiment 1 | +++ | +++ | +++ | +++ | +++ | - |
| Embodiment 2 | +++ | +++ | +++ | +++ | +++ | ++ |
| Embodiment 3 | +++ | +++ | +++ | +++ | +++ | ++ |
Note: +++ represent that product appearance, taste are unchanged, matter structure is fine;
++ represent that product appearance, taste are unchanged, matter structure does not have significant change;
+ represent that product appearance color is thin out, taste turns sour;
-represent the slight water outlet of product;
--represent that product water outlet is serious, rotten.
Can be found out by table 1, results of comparison: embodiment 2 is optimal effect.
Claims (4)
1. the special preservation coating liquid of halogen meat, is characterized in that: its composition and percetage by weight as follows:
Edible gelatin 3 ~ 4%, food grade lactic acid 0.8-1%, shitosan 0.6-1.0%, nisin 0.01-0.018% and water 93.982 ~ 95.59%.
2. the special preservation coating liquid of halogen meat according to claim 1, is characterized in that: its composition and percetage by weight as follows:
3.5% gelatin, 0.9% food grade lactic acid, 0.8% shitosan, 0.014% nisin and 94.786% water.
3. the special preservation coating liquid of halogen meat according to claim 1, it is characterized in that: its preparation method, step is as follows:
Get the mixing of gelatin, food grade lactic acid, shitosan, nisin and water, stir and obtain the special preservation coating liquid of halogen meat.
4. a using method for the special preservation coating liquid of halogen meat as described in any one of claims 1 to 3, step is as follows:
By special for halogen meat preservation coating liquid directly to the surface sprinkling of manufactured Spiced beef or smear, to drain or air-dry, to form the albuminous membranae that one deck can suppress the Growth and reproduction of spoilage organisms in Spiced beef can not be utilized by bacterium on the surface of Spiced beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310271684.4A CN104247751A (en) | 2013-06-28 | 2013-06-28 | Spiced meat special-purpose fresh-keeping coating liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310271684.4A CN104247751A (en) | 2013-06-28 | 2013-06-28 | Spiced meat special-purpose fresh-keeping coating liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104247751A true CN104247751A (en) | 2014-12-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310271684.4A Pending CN104247751A (en) | 2013-06-28 | 2013-06-28 | Spiced meat special-purpose fresh-keeping coating liquid |
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| Country | Link |
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| CN (1) | CN104247751A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
| CN109863097A (en) * | 2016-08-05 | 2019-06-07 | 耶迪特普大学 | Antimicrobial coatings based on pectin or gelatin |
| CN111567747A (en) * | 2020-05-19 | 2020-08-25 | 合肥工业大学 | A kind of processing method of braised poultry meat product with low sodium salt sauce |
-
2013
- 2013-06-28 CN CN201310271684.4A patent/CN104247751A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109863097A (en) * | 2016-08-05 | 2019-06-07 | 耶迪特普大学 | Antimicrobial coatings based on pectin or gelatin |
| CN109077214A (en) * | 2018-08-31 | 2018-12-25 | 苏炳京 | A kind of food nutrition Organic fresh-keeping method liquid |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
| CN111567747A (en) * | 2020-05-19 | 2020-08-25 | 合肥工业大学 | A kind of processing method of braised poultry meat product with low sodium salt sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141231 |